God Didn't Promise. . .

God didn't promise days without pain,
laughter without sorrow,
or sun without rain.
He did promise strength for the day,
comfort for the tears,
and light for the way.
If God brings you to it,
He will bring you through it. ~ Unknown

Irish Tea Cakes

♣ Irish ♣ Tea Cakes
Ingredients:
3 eggs, separated and at room temperature
1/2 cup sugar
2/3 cup sifted cake flour
a pinch or 1/8 tsp. cream of tarter
1 teaspoon pure vanilla extract
4 tablespoons melted butter, cooled
Method:
Preheat oven to 350° F. Grease and flour 12 muffin cups.
Beat egg yolks for 1 minute.
Gradually add sugar and continue beating for 4 minutes.
Beat egg whites until foamy.
Add a pinch of cream of tartar.
Beat until stiff peaks form.
Lightly fold 1/3 of whites into the yolk mixture. Then fold in flour and egg whites by thirds.
Add butter, mixing gently until blended thoroughly.
Spoon into prepared muffin cups, filling half full.
Bake for 15 minutes in a pre-heated 350° F oven.
Cool in pan for 10 minutes then turn out onto a rack.
Filling:
1 cup heavy whipping cream
1/4 cup powdered/confectioners' sugar
1/2 teaspoon pure vanilla extract
1/4 cup orange marmalade
Method:
Whip cream and sugar until stiff. Add vanilla and marmalade. Use a whisk to blend.
To assemble the tea cakes, cut a small circle about an inch deep into the top of each cake. Fill hole with 1 tablespoon of whipped cream mixture. Cut top in half and place each side, centers touching, onto the top covering the cream. Dust with powdered sugar and garnish with a green cherry.

Mediterranean Roast of Beef

Mediterranean Roast of Beef
Ingredients:
3-1/2 to 4 lb. beef chuck or pot roast, boneless
2 Tbsps. oil
2-3 onions, quartered or coarsely chopped
6 potatoes, cut into quarters
3 carrots, coarsely chopped
celery if desired, but it tends to go mushy
1-1/2 Tbsps. minced garlic
1 cup dry red wine
1/2 cup beef stock/broth
2 Tbsps. tomato paste
1 tsp. cumin
1/2 tsp. pepper or a dash of hot sauce
1/8 tsp. cinnamon
1 Bay leaf
a sprig of thyme
1/2 tsp. grated lemon or 1/2 the peel of a lemon
1/2 cup dried apricots
1/4 cup pitted prunes
Method:
1. Heat 2 tablespoons oil in a 4 to 5 quart ovenproof saucepan or large Dutch oven over medium heat.
2. Pat meat dry with paper towels.
3. Add roast to hot oil along with all of the vegetables and garlic.
4. Brown meat on all sides.
5. Stir in onion, garlic and Thyme occasionally.
6. Add liquids, seasonings, apricots and prunes.
7. Cover tightly and bake for 2-1/2 to 3 hours in a preheated 350° F oven, until meat is fork tender.
8. Lift meat onto a cutting board.
9. Cover loosely with foil and let stand 10 to 15 minutes.
10. Discard bay leaf, Thyme and citrus peel and skim any fat from sauce.
11. If you prefer, thicken the sauce by stirring 2-1/2 tablespoons flour mixed with 1/4 cup cold water.
12. Slice meat across the grain and serve with the sauce.

Preacher's Cake

Preacher's Cake
Cake Ingredients:
1 to 1-1/2 cups granulated sugar, depending on how sweet you like it
2 cups all-purpose flour
2 eggs
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons pure vanilla extract
1/2 cup walnuts or hydrated raisins
1, 20 ounce can crushed pineapple - undrained(I use pineapple in it's own juice)
Directions for Cake:
Pre-heat oven to 350° F.
Combine dry ingredients then add remaining ingredients and mix by hand.
Bake in a 9 x 13 prepared pan and bake in a pre-heated 350° F oven for 30-45 minutes.
Do not over bake or the consistency will be more dense and heavy.
Frosting Ingredients:
1, 8 ounce pkg. cream cheese, softened
1-3/4 cups powdered/confectioners' sugar
1/4 cup butter or margarine, room temperature
1/4 teaspoon salt
2 teaspoons pure vanilla extract
Note: I like to kick this recipe up a notch by replacing the vanilla extract with 2 teaspoons Brandy or Whiskey or Frangelico or whatever you enjoy :D
Directions for Frosting:
With a mixer, blend ingredients well and spread on a cooled cake.
If you are concerned about caloric intake, then sprinkle top of cake with powdered sugar.
This is a NO milk, NO butter or oil cake recipe.
Note: You can add other fruits or coconut if you wish. Some options are dried cranberries, currants, a tub of mixed dried fruit, fresh blueberries or semi-sweet mini chocolate chips.
Here is a lovely Buttercream Frosting:

1 cup butter, softened

3-1/2 cups confectioners' sugar

1 teaspoon milk

1 teaspoon vanilla extract

1/8 teaspoon salt

Method:
In a bowl combine butter, sugar and salt. Beat until well blended.
Add milk and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy.

Quick n' Easy Chicken Divan

Quick n' Easy Chicken Divan

Broccoli is at its freshest and most flavorful October through April. Low in calories and high in vitamins A, C, and K. Broccoli is easy to prepare and inexpensive. Many nutritionists think it helps prevent and may even fight cancer. Enjoy broccoli from top to bottom!

Ingredients:
8 oz rotini or other small pasta
1 lb. broccoli, tops cut into florets with stems peeled and sliced
1 tablespoon butter
1/2 teaspoon dried basil
4-1/2 teaspoons all-purpose flour
1 cup reduced-sodium chicken broth
2/3 cup 2% milk
3/4 teaspoon pepper
1/2 rotisserie chicken, meat pulled off the bones - approximately 3 cups
1/2 cup shredded cheddar
Method:
Boil water and add pasta. Cook according to package directions.
Add broccoli during the last 8-10 minutes. Drain and leave in colander.
Melt butter with basil in pasta pot and stir in flour.
When light brown, whisk in chicken broth, milk, and salt. Bring to a boil. Toss with chicken, pasta/broccoli mixture, and cheese. Season to taste with salt and pepper.
Should make enough to serve 4

Hearty Beef and Pasta Casserole

Hearty Beef and Pasta Casserole 

A cheesy, meaty tomato sauce pasta bake is a meal that few people can resist. If you don't have penne pasta, any short shape of dried 'multigrain' macaroni-style pasta will do. Choose among shells, farfalle, or rotini.

Ingredients:

NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.

12 ounces multigrain penne OR your favourite short pasta

1 lb. lean ground beef
1 large onion, chopped
1 green bell pepper, chopped
2-3 garlic cloves, minced
1 teaspoon dried basil
1/8 teaspoon dried oregano
1/8 teaspoon red-pepper flakes
1 tablespoon fresh parsley, chopped
1 can (28 ounces) salt-free diced tomatoes
1 tablespoon tomato paste
1/2 teaspoon salt
1 container (15 ounces) fat-free ricotta cheese
1 cup reduced-fat mozzarella cheese, shredded 
4-5 tablespoons grated Parmesan cheese

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Method:

1. Preheat the oven to 350°F.

2. Spray an 11" x 7" baking dish with cooking spray.

3. Bring a large pot of lightly salted water to a boil. Add the penne and cook according to package directions, but stopping when the pasta is still slightly underdone; drain and rinse under cold water.

4. Heat a large nonstick skillet over medium-high heat and add the beef; cook, stirring with a wooden spoon to break up any chunks, until no longer pink, 3 to 4 minutes. Stir in the onion, green pepper, garlic, basil, and red-pepper flakes; cook until the onion is starting to soften, 3 to 4 minutes. Add the fresh parsley, tomatoes, tomato paste, and salt. Reduce the heat to medium and simmer, uncovered, until slightly thickened, about 9 to 10 minutes.

5. Meanwhile, combine the ricotta cheese, 1/2 cup of the mozzarella, and the Parmesan cheese in a bowl.

6. Pour half of the penne into the bottom of the prepared baking dish. Top with half of the sauce, then spread with the cheese mixture and top with the remaining penne. Spread top of penne with the remaining sauce and sprinkle with the remaining 1/2 cup mozzarella.

7. Bake until the penne is bubbling and the cheese has completely melted, about 30 minutes.

8. Let stand for 5 minutes before serving.

YOGA Moves That Boost Immunity

By Marissa Conrad, Women's Health

Immunity-Boosting Yoga Moves

Try these yoga moves to fend off sickness.

If you get sick more times a year than Lauren Conrad swears off best friends, you may be able to blame your immune system—a team of trillions of white blood cells that, when healthy, attacks unwelcome invaders like viruses. Some immune systems fight certain invaders better than others depending on several factors, including the route by which the bugs entered the body (i.e., nose vs. mouth) and how well the body has demolished them in the past, according to the National Institutes of Health.

Yoga can help stimulate the four main physiological systems that are linked to the immune system: the circulatory, digestive, nervous, and endocrine systems, says Surya Kolpakov, a certified yoga therapist and owner of Aranama Studio in Newton Center, Massachusetts. Poses that affect at least one of these four systems help bolster immune function, says Kolpakov, who teaches workshops on yoga for immunity. "For example, I've found that bow pose is one of the best ways to stimulate digestion and improve immunity," he says. To help stave off colds and other bothersome bugs, he recommends these immunity-boosting poses.

Down Dog Vinyasa
This short dynamic sequence, targeting the circulatory system, is an excellent all-around warm-up. It stretches and strengthens most of the major muscle groups, promoting circulation and helping white blood cells move through the body to fight invaders.

1. Begin in plank pose splaying your fingers out wide on the mat to create a firm base.

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2. Lift your hips up into downward-facing dog pose (adho mukha svanasana). Take a couple of long breaths here.

3. Slowly lower the hips and bring the body parallel to the floor, returning to plank pose.

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4. If comfortable, lower the hips even further bringing the chest through the upper arms into upward-facing dog pose (urdhva mukha svanasana) or cobra pose (bhujangasana). In either cobra or up dog, avoid locking your elbows, keep your back long, and stretch the whole front of the body by gently lifting the chest. Keep your neck in line with your spine, gently stretching your chin forward without pinching your neck. Take another long breath here.

5. On your next inhale, smoothly and fluidly move back to down dog by curling your toes under, pressing your palms firmly into the floor, lifting your knees off the floor and raising your hips up and back. Straighten your knees as much as is comfortable.

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6. Exhale right back to plank pose.

7. Inhale slowly to up dog or cobra again.

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8. Exhale back to plank.

9. Inhale back to down dog. Repeat this sequence five to eight times.

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10. Repeat this sequence five to eight times.

Cheddar Cheezy Zucchini Loaf

Cheddar Cheezy Zucchini Loaf

Makes 10-12 Slices

Ingredients

1 medium zucchini

1-1/2 cups all-purpose flour
2 teaspoon  baking powder
1 teaspoon  salt
1/2 teaspoon baking soda and 1/4 teaspoon ground nutmeg
1/4 cup each granulated and lightly packed brown sugar
2 cups grated cheddar cheese, preferably old
2 eggs
1/3 cup vegetable oil
Method:
1. Preheat oven to 350F (180C). Lightly coat a 9x5 inch (2L) loaf pan with oil. Using a large holes on a box grater, grate unpeeled zucchini. Using your hands, squeeze out as much liquid as possible. Pat dry with a kitchen towel. Zucchini should measure about 1 cup.
2. In a large bowl, using a fork, stir flour with baking powder, salt, baking soda and nutmeg. Stir in granulated and brown sugars. Stir in zucchini and 1 1/2 cups cheese.
3. In a small bowl, whisk eggs with oil. Pour over flour mixture and stir just until mixed. Batter will be thick. Scrape into prepared loaf pan. Smooth top as best you can, then sprinkle with remaining 1/2 cup cheese.
4. Bake in centre of preheated oven until a cake tester inserted into centre of loaf comes out clean, 45-50 minutes. Let stand 10 minutes. Then carefully turn loaf onto a cooling rack. Terrific warm or at room temperature.