Friday, December 30, 2016

Bible Journaling and Card Making ~ so Relaxing

Psalm 37:4
Take delight in the Lord and he will give you the desires of your heart.   I have spent the last few days filling out my new planner... Great time to set priorities and make fresh new goals!

Thursday, December 29, 2016

Lemon Chicken with Mushrooms

This is a  great chicken recipe ! Loved the mushroom sauce! Mixing the stock with the flour in a jar before adding it to the pan makes a smooth sauce.  


  • 1/4 cup lemon juice
  • 3 tablespoons salt
  • 2 tablespoons rosemary 
  • 1 tablespoon dried oregano
  • 8 chicken thighs
  • water, or as needed to cover
  • 2 lemons, thinly sliced
  • 1/4 cup light butter

  • 2 tablespoons olive oil
  • 3 cups sliced mushrooms
  • Sliced garlic cloves to taste
  • 1 tablespoon lemon juice
  • 1 pinch garlic powder
  • 1 pinch onion powder
  • 1/2 teaspoon grated lemon zest
  • 3 tablespoons all-purpose flour
  • 2 cups chicken stock


  1. Stir 1/4 cup lemon juice, salt, rosemary and oregano in a large bowl. Add chicken and enough water to cover; stir well. Cover and refrigerate chicken 4 hours to overnight. Drain and discard lemon juice brine.

  2. Preheat oven to 400 degrees F (200 degrees C). Line a large baking dish coated with coconut oil. 

  3. Spread half the lemon slice in the baking dish. Arrange chicken thighs over lemon slices; top chicken thighs with remaining lemon slices.
  4. Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

  5. Melt light butter with olive oil in a skillet over medium heat; cook and stir mushrooms, 1 tablespoon lemon juice, garlic powder, onion powder, and lemon zest in hot butter-oil mixture until mushrooms are browned and soft, 5 to 8 minutes. Add the garlic at the end. 

  6. Meanwhile, combine chicken stock and flour in a jar with a tight fitting lid; shake well. Pour mixture into mushrooms.
  7. Increase heat to medium high; simmer mushroom sauce until thickened, about 10 minutes. Serve with chicken. Loved this served with a salad and over basmati rice.

Wednesday, December 14, 2016

Clay Diffuser Pendants!

Can't Wait to put these together with some leather and beads.. I love how they turned out!  Kiln Fired Pottery Pendants that I created this fall. 
 I have been wearing one that I added Patchouli to, just love it.  

Tuesday, December 13, 2016

Baking is in Full Swing!

Several more Dozens of Cookies to go before I get to start on some fun new Holiday Designs!  These are a few of the Cookies left over from the Cookie Decorating Workshop.  

Monday, December 12, 2016

Fun Cookie Decorating Workshop this afternoon

Buckeye Brownie Cookies

  • 1 box fudge brownie mix (19.5 ounce or family size)
  • 1/4 cup butter, melted
  • 4 oz. (1/2 block) cream cheese, softened
  • 1 egg
  • 1 cup powdered sugar
  • 1 cup creamy peanut butter
  • melted chocolate to drizzle on top of peanut butter ball

  1. Heat oven to 350 degrees. In a medium bowl, beat the brownie mix, butter, cream cheese, and egg. The dough will be a little sticky. Scoop the dough onto an ungreased cookie sheet, making about 24 cookies. Smooth the edges of each to form a round cookie.
  2. In a separate bowl, mix the powdered sugar and the peanut butter until it is completely combined. Form the mixture into about 1 inch balls. Make sure you have one ball for each cookie. Set aside.
  3. Bake for the cookie dough 12 minutes, keeping an eye out to make sure the cookies doesn't overcook or undercook.
  4. As soon as the cookies come out of the oven, press a peanut butter ball lightly into the center of each cookie. The peanut butter mixture will soften slightly, but that is OK. Let the cookies cool for 5 minutes, then transfer them to a wire rack to cool completely.
  5. Melt the 4 blocks of chocolate in a microwavable bowl for 45 seconds. Stir the chocolate and melt for additional 15 seconds or until the chocolate is completely melted. (Candiquik comes in 16 ounce packages. When you open it, there are 16 blocks. Cut off 4 of these blocks for this recipe.) Spoon about 1/2 a tablespoon of melted chocolate on top of each cookie so it covers the peanut butter ball. Let the chocolate set.  Store in an airtight container.  

Baking and Baking and more Baking

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