Sunday, April 24, 2011

~ 10 Rules Of Life~

1. Never Regret live with lessons learned, YOU can't change the past BUT you can change the future!
2. JOIN Dailymile!! ;)
3. LAUGH every day. Dont take life too seriously.
4. Never Leave without saying "I love You".
5. Dont let the past dictate your future!
6. Be Inspired by others ;) I SURE DO!!!
7. Appreciate your LIFE!
8. Treat everyone with Respect.
9. Do things that Bring YOU Joy! I love being a mom... ;)
10. Always make time for you ;)

Remember TO LIVE! ;)

~Oatmeal Cake~

Perfect Recipe for about 10 people ;) Enjoy!!!!

1 1/2 cup boiling water
1 cup oatmeal
Mix and let it stand for 20mins ;)

Make this:
1/2 cup shortening
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 1/2 cup flour
COMBINE  then add oat mixture, do not over mix.
Bake 9X13 pan at 350 for 35 mins ;)
While it is baking make the topping

1/2 cup shortening
1/2 cup sugar
1/2 cup brown sugar
1/2 cup evaporated milk
1/2 cup chopped pecans
1 cup coconut
Spread over baked cake and BROIL for 3-5 mins ;)

MY favorite cake

With Love,


Thursday, April 21, 2011


THis is my FAVORITE Recipe!!! Hope you Enjoy it!!!




  • 1 1/2 cups thinly sliced potatoes
  • 1 cup thinly sliced beets
  • 4 cups vegetable stock or water
  • 2 tablespoons butter
  • 1 1/2 cups chopped onions
  • 1 teaspoon caraway seed (optional)
  • 2 teaspoons salt
  • 1 celery stalk, chopped
  • 1 large carrot, sliced
  • 3 cups coarsely chopped red cabbage
  • black pepper to taste
  • 1/4 teaspoon fresh dill weed
  • 1 tablespoon cider vinegar
  • 1 tablespoon honey
  • 1 cup tomato puree
  • sour cream, for topping
  • chopped tomatoes, for garnish


  1. Place sliced potatoes and beets in a medium saucepan over high heat; cover with stock, and boil until vegetables are tender. Remove potatoes and beets with a slotted spoon, and reserve stock.
  2. Melt butter in a large skillet over medium heat. Stir in onions, caraway seeds, and salt; cook until onions become soft and translucent. Then stir in celery, carrots, and cabbage. Mix in reserved stock; cook, covered, until all vegetables are tender, about 10 minutes.
  3. Add potatoes and beets to the skillet. Season with black pepper and dill weed. Stir in cider vinegar, honey, and tomato puree. Cover, reduce heat to medium low, and simmer at least 30 minutes. Serve topped with sour cream, extra dill weed, and chopped fresh tomatoes.
Amount Per Serving  Calories: 128 | Total Fat: 5g | Cholesterol: 11mg