Be Blessed and be a Blessing~
Rebecca
Let’s connect on Pinterest!
Copyright © 2013 · All Rights Reserved · www.andasprinkleoflove.com
What, you may ask, could possibly be more indulgent and delicious then a melty gooey cheese stuffed burger? Perhaps 2 melty gooey cheese stuffed burgers ;)This is definitely not your average cheeseburger. This is a fry em up and WOW them kinda burger. My kids say they are magic. Try them out an see for yourself…….I double dare ya!
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| You are going to need 1 1/2 pounds ground beef (I am using 85/15) 1 large onion, 1 package of button mushrooms, 6-8 (or more) slices of cheese (I used 3 slices of American and 3 slices of Swiss) use your favorites, pepper, garlic powder, Worcestershire sauce, and olive oil. |
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| Start of by washing your mushrooms. Chop the onion and mushrooms. Add 1-2 Tablespoons of olive oil in pan and heat on medium-high heat. Once the pan is hot add the mushrooms and onions. |
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| Cook 7-8 minutes or until the onions and mushrooms are tender and caramelized. Stirring occasionally. Remove pan from heat when finished cooking. |
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| To prepare the Juicy Lucy’s, put your ground beef, 1 tsp Worcestershire sauce, 1 tsp pepper and 1 1/2 tsp garlic powder. Mix well. start forming into thin uniform sized patties. You will be stacking the cheese in between 2 patties so you’ll want them to be thin enough so that they cook quickly and evenly. I was able to get 4 regular sized burgers plus 2 small burgers from the ground beef. |
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| Break each cheese slice into 4 pieces. |
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| Stack the desired number of cheese slices on top of the first patty ( I used between 6-8 squares). Place the second patty on top of the cheese and pinch seams together really well so that the cheese can’t escape the burger. |
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| I am using a large electric griddle set at between 325-350 degrees. You could also fry in a pan over medium heat or on grill. I cooked for 7 minutes each side. We like our meat well done. |
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| Here is what they look like on the flip. When finished place burger on a bun and top with your onion and mushroom mixture. Serve with the rest of your favorite burger fixings. I would suggest you wait a few minutes before biting into your burger, it will be hot! Enjoy! |
Ingredients
1 1/2 pounds ground beef
1 onion
1 package fresh button mushrooms
6-8 slices of cheese
olive oil
1 tsp Worcestershire sauce
1 tsp pepper
1 1/2 tsp garlic powder
Instructions
~Wash the mushrooms. Chop the mushrooms and onion. Add olive oil to pan and
heat to med-high. When hot add the mushrooms and onion cooking 7-8
minutes or until tender and caramelized.
~Add ground beef, Worcestershire sauce, pepper and garlic powder to bowl and mix well.
Form into thin equal number patties.
~Break each cheese slice into 4 pieces and stack desired number of squares
on top of one patty. Place the second patty on top of the cheese pinching the seams
together well to keep cheese from oozing out. Cook on med heat (325-350 degrees)
for about 7 minutes each side (well done) or until desired doneness.
~Serve on a bun topped with your onion and mushroom mixture.
Serve with the rest of your favorite burger fixings.
Copyright © 2013 · All Rights Reserved · www.andasprinkleoflove.com
In such a “me first” society, I am trying to raise servant minded children. I would love to hear your thoughts and ideas.
More than anything else I want my children to have a servant’s heart and to have empathy for those who are lost and hurting. I want their eyes to be open to see that life doesn’t revolve around them but life could be better for someone because of them. To serve in the name and love of God and not in the name of their ego and pride. To serve knowing their eternal reward is far better than any worldly award or recognition (Knowing it is by grace they are saved not works-Ephesians 2:8). To put all selfish desires aside, religious beliefs, social class, racial class, and any other worldly obstacle aside and love because He loved us first ( 1 John 4:19). To teach them to be ready to give their coat, to bandage a wound, to give a hug, to offer encouragement, to offer a prayer, a listening ear…
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Sometimes giving things a creative and yes, even gross names inspires little ones to try something new. Shrek Sauce is nothing more than an avocado dip or spread. With a few variations to the recipe we enjoy this sauce as a sandwich spread or as an alternative to guacamole on burrito/taco night.
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| This is all you need! Of course adjust ingredients to suit your sized family or occasion. 2 ripe avocado’s 1 Roma (Plum) tomato 3-4 Tbsp mayo (we used light) garlic powder to taste |
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| Slice each avocado in half and give the pit a good whack with the knife, give it a twist and the pit should come right out. |
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| Scrape out the flesh of the avocados into a bowl and add the mayo. This is a smooth sauce so I am using my emulsion blender. You can use a hand mixer, potato masher, and if ripe enough, a fork. Mix away until silky smooth. |
Finely dice the tomato and it and the garlic powder to
the bowl. I used about a 1/2 tsp of garlic powder but use as
much or as little as you like.
Have you creatively named a food or recipe to make it more appealing or fun for your family? I would love to hear about it. Leave a comment or a link to your recipe, I would love to see it! Thanks for visiting!
Copyright © 2013 · All Rights Reserved · www.andasprinkleoflove.com
I don’t think it is the heat of the moment that kills a marriage but the brick wall that is built after. Holding on to bitterness, being self righteous, and keeping score, little by little builds a wall that is almost impossible to penetrate.
A bad moment can open the door for a real deep intimate connection with your spouse. You can hold a grudge and spend a miserable day taking cheap jabs at each other and spending a long sleepless night clinging to the edge of the bed, rehashing the events, and dreaming of all the things you will say once morning comes. You wake mad, miserable, and exhausted.
We come into a marriage as two selfish, sinful individuals learning, constantly, how to put another’s needs above our own. We easily overlook our own faults but put our spouses under a blinking neon sign. Yes, at first it all seems easy, you’re still reeling in the newness of your relationship. We overlook each others faults and we let little things go. Why? Because love wins (1 Corinthians 13:4-7). The mere thought of our spouse’s wonderful qualities seem to outshine their imperfections. The first fight happens, tears are shed, forgiveness happens quickly, and you feel stronger and closer than ever. Then each subsequent argument drags out longer, venom flows easier from our mouths, and grudges are born. When grudges fester bitterness grows. Brick by brick our walls are being built.
Instead of holding that grudge, take the opportunity to offer a prayer for a tender heart. Take a minute to think of all the things you love about your spouse. Somebody has to make the first move and that person can be you. It can be extremely difficult (trust me, I know), especially if you feel you’re right. At the end of the day I would much rather have a strong thriving marriage than another check on my being right score card. Think about how releasing your anger and extending understanding will draw you and your spouse to a place of deeper love, trust, and devotion. Where forgiveness reigns bitterness can’t grow. Instead of spending a sleepless night fuming spend a sleepless night talking and reaffirming the love and respect in your marriage. You can smile about how exhausted you’re by your late night. You’ll both be content because not only did you weather the storm but grew closer because of it.
Let God work through you, not only when your marriage is for better but especially when it is for worse. Sometimes the only life line is the one you throw, it can be heavy but oh so worth it! Don’t let the enemy win.
I love hearing from you. How do you keep bitterness from taking root in your marriage?
~Be Blessed and be a Blessing~
Rebecca
Let’s connect on Pinterest
“Image courtesy of smarnad / FreeDigitalPhotos.net”.
Copyright © 2013 · All Rights Reserved · www.andasprinkleoflove.com
Who doesn’t love a meal that consists of 5 ingredients and one pan? This girl does! This meal is perfect for those days when you just want a quick meal with low fuss and minimal mess. Sit back, get comfy and see just how easy this meal can be. Enjoy!
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| 4 chicken breasts (about 1 1/2-2 pounds). Sprinkle both sides of chicken with taco seasoning about a teaspoon per side. Bake in 350 degree oven for about 35-40 minutes or until cooked through. |
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| While chicken is cooking slice up about 4-5 green onions. |
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| You will need 1 Cup of your favorite cheese. Really, you could use as much or as little as you like. 1-19oz can of enchilada sauce. This yields about 2 Cups of sauce. Again use less if you would prefer it less saucy. We used extra sauce in ours because we served ours with tortillas and white rice. The extra sauce absorbed into the rice and made it extra yummy! |
When chicken is done remove it from the baking pan and dice it up into bite sized pieces. Add the enchilada sauce and mix well. Top with cheese and place back into your 350 degree oven for 20 25 minutes or until the cheese is melted and the mixture is hot and bubbly.
When it is done baking sprinkle with the green onions.
We served ours with white rice rolled in tortillas topped with
lettuce and tomatoes. Now for the verdict from some tough critics…
Very enthusiastic thums up from the girls. The hubba hubba hubby
also gave it a thumbs up.
Recipe
3-4 boneless skinless chicken breasts
1-2 tsp taco seasoning
4-5 green onions thinly sliced
1 C. shredded cheese
1-19oz can enchilada sauce
Pre-heat oven to 350 degrees. Place chicken in baking pan and sprinkle both sides with taco seasoning. Bake 35-40 minutes or until cooked through. Slice up green onions while chicken is cooking, set aside. Remove chicken from oven and cut into bite sized pieces. Return chicken to baking pan and add the enchilada sauce, mix well. Top with cheese and return it to your 350 degree oven. Cook an additional 20-25 minutes or until mixture is hot and bubbly and cheese is melted. Sprinkle with green onion.
Serve as is or on top of crisp shredded lettuce (great low carb meal) or as my family did, with tortillas. A little less fussy than traditional enchilada’s. As always, thank you for visiting. I love to hear from you and to see what you’re cookin’. If you have a favorite recipe, please share below or add a link, I would love to see it!
~Be Blessed and be a Blessing~
Rebecca
Let’s connect on Pinterest!
Copyright © 2013 · All Rights Reserved · www.andasprinkleoflove.com
I don’t know about you, but sometimes I get into a cooking rut! I just throw together the same 5-6 meals over and over again. My family is very slow to complain about what they are eating, but you can just tell that there is no real excitement about the same meal they just ate 4 days ago. I have found that with a little extra effort you can put together a simple meal that will make your family or guests feel extra special!
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| To start, you are going to need 1 green pepper, 1 large onion, 1 package button mushrooms and 2 cloves of garlic. |
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| I have about a 1 1/2- 2 pounds boneless pork chops that are about 1 1/2 inches thick, salt, pepper, garlic powder and turmeric. |
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| Wash the green pepper and mushrooms. Thinly slice the green pepper, onion and mushrooms and finely chop the garlic. In a frying pan add 1 Tablespoon of olive oil and heat over med-high heat. When pan is hot add the green pepper, and onion. sautee’ for 4 minutes and then add the mushrooms. |
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| Sautee’ for an addition 2-3 minutes or until the veggies are just tender. Add garlic. Remove veggies from pan and set aside. Add 2 Tablespoons of olive oil to the same frying pan and heat on med-high heat. |
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| I sliced my pork chops in half because they were a little to thick for me and it greatly reduces the cooking time. Sprinkle both sides to your liking with salt, pepper, garlic powder and turmeric. Place in pan and let sear for 3-4 minutes and flip pork chops and turn your pan down to med or if browning too much down to med-low. |
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| I like to serve my pork chops with real mashed potatoes. I peeled and washed about 8-9 medium sized potatoes. Cut them in small pieces so they will boil in no time. Place cut potatoes in a large pot and cover potatoes with water up to one inch over potatoes. Cover pot and heat on high heat until potatoes start to boil. Turn heat down to med-high and remove lid enough to let the steam escape. Continue to boil 10-12 minutes or until the potatoes are fork tender (fork easily pierces potato without force or effort). Drain into a colander and immediately add your drained potatoes back into hot pot. This helps to dry up the excess water on the potatoes. |
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| You want your pork chops to have this nice carmely color. |
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| To the potatoes add 4-5 Tablespoons of butter, 1/2 Cup warm milk, 1/2 Cup sour cream, salt and pepper to taste. |
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| Start mashing:) Yes, making homemade mashed potatoes is a little more work than instant, but oh so worth it! Keep mashing until the potatoes are mostly smooth and really creamy. Add more butter, milk or sour cream to get the desired consistency of your potatoes. I actually ended up adding an extra Tablespoon of butter and a few more splashes of milk. I like to put the lid on the potatoes put it back on the stove to keep it warm until you’re ready to serve. |
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| Get several slices of thinly cut provolone cheese ready. Enough for each pork chop. |
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| When pork chops are cooked through, about 12-15 minutes you are going to want to turn your pan down to low. Place a heaping serving of your sauteed vegetables on top of each pork chop. |
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| Top each pork chop with a slice of provolone cheese. Cover and let the cheese melt and get all deliciously gooey. |
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| Serve right away with your delicious creamy sour cream mashed potatoes. From ordinary to ‘fancy’ in no time! |
I hope you and your family and friends enjoy this simple yet delicious dish! We have also enjoyed this dish with tri- colored bell peppers and when I am serving just the adults, I will sometimes substitute a little pepper jack cheese. Have fun with it and make it your own. This recipe was made to accommodate our family of 5 with enough left over for daddy to bring to work the next day. What is one of your family favorite meals? I would love to know! Please leave a comment or a link to your favorite recipe. Thank you for taking the time to visit!
Copyright © 2013 · All Rights Reserved · www.andasprinkleoflove.com
I am coming up on a big milestone in my life. My oldest daughter is getting ready to turn 18. I became her mama under the most unfortunate of circumstances. I was a young, unwed, teenage girl with no money and honestly no clue. What makes the story a little more complicated is that she was born not well. I was only 24 weeks pregnant when she made her very small and very quiet way into the world. I think we can all agree that even under the best circumstances having a baby is hard and having a sick baby is super hard.
The past several months has had me being very reflective. Looking back on that hard first year and the subsequent years that were still a little hard but mostly joyful. I keep thinking on all the things I should of done and the things I could of done better. I look at her now, a senior in high school, enjoying a life much different than my own.
I was the youngest in a blended family of five, actually I was a big oops! My older siblings really gave my parents a run for their money. It seemed one big problem kept overlapping the next. I was often told to go play and probably unintentionally overlooked because I wasn’t causing any problems. Fast forward to the really formative years of my life and I was still alone. I was left to navigate these years with only destructive bahavior patterns leftover from my now grown but still incapable siblings. It was now my legacy and I didn’t disappoint. The only difference is that being left alone for so long, I was good at hiding in the shadows, therfore, I was able to avoid real trouble.
I really missed out on healthy behaviors being modeled for me. When I became a mama, I ferociosly loved my baby girl with all that I had. I didn’t know what being a good parent looked like but I knew that I wanted to be one. The first years were trial and error. What I really lacked and really craved for was a woman who I could look up to and someone who could encourage me. Self pity is an expesive trip to take and I certainly maxed out. A time came where at a cross road I had to decide once and for all the path I would take. Since I didn’t have the people I needed I could become the type of person I needed. I love that even though I didn’t know God, He still had His hand on me.
Thus, the journey began. So here, 18 years later, I reflect on the journey and all that I’ve learned. That the brokenness of your past does not have to be the legacy of your future. It is never too late to keep trying again. That with God nothing is truly broken, that all the past wounds, heartaches, disappointments etc..are all God shaped.
So here we are. I look over at the one who made me a mama and thank God for our journey this far. She is learning to navigate this complicated world as a young woman with dreams and desires and she is trying to make a mark for herself despite the physical limitations of Cerebral Palsy. She is walking with the one who loves her most and because of that she is OK and so am I.
~Be Blessed and be a Blessing~
Rebecca
Let’s be Pinterest friends!
Copyright © 2013 · All Rights Reserved · www.andasprinkleoflove.com
Now that Fall is in full swing here in the North I am already missing the lazy days of summer and the wonderful tastes that go with it. This is one of our favorite summer recipes adapted to cook in your crock pot. Enjoy a little taste of summer year round with this easy and flavorful recipe!
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| In a large slowcooker add 4-5 boneless skinless chicken breasts. Add 1 1/2 green bell peppers on top of chicken. |
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| Add one large sliced onion. Cover with lid and cook on low about 7-8 hours. Remove lid and drain any excess liquid on the bottom of the slow cooker. With 2 forks shred chicken (chicken should be tender enough to do this right inside the slow cooker). |
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| Add 1 1/2- 2 Cups of your favorite BBQ sauce and stir to mix. Cover and cook an additional 30 minutes to an hour. |
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| Serve with your favorite sides. |
*As a variation I also serve these on hamburger buns. To make it even more delicious add a slice of provolone cheese to the chicken and melt under your broiler until melted goodness is acheived.*
Copyright © 2013 · All Rights Reserved · www.andasprinkleoflove.com
In the early morning hours I sit here thanking the Lord for His sweet provisions. For the birds singing His praises as dawn breaks and overcomes darkness once again. For the brisk breeze sweeping away the last whisper of summer and ushering in autumn and the beauty of the colors of the falling leaves. For the quiet house and sweet sleeping faces still tucked in tight , safe and dreaming away, waiting for the first rays to dance upon their faces. For the blessing of another season to love, play, and worship. For breath, health, family, and friends. But mostly for a Savior who is present with me, reminding me that the day is new and so are His mercies. That yesterdays failures are todays testimonies. Another day, another chance, another beginning.
What are you thankful for today? I would love to know.
~Be Blessed and be a Blessing~
Rebecca
Let’s be Pinterest friends!
Copyright © 2013 · All Rights Reserved · www.andasprinkleoflove.com
.....and a sprinkle of love 