Monday, May 5, 2014

Almond Joy Ice Cream

Ahh! Sorry this is late! I hate to disappoint my overflowing population of followers. Lol. Well, anyway. Here is April's ice cream of the month. Almond Joy. But seriously, if you don't LOVE the candy bar you probably won't like this one but if you literally dream about crunching into that nutty center and savoring the Symphony of milk chocolate and sweet coconut...then we're good. This recipe is LOADED. I think there are actually more additives than ice cream.

Ingredients

1 quart whole milk
2 pints heavy cream
3  6oz bags of fresh frozen sweetened shredded coconut (the package said sweetened but I didn't notice it.

10 egg yolks
2 cups sugar

1 TBSP pure vanilla extract
2 TBSP imitation coconut extract

2 cups chopped almonds (I can never find them chopped so I buy them whole and chop them myself. ) (big pea sized chunks make it more like the candy bar.)
2 or 3 cans Hershey hot fudge ice cream topping (do not heat)

Instructions

Chill a large bowl in an ice water bath by filling a larger bowl halfway with ice and water; set aside.

Combine cream, milk and coconut in a large saucepan and bring to a simmer over medium heat. Remove from heat and set aside.

Whisk egg yolks in a large bowl until smooth. Gradually add 2 cups sugar and whisk until mixture is pale yellow and thickened, about 3 minutes.

Very gradually pour about a quarter of the cream mixture into the egg mixture, whisking constantly so the hot mixture doesn’t scramble the eggs. (Temper it carefully because due to the coconut we will not be straining it.)

Pour cream-egg mixture back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the spoon, about 10 minutes. (When you draw your finger across the spoon, it should make a mark through the mixture, which should not run back in on itself.)

Pour mixture into the chilling bowl prepared. Stir in vanilla and coconut extract, alow it to cool to room temperature, about 15 to 20 minutes.

Remove cream mixturet base from the ice bath, cover, and place in the refrigerator until completely chilled, at least 3 hours.

Churn in an ice cream maker according to the manufacturer’s instructions. Stir in the chopped almonds.  Allow ice cream to fully set in the freezer over night in an air tight container. Don't use a deep freeze for the initial setting. It seems to mess with the texture.

Remove fully set ice cream from freezer and spread the chocolate topping over the ice cream. Freeze till topping hardened(a few hours). Remove again and fold it together until the chocolate is well marbled into the ice cream. Pack it down firmly and service or replace in freezer

The ice cream will keep in an airtight container in the freezer for up to 1 week.

Thanks for reading. Coming soon is fresh strawberry ice cream.

Monday, March 31, 2014

Rich Chocolate Ice Cream

When I asked my son what kind of ice cream I should make for his birthday, I was ecstatic to hear that he wanted chocolate. Back in January when I made ferrero rochet ice cream I found an amazing recipe for rich chocolate ice cream but with the added nutella it was just too sweet but without additives it has all the flavor and richness you could ever want. Go ahead, put it to the test. The original recipe (linked above) disappointingly only makes 1 quart. The way I see it is if I'm going to spend hours cooking and churning and waiting for it to set, 1 quart is just not going to cut it. So I calculated the ingredients around a quart of cream and a quart of milk  in order to utilized my ice cream maker to its fullest. Multiplied by 2.6 and rounded appropriately, I came up with this recipe.

Ingredients

4 cups whole milk
4 cups cream
1 1/3 cup unsweetened cocoa powder
10 oz semisweet chocolate finely chopped( I use mini morsels)

2 cups sugar
10 egg yolks

2 1/2 teaspoons pure vanilla extract

Directions

1 Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside. Set a fine-mesh strainer over a large heatproof bowl and set aside.

2 Combine cream and milk in a large saucepan and bring to a simmer over medium heat. Remove from heat and whisk in cocoa powder until incorporated. Add chocolate and whisk until completely melted and smooth; set aside.

3 Whisk egg yolks in a large bowl until smooth. Gradually add sugar and whisk until mixture is pale yellow and thickened, about 3 minutes. Slowly pour about a quarter of the chocolate mixture into the egg mixture, whisking constantly so the hot mixture doesn’t scramble the eggs.

4 Pour chocolate-egg mixture back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the spoon, about 5 minutes. (When you draw your finger across the spoon, it should make a mark through the mixture, which should not run back in on itself.)

5 Remove from heat and strain through the prepared fine-mesh strainer. Stir vanilla extract into the chocolate base, then set the bowl over the ice bath to cool to room temperature, about 15 to 20 minutes.

6 Remove the chocolate base from the ice bath, cover, and place in the refrigerator until completely chilled, at least 3 hours or overnight. Freeze in an ice cream maker according to the manufacturer’s instructions. The ice cream will keep in an airtight container in the freezer for up to 1 week.

It was great. The whole family loved it. Thanks for reading. I haven't actually decided what flavor to make in April. Feel free to leave a suggestion in the comments.

Friday, February 21, 2014

Strawberry Cream Cheese Ice Cream (my best yet)

No doubt about it.  This is my best recipe yet. In fact, I have decided that rather than finishing my year of ice cream making this August, I will repeat September through December's flavors using the same basic recipe that has made the last two so wonderful. Now, this one is a cream cheese ice cream that can be used with any additional flavor really. Chocolate, graham cracker, other fruit. Just wing it. That's what I do. Now, here it is. The best strawberry cream cheese ice cream I have ever taste.

Strawberry Cream Cheese Ice Cream

Ingredients

1 quart whole milk
2 pints heavy cream
8 oz cream cheese 

10 egg yolks
2 cups sugar

2 TBSP pure vanilla extract

2 lb fresh strawberries
1 1/2 cups sugar

Instructions

Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside. Set a fine-mesh strainer over a large heatproof bowl and set aside.

Combine cream and milk in a large saucepan and bring to a simmer over medium heat. Cut in the cream cheese and wisk until smooth. Remove from heat and set aside.

Whisk egg yolks in a large bowl until smooth. Gradually add 2 cups sugar and whisk until mixture is pale yellow and thickened, about 3 minutes.

Slowly pour about a quarter of the cream mixture into the egg mixture, whisking constantly so the hot mixture doesn’t scramble the eggs.

Pour cream-egg mixture back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the spoon, about 5 minutes. (When you draw your finger across the spoon, it should make a mark through the mixture, which should not run back in on itself.)

Remove from heat and strain through the prepared fine-mesh strainer. Stir in vanilla extract, then set the bowl over the ice bath to cool to room temperature, about 15 to 20 minutes.

Remove cream mixturet base from the ice bath, cover, and place in the refrigerator until completely chilled, at least 3 hours.

Freeze in an ice cream maker according to the manufacturer’s instructions. Alow ice cream to fully set in the freezer over night in an air tight container.

Mash strawberries to a soupy consistency, stir in 1 1/2 cups sugar and chill in refrigerator while the ice cream is setting.

Remove fully set ice cream from freezer and scoop loosely into a large bowl (be sure to give yourself plenty of room for mixing). Pour strawberry mixture over the ice cream and fold it together until the strawberry mixture is well marbled into the ice cream. Pack it down firmly and replace in freezer at least 3 hours.

The ice cream will keep in an airtight container in the freezer for up to 1 week.

If you try this or any other of my recipes, please leave comments. I want to here how it worked out for you. Thanks for reading.

Tuesday, February 4, 2014

Ferrero Rocher Ice Cream

Okay. I made Ferrer Rocher ice cream. It took me two trys to perfect it (otherwise I'd have actually posted this in January) but wow, it is amazing. I first found an incredibly delicious chocolate ice cream recipe online but when I added the hazelnuts and Nutella it was just to sweet. So, I proceeded to try it again with less sugar and semisweet chocolate,  this time doubling the recipe, when I realize I'm a half a cup short on cream. So, I just went along messuring the ratios to my best estament and toned it down appropriately. Now I can call it my own recipe. Yea! As for the first one I tryed, I shall not divulge that recipe until march because my son wants chocolate ice cream on his birthday. It's much more rich and fudgy than my adaptation. (pst, the Ferrero Rocher ice cream is still VERY rich. It has pieces of Nutella in it for cryin' out loud.)

Ingredients

2 1/2 cups heavy whipping cream ( do not whip)
2 1/2 cups whole milk
1 cup cocoa powder
1/3 cup semisweet chocolate chips

6 large egg yolks
1 cup granulated sugar

2 tsp pure vanilla extract

1/2 cup Nutella hazelnut spread
1/3 cup finely chopped hazelnuts

Directions

Prep
Place Nutella in a small ziplock bag, flatten and freeze. Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside. Set a fine-mesh strainer over a large heatproof bowl and set aside.

1 Combine cream and milk in a large saucepan and bring to a simmer over medium heat. Remove from heat and whisk in cocoa powder until incorporated. Add chocolate chips and whisk until completely melted and smooth; set aside.

2 Whisk egg yolks in a large bowl until smooth. Gradually add sugar and whisk until mixture is pale yellow and thickened, about 3 minutes. Slowly pour about a quarter of the chocolate mixture into the egg mixture, whisking constantly so the hot mixture doesn’t scramble the eggs.

3 Pour chocolate-egg mixture back into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the spoon, about 5 minutes. (When you draw your finger across the spoon, it should make a mark through the mixture, which should not run back in on itself.)

4 Remove from heat and strain through the prepared fine-mesh strainer. Stir vanilla extract into the chocolate base, then set the bowl over the ice bath to cool to room temperature, about 15 to 20 minutes.

5 Remove the chocolate base from the ice bath, cover, and place in the refrigerator until completely chilled, at least 3 hours or overnight. Churn in an ice cream maker according to the manufacturer’s instructions. Freeze in an airtight container 3 hours.

6 This next part must be done quickly so the ice cream and nutella do not melt too much though it will melt a little. Remove Nutella from freezer, tare out of the bag and chop with a knife into blueberries sized pieces. Scoop ice cream into a generously sized bowl ( give yourself some mixing room) put hazlenuts and nutella pieces into the ice cream and stir to an even consistency. Replace in freezer till ice cream is fully set (probably over night) The ice cream will keep in an airtight container in the freezer for up to 1 week.

Thanks for reading. I know you'll enjoy this one. February is going to be Strawberry Ice Cream and as I said before, March will be Rich Chocolate. Please feel free to comment any suggestions for flavors or for any other reason. ♡

Sunday, January 19, 2014

Mincemeat Ice Cream

Hello everyone. I realize I have not made an ice cream post for November or December. The holidays have been CRAZY, as holidays can often be. I did make the mincemeat ice cream that I had mentioned. As I said I've been wanting to try a custard recipe to make my ice cream more creamy so I found this one on pinterest. Below is the recipe and if you want to see my source, here is a link http://www.bonappetit.com/recipe/true-vanilla-ice-cream

INGREDIENTS

1 cup whole milk

1/4 cup sugar

Pinch of kosher salt

1/2 vanilla bean, split lengthwise, or 1 tsp. vanilla extract

5 large egg yolks

1/4 cup sugar

1 1/2 cups heavy cream

 1  jar Nonesuch mincemeat pie filling (that's the part I put in. Watch for it at the end)

 

INSTRUCTIONS

Combine cream, milk, sugar, and salt in a medium saucepan. Scrape in seeds from vanilla bean; add pod or add vanilla extract. Bring mixture just to a simmer, stirring to dissolve sugar. Remove from heat. If using vanilla bean, cover; let sit 30 minutes.

Whisk egg yolks and sugar in a medium bowl until pale, about 2 minutes. Gradually whisk in ½ cup warm cream mixture. Whisk yolk mixture into remaining cream mixture. Cook mixture over medium heat, stirring constantly, until thick enough to coat a wooden spoon, 2–3 minutes.

Strain custard into a medium bowl set over a bowl of ice water; let cool, stirring occasionally. Process custard in an ice cream maker according to manufacturer’s instructions. Transfer to an airtight container; cover. Freeze until firm, at least 4 hours and up to 1 week.

 

I followed this recipe and when the ice cream was firm I transferred it to another container scoop by scoop, poured the Nonesuch mincemeat pie filling over the loosely scooped ice cream then packed it down firmly. (Remember that any pie filling at room temperature is going to melt the ice cream a little bit so you might want to do this part quickly). Seal with an air tight lid and freeze again till firm

I liked the custard method. I think I'll do it again but I want to try a different recipe. Now you may have noticed the 5 large egg yokes in the ingredients and yes, I found this one to be a bit too eggy. Now don't get me wrong. The tast was great but you see, I like my ice cream in large quantities and that much egg in a cereal bowl full of ice cream is a bit too much

I also mentioned making a Ferrero Rocher ice cream in December. This did not happen but I'm still so excited to make it and I plan to this month. As for December. I may not have a recipe for you but I do have a really great idea. Find the richest thickest eggnog you can buy. My favorite is Southern Comforts brand. Now, if it's thick enough, all you have to do is pour it into your ice cream maker and churn as directed on your machine instructions and you have eggnog ice cream.

Thanks again for reading and stay tuned for Ferrero Rochet ice cream.

Friday, November 1, 2013

Pumpkin Spice Ice Cream

l know that I'm late in posting this but here is my October recipe for pumpkin spice ice cream. As usual I started with the milk, cream and sugar base. (Though I'm considering trying a stove top, custard like method in the future to improve the creaminess). So, this time I just poured a can of pumpkin in with some wonderful spices and flavors. I was so excited when I found whole vanilla beans at Costco. I loved using it for this recipe.

1 quart whole milk
2 cups granulated sugar
1 quart (2 pints ) heavy whipping cream
29oz can of 100% pure pumpkin
1 tsp nutmeg
1 tsp ginger
2 tsp cloves
1 TBSP cinnamon
1 vanilla bean pod ( here is a link to a YouTube demo I found showing how to use vanilla bean.   https://www.youtube.com/watch?v=bICPn7Ifrh8&feature=youtube_gdata_player   DO NOT USE THE WHOLE POD!)
3 TBSP Vanilla extract

I mixed the spices and vanilla bean together first to smell if I liked the ratios. Feel free to spice and flavor to taste. I realize that vanilla is very expensive. I'm sure it wouldn't hurt to substitute with more extract.

Churn as instructed on your household ice cream maker and freeze.

I hope you and your family will enjoy the ice cream as much as me and mine. Next is mincemeat in November. Don't nock it before you try it. ;) See you soon.

Wednesday, September 25, 2013

We all scream for ice cream!

This last summer while my sister was over at my house, she noticed an ice cream maker I have had for several years but have never used and said "I should get mine out and use it". I had always wanted to make my own ice cream. My parents sometimes did when I was a kid. So we decided to make some for Independence Day weekend. She made root beer and I made fresh strawberry. They were both delicious.

Since then, I have made pistachio with heath bar bits for my birthday (amazing if I do say so myself), raspberry with chocolate swirls (well, sort of. I have since then learned to let it fully freeze beforer mixing in the chocolate) and an attempt at a fried ice cream flavor involving cinnamon toast chrunch.(not as bad as it might sound). Needless to say,  ice cream making is kind of my thing right now.

I am determined and now committed through this blog to come out with a new flavor each month for the next full year. Of course I'm going to share the recipes! I haven't planed out the whole year yet but here is my plan for the next 4 months.

September-  Apple crisp

October- Pumpkin spice

November- Mincemeat (yep, thats right)

December- Ferrero roche

There are many different ways to make ice cream. Some involve eggs and the stove top. Others use sweetened condensed milk. I however have made peace with one simple milk, sugar and cream base using a typical house hold motorized ice cream maker and this is how it goes.

1 quart whole milk

2 cups granulated sugar

1 quart (2 pints ) heavy whipping cream (do NOT whip the cream. I did that with my pistachio and it had chuncks of cream at the bottom)

Typically you will want to add at least some amount of vanilla to any recipe, even fruit flavors.

I've just made this month's caramel apple crisp. Tee hee. It was fun.

First I opened my BHG cook book and put apples in a simple fruit crisp recipe and refrigerated it over night. Here is a link to that recipe. http://www.bhg.com/recipe/cobbler/choose-a-fruit-crisp/

Next I made the above said ice cream base (actually, I substituted 2% for whole milk but it would have been better with whole milk) with a glurple of vanilla,  if you don't know what a glurple is, ask your mom or your grandma. If that still doesn't work for you, I'm guessing it was a couple of tablespoons.

Follow the direction on your ice cream maker. You'll need crushed ice and ice cream salt (aka rock salt). I also stirred in some cinnamon before freezing. After freezing it for a few hours I stirred the crisp into the soft ice cream and then put it back into the freezer over night. When the ice cream was fully set, I scooped it into another bowl, poured caramel ice cream topping over it, mixed it gently and packed it down. And that's it!

I hope you have fun trying it and come back for more. This next year of ice cream making is going to be SWEET!

Saturday, August 10, 2013

Move It or Lose It!

If you're a busy mom like me, you may feel like you don't have time to work out or to focus on your body. WRONG. In fact, if you don't take some time out to strengthen and tone your muscles, you'll soon have a decrease in energy and an increase in stress. So, picture this. You just finished cleaning up after breakfast. Now, how hard is it to do this?
Or, this?
Or, even this?
Just take like five minutes or so to feel the burn. And don't forget to tuck in that tummy. also, try using dish rinsing time to focus on keeping a tight solid core and improving your posture. At the end of each day, I always turn on some up beat music and have a race with my kids to tidy up the house before the song is over. When I put my all into it, I get an extra chance to raise my heart rate and to teach my children to clean as hard as they play. I hope this helps. Have fun and kiss those kiddos.

Wednesday, March 27, 2013

Gardening Tips

At last....Spring has sprung!!! And with it comes the refreshing ardor of gardening.  I have always loved gardening, growing up I was fascinated that such a big plant can sprout from such a little seed, and I was the one who loved planting flowers to put in the window during spring.  Now I am fortunate enough to have a backyard with a garden about 70'x50' I can plant whatever I want in!  I thought I would share some tips that I have discovered throughout the years in order to make your gardening experience more pleasurable:

1. Preen is a miracle weed-killer.  Last year I converted a thick lawn into plantable gardening soil with the sole help of a tiller.  I was not happy to find that just a month or so later, even though I had planted vegetables and fruit, it was basically a lawn again.  Then I thought to use Preen, which kills grass seeds without harming fruit and vegetable seeds, and the weeds have become SO much more manageable.

2.  Start your seeds indoors.  Many people know this, but especially tomatoes, peppers, and onions, its always best to start your seeds indoors about a month and a half before the last expected frost, and transplant them when danger of frost has passed.  As I have learned, this is NOT true for carrots and corn.  BAD idea, unless you want a twisty ball carrot that is uneatable..

3.  You will always have to weed, at least a little.  My elderly neighbor that has been gardening in the same garden for the last 140 years still has to weed some, no matter what weed killer she uses.  The key is to keep it manageable by going out there for a few minutes every other day.  If you neglect to weed for a month or two they will quickly become unmanageable and you (if you're like me) will give up.

4. Water deeply about every 4 days.  Its always better to get a really good soaking every few days rather than a light sprinkling every day.

5.  Fertilize and pesticides.  I know everyone is all about the organic crap, but fact is your plants grow so much better, so much faster, and are so much tastier if you use plant food.  That's just the way it is.

I am planning to plant corn, tomatoes, onions, red and jalapeno peppers, peas, strawberries, watermelon, and cantaloupe this season.  So far I have the strawberries from last year and have just planted peas (which are resistant to frost and best if planted early), and have started onions, the peppers, and tomatoes indoors.  I will let you know how things go!!

Friday, February 22, 2013

How to make an arrow toothpick.

My new favorite cookie recipe.

One of my favorite things about living in Southern Oregon is having the historical Butte Creek Mill near by. You can find locally milled grains, flours and mixes at near by retailers; order online or visit the historical millhouse in Eagle Point and see the stone mill in action. My favorite BCM product is there pancake and waffle mix. Inside the package is a list of great ways to ues the mix. I've made the chocolate chip cookies many times and sometimes tweek it a bit. I think I've perfected it, atleast to my taste. The great thing about cookies made with this mix is that because of the whole grains, you don't get that tummy acke that comes with eating empty carbs and you never want to stop eating them. Wait... that could be a bad thing. So here is my recipe for my new favorite cookies.

1/2 cup partially melted butter
1/2 sugar
1/2 brown sugar
1 tsp vanilla extract
1 tsp almond extract
2 eggs
2 cups BCM pancake and waffle mix
1/2 cup oats
1 cups chocolate chips
1 cups dryed sweetened cranberries

  Level cookie dough into icecream scoop and drop onto cookie sheet 3 inches apart.
Flatten dough with a fork.
Bake at 350○ for 10-12 minutes.

Happy baking!

Wednesday, January 2, 2013

What I do with those left-over Christmas M&M's

Christmas is over now and I still had half a bag full of red and green M&M's. My first plan was to keep them stashed and eat them whenever I want. Now that's a great way to start of the new year. So here's what I did. Valentine's day is next month, right? And st Patrick's is the month after that. So I simply separated the red from the green. Now I have the red to decorate sweets in February and green for sweets in March. Now maybe I can loose some of those holiday pounds.

Sunday, November 25, 2012

A Simple Holiday Breakfast.

Try adding eggnog coffee mate to your oatmeal. Your kids will love it. I originally did this because I had run out of milk so I used what I had. Luckily, what I had was holiday eggnog coffee mate. My family loves it. Try it with cream of wheat. Sometimes I put a little in my raisin bran. It makes any casual breakfast a holiday treat. Hey, I should be getting paid for all this free advertising. : )

Saturday, November 24, 2012

Ciders to Smoothies

I love to drink green smoothies and if you like smoothies of any kind you might like to try this.  After a holiday get together refrigerate your leftover non-alcoholic mulled cider. In the morning simply make it a part of your smoothie to give it that festive flare that marks the season. I love it.

Wednesday, August 22, 2012

Bookshelves!!! AKA; weird things that make me super happy!

If you can get your hands on some of these shelves I highly recommend that you get them. The kiddos went from asking to watch movies all day, to asking me to read to them. They almost always are "reading" a book these days. I love it.

 P.S. Part of being a Mom is getting ridiculously happy and excited over the weirdest things. Seriously, I couldn't stop staring at them all night long (at least I'm hoping it's a Mom thing and not that I'm just weird--maybe a little of both?).

Sunday, June 17, 2012

Sarahs Welcome

Hello all, my name is Sarah. I'm a new contributor to this lovely blog my awesome sister created. I'm a wife and a mother of three. I live in Butte Falls, a very VERY small town in the mountains of Southwest Oregon. I love to sew, crochet and cook. I also dapple in a few other things. I also have a passion for photography, though I'm still learning and not nearly as good as I'd like to be. I'm happy to be here and hope that I can make a valuable contribution. Please also visit me on my own blog and follow me while I'm Gettin' My Stitch On.

Tuesday, May 15, 2012

Just a bit of my parenting


I have been trying techniques and applying principles in parenting that are new to me. I can't recall what exactly inspired these thoughts specificity. A combination of parenting books, my own knowledge of my children, observation from my childhood of what worked and what didn't. Most of all, I rely on prayer and the promptings of the spirit of God.
I am always reminding myself to keep my comments focused on the positive. A negative reaction should be done in the moment. Once the moment has passed, the last word should be a promise to not repeat the wrong and that should be the end of it. Don't remind you child that they have disappointed you or they will accept that to be what you expect of them. When Wesley grabs a toy from Wendy I will punish him, tell him that what he did was wrong and convince him to apologize and share. If he complies, I thank him, tell him he is a good boy and I forget about it. I don't say “Good. Now if you would just stop being so mean”. Or even one word like “Gosh” after he has complied to my command and apologized will confuse him and teach him to hold on to grudges rather than letting it go.. He shows me a positive and I’m still stuck on the negatives. But, if I follow his positive with more positive, he will feel rewarded for complying and it will teach him that his positive attitude will spread to the people around him.
Another thing that I'm going to work on, and is a stretch from what most parents do, is this. When ever my child misbehaves I am not going to respond with a command. Example, “Don't do that” or “Watch what you are doing”. Instead I am going to put the rule in the form of a question. “Did you make the right choice?” or “Did you watch what you were doing?” If Wendy is upsetting Wesley , he knows that the rule is to tell Mommy. When he forgets that and in a moment of frustration hits or pushes her, I usually run up saying “You don't hit your sister. You need to tell Mommy if she does something wrong.” what he observes is dominance and then goes and turns it onto his sister. never underestimate how much your kids learn from your example.
Now my goal (this just came to me while praying and pondering) is to first inform him of the rule and the consequence (whether the consequence is natural or enforced by me, or others if we are in another home). And then to respond simply with “Did you tell mommy first?” with a firm look on my face. Now he has a question to stop, think and answer. He of course is likely to be difficult and dance around the question or just ignore me. I will eliminate distractions and punish him if necessary (like if he screams at me or continues to ignore me) till I have got his attention and his response. By answering correctly he has told himself what he did wrong. When a child is given the chance to solve his own problems he is building principles into his character that will last forever. Such as integrity. Now, if he says “Yes. I did” I don't want to discourage his response with “No. You didn't. That will discourage him from wanting to answer again in another situation. The window of communication and trust must stay open. Instead I will stress, with firmness, the importance of speaking to my face and making sure I’m listening. I also give him other solutions, like how to make his sister happy by sharing or gently guiding her away.
Ever though Wendy is not yet two, she deserves the same kind of response with the same intensity. firstly because she understands just as well and will behave according to the standard I set for the home. If I expect her to understand (all babies really do whether they can communicate it or not) she will express her understanding sooner while learning what is expected of her. Secondly because Wesley will see that the rules we keep are home standards put in place for the happiness of the whole family just as God gives us standards to keep for the happiness of all his children.
There is also something I read about that could help build my children's confidence. It is called an “I” message. This is when you convert a blaming phrase like “You can't do it yourself” into a concern and a communication of your personal feelings like “I'm worried that you might get hurt without my help”. This helps children (and really anyone you talk to) understand that you feel for them and that you don't just doubt them. Doubt is one of the most destructive things to a child's character. Doubt leads to low self-esteem and lack of confidence in decision making. If a child does not learn the quality of his own good choices he will likely follow others and try to prove his independence with little experience to know right from wrong.
If discipline is carried out with patients and humility, then the right solution is more likely to be found. I have tried shouting at my kids and it makes me even more angry because I’m wearing myself out and getting no result. And all they learn is to shout. Threatening a spanking sometimes works but only if the child know from experience that you will do it and that it hurts. But there will be those days when you fell like you are giving them spanking after spanking and I wonder, am I just doing harm to our relationship rather than teaching anything. Usually this happens to me on days when we are staying in the house. They do get board and that leads to frustration. Nevertheless, the solution that works best for me is Time-Out. Wesley hates time out and some times the threat is enough When I first started trying it, the problem was getting him to say on the chair. Bribing of course just makes the time-out a rewarding experience. So, I found that it works if I make the time-out the main punishment and that if he chooses to get up then he chooses to have a spanking and then more time-out. He is now motivated and eventually trained to sit when he it told and by pointing out that it is his choice, he learns the value of his decisions and the consequence. A spanking should be quickly done and quickly forgotten. You want them to remember that it was unpleasant but forget that you were angry. This way there minds will focus the fault on there bad choice and not you. If you ever leave a child with any kind of lasting mark then shame on you. They will remember it and so will God.
There are two kinds of consequences. Natural and enforced. I believe that the natural consequence are the best way to learn so long as the result doesn't do more harm than good. Of course if you walk out onto a busy highway, you might not live to learn from the natural consequence. That is an extreme, but when Wesley was two years old he likes to climb on the jungle gym and I was at first worried about him falling from 3 feet high. Then I would notice older kids climbing 8 feet high and there parents running up and helping them down. So, I thought, I don't want Wesley growing bigger without knowing his own limits and without gaining better balance. So I let him climb and he fell from 3 feet and he cried and he learned. Those older children probably would have fallen from 8 feet and been seriously injured because they don't really understand the reason behind the rule but Wesley has grown knowing for himself how and why not to fall. The natural consequence has sealed the understanding of caution into his heart and mind. In the cases in which the natural consequence does not teach the lesson, faith must be taught. Not dominance, but faith in love and wisdom. Your child's trust in you will reflect the example you set. It is in the nature of children to do what you do and trust that it is right. When you have to hold a child back and say “I can not allow you to do that.” they need to understand why. A simple explanation of the natural consequence with love might be enough But sometimes force must be applied with the hope that they will understand someday.
The Lord has blessed me with two wonderful children. I am honored to have been trusted with them. I am constantly asking my Father in Heaven for the right principles and techniques to bring up my family the way that he would if they were in his direct hands. I hope do all this. It is not easy. If you are looking for guidance as a parent or for anything else, seek out the information, consider it in your family and most of all, ask your loving Father in Heaven. It's good to have some information to present him with before you ask. He can't encourage a good idea if it is not in your head to make notable. That is why we are counseled to search, ponder and pray. He knows.





Friday, March 30, 2012

They love me. They love me not...?


Well we've still got more writers on the way but till then I'd like to share with you my latest ambition. I have a couple of ideas and recipes that I want to show to some food companies. At first I didn't want to post them but now that I think about it, that is one sure way to prove that I had the idea first. So, here we go.
  My first idea is for Pillsbury. You know how there have those cute little holiday cookies with messages on them that you can put right into the oven? Well I think they should make a party kit. All the cookies will have the same message but one will say “WINNER”. After you bake the cookies, you frost them (frosting also provided) and at your party, your guests can lick the frosting off and find the winner. This can also be done with colors as a fun way to put people in groups or with numbers like a cake walk. It's like a cookie lotto party game. Fun for kids and adults too.
  My next one is a recipe for either a chilly, cornbread, or hotdog company. It is called Chilly Cheese Corn-dog Casserole. No. It does not involve any frozen food items. It is very delicious. Here it is.

2 cans chilly
3 hot-dogs
2 cups Marie Calendars cornbread mix
1 cup water
1 cup grated cheese

Open chilly into 2 ½ qt casserole dish. Slice hot-dogs into chilly. Cover with cheese. In a seperate bowl, combine cornbread mix with water. Pour batter over the casserole evenly. Bake at 350 F for an hour.

Well, that's what I have for now. I'm going to look up the food companies and ask them what they think. Wish me luck.

Thursday, March 22, 2012

Hello!

Hello! My name is Marie Canaday, and I was invited by Kate to be a contributor to the blog. I now live in Northern Utah, although she and I grew up together as good friends. I am married and am currently working full time as a retail manager. On the side I love sports, hiking, gardening, and BBQ!! I just got a new grill so I've been happily trying out new recipes and will definitely post some of those that turn out well! I'm also hoping to plant a good sized garden this Spring with both fruits and vegetables - last year I planted tomatoes and strawberries and was surprised at how well they grew in this dry, arid weather. If anyone with a green thumb has gardening tips they are well accepted, throughout the season I will also try and post tips and tricks that I find out along the way!!

Welcome

Hi, my name is Kate. Welcome to the Happy Woman's club. I love to do thing to enrich my life, my family and my home. I also know some other wonderful women who do as well. I will let the other writers introduce themselves. As I have observed the differences and similarities in the lives of my friends and I, I got to thinking how helpful we could all be to each other and the world. I am a single parent, a home maker and a caregiver to a dear friend of mine. I also contribute to the crafting blog mysister-andme.blogspot.com which is run by my sister Sarah and I. My hope is that the Happy Woman's club will be filled with personal experiences, tutorials, goals, advice, tips even coupons. This is a place for us as women to take the best of what life offers us and share it with the world. I hope you enjoy the club and join us for lots of fun and useful posts.

Kate Wright