Bonjour: June 2014

Sunday, June 29, 2014

Reflections and Star Spangled Pie

I have followed her blog for a long time and I have always admired her ability to be blatantly honest and truthful, no matter what. You either love her or you don't. Me? I love her and wish I could be more like her...blatantly honest...no matter what. But you see IF I do that, then someone will be hurt and I have this problem with hurting people...even to the point of I'd rather hurt or be hurt instead. Yes I know that is not being true to myself...but it's who I am. The times I have attempted to be honest with my feelings, I ended up so upset for hurting that other person and felt like shit about myself. I guess I truly live up to my nickname my sister gave me...Swiss Miss...you know, like Switzerland...not wanting to take sides...wanting everyone to love me. And in all honesty...its damned hard living up to that also!! Geez what a mess huh?

This morning I read a quote on someone's Facebook page and I have not been able to get it out of my head since....

"IF YOU THINK SOMEONE'S POST IS ABOUT YOU

TRUTH IS IT PROBABLY ISN'T, BUT YOU PROBABLY SEE YOURSELF IN IT.

SUGGESTION: DON'T GET UPSET WITH THE MIRROR...

FIX THE REFLECTION"

Powerful words huh?

So I will work on fixing the reflection and pray that I can accomplish that.

Being true to myself...so I can love ME!

Thank you G for being my inspiration.

STAR SPANGLED PIE

INGREDIENTS

1 1/4 cups Keebler® Chips Deluxe® Rainbow Bite Size cookies
1 package (8 oz.) cream cheese, softened*
1/3 cup sugar
1 teaspoon lemon juice
1 tub (8 oz.) frozen non-dairy whipped topping, thawed
1 Keebler® Ready Crust® Graham Pie Crust
Red, white and blue sprinkles

DIRECTIONS

1. Chop cookies. Set aside.

2. In small mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add sugar and lemon juice. Beat until combined. Fold in cookies and whipped topping. 3. Spread in crust. Refrigerate at least 3 hours or until set. Garnish with sprinkles. Store in refrigerator.

*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds. - See more at: http://www.snackpicks.com/en_US/recipes/details/star-spangled-pie.html#sthash.BzaeYXbx.dpuf

INGREDIENTS

1 1/4 cups Keebler® Chips Deluxe® Rainbow Bite Size cookies

1 package (8 oz.) cream cheese, softened*

1/3 cup sugar

1 teaspoon lemon juice

1 tub (8 oz.) frozen non-dairy whipped topping, thawed

1 Keebler® Ready Crust® Graham Pie Crust

Red, white and blue sprinkles

DIRECTIONS

1. Chop cookies. Set aside.

2. In small mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add sugar and lemon juice. Beat until combined. Fold in cookies and whipped topping. 3. Spread in crust. Refrigerate at least 3 hours or until set. Garnish with sprinkles. Store in refrigerator.

*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

INGREDIENTS

DIRECTIONS

Sunday, June 1, 2014

When It Rains...CHOCOLATE !

Literally, when it rains, it pours! Not to mention all the rain we have been having over the last several days, with more to come this week, + it's the start of hurricane season...let me list the things that have gone wrong...are you ready?

1. A week ago, Addie's car crapped out to the tune of a fuel pump/tank worth $800!

2. Our BIG TV crapped out to the tune of a new one...won't even tell you how much that cost!

3. They have been trying for 2 weeks to set up the pool...too much rain!

4. New bathtub installed in Jordan and Kristen's house...something wrong with the shower/faucet part.

5. Rene' is walking around like a 90 year old man...between his knee and his back...

he is hurting...knee surgery coming soon.

6.Dealing with a couple of deaths in the family...that is never a good thing.

7. Did I mention that we have had tons of rain with more to come?

But I have always tried to look on the bright side so let me list 7 good things that are happening...

1. The sun is shining really bright as I am typing this!

2. Rene' and Jordan found a great deal on a TV at Sam's that is even larger than the one we had.

3. The bathtub faucet thing can be fixed!

4. Addie's car is running better than ever...altho she has new car fever!

5. A couple of graduations in the family...a new chapter in some young ones lives!

6. Josh makes us smile all the time with his antics...love that kid so much!

7. God is Good....all the time!

Pretty good huh? And I didn't even have to sit and think about those 7 good things! So maybe when it rains...it does pour...but the sun always comes out at some point! And sometimes, we just have to make our own sunshine.

CHOCOLATE GLAZED CHOCOLATE CAKE

1box Betty Crocker™ SuperMoist™ butter recipe chocolate cake mix

3/4 cup chocolate milk

1/3 cup butter, melted

3 eggs

1 container (8 oz) sour cream

1 package (4-serving size) chocolate fudge instant pudding and pie filling mix

1 bag (12 oz) semisweet chocolate chips (2 cups)

Rich Chocolate Glaze

3/4 cup semisweet chocolate chips

3 tablespoons butter

3 tablespoons light corn syrup

1 1/2 teaspoons water

Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
In large bowl, mix cake mix, chocolate milk, butter, eggs, sour cream and dry pudding mix with spoon until well blended (batter will be very thick). Stir in chocolate chips. Spoon into pan.
Bake 56 to 64 minutes or until top springs back when touched lightly in center. Cool 10 minutes in pan. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 2 hours.
In 1-quart saucepan, heat glaze ingredients over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth. Drizzle over cake. Store loosely covered.