Our daughter Christina is at our house recovering from gallbladder surgery. She had it on Thursday. I never dreamed we’d be making a trip to the emergency room last night. We planned on watching a movie at home.

After Mass we went to a nearby restaurant to eat and as soon as we were in the parking lot, Amanda started complaining of a severe pain in the middle of her chest. She cried hard and her face turned red from crying so much. We only went a short distance when my husband pulled over so she could throw up. She didn’t and continued home. We decided to take Amanda to the emergency room because she was experiencing severe pain. She had X-rays and blood tests and etc. done. Everything came back normal. She felt better and after she was given medication in her IV, we returned home at 11:00 p.m.

The doctor said with my mother having her gallbladder removed plus two of our five daughters having theirs removed, Amanda could have had a gallstone that passed thru causing her pain. It is hereditary. My mother-in-law also had gallstones. I’m taking her sometime as an outpatient for an ultrasound to see if we can rule out gallstones. I need to call and schedule it tomorrow. I also need to take Sara to get new ear molds made for her hearing aids later this week. Will be a busy week!

I’m making a few revisions to my Amish romance and looking forward to sharing the cover for it. Yes, I have a fantastic cover for it and several author friends have seen it. A wonderful friend is going to edit it for me so I’m hoping to have it published this summer. With scoring and taking care of a family, I haven’t had as much time to get writing projects done. I need to find a quiet spot in our house to work.

Off to make strawberry pies for Sunday dinner. I use my mother’s Frisch’s recipe. Not sure if I ever shared it so here it is.

Frisch’s Strawberry Pie

1 crust, baked
3/4 c. sugar
1 c. water
2 1/4 T. Corn starch

Boil until thick.
Add 1/2 box strawberry jello.

Cool a little, add your fruit. Put whipped cream on.

If you have raspberry you can use 1/2 box of raspberry jello. Also some of my family prefer a graham crust and some like a regular pie crust.

I meant to get this posted this morning but Amanda and I went grocery shopping. Then I helped Tom pick up limbs from the wind storm we had last Friday. We have a lot of land and so many trees were hit. Tom had to use a chain saw to cut some of the damaged branches. My pool was covered two nights straight with leaves. I decided we have too many trees. We also were without electric Friday evening until Saturday morning.

I never tried this recipe but will make it for tomorrow. I did see where one person said cool whip might be good to mix in the cream cheese - I might do that.

HAPPY 4th OF JULY to everyone!

Ingredients:

1 box (1 Lb 2.3 Oz) Fudge Brownie Mix
Water, vegetable oil and eggs called for on brownie mix box
1 pkg (8 Oz) Cream Cheese, softened
⅓ cup Sugar
½ tsp Vanilla
2 cups sliced Fresh Strawberries
1 cup Fresh Blueberries
1 cup Fresh Raspberries
½ cup Strawberry Jelly

Directions:

1. Heat oven to 350 degrees F. Grease bottom only of a 12-inch pizza pan with shortening or cooking spray.

2. In medium bowl, stir brownie mix, water, oil and eggs until well blended. Spread in pan.

3. Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely, about 1 hour.

4. In a small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base. Arrange sliced berries over cream cheese mixture. Stir jelly until smooth; brush over berries. Refrigerate about 1 hour or until chilled.

5. Cut into wedges. Store covered in refrigerator.

Recipe By: Kristina_Vanni
Link where I saw this recipe - http://dessert.betterrecipes.com/red-white-and-blue-dessert-pizza.html

Special price for a fantastic cookbook. All the proceeds go to special children, the Sunshine Foundation www.sunshine.ca

None of the authors receive royalties for this wonderful selection of recipes and much more.
Click here to buy either print or ebook format!

Print reg: $14.99 now $7.99
Ebook reg: $6.99 now $3.99
Sale runs from May 11th til May 14th Mother’s Day weekend

Last paragraph of review: I loved this book! I collect cookbooks, but most times I do not use them. I hate to admit that, but in order for you to understand what an impact this novel had on me, I wanted you to know this about me. Sweet Sunshine Cookbook is most definitely a book I will be turning to time and again. Not only will I go to it to read the many decadent and delicious sounding recipes, but for the stories alone. On top of that, all of the proceeds are going to a special cause. You cannot go wrong by picking this cookbook up!

Danielle
Reviewer for Coffee Time Romance & More

Click here for the whole review!

I haven’t tried the recipe, Engagement Chicken but plan to soon. Since I’ve been promoting THE PROPOSAL, a contemporary romance, I decided to share this recipe which seems like perfect timing!

ENGAGEMENT CHICKEN
Source: Glamour Magazine

The author wrote that a fashion editor gave this recipe to her assistant who made the chicken for her boyfriend, who, a month later, asked her to marry him. Details of the simple dish passed from assistant to assistant like a culinary chain letter. When the fashion editor heard that her recipe had inspired three weddings, she dubbed it Engagement Chicken.

Try the recipe, give it to a friend and who knows wedding bells will be ringing….

ENGAGEMENT CHICKEN
(adapted from Marcella Hazan’s More Classic Italian Cooking)

Ingredients:
1 whole chicken (approx.3 pounds)
2 medium Lemons
Fresh Lemon juice (1/2 cup)
Kosher of sea salt
Ground black pepper
Directions:

Place rack in upper third of oven and preheat to 400F. Wash chicken inside and out with cold water, remove the giblets, then let the chicken drain, cavity down, in a colander until it reaches room temperature (about 15 minutes).

Pat dry with paper towels. Pour lemon juice all over the chicken (inside and outside). Season with salt and pepper.

Prick the whole lemons three times with a fork and place deep inside the cavity. (tip: If lemons are hard, roll on countertop with your palm to get juices flowing or microwave whole lemons for a few seconds on high.)

Place the bird breast-side down on rack in a roasting pan, lower heat to 350F and bake uncovered for 15 minutes. Remove from oven and turn it breast-side up (use wooden spoons!); return it to oven for 35 minutes more.

Test for doneness, a meat thermometer inserted in the thigh should read 180F, or juices should run clear when chicken is pricked with a fork. continue baking if necessary. Let chicken cool for a few minutes before carving. Serve with juices.

Author of article served the roast chicken with steamed new potatoes, toss with fresh parsley from her herb garden. Boiled green beans, sliced carrots and steamed asparagus, cut tough ends, mix the vegetables then top with butter. If you want to serve with a glass of wine, she suggested that Gallo of Sonoma is a good choice, smooth with a touch of citrus or your favorite wine.
Bon Appetite!