What a find!

You remember my first experience at an IKEA store, right?  Well, one of my favorite purchases that day was of several pillows that were only $1.99 each!  Yes, you heard me...  $1.99!!  I figured that even if they turned out to be no good, I wasn't losing much in the trying!  And guess what?  I really LIKE those $1.99 pillows!  I have been using them ever since I got home from St. Louis and they are my new favorite pillows.  Success!

I also got great enjoyment out of the fact that you could carry them home from the store neatly packaged in this small roll.  Then, once at home, you tear away the plastic wrap and  voila!  They puff right up!  (I may have annoyed more than one person with my constant retelling of this amazing revelation!)

like magic!  :)

The other night I was watching TV when a commercial caught my attention, reminding me more than a little bit of myself these last few weeks.

http://www.popisms.com/TelevisionCommercial/136219/Kmart-Commercial-2017.aspx




All I can say is I guess I might need to be on the lookout for those washcloths now?   ;)

Updated on 3/12/17 to say that it appears the Kmart commercial is no longer available online.  That is too bad!  I'm going to leave the embedded link here just in case it comes back.  I think it was an instant classic!  :D

Lemon Cheesecake (IP)

We all liked this cheesecake better than the first one I made.  There wasn't anything wrong with the first one; we just liked the flavor of this one better.

Lemon Cheesecake

Note - this was originally a recipe for a Raspberry cheesecake.  I just substituted Lemon Curd for the Raspberry Jam, and vanilla wafers for the oreo cookies.  I do plan to make it again sometime using the raspberry and oreo ingredients.

Pressure Cooker Lemon Cheesecake
Crust
1 cup crushed vanilla wafer crumbs (can use Oreo cookies)
2 Tbsp. melted butter

Filling
16 oz. cream cheese, room temperature
¼ cup sugar
½ cup lemon curd (can use seedless raspberry jam)
¼ cup sour cream
1 Tbsp. all purpose flour
2 eggs, room temperature

Topping
6 oz. white chocolate, finely chopped (can use milk chocolate)
⅓ cup heavy cream (I used half and half)
can top with fresh raspberries if you like

Prepare a 7 inch springform pan by coating it with a non-stick spray.  In a small bowl, combine the crumbs and butter.  Spread in bottom of springform pan and up sides.  You can either place the pan in the freezer for 10 minutes or you can bake the crust at 350 degrees for just a few minutes to crisp it up.  (don't burn it!)

In a mixing bowl, mix cream cheese and sugar until smooth.  Blend in the jam of your choice, sour cream, and flour.  Mix eggs in one at a time just until blended.  Don't overmix once you add the eggs.  Pour batter into the springform pan over the crust.

Pour 1 cup water into bottom of Instant pot inner pot.  Place the trivet in the bottom.  I then used my silicone steamer basket to lower the spring form pan down into the pot on the trivet.  This allowed me to use the handles of the steamer basket to easily remove the springform pan after cooking.  You can create a foil sling if you prefer.

Lock the lid in place and select High pressure for 30 minutes.  When the beep sounds, turn off the pressure cooker and use natural pressure release for 10 minutes.  Then do a quick release for any remaining pressure.  When valve drops, remove the lid carefully (and avoid letting moisture drop from lid onto cheesecake if possible).  Check cheesecake to see that center is set.  If not, cook for an additional 5 minutes.

Remove springform pan to wire rack to cool.  When cheesecake is cooled, refrigerate covered in plastic wrap for 4 hours or overnight.

Prepare topping by placing half of the chocolate in a mixing bowl.  Heat heavy cream (or half and half) on medium high heat until it comes to a boil.  Remove from heat and immediately pour cream over chocolate and stir until chocolate is completely melted.  Add remaining chocolate and stir until all is melted and smooth.  Important - cool ganache until it is thickened but still thin enough to drip down sides of cheesecake.  (I got impatient and poured the ganache on the cheesecake before it was adequately cooled and this is the mess I made!!  Next time I will understand that you really DO need to let the ganache cool longer than I initially thought... or something will happen... and it will look like THIS!  ;)  ha!!  Fail!

Fail!  Ganache ran all over the place!!!  :D

New York Cheesecake (IP)

This was the first cheesecake I tried in the Instant Pot.  It was a good recipe, but is not our favorite.  However, it was a success which helped me decide to try experimenting with other cheesecake recipes.  :)

New York Cheesecake in the Instant Pot
Crust
¾ cup graham cracker crumbs
2 tsp. sugar
2 Tbsp. butter, melted

Filling
16 oz. cream cheese, room temperature
½ cup sugar
2 tsp. flour
½ tsp. vanilla extract
¼ tsp. orange peel, grated
¼ tsp. lemon peel, grated
¼ cup heavy cream (I used half and half)
2 eggs, room temperature

Top Completer Layer
½ cup sour cream or plain greek yogurt
2 tsp. sugar

Crush the graham crackers into crumbs and mix with the sugar and melted butter.  Press mixture firmly into bottom of 7 inch springform pan, going just slightly up the sides of the pan.  Place pan into freezer for 20 minutes for crust to harden up.

While crust is freezing, blend together all the ingredients listed for Filling EXCEPT the eggs just until smooth.  Then add the eggs, one at a time, lightly mixing until just combined.  Do not overmix at this stage.  Pour filling into the pan on top of the crust.

Add 1 ½ cups water to bottom of pressure cooker then place trivet in pot.  Cover the cheesecake with a paper towel and then with a piece of aluminum foil, loosely securing the foil.  Place cheesecake on either a foil sling or use a steamer basket with handles to lower the pan down onto the trivet.  Lock the lid and set vent to sealing.  Cook at High Pressure for 37 minutes.  Allow 18 minute natural pressure release.  When all pressure has been released, open instant pot and gently remove the cheesecake.  Remove the foil and paper tower and dab off any moisture that has been accumulated.  The center will look a little jiggly, but the heat inside the cheesecake will continue to cook it as it cools.

Whisk together the sour cream and sugar for the top completer layer and spread on the hot cheesecake.  Let cool on wire rack for at least one hour.  Then lightly cover and refrigerate overnight before serving.  (we only made it 4 hours...)   :)

what it looks like straight out of the Instant Pot
(see my green silicone steamer basket underneath)

with the completer layer

ready to eat

Random February

It seems that spring may be coming a little earlier this year?  I almost hate to say it out loud for fear of jinxing it!  (And yes, today is the last of the predicted warm days for awhile...)  But, we have had unseasonably warm weather and birds have been returning in droves.  We typically have two geese who ride out the winter with us on our pond.  But in recent days we have had an influx of geese on that pond.  On this particular evening I could hear them so loudly from our house that I stepped out to take a look.  There were probably 30-40 geese there that evening.

This was after a light dusting of snow that didn't stick around.

This hawk has taken up residence in our backyard.  We spy him perched on that fencepost many days.  There is something both intriguing and chilling about a hawk.  Fascinating creatures to observe.

Enjoyed a fun time with these ladies at a soup, salad, and dessert get together.  It was great to see Kris's new house and get to spend a relaxing evening laughing and sharing with friends.

On this day we could really feel the warmth in the sun.  The bright blue sky made us think of spring!

Jackson has been working on adding specialty lights to his truck.  He put in some long hours but got the job done.

Jackson had some help on this day...  :)

Jonathan, Jackson, and Zack 

Valentine's Dinner

This year we celebrated Valentine's Day by having dinner with friends.  It was a great gathering and Marvin & I enjoyed the evening tremendously.  What a fun time with friends old and new!

Jerry, Alicia, Jeremy, Shonda, Marvin, Laura, Chris, Marti

We all felt like 'old friends'

Chris and Marti brought me these pretty flowers

Roasted Potatoes (IP)

I couldn't believe how good these were!   I made them to go with the Rotisserie Chicken.  (See why I have to have 2 Instant Pots??)   ;)

Roasted Potatoes in the Instant Pot
4-5 Tbsp. vegetable or canola oil
1-2 pounds baby or fingerling potatoes (I didn't have so cut up russets to that basic size)
1 spring rosemary (used some dried rosemary that I had)
3 garlic cloves with outer skin on (may even use a couple more next time - SO GOOD)
½ cup chicken or vegetable stock
salt and pepper to taste

Set Instant Pot to Saute and add the vegetable oil.  When it has heated through, add the potatoes, garlic, and rosemary.  Roll the potatoes around and brown the outside of the potatoes on all sides.  This will take 8-10 minutes.

With a sharp knife, make a small pierce in the middle of each potato (do not stir them anymore).  If you have already cut them up (like the russets in photo) I don't think you need to pierce them.  You only have to pierce them in you are using the whole baby or fingerling potatoes.  Pour in the stock.

Close and lock the Instant Pot lid.  Set the vent to sealing.  Cook at High pressure for 7 minutes.  Allow for natural pressure release for 10 minutes.  Then release any remaining pressure.  

Rotisserie Chicken (IP)

Rotisserie Chicken in the Instant Pot
1 whole chicken (thawed)
1 ½ tsp. salt
½ tsp. pepper
1 tsp. garlic powder
1 tsp. paprika
2 Tbsp. canola oil
1 onion, quartered
1 lemon, halved
1 cup chicken stock or broth

Remove all parts from the chicken cavity then rinse and pat dry with a paper towel.  Place onion and lemon in the chicken cavity.

Combine all the spices and stir together.  Add the oil and stir until well blended.

Turn on the Instant Pot to Saute.  Rub half of the oil and spice mixture on the breast side of the chicken then place the chicken breast side down in the preheated Instant Pot.  Carefully rub the other half of the oil and spice mixture on the other side of the chicken.  Let the breast side crisp up a bit - about 3-4 minutes.  Then flip the chicken over to the other side and let it crisp up a bit, as well.

Pour in the chicken stock.  Place the lid on and lock it, setting the vent to seal.  Set to manual high pressure for 25 minutes.  Allow for natural pressure release completely.  (will take about 15 minutes or so).  If chicken is not done completely, you may cook for an additional 5 minutes or so.

Remove the lid and transfer the chicken to a serving plate.   Let chicken rest for 5 minutes before serving.

Note - if you want to crisp up the skin, put in oven for a few minutes at 425 degrees.

Celebrating Karen

Our Thursday night Bible study is fast becoming a close knit group.  When we realized that Karen had a birthday in the week leading up to our study, Brenda called and said she was going to bring an ice cream cake to celebrate!  Sheryl, Deb, and Susie were all unable to come this night, but Chris, Brenda, Karen and I had a great time eating birthday ice cream cake while doing our study.  :D

Thankful for these ladies.

Funny story... Brenda had called me from her car outside saying she was going to light the candles on the cake and bring it in.  Unfortunately, Karen had not yet arrived so I told Brenda to get on in the house asap so we could prepare it before Karen got there.

We didn't quite make it!  Here comes Karen!  Chris moves over to 'distract' her.  :)

Now Karen is wondering why Chris and Brenda are greeting her so warmly and yet not letting her come in any further to the house?!?!  Meanwhile, Marvin has taken over the job of lighting the candles...  ;)

Thinking Karen is catching on... but we are all still trying!!

Finally, the candles are all lit!

SURPRISE!!!!   :D  ha!!!

side note... see my failed cheesecake there in the background???  hahahaha!!  :D

Happy birthday, Karen!!

Blow out those candles!!  :)

Yay!!  :D

Honey Coconut Cashew Chicken in the Instant Pot

Honey Coconut Cashew Chicken in the Instant Pot
2 pounds chicken breasts cut into ½ to 1 inch pieces
1 onion, chopped
2 red bell peppers, sliced into strips then halved
2 tsp. fresh grated ginger
5-6 garlic cloves, minced
2 heaping cups snow peas, ends trimmed (I didn't have this time around)
1 tsp. salt
½ tsp. garlic powder
½ tsp. ginger powder
1 cup honey
1 can coconut milk
¼ cup reduced sodium soy sauce
⅓ cup Asian sweet chili sauce (I used Sweet ginger sesame chili sauce)
⅓ cup cider vinegar
½ tsp. salt
¼ tsp. pepper

4 tsp. corn starch
2 cups roasted salted cashews
½ cup sweetened coconut flakes (optional)
green onions, chopped (optional)
Rice, cooked

Prepare your rice.  If you have 2 Instant Pots, make rice in one pot and this dish in the other.

Note - This is a double recipe.
I simply placed all the ingredients from chicken down through salt & pepper in the instant pot.  Close lid and set vent to seal.  Then cook on Manual High pressure for 8 minutes.  Allow 10 minutes natural pressure release then release any remaining pressure.  Add the corn starch to ¼ cup water and then add to the mixture in the pot.  Set the Saute button to thicken the sauce in the pot.  When thickened, turn off pot.

In the meantime, prepare the cashews and coconut by either dry roasting in a skillet over medium heat on the stove or toasting in a toaster oven.  The goal is to get them all golden.  Slice the green onions.

Serve over rice and garnish with cashews, coconut, and green onions as desired.

Meatloaf in the Instant Pot

Meatloaf in the Instant Pot
2 pounds lean ground beef
4 oz. shredded cheddar cheese
4 oz. shredded parmesan cheese
2 eggs
1 cup bread crumbs (I used panko)
3 Tbsp. milk
1 tsp. onion powder
1 tsp. garlic powder
salt and pepper to taste

Sauce ingredients - I mix these up to taste
½ cup BBQ sauce
2 Tbsp. ketchup
1 Tbsp. mustard
2 Tbsp. worcestershire sauce

Mix together the ground beef, cheeses, eggs, bread crumbs, milk, and seasonings.  Pour 1 cup liquid in bottom of inner pot (either water or broth).  Put your meat mixture in a 7 inch spring form pan and set on the trivet in the bottom of your instant pot.  (Note, you can place 3 or 4 scrubbed potatoes in the bottom of the pan and place the trivet on top of them if you would like to cook potatoes and the meatloaf at the same time.)  Also, I use a silicone steamer basket to help me raise and lower the springform pan.  You can see it in the photo above (the green handles).  Otherwise you can make a foil sling help raise and lower the springform pan.

Put lid on Instant pot, set vent to sealing, and cook on Manual High pressure for 35 minutes.  Allow for 5 minute Natural Pressure Release.  Release remaining steam and check meatloaf for doneness.  If you need to, you can cook for another 5 minutes.  Top the meatloaf with your sauce mixture and place the springform pan on a cookie sheet in the oven to finish.  I broiled mine for 5 minutes to caramelize the sauce.

Here are links to the springform pan - https://www.amazon.com/gp/product/B01KHHFCKS/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

and the steamer basket that I use.
https://www.amazon.com/gp/product/B01ASJPP1Q/ref=oh_aui_search_detailpage?ie=UTF8&th=1

A love story

I have a beautiful love story to share with you.  It has all the perfect elements of a good love story... a handsome prince, a beautiful princess, some twists and turns, but most of all - a very happy ending.  This is a love story that has been in the making for awhile now; blossoming and growing and maturing.  If you have talked to me in person, you likely know much of this story.  But now I am able to shout it from the rooftops!  And I am so happy to share it here with you.

It all began on a summer night in the midst of a family celebration.  (That it began in the midst of family is both special and fitting, as you will see!)  I was sitting next to Rojina on a hot July evening enjoying the music and festivities at my cousin's holiday gathering.  We were enjoying our conversation when I noticed my dear nephew walking toward me.  I looked up at him, smiling expectantly, and was momentarily confused when he stopped short of my chair and knelt down next to Rojina's chair.  You see, although Rojina had been a 'part of our family' for quite some time at that point, she and James hadn't been around each other because of his military career.  They barely knew each other at all.  But here was James, on his knees, saying something that I couldn't quite understand to Rojina.  That is when she turned to me with a surprised look on her face and said, "Laura!  James just asked me to dance, but he asked me in Nepalese!"  I was amazed!  (and excited!)  I asked Rojina if she wanted to dance with him and she said, "yes".  So I told her to get up and dance!  :D  James and Rojina shared one quick dance together and that was it.  Shortly after, we all packed up and headed back home.  However, as I let others in the family know about 'the dance' we were ALL aflutter and hopeful!  Could it be that two people we loved so much individually could be interested in each other?  James left the very next day to return to his military life, so we were to have no further excitement.

Eventually, James returned home for a couple days prior to a big deployment.  On that visit he and Rojina were able to spend a little time together visiting and having dinner.  By the time James deployed, they had decided they wanted to get to know each other better.  Somehow, during that long deployment, they managed to talk via Skype and text - slowly falling in love.  Thankfully for us (the family) dear Rojina shared these developments with all of us!  (much to James's chagrin, I am sure!)  ;)  Again, to see two people that we love so much as individuals fall in love with each other was an incredibly beautiful blessing to behold.

Finally, when James was able to visit again, he and Rojina realized that they had, indeed, fallen in love from afar.  It was then that they were finally able to fall even more in love 'in person'.  When they realized they wanted to be married, our whole family rejoiced!  You see, my big tough nephew had never really planned to marry.  As he himself stated, his career really didn't match up with a marriage and besides, he said, he had never found anyone he was 'willing to bring home to the family'.  I have tears running down my face as I share our joy that he found Rojina within his family.  Our family.  An incredible blessing.

As all were getting ready to celebrate Christmas this past year, we were also getting ready to celebrate the wedding of James and Rojina.  All hinged on James getting leave time to come home and then the weather threatened to throw a wrench in our plans.  In the midst of the ice storm that hit Missouri, James found his flight grounded, then canceled, and spent the night in an airport.  Meanwhile Anna, Matthew, and Rojina slid their way across the state on highways covered in ice trying to determine which airport James would be able to fly into the following day.  Thankfully, the next day James was able to find a flight in this general direction and 'the kids' were able to get to him and pick him up.  When all were safely home we breathed a collective sigh of relief and looked forward to their big day.

I cannot fully express the joy we felt on that cold but sunny Tuesday in December.  After all the storms we had experienced, the sunshine and blue sky of that particular day shone down like a blessing from above.  We gathered at the courthouse to witness their vows to one another, then headed to Kirk Memorial for a truly lovely reception with family and friends.

There are events in life that we don't always understand.  And certainly there is pain that we each go through.  But when we are blessed with the opportunity to take a look back and see God's provision so starkly visible throughout the hardship, we cannot help but be grateful and thankful to the One who loves us and already knows our story.  We are so grateful and thankful for James and Rojina - for their very special love story - and for the blessing of watching it unfold.

Rojina wore Julie's veil with her wedding dress

getting the bride ready

what a glorious day!

friends and family gathered to witness the marriage vows

beautiful Rojina

Here I will note that Rojina wore a very special vintage wedding dress.  Matthew's grandmother, Betty, wore this dress in 1952 when she and Pierce were married.  Dear Betty realized she and Rojina were about the same size and offered her lovely dress to Rojina to wear.  Not only was the dress absolutely beautiful, it was even more meaningful to consider that it played a part in the long happy marriage of dear Betty and Pierce - two incredibly special people.

a stunning bride

Rojina and Grandpa

a handsome groom

Grandpa escorted Rojina 'down the aisle'

Anna, Robert, Max, and Matthew in attendance

Judge Steele did a wonderful job as officiant.  His words of advice and encouragement were greatly appreciated.  At one point he referenced the fact that Daddy and Mama were still holding hands after 62 years of marriage.  This is when Rojina turned to smile at them.

the reception was at Kirk Memorial

James and Rojina with dear Betty,
the original wearer of the beautiful wedding dress.

We had to get a photo of Rojina with 'her ladies'.  Sadly, we are missing Kelly in this photo, but she was there in spirit.  Rojina thinks that 'her ladies' helped her when she first came into our lives.  But the truth is that she blessed each of us more than she could know.

Susan, Alicia, Rojina, Laura, Deb

The wedding luncheon was delicious! 

The happy couple

a beautiful venue for the reception

Brianna, Jackson and Matthew performed a song

Max, Gracie, Kylie, Payton, Dawn, Mama, Daddy

Robert, Robbie, Athena, Olivia, Dahlia, baby James, Ava

Don and Evelyn

Juan, Anna, Matthew, Susanna, Hannah, Nancy

Rachel, Stephen, Candace, Kerry, Julie, Diane

Alicia, Susan, Deb, Kady, Pete

Kelly's chair  :D  

Melina, Megan, Jeff, Betty, Matt, Brenda

I completely forgot to get a photo of my own table that day!  So, no picture with me, Marvin, Jackson, Brianna, Jonathan, and Adrian.  You'll have to pick us out of the crowd in the photo below.  :D

This was the table for the fallen comrade.  James requested this be a part of their wedding day as a solemn remembrance of those who could not be with us.  The folded American flag represents our nation.  The plate with lemon and salt represents the bitterness of the experience of those POW's still abroad and the tears shed by their family members.  The place setting and glass are inverted to signify that there are those here with us in spirit, but in spirit only.  The candle represents continued hope for their safe return.  The rose signifies blood shed in sacrifice for freedom and reminds us of family and friends of the missing who keep the faith.  The tablecloth is white to symbolize the purity of their intention in responding to the call to arms for their country.  The table is small and set for one to symbolize the frailty of one isolated soldier.

table for the fallen comrade

Athena admiring the luscious dessert table  :)

Max giving a toast

Anna giving a toast

Love this photo of Rojina & Julie

and also this one of James & Julie

James, Rojina, Julie, Anna, and Matthew

a group photo (without Jackson who took the photo)

family  :)

Preparing to send off the bride and groom

Athena catching the bubbles

Ava dropping the rose petals

there go the bride and groom

:D

We had to have this picture.  :D

You can see a full album of photos at this link.
https://www.flickr.com/photos/williscreekranch/albums/72157680448318595

And you can see a video with snippets from the day here.
https://vimeo.com/197120645

Here is a video of just the song performed by Brianna, Jackson, and Matthew at the reception.  Although it might not seem like a 'typical' wedding song, it fit perfectly with James and Rojina's story.  Still brings tears to my eyes to hear it.
https://vimeo.com/204606365