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Sunday, January 31, 2010

Sunday Sustenance


"The adversity and afflictions that are ours, however difficult to bear, last, from heaven’s perspective, for 'but a small moment; and then, if we endure it well, God shall exalt us on high.'”


Sunday, January 24, 2010

Please watch your step

I'm attempting (being the key word) to re-design the ol' blog tonight.



Please excuse the mess...
Photobucket

Greetings from Stonehenge



Looks like Brian's having fun!

lame.

The fact that I have two Sunday Sustenances posted in a row is lame.

The fact that I haven't shared anything but recipes and quotes and birthdays since the end of last year is lame.
(And I do have a list of lovely things to share, too.) 

The fact that I have yet to post about Connor's first Christmas at home is lame.   
(At this rate, I can pretty much promise it'll be the latest Christmas 2009 post you'll read.)

The fact that Brian is gallivanting about Great Britain this week, while I get to go see about a second helmet for Connor is lame.

The fact that you're going to see this pic of the Hoff and Arnold at the top of my blog for a little while yet is lame.

What have I been doing, you ask??
Attempting to give Sprik Space an extreme makeover... self-taught.  And, it's not going so good.  :S

One of these days...
one of these days...

Sunday Sustenance

"God loves us, so He makes us the gift of suffering. Through suffering, we release our hold on the toys of this world, and know our true good lies in another world. We're like blocks of stone, out of which the sculptor carves the forms of men. The blows of his chisel, which hurt us so much, are what make us perfect. The suffering in this world is not the failure of God's love for us; it is that love in action. For believe me, this world that seems to us so substantial is no more than the shadowlands. Real life has not begun yet."
 - C. S. Lewis

Sunday, January 17, 2010

Sunday Sustenance


"What seems impossible 
one minute becomes, 
through faith, 
possible the next." 


- Norman Vincent Peale

Thursday, January 14, 2010

Sunday, January 10, 2010

Sunday Sustenance


"When the world says, 'Give up.'
 

Hope whispers, 
'Try it one more time.'"


- Author Unknown

Tuesday, January 05, 2010

Pizza for breakfast?!?

This recipe is our new Christmas Morning tradition... with most of the prep on Christmas Eve, the morning of Christmas is a breeze!

I chose this recipe, because I have a husband who LOVES pizza, but thinks he hates eggs.  So that means most breakfast casseroles are off limits.  I'm happy to report that this wasn't too egg-y for him... it was a hit!
Breakfast Pizza
(As seen on O'Keefe Family Fun.)

1 (8 oz) can refrigerated crescent rolls
1 (28 oz) package frozen hash browns
1 lb ground pork sausage
1 cup shredded cheddar cheese
4 large eggs
1 tsp salt
½ cup milk
½ tsp ground pepper

THE DAY BEFORE:
Unroll crescent rolls and press on bottom and partially up sides of a 13 x 9 in baking dish, press perforations to seal.
Bake at 375 degrees for 5 minutes.
Cook sausage until no longer pink, drain well, sprinkle evenly over crust.
Prepare hash browns according to package (I made them extra-crispy... ½ bag in ½ cup of oil for 9 minutes, stir, cook for another 9 minutes, done. Repeat for other ½ bag.) and spoon evenly over sausage.
Sprinkle cheese over hash browns.
Cover and chill for 24 hours.

THE DAY OF:
Next morning, whisk together eggs and next three ingredients.
Pour evenly over cheese.
Bake uncovered at 350 for 30-35 minutes.

Sunday, January 03, 2010

Sunday Sustenance



“Everybody has talent, it’s just a matter of moving around until you’ve discovered what it is.”

- George Lucas

Saturday, January 02, 2010

Sour Cream Chicken Enchiladas

If I made this once a week for Brian, he'd be in heaven... and it's a dish that he actually eats the leftovers of - every.last.bite!  Don't be fooled... this isn't very authentic, but it's oh so delicious!  Don't remember where I actually found this recipe, but I've tweaked it a bit to how we like it.

Sour Cream Chicken Enchiladas

4 boneless, skinless chicken breasts
Salt & pepper, to taste
3/4 onion, roughly chopped
1/4 onion, finely chopped
2 Tbsp. butter
1 small can diced green chiles - mild
4-5 oz. cream cheese
8 oz. grated cheddar cheese or mexi-cheese (I usually use a bit of both)
1 can cream of chicken soup
12-14 oz. sour cream
8 oz. chicken broth
10-12 flour tortillas

Boil chicken with onion, salt & pepper about 15 minutes, or until just cooked through.
Let chicken cool.
Cut it into bite-sized pieces or shred it, and set aside.

In small sauce pan, melt butter over medium heat.
Add chiles and chopped onion and cook until onions are just transparent.
Remove from heat and add 6 oz. of the shredded cheese, 1/2 the cream of chicken soup, 1/2 the sour cream, all of the cream cheese, and the chicken.  Mix thoroughly together.
Spray a 9x13 baking dish with cooking spray.
Spoon 1/2 c. of this mixture into each tortilla, roll it up, and place it in the baking dish - wedge it in to fit 10-12 stuffed tortillas.
In a separate bowl, mix the remaining sour cream, soup, and chicken broth.
Pour this sauce over the tortillas.
Sprinkle the remaining cheese over the dish.
Bake 30-35 minutes at 350 degrees.
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