Technology Woes

by Mindy Obenhaus

I am not in a good mood. Technology has gotten the best of me. I mean, I bought a new computer. That's supposed to be exciting, right? And it was, until I tried to sign on the next day and discovered I was locked out. I tried that password every which way and nothing worked. Tech support said the system would have to be reset. Fortunately, I hadn't added any files yet, only Microsoft Office. And I was thrilled to discover that those files still remained after the reset. Except they didn't work. That meant I had to go one-on-one with Microsoft tech support. 

The good news is that, as I type this, most everything has been squared away and things are starting to look up. But I'm still cranky. So to lift my spirits, I must tell you about the fun we had this weekend.

Guess who turned one?

Can you believe it's been a year since Max came into the world? Little does he know that this will likely be the only time in his life when he gets an entire cake to himself.

Of course, Miss Taegan had to come see her favorite cousin. It's always interesting when these two get together. 

Hey, this chick is smaller than me.

Me thinks he likes his cousin.

And, of course, I was in Grammy heaven.

I'll take babies over technology any day.

So what's going on with you? Are you technologically savvy or does it drive you bonkers, too? Has spring finally come to visit you? If so, what are you doing to celebrate?

Three-time Carol Award nominee, Mindy Obenhaus, lives on a ranch in Texas with her husband, the youngest of her five children and two dogs. She's passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. When she’s not writing, she enjoys cooking and spending time with her grandchildren. Learn more at www.MindyObenhaus.com

Cherry chip cake disaster!

Hello, everybody! We made the most DELICIOUS cherry chip cake for my husband's birthday. Unfortunately... it didn't want to come out of the pan! WHY OH WHY didn't I use Ruthy's recipe?? But I have pictures so you can laugh along with us. Since it's probably user error and not really not the recipe's fault, so I'll share it, too.
But first, some of our recent happenings!

 We have a new project. We've done trunk refurbishes before and it's a BIG project. This is a steamer that my grandparents used in the early 1900's and we've had it for quite a while. But now is the time! Stay tuned for updates...

 So, my kids raised a ton of money for the Cub Scout pack and this was one of the rewards, hitting the den leader with a pie. I rolled my eyes when I heard, but apparently to an 8 year old boy, it's the greatest thing EVER.

 They were all good sports about it...
                                                      
Also one of the prizes they won- a walkie talkie set. This was very useful for when we delivered all those bags of coffee.They would run up to the door, and then they'd stop at the curb until I sad, "RETURN TO THE MOTHER SHIP".

 We just turned the last of our Easter eggs into deviled eggs and I hated to say goodbye. Our hens lay beautiful brown eggs and they turned out looking like dragon eggs!

 Also... baseball season is here. Goodness. I'm not a sports person but seeing these kids in their teeny uniforms... like goats in pajamas. SO CUTE.
                                                       
Of course, all this running around is in between viruses. We're STILL fighting different bugs. This time it was the stomach flu. Yuck.

 Cherry trees are blossoming!! Pray for good weather and no hail. A few years ago we lost most of the cherry crop in the area. It was horrible.

 Those clouds better bring rain (good) but not hail (bad).

 SO. That brings us to this delightful creation!!

 Here is my husband accepting his fabulous cake. With a smile, no less!!

It was absolutely delicious, so I'm posting the recipe. Just make sure to let it cool before removing from the pans. I wasn't in the kitchen at the time and my younger kids didn't know that step. Now they do.

1 10 ounce  jar maraschino cherries
1/2 cup butter at room temperature
1 1/2 cups granulated sugar
4 large egg whites
1 tsp vanilla
1 tsp almond extract
2 cups flour
2 tsp baking powder
1/2 tspt salt
1/2 tsp baking soda
1 1/3 cups buttermilk
2 tablespoons maraschino cherry juice


I also added about three drops red food coloring. Maybe that was my mistake?? LOL. Anyway, cream the butter, sugar, egg whites, vanilla and almond together. Mix the dry ingredients. Add, in alternating batches, the buttermilk and dry ingredients to the butter mixture. Add in the chopped cherries. 

Pour into greased cake pans and place in a preheated (350) for 35 minutes or so. GOOD LUCK. :D

All in all, it was delicious. We used a buttercream icing but you can also use a cream cheese frosting if you prefer. 

That's all for now! Be sure to stop by my authors pages at Virginia Carmichael or Mary Jane Hathaway for book news. 

All the Blue of Heaven was free last week....

And on the 27th, Purple Like the West will be on sale for .99! All to prepare for a new historical release on May 15th! 

Until next time!

Birthdays, Family and Comforting Mac n Cheese

Mindy here, and as you may or may not know by now, I had rotator cuff surgery almost two weeks ago. Since then, I've been adapting to life with the use of only one arm and, believe it or not, I can still do most things, only in a different way and not quite as quickly. Except for hair. I think I mentioned last week that doing anything other than brushing your hair is virtually impossible with one hand. Fortunately, hubby has been quite the trooper.

This is me grating cheese. Normally I would use do this task with my right hand, but since that arm is now in a sling, it's only there for support while my left hand does all the work.

 Why was I grating cheese?

So I could make mac n cheese, of course.

My birthday was last week, so my family treated me to some of my favorite foods.

Beef brisket from my favorite barbeque restaurant, jalapeno tater tots, deviled eggs, barbeque beans and macaroni and cheese.

Now that's some comfort food, right there.

And since my oldest daughter wasn't able to make it, I had to make her mac n cheese myself, because it is now my go-to recipe for the ultimate comfort food.

Here's what you'll need for this yummy dose of comfort:

8 oz. Velveeta, cubed

8 oz. Cracker Barrel Extra Sharp cheese, grated (for whatever reason, the flavor this lends is superior to regular extra sharp cheese)

1 can condensed Cheddar Cheese soup

1 cup half and half

16 oz. package of your favorite elbow macaroni, cooked according to package instructions

Ground black pepper (optional)

1/3 cup bread crumbs (I prefer the Italian style, and while I happened to have the Panko (crunchy) variety on hand, you can use  whatever you like)

2 tablespoons butter

If you haven't already, cook your macaroni. 

Preheat oven to 350 degrees.

Meanwhile, in a large skillet or saucepan, combine the soup, Velveeta and Cracker Barrel cheese over medium-low heat. 

Be patient and be sure to watch it, because you definitely don't want to burn your cheese. 

See, it really doesn't take that long.

I like to use a whisk to help eliminate any lumps.

Stir in your half and half.

If you like, add pepper to taste. I added about a 1/2 teaspoon.

Add the cooked macaroni.

And stir to coat.

Pour into a greased baking pan. An oblong casserole dish works well.

Next, over medium heat, melt butter.

Like you didn't know what that looks like.

Once butter is melted, add your bread crumbs.

Stir until butter is absorbed.

Then sprinkle over top of macaroni and cheese.

Bake at 350 for 25-30 minutes, until top is golden and cheese is bubbly.

That's heaven in a skillet, I tell ya.

And this is heaven in three tiers!

Aren't they beautiful?

My middle daughter made these. I was tickled pink. And purple.

And, of course, the best way to eat a cupcake is to take off the bottom and put it on top for a cupcake sandwich.

Man, I wish I had one of those right now.

As we prepare to move, we've been going through EVERYTHING and found these keepsake boxes I had put together for each of my three girls some years ago.

These two had so much fun looking at their baby books, old report cards and school projects that we liked to have never gotten them to come and eat.

My youngest, the one with her eyes closed, is now a kindergarten teacher, so it was rather interesting when she read over her own kindergarten report card and realized that she was that student that now drives her crazy. The one who "talks at inappropriate times" and "has problems listening."
Yeah, we all had a good laugh over that.

And I got to snuggle with two of my favorite girls.

Aren't they cute?

But spring has definitely sprung in north Texas. The grass is turning green, trees are budding and we had our first hail storm of the season.

Luckily, it was only pea-sized, so no damage.

Now it's your turn.

What's your go-to comfort food?

Have you ever been forced to use just one hand? Your non-dominant one? How did you handle things? I'd really love to hear your stories.

Mindy Obenhaus lives in Texas with her husband and kids. She's passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. When she’s not writing, she enjoys cooking and spending time with her grandchildren. Learn more at www.MindyObenhaus.com

Easy Peasy HOMEMADE Chocolate Cream Pie

Mindy here, and you might be wondering why the emphasis on homemade in the title of this post. It's because many easy cream pies involve a box of pudding mix. This one is still easy, yet it's totally from scratch. Well, unless you're like me and use premade crusts, but since I'm talking about the filling, that doesn't count.

Yes, today we're talking pie because last week was my husband's birthday and he always asks for a coconut cream pie (recipe here) instead of a cake.

However, not everyone in our family likes coconut, so rather than making cupcakes as I usually do, this year I decided I'd simply make a second pie. A chocolate one.

Not only is it my girls' favorite, it's one of their grandmother's signature recipes. Whenever she asked them what they wanted for a dessert, chocolate pie was their response.

Actually, I've shared this recipe before as part of my post on coconut cream pie, because the basic recipe can go several different ways, depending on what you add to it.

Bottom line, though, it's so easy, it can be made in the microwave.

So here's what you're going to need:

Pie:

• 1 - 9 inch baked pie shell
• 1 1/2 cups sugar
• 4 level tablespoons all purpose flour
• 1/8 tsp salt
• 2 cups milk (any variety will do, but I prefer whole milk in this)
• 4 egg yolks, beaten
• 2 tablespoons butter
• 1-2 oz unsweetened baking chocolate, melted
• 1 1/2 tsp vanilla

Meringue:

• 4 egg whites
• 1/4 tsp cream of tartar
• 6 tablespoons sugar
• 1/2 teaspoon vanilla

Preheat oven to 375 degrees.

In a large microwave safe bowl (I use an 8-cup measuring cup), mix together  the sugar, flour and salt.

Now add a little bit of your milk to this to make a thick paste.

Mix in your egg yolks.

Then the chocolate.

You can add more or less, depending on how chocolatey you like it.

And, finally, the milk and mix well.

Cook in microwave on high at 2 minute intervals, whisking between each interval.

The mixture will be the same basic consistency after the first 4 minutes, but during those last 2 minutes, it really thickens.

Generally, it only takes 3 - 2-minute sessions (for a total of 6 minutes), but, occasionally, another minute is in order.

While the filling is cooking, start on your meringue.

Beat your egg whites and cream of tartar until foamy, then add your sugar, 1 tablespoon at a time.

Yes, you will have to pause to whisk your chocolate mixture, but that's okay.

Continue beating egg whites until stiff peaks form.

Then beat in your vanilla.

Now back to the filling, which may be done before or after your meringue, depending on how fast your mixer whisks those egg whites.

Whatever the case, once your chocolate mixture has finished cooking, stir in the vanilla.

And pour mixture into baked and cooled pie shell.

Spoon meringue onto hot pie filling, spreading to seal meringue to edge of crust.

Bake for 10 minutes, or until top is golden.

Cool completely before serving.

Yep, the cooling is what takes the longest, so be sure to plan ahead, giving it a good 2 hours to cool.

Homemade goodness, without all that time standing at the stove, stirring and stirring.

The kids were happy, hubby was happy, I was doubly happy, since I sampled both.

 So how 'bout that super game on Sunday? I didn't really care who won, however it turned out to be one of the best football games I've ever seen. Loved that my boy, Luke Bryan, sang the National Anthem beautifully and though I'm not really a Lady Gaga fan, she put on one of the best halftime shows they've had in a long time. Throw in some good friends and party food and it was a great day.

So, Houston, we have NO problem. You put on a heck of a show.

Now it's your turn.

Did you watch the Super Bowl? Were you cheering for any one team, or just in it for the commercials and all that food? What was your favorite part?

Mindy Obenhaus lives in Texas with her husband and kids. She's passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. When she’s not writing, she enjoys cooking and spending time with her grandchildren. Learn more at www.MindyObenhaus.com.