Tuesday, March 16, 2010

Good Morning Folks!

It is a beautiful morning, it's the day that the Lord has made!
I'm going to have a good day...
...are you?

We are back home now and I just wanted to let ya'll know, I have missed you and am really looking forward to catching up on some posts when I get a spare hour or two!

Have lot's to unpack, including lot's of Gluten free foods. My son starts a gluten free diet today, just a test really to see if it is wheat that has been effecting him with chronic fatigue! Would love any great recipes, advice or ideas if you have any!

Also have one of our apartments to clean, so will be back into blogging world soon.

Love you all!



  1. Welcome back Sarah! I love going away, but dont' care to coming back to reality and unpacking.

    I need to gather some recipes for you. Give me a couple of days.

  2. Hi Sarah,
    Welcome back! (((Sarah)))

    I have some wonderful gluten free recipes, so I shall have to dig the recipe book out and post them.

    Have a wonderful and blessed week,
    Love, Jillian ♥

  3. Hi Sarah!
    It's afternoon now, but so far so good. Hope your day goes as well as you expect.

  4. Welcome back Sarah! Missed you!
    Funny I was just reading an email with a gluten free recipe and then popped over here to see your post about recipes:)
    Here's one and it's copyrighted to Deborah Taylor-Hugh www.simplemom.com

    Kelsey's Cheesecake Cupcakes

    For cupcakes:
    3 - 8oz packages of cream cheese
    1 cup of Splenda
    5 eggs
    1 1/2 tsp vanilla

    8oz sour cream
    2 Tbsp Splenda
    1/4 tsp vanilla

    Bring cream cheese to room temperature. Place cream cheese in
    a large mixing bowl and add one egg at a time beating with the low
    speed on an electric mixer after each addition. Slowly add Splenda
    and vanilla. Pour into paper cupcake liners about 1/8 inch from the

    Bake in a preheated 300 degree oven for 30 to 35 minutes until large
    cracks appear on the top of the cupcakes. Remove from oven and
    cool for 5 minutes. They will appear to grow greatly, but after they
    cool, they'll have a shallow indentation in the center.

    For the filling, in a small bowl, stir the Splenda and vanilla into the
    sour cream. Drop a teaspoon or two of filling onto the top of each
    cupcake. Return to oven for 15 minutes.

    Cool and keep refrigerated. These can also be frozen.

    For toppings, spoon on any fruit, berries, jam, or sugar-free sauce
    of your choice.

  5. Thanks for the sweet comment on my blog -- I'm going to try to get back on the blogging wagon this week! Kahle has done pretty good with the potty training. (Is it weird he does better away from home than at home?? Ha!) I'm working on a potty training poem...we'll see! Hope you had fun where ever you went -- will have to read to catch up!

  6. Well finsih that cleaning so you can come back to blogging! Ha.

    Good luck with the gluten free diet. We have a specialty market around the block from us, but other than what they sell I am stumped on gluten free eating.

  7. I have been out of the blogging world a little while myself. how are you? Hope you had a wonderful holiday. God Bless Bronny

  8. Hi Sarah,
    This gluten-free recipe sounds absolutely delicious, and I thought you might like to try it. :)


    Have a wonderful weekend,
    Jillian ♥

  9. I have so enjoyed your blog and wanted to pass an award onto you that I just received. Just sharing the love! xo

  10. Hi Sarah,

    What a beautiful corner of the world you live in! I've been reading down through older posts - like the nature walk where you found a lyrebird, snake, and a koala in the wild. Beautiful views - you must be right on the coast.

    Glad to meet you :D


  11. And P.S.

    You mentioned gluten free recipes...

    If you like using a crock-pot (slow cooker) there's a whole blog of crock-pot recipes that I believe are all GF. Since you're coming into fall and winter, that might be appealing. It is:


    Good luck.


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