Trusting in the Lord

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Trusting in the Lord

“Mom, What am I going to do?”
Our 16 year old daughter called stranded, alone, and thousands of miles from home.

The day we found a place to rent up north and were trying to desperately, quickly snatch up and sign a contract so we would be able to move just 4 days later was turning into chaos.

The entire time she’d been gone on her humanitarian trip I’d felt like she’d left us with this incredible gift but little did I know that she’d been given something ahead of time that would prove to be life-changing for her and her resilience in life.

Trust in the Lord

We took an absolutely amazing trip to the mountains and on one particular evening we were caught off guard by this incredible glow of the most spectacular display of light. The next day we drove home and walked through 5 more homes trying so hard to find a place to buy as time was winding down to leave the home we’d sold.

Sometime that evening Peyton texted me before heading off to a friend’s house,

“Mom, you should read sister @bonniehcordon talk on Trusting the Lord, it seems important.”

I did.
And it was.
The next night I had Peyton share it with the family along with an invitation to adopt the 3 areas mentioned to increase our trust:
1. Have meaningful prayers
2. Study the scriptures
3. Serve others

We decided to do each one every single day for the summer as a way to show the Lord that we trust Him to lead us to where we are to go.

I thought it would help us focus and actively participate in “waiting” on a blessing.
And it did.

But I didn’t know that it was to teach her to be ready to face a trial all on her own at 16.

 

Delayed

Peyton served for 2 weeks on a humanitarian trip and continued our 3 areas of focus. The day she was to return I woke up frustrated that we hadn’t found a home, a prayer I’d begged for an answer to so that she wouldn’t return home to the mess of life.

You all know how that went down and I was aware that even though it was the last hour, which it often is, that the blessing was granted. Not the way we wanted but it felt guided and right.

And then my phone started going off.
Delay afte

I am so excited to finally tell you!

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VegetableRecipes.com is a brand new website dedicated to everything vegetables! Why? Because vegetables don’t have to be boring!

If you’ve been cooking with me for any length of time at all, you’ve likely caught on to just how much I enjoy food. I created Barefeet in the Kitchen 11 years ago to share our favorite recipes with family and friends. Along the way, I quickly discovered that sharing recipes online is a whole lot of fun.

This leads me to today’s news. I love sharing recipes with you so much that I started a brand new website dedicated to everything vegetables – VegetableRecipes.com. Why start a brand new site that’s all about vegetables? Because vegetables don’t have to be boring and I’ve grown to truly love them.

Never fear, I’ll still be here sharing the recipes we love, but I’m also there sharing a new recipe every single weekday!

Pan Roasted Broccoli with Parmesan

On VegetableRecipes.com, you’ll find recipes for meat lovers, as well as an abundance of vegetarian options. Every recipe on the new site features at least one vegetable, though some recipes feature many more.

Pan Roasted Broccoli with Parmesan is a classic cheese and broccoli combination that is elevated with a sweet note from a sprinkling of brown sugar.

This veggie spaghetti is delicious when made both with or without any meat. My own preference is fully loaded with vegetables without any meat needed.

I’m certain it won’t surprise you to hear that my guys enjoy this pasta best with a pound of hot sausage or ground beef added to the mix. If you prefer the vegetarian option, it’s delicious without a b

Italian White Bean, Cabbage, and Sausage Soup

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Cabbage Soup with Sausage is loaded with great flavors and it’s filled with far more vegetables and meat than broth. Today, I’m giving you the first new soup recipe for the fall and I couldn’t be more excited about it–Italian White Bean, Cabbage, and Sausage Soup.

White Beans, Cabbage, and Sausage Soup in white bowl

Updated to add: I’ve made this soup countless times over the past few years and it’s a favorite freezer meal now too.

When I first made this, we were living in the desert and that meant cranking the a/c to really enjoy a bowl of soup. Now? Living in Ohio as the weather begins cooling off? Soup is a beautiful way to warm up at dinner time!

Cabbage Soup with Sausage

Best of all, this soup comes together in under 30 minutes. I am so very ready for cooler weather and this soup represents my wishful thinking for more of the rain that we were lucky enough to see here in the Arizona desert last week.

This was a dinner that I pulled together without any advance planning at all. (The ingredients were about all we had in the house after a couple of weeks of travel!)

All it takes is browning some sausage, adding broth, beans, cabbage and simmering it all together. Onions, tomatoes, and lots of Italian herbs and spices add the finishing touches.

Italian White Bean and Sausage Soup is ideal for a weeknight meal and also makes enough that you’re likely to have leftovers for lunch the next day!

I love adding sausage to my soups. It adds a terrific flavor and holds up very nicely both for leftovers and for soups stashed in the freezer.

This soup is so hearty that it’s almost more of a stew. This is plenty filling enough for a full meal on its own, especially served with a side of crusty Italian Bread or soup crackers.

When you’re feeding a crowd, cabbage and sausage soups are an economical choice, too. Cabbage is one of the least expensive vegetables per pound and sausage can be found at a bargain, too.

Cabbage and Sausage Soup

You can use either regular breakfast sausage or a spicier variety of sausage to make this soup recipe. I’ve used both depending on what I have on hand and it turned out well both ways. If you’re a spice lover, using hot sausage adds a kick you’re sure to love!

The Italian white beans add a lovely element of texture and flavor to the sausage soup with cabbage. White beans, navy beans and Cannellini beans all work beautifully in the soup. I enjoy that they don’t get mushy but the creaminess contrasts well with the bits of sausage and cabbage.

The first time I made this soup it turned out so w

Baked Peach Oatmeal

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Peaches and cinnamon pair perfectly in this recipe for Baked Peach Oatmeal. Eaten on its own or topped with whipped cream, it’s a hit.

Anytime I bake peaches into something it reminds me of my favorite peach cobbler or crisp. What’s not to love?

Peach Baked Oatmeal with whipped cream on top on a small blue plate

Baked Peach Oatmeal

So, the fact that I love this breakfast really shouldn’t come as a surprise. And, yes, the fact that I want to make another pan of it tomorrow morning just goes to prove my addiction to the fresh peaches that are finally in season.

The smell of this oatmeal baking lures my family out of bed every time. In their sleepy state, they might think it is a peach dessert for breakfast, but they are never disappointed by a pan of baked peach oatmeal.

You probably notice in the photos I skip on peach peeling. There truly is no need to peel your peaches in this baked oatmeal. I do suggest using freestone varieties of peaches for how easy it is to remove the flesh from the pit.

Old-fashioned oats bake up nicely. Quick oats are often good for crisps or cookies or that quick morning oatmeal. But old-fashioned is best for this dish as they keep their shape and it doesn’t turn to mush. They have a rich nutty flavor as well.

You can easily bake this in a small casserole or 8×8 pan. My preference is muffin cups or individual little casseroles. My family fights for those buttery crisp edges.

Peach Oatmeal Cups

Toppings, dressings, and condiments are one of the best ways to add flavor or make a dish more decadent. When it comes to oatmeal I am all about the toppings.

Our favorite way to enjoy it is topped with drizzled with honey or maple syrup. If I am really trying to sweeten my kids up for a day of t

Chocolate Peanut Butter Chip Cookies

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Chocolate Peanut Butter Chip Cookies

Chocolate peanut butter chip cookies are the impeccable combination of two of the world’s best foods (imho)! These cookies are thick, chewy and irresistible!

It’s time for chocolate and peanut butter to dance again! One of my favorite dessert combinations ever. It’s sweet, it’s salty, it’s perfection every time!

Have you tried our peanut butter blossoms? It’s pretty much these cookies but in reverse. Sometimes two things just belong together, like Cade and I! He’s the chocolate to my peanut butter! And speaking of pb and chocolate, our peanut butter bars are a MUST!

Ok, I’m getting all distracted! Back to these cookies…they are tender and so chocolatey! With those little morsels of peanut butter loaded inside, these cookies are absolute bliss.

A peanut butter chocolate cookie that is broken in half. The chocolate cookie has peanut butter chips in it.

What Ingredients Do I Need for Chocolate Peanut Butter Chip Cookies?

This recipe is going to look very familiar. It’s the same as our chocolate chip chocolate cookies just with peanut butter chips instead. I would say the only ingredient that might be unexpected is the Devil’s Food Pudding which I’ve written a whole section about below. Here is what you will need:

  • Butter
  • Eggs
  • Sugar
  • Brown Sugar
  • Vanilla
  • Flour
  • Salt
  • Baking Soda
  • Cocoa
  • Devil’s Food Pudding (see section below)
  • Peanut Butter Chips (3 10oz bags)

Head down to the recipe card below for all the exact measurements.

A chocolate peanut butter chip cookie broken in half and stacked on top of each other. You can see the soft chocolate cookie with peanut butter chips in it.Read more

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