Archive for March, 2011

Janet Scott

It is a cold rainy day here so it would be a great day for a fire in the fireplace and a good book!  Our trip last week to Naples was wonderful, I enjoyed having the time with Bill and the sun! 

If you are ever looking for a great Romance/Suspense Novel I would encourage you to find my friend Lynette Eason’s books!  I am a very picky reader and she keeps me glued to every page waiting to see what happens next and then feeling like I just lost my best friend when I am finished with the book!

If you haven’t subscribed to our ladies Bible study or if  you have a teen that is interested in our Xtreme Bible study you can sign up on our website at www.freeourfamily.com   

Children’s Health:

As the old saying goes, “If Mama ain’t happy, ain’t nobody happy!”  Children often adopt the emotional state of their mothers, according to new research. The study, conducted by the National Institute of Mental Health, looked at 80 moms with depression and the effects that her symptoms had on her kids. Mental health problems in moms tended to spark psychological problems in kids, such as behavioral problems and depression.  But the study has a bright side: When a mother’s emotional symptoms eased, so did her child’s. That means getting effective treatment for depression not only benefits you, the parent — there’s a great upside for your youngster, too.  If you or anyone you know are looking for a godly Christian counselor in your area you can check our website at www.freeourfamily.com  and click on find a counselor, just put your zip code in and go!

Ok, now for some DESSERTS:  My daughter Danielle just had a birthday and her favorite cake for her birthday is my Cheesecake, well really we call it “Alex’s Cheesecake” because Alex was the little old gentleman who first made this cake for her birthday when she turned 5 (she is now 23) and he gave us the recipe.

Servings:  It depends on how thin you slice it.  🙂


1/3 C. Butter Melted

1 ¼  C. Graham Cracker Crumbs

¼  C. Sugar

1 – (14 oz) Can of Eagle Brand Sweetened Milk

3 Eggs

¼ C Lemon Juice

2 Pkgs. (8 oz.)  Cream Cheese Softened

Top with 8 oz. Sour Cream


Preheat oven – 300*

Combine:  Butter, Graham Cracker Crumbs and sugar in small mixing bowl until all crumbs are moistened.  Pat firmly in the bottom of 9 inch Spring Form pan.

In a large mixing bowl:  Beat cream cheese until fluffy, add milk and beat until smooth.  Add the eggs and lemon juice, mix well and pour mixture over the graham cracker crust in Spring Form pan.

Bake for 50-55 min. or until the cake springs back when touched.  Cool to room temperature and then refrigerate for an hour.  Run a knife around the edges of pan and then release the sides of pan to remove cake.  Top with sour cream and your favorite topping.

Lemon Meringue Muffins

Servings: 12     Prep: 25 Min   Bake 25min


  • 6 tablespoons butter, softened
  • 1 cup sugar, divided
  • 2 eggs
  • 1/2 cup plain yogurt
  • 2 tablespoons lemon juice
  • 1 tablespoon grated lemon peel
  • 1/4 teaspoon lemon extract
  • 1-1/3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 egg whites


  • In a large bowl, cream butter and 2/3 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the yogurt, lemon juice, peel and extract. Combine the flour, baking powder and baking soda; add to creamed mixture just until moistened.
  • Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 18 minutes. Meanwhile, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
  • Transfer meringue to a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe onto muffins. Bake 5-8 minutes longer or until meringue is golden brown and a toothpick inserted into the muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers. Yield: 1 dozen.

Raspberry Coconut Cookies



  • 1/2 cup shortening
  • 1/2 cup packed brown sugar
  • 6 tablespoons sugar
  • 1 egg
  • 1/4 cup water
  • 1/2 teaspoon almond extract
  • 1-1/2 cups plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup flaked coconut
  • 1/3 cup seedless raspberry jam


  • In a large bowl, cream shortening and sugars until light and fluffy. Beat in the egg, water and extract. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Stir in coconut (dough will be sticky).
  • Set aside 2/3 cup dough; roll remaining dough into 1-in. balls. Using the end of a wooden spoon handle, make a 3/8-in. deep indentation in the center of each ball. Fill each with 1/2 teaspoon jam. Cover jam with a teaspoonful of reserved dough; seal and reshape into a ball. Repeat.
  • Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 2-1/2 dozen.

Ok, I think I have a sugar rush going and I haven’t eaten any of these this morning!  I promise to have some healthy things to share on Monday!  🙂  Have a great weekend!  Be Blessed!



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We Are In FLA. :)

Janet Scott

I actually got to go with Bill this week and the weather is wonderful, it couldn’t be better!  I am really praying that maybe this wonderful salt breeze and getting away from the TN blossoms as much as I love them will straighten out my stuffy head.  🙂  Either way this is wonderful and we are having a great time!

Do you or anyone you know struggle with Arthritis pain?  I have found some good information on helping to reduce the pain.  Arthritis pain affects more than one in every five adults and there are more women than men that deal with it.  The pain from it can definitely interfere with everyday life but here are a couple ideas I found:

First of all consult your doctor about consulting a physical therapist about exercises that could help you in your every day activities.  Arthritis and exercise may not seem like a natural match but but staying active can definitely help your joint pain. “Joints are meant to move, and when they move they’re lubricated,” says physical therapist Patrice Winter, PT, MS, of Fairfax Physical Therapy in Fairfax, Va. Even arthritic joints benefit from motion. The key is to know your limits, Winter says. Understand the range of motion available to you and don’t push past that limit, or you can end up increasing joint pain. 

What are the benefits of making breakfast with the kids a must:

First of all, the most obvious reason to have breakfast together even if it is a bit unorganized and everyone serves themselves as long as everyone is connecting and doing this together it is “family time”.  We send our children off to school and we run off to work so what better way to start the day than with the people who love us and will lift us up to get the day started right?  Bless their day in prayer and let them know how much you love them and that today is a new day with no mistakes in it. 

Another benefit of making sure that everyone has breakfast is because: 

“If we skip breakfast, we’ll make unhealthier choices at lunch. People who skip breakfast eat more during the day,” says Emily Banes, RD, clinical dietitian at the Houston Northwest Medical Center. This is partly due to a thought process in which people believe — incorrectly — that if they don’t eat breakfast, they can eat more at lunch or dinner.  The reality of not eating breakfast is that it will set off all sorts of cravings due to low blood sugar levels and therefore we have more difficulty keeping the weight off because we either eat more or we eat things we shouldn’t.  🙂

Mini Pizzas


1can (13.8 oz) Pillsbury® refrigerated classic pizza crust or 1 can (11 oz) Pillsbury® refrigerated thin pizza crust
1/3 cup basil pesto
20 slices plum (Roma) tomatoes
1cup shredded mozzarella cheese (4 oz)
  • 1If using classic crust: Heat oven to 425°F. If using thin crust: Heat oven to 400°F.
  • 2Spray or grease cookie sheet. Unroll dough on work surface. Press dough into 12×8-inch rectangle. With round cutter, cut dough into 20 rounds; place rounds 1 inch apart on cookie sheet. Spread each with pesto. Top each with 1 tomato slice. Sprinkle with cheese.
  • 3Bake classic crust 10 to 12 minutes, thin crust 8 to 10 minutes, or until cheese is melted.
Serve a variety of mini pizzas with your favorite pizza toppings, such as cooked Italian sausage, pepperoni or simply cheeses.
Chocolate Carmel Chewy Bars

Prep Time:  20 Min   Servings:  36


1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1 bag (11.5 oz) milk chocolate chips (2 cups)
1 container (18 oz) caramel apple dip (1 1/2 cups)
3 cups Rice Chex® cereal
1 cup chopped peanuts
  • 1Heat oven to 350°F. In ungreased 13×9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust.
  • 2Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes.
  • 3Meanwhile, in 4-quart saucepan, cook 1 cup of the chips and 1 cup of the dip over medium heat, stirring constantly, until melted and smooth. Remove from heat. Stir in cereal and peanuts.
  • 4Spread cereal mixture over cooled crust. In 1-quart saucepan, heat remaining chips and dip over medium heat, stirring constantly, until melted and smooth. Spread over cereal mixture. Refrigerate until chocolate mixture is set, about 30 minutes. For bars, cut into 6 rows by 6 rows. Store tightly covered.
Try using semisweet chocolate chips instead of the milk chocolate chips.
Chicken and Broccoli Bake

Prep Time:  5 MIn    Total Time:  30 Mins.  Servings:  4


1 cup uncooked regular long-grain white rice
1 tablespoon vegetable oil
1 package (1 lb) boneless skinless chicken breast halves
1 can (18 oz) Progresso® Vegetable Classics creamy mushroom soup
1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen broccoli & cheese sauce
1/4 teaspoon ground thyme
1/4 teaspoon ground black pepper
  • 1Make rice as directed on package. Meanwhile, in 10-inch skillet, heat oil over medium-high heat until hot. Cook chicken in oil 3 to 4 minutes on each side or until lightly browned.
  • 2Pour soup over chicken. Place broccoli & cheese around chicken. Sprinkle with thyme and pepper. Reduce heat to medium.
  • 3Cover and cook 10 to 15 minutes or until juice of chicken is clear when center of thickest part is cut (170°F) and broccoli is tender. Remove chicken from skillet and place on serving platter. Stir vegetables and sauce. Pour sauce over chicken.

I hope you have a blessed weekend! 

God Bless,

Janet Scott

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Janet Scott

I love Spring but here in TN Spring doesn’t seem to love me!  I have never experienced so many allergies in my life!  Wow!  This seems to be allergy central according to the doctors so I have had to come up with some creative ways to deal including those wonderful Sinus Rinses, ugh.  They work though if you know of anyone who just can’t seem to kick sinus problems I have found that using a rinse a couple times a day seems to be helping.   I do love Spring though and I love to see everything turning green and blooming, it is one of my favorite times of the year! 

Ok, now on to some more “pleasant” topics, well maybe:


Who here doesn’t want to fight wrinkles?  I have been waging war on it more so than ever after the last two years of tanning in a wonderful but wrinkle creating tan bed, I can have an “instant tan” they said but they failed to let me know that “instant wrinkles” came with it!  I have 3 older sisters one of which is more prone to fighting aging than the other two so I called her the other day to get her advice.  She suggested egg whites and mayonaise (not together she pointed out unless you want to smell like egg salad), hey I’m with her at this point I will try anything!  I have also found that Avon believe it or not has an incredible anti-aging skin care line BUT I just found some interesting info on “feeding your face” .  While certain products can help your skin look healthier and more vibrant, skin care products alone aren’t enough to preserve or improve your looks over time. It’s just as important to feed your skin what it needs to build healthy collagen and elastic tissue.

While eating for younger, smoother skin won’t lift a sagging neck or tighten loose jowls, feeding your body the right components will help it build strong collagen (for thicker skin) and healthy elastic tissue (to keep skin more resilient). Plus, your skin will have a youthful glow. Because collagen and elastic tissue are made of protein, it’s important to get plenty of protein in your diet by including chicken, fish, and lean meats. The major components of collagen are the amino acids glycine and proline, which are found in high concentrations in beef, lamb, and chicken breast. You can also find glycine in pork, quail, bison, and seafood like shrimp, crab, and lobster. Cottage cheese and cabbage are additional good sources of proline.


1)  Resist the urge to powder your face every time you refresh your makeup, the result will look cakey.  Instead use blotting papers instead to remove excess moisture and oil.

2)  When choosing a concealer:  if your skin tends to have trouble with redness, use a green corrective stick, if your skin has yellow undertones choose a concealer or foundation with pink undertones, if you have olive colored skin choose one with more peachy or apricot tones.  If you struggle with fine lines and wrinkles avoid powders they tend to make the wrinkles more pronounced.

3)  The key to lashes with more length and fullness is to use two types of mascara.  Start with a lengthening mascara (bristles are close together to better grip lashes and spread the product from base to tip), then follow up with a thickening mascara, which has dense bristles to build volume.


Tuesday, March 8, 2011 — Three days, two teen-aged athletes, two deaths. First, on March 3, there was Wes Leonard of Michigan, a 16-year-old high school basketball star who collapsed and died after making his team’s game-winning basket. Two days later, Colorado rugby player Matthew Hammerdorfer, 17, died after a ball hit him in the chest. Autopsies revealed that both boys died from complications of an enlarged heart.  Read more…..


I struggle with asthma along with all of my crazy allergies so over the years I have become more aware of different triggers in me and my children. 

There are some well-known and obvious triggers you should avoid when you have asthma— strenuous exercise, cold air, dust mites, pollen, tobacco smoke, mold, and pet dander among them. But what about thunderstorms, aspirin, acid reflux, and traffic? A multitude of odd or unusual things can trigger an asthma attack. If you have asthma, it’s important to identify your own particular triggers so you can try to avoid — or at least be prepared for — a potential attack.  Thunderstorms seem like an odd source but the emergency rooms deal with asthma attacks much more frequently during thunderstorms.  I have often told Bill that you would think when it rains my asthma and allergies would be lessened not worse but studies that I have come across show that there is a significant amount of pollen released into the air during thunderstorms that could very well be the cause!


I couldn’t help it, I saw this and had to do dessert first!

Gooey Butterscotch Bars

Servings:  40     Prep Time:  20 Min   Bake: 20 Min  Cooling


  • 1 package (17-1/2 ounces) sugar cookie mix
  • 1 package (3.4 ounces) instant butterscotch pudding mix
  • 1/2 cup butter, softened
  • 1 egg
  • 1 package (14 ounces) caramels
  • 1/2 cup evaporated milk
  • 2 cups mixed nuts
  • 1 teaspoon vanilla extract
  • 1 cup butterscotch chips


  • In a large bowl, combine the sugar cookie mix, pudding mix, butter and egg. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 20-25 minutes or until set.
  • In a large saucepan, combine caramels and milk. Cook and stir over medium-low heat until melted. Remove from the heat. Stir in nuts and vanilla. Pour over crust. Sprinkle with butterscotch chips. Cool completely. Cut into bars. Store in an airtight container. Yield: about 3 dozen.

Three Cheese Spinach Calzones

Servings:  4             Prep Time:  20 Min    Bake Time 15 Min


  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup (4 ounces) shredded fontina cheese
  • 1/2 cup part-skim ricotta cheese
  • 1/2 cup crumbled Gorgonzola cheese
  • 3 green onions, chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tube (13.8 ounces) refrigerated pizza crust
  • 1 egg, beaten
  • 1 teaspoon water
  • 1 cup Hunt’s® Spaghetti Sauce Traditional, warmed


  • In a small bowl, combine the first seven ingredients. On a lightly floured surface, unroll pizza crust into an 11-in. square. Cut into four squares. Transfer to a greased baking sheet. Spoon spinach mixture over half of each square to within 1/2 in. of edges.
  • Fold one corner over filling to the opposite corner, forming a triangle; press edges with a fork to seal. Cut slits in top. Repeat. Combine egg and water; brush over calzones. Bake at 375° for 12-15 minutes or until golden brown. Serve with spaghetti sauce. Yield: 4 servings.

Lemon Thyme Chicken Recipe

Servings:  4       Prep Time:  10 Min    Cook Time:  25 MIn


  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 2 teaspoons olive oil
  • 1 medium onion, chopped
  • 1 tablespoon butter
  • 1/2 teaspoon dried thyme
  • 1 cup chicken broth
  • 3 tablespoons lemon juice
  • 2 tablespoons minced fresh parsley


  • In a small bowl, combine the flour, salt and pepper. Set aside 4-1/2 teaspoons for sauce. Sprinkle the remaining flour mixture over both sides of chicken. In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 7-9 minutes on each side or until juices run clear. Remove and keep warm.
  • In the same pan, saute onion in butter until tender. Add thyme and reserved flour mixture; stir until blended. Gradually stir in the broth and lemon juice, scraping up any browned bits from bottom of pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chicken. Sprinkle with parsley. Yield: 4 servings.

I decided I better end with something healthy!  I would also encourage you to check out my friend Linda Burgett’s blog for incredible recipes and cooking tips at  mykindofcooking.blogspot.com  She is incredible!  Oh and be sure to check out the “stanwich”  her husbands famous recipe while you are there!

I have so many crazy tips being sent my way I will do my best to share them with all of you at least twice a week so I will keep you posted.  Have a blesssed weekend and let us know if you try any of these incredible recipes. 

God Bless,

Janet Scott

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Janet Scott

One day it feels like Spring around here and the next day it is freezing again!  I am not the only confused one though even the trees have started to bud.  🙂  Bill has started his Spring travel around the country and we have been busy with the book that will be coming out in October so we are enjoying our weekends together once again trying to grab every moment we can together.  We thank God for the blessing of Bill being able to travel and do what he does, we both firmly believe in Christian radio and love that he can be apart of it! 

So let’s check out some of the tips I found this week!  Most are just for women but we all know that as women we spend most of our lives taking care of others so there are some related tips for that as well!

Healthy Hair:

Some women seem to feel that the only way to get their hair to grow long and healthy is to head to the beauty store or salon for the latest high-end treatment. While these can help, what you put into your body is just as important to hair growth as what products you put on your hair. There are three areas to start working on when trying to grow your hair:

1)  Nutrition:  What you put on your hair is very important but what you put in your body is even more important!  Protein is at the top of the list for growing healthy strong hair and soy protein has so many benefits for women that is a great source on every level.  Fish is also a great source for healthy hair growth as it contains essential natural oils and fatty acids that your hair needs.  WATER  is a critical part of your health as well.  Water helps carry the nutrients your body needs to the areas needed and it also helps to rid your body of toxins.  To know how much water you should be drinking take your body weight and divide it in half and that is how many ozs. you should be drinking a day.  So for example if you weigh 12o lbs you should drink 60 oz of water a day.

Supplements:  I would recommend taking a supplemental B Complex.  B vitamins work better in a complex form than they do on their own for overal health issues including hormones.  If you are trying to get pregnant you want this as a part of your diet anyhow because Folic Acid is vital to help prevent certain birth defects.  Try to find a product that is sold by a company that is known for keeping their products ALL natural as well as Kosher.  Kosher vitamins have to follow a very high standard in order to be labeled as kosher and there are no chemicals used even in the growing process so it should be better for your body.

Treatments:  Use good sense when you get special treatments at a salon.  Before I knew what she was doing my daughter in law paid hundreds of dollars for a simple cholesterol treatment to soften her hair.  You can buy that product as well at a Sally’s Beauty Supply store or other local beauty supply store.  Check out your supply store before going to a salon for “treatments” if you are looking to save money.  Limit the amount of chemical treatments even though the products these days are much more mild than they use to be it is still hard on your hair to constantly perm and color your hair – use common sense.  Natural Hair shampoos and Conditioners are better than most others so look for those before just grabbing anything off the shelf.

Now for a “not so favorite” subject of mine:  Are you over 40 and overweight?  I found a website that has tips just for us!  It is Suzanne Somers website for weightloss http://www.sexyforever.com/suzanne.aspx 


Spicy Crab Dip

Prep/Total Time:  15 Min


  • 1/3 cup mayonnaise
  • 2 tablespoons dried minced onion
  • 2 tablespoons lemon juice
  • 2 tablespoons white wine or white grape juice
  • 1 tablespoon minced garlic
  • 1/2 teaspoon cayenne pepper, optional
  • 1/2 teaspoon hot pepper sauce, optional
  • 2 packages (8 ounces each) cream cheese, cubed
  • 1 pound imitation crabmeat, chopped
  • Assorted crackers or fresh vegetables


  • In a food processor, combine the first eight ingredients. Cover and process until smooth. Transfer to a large microwave-safe bowl. Stir in crab; mix well.
  • Cover and microwave on high for 2-3 minutes or until bubbly. Serve warm with crackers or vegetables. Yield: 4 cups.

Irish Lamb Stew

6 Servings              Prep Time 25 Min            Cook Time 2 Hours


  • 6 tablespoons all-purpose flour, divided
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/2 pounds lamb stew meat, cut into 1-inch cubes
  • 2 tablespoons canola oil
  • 3 cups water
  • 1/2 teaspoon dill weed
  • 8 pearl onions, peeled
  • 3 medium carrots, cut into 1-inch pieces
  • 2 large potatoes, peeled and cubed
  • 1/2 cup half-and-half cream
  • Hot biscuits


  • In a large resealable plastic bag, combine 4 tablespoons flour, salt and pepper. Add lamb; shake to coat.
  • In a Dutch oven, brown lamb in oil on all sides. Add water and dill; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender.
  • Add the onions, carrots and potatoes. Cover and simmer for 30 minutes or until the meat and vegetables are tender.
  • In a small bowl, place remaining flour; stir in cream until smooth. Stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with biscuits. Yield: 6 servings.

Mint Sundae Brownie Squares

15 Servings       Prep Time 20 Min  Freezing Bake  + Cooling


  • 1 package fudge brownie mix (13-inch x 9-inch pan size)
  • 3/4 cup chopped walnuts
  • 1 can (14 ounces) sweetened condensed milk
  • 2 teaspoons peppermint extract
  • 4 drops green food coloring, optional
  • 2 cups heavy whipping cream, whipped
  • 1/2 cup miniature semisweet chocolate chips
  • 1 jar (16 ounces) hot fudge ice cream topping, warmed
  • 1/3 cup chopped salted peanuts


  • Prepare brownie mix according to package directions. Stir in walnuts.
  • Pour into a greased 13-in. x 9-in. baking pan. Bake at 325° for 23-27 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack.
  • Meanwhile, in a large bowl, combine the milk, extract and food coloring if desired. Fold in whipped cream and chocolate chips. Spread over brownie layer. Cover and freeze for several hours or overnight.
  • Let stand at room temperature for 10 minutes before cutting. Drizzle with ice cream topping; sprinkle with peanuts. Yield: 15 servings.

I hope the rest of your week is great and blessed by God!  Take care!

Janet Scott

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