April 2008

This past Saturday I attended Ferrum College’s open house.  I have to say I’ve been just a “tad” stressed about college and where to go and what to study.  Well I am so thankful because a lot of that opened up to me on Saturday!  So at the moment I do plan to attend Ferrum in the fall and take business and computer classes.  The way I think it works is they have a combined kind of thing.  So I’m really excited.  I may later change to Accounting but I’m planning to start out like this!  It was really nice though and I loved all the teachers I met.  They just seemed like down to earth happy people which is just what I like.  My freshmen classes will be the largest with probably about 30 max people which will be good because I’m so used to small classes at CHA.  I am really excited now that I have some plans!  They told me I would be accepted and I should be getting my acceptance letter this week!!  We are also having our Senior Banquet there this week so lots of senior stuff is going on!!  Senioritis is also majorly kicking in!  I CAN’T WAIT TO GRADUATE!  GO SENIORS 08!!!!!!!!!!!!!!!!!!!


Ahh the joys of spring!  FRESH FRUIT!!!  I have been eating apples and grapes and such like they were going out of style and I’ve even had some watermelon and cantaloupe but yesterday on a trip to the grocery store there were STRAWBERRIES on sale!!!!!!!!  YAY!  So in my mind the only way to welcome back spring is with a delicious strawberry shortcake!!!!!!!!!!!!!!!!!!!!!!!!!!!  I made it very easy–I got 2 boxes of strawberries, a cake mix, and cool whip.  And let me add, all of these items were on sale!  Strawberries were 2 for $5, cake was 10 for $10 (i got a couple extra) and cool whip was on sale for $.99!!  So I made it all last night and it was so good!  So I thought I’d pass it along!  I also brought it for my lunch today!!  😀  I can’t wait!!  So go out and get you the good stuff to make this one of a kind dessert!  ENJOY! 

Spring comes this time each year

Time to celebrate and have cheer

Cause here comes the warm weather gear

you can hear the birds chirp with glee

because it’s time to come out again

school comes to an end

and all the fun summer plans have just begun

the flowers bloom to bring cheer

the leaves and grass all turn green

the creek begins to warm slowly

perfect to stick your feet in on a warm sunny day

the days become long

time for more fun

time to quit staying indoors

and go out and have fun in the great outdoors

go for a hike and take in the fresh air

and see all the butterflies and bees in the air

the butterflies begin fluttering on all the fresh flowers

and the picnics begin

time to go camping and enjoy the breeze

there is added stress at school

because exams are coming up real soon

but all is well because it is spring

which means that summer is just around the bend


Yes, I know this is not about food but you have got to hear all about the senior trip!  It was a true blast!  Four days of FUN!  I have to say my favorites were the Dixie Stampede and Dollywood!  We also went to the Ripley’s Believe It or Not Aquarium in Gatlinburg which was really awesome!  At the Dixie Stampede we had the most awesome waiter: Bill!  THANKS BILL!  At Dollywood I rode my first Roller Coasters!!  My first Roller Coaster ride was on the Tennessee Tornado!!  It was truly INVIGORATING with speeds up to 70MPH!!!!!!  My second was my favorite and that was Mystery Mine! Truly a thrilling ride!  With a few surprises that await you but I won’t give those away!  🙂  But rather it was spending time in the hot tub with Ben and Victoria splashing me with water or flying at who knows how fast speeds it was all a blast!  These memories will last forever!!! 



v     Vanilla Cookie Dough:

q       ½ cup confectioners’ sugar

q       1 ½ sticks unsalted butter

q       ½ tsp salt

q       1 ½ tsp vanilla extract

q       1 ½ cups unbleached all purpose flour

In a medium-sized mixing bowl, cream together the sugar, butter, salt, and vanilla. Add the flour, stirring to make a cohesive dough. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate until you’re ready to use it.

v     Chocolate Cookie Dough:

q       ½ cup confectioners’ sugar

q       1 ½ sticks unsalted butter

q       ½ tsp salt

q       1 ½ tsp vanilla extract

q       ¼ cup unsweetened cocoa

q       1 ¼ cups unbleached all purpose flour

Egg White Glaze:

q       1 large egg white

q       1 tablespoon water


Wisk together the egg white and water until very slightly foamy. Refrigerate until ready to use.



~Place a piece of parchment paper or waxed paper on your work surface. Lay one piece of dough on the parchment and roll it into a 9 x 12-inch rectangle. Set it aside.

~Use another piece of parchment or waxed paper; roll the other piece of dough just slightly smaller than the first, into an 8 ½ x 11 ½ inch rectangle. Brush the egg white glaze over the larger piece of dough. Place the smaller piece of dough on top of the larger piece, using the parchment to transport.

~Starting with a long edge, use the parchment to help you gently roll the stacked doughs into a tight log, with no gaps. Press the edge to seal, then wrap the log in plastic wrap or parchment, and freeze until firm.

~Preheat oven to 350F. Lightly grease or line with parchment two baking sheets.

~Remove dough from the freezer, unwrap it, and place it on a clean work surface. Let it thaw for 15 minutes. Use a sharp knife to gently cut the log into ¼ inch slices. If the dough becomes too soft to handle, place it back in the freezer briefly. Transfer the cookies to the prepared baking sheets.

~Bake the cookies for 12 to 14 minutes, or until they feel firm. Remove them from the oven and transfer to a rack to cool.


This recipe is just a tad harder but I still think everyone can do it!

Next week I will be gone on my senior trip so I hope you won’t miss my delicious recipes too much!  Don’t forget to look back and make some of those old recipes and make me all proud!  Leave lots of comments so I feel loved when I get back! 

God Bless!



This makes enough icing for me to put on a 2 layer cake.  I don’t like a lot so you may need to whip up a little more if you like a lot of icing.  This provides enough for a thin layer, just enough to taste!

*about 2 1/2 cups confectioner’s sugar  (i usually end up adding a little more to get the consistency I want)

*1 teaspoon vanilla

*approximately 3 tablespoons hot water

Mix all together.  You can substitute other flavorings for the vanilla, but it is my preference.  To create the violet color used in my spring cake, add 1 drop blue, and 3 drops of red! 

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