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9 posts from Susan Merrill.

Encouragement

Kirk Cameron’s Saving Christmas

Two weeks, that’s all you get to see Kirk Cameron’s Saving Christmas. Yikes, that’s fast! But it is only in theaters for a short time. This is one I will make time for because of the content. I love Christmas and the story is something that I can relate to. I get a little mad when people want to take Christ out of Christmas. It’s just irrational to me. So I like the story line of the movie–Christmas needs to be saved. And I like Kirk–he loves his family. And so do Phil and Kay Robertson from Duck Dynasty…they like Christmas, Christ, and family. Go see the movie, take the family and remember why we really celebrate Christmas before we are knee deep in a sea of wrapping paper!

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Apple Pie Comfort Food

Apple Pie. Nothing smells better on a chilly day than cinnamon and apples bubbling in a toasty crust. It’s not exactly chilly yet, but that smell will transport you to sweater weather in no time. Ultimate Comfort Food. Nothing says home, love, mom like apple pie. Simply Delicious. Is also easy to make, inexpensive, and freezable. I usually make 3-4 at a time. What You Will Need. If you want to get into apple pie making–I make them for every Thanksgiving Day and Christmas company dinners every year–then I recommend you invest in this: Apple Peeler Corer. I got mine from Williams Sonoma for about $30. It was a good investment and has lasted for years. About the Crust. Don’t be intimidated. No point when you can use Pillsbury–I do–they are yummy. Buy in 8 pack at Sam’s Club or watch for the BOGO during holidays. About the Apples. Mix it up. Not all apples are good for pies. I try to buy a mixture of at least 3 types of apples for my pies and have used the following: Golden Delicious Rome Beauty Jonathon Jonagold Granny Smith (not too many though–very juicy and tart) Cortland Pippin Decor. With an …

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Comfort Food: Cubed Steak With Peppered Gravy

It is month number 2 on my 2013 resolution to make more family meals. Thanks to eMeals I am still going! This one I had to share. It was what I call country fried steak and it was the perfect comfort food for a cold day–filling, crispy and hot. I added twice baked potatoes and an easy salad–spinach, strawberries, walnuts and a little balsamic glaze drizzle. Try this recipe and try eMeals–I am loving not having to think about what to make! 5 – 4 oz cube steaks (1 t salt, divided) (1. c milk, divided) (2 large eggs) (. c plus 2. T flour, divided) 3 c corn flakes, crushed (4 t canola oil) (2. T butter) 2. c unsalted chicken stock Sprinkle steaks with . t salt. Whisk together . c milk and eggs. Dredge 1 steak in . c flour. Dredge in milk mixture. Dredge in corn flakes. Repeat with other steaks. Heat half of oil in a large skillet over medium-high heat. Add half of steak to pan; cook 3 minutes per side or until crust is browned and steak is done. Repeat. Keep steaks warm. Melt butter in a medium saucepan over medium-high …

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Red Velvet Cake

Red Velvet is my kids cake of choice. I make it for just about every birthday and since Christmas is Jesus birthday, Red Velvet is our Christmas Eve tradition, too. So here it is and it is easy… Just throw it all in the mixer, bake and frost. I made this recipe into four layers because one layer usually gets eaten before I get the cake frosted! 4-Layer Red Velvet Cake Preheat oven to 350 degrees. Ingredients for Cake: 2 ¼ cups Buttermilk 3 cups Oil 2 tsp Vanilla ¼ cup Red Food Coloring 2 tsp Vinegar 4 Large Eggs 5 cups Flour 2 tsp Baking Soda 3 tsp Cocoa Powder 1 tsp Salt 3 cups Sugar Ingredients for Frosting: 2 sticks of Butter at room temperature 24 oz Cream Cheese, softened 3 cups Confectioners’ Sugar 2 cups Pecans, chopped Directions for Cake: Combine and mix first six wet ingredients. Slowly incorporate remaining dry ingredients, mixing until well blended. Spray four 9-inch pans with non-stick cooking spray. Bake for 20 minutes at 350°F. Allow cakes to cool completely before removing from pans. Directions for Frosting: Using a hand mixer, cream together butter, cream cheese, and sugar until smooth and …

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From iMOM to dotMOM

In just 48 hours this iMOM will be boarding a non-stop to dotMOM. I am excited, relieved and expectant. I’m excited because this year for the first time ever I will be leading two break out sessions – one on protecting your child in the world and another on preparing your child for the world. Both will be excerpts from a book I have coming out in April called The Passionate Mom. Yes, a book, it was a big stretch for me, but that is another blog! So, I am excited and nervous and excited and really wanting to do my best in the sessions – pray for me please! I am relieved because I know mom-infused renewal is on the way. Last year this conference really refreshed me and after a year and a half of the flood, moving twice, rapid growth at iMOM and writing a book on top of parenting, I am in desperate need and greatly relieved to get away to a place that will renew and refresh! I am expectant because I know I will learn, discover and be inspired to be a better mom in the days ahead. I have seen and know the …

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The iMOM Blog/Susan.Me Merger

Have you ever been in charge of something that evolved into something you never thought you were qualified for? iMOM (the program) is like that for me. I am the director but I often feel the child has outgrown the parent! The iMOM Blog was a lot of different writers but mostly me. But because I was writing for iMOM I didn’t always feel like I could write all of my thoughts. So, I am going to be a little more “me” with you in this blog. It is easier for me to be transparent when you know that “it’s just me”. I am not speaking as the Director of iMOM. I am speaking as a mom from my experience only.

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