Shoes are laced up...

Shoes are laced up,

the bags are packed.

Headbands, sports beans, 

body glide galore.

Ipod loaded with tunes,

to keep me on pace.

Spandex, Wright socks

and Bio-freeze.

Bodybugg, Pacing watch,

and a spi belt.

NEVER did I think I would

know what half these items were...

let alone WANT them!

For the past 3 years I have been

addicted to Running Marathons!

It all started with a need to lose

some weight. I started slow...

only able to walk a mile a day.

Then moved it to 3, 5, 8 miles a day.

And before I knew it I was jogging

those miles everyday.

I set a goal to walk a FULL Marathon 

(26.2 miles) I cant tell how accomplished

and proud I felt when I crossed that

finish line running, in 2009.

Ever since then I made a goal to 

myself to never give up! 

NOW don't get the wrong idea,

I am NOT a fast runner!

I like to tell others I am a

"slow but steady" runner.

For ME that is OK !

I do compete against my

own time, trying to improve

each race. Although to be honest

with you half the time I pay no

attention to the clock. 

I am just focused on finishing!

I cant say thank you enough to all

those who believe in me.

My husband & daughter

are my biggest supporters.

I LOOK forward to seeing them

at each race in the crowd cheering

me on. It is such a help to me.

Because when I hit Mile 18-20

when the "mental head games"

start, my saving grace is KNOWING

they will be there waiting for me.

Not to mention that for the past (3)

Summer's, they have allowed me to

schedule a Marathon during our

family vacation! (lol) I am 

soooo NOT kidding! 

(Including this coming race in

San Diego, CA.)

I am thrilled to say this next race

the San Diego Rock-N-Roll Marathon

will be my 12th completed Marathon!

I cant wait to add that medal to 

the collection I have!

ANYONE can DO ANYTHING

if they have the guts to start!

See you at the finish line,

Lark

Blessing's

I am stepping out of the kitchen today

to share a little bit of my 

personal life with y'all.

While Cooking/Baking is a 

large part of my life, it is

also just a "part".

I am also a Sister, Mother and Wife.

Each of those title's I hold dear.

So today I wanted to share a little

bit of my "Sister" role.

This will be a bit lengthy...bare with me.

I am the 5th child out of 7.

Yes, I did like growing up in a 

big family....most of the time (lol)

One of the BEST things in

MY life, is having my little Sister

Niki in my life. She is a TRUE ANGEL.

Niki has a very rare mental retardation~

Microsipholic.

In "lame man" terms her brain never grew.

However the size of her heart

is the largest I have ever seen.

The Sister's & Our Mom
Niki on the left.

Always wanting everyone to be happy.Niki is so easy to please. Growing up 

in a large family we would "draw" names

for Christmas. EVERYONE wanted

to draw Niki's Name. It didn't matter

to her if the gift you bought her was 

worth a penny or a hundred dollars.

She was happy with whatever she

received.

While we were growing up my Mom was a 

Tap Dance teacher....we ALL tapped! 

(yup even the 3 Boys)

Dancing is Niki's LOVE!

Her Memory is amazing! She can still

remember all the steps and music to

every dance she was ever taught.

She didn't have many friends in school,

because she was "different".

In fact there were many a times

I was called to the Principle's Office

because I "took care" of the kids who

would pick on her. I never understood

(and still don't) why others choose to 

pick on someone "different". It would break

my heart, to see her try to befriend kids

and have them laugh at her.

There were a FEW kids in her class that 

didn't "see" her as handicapped.

They are forever in my heart!

Juan, Melinda and Mirinda~ THANK YOU!!

Niki loves to get the whole family together,

for Holidays or any time for that matter.

You can always expect Niki to be sitting

on the couch looking out the window

waiting for each one of us to come home.

Funny thing is....once you are there,

she greets you with a hug and a smile.

Then quickly asks where "Tana" is?

(Or whom ever is still not accounted for)

It is a family thought, that when the time 

comes for each of us to leave this life,

Niki will be there in heaven 

waiting for each of us to come "home".

Making sure we all show!

And NO ONE wants to let Niki down,

so you can make sure we all are

doing our best to make sure to live

our lives with the utmost value's.

Niki and her Service Dog Sugar

Niki is one of my biggest fan's.

She asks me when my next marathon is

and how far I have to run.

Then says "oh..that's to far!"

Not before she tells me "YOU CAN DO IT!"

She is one of the most unselfish 

person's I have ever know.

Niki has been very sick for the

past 3 months. It is so hard to watch

her go through this. Yet she is doing

so with her strong faith in a Heavenly

Father that loves her. 

Niki has always told anyone who

asks her who her Best Friend is

"Jesus" is always her answer.

(even when I bribe her to say it's me..lol)

With all the craziness in the world

today, busy lives, trials we all face,

I wanted to share with you 

my Little Sister Niki's undying

LOVE OF LIFE.

She is the example of

Unconditional Love 

~I LOVE You Niki~

Lark's Creamy Blackberry Syrup

I Have been wanting to share this 

recipe with Y'all for a while now.

I am SURE it will be worth the wait! 

No matter how you choose to serve it,

on morning pancakes, 

over Ice Cream, or tossed with

fresh fruit for a salad.

You are going to want to share it 

with everyone...(or maybe not!)

CREAMY BLACKBERRY SYRUP

3 C. Fresh Blackberries

3 C. Sugar

4 TBSP. Lime juice

2 C. Cran-Grape Juice

1 C. Buttermilk

2 C. Heavy Cream

1 tsp. Almond Extract

1/4 tsp. Nutmeg

3/4 C. Light Corn Syrup

Start by placing the berries and sugar

in a large sauce pan. Let them sit for 30 minutes.

Stir in the Lime Juice and rest again 

for another 15 minutes.

Pour in the cran-grape juice, 

place on medium heat. Stirring constantly

until sugar is dissolved. 

Remove from heat.

Place in blender 2 cups at a

time, blend until smooth.

*Be careful not to close the lid of

the blender to tight. The steam with want 

somewhere to escape.

After all the mixture has been

blended, place back into the sauce pan.

Turn on med.-high heat. Whisk in

the buttermilk, cream, nutmeg

and almond extract.

Bring to a boil for 1 minute.

Turn off heat, stir in the corn syrup. 

At this point I like to strain out the seeds.

Let cool completely before

pouring into jars.

*Will keep in fridge for 4 weeks*

The Berry Best,

Lark

Cranberry Cheese Cake Bars

My love of baking is what pushes me

to make up my own recipes.

Not always are they 

tasty treats, mind you.

(I just don't talk about those..ha, ha.)

However every once in a while

I "hit the nail on the head"

THIS is one of those times!!

I have also made these bars using

Blueberries and Raspberries.

My favorite though is Cranberries.

Cranberry Cheese Cake Bars

CRUST:

3 C. Flour

1 C. Brown Sugar

1 1/2 tsp. Cinnamon

1 C. Butter~cold

CREAM CHEESE MIXTURE:

12oz. Cream Cheese

1/2 C. Sugar

2 Egglands Best Eggs

2 tsp. Lemon Juice

FRUIT FILLING:

1 (14oz.) Jelled Cranberry sauce

2 tsp. Almond Extract

3 tsp. Cornstarch

1 C. Fresh Cranberries

Preheat oven to 350

Blend together all the crust ingredients

with a pastry blender. Press half

mixture into a lightly greases

9x13 pan. Bake for 15 minutes.

While crust is baking beat together

the Cream Cheese mixture

until smooth. Using a plastic

bag toss the fresh berries 

with the cornstarch until coated.

 In a separate bowl whisk together

cranberry sauce and almond extract.

After crust is cooked spread 

cream cheese  mixture over top evenly.

Drop the whipped cranberry

sauce by the spoonful over

the cream cheese filling.

Finish off by sprinkling the

coated berries over top.

Bake for 40-45 minutes

until center is "set".

Cool completely on wire rack.

Cut into desired size and chill.

Sweet Success,

Lark 

Cannoli's w/ Sweet Cream Cheese Filling

I have always wanted to try my hand 

at making Homemade Cannoli's.

These are a very popular Italian

dessert "cookie".

Although some claim they

are a pastry....I am not sure just

who is right, all I DO know

is they are Flipping GOOD!

Don't let the lengthy post fool you,

they are very simple to make.

I am pretty sure once you actually make

them for yourself, you will be asking

why you thought they were so hard

in the first place! 

Homemade Cannoli Shells

4 C. All purpose Flour

1/2 C. Sugar

1 tsp. Cinnamon

1 tsp. Vanilla Powder or Extract

3/4 C. White Vinegar

1/4 C. Shortening or Lard

1 Whole Eggland's Best Egg

2 Egglands Best Egg YOLKS*

*reserve Whites to seal dough*

Oil for frying

Start by heating your oil to 350F

And grease your forms~ set aside.

In a bowl cut shortening into flour,

using a pastry blender. Then add in

sugar, cinnamon and vanilla and mix.

Make a "well" in the center of the mixture

pour in the vinegar, whole egg plus the 2 yolks.

Blend together. Dough will be a little dry.

Knead together with your hands to soften.

Divide dough into thirds, making sure to wrap

each portion in plastic wrap to keep

from drying out.

Roll out one section at a time into a "rope".

Pinch off small almond size pieces.

Roll out on a lightly floured surface into

the desired size ovals.

Wrap each piece around greased

form. You can use the reserved egg

white to seal the dough together.

**make sure you do NOT let the egg white 

touch the form. It will seal the dough to the form,

and you would have to break it to remove it from the form.

Place 3-4 shells/forms into the heated oil

at a time. When the dough turns a golden

brown they are done, it does not take long.

You need to also turn them while they

fry so they will brown evenly.

Then remove shells and place on 

paper towels to drain.

Let them cool enough for you to lightly

twist them off the form. If the inside of

the shell is "white" it means the outside

cooked to fast, lower the temp. on the oil.

Repeat until you have all the dough

formed into shells.

Once the shells are completely cooled

you can fill them or freeze until

you are ready to use.

(I froze them for up to 3 weeks and they were fabulous)

Now we are ready to Fill:

Sweet Cream Cheese Filling

1 (8 oz.) Cream Cheese~softened

1 (14 oz.) Sweetened Condensed Milk

2 TBSP. Lemon Juice

1 (3.4oz.) Instant Vanilla or Chocolate Pudding

1 (8oz.) Whipped Topping~thawed

*Mini Chocolate Chips, Course Sanding Sugar,

Pistachio's ~Optional

Blend together and chill

well before piping into shell's.

Finish each shell off by "dipping"

each end into desired toppings.

Time to celebrate!,

Lark

Tater Tot Casserole

I was raised on Casseroles.

This is one that was often present

on our family dinner table

while growing up!

*Although my Mom substitute'd the 

hamburger with canned tuna fish.

I am NOT much of a Seafood fan,

so my family has never had it

with Tuna. (lol) 

You choose how to make it and 

let me know what you think is better.

Tater Tot Casserole

1 bag of Frozen Tater Tot's

2 (10.5oz.) Cream of Mushroom Soup

1 lb. Lean Ground Beef

1/2 tsp. Garlic Powder

1/2 tsp. Pepper

1/2 tsp. Cumin

1 Med. White Onion~chopped

1 1/2 C. Milk

2 C. Shredded Cheddar Cheese

Preheat oven to 350

Cook meat with the seasoning in a skillet

until all meat is no longer pink.

Lightly spray a 9x13 pan with 

cooking spray. Place all of the

tater tot's in the bottom pan.

Spoon the seasoned cooked meat

over top of tot's. Sprinkle chopped

onion over the meat.

Combine the soup with milk until

blended. Pour over the ingredients

in the pan. Finish by topping

with the shredded cheese.

Bake uncovered for 20-30 minutes.

Family Pleasing,

Lark

Lemon Blueberry Loaf

I was in the mood for a slightly

sweet and tangy treat, the 

other day. So I thought well heck 

I havent made a quick bread for awhile.

Looked in the cupboards to see

what I could come up with.

Well Y'all I have to say I

 "hit the nail on the head"!

It looks like a bread, yet light

like a cake. (Not overly sweet either)

This would be great to serve for

an after school treat for the kids.

Or along side a cup of tea.

Lemon Blueberry Loaf

*makes (4) mini loaves*

1 White Boxed Cake Mix

1 (3.4 oz.) Instant Lemon Pudding 

4 Eggs

1/2 C. Oil

3/4 C. Water

1/4 C. Lemon Juice

2 C. Frozen Blueberries~Chopped

1 tsp. Lemon Zest

Glaze

2 C. Powdered Sugar

1/4 C. Lemon Juice

Preheat oven to 350

Start by tossing blueberries in dry cake mix.

Separate berries and set aside for now.

Mix together all other ingredients

until smooth. Fold in the blueberries.

Pour batter evenly into 4 mini loaf pans 

that have been lightly greased.

Bake for 40 minutes.

Cool in foil pans for 15 minutes.

While loaves are cooling whisk together

powdered sugar, lemon juice for the glaze.

Remove from pans, place onto a wire

rack and drizzle glaze onto on all side's

of each loaf with a pastry brush. 

Homemade Old Fashion Cake Donuts

My oh My.....

I have a HUGE "down fall" 

for DONUTS!!

Now I usually go for the yeast donuts,

however I get a craving for those

Old Fashion Donuts that Hostess makes.

Of course that meant I HAD to 

figure out how to make them myself! (lol)

Guess what?..I DID IT!

Homemade Old Fashioned Cake Donuts

4 C. Cake Flour

3/4 C. All Purpose Flour

3 tsp. Baking Powder

2 tsp. Salt

1 1/2 tsp. Nutmeg

1 1/2 C. Sugar

5 TBSP Lard or Plain Shortening

4 Eggland's Best Egg Yolks

1 1/2 C Sour Cream

1 tsp. Almond Extract

Oil ~ for frying

GLAZE

3 C. Powdered Sugar

4-6 TBSP. Milk

*1 tsp. Vanilla or Maple flavoring~ optional

Sift together the flour's, baking powder,

 salt, and nutmeg set aside.

In a mixing bowl beat together the

lard, sugar. Add in Egg yolks one

at a time beating together in between each.

Fold in sour cream.

Mix half the dry ingredients in

to the wet, mix well.

Add  remaining dry ingredients

in to the wet, blend well.

Knead dough on a floured

surface, roll out and cut into 

donuts. Fry in hot oil.

~* these type of donuts DO NOT

need to be turned over. They are very "soft"

and will break apart. Donuts are done when

they turn a golden brown and the 

top's "crack". Remove each donut

with a slotted spoon, let drain

on paper towel's.

Glaze and "drip dry" on a

cooling rack.

Homemade is better!,

Lark

Potato Chip Casserole

This is a family pleasing casserole

you can fix quick!  Plus use up any 

left over meat you might have on hand.

I've made this using ham,

chicken as well as turkey.

I cant decide which is my favorite.

Potato Chip Casserole

2 C. Cooked Meat~ Chicken, ham....

3/4 C. White Onion ~Chopped

1 (10.5oz.) Can of Cream of Mushroom Soup

3/4 C. Milk

1 C. Cheddar Cheese~ shredded

1 C. Mozzarella Cheese~ shredded

2 C. Crushed Potato Chips*

* you can also use crushed crackers*

Preheat oven to 350 degrees

In a 9x13 pan spread half the
 onion and meat on the bottom.

Mix together the soup and milk.

Pour half of the soup mixture

over that, then top with 

one cup shredded cheese

along with 1 cup crushed chips.

Repeat using all the remaining

ingredients. Bake for 25-30 minutes.

Left overs can be good!

Lark

Fresh Homemade Salsa

I LOVE Fresh Salsa!

Nothing better than making it yourself.

AND SO,SO EASY too!

What makes this Salsa amazing

is the use of Fresh Home Grown

Garden Tomato's!

However in the "off" season, you can use 

the tomato's in the store...that way you will be 

THRILLED to start your garden come Spring.

Fresh Homemade Salsa

6 Fresh Tomato's~ chopped

2 Cloves of Garlic

1/2 C. Chopped Cilantro

1 Lg. Jalapeno~diced

1 Med. White Onion~diced 

1(4oz.) Diced Green Chili's

1/2 tsp. Garlic salt

1/2 tsp. Pepper

3-4 TBSP. Lemon Juice

Place all ingredients into a 

food processor, pulse to your

desired consistency.

*I like to add one more fresh chopped

tomato to the salsa just before serving*

Make some tonight!

Lark

Picco Potato's

This is MY way of spicing up

mashed potato's!

I love me some mashed potato's

and I love Mexican food.

So....I thought WHY NOT?

And YUP, I went there!

So glad I did!

Give it a try on your own taste buds~

you wont be sorry!

PICCO POTATO'S

6 Baker Potato's~ Peeled, diced

3 Ripe Roma tomatoes~diced

1 Small Jalapeno~diced

1/4 C. White Onion~diced

2 TBSP. Fresh Cilantro~chopped

Juice of 1 Lime

Dash of Garlic Salt

1 Clove Garlic~diced

1/2 C. Heavy Cream

6 TBSP. Margarine

Boil potato's until tender, drain and place into a mixing bowl.

Add in cream, margarine, salt & pepper. Beat until smooth. If it is to thick

add a little bit of milk. Set aside.

Place tomato, jalapeno,onion,cilantro,lime juice, garlic

and garlic salt into a food processor. Pulse a few time.

DO NOT puree. Fold this into the potato's.

Serve with Steak. 

Spice up your Meal,

Lark

Taco Won Ton's

I have been making these for over

14 years.I came up with this

recipe as a new bride. My husband

was thrilled to learn I liked

to cook and come up with

my own recipes.

Taco Won Ton's

1 Pkg. Egg roll Wrappers

1 lb. Lean Ground Beef

1/2 tsp. Cumin

1/4 tsp. Onion Salt

1/4 tsp. Garlic powder

1/2 tsp. Chili Powder

1/2 tsp. Black Pepper

2 C.Shredded Cheddar Cheese

8 oz. Sour Cream

1 C. Chunky Salsa

Oil for frying

In large skillet place ground beef with all

the seasonings, cook until no longer pink.

Take 1 egg roll wrapper place a spoonful of meat

into the center, top off with cheese. Fold in 

corners of wrapper sealing with water on the edges.

Deep Fry in hot oil. Drain on paper towels.

While won tons are draining mix together the

sour cream and salsa.

Serve won tons hot and with a side of the creamy salsa.

Impress your family,

Lark

Pink Lemonade Pop Rock Cupcakes

 

Pink Lemonade Pop Rock Cupcakes

Cake

1(15.25oz) Cherry Chip Cake Mix

2 Egg's

1 Egg Yolk

1/4 C. Lemon juice

1/4 C. Oil

3/4 C. Water

2pk. Lemon Flavored Pop Rock Candies~crushed

(2) Individual servings Crystal Light Drink Mix*
*(Lemonade flavor, these are the less than an ounce
packets you would add to a 16.oz water bottle)

Frosting

2(8oz.) Cream Cheese~softened

1/2 C.Lemon Juice

6 C. Powdered Sugar

red food coloring

Preheat oven to 350

In a mixing bowl beat together cake mix, eggs, yolk,

lemon juice, oil and water. Beat until smooth.

Fold in the drink mix and crushed pop rock candies.

Scoop into lightly greased cupcake liners 3/4 way full.

Bake for 23-25 minutes.

*while baking make  your frosting*

Beat the Cream cheese until smooth.

add in the lemon juice and half powdered sugar.

Beat again until smooth. Add in remaining 

powdered sugar as well as food coloring,

beat until smooth and thick.If you want a thicker frosting

add in additional powder sugar.