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The Art of Living {online course}

September 9, 2017 by Debi Chapman


You know when you want to do something scary and it seems easier if a friend joins you? I’ve considered hosting an online course for some time and now and Kaye Haun has agreed to join me!!

The Art of Living

We’ve worked together to come up with our favorite topics and present them in a 6-week format. Online classes are so much fun! I’ve taken several and absolutely love the idea. Plus, the class will stay open for 6 months so you can review content and watch on your own terms.

We’ll have a Facebook Group for you too, where we’ll meet up to share ideas. Kaye and I will do a Facebook Live meet-up weekly in addition to our weekly video, which is delivered to your inbox.

Here are some of the topics we’ll cover in The Art of Living.

  1. Know your Season – Strategic Living
  2. New Mercies and Soft Beginnings  – Daily Rituals
  3. Know your Limits – Personality Discovery
  4. Keep Track of it All- Putting Pen to Paper
  5. Let it Go – Declutter your Life
  6. Generous Living – Hospitality

Join us! We’re so excited about this class and would love for you to be a part.

 

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Filed Under: Faith, Family, Fellowship, Homelife

Refrigerator Lasagna – a family favorite

September 6, 2014 by Debi Chapman

beef lasagna ingredients

Refrigerator Lasagna

  • 1 lb of Ground Beef
  • 28 oz Marinara Sauce (2 medium jars)
  • 1 (15 oz) Ricotta Cheese (whole milk)
  • 1 (15 oz) Cottage Cheese (whole milk)
  • 1 cup Parmesan Cheese
  • Salt & Pepper (to taste)
  • Garlic – fresh pressed (for garlic lovers, like us, you can’t have too much)
  • 2 eggs beaten
  • 4 1/2 cups shredded Mozzarella Cheese (whole milk)
  • 1 (16 oz) box Lasagna Noodles (DeBoles Artichoke Noodles are my favorite) *Whole Foods

Brown the beef and garlic – drain. Add marina sauce to cooked beef. Mix ricotta and cottage cheese with eggs in a separate bowl.

Place 2 Tbs of sauce in the bottom of a baking dish. Layer with uncooked lasagna noodles.

  • Layer ricotta/cottage cheese and mozzarella cheese.
  • Layer meat sauce.
  • Layer uncooked lasagna noodles.

Continue layering until dish is full. Top with sauce. Cover and refrigerate overnight.

Bake at 350 degrees for 45 minutes – covered. Uncover and bake for 15 minutes – topped with parmesan cheese.

Let lasagna stand for 15 minutes before serving. Serves 9 (or 6 hungry guys) We triple and even quadruple this recipe for our family.

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Filed Under: Food, Recipes

Venison Chili

October 20, 2013 by Debi Chapman

31 Days of Lovely ~ Day 20

Now that the weather has cooled off – we’re fixin’ our favorite chili recipe!

{IF your freezer is loaded with venison and/or beef, like mine – try our time-tested recipe}

Venison Chili

  • 4 lbs ground meat {venison}
  • 2 (15 oz) cans whole tomatoes {organic is most flavorful}
  • 4 (15 oz) cans pinto beans {Bush is our favorite}
  • 2 red onions
  • 2 packets Williams’ Chili Seasoning {False Alarm or 2-Alarm}
  • 2 cups purified water

Recipe yields 16 cups

Brown meat until almost done, chop fine consistency. Mix chopped onions, tomatoes and seasoning with water in blender and purify. Cook in crock pot for 8 hours on low or 4 hours on high. Make with or without beans.

Pour over baked potatoes ~ Serve on rice with a side salad ~  Make your own Frito Pie ~ Fill burritos with chili, Frito’s and cheese – {like a Sonic Chili/Cheese Wrap}

Or just pour a big bowl, smother with cheese, and devour somewhere near a fire!

~ Lovely

31 Days Of Lovely Sidebar

 

Filed Under: Recipes Tagged With: chili, deer, fireplace, food

Gone-All-Day-Stew {31 Days of Lovely}

October 17, 2013 by Debi Chapman

~ Day 17 ~

Make this stew in your PJ’s and come home to a quality dinner everyone will love! This meal has welcomed us home from busy days and saved me from not having time to make dinner. Especially this time of year – it’s a natural fit for cozy days. My good friend, Kaye Haun at House on Oak Street gave me this favored recipe. May you enjoy it as much as we have through the years. {Tip – We triple the recipe for our family!!}

 

Gone-All-Day-Stew

1 can {10 3/4 oz} tomato soup – undiluted

1 cup water {or red wine}

1/4 cup flour {all-purpose}

2 pounds beef chuck, fat trimmed {cut in 1″-2″ cubes}

3 medium carrots {cut in 1″ diagonal squares/organic are more tasty}

6 white boiling onions or yellow onions {quartered}

4 medium potatoes {cut in 1 1/2″ chunks}

1/2 cup celery {cut in 1″ chunks/organic are more flavorful}

12 whole, fresh mushrooms

2 beef bouillon cubes

1 Tbs. Italian herb seasoning

1 bay leaf

3 grinds fresh pepper

Mix together soup, water/wine and flour until smooth; combing with remaining ingredients in covered roasting pan. Bake at 275 degrees for 4-5 hours. When ready to serve, adjust seasoning, as desired. Serve over noodles or with bread. Yield: 8 servings

~ Lovely ~

31 Days Of Lovely Sidebar

Filed Under: 31 Days Of Lovely, Recipes

Carrot Muffins {31 Days of Lovely}

October 4, 2013 by Debi Chapman

Delicious carrot cake cupcake with cream cheese frosting and nut

~ Day 4 ~

Autumn inspires me to cook – or maybe I’m more inspired to EAT and cooking is the means to that end. When we think of the Fall season –  we remember our favorite foods. These carrot cake muffins have a history. I discovered this recipe in a natural cookbook years ago. This recipe differs from typical carrot cakes, because it’s moist and without the texture traditional carrot cake has, which I don’t care for. And they’re so easy to make!  My old cookbook is falling apart – that’s one reason I like to post our favorite recipes on this blog – so we can retrieve them easily and share! Search ‘recipes’ in the sidebar to find mainstay meals ideas that have carried us through the years. We triple this one to feed our family and never have a leftover muffins to spare.

Carrot Cake Muffins

  • 2 1/2 cups sliced, raw carrots {organic are most tasty}
  • Water
  • 2 cups brown sugar
  • 4 eggs
  • 1 cup oil
  • 1/2 teaspoon salt
  • 3 teaspoons cinnamon
  • 2 teaspoons baking soda
  • 2 cups whole wheat flour

*cooked pumpkin or squash may be substituted for carrots – I haven’t tried this – but it sounds delicious!

Cook the carrots until tender in a small amount of water in medium saucepan. Drain water, allow to cool. Puree carrots in blender. Beat together brown sugar and eggs. Add oil and cooked carrots. Blend well. Stir in salt, cinnamon, baking soda, and flour. Beat 2 minutes. Pour into greased and floured muffin tins. Bake at 350 degrees for 25-30 minutes. Check for doneness with toothpick – if it comes out clean, they’re done!

The best part is this honey-cream cheese frosting – addictive!!

Honey-Cream Cheese Frosting

  • 1/2 cup butter or margarine softened {we use butter}
  • 8 ounces cream cheese, softened
  • 1/2 cut honey
  • 2 teaspoons natural vanilla

Blend together butter and cream cheese. Add honey and vanilla, beat until smooth. Spread frosting on cook muffins, sprinkle with chopped nuts.

These muffins come out bakery quality – trust me!

If I find a recipe that fits our need – I stick with it. So this carrot cake/muffin mix has graced birthday parties around here for years, actually decades! My mother-in-law makes it as cake for my birthday. Her version rivals Central Market cakes any day. That’s why we call her ‘the cake lady’. 

The smell of carrot cake muffins cooking brings back a lifetime of memories for our kids. I love what food does for the soul. I’m amazed at how simple living bonds a family together. We’ll be bonding over some hot muffins this afternoon – topped with this crazy/delicious frosting. Lovely!

 

Filed Under: 31 Days Of Lovely, Recipes

No-Bake Cookies

December 15, 2012 by Debi Chapman

These cookies are sitting on our kitchen counter – as I write.Victoria made our first batch of the season today. Our family doesn’t have a holiday gathering without them. It’s tradition!

My Grandmother Best {Ma-Maw} always had hot batch of these ‘No-Bake- Cookies’ waiting in her cookie jar when we arrived for the holidays. My big, extended family has passed this recipe on to 3 generations now.

I’m passing this prized recipe off to you with a warning – you can hardly eat just one. I hope you enjoy them as much as we do.

‘Ma-Maw’s’ No-Bake Cookies

  • 2 cups sugar
  • 1/2 cup cocoa
  • 1 stick margarine (I’m not a margarine fan but it works best here)
  • 1/2 cup evaporated milk (or cream)
  • 2 1/2 cups ‘quick’ oats
  • 1/2 cup peanut butter (creamy)
  • 1 tsp real vanilla
      1. Mix peanut butter and oatmeal in large bowl.
      2. Combine margarine, milk, cocoa, sugar and vanilla in medium pan. Boil for 3 minutes (exact!) over medium heat, stirring constantly. {until mixture makes a ball when dropped into water}
      3. As soon as cocoa mixture is complete – pour over oatmeal mixture and mix. (quickly!)
      4. Spoon out onto wax paper – (while hot)
      5. Makes approximately 20 cookies {pictured are 1 batch}

 

Filed Under: Holidays, Recipes

Home

October 20, 2012 by Debi Chapman

It was a fall evening – I remember it well. Dinner was thrown together, evening chore lists pointed out, bedtime rituals reminded – kisses to all and we were out the door. Tim and I had been invited to a dinner – for adults only. Normally, I would relish such an opportunity – but this time was different. We’d recently lost a child at 20 weeks into my pregnancy – a little boy – we named him Nathan. This had not been our first brush with loss. I was still in healing mode in need of nurturing myself, but duty called and I felt required to answer.

The dinner? Ministers and wives catered dinner with old friends and new – to talk about the future and enjoy a working mealtime together. The evening felt surreal. I was there in body – but kept wondering why I had not stayed home. Why did I feel compelled to attend?

Soon table talk turned to an ‘icebreaker’ topic as the host posed the question:

“If you could go anywhere in the world, where would you go?” 

I listened to stories of world adventures and dreams of faraway lands as person after person shared their mission stories. The uttermost parts of the earth had been touched by this selfless crowd.

What about me?

The question waffled its way through the circle – weaving the group together in purpose and desire.

What would I say? I’d been to Canada once for a meeting and walked across the border of Mexico for a quick visit. I felt ill-equipped to enter this conversation with such a well-traveled crowd. I had no desire to travel. My world was small. And our home, full of little people who needed me –  just one suburb away.

When the ‘hot potato’ of a question was tossed to me, I gave a non-answer – something bland and general because I couldn’t respectfully say what came to mind.

Discretely, I whispered to my husband and he swallowed his chuckle with a wink.

 If I could go anywhere in the world – where would I want to go?

HOME

Matthew 28:18-20  Jesus, undeterred, went right ahead and gave his charge: “God authorized and commanded me to commission you: Go out and train everyone you meet, far and near, in this way of life, marking them by baptism in the threefold name: Father, Son, and Holy Spirit. Then instruct them in the practice of all I have commanded you. I’ll be with you as you do this, day after day after day, right up to the end of the age.” The Message Bible

Filed Under: Homelife Tagged With: disciples, home

Eat Your Greens

July 28, 2011 by Debi Chapman

 

Eating Greens
Bambi at MOVIECLIPS.com

As much as I love Thumper! I’ve gotta agree with his Father. Greens are a neglected gold-mine of nutrition. Physically, mentally, emotionally … it’s amazing what ‘live’ food does to nourish the body. This is a simple and effective way take care of momma.

To inspire you – here are some benefits of eating greens – just a few!

  • Greens are loaded with powerful antioxidants which support our immune system.
  • Dark greens have Omega 3 Essential Fatty Acids which aide in brain function. {Have I convinced you yet?}
  • Greens have little to no carbohydrates {bonus!}
  • Chlorophyll {remember that from science?} detoxifies our blood! BTW – disease cannot live in a clean blood system.
  • Greens balance the body’s PH – taking your body from acidic to alkaline. Basically, saving your life!

For some of us, greens are an ‘aquired taste’. For others – eating greens are a ‘come to momma’ experience. I find myself somewhere in the middle. I love raw greens, but gravitate to processed foods without realizing my ways. For the sake of variety we saute, bake, grill or whatever is needed to keep the greens coming.

The boys and I made vegetable lasagna for Victoria’s 18th birthday dinner. Here’s my old recipe I got from a favorite cookbook, Eating to the Glory of God, by Sharon Bauer. I’ve made this recipe, off and on, for 20+ years and we enjoy it every time. Plus, it’s easy! Maybe recipes like this will help the greens go down a bit easier.

 

Vegetarian Lasagna

 

3 Tbs Olive Oil

1 Garlic Clove – minced

1 Onion – lg

2 Zucchini – med – thinly sliced

1 Green Pepper – med – sliced

1 Cup Mushrooms – sliced

  • In skillet, saute’ garlic and onions in oil. Add zucchini and green pepper. Cook on low heat until tender. Add mushrooms, set aside.

1 (32 oz) jar favorite spaghetti sauce

2 eggs – slightly beaten

1 (16 oz) container cottage cheese

  • Stir spaghetti sauce in with vegetables. Simmer for 5 minutes.
  • Mix eggs & cottage cheese  in bowl – set aside.

4 Cups Fresh Spinach – washed, stems removed

1 (8 oz) box artichoke lasagna noodles (DeBoles is our favorite!)

1 Cup Mozzarella Cheese – freshly grated

Layer lasagna and refrigerate overnight. Serve the next day.

In 13×9 baking dish, layer ingredients:

  1. Put 2 Tbs of spaghetti sauce in bottom of dish.
  2. Lasagna noodles (uncooked)
  3. Cottage Cheese mixture
  4. Spinach
  5. Vegetables sauce mixture
  6. Mozzarella Cheese

Repeat layers in same order. Top with sauce. Bake at 350 for 45 minutes.  Sprinkle with cheese when fresh out of the oven. Let stand 15 minutes before cutting.

In our house – this recipe serves about 4 teenage boys. You think I’m kidding? I double or triple the recipe for family gatherings and serve with Caesar salad, garlic bread and spaghetti on the side. {for the meat lovers} I have made it alongside traditional lasagna – for variety. And like any good lasagna – it tastes even better the next day!

If you have a favorite veggie idea – please leave a comment. We would LOVE to hear!!

 

 

 

 

Filed Under: Personal Care, Recipes, Taking Care of Momma, Womanhood Tagged With: greens, Thumper

Texas Caesar Salad

May 16, 2011 by Debi Chapman

We had friends over for a meal yesterday and I knew exactly what I wanted to make. The way I look at it, the meal needs to fit the atmosphere – right? With this refreshing spring weather, green trees returning to life, skies of blue and the absence of pesky summer bugs – Texas Caesar Salad is a perfect fit! This meal is a longtime family favorite. The  recipe came from my friend Ginny, was adopted by my other friend Kaye and eventually published in our church cookbook – the rest is history. It’s called Texas Caesar Salad – because it has the qualities of a Caesar with the punch of Tex/Mex. The green dressing is one of the best I’ve ever known! We can never make enough to have leftovers. And like any good recipe – it’s enjoyed by guys and gals, old and young alike!

Tip: You can print this right off the blog, save it on de.licio.us – or come back here for it anytime – this recipe is guaranteed to please a crowd – or a just a few! Also, I think it tastes best when eaten – outside on pretty days just like this. Let me know if you try it – I’d love to hear what you think.

Dressing:

3 cloves garlic                                     2 green onions

2 anchovies (optional)                    2 fresh jalapenos (seeded)

1 cup olive oil                                     1/2 cup red wine vinegar

1/2 cup Romano cheese                  1 egg yolk

1/2 tsp black pepper                         1 tsp lemon juice

1 bunch cilantro

Process dressing in blender or food processor {warning to germaphobes, this is finger lickin’ good!}

Salad:

3 heads romaine lettuce             3 bell peppers (orange, yellow & red)

3 ears of corn                                1/2 cup tomotoes

1/4 cup Romano cheese             Grilled chicken, sliced

Chop lettuce, cut peppers in cubes or strips, combine and toss well. Top individual servings with croutons and dressing.

Croutons:

1 loaf of bread cut into 1/2 inch cubes        2/3 pound of butter (melted)

2 tsps chili powder                                           1 tsp cayenne pepper

2/3 tsp cumin                                                     1/4 tsp salt

Add spices to melted butter. Toss bread cubes in and mix. Once saturated, place on a cookie sheet and bake at 350 degrees. Croutons are worth the effort! {also good with garlic added}

 

Filed Under: Recipes

Preparing to Homeschool?

April 14, 2011 by Debi Chapman

Preparing to homeschool?

Do you wonder how you will transition your home into a school?

Follow me to Heather’s blog – Mommypotamus where I’m a guest writer on this subject.

Filed Under: Early Childhood, Education, Homelife

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