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Karen’s Story
Apr 15

Mundane or Magical?

mundane.magical I’m over at For The Family with a post on finding your parenting perspective.

Click here to read Mundane or Magical?

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Apr 11

Make-Ahead Easter Eats

Congrats to the two winners of my book A Life That Says Welcome and a Target gift card. They are: Kim Beechem and Grace (comment left on April 3 at 10:37 am) Please email my intern at haley@karenehman.com and tell her what you won and give her your mailing address.


Even though Easter is a few weeks away yet, here are some make-ahead foods you can get ready before hand to be ahead of the game.

Mortadella with Bread on Chopping board

Grandma Shug’s Mustard Sauce

My mother-in-law’s famous sauce. It can be made ahead and kept in the fridge for up to a week or frozen for up to six weeks. This disappears fast! Great with ham, turkey or later for chicken nuggets.

In a saucepan combine:

1 cup sugar

1 cup yellow regular mustard

1 can tomato soup (Yes! Tomato soup. But you can’t taste it.)

3/4 cup vinegar

1 cup butter

4 eggs, well beaten

Cook over medium heat until it thickens, stirring constantly with a wire whisk. Cool and store in fridge. Triple yum!

Homemade crescent rolls

Never-Fail Crescent Rolls

My friend Julie makes these awesome homemade crescent rolls. They are so easy and delicious! These also bake and freeze well so that you can make them ahead.

1 package yeast

1 1/2 cups warm water

3 1/4 cups flour

1/2 teaspoon salt

1 9-ounce (Jiffy) cake mix, either yellow or white

melted butter

Dissolve yeast in warm water. Mix in all ingredients except butter. Do NOT knead. Put in greased large bowl and let it rise until doubled or about 1 hour.

Punch down, divide into two, and roll out into two 12-inch circles. Divide into 12 triangles each and roll into crescent rolls. Put each dozen on greased cookie sheets and let rise about 25 minutes.

Bake at 350 degrees for 12–15 minutes or until browned. Remove from oven and brush with melted butter.  Makes 24 rolls.

Cornbread Pudding

I also got this recipe from my friend Julie. You may assemble it the day before and keep it in the fridge, covered, until ready to bake. I always double the recipe, place it in a 9 x 13 inch pan and extend the baking time 10-15 more minutes until done. My whole family {and even my picky father} LOVE this. We make it every Easter and Thanksgiving.

1 can creamed corn

1 can whole corn (drained)

8 ounces sour cream

1/3 cup sugar

1/2 cup vegetable oil

2 eggs, lightly beaten

8 1/2 ounce box Jiffy corn muffin mix

Mix all together and pour into a 2 1/2 quart baking dish. Bake at 350 for 45 minutes to 1 hour. Serves 4–6.

Happy Make-ahead Easter!

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Apr 9

Princess Lacey Now Dances with Jesus

Please pray for the family of the adorable 8-year-old  cancer patient from my hometown whose unlikely friendship with MSU basketball player Adreian Payne made the national news during March Madness. {I told her story recently in this post} Lacey, who loved dancing, now dances with … [Continue reading...]

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Apr 3

Where are you?

I'm curious. Where do you spend your time online? Do you have a Facebook page? Twitter account? Do you snap pictures and post them to Instagram? Do you like to spend time pinning on Pinterest? While social media for sure can be a black hole causing us to waste time and neglect real life, it can … [Continue reading...]

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Apr 1

Hang on a Second. I Gotta Die.

I'm over at Time Warp Wife with a post on marriage today. Click here to join us. … [Continue reading...]

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