Responsible Child

So, this morning I was thinking about Kaiden and the type of man I want him to be when he grows up. The word responsible rang through my head so I decided to look the word up in the dictionary and this is what it means.

responsible [ri-spon-suh-buhl] –adjective 

1) answerable or accountable, as for something within one'spower, control, or management (often fol. by to  or for ): Heis responsible to the president for his decisions. 

2) involving  accountability or responsibility: a responsible position. 

3) chargeable with being the author, cause, or occasion of something (usually fol. by for ): Termites were responsiblefor the damage.

4) having  a capacity for moral decisions and there fore accountable;  capable of rational thought or action: Thedefendant is not responsible for his actions. 

5) able to discharge obligations or pay debts.

6) reliable or dependable, as in meeting debts, conductingbusiness dealings, etc.

7) (of a government, member of a government, governmentagency, or the like) answerable to or serving at the discretion of an elected legislature or the electorate. 

Wow, being responsible is a tall order but really it does cover the overall requirements of God and society. Except for loving his neighbor as himself, yet then again that would be the responsible thing to do.

So, the question is how do I teach him to be responsible? One thing I do have for his benefit is a husband that is that man I want him to be.  I can also teach him these principles by give him the opportunity to set up and be responsible. At 2 and a half there isn’t a ton that he can do, but there is still a lot he can.

I created a responsibility chart for him, which he can be awarded with stamps or stickers. At some point we’ll teach him to have financial responsibility with an allowance, which he will be required to tithe, save and invest. As for now he just gets awarded with the stamps and stickers. It’s very rewarding for him and he is starting to understand that making big messes isn’t so fun when he is responsible for cleaning them up.

responsibility    [ri-spon-suh-bil-i-tee] –noun, plural -ties.

1) the state or fact of being responsible.

2) an instance of being responsible: The responsibility for this mess is yours!

3) a particular burden of obligation upon one who is responsible:the responsibilities of authority.

4) a person or thing for which one is responsible: A child is a responsibility to its parent.

	M	Tu	W	Th	F	Sa	Su
Make Your Bed
Help Daddy
Help Mommy
Go On the Potty
Eat Food
Put Clothes Away
Brush Teeth
Pick up toys

Stuffed baby portabella mushrooms

1 package of baby portabella mushrooms

4 red potatoes (or small potatoes of any kind)

1 medium onion chopped

1 clove of garlic minced

1 tablespoon olive oil

1 tablespoon butter

¼ cup of milk

1 cup of mozzarella cheese

3 ounces of plain organic Greek yogurt  

½ tablespoon black pepper

½ tablespoon garlic salt

Peel the sink on the potatoes boil until tender. In a small pan sauté the onions and garlic in the EVOO and butter until browned. Mash the potatoes, onions and garlic together with milk, yogurt, pepper, & garlic salt. Take the stems out of the mushrooms turn upside down and stuff with the mozzarella cheese.  I used my pampered chef cake decorator to pipe the potato mix on top of the cheese in the mushroom, because it makes it pretty, but you can just spoon it on. Put mushrooms into a greased baking pan and place in the oven for about 15 minutes or until golden brown on top at 400 degrees. 

Oils 101

If you walk down the aisle at the market you might just grab for the normal vegetable oil or even olive oil, but there are so many different oils to choice from hope this helps you be a smarter shopper and cook. All fat and calories are based on 1 Tablespoon. Yes, I did pull out all the oils from my cabinet to share this information.

Vegetable Oil

Vegetable Oil is probably the most commonly used of all the oils. It can be found frequently for use in recipes and can also be used for frying. Vegetable oil is actually a blend of several oils, such as corn, soybean, palm and sunflower. This is my go to for baking. 

123 Calories

2 grams saturated fat

Canola Oil

Canola oil has been said to be one of the healthiest of the cooking oils because of its low saturated fat content and high mono unsaturated fat. It is commonly used in frying, but only with medium frying temperatures, about 450 degrees F. I actually use this oil the least.  

120 calories

1 gram of saturated fat

Olive Oil

There are different varieties of olive oil: extra virgin, virgin, extra light, and refined. Extra virgin olive oil is the most common of those used. There are many uses for all varieties, such as stir-frying, cooking, sautéing and as an ingredient in recipes. Olive Oil is also frequently used in salad oils. It is the healthiest of all the oils as it is high in mono unsaturated fat which has been shown to help reduce the risk of heart disease. Many people use it daily in their meals, drizzling it over a wide variety of foods. Standard choice for salad dressings, this is my favorite. The average cost is about $10.00 per liter. I use this oil the most!

120 Calories

2 grams of saturated fat

Sesame Oil

It’s a darker brown color, but is so yummy when making Asian inspired food. Be careful not to use too much though because it’s a very flavorful oil. Use it in my Asian salad dressing and when I make stir fry. 

120 calories

2 grams of saturated fat

Coconut Oil

This is a great oil I really like using it when frying chicken it’s really good. It’s used a lot in the baking industry. I don't use as often but I really love it.

120 Calories

12 grams of saturated fat

Avocado Oil

This is a thicker oil and a little goes a long way. It’s mild in favor and really a nice alternative to olive oil in salad dressings. It’s also great for frying. Becoming one of my favorites the more I use it!

120 Calories

1.5 grams of saturated fat

RAVE COCONUT CAKE

What would be more perfect then sitting down with a cup of tea and a yummy piece of cake on a cool fall day. This recipe is not mine, but my Grandma Shuff's she's an amazing cook, baker, and woman. Enjoy!

1                    pkg. yellow cake mix

1                small pkg. coconut instant pudding (if not available use vanilla)

1 1/3          c. water

4                eggs

¼               c. oil

1                c. chopped pecans

1                c. flaked coconut

Blend cake mix, pudding, eggs, and water in a medium bowl.  Beat at medium speed 4 minutes.  Stir in coconut and nuts. 

Pour into 3 greased and lined 8-9 inch cake pans (line with either waxed or parchment paper)

Bake at 350° for apx. 35 min or until cake springs back up after a quick touch on top.

ICING:

4                Tbsp. butter

2                c. flaked coconut

1                8 oz pkg. cream cheese (lite is ok)

2                tsp. milk

3 ½            c. powdered sugar

½               tsp. vanilla

Melt 2 tablespoons of butter in a heavy skillet and lightly brown coconut.  Spread on a paper towel to cool and absorb excess butter.  Cream 2 tablespoons of butter and creem cheese.  Add milk and gradually add powdered sugar.  Blend in vanilla and 1 3/4^th cup of toasted coconut.

Frost cake.  Sprinkle top of cake with remaining coconut.

NOTE:  a butter cream icing is also very good if you prefer not to use cream cheese.  Which is the same as above, except use butter in place of the cream cheese.

This is my favorite cake, hope you enjoy it.

From the kitchen of

Ruth Shuff

1991 or there about a dear sister in Christ brought this to a potluck at Weed, Ca