Commitment to Loveliness.....

I found this little meme at Charming the birds from the trees! I thought I would join in this week because I definitely need more work in this area! Here's what Emma has to say about loveliness:

"It's time for another Commitment to Loveliness! This is a fun way to increase femininity and beauty in our lives each week without even trying! All you have to do is choose five things that you would like to work on or do during the week that will increase the loveliness in your life!"

Here's mine!

*Reading the psalms everyday. They soothe me and somehow make everything I do more focused and intentional. Maybe that's just me but it works!

*Only asking the children to do something one time and then following through with the proper consequences if they do not obey the first time. Do not nag to the point of yelling.

*Doing something encouraging for my husband every.single.day. this week as he is really going through a trying time with work.

*Reading(to myself) something just for fun! Haven't done this in ages! I think I will read the Mitford series. I absolutely LOVE those books!! *Making blackberry cheese pie for dessert for my family and we will eat the WHOLE thing in one night!!


Okay, that's my five! I really hope you join in with me. I think it is so much better to be purposeful in all we say and do and lists like this always help me to stay focused on my goals in being a better wife and mother.

Have a great day! (recipe adapted from Taste of Home)




Blackberry Cheese Pie

Ingredients:

• Pastry for single-crust pie (9 inches)
• 2 packages (3 ounces each) cream cheese, softened
• 1/3 cup Domino® or C&H® Pure Cane Powdered Sugar
• 1/3 cup heavy whipping cream, whipped
• 3/4 cup Domino® or C&H® Granulated Pure Cane Sugar
• 1/4 cup cornstarch
• 1 cup pineapple-orange juice
• 2 cups fresh blackberries and/or raspberries, divided

Directions:

Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
In a small bowl, beat cream cheese and confectioners' sugar. Fold in whipped cream. Transfer to pastry shell. Refrigerate for 30 minutes.
In a small saucepan, combine sugar and cornstarch. Gradually whisk in juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.
Mash 1/2 cup berries; stir into juice mixture. Cool for 10 minutes, stirring several times. Fold in remaining berries. Spoon over cream cheese mixture.
Cover and refrigerate for at least 4 hours. Refrigerate leftovers. Yield: 6-8 servings.