Side Job in a Holding Pattern Part 1

Some flowers created from a job I had once.

Once I had a job in a flower wholesale warehouse,  it was only temporary, but it gave me some freedom with my flower talents I never had before. I only wish that I could have had more time to hone in on the skills that God gave me, to master the art of flowers fresh or silk.  The arrangements seen in this series of posts from my time there are all silk.  The warehouse had display areas that we decorated to show different techniques and new products.

The holding pattern was to figure out where God wanted me next.  Unfortunately it wasn’t anywhere with flowers, but as you hopefully have noticed from my posts that I do what I can with the flowers I can get my hands on.

Flower Business

I learned at a young age that I had a talent with flowers, my family floated in and out of flower shops working for and then owning one.  God had other plans for us than this type of business but he couldn’t take away the joy I had using the talents he gave me during that time.

The business we owned won third place in a display contest for our towns local fair.

My heart was always in funeral pieces, my joy was in leaving the bereaved with a lasting image of beauty in a time of great sorrow. If I could do this again without the case of making a living, funeral pieces would be my specialty.  I only wished I had taken more pictures, I made some awesome pieces with the Lord guiding my hands the whole way.

Spicy Red Beans

Baked beans with a kick.



Slow cook beans or according to package.  Drain well and add all ingredients in a pot, let come to a boil and then reduce heat to simmer till ready to serve. Let stand 3-5 minutes to thicken more. OR continue to cook in slow cooker for an hour on low or till ready to serve.

Baked Beans 2

First attempt to making baked beans from scratch.



Cook your beans.  Once cooked, drain beans of all liquid, add all ingredients, stir well and place in a casserole or remain in the slow cooker.  Cook until well heated and thickened 1 hour on low minimum.  Bake for about an hour if in a casserole at 275 – 300 degrees.

Cheesy Spanish Rice Casserole

A new twist on Broccoli cheese casserole

  • 4-5 links of smoked sausage
  • 16 oz. of frozen broccoli
  • 1 – 15 oz. can of nacho cheese(the cheese like you can get in the industrial size can, only they make smaller versions found near the Parmesan on the pasta isle, Rico’s brand)
  • 1 tube pkg. Mahatma Spanish rice
  • 1 & 2/3 c. water(for rice)
  • 1/3 c. salsa(for rice)
  • 2 tbsp. butter(for rice)

In a sauce pan, place all ingredients required on the rice package including the rice.  Bring to boil and boil on medium for 10 minutes.

While rice is cooking, slice sausages in half then into 1/2 inch pieces.

In a large bowl add sausage, cheese, broccoli.  when rice has cooked for 10 minutes add to mix and stir till cheese is well spread around and all is adequately covered. Spread evenly in 9×13 casserole sprayed with oil and bake at 350 degrees for 20 minutes.

Serve. Add some extra cheese on top if desired.

Chorizo Bites

Hors d’œuvre or tex-mex side



Heat oven to 375 degrees.  In a muffin pan, spray holes with oil. Place a biscuit in each hole.

In a skillet cook chorizo till broken down and well heated, add flour, paprika, garlic and stir together.  The flour will cause it to get thick and clumpy, this is alright, we don’t want it to be runny, we need it to stick together.  Once well stirred, add onion, then remove from heat.

With your thumb, press a hole in the middle of all the biscuits.  With a teaspoon, spoon chorizo mixture into hole.  Top each chorizo filled biscuit with a pinch of shredded cheese and bake for 8-10 minutes.

Remove and serve as an hors d’oeuvres or a tex-mex side.

French Vanilla Butter Cake

A buttery goodness that matches any Ches pie.




  • 1 package(8oz.) cream cheese, room temperature
  • 2 eggs
  • 1 & 1/2 tsp. vanilla
  • 1/2 c. (1 stick) unsalted butter, melted
  • 1 c. powdered sugar

Heat oven to 350 degrees.


In a medium bowl combine cake mix, egg, and melted butter.  Stir together till cake mix is completely moist, but thicker than when you make a cake mix.  Spread by hand into a 9×13 glass dish that is sprayed with oil.  Cover bottom and up the sides.

In a mixer bowl, blend cream cheese till creamy.  Add eggs and vanilla, beat well till blended.  Add butter till well blended.  Then on lower speed, a 1/4 c. at a time add the powdered sugar.  Blend for about two minutes once sugar is added until smooth and creamy.

Pour batter into the crust and bake for 30 minutes, or till edges start to turn golden brown.  The center will still be wiggly, but will firm up as it cools.

Cool completely, add a dusting of powdered sugar to top as a decoration.  Serves around 20 +.