Cabbage Hash, Chia Seed Pudding, Canning Sausage, Blueberry Bundt Cake, Songs In My Heart

It's been a busy week catching up with outdoor chores after much rain. When it rains, I cook. In this video I share some of our breakfast recipes. I also made a Blueberry Cream Cheese Pound Cake and homemade vanilla ice cream. I sing a little, too. I seem to always have a song on my heart. Psalm 96:1 says, "O sing unto the Lord a new song: sing unto the Lord, all the earth." Colossians 3:16 "Let the word of Christ dwell in you richly in all wisdom; teaching and admonishing one another in psalms and hymns and spiritual songs, singing with grace in your hearts to the Lord." Let's strive to keep a smile on our face and a song in our heart. As always, Keep Walking In The Light!

Link to Sugartime Song:
   • The McGuire Sisters - Sugartime  


BLUEBERRY CREAM CHEESE BUNDT CAKE
Ingredients:
1 - 8oz package cream cheese, softened
1/2 cup oil
1 package white cake mix
1 - 3 oz package instant vanilla pudding mix
4 eggs
2 tsp vanilla extract
2 1/4 cups fresh or frozen blueberries

Directions:
Preheat oven to 325 degrees. Combine cream cheese and oil in a medium bowl and beat with a mixer until smooth and creamy. Add the cake mix, pudding mix, eggs and vanilla. Beat at medium speed until blended. Fold in the berries. Pour into a greased bundt pan. Bake 60-65 minutes until a wooden pick inserted in the center comes out clean. Cool the cake for 10 minutes in the pan, then turn out on a wire rack to cool for another 20 minutes.

VANILLA CHIA SEED PUDDING
Ingredients:
3/4 cup almond milk
1 T maple syrup or honey
1 tsp vanilla extract
3 T chia seeds
Nuts, berries, fruit, coconut flakes, etc. for toppings

Directions:
In a glass container with a tight seal lid, add all ingredients.
Stir well with a spoon, let sit for 1 minute and stir again. This will prevent lumps.
Refrigerate overnight.
When ready to eat, stir well and top with your favorite toppings.

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