First Hospital Stay.

Poor Baby…Sunday night we were on our way home from Tulsa. Lily got sick…ALL over the car and actually started choking. We were on the side of the highway in a second… helping her breathe and scraping it off her and the carseat…wrapped her up in daddy’s shirt and headed home. She is such a tough girl…not one peep or cry.

Landon brought sweet Lily to the ER first thing Monday morning. She wouldn’t eat or drink and could barely sit up, so her Dr. sent us straight there. The Dr. in the ER decided Lily had lost too much of her body fluid…NINETY PERCENT. She was admitted to the hospital just in time. She went through 2 1/2 liters of fluid during her stay!

First time Lily & Lauren were separated.

Just the sweetest girl…it Broke my heart to see her so terrified.

I thought for sure our first trip to the emergency room would be a broken bone. :O) I never thought my sweet little baby would have to stay hooked up to IV’s for 3 days. Lily is always the first one to get sick, and the last one to get better. Her body just doesn’t fight infection off very well. I am thankful we got to the hospital when we did because she had lost 90% of her body fluid. This was very serious, there could have been some very severe complications if we did not get her there in time. Lily was very frightened the whole time we were there, and I couldn’t leave the room during they day. It was very challenging since she was hooked up to the machine the entire time. Since she was too weak to walk I couldn’t put her down. I got a LOT of snuggle time and a great arm workout. Since I couldn’t leave the room, I wasn’t able to get very much food…but thank goodness Landon left his FULL SIZE bag of M&M’s there for me to eat for breakfast and lunch. Sigh. Regretting that. :O)
There are so many things I am thankful for…
I am thankful for all your prayers! I was so overwhelmed by the fervent prayers of our family and friends. Thank you for your phone calls, texts, notes on FB, gifts and most of all for showing your love to our family.
I am thankful that God has protected my children and they are healthy little girls. I know that there are people that don’t get to leave that hospital with their sweet babies. I cried the whole way home just so thankful that I could look in the back seat and see my precious girl.
I am thankful for Landon’s parents. They took such good care of Lauren and Brooke so we could be by Lily’s side every minute. THANK YOU Poppy & GiGi.
I was pretty bored in the hospital…my laptop wouldn’t hook up to the internet and I didn’t bring much to do because I thought Lily would be able to leave Tuesday morning. I spent a lot of time holding Lily praying for my friends and family!
The Doctors and Nurses were SO sweet to us and the Children’s Hospital at St. Francis was so nice. I just hope we don’t have to “visit” there again for a very long time.

Pumpkin Pie Cake

I got this candle on clearance at target…love it! Just thought I would share. :O)

We are just loving fall. Pumpkins, candy, cooler weather. I don’t bake as often as I used to…but when I do, it is usually a dessert containing pumpkin. I have a slight obsession. This is a pumpkin pie cake recipe. My friend Jana brought this over a couple weeks ago. I tweaked it just a little bit. It is simple, easy and delicious. It tastes like pumpkin pie with streusel topping, and I am sure it would have been even better with a big scoop of vanilla ice cream on top. This makes a lot…so prepare it for company. I won’t tell if you keep half of it for yourself though. :O) Again, please excuse my picture quality. I am not a photographer and still can’t find my camera charger. Sigh.

Pumpkin Pie Cake
1 box yellow cake mix
1 stick of butter, softened
4 large eggs, divided
2 cans pumpkin (or 1 large one)
1 5 oz can of evaporated milk
1 1/4 c sugar, divided
1 t cinnamon
1 t pumpkin pie spice ( just use cinnamon if you don’t have it…or add a little nutmeg and cloves)
4 T butter, chilled
1 c toasted and chopped pecans
1/2 – 1 cup toffee pieces (optional…but SO good)
Preheat the oven to 350. Grease a 13 x 9 pan.
Set aside 1 cup of the cake mix and put the rest in a mixing bowl. Add ONE egg and the stick of butter and mix until combined. Press the mixture into the pan, evenly and up the sides a little bit.
In the same bowl (no need to rinse!) add the pumpkin, 3 eggs, evaporated milk, ONE cup of sugar, cinnamon and pumpkin pie spice. Mix on low until it is combined and then beat for 2 minutes until “fluffy”. Pour the mixture on top of the cake base.
Prepare the topping. Combine the reserved cake mix and 1/4 cup sugar. Cut in the cold butter until combined. Using your fingers…add the nuts and toffee pieces until incorporated. Sprinkle this on top and bake for 65-75 minutes until the cake is set in the middle. ENJOY EVERY BITE.

Update on Brooke

It is amazing to me how quickly the last three years have flown by. I have a sweet and beautiful THREE year old. Like any 3 year old she has her moments…but most of the time she is a sweet, adventurous, helpful and CRAZY little girl! We love her so much! (click on the picture to enlarge!)

Finding Security.

This morning I had plans for the day. I woke up later than normal, and as the girls started waking up, those plans started unraveling. I had 3 unusually fussy girls and I began to get very frustrated. I decided to stay home and try spend time with girls. I am glad that we stayed home, because I soon became an emotional wreck. I was so focused on myself…my insecurities, my loneliness, my shortcomings. I cried most of the morning, and got a call from Landon during his lunch break. He pointed me to Christ and told me to get in the word. He reminded me that God wants me to find my security in Him…to feel loved by Him…and to seek my strength from Him. My mother-in-law sent me an email a few days ago with 2 new songs from Mandisa. I listed to them…but today I REALLY listened to The Truth About Me. I got on my knees and asked God to forgive me, broken, crying…while 2 little babies sat there and watched. He has blessed me so much…why do I keep questioning Him and keeping the focus on ME? I have to find my security in HIM. I felt such a peace as I talked to God and gave those struggles to Him. I am thankful for a Godly husband, and most of all for a forgiving and loving God. I know that not everyone struggles the same way I do….but I wanted to share this song with you all and I hope it will be a blessing. Click on the title to listen to it.

If only I could see me as You see me

And understand the way that I am loved

Would it give a whole new meaning to my purpose

Change the way I see the world

Would I sparkle like a star in the night sky

Would I give a little more instead of take

If I understood I’m precious like a diamond

Of a worth no one could estimate

I’m a worth no one could estimate

You say lovely, I say broken
I say guilty, You say forgiven
I feel lonely
You say You’re with me
We both know
It would change everything
If only I believed
The truth about me

I wish I could hold on to the moments

When my life is spinning, but I’m peaceful still

Like a wind, You whisper into silence

And tell me things this world never will

You tell me things this world never will

I would sleep better at night

Wake up with hope for another day

I would love even if it cost me

Take a chance, and know I’m gonna be ok

I would dare to give my life away

Pumpkin Chiffon

This is one of the “staple” recipes of fall here in the Miller home. I tasted this wonderful pumpkin treat at my friend Bethany’s bridal shower years ago. It is the ONLY pumpkin dessert Landon will eat. Everyone is always raving about this pumpkin “chiffon” and asking for the recipe…so here it is! I love making it because it brings back great memories of great friends.
Pumpkin Chiffon
1 3/4 c graham cracker crumbs
1/4 c sugar
1/2 c melted butter
Cream cheese layer:
1 package cream cheese, softened
2 beaten eggs
3/4 c sugar
Pumpkin topping:
2 small packages of instant vanilla pudding
3/4 c milk
2 c packed pumpkin
3/4 c sugar
1 t cinnamon
1 tub of cool whip
Preheat the oven to 350.
Combine the graham cracker crumbs, sugar and melted butter and press into a 13×9 pan.
Beat together the cream cheese, eggs and sugar until fluffy. Bake at 350 for 25 – 30 minutes until the cream cheese layer has set. Cool completely before topping with the next layer.
Beat the vanilla pudding and milk for 2 minutes. Stir in the pumpkin, sugar, cinnamon and ONE cup of the cool whip (reserve the rest for topping). Spread this over the cooled crust. Spread the remaining cool whip on top. Refrigerate and ENJOY!
***I slimmed the recipe down a little bit…just used skim milk, 1/3 less fat cream cheese, about 1/2 of the sugar in the pumpkin topping, and lite cool whip. Hey…every bit helps, right?!?***