Be True Muslimah

Be True Muslimah 

Oh Muslimah !
You are a symbol of True Islam,
You represent muslims from near and far
You are a sign for the world to read,
You Symbolize what our nation really needs


Inner Strength

And faith….
Protect Yourself from Fitnah,
Be proud to be Muslim,
Be True Muslimah!!

May Allah save sisters from all kind of fitnah and troubles,


When we enter in ISLAM,

We enter In PEACE 
When Islam enters in us ,

We enter in Paradise 

Islam is a way of life, try it.
Islam is a gift, accept it.
Islam is a journey, complete it.
Islam is a struggle, fight for it.
Islam is a goal, achieve it.
Islam is an opportunity, take it.
Islam is not a mystery, behold it.
Islam is not for cowards, face it.
Islam is not for the dead, live it.
Islam is a promise, fulfill it.
Islam is a duty, perform it.
Islam is a treasure (the Prayer), pray it.
Islam is a beautiful way of life, see it.
Islam has a message for you, understand it.
Islam is Full of love , Follow it…

Goats Milk Fouluma

1 quart goat milk

16 oz. water

1 Tablespoon coconut oil

1 tsp. flax seed oil

5-6 Tablespoons maple syrup

1/2 tablespoon blackstrap molasses

1 mL iron supplement (we use Rugby or Enfamil)

1.5 tsps vitamin liquid (Country Life multi vitamin called Maxi Baby Care)

There are other liquid vitamin brands you can use. Of course if he is getting a lot of other foods, you can consider reducing the vitamin supplements.

I did a very favorable comparison with this formula to commercial formulas and it worked well against protein, fat, water content, carbs, sugars, vitamins.

Chocolate Crusted Peanut Butter Tart

For the crust

1-1/2 cups of chocolate cookie crumbs (You can use Famous chocolate cookies and grind them or Oreo makes them already ground). You just whiz them in the food processor or put them in a large baggie and crush them with your rolling pin.

1/2 cup of white sugar 1/2 cup of melted butter

For the bottom layer 4 oz of bittersweet chocolate diced 3 oz of whipping cream

For the peanut butter layer

8 oz of cream cheese (softened)

3/4 cup of white sugar

1 cup of smooth peanut butter

3 cups of whipped topping (Cool Whip is one brand)
Optional top decoration

4 oz of bittersweet chocolate

3 oz of whipping cream

You’ll need a 9″ tart pan with removable sides.

Combine the cookie crumbs, sugar and melted butter in a bowl. Mix with a fork until the crumbs are all wet with butter.

Pour this mixture into the bottom of the tart pan and flatten it with your fingers.

Gather some of the crumbs up along this sides and press them firmly to you make a 1″ (or so) rim on your tart.

Make room for the tart pan in your freezer and put it in there for 15 minutes to harden it.
While it’s in the freezer, make your bottom layer.

In a sauce pan, carefully, and slowly melt the chocolate and cream.

Stir constantly. This will only take a couple of minutes on medium low.

Even before the chocolate is fully melted take it off the heat.

The heat of the pan and the hot cream will continue to melt the chocolate.

If people make a mistake here, it’s keeping the pan on the heat too long and your chocolate will overcook and stick to the bottom of the pan or become grainy.

Take the tart crust out of the freezer and spread this layer over the crust bottom.

Don’t try to get it up the sides. That’s not necessary.

Return the pan to the freezer for up to 15 minutes more; or until the chocolate has hardened.

While this is happening make your peanut butter filling.

In a bowl beat the cream cheese and the sugar until fluffy.

Mix in the peanut butter and the whipped topping.

Take the tart out of the freezer and spread the peanut butter mixture on top.

Smooth the top with a spatula and lightly cover with plastic wrap and put in the refrigerator.

You can do this a day ahead of serving or for at least 3 hours.
On the day you’ll serve it, remove plastic wrap and take a very sharp knife and carefully work it around the rim of the tart.

You need to do this to loosen the sides of the tart away from the metal rim before you spring the pan open.

Because the tart is cold this takes some pressure and some patience. It’s worth this extra step though so you don’t break the crust trying to get it out of the pan.

Display on a pretty platter. Then make your final topping or plan to serve plain.

Melt the chocolate and cream and this time use a small spoon to take the chocolate mixture out of the pan and drizzle it around the edges of the tart.

I do this in a swirl pattern to decorate the tart.

I leave the middle 2 or 3″ plain so the drizzle decoration looks like a chocolate-swirl wreath around the sides.

You can leave the tart out of the refrigerator for up to a couple of hours before serving it; depending on how hot it is in your area.

I don’t like to serve this sort of dessert right out of the refrigerator because I think it tastes better if it’s just cool and not cold.
Cut with a sharp knife and serve. You’ll hear  YUM from all who taste it.

Halupki ( Stuffed Cabbage ) Ukrainian style 

1 head of cabbage boiled until leaves come apart , remove core with sharp knife before boiling, cool in cold water .
1 pound beef or lamb ground

5 cloves garlic

1 onion

1 bunch parsley, and cilantro

Salt pepper to taste ( start with 1/2 spoon or less depending on tatse , if on salt restricted diet leave salt out)
3 quarts tomoato sauce chunky

3 cups brown rice

Place garlic , onion, cilantro, and parsley in food processer and chop small , or hand chop finely.

In skillet saute meat ,spices and chopped mixture when done drain off oil and add 1 cup of sauce cook 10 more minutes then remove from heat and cool.

Place brown rice in big bowl mix in 1 cup of sauce and meat mixture once cool.

In big rectangle pan and small square pan coat botton with tomato sauce ,

Take a cabbage leaf, spoon in meat and rice mixture roll remaining leaf to make a roll then place in pan and repeat once all cabbage leaves are stuffed and rolled add tomatoe sauce, garish with small cherry tomatoes cut in half and bake in over 400° Fahrenheit for 45 minutes if baking while still fresh.

Take small square pan , I usaully use the dispoable metal pans , wrap in aluminum foil. And freeze for later use.

Bake for 1 hour at 400°F if baking from freezer if thawed first bake 45 minutes .

This is a good meal for a new mom or someone who is recovering.