The Kyle Rackley Story

In contrast with the anniversary of Roe V Wade which celebrates death, below is a video celebrating life. A family who saw the “bigger picture”. They grew in their walk with the Lord and in joy as they enjoyed the time they had with a baby they knew would never live outside the womb.


How Was Your Thanksgiving?

My Thanksgiving was awesome thank you for asking!

We started our day by going to our church’s Thanksgiving praise service. As always, it is one of the highlights of my year. It is always a good way to reset my mind for the day. To remember that it is God who provides all and it is to God that I should be giving thanks for the food, family, and even the money that I am planning on spending during the Black Friday sales.

So, how was your Thanksgiving?

One more thing I wanted to share. Our menu. I thought about sharing this before Thanksgiving but I wanted to try it first. Let me just say, these recipes are amazing and so I can’t help but share them with you now. Maybe you can use them in time for Christmas or one of the many parties you might be throwing this Christmas season.

Here is my turkey. Looks amazing doesn’t it.  Here is the recipe for the turkey.

Sausage cornbread stuffing

Pumpkin cheesecake with a brownie crust

Pumpkin cake with caramel cream cheese frosting

These made awesome additions to my table. If you make any of these please let me know how they turned out for you.

Carrot Cake Cheesecake (THE BEST)

Derick and I make an awesome Carrot Cake Cheesecake that I just have to share with you. We love going to Cheesecake Factory and fell in love with their carrot cake cheesecake. Since we can’t get there as much as we used to we decided to make our own. Of course, after making this recipe we returned to the Cheesecake Factory and realized that we liked our rendition better. I hope you get a chance to try this recipe yourself.

We combined two separate recipes to make our Carrot Cake Cheesecake. We used the cheesecake recipe from Lincoln’s Red Velvet Cheesecake Cake and the Carrot Cake Recipe from Best Cheesecake Ever.

The Cheesecake

1 1/4 pounds bar cream cheese (20 oz), room temperature
3/4 cups sugar
1/2 teaspoon finely grated lemon zest, plus 1/2 tablespoon fresh lemon juice
1/4 teaspoon coarse salt
2 large eggs
1/2 cup sour cream

Preheat oven to 325 degrees. Set a kettle of water to boil. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.

Cut parchment paper in a circle and line the bottom of the cheesecake pan. Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 45 minutes. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Cover; chill overnight, then wrap in plastic wrap and freeze.

It is important to freeze the cheesecake for at least 2 hours or overnight. This helps for assembling the cake.

Carrot Cake Recipe

  • 6 cups grated carrots
  • 1 cup brown sugar
  • 1 cup raisins
  • 4 eggs
  • 1 1/2 cups white sugar
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup crushed pineapple, drained
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 4 teaspoons ground cinnamon
  • 1 cup chopped walnuts


  1. In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
  3. In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
  4. Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.


12 oz. cream cheese, softened
12 oz. butter, softened
1 1/2 tsp. vanilla extract
3 c. confectioners’ sugar

Beat cream cheese, butter, and vanilla together in a large bowl with an electric mixer until combined. Add sugar and beat until frosting is light and fluffy, 5–7 minutes.

When you assemble place the bottom layer of carrot cake then add the frozen cheesecake add the other layer of carrot cake and then frost all over. You can either add white chocolate shavings or you can add walnuts on the outside. Image

Back from the Holidays

Hi Readers! I trust you all had a wonderful Christmas. This Christmas was not our typical routine of celebration, but it was still a great time.

My mother-in-law has been suffering from severe stomach pain for the last couple of months. A few weeks before Christmas the doctor’s were convinced they had solved the problem and told her that she should be operated on immediately. However, during the operation, they realized they were wrong. They couldn’t find anything wrong and so the operation was pointless. It has been/and still is a long road of recovery but my mother-in-law was back home the week of Christmas.

Then, it was my father-in-laws turn. He went into the hospital the week of Christmas with an infection. He had his own operation and was home in about a day. It was a discouraging time, and it definitely didn’t seem to be “the most wonderful time of the year.” However, it gave Derick and I a new perspective. It was a reminder that we need to enjoy our time with family while we can.

For obvious reasons, Derick preached for his dad on Christmas and it was one of the best I have heard from him, not that I’m biased. I linked the sermon below and hope you have a chance to listen. It was a great sermon to remind us of the reason for celebration on Christmas and every other day of the year.

The Lion of Judah