tag:blogger.com,1999:blog-24696895808799421252024-03-04T20:37:35.960-08:00Espressons to sip onDevotional thoughts and favorite recipes~Christyhttp://www.blogger.com/profile/14873373516822942705noreply@blogger.comBlogger91125tag:blogger.com,1999:blog-2469689580879942125.post-37112696724575862392014-03-06T15:24:00.001-08:002014-03-06T15:26:56.024-08:00Tomato GritsTomato Grits<div><br></div><div>2 c. water</div><div>1 1/4 c. milk </div><div>1 tsp. salt</div><div>1c. quick cooking grits</div><div>1/2 c. butter</div><div>1/4 tsp. garlic powder</div><div>2 1/2 c. shredded cheddar cheese </div><div>1 (10 oz.) can Ro-Tel </div><div><br></div><div><p><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">In a saucepan, bring the water and milk to a boil. Add the salt and slowly add the grits and return to a boil, stirring constantly for 1 minute. Reduce the heat, cover, and cook for 3 minutes. While stirring the grits add the 1/2 cup of butter and stir until butter is melted. Cover and cook for 3 to 5 minutes, or until the grits are thick and creamy. Remove from heat and add</span><span style="background-color: rgba(255, 255, 255, 0); -webkit-text-size-adjust: auto; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> garlic powder and </span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 1/2 cups cheddar to grits. Stir until the cheese is melted. Add the Ro-Tel and mix well. Pour the grits into a greased 8 by 11 by 2-inch dish and bake for 40 minutes. Sprinkle remaining 1 cup cheese over the casserole for the last 5 minutes of cooking time.</span></p><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQrs_ugp31SRi_p6V4mWivpEz2MD0cegP1n6g5vYIDKpdThfQv7rSzlG9i5wToEo9zGclc18xyw0JZTIVGcdQQ4yT1H1CkNyiave4zawbv17m5wmqGUPpPvZ0ZsycyLkjP3Lsn2Ukg7qg/s640/blogger-image--924022703.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQrs_ugp31SRi_p6V4mWivpEz2MD0cegP1n6g5vYIDKpdThfQv7rSzlG9i5wToEo9zGclc18xyw0JZTIVGcdQQ4yT1H1CkNyiave4zawbv17m5wmqGUPpPvZ0ZsycyLkjP3Lsn2Ukg7qg/s640/blogger-image--924022703.jpg"></a></div><br><p></p></div><div><br></div><div><br></div>~Christyhttp://www.blogger.com/profile/14873373516822942705noreply@blogger.com0tag:blogger.com,1999:blog-2469689580879942125.post-46832100939528335902014-01-30T07:51:00.001-08:002014-01-30T07:52:29.284-08:00Blondies<div>Blondies</div><div><br></div><div>2 sticks melted butter</div><div>1 box brown sugar (or 2 c.) </div><div>2 eggs, beaten</div><div>2 c. Self rising flour</div><div>1/2 tsp. salt</div><div>1 tsp vanilla</div><div>2 c. Chopped pecans</div><div>1 c. White chocolate chips, optional </div><div><br></div><div>Mix butter and brown sugar well. Add eggs and mix well. Add flour and salt. Stir till combined. Add vanilla, pecans, and white chocolate chips. Stir. Batter will be stiff. Bake at 350 degrees for 25-30 minutes in a greased 9x13 pan. Best when served warm with a scoop of ice cream on top and caramel syrup drizzled over!</div><br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUzDLZufxFQHbEYZeh61H0W1TYHOKhIqOkGXtXdntuuayK68126JDKWtohg-9tQPGGgJ39C55N_RE2ZEcnyl7LhljmEVNEJuFlT5oLMhOUAlO1eJLUGIJBwzU2wPwLrA0w8Y-sT49BVng/s640/blogger-image-1990639569.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUzDLZufxFQHbEYZeh61H0W1TYHOKhIqOkGXtXdntuuayK68126JDKWtohg-9tQPGGgJ39C55N_RE2ZEcnyl7LhljmEVNEJuFlT5oLMhOUAlO1eJLUGIJBwzU2wPwLrA0w8Y-sT49BVng/s640/blogger-image-1990639569.jpg"></a></div>~Christyhttp://www.blogger.com/profile/14873373516822942705noreply@blogger.com0tag:blogger.com,1999:blog-2469689580879942125.post-20269922735753318862014-01-28T10:34:00.001-08:002014-01-28T10:56:25.110-08:00Chicken Enchilada Soup<div>Chicken Enchilada Soup</div><div><br></div><div>4 Cans cream of chicken soup, undiluted </div><div>1 pound if Velveeta cheese</div><div>1 can of Ro-tel</div><div>4-6 chicken breasts, cooked & cut up</div><div>2 cups of half & half </div><div>2 cups of milk</div><div>1 can black beans (rinsed & drained)</div><div>1 can whole kernel corn, drained</div><div>1/2 can (4-6 oz.) enchilada sauce</div><div><br></div><div>Mix together & heat thoroughly. Stirring some while heating until cheese melts. Serve with tortilla chips and sour cream. </div><div><br></div><div>*I choose to make my own cream of chicken soup and enchilada sauce because of the sodium content. I have those recipes if you want them. </div><div><br></div><div>*Instead of adding milk, I just use one if the pint size half & half which is 4 cups.</div><div><br></div><div>*And we do not like Velveeta, so I use medium cheddar cheese.</div><br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIO-yATnWyKgQZ6QYVdPnI4zeQVZrIfAinI1HauPiJAilEW5Gvr0AdJENjGTzEqA9G94LMIbtr2GMwGI9FZu4AQ1XH2bgIkypcag4uoVnbsn00b2jC6UnF_st78eM7nppJn5-FKCuRR9A/s640/blogger-image-162911098.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIO-yATnWyKgQZ6QYVdPnI4zeQVZrIfAinI1HauPiJAilEW5Gvr0AdJENjGTzEqA9G94LMIbtr2GMwGI9FZu4AQ1XH2bgIkypcag4uoVnbsn00b2jC6UnF_st78eM7nppJn5-FKCuRR9A/s640/blogger-image-162911098.jpg"></a></div>~Christyhttp://www.blogger.com/profile/14873373516822942705noreply@blogger.com0tag:blogger.com,1999:blog-2469689580879942125.post-38154272063004852012012-09-15T05:30:00.000-07:002012-09-15T05:30:55.973-07:00Granola<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2x1qCmMdZ9oOLAOU39aOqH8__vbgcCke7TgcSg5qV2uomnWpFnbtEjwc7acAIIFLXyjCx2xlAlRRf_JdxpkZPr8RvmZAO4JRKxlvBSOXNiM2z8OpDkQwlxOeBZG23XtDghfoJHnH5YUQ/s1600/granola.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2x1qCmMdZ9oOLAOU39aOqH8__vbgcCke7TgcSg5qV2uomnWpFnbtEjwc7acAIIFLXyjCx2xlAlRRf_JdxpkZPr8RvmZAO4JRKxlvBSOXNiM2z8OpDkQwlxOeBZG23XtDghfoJHnH5YUQ/s320/granola.jpg" width="320" /></a></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b>Ingredients:</b> </span><br />
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<ul>
<li><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">3 cups rolled oats (not instant)</span></li>
<li><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">3 tablespoons packed light brown sugar</span></li>
<li><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/2 teaspoon ground cinnamon</span></li>
<li><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/4 teaspoon kosher salt</span></li>
<li><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/3 cup honey</span></li>
<li><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/4 cup vegetable oil</span></li>
<li><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 teaspoon vanilla extract</span></li>
</ul>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Directions:</b></span><br />
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<li><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Heat the oven to 300°F and arrange a rack in the middle.</span></li>
<li><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Place the oats, brown sugar, cinnamon, and salt in a large bowl and stir to combine; set aside. </span></li>
<li><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Place the honey, oil, and vanilla in a small bowl and stir to combine. Pour over the oat mixture and mix until the oats are thoroughly coated. </span></li>
<li><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Spread the mixture in a thin, even layer on a rimmed baking sheet. Bake for 15 minutes, then stir and continue baking until the granola is very light golden brown, about 5 to 10 minutes more. </span></li>
<li><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Place the baking sheet on a wire rack and cool the granola to room temperature, stirring occasionally, about 20 minutes. (Note: It will harden as it cools.) </span></li>
<li><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Add 1/2 cup of dried fruit and toasted nuts or seeds to the baking sheet, if desired, and toss to combine. Store the granola in an airtight container for up to 2 weeks. </span></li>
</ol>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Suggestions:</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">This is excellent with lowfat vanilla yogurt! I like to layer yogurt, berries, and granola for a great, healthy snack, and it has become my favorite lunch to take to work!</span>~Christyhttp://www.blogger.com/profile/14873373516822942705noreply@blogger.com0tag:blogger.com,1999:blog-2469689580879942125.post-23319992125042435712011-10-18T11:00:00.000-07:002011-10-18T11:00:00.840-07:00Pumpkin Dip<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTRJOGpo1mmlDnefdBEutmO3b9neNXD6OJob2JEw5cTg7aJVTj2pcGSZRSIo1PayWsZI1odLnIb9_Uvcdkx5K6LA4JoO30d3gRkLU8uvm8H3D0qSRAp-fQ3J1hyphenhyphenAI_kdLddGDJliroSpg/s1600/2011+924.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTRJOGpo1mmlDnefdBEutmO3b9neNXD6OJob2JEw5cTg7aJVTj2pcGSZRSIo1PayWsZI1odLnIb9_Uvcdkx5K6LA4JoO30d3gRkLU8uvm8H3D0qSRAp-fQ3J1hyphenhyphenAI_kdLddGDJliroSpg/s320/2011+924.jpg" width="320" /></a></div> <span class="Apple-style-span" style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">After lots of "pumpkin" baking, do you ever have a little pumpkin left over? DON'T THROW IT OUT!!! Here is a great dip to have on hand for unexpected guests or last minute parties during these crisp, fall days. Enjoy!</span><br />
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<span class="Apple-style-span" style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">1 8oz. pkg. cream cheese, softened</span><br />
<ul style="list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 12px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><span itemprop="preparation" style="font-family: Georgia, 'Times New Roman', serif;"></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span itemprop="amount">1/4 cup</span> <span itemprop="name">packed brown sugar</span><span itemprop="preparation"></span></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span itemprop="amount">1/2 cup</span> <span itemprop="name">canned pumpkin</span><span itemprop="preparation"></span></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span itemprop="amount">1 T. </span> cane syrup, maple syrup, honey, or vanilla flavoring (your choice!)<span itemprop="preparation"></span></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span itemprop="amount">1/2 teaspoon</span> <span itemprop="name">ground cinnamon</span><span itemprop="preparation"></span></span></li>
</ul><span class="Apple-style-span" style="background-color: white; font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="background-color: white;"><br />
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Combine first 3 ingredients in a medium bowl; beat with a mixer at medium speed until well combined. Add syrup and cinnamon, and beat until smooth. Cover and chill 30 minutes before serving.</span><br />
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<ul itemprop="instructions" style="list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 12px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li style="float: none; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Serve the dip with peeled apple slices, banana slices, cinnamon & sugar graham crackers, ginger snaps, or cinnamon & sugar pita chips.</span></li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhytxvl4NeEEnq7DWTOJoTnMw92OycvqcyF4vyfYMK7j1yXUA0rcC4haHji4OJZt_TA5IyLRhyphenhyphenABJ_Q65zOxzITBTT9v4_y8MKfY4g4fPEFGGsdOlP4hfFt3hmIa2wP2VuWviID0j29aI8/s1600/2011+926.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhytxvl4NeEEnq7DWTOJoTnMw92OycvqcyF4vyfYMK7j1yXUA0rcC4haHji4OJZt_TA5IyLRhyphenhyphenABJ_Q65zOxzITBTT9v4_y8MKfY4g4fPEFGGsdOlP4hfFt3hmIa2wP2VuWviID0j29aI8/s200/2011+926.jpg" width="150" /></a></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Tip: When you open a can of pumpkin to make <a href="http://clharding.blogspot.com/2010/09/pumpkin-bread.html">Pumpkin Bread</a>, you'll have ~1/4 cup of pumpkin left over. Simply cut this recipe in half and you'll have a delicious pumpkin spread to serve with your pumpkin bread! </span></div>~Christyhttp://www.blogger.com/profile/14873373516822942705noreply@blogger.com0tag:blogger.com,1999:blog-2469689580879942125.post-36271616310343833262011-09-27T17:15:00.000-07:002011-09-27T17:17:01.545-07:00Chicken Casserole<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCr3U_RqjsoxzVIII2vHxORQjoAdy1zOVvAm6TB0Lk3bUMtYqOqeTaXIiJ9kq0lHXILBS2cVsn0Z4P9LCILqaqiieFi3cslwZEDsVUQHAH4v7pWKo2VdwGTiSZjvY8t69odPLxpevqTy4/s1600/2011+843.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCr3U_RqjsoxzVIII2vHxORQjoAdy1zOVvAm6TB0Lk3bUMtYqOqeTaXIiJ9kq0lHXILBS2cVsn0Z4P9LCILqaqiieFi3cslwZEDsVUQHAH4v7pWKo2VdwGTiSZjvY8t69odPLxpevqTy4/s200/2011+843.jpg" width="150" /></a></div><div style="text-align: center;"></div><div style="text-align: left;">3-4 large chicken breasts fully cooked, cut up*</div><div style="text-align: left;">1 can cream of chicken soup</div><div style="text-align: left;">8 oz. sour cream</div><div style="text-align: left;">salt & pepper to taste</div><div style="text-align: left;">1 sleeve Ritz crackers, crushed</div><div style="text-align: left;">1 stick melted butter</div><div style="text-align: left;"><br />
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Spray a medium sized baking dish with non-stick cooking spray. Mix cream of chicken soup and sour cream in a medium sized mixing bowl. Stir in cooked, cut chicken. Add salt and pepper to taste. Dump into baking dish and pour crushed Ritz crackers over top. Pour melted butter over Ritz crackers. Bake at 350 degrees for 30 minutes. Enjoy! </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmOMOH_18yBBLEjVr9-6BDwEbjd9OZH9-hnzk5IsKPdmUSbCvg38cOtsKkM9xWgtZsIHWOy84kCHDZWNzTQEFx9Wc0t6RcnbJEfp9uN0ux19DklZSlXSvE6j_gMQlCktgdsEutizsc9R8/s1600/2011+842.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmOMOH_18yBBLEjVr9-6BDwEbjd9OZH9-hnzk5IsKPdmUSbCvg38cOtsKkM9xWgtZsIHWOy84kCHDZWNzTQEFx9Wc0t6RcnbJEfp9uN0ux19DklZSlXSvE6j_gMQlCktgdsEutizsc9R8/s200/2011+842.jpg" width="200" /></a></div><div style="text-align: left;"><br />
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</div><div style="text-align: left;">Tips: My family enjoys this dish with chicken flavored Rice A Roni, steamed broccoli, and Honey Butter biscuits! </div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBpu2m-MjZj9uPPkc7-biQ03g_dL1OkU9N1WwrjNqi_h2WFFtka-a2vST9eWSfuB_mP1T5UpxejOfnrHa5g5npIzG2AwiiBGOBEYHXK-nZGKPhi7_hn8TszXQsNjAY_J0xMyNo2jNReAA/s1600/2011+841.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBpu2m-MjZj9uPPkc7-biQ03g_dL1OkU9N1WwrjNqi_h2WFFtka-a2vST9eWSfuB_mP1T5UpxejOfnrHa5g5npIzG2AwiiBGOBEYHXK-nZGKPhi7_hn8TszXQsNjAY_J0xMyNo2jNReAA/s200/2011+841.jpg" width="200" /></a></div><div style="text-align: left;">*Boil chicken breasts in about 6 cups of water with 3 tablespoons of butter and a generous portion of seasoned salt for about 45 minutes or until fully cooked. This can be done the night before to shorten your cooking process. I would wait to cut it into pieces just before stirring into soup and sour cream, though, to prevent it from drying out. Or, you can go ahead and mix it all up and stick it in the fridge and just wait to dump it into your baking dish and top it with the crackers just before cooking. </div><div style="text-align: left;"><br />
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</div>~Christyhttp://www.blogger.com/profile/14873373516822942705noreply@blogger.com0tag:blogger.com,1999:blog-2469689580879942125.post-86397768340228173112011-09-27T16:52:00.000-07:002011-09-27T16:54:10.177-07:00Apple Dumplings<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr6gZMXQ6P-UBWkUHA2IRcofBhLMaECxgzW2omN9usHZ3I-Jr6izHlgt_Y_DTmy700QjEVQCSMg_0l6y9pbzW7c7ANElAh6liKGRmciLsIOsA7SfIE16XdVnWhbBX6iWZY_iQFLIeeYxQ/s1600/2011+845.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr6gZMXQ6P-UBWkUHA2IRcofBhLMaECxgzW2omN9usHZ3I-Jr6izHlgt_Y_DTmy700QjEVQCSMg_0l6y9pbzW7c7ANElAh6liKGRmciLsIOsA7SfIE16XdVnWhbBX6iWZY_iQFLIeeYxQ/s320/2011+845.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 Granny Smith apples </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 cans crescent rolls, 8 count each</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 c. sugar</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/4 tsp. cinnamon</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 stick butter-melted</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 (12-oz.) can Mountain Dew</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Peel apples and cut each into 8 slices. Wrap one piece of apple in one crescent roll. Spray a 13x9 inch baking dish with non-stick cooking spray. Place each wrapped apple into dish. Mix sugar and cinnamon with melted butter. Pour over rolls. Pour Mountain Dew over this. Bake in a preheated 350 degree oven for 30 minutes. Makes 16 dumplings. Serve warm with ice cream and caramel sauce! Mmmm...</span></div>~Christyhttp://www.blogger.com/profile/14873373516822942705noreply@blogger.com0tag:blogger.com,1999:blog-2469689580879942125.post-36616956569765158222011-09-22T19:49:00.000-07:002011-09-22T19:49:46.462-07:00Jesus? In me?"Look at that guy trying to lift those weights..."<br />
"She is so skinny I think she's gonna blow away..."<br />
"Oh my goodness, that girl has a tattoo!"<br />
"Now you better stay away from her. She has a reputation."<br />
"Her hair is a mess! I'd love to take her to my stylist... Bless her heart."<br />
"I don't mean to be ugly, but..."<br />
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Now wait a minute. By prefacing your statement with "I don't mean to be ugly..." I would dare say that you do mean it. Otherwise, your comments would have been better kept silent. <br />
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Are you guilty of such condemning statements? If you're honest, you will have to say yes. I believe at some point in time we all are or have been! We critique and criticize others all in the name of Christianity. We just want them to "be better people". We think by tagging "bless their heart" at the end of our sentences that it makes everything okay. What we have said is true, right? At least we say what we think!<br />
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Christians can be the most hateful, critical people. Bitterness takes root and starts to spread like ivy. What causes this bitterness, which leads to hatred? I cannot judge your heart, but I do believe that a lot of times it comes from some super spiritual stipulations we place on ourselves that we cannot meet. We have made up a list of rules of dos and don'ts that we ourselves cannot keep and it frustrates us. Not a tangible list, but an "understood" list. We've heard one teacher give us a list of what we're supposed to look like when we leave the house, and a preacher explain to us exactly what music, movies, and TV shows are taboo, and the newest book has given us a 10 step process of "How to Live ______" (you fill in the blank). We cannot reach these goals or legalistic rules and sometimes view ourselves as a failure.<br />
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Then there's the problem of comparing ourselves to others. And measuring ourselves up to "some people", we look really good! We begin to play the comparison game and begin to take on a "holier than thou" attitude that may begin in our mind but ultimately makes its way to our lips. A dear friend once gave me an example when we were discussing parenting and I have often used it with my children. A display of physical aggression did not "just happen". It begins in your mind, then is spoken through your lips, and ultimately is acted out through your hands. When we begin to believe we are better than another we will speak as though we are. (Like in the above statements.) Once spoken, we will then act on them. How do you treat others you run into at work, school, sporting events, and even your local mall? With disgust? With hatred? With aggression? Or with love?<br />
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Our real problem is ourselves! We think that we have to change. We believe we have to do something to make us stop doing the bad and help us do the right. But the real issue is that all along our focus has on US and not on HIM. We can't change! There is nothing good in us! It's like having a glass 3/4 of the way full of water and trying to squeeze milk in with it. When you begin to pour in the milk, something is going to come out! If we desire milk, the water must first be emptied so the glass can hold the milk. Our dependence must be on Jesus Christ and Him alone.<br />
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When we see God for who He is, and ourselves for who we are, we will then have a heart that desires to love others and see them come to Him. Where were you before The Lord revealed your sinfulness to you? Can you remember? Where would you be today without His grace and mercy? God's Word says that a Christian will be know by the love they show to others. Stop. Take a few minutes to read <a href="http://www.biblegateway.com/passage/?search=John+13&version=KJV">John 13</a>. Do you show love? Is there really a desire to see others come to Jesus, or only those who look like you, dress like you, and act like you? It is a sad day when those who need love shown to them the most are shunned because they don't fit our mold. We want them to pay for their actions! "Yeah! They're getting what they deserve!" Really? Really? How hypocritical! The next time you (I) sit at your (my) <a href="http://www.merriam-webster.com/dictionary/vanity">vanity</a>, look into the mirror and see if others can see Jesus through your words and actions.<br />
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<span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="font-family: inherit;"><sup class="versenum" id="en-KJV-26666" style="line-height: normal; vertical-align: text-top;">John 13:35</sup><sup class="versenum" style="font-weight: bold; line-height: normal; vertical-align: text-top;"> </sup><sup class="versenum" style="font-weight: bold; line-height: normal; vertical-align: text-top;"> </sup>By this shall all men know that ye are my disciples, if ye have love one to another.</span></span><br />
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<span class="Apple-style-span" style="font-family: inherit;">James 1:14-15 <span class="Apple-style-span" style="background-color: white;">But every man is tempted, when he is drawn away of his own lust, and enticed. </span></span><span class="Apple-style-span" style="background-color: white;">Then when lust hath conceived, it bringeth forth sin: and sin, when it is finished, bringeth forth death.</span><br />
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</span></div><div><span class="Apple-style-span" style="background-color: white; font-family: inherit;">James 1:21-26 </span></div><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="background-color: white;"><sup class="versenum" id="en-KJV-30288" style="font-weight: bold; line-height: normal; vertical-align: text-top;">21</sup>Wherefore lay apart all filthiness and superfluity of naughtiness, and receive with meekness the engrafted word, which is able to save your souls.</span><span class="Apple-style-span" style="background-color: white;"> </span></span><span class="Apple-style-span" style="background-color: white;"><div><span class="Apple-style-span" style="font-family: inherit;"> <sup class="versenum" id="en-KJV-30289" style="font-weight: bold; line-height: normal; vertical-align: text-top;">22</sup>But be ye doers of the word, and not hearers only, deceiving your own selves.</span></div><div><span class="Apple-style-span" style="font-family: inherit;"> <sup class="versenum" id="en-KJV-30290" style="font-weight: bold; line-height: normal; vertical-align: text-top;">23</sup>For if any be a hearer of the word, and not a doer, he is like unto a man beholding his natural face in a glass:</span></div><div><span class="Apple-style-span" style="font-family: inherit;"> <sup class="versenum" id="en-KJV-30291" style="font-weight: bold; line-height: normal; vertical-align: text-top;">24</sup>For he beholdeth himself, and goeth his way, and straightway forgetteth what manner of man he was.</span></div><div><span class="Apple-style-span" style="font-family: inherit;"> <sup class="versenum" id="en-KJV-30292" style="font-weight: bold; line-height: normal; vertical-align: text-top;">25</sup>But whoso looketh into the perfect law of liberty, and continueth therein, he being not a forgetful hearer, but a doer of the work, this man shall be blessed in his deed.</span></div><div><span class="Apple-style-span" style="font-family: inherit;"> <sup class="versenum" id="en-KJV-30293" style="font-weight: bold; line-height: normal; vertical-align: text-top;">26</sup>If any man among you seem to be religious, and bridleth not his tongue, but deceiveth his own heart, this man's religion is vain.</span><br />
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<span class="Apple-style-span" style="font-family: inherit;">A song to ponder:</span><br />
<div style="font-size: 16px;"><a href="http://youtu.be/PwiF3HE4cQ8">Do They See Jesus In Me? by Joy Williams</a></div></div><div style="font-size: 16px;"></div></span></span>~Christyhttp://www.blogger.com/profile/14873373516822942705noreply@blogger.com0tag:blogger.com,1999:blog-2469689580879942125.post-80299560197185123242011-09-06T12:11:00.000-07:002011-09-06T12:11:27.291-07:00Tater Tot Casserole<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTOJGlzRU8SLMBlw4B-isT6gIh6KV2xhztKuP5AA6XDRYVASM6lm5VcH4td0P9w0mTNN0dhFp7CROAVAToI3JEwG5_SlcmCkIg_m1-U4l71GX4SuwlHmXS8_MPWLYK6W7-VBiIG-nCQBY/s1600/tatertot.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTOJGlzRU8SLMBlw4B-isT6gIh6KV2xhztKuP5AA6XDRYVASM6lm5VcH4td0P9w0mTNN0dhFp7CROAVAToI3JEwG5_SlcmCkIg_m1-U4l71GX4SuwlHmXS8_MPWLYK6W7-VBiIG-nCQBY/s200/tatertot.jpg" width="200" /></a></div>This recipe was passed to me from a great friend. It is very kid friendly and most "big kids" enjoy it too! Especially when served with ketchup.<br />
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2 lbs. extra lean ground beef<br />
1 can cream of mushroom soup<br />
1 cup grated cheddar cheese (or more!)<br />
1 pack frozen tatter tots<br />
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Grease 13x9 inch pan. Place beef, soup, and cheese in pan. Top with tatter tots. Bake covered for 45 minutes. Uncover and bake 15 minutes longer, adding extra cheese here if desired.<br />
~Christyhttp://www.blogger.com/profile/14873373516822942705noreply@blogger.com1tag:blogger.com,1999:blog-2469689580879942125.post-89045633675930798532011-07-28T08:45:00.000-07:002011-07-28T08:45:29.485-07:00Peach Muffins<ul style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: Arial, Helvetica, sans-serif; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">3 cups self rising flour</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 16px;">1 tablespoon ground cinnamon</span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: Arial, Helvetica, sans-serif; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1 1/4 cups vegetable oil</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: Arial, Helvetica, sans-serif; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">3 eggs, lightly beaten</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: Arial, Helvetica, sans-serif; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">2 cups sugar</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: Arial, Helvetica, sans-serif; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">2 cups peeled, pitted, and chopped peaches</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: Arial, Helvetica, sans-serif; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><br />
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<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: Arial, Helvetica, sans-serif; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">Preheat oven to 400 degrees. Spray 16 muffin cups with non-stick cooking spray or line them with cupcake liners. In a large bowl, mix the flour and cinnamon. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups. Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely. Enjoy!</li>
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</li>
</ul></span></div>~Christyhttp://www.blogger.com/profile/14873373516822942705noreply@blogger.com1tag:blogger.com,1999:blog-2469689580879942125.post-16647387784259557372011-07-28T05:56:00.000-07:002011-07-28T05:56:40.938-07:00"Olive Garden" Salad Dressing<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyGcls5buPaO112gdi7UEGMNypLRgg0YWAGM5vu-eNH3RJDOjGUo5lmIqyglQi726HnUbunDdudQ23aorRTpJ0b4IOrGrX1y5AkU49CPUxE4u3UapKrXOP8DFz_7NfdUT-xUu2Sq0V7tw/s1600/olive+garden+dressing.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRvLLddMPdaRCMLGp2fiXa9vatl0XR13ypXfQ2SpZtivDUrRiw9INORdV6RwxRUrC7kz45S4KH4RQBMdNPr2d5Oql28B4bFZ7PGdI_GIutrZFkixRyPyb1B2nrnMeI-9_iXoFYF5u101M/s1600/olive+garden+salad.jpg" imageanchor="1" style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: #404040; font-family: Arial, Helvetica, sans-serif; line-height: 20px;">Here is a delicious dressing to serve over your favorite greens! Because this is very similar to the famous "Olive Garden" recipe, it is delicious with Italian foods and also excellent as a garlic bread dip. Quick and easy, this dressing is best when prepared ahead of time and left to marinate in the fridge for a few hours before serving. </span></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi-uq8Lcb-wGVfGYuCDOpJfXhCywX-lxf765xy_yUKuQBMiKxAP43qPAxeVmJ0JAiky6plLzqS7yV973pQto7npDfQE3nVM-PQkrw-zFzDKTsJ1-H1Kyu5VUd3xqRx_NicjPQ5k5f81qA/s1600/olive+garden+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi-uq8Lcb-wGVfGYuCDOpJfXhCywX-lxf765xy_yUKuQBMiKxAP43qPAxeVmJ0JAiky6plLzqS7yV973pQto7npDfQE3nVM-PQkrw-zFzDKTsJ1-H1Kyu5VUd3xqRx_NicjPQ5k5f81qA/s200/olive+garden+salad.jpg" width="200" /></a></div><br />
<ul class="ingredients" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: Arial, Helvetica, sans-serif; font-size: 14px; font: inherit; line-height: 20px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJZtwrmEB8n6m7LbXbJHVNj5PZ4tyfSdxe8EEn_zDjC1MmlbTiBkqWWe4x6eyIoLMpHwMMfgHWsJpowq-1ON51gZDvHOonBKVnBB9NueAczKFeyemPEVmXjtjQW9aPMdxMvvIomhFUZAo/s1600/olive+garden+dressing.jpg" imageanchor="1" style="clear: right; color: #404040; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJZtwrmEB8n6m7LbXbJHVNj5PZ4tyfSdxe8EEn_zDjC1MmlbTiBkqWWe4x6eyIoLMpHwMMfgHWsJpowq-1ON51gZDvHOonBKVnBB9NueAczKFeyemPEVmXjtjQW9aPMdxMvvIomhFUZAo/s200/olive+garden+dressing.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJZtwrmEB8n6m7LbXbJHVNj5PZ4tyfSdxe8EEn_zDjC1MmlbTiBkqWWe4x6eyIoLMpHwMMfgHWsJpowq-1ON51gZDvHOonBKVnBB9NueAczKFeyemPEVmXjtjQW9aPMdxMvvIomhFUZAo/s1600/olive+garden+dressing.jpg" imageanchor="1" style="clear: right; color: #404040; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none;"></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJZtwrmEB8n6m7LbXbJHVNj5PZ4tyfSdxe8EEn_zDjC1MmlbTiBkqWWe4x6eyIoLMpHwMMfgHWsJpowq-1ON51gZDvHOonBKVnBB9NueAczKFeyemPEVmXjtjQW9aPMdxMvvIomhFUZAo/s1600/olive+garden+dressing.jpg" imageanchor="1" style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: #404040;"> </span></a>
<li class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #404040; font-size: 14px; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;">1/2 cup mayonnaise</li>
<li class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #404040; font-size: 14px; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;">1/3 cup white vinegar</li>
<li class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #404040; font-size: 14px; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;">1 teaspoon vegetable oil</li>
<li class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #404040; font-size: 14px; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;">3 tablespoon corn syrup </li>
<li class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #404040; font-size: 14px; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;">1/4 cup Parmesan/Romano cheese</li>
<li class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #404040; font-size: 14px; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;">1/4 teaspoon garlic salt</li>
<li class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #404040; font-size: 14px; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;">1/2 teaspoon Italian seasoning</li>
<li class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #404040; font-size: 14px; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;">1/2 teaspoon parsley flakes</li>
<li class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #404040; font-size: 14px; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;">1 tablespoon lemon juice</li>
<li class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #404040; font-size: 14px; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;">sugar (optional)</li>
</ul><div><span class="Apple-style-span" style="color: #404040; font-family: Arial, Helvetica, sans-serif; font-size: 14px; line-height: 20px;"><br />
</span></div><div><span class="Apple-style-span" style="color: #404040; font-family: Arial, Helvetica, sans-serif; font-size: 14px; line-height: 20px;">Place all ingredients in a blender until well mixed. If this is a little too tart for your own personal taste, add a little extra sugar. This salad dressing is good for about 10 days if stored in an airtight container in the refrigerator. </span></div><div><span class="Apple-style-span" style="color: #404040; font-family: Arial, Helvetica, sans-serif; font-size: 14px; line-height: 20px;"><br />
</span></div><div><span class="Apple-style-span" style="color: #404040; font-family: Arial, Helvetica, sans-serif; font-size: 14px; line-height: 20px;">Serve over mixed greens with red onion slices, a can of rinsed and drained black olives, croutons, tomato, Parmesan cheese, and a banana pepper.</span></div>~Christyhttp://www.blogger.com/profile/14873373516822942705noreply@blogger.com0tag:blogger.com,1999:blog-2469689580879942125.post-32879107708780677792011-07-26T18:48:00.000-07:002011-07-26T18:48:39.409-07:00Blueberry Crunch<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib_7aU8IzOQoQcGicwSg-TH6ID4-cqiTGl4LJ89kvuA7n72_BgbDgrs6XasqmomN-WAShxRKl6h1v6HAoGplxtekEhHTkSRkHO123rf1lpsS8y46nIy0Au2dRZMmizNNgl9l2tiDzjB1U/s1600/2011+698.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib_7aU8IzOQoQcGicwSg-TH6ID4-cqiTGl4LJ89kvuA7n72_BgbDgrs6XasqmomN-WAShxRKl6h1v6HAoGplxtekEhHTkSRkHO123rf1lpsS8y46nIy0Au2dRZMmizNNgl9l2tiDzjB1U/s200/2011+698.jpg" width="200" /><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib_7aU8IzOQoQcGicwSg-TH6ID4-cqiTGl4LJ89kvuA7n72_BgbDgrs6XasqmomN-WAShxRKl6h1v6HAoGplxtekEhHTkSRkHO123rf1lpsS8y46nIy0Au2dRZMmizNNgl9l2tiDzjB1U/s1600/2011+698.jpg" imageanchor="1" style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 23px;"> </span></a></div><ul class="kv-ingred-list1" style="color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px; margin-bottom: 14px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 (20-ounce) can crushed pineapple, in juice</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">3 cups fresh (or frozen) blueberries</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/2 cup sugar</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 box yellow cake mix</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 cup chopped pecans (optional)</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">3/4 cup butter, melted</li>
</ul><div><span class="Apple-style-span" style="color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 23px;">Preheat oven to 350 degrees. Spray a 9x13 inch pan with non-stick cooking spray. Pour pineapple into the dish and spread over bottom. Sprinkle blueberries over pineapple and then the sugar over the blueberries. Cover blueberries with the box of yellow cake mix (and pecans, if you so choose). Drizzle with melted butter and bake for 35-40 minutes. </span></span></div>~Christyhttp://www.blogger.com/profile/14873373516822942705noreply@blogger.com2tag:blogger.com,1999:blog-2469689580879942125.post-52996806261467089532011-06-02T07:07:00.000-07:002011-06-02T07:07:35.420-07:00Blueberry PieHere is a wonderful pie recipe you can use with any type of berry. Our berry of choice... blueberry!!! <br />
<br />
2 pie shells (I use the refrigerated pie shells.)<br />
1/2 c. sugar<br />
3/4 c. flour<br />
1/2 tsp. cinnamon<br />
4 c. berries <br />
1 1/2 T. butter<br />
<br />
Carefully press one of the pie shells into the bottom and sides of an ungreased 9 inch glass pie dish. In a mixing bowl, combine dry ingredients first, then stir in berries. Slice butter and put on top of ingredients after it is poured into the pie shell. Carefully lay the second pie shell over the berry mixture and wrap the edges under the bottom crust edge. Press edges together to seal; flute. Cut slits in top crust. Bake in a 425 degree preheated oven for 35-40 minutes. After 15 minutes of baking, remove pie and cover the edge of crust with strips of foil to prevent burning. Return to oven and continue baking. ~Christyhttp://www.blogger.com/profile/14873373516822942705noreply@blogger.com0tag:blogger.com,1999:blog-2469689580879942125.post-88746516120598951782011-05-27T12:49:00.000-07:002011-05-27T12:49:49.071-07:00Baked Spaghetti<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXY5552QOKfR2ZBDDu9BMiMKIQFjcVqZXu25hOrynmNOz0KTDbuEMO7rUJmaunJq3T-Pks8AhtSnR7j-jnSQJ4kIynLMqy7sk7fXpH4dGi8uc5buatqPKPBq8abyBkYXj2pMVWqYooIuI/s1600/baked_spaghetti_1.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXY5552QOKfR2ZBDDu9BMiMKIQFjcVqZXu25hOrynmNOz0KTDbuEMO7rUJmaunJq3T-Pks8AhtSnR7j-jnSQJ4kIynLMqy7sk7fXpH4dGi8uc5buatqPKPBq8abyBkYXj2pMVWqYooIuI/s200/baked_spaghetti_1.jpg" t8="true" width="200px" /></a></div>This recipe is one I have thrown together for our youth and children summer camps. Instead of slaving over hot noodles in the middle of the afternoon, I prefer to prepare this dish in the cool of the morning, pop it in the fridge, and pull it out to bake at dinnertime. Here is a cheesy twist to your favorite spaghetti... a summer hit! <br />
<br />
2 pounds lean ground beef (Or deer meat!)<br />
<div class="plaincharacterwrap ingredient">2 (26 ounce) jars spaghetti sauce (I use garlic mushroom)</div><div class="plaincharacterwrap ingredient">1 pound angel hair pasta </div><div class="plaincharacterwrap ingredient">2 cups shredded mozzarella cheese</div><div class="plaincharacterwrap ingredient"><br />
</div><div class="plaincharacterwrap ingredient"><br />
</div><span class="plaincharacterwrap break">1. In large skillet, cook hamburger until brown. (I always season my meat with pepper, garlic salt, and seasoned salt while browning.)</span><br />
<span class="plaincharacterwrap break">2. Bring a large pot of lightly salted water to a boil. Mix in pasta and cook according to package directions or until al dente; drain. </span><br />
<span class="plaincharacterwrap break">3. Mix together pasta, sauce, meat, and about 3/4 c. of the mozzarella cheese. Pour into 9x13 pan. </span><br />
<span class="plaincharacterwrap break">4. Cover with foil and pop in the fridge until ready to bake. (Be sure to set it out for about 30-45 minutes before baking to take the chill off.) </span><br />
<span class="plaincharacterwrap break">5. Preheat the oven to 350 degrees. Using a new sheet of foil, cover and bake for 30-40 minutes. </span><br />
<span class="plaincharacterwrap break">6. Uncover, top with remaining cheese, sprinkle a little parsley (for color), and bake for another 5-10 minutes, or until cheese is bubbly. (You could even turn your oven to broil at this point to make the cheese have a brown, crispy look.)</span><br />
<div class="plaincharacterwrap ingredient"><br />
</div><div class="plaincharacterwrap ingredient"><br />
</div>~Christyhttp://www.blogger.com/profile/14873373516822942705noreply@blogger.com0tag:blogger.com,1999:blog-2469689580879942125.post-9898965388999525082011-05-17T08:08:00.000-07:002011-05-17T08:08:19.103-07:00Midnight DelightHere is a trifle I put together last weekend using pieces of different recipes. It turned out delicious, but I advise you to only dip small portions. After pondering a name, "Midnight Delight" seemed suitable. <strong>CAUTION:</strong> This is <em>VERY </em>rich. Can't say I didn't warn you! <br />
<br />
<span style="font-size: large;">Brownies:</span><br />
1 family size (13x9) package of brownie mix (check the back of the box for additional ingredients)<br />
1 c. miniature size chocolate chips<br />
<br />
Mix brownies according to package directions. Add 1c. chocolate chips and stir. Bake according to package directions and cool completely.<br />
<em><span style="font-size: x-small;">Hint: I substitute coffee for the water on the brownie mix. Coffee always brings out the best in chocolate!</span></em><br />
<br />
<span style="font-size: large;">Cream Cheese Fluff:</span><br />
1 box powdered sugar<br />
1 8oz. package cream cheese (room temperature)<br />
1 10oz. container cool whip (do not use recuced fat or light)<br />
1 teaspoon vanilla<br />
<br />
Beat cream cheese and powdered sugar until creamy. Then add cool whip and vanilla and beat until combined. Set aside.<br />
<br />
<span style="font-size: large;">Fudge Sauce:</span><br />
2 cups granulated sugar<br />
1/4 cup cocoa<br />
1/4 teaspoon salt<br />
1 (12 oz.) can evaporated milk<br />
1 stick butter<br />
1 teaspoon vanilla<br />
<br />
Combine all ingredients, except the vanilla, in a heavy sauce pan and boil fast for 2 minutes, stirring constantly. Remove from heat, add the vanilla, and beat until creamy. Set aside to cool.<br />
<br />
<br />
Using a trifle dish (or clear glass dish), layer ingredients in this order: brownies (crumble using hands), cream cheese fluff, fudge sauce; being careful to end with the fudge sauce. The last layer of fudge sauce should be simply drizzled over the top. And you can use 1/4 cup of miniature chocolate chips to sprinkle over the top as a garnish as well.~Christyhttp://www.blogger.com/profile/14873373516822942705noreply@blogger.com1tag:blogger.com,1999:blog-2469689580879942125.post-30747656382474693122011-05-11T07:23:00.000-07:002011-05-11T07:35:38.934-07:00Pimento Cheese<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaLPnIwlPMFdvGkdd5XJmeRrSNgqcOzZvEOfPYhlTN3RSJckDotWEq8eofax3jpnkf38qYlGziE3bvGTkqizP8wn5mF6k0XoeIED9rJlaXZC7-XgfhyphenhyphenaRbj4amfrWYzDnxC5rsArgoFI8/s1600/2010+199.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaLPnIwlPMFdvGkdd5XJmeRrSNgqcOzZvEOfPYhlTN3RSJckDotWEq8eofax3jpnkf38qYlGziE3bvGTkqizP8wn5mF6k0XoeIED9rJlaXZC7-XgfhyphenhyphenaRbj4amfrWYzDnxC5rsArgoFI8/s320/2010+199.jpg" width="240px" /></a></div>This is a recipe I created while working at a local coffee shop. Since I do not eat mayo, there were people who would taste these recipes to give me ideas on what to add or take away. After much tweaking, here is the end result. Enjoy!<br />
<br />
4 c. finely shredded sharp cheddar cheese<br />
1 1/2 c. mayo (I use Kraft)<br />
2 jars pimentos<br />
1/2 T. salt<br />
1/2 T. pepper<br />
1/2 T garlic powder<br />
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Using a glove, mix all ingredients well with your hand. Store in an airtight container in the refrigerator. Eat on bread as a sandwich or with crackers as a dip. Makes 2 lbs.~Christyhttp://www.blogger.com/profile/14873373516822942705noreply@blogger.com0tag:blogger.com,1999:blog-2469689580879942125.post-73083730942885859302011-04-28T14:39:00.000-07:002011-04-28T14:39:55.412-07:00Fiesta in a Pocket (Salsa topped chicken)Are you ready for a new idea to "jazz up" your chicken breasts? Here is a great way to accomplish that tonight! This is a simple, colorful, fun, and yummy way to enjoy dinner.<br />
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<span style="font-size: large;"><strong>Fiesta in a Pocket</strong></span><br />
4-6 chicken breasts<br />
aluminum foil <br />
<a href="http://clharding.blogspot.com/2011/04/corn-black-bean-salsa.html">Corn & Black Bean Salsa</a><br />
shredded cheddar cheese<br />
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Tear aluminum foil in individual sheets for each piece of chicken. (Almost double for each piece.) Lay chicken breast on the middle of the foil sheets. Spoon desired amount of <a href="http://clharding.blogspot.com/2011/04/corn-black-bean-salsa.html">Corn & Black Bean Salsa</a> over each piece of chicken. Fold aluminum foil up and around chicken. Place on a cookie sheet (also lined with foil - for easy clean up) and bake in a 350 degree oven for 30-40 minutes or until center juices run clear. When chicken is fully cooked, carefully open "pockets" and sprinkle cheddar cheese on each one. Return to oven and cook until cheese is melted. Enjoy!<br />
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Tip:<br />
Beautiful and delicious when served with yellow rice! (Or <a href="http://clharding.blogspot.com/2010/08/arroz-con-pollo-chicken-and-rice.html">arroz con pollo</a>)~Christyhttp://www.blogger.com/profile/14873373516822942705noreply@blogger.com0tag:blogger.com,1999:blog-2469689580879942125.post-62872593435121157372011-04-28T14:29:00.000-07:002011-04-28T14:29:25.603-07:00Corn & Black Bean SalsaI've been mixing salsa this way for several years now. It is an easy way to make your salsa go further, cut the heat, and get in your veggies! <br />
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<strong><span style="font-size: large;">Corn & Black Bean Salsa</span></strong><br />
1 jar of salsa (your choice)<br />
1 can black beans (rinsed and drained)<br />
1 can whole kernel corn (drained)<br />
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Mix these three ingredients together and POW... you have a new, exciting salsa!~Christyhttp://www.blogger.com/profile/14873373516822942705noreply@blogger.com0tag:blogger.com,1999:blog-2469689580879942125.post-69255803108789032192011-04-14T10:38:00.000-07:002011-04-14T10:38:01.943-07:00Syrup Tea CakesIf you're from the south, you've probably been to a cane grinding a time or two. I just love the history and sense of family that comes from being a part of these events. And if you've went to one, you've probably not come home empty handed. More than likely, you either purchased or were given a bottle of fresh cane syrup. Cane syrup is delicious on <a href="http://clharding.blogspot.com/2011/01/hoecakes.html">hoecakes</a>, <a href="http://clharding.blogspot.com/2010/11/biscuits.html">biscuits</a>, pancakes, and waffles. But it is also delicious when made into a soft, sweet cookie. This recipe was passed down from a friend of my parents and is a favorite among our family. My dad bakes these "tea cakes", as we call them, and takes them to shut-ins in our church. And since this recipe makes more than enough for you to share and eat yourself, my children are never left out in the distribution of these amazing cookies. So if you're in the mood for some cane syrup, pull that bottle out and get to work. You will not be disappointed!<br />
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1 1/2 c. cooking oil<br />
1 1/2 c. sugar<br />
1 1/2 c. cane syrup<br />
2 eggs<br />
1/4 c. boiling water<br />
1/2 tsp. baking soda<br />
1 tsp. vanilla <br />
1 tsp. allspice<br />
1/2 tsp. mace<br />
1/2 tsp. cinnamon<br />
self rising flour (don't ask how much... I don't measure)<br />
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Mix all ingredients (except flour) very well. Using your hands, work in flour. Roll about the size of small biscuits and place on cookie sheet. Flatten. (The softer the dough you can work with, the softer the cakes. Grease your hands to roll.) Bake at 450 degrees until brown around the edges. (Don't ask how long... it's different for each batch. Just turn your oven light on and peek in every now and then.) Enjoy! ~Christyhttp://www.blogger.com/profile/14873373516822942705noreply@blogger.com0tag:blogger.com,1999:blog-2469689580879942125.post-16547287221208212302011-04-12T17:15:00.000-07:002011-04-12T17:15:17.537-07:00SlothOne animal no one should desire to be called is a "sloth". While strolling through the zoo yesterday, I pointed out the sloth to my daughter and reminded her of why she should never desire the title of "sloth" or wish that title upon anyone else. Sloths are slow moving mammals that hang upside down on their hooklike claws and feed on leaves, plants, and fruits. A sloth has long, shaggy fur that harbors its very own ecosystem. According to mongabay.com, <span style="font-size: x-small;"><span style="font-family: inherit; font-size: small;">one study found more than 950 beetles on a single sloth, living off the algae growing in its fur. Are you disgusted yet? </span></span><br />
As vile we as humans may believe this animal to be, our God has been merciful to the sloth by giving him this fur. The fur on a sloth grows away from his extremities to provide protection from the natural elements he is exposed to. This fur also houses alge which acts as a camoflauge to protect him from predators. Doesn't that thrill your soul?<br />
Our Lord is so gracious to provide for each of His creatures on an individual level. Though this sloth is lazy, eats things that are tough on his digestive system, and does things a bit backwards (hanging upside down), God still takes care of him. He still provides for his every need. And if our Lord will look after the sloth, how much more will he provide for you and I? <br />
In no way am I endorsing sloth like behavior. Nor am I encouraging you to be lazy and just expect God to lay everything out for you. But what I want you to see is what He showed me yesterday; that He loves the sloth, He loves you, and He loves me on an individual level. He will provide His grace to meet us where we are. Yes, he did provide the sloth protection from the elements. But it did not come without a price! Think of the heavy load this animal must carry around in his fur. God's grace is sufficient, and He may very well shelter you from harsh elements. But that grace was not free! God had to sacrifice His only Son to give us the freedom we can have through Him. <br />
The Bible does have some examples to remind us about not having sloth like behavior. We should take these verses and heed their warning. However, next time you have the chance to see a sloth up close, remember where you were before grace was showered upon you and be mindful of how you must show that same grace to others.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGOmUvilcBUL-yilQXLVFbsEnGbxVACdJ8WPgcHrfi1iqUjFC6EoqI29XycEZmvVwjRlOezAlkrP-KoUBJsM5fdQAlVyJ1vl9TQUwoqvWfuq7azbOdbVWnMNCRhTL6QdqQMIahEcSrLlo/s1600/sloth.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGOmUvilcBUL-yilQXLVFbsEnGbxVACdJ8WPgcHrfi1iqUjFC6EoqI29XycEZmvVwjRlOezAlkrP-KoUBJsM5fdQAlVyJ1vl9TQUwoqvWfuq7azbOdbVWnMNCRhTL6QdqQMIahEcSrLlo/s320/sloth.bmp" width="213" /></a></div><br />
The lazy man does not roast his game, but the diligent man prizes his possessions. Proverbs 12:27 NIV <br />
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The slothful hideth his hand in [his] bosom; it grieveth him to bring it again to his mouth. Proverbs 26:15 KJV<br />
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<i>Be</i> kindly affectioned one to another with brotherly love; in honour preferring one another; Not slothful in business; fervent in spirit; serving the Lord; Rejoicing in hope; patient in tribulation; continuing instant in prayer; Distributing to the necessity of saints; given to hospitality. Romans 12: 10-13 KJV~Christyhttp://www.blogger.com/profile/14873373516822942705noreply@blogger.com0tag:blogger.com,1999:blog-2469689580879942125.post-47346236467346381182011-03-30T06:55:00.000-07:002011-03-30T06:55:10.680-07:00Peanut Butter Bread<span style="color: purple; font-family: Verdana, sans-serif;">It's Spring, and time for picnics in the park! Tired of the same old peanut butter and jelly sandwich? Why not bake this delicious peanut butter bread and pack your favorite jam to spread on when it's time to eat! This bread takes around an hour to bake, so plan ahead. You can prepare your picnic basket while it bakes so you'll be ready to leave as soon as it comes out of the oven. Simply wrap it in tin foil to keep it warm until you reach your destination. I hope you and your family will enjoy this rich warm bread on your next lunch outing. </span><br />
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<span style="color: purple; font-family: Verdana, sans-serif;">2 c. all-purpose flour</span><br />
<span style="color: purple; font-family: Verdana, sans-serif;">1/3 c. sugar</span><br />
<span style="color: purple; font-family: Verdana, sans-serif;">2 tsp. baking powder</span><br />
<span style="color: purple; font-family: Verdana, sans-serif;">1 tsp. salt</span><br />
<span style="color: purple; font-family: Verdana, sans-serif;">1 egg</span><br />
<span style="color: purple; font-family: Verdana, sans-serif;">1 c. milk</span><br />
<span style="color: purple; font-family: Verdana, sans-serif;">3/4 c. peanut butter </span><br />
<span style="color: purple; font-family: Verdana, sans-serif;">(reduced fat or generic brands are NOT reccommended for this recipe)</span><br />
<span style="color: purple; font-family: Verdana, sans-serif;">Your choice of jelly or jam</span><br />
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<span style="color: purple; font-family: Verdana, sans-serif;">In a mixing bowl, combine the flour, sugar, baking powder, and salt. Add egg, milk, and peanut butter; stir just until combined. Pour into a greased 8x4x2 inch loaf pan. Bake at 350 degrees for 50-60 minutes or until toothpick comes out clean. Cool for 10 minutes on a wire rack before removing from pan. Slice and serve with your favorite jam! </span>~Christyhttp://www.blogger.com/profile/14873373516822942705noreply@blogger.com1tag:blogger.com,1999:blog-2469689580879942125.post-34113336343249960552011-03-29T10:26:00.000-07:002011-03-29T10:26:29.459-07:00Blueberry Dumplings<span style="color: #351c75;">It's a dreary, chilly, Spring day here in South Georgia; and I thought our family could use some blueberry dumplings to warm us up! My Nanny Nora made blackberry dumplings when I was a kid, and they are equally delicious! However, when making blackberry dumplings, you must thoroughly squeeze the berries in a cheesecloth to extract all of the seeds. That can be quite time consuming, so these blueberry dumplings are a great substitute to the sweet treat I grew up eating.</span> <br />
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<span style="color: #351c75; font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>Blueberry Dumplings</strong></span><br />
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<span style="color: #351c75; font-family: Georgia;">Berry Juice:</span><br />
<span style="color: #351c75; font-family: Georgia;">1 quart blueberries (rinsed thoroughly)</span><br />
<span style="color: #351c75; font-family: Georgia;">1 c. sugar</span><br />
<span style="color: #351c75; font-family: Georgia;">1-2 c. water</span><br />
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<span style="color: #351c75; font-family: Georgia;">Dumplings:</span><br />
<span style="color: #351c75; font-family: Georgia;">1 c. flour</span><br />
<span style="color: #351c75; font-family: Georgia;">1 tsp. baking powder</span><br />
<span style="color: #351c75; font-family: Georgia;">1/2 tsp. sugar</span><br />
<span style="color: #351c75; font-family: Georgia;">1/4 tsp. salt</span><br />
<span style="color: #351c75; font-family: Georgia;">1 stick butter (room temperature)</span><br />
<span style="color: #351c75; font-family: Georgia;">milk</span><br />
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<span style="color: #351c75; font-family: Georgia;">In a medium size mixing bowl, mix flour, baking powder, sugar, and salt. With a fork, cut butter into flour mixture until crumbly. Add a little milk to make the dumplings doughy. Set aside. In a large pot, bring blueberries, sugar, and water to a rolling boil. Drop dumplings in with a regular size teaspoon. Shake pot after dropping several dumplings in. <u><strong>Do not stir!!!</strong></u> Once all dumplings are in, place lid on pot, reduce heat, and cook for about 20 minutes. <strong><u>Do not open lid!</u> </strong>Shake the pot several times throughout cooking<strong>. <u>Do not stir!</u></strong> Remove lid and let dumplings stand for 5-10 minutes before serving. </span><br />
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<span style="color: #351c75; font-family: inherit;">*Tips:</span><br />
<ol><li><span style="color: #351c75; font-family: inherit;">Freezing blueberries? Don't wash them! Simply place them in a Ziplock storage bag and freeze them. When it's time to use them, measure out what you need and wash them at that time. </span></li>
<li><span style="color: #351c75;">My Nanny Nora used flat dumplings in her origional dish of Blackberry Dumplings. She may have made them from scratch, or simply bought them from the freezer section in the grocrey store. Sometimes I make the thick, drop dumplings (above recipe), and sometimes I buy the frozen flat dumplings to use. It's all up to you! Try them both! =)</span></li>
<li><span style="color: #351c75;">I do not eat these with icecream, but I'm sure if you're an icecream kind of person it would be delicious with this dessert! Try it and see! I do remember Nanny pouring evaporated milk over hers at times. </span></li>
</ol>~Christyhttp://www.blogger.com/profile/14873373516822942705noreply@blogger.com0tag:blogger.com,1999:blog-2469689580879942125.post-2419995286504639482011-03-14T13:49:00.000-07:002011-03-14T13:49:52.932-07:00Raspberry-Lemon Whoopie Pies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsU4c9EL513IVHxDVinC2QeAxAk0Y1TuTsa7vF4HklV4SoU-tYp1de9MKbVkWq1IWy9DHcrYUw4gykDoNdSJy8OYU6K7-hLU_G8MqmeuNqQltHPg8qCXbD0wBkD7rc45ukRahbWq3yLgY/s1600/2011+235.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsU4c9EL513IVHxDVinC2QeAxAk0Y1TuTsa7vF4HklV4SoU-tYp1de9MKbVkWq1IWy9DHcrYUw4gykDoNdSJy8OYU6K7-hLU_G8MqmeuNqQltHPg8qCXbD0wBkD7rc45ukRahbWq3yLgY/s320/2011+235.jpg" width="320" /></a></div><span style="color: magenta; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: large;"><em>This desert is dreamy! A wonderful way to welcome in Spring...</em></span><br />
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<span style="color: black; font-family: inherit;">Lemon Cookies</span><br />
<li _extended="true">1/2 cup (1 stick) butter, room temperature </li><br />
<li _extended="true">1 cup light-brown sugar </li><br />
<li _extended="true">1 tablespoon grated lemon zest </li><br />
<li _extended="true">1 teaspoon pure vanilla extract </li><br />
<li _extended="true">1 large egg </li><br />
<li _extended="true">2 1/4 cups all-purpose flour </li><br />
<li _extended="true">3/4 teaspoon baking powder </li><br />
<li _extended="true">1/4 teaspoon baking soda </li><br />
<li _extended="true">1/2 teaspoon coarse salt </li><br />
<li _extended="true">1 cup whole milk</li><br />
<div _extended="true"><br />
</div><div _extended="true">Raspberry Cream Filling</div><li _extended="true">3 tablespoons light-brown sugar </li><br />
<li _extended="true">3 tablespoons powdered sugar </li><br />
<li _extended="true">1 teaspoon pure lemon extract </li><br />
<li _extended="true">3/4 cup heavy cream </li><br />
<li _extended="true">1 cup fresh raspberries (4 ounces) </li><br />
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Directions<br />
<li _extended="true"><span _extended="true">Preheat oven to 350 degrees. In a large bowl, using an electric mixer, beat butter, 1 cup brown sugar, and lemon zest until light and creamy. Add vanilla and egg and beat to combine, scraping down bowl as needed. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. With mixer on low, beat in flour mixture in 3 additions, alternating with milk and ending with flour mixture (scrape bowl as needed). Beat well to combine.</span> </li><br />
<li _extended="true"><span _extended="true">Drop batter in 2-tablespoon mounds, about 2 inches apart, onto two parchment-lined baking sheets. Bake until puffed and pale golden around edges, 17 to 19 minutes, rotating sheets halfway through. Let cakes cool completely on sheets on wire racks.</span> </li><br />
<li _extended="true"><span _extended="true">In a large bowl, whip cream, 3 tablespoons brown sugar, 3 tablespoons powdered sugar, and lemon flavoring to soft peaks. In a small bowl, mash raspberries with a fork, then fold into whipped cream. Divide raspberry cream evenly among bottoms of half the cakes, then sandwich with remaining cakes.</span></li><br />
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You can make the cookies for these whoopie pies a day ahead and fill them just before serving. They are beautiful when dusted with powdered sugar! <br />
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<span style="color: magenta; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><strong>Tip:</strong> </span><br />
<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2RIDbTcko_S88RbqB69sw-9-klJU56f5YddDN662NnO3z-pahIn6o3kNTu2safCFgPZK_CmkrqyDYQe8tbL_zD-dl47DKltu91sxC7kzxy9TH29AJ2NJ73fKfBTQNm1DzaLn3gw0iqVY/s1600/2011+237.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2RIDbTcko_S88RbqB69sw-9-klJU56f5YddDN662NnO3z-pahIn6o3kNTu2safCFgPZK_CmkrqyDYQe8tbL_zD-dl47DKltu91sxC7kzxy9TH29AJ2NJ73fKfBTQNm1DzaLn3gw0iqVY/s200/2011+237.jpg" width="200" /></a><span style="color: magenta; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><em>After plating these, dust them with powdered sugar and garnish the corner of the plate with lemon slices and fresh raspberries.</em></span> <br />
</div>~Christyhttp://www.blogger.com/profile/14873373516822942705noreply@blogger.com0tag:blogger.com,1999:blog-2469689580879942125.post-54773348604570359002011-03-09T08:27:00.000-08:002011-03-09T08:40:22.555-08:00How to Make a Latte<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDd5QGwwJxLHEaES56Sbz0aJTKFyxM8dkI5n3KQVWfadw5c2NTU_Ws8MpzFTFLPySdoZce0r-HYenZgMhHwgTRtCYYQ5OmI91BfXEYZNPyzuKF_lMbSbNYMggCpeW8KasazUyR2aOpo4g/s1600/2011+071.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDd5QGwwJxLHEaES56Sbz0aJTKFyxM8dkI5n3KQVWfadw5c2NTU_Ws8MpzFTFLPySdoZce0r-HYenZgMhHwgTRtCYYQ5OmI91BfXEYZNPyzuKF_lMbSbNYMggCpeW8KasazUyR2aOpo4g/s320/2011+071.jpg" width="320" /></a></div><em><strong><span style="background-color: white; color: purple; font-family: Georgia, "Times New Roman", serif;">For my 30th birthday, my husband bought me an espresso machine so I could make my very own lattes at home! I do not make these daily, but it is very nice to have the option when you're craving one! I wanted to give a sort of "how to" recipe for making a latte since that is the overall title and inspiration for this blog. </span></strong></em><br />
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<span style="color: purple; font-family: Georgia;">You will have to convert this according to your own espresso machine, but here is the overall idea...</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Espresso </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">3/4 to 1 cup Milk </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Flavor of choice</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCZyhK3CPZsnoeRD-FHmThyphenhyphen2uvhH902odwlUNgXXjoojJF0bVuHsFNC7NZL9rADklknuTrdgoC0UvOLrAg5g50Tb2ZsdogX6eazNionevDRhPbDL3PDMDubQLm33RJfs6txa46JEDeiaI/s1600/2011+060.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCZyhK3CPZsnoeRD-FHmThyphenhyphen2uvhH902odwlUNgXXjoojJF0bVuHsFNC7NZL9rADklknuTrdgoC0UvOLrAg5g50Tb2ZsdogX6eazNionevDRhPbDL3PDMDubQLm33RJfs6txa46JEDeiaI/s200/2011+060.jpg" width="200" /></a></div><span style="font-family: Georgia, "Times New Roman", serif;">Pour 1 to 2 ounces of desired flavoring into a 12-16 oz. cup.</span><br />
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<div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfJ0Cuvjgp5saKVQ6j30WS-OHizKwK4WZiXOGGTsZx2bueyoZpf6GSzw_w_WRGqeU2LuxZHPZW2Mtb4xR7v7uqbXd6bwSFeQNnsU2wnfpk4uDTqik7VUbsmKVzywJFcvBjuU2HNKL4jGU/s1600/2011+058.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfJ0Cuvjgp5saKVQ6j30WS-OHizKwK4WZiXOGGTsZx2bueyoZpf6GSzw_w_WRGqeU2LuxZHPZW2Mtb4xR7v7uqbXd6bwSFeQNnsU2wnfpk4uDTqik7VUbsmKVzywJFcvBjuU2HNKL4jGU/s200/2011+058.jpg" width="200" /></a></div><span style="font-family: Georgia, "Times New Roman", serif;">Tamp the ground espresso into the portafilter firmly and lock it into the group head on the espresso machine. Start the shots.</span><br />
<div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwFDUmwobPmGBSxl7xhlriqdSWfk-cFO8y9K57B7ubBTNyaF3xFEF9IPM1qFd6gNtmCVJGm0ib-cAFsJI7LW8d480YBlSYTDVmxIHvf1lTT0f2vWnmZBKx3947N_fSXqiTs-U_MoP2gHY/s1600/2011+059.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwFDUmwobPmGBSxl7xhlriqdSWfk-cFO8y9K57B7ubBTNyaF3xFEF9IPM1qFd6gNtmCVJGm0ib-cAFsJI7LW8d480YBlSYTDVmxIHvf1lTT0f2vWnmZBKx3947N_fSXqiTs-U_MoP2gHY/s200/2011+059.jpg" width="200" /></a></div><span style="font-family: Georgia, "Times New Roman", serif;">Pour the shots of espresso into prepared cup.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">(This is a photo of the espresso brewing. When brewing is complete, you pour the shots over your flavoring.) </span><br />
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</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnJSa4vZ5Dwo061A9aJXwLo6SZ2D1qR-T_c8mVtwYMz-MkPAyaEdsJcizIr6i9H6bVO5jcTgLovo8qqavwSZJr2vn0oHFqtzBlluBHS-SqUhcWf4_bTnkLL1ts4t21eSr0oqH2P_bnbKY/s1600/2011+065.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnJSa4vZ5Dwo061A9aJXwLo6SZ2D1qR-T_c8mVtwYMz-MkPAyaEdsJcizIr6i9H6bVO5jcTgLovo8qqavwSZJr2vn0oHFqtzBlluBHS-SqUhcWf4_bTnkLL1ts4t21eSr0oqH2P_bnbKY/s200/2011+065.jpg" width="200" /></a></div><span style="font-family: Georgia, "Times New Roman", serif;">Fill the metal pitcher with 1 cup milk, or 3/4 cup if using a flavor.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Place thermometer securely inside the steel pitcher.</span><br />
<span style="font-family: Georgia;">(As you can see here, I don't normally do this.)</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Steam milk between 155ºF and 165F. It will scorch above 170ºF.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">The steam wand should be inserted diagonally just below the surface of the milk.</span><br />
<span style="font-family: Georgia;">(This will help you get the thick foam you desire.)</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO82diF1_gcw3zdNbi-B9mfjseMadLe5f8o3RuNBXWDdXz2KFRsoChyphenhyphenqJfZbz0VgVR_NLlHZ9hAb87uBAk7sqnKI-bTOSdfv-JliUim06m3t8cTm-eFGNsITPFjb_S2m-qWlszePfwjAE/s1600/2011+066.jpg" imageanchor="1" style="clear: left; cssfloat: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO82diF1_gcw3zdNbi-B9mfjseMadLe5f8o3RuNBXWDdXz2KFRsoChyphenhyphenqJfZbz0VgVR_NLlHZ9hAb87uBAk7sqnKI-bTOSdfv-JliUim06m3t8cTm-eFGNsITPFjb_S2m-qWlszePfwjAE/s200/2011+066.jpg" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Georgia, "Times New Roman", serif;">Pour steamed milk over espresso. Do not let your shots sit very long before pouring steamed milk over them. The steaming process should be done accuratly, but quickly. When pouring use a spoon to regulate the flow of the foam. Make sure no foam enters the drink until you are about 1/4 in. from the top, where you can remove your spoon. The result should be a nice brown foamy top with a small white foam center.</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> </div><div style="text-align: center;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: purple; font-family: Georgia, "Times New Roman", serif;"><em>For an added touch, drizzle chocolate or caramel on top of the foam. Or, add whip cream to the top for sweeter sipping.</em></span></div></div><br />
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<div class="separator" style="clear: both; text-align: center;"></div>~Christyhttp://www.blogger.com/profile/14873373516822942705noreply@blogger.com0tag:blogger.com,1999:blog-2469689580879942125.post-13525350588195358912011-03-07T07:52:00.000-08:002011-03-07T07:52:01.066-08:00Pistachio Salad<span style="color: #38761d; font-size: large;"><em><strong>When I was a little girl, I'd ask my mom to make "green stuff". This wonderful salad (as they call it), is wonderfully refreshing. So if you're looking for something green to mix up for St. Patrick's Day, here is a quick, easy, and delicious treat!</strong></em></span><br />
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<div class="plaincharacterwrap">1 (20 ounce) can crushed pineapple </div><div class="plaincharacterwrap">2 (3 ounce) package instant pistachio pudding mix </div><div class="plaincharacterwrap">1 (8 ounce) container frozen whipped topping, thawed in refrigerator</div><div class="plaincharacterwrap">1cup miniature marshmallows</div><div class="plaincharacterwrap"><br />
</div><div class="plaincharacterwrap"><br />
</div><div class="plaincharacterwrap"><span class="plaincharacterwrap break">In a large bowl, combine the pineapple and dry pistachio pudding mix. Fold in thawed whipped topping and marshmallows until well mixed. Refrigerate until chilled and serve.</span></div>~Christyhttp://www.blogger.com/profile/14873373516822942705noreply@blogger.com0