Patriotic Dipped Pretzels

Sweet, salty and crunchy deliciousness all in a patriotic package.

Patriotic Dipped Pretzels

Ingredients:
Red, white and blue candy melts
Pretzels rods
White sprinkles

Directions:
Start by melting the white melts in the microwave according to package directions. Dip two thirds of the pretzel rod in the white. Lay out on parchment paper or cooling rack with wax paper underneath.

Allow them to dry.

Next melt the blue candy melts. Dip the top third of the white section in the blue. While it is still wet, sprinkle with the white sprinkles. Allow to dry.

Finally, melt the red candy melts. Pour melted red candy into plastic baggie. Cut the corner of the baggie and drizzle over the white section.

After they dry, you have the perfect patriotic treat for your party.

Patriotic Candied Popcorn

Super easy and delicious and a fun way to celebrate your Nation.

Patriotic Candied Popcorn

1 cup sugar
1/2 tsp. salt
1/4 cup water
1 tsp. vanilla
6 cup popcorn (popped)
Food coloring

Directions:
Boil sugar, salt and water to 235° (soft ball stage).  Remove from heat.
Add vanilla and food coloring, if desired. And stir until glaze sugars.

Pour candy over popcorn that has been placed in a 9 x 13 baking dish.  Mix the candy over the popcorn so that it is evenly spread out. Let cool and serve.

*You can divide the batches into different colors to get the patriotic effect.

Kid's Liquid Starch Slime (Patriotic)

I love how quick, easy, and instant this slime recipe really is. The possibilities, colors, and play are endless.

Kid's Liquid Starch Slime (Patriotic)

Supplies:
Elmers glue
Liquid Starch
Water
Measuring Cup
2 bowls and a spoon
Food coloring, Confetti, Glitter

Instructions:
In one bowl mix 1/2 cup water and 1/2 cup of glue {really mix to combine completely}.

Now’s the time to add color, glitter, or confetti!

In another bowl measure out 1/2 cup of liquid starch.

Slowly mix the glue/water mixture into the starch with a spoon, make sure to get all glue out of bowl.

Switch to mixing with hands for a few minutes until you feel it come together.

Put in a clean, dry container or on a plate.

Patriotic Rice Crispy Treats

Patriotic Rice Crispy Treats

Ingredients:
6 cups Rice Krispies Cereal
1 package marshmallows
3 Tbsp margarine or butter
Food coloring, red and blue

Directions:
Gather your supplies and divide the rice krispies and marshmallows in three for the three layers (2 cups rice krispies and about 2 cups marshmallows).

Microwave the marshmallows because in a microwave safe bowl along with the margarine for a few minutes or until they start to get big and almost touch the top of the microwave. Take them out, stir well and add 1/3 tube of the gel food coloring. Then add the 2 cups of Rice Krispies and stir well. Press into well greased 9×9 pan.

Do this for all 3 layers starting with the blue, then white and then red. Pat down all layers really well using wax paper. Let set for a bit, then cut, serve and enjoy.

Politics and Religion

🏫With the political season in full force and tempers flaring we need to remember that true Christian's can disagree with a person's behaviour, lifestyle or even political views and still support their humanity and rights to an opinion.

Should a Christian consult the Bible regarding politics?

The simple answer is YES. God is in control and He will allow into leadership whom He wants, whether to teach us a lesson and chastise us to ultimately bring us back to Him or to bless us and and allow us to give Him the glory. In either case it will always have the same goal; bringing us closer to Him.🏫

📖When the righteous are in authority, the people rejoice: but when the wicked beareth rule, the people mourn. -Proverbs 29:2📖

Pina Colada Sangria

Creamy Pea Salad

This Creamy Pea Salad is a nice change from the typical potato or pasta salads found at potlucks. It requires very little cooking with just a little bit of chopping and mixing - it could easily be a no cook recipe if you buy precooked bacon. It doesn't get much easier than that.

Creamy Pea Salad

Ingredients:
2 pkg. frozen peas thawed, drained
½-1 cup diced Cheddar cheese
½-1 cup diced Mozzarella cheese
1 medium red onion, chopped
1 cup mayonnaise
Salt and pepper, to taste
½ lb. bacon, cooked and crumbled

Instructions:
In a large bowl, combine all ingredients and mix well. Refrigerate until serving.

Jell-O Cookies

Don’t these cookies scream SUMMER?! I love all the bright colors. It was fun to taste all the different flavors too.

Jell-O  Cookies

Ingredients:
1 1/2 cups unsalted butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla
3 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cream of tarter
4 (3 oz) packages of jello
Food coloring, optional

Directions:
Pre-heat oven to 350°. In a large bowl, cream together butter and sugar with a mixer until light and fluffy. Blend in egg and vanilla. In a separate bowl whisk together flour, baking powder, baking soda and cream of tarter. Gradually add flour mixture to the wet ingredients.

Divide the dough into four sections. Sprinkle two tablespoons of jello onto each section and then knead the dough until combined. You can add a few drops of food coloring in, if you’d like the color to be more vibrant.

Roll dough into 1-inch balls. If desired, you may roll the balls into the extra jello powder for a sweeter cookie. Then place dough onto the baking sheet two inches apart. Flatten the dough with the bottom of the bowl to allow the cookies to cook evenly. Bake cookies for 8-10 minutes. Remove cookies from the pan and allow to cool on a wire rack.

The 5 W's of Life

Cheese Lover's Spaghetti Casserole

You have never had a spaghetti casserole better this this one! It’s layered with an easy mozzarella cheese sauce that takes it over the top.

Cheese Lover’s Spaghetti Casserole

Ingredients:
1 pound ground chuck
1 medium onion, diced
2-3 cloves of garlic
28oz jar of spaghetti sauce
1 tablespoon Italian seasoning
1 tablespoon garlic powder
12oz spaghetti, cooked al dente
8oz cream cheese
2 tablespoons butter
¼ cup all purpose flour
2 cups milk
2 cups shredded mozzarella cheese
1 cup shredded parmesan cheese

Directions:
Preheat your oven to 350 degrees.
In a large skillet, brown the ground chuck with the diced onion and garlic. Drain off any grease that forms. Mix in the spaghetti sauce, Italian seasoning, and garlic powder.
Cook on low for 10 minutes.
Cook the spaghetti noodles until al dente. Drain off the water, and then stir in 8oz of softened cream cheese. Stir the noodles into the sauce, the heat will melt any un-mixed cream cheese.Meanwhile, make the Mozzarella cheese sauce. In a saucepan, melt 2 tablespoons of butter. Whisk in ¼ cup of all purpose flour. Cook on medium heat for about 60-90 seconds, stirring occasionally. Whisk in 2 cups of milk. Cook, whisking often, on medium heat until it’s thickened enough to lightly coat your whisk – about the thickness of heavy whipping cream. Add in 8oz of shredded Mozzarella cheese. Whisk until the cheese is completely melted and throughly combined.
Spray a 9x13 casserole dish with nonstick cooking spray. Spread half of the spaghetti mixture into the bottom of the dish. Top with half of the cheese sauce and half of the shredded parmesan cheese. Top the cheese with the other half of the spaghetti - and then finish up with the rest of the cheese sauce and  parmesan cheese. Bake at 350 for 30 minutes. Cool for 5 minutes before serving.

Crispy Beet Chips

Happy Father's Day

👔For many of us, our fathers are our heroes. We appreciate them for their love and guidance. A good father can set an example of strength, honor, sacrifice, and responsibility. On Father's Day, we honor dads for their love and the lessons they have taught us. One of the greatest things a Father can do is teach his children about the Lord.👔

And, ye fathers, provoke not your children to wrath: but bring them up in the nurture and admonition of the Lord. - Ephesians 6:4

Star Dust

Guestroom Basket

Spinach, Tomato and Smoked Gouda Quiche

Simple, elegant, and absolutely delicious, this savory quiche would work well for breakfast, lunch, or dinner.

Spinach, Tomato and Smoked Gouda Quiche

Ingredients:
Refrigerated pie crust
1 tablespoon extra-virgin olive oil
1/2 cup chopped tomato
3 cups fresh baby spinach
1 cup milk
3/4 cup grated smoked Gouda cheese
3/4 teaspoon salt
Dash of grated nutmeg
3 large eggs

Directions:
Preheat oven to 350°. Unwrap and place chilled dough on a lightly floured surface. Roll dough into a 10-inch circle. Fit dough into a 9-inch pie plate. Freeze 15 minutes. Bake at 350° for 25 minutes or until lightly browned. Cool. To prepare filling, heat oil in a large skillet over medium-high heat. Add onions; sauté 5 minutes or until tender. Add spinach; sauté 2 minutes. Combine 1 cup milk and remaining ingredients in a bowl; stir well with a whisk. Stir in spinach mixture. Pour filling into crust. Bake at 350° for 35 minutes. Cut into 10 wedges.

Manners to Teach Kids

Brown Sugar Maple Bacon Ice Cream

This will soon become the only ice cream you eat.

Brown Sugar Maple Bacon Ice Cream

Ingredients:
1 cup skim milk
3/4 cup brown sugar
2 cups light cream
2 tablespoons pure maple syrup
2 tablespoons bacon grease
1/2 cup chopped cooked bacon
1 teaspoon vanilla extract

Directions:
In a large bowl, beat milk and sugar until sugar dissolves, about 4 minutes with a handheld beater. Add vanilla, cream, syrup and bacon grease. Cover with foil and chill overnight.
Once chilled, pour mixture into the frozen base of an ice cream maker. Turn on and let stir for 15 minutes. Add in bacon bits and stir an additional 10 minutes. Serve immediately or chill for an additional 2 hours.

Goulash

Comfort food at its best. This dish warms your heart while filling your belly.

Goulash

2 lbs lean ground beef
1 medium onion
1 medium green pepper
1 32 oz can tomato juice
2 cups elbow macaroni
1 16 oz can diced tomatoes
1/4 cup Parmesan cheese

Brown ground beef until done. Meanwhile, dice onion and green pepper. Add onions, green pepper, tomatoes, tomato juice, and macaroni. Salt and pepper to taste.
Cook on medium low heat for 45 minutes. Serve with a sprinkling of Parmesan

Matthew 7:1-3

🏫In today's society it seems easier to judge first and ask questions later.

We all have our own skeletons and have made at least one questionable decision in life.

Thinking before we speak and investigating before we judge is easier said than done.🏫

📖1 Judge not, that ye be not judged.
2 For with what judgment ye judge, ye shall be judged: and with what measure ye mete, it shall be measured to you again.
3 And why beholdest thou the mote that is in thy brother's eye, but considerest not the beam that is in thine own eye? - Matthew 7:1-3📖

Kiwi Passionfruit Frozen Daiquiri

Baseball Snack Containers

Choosing a Watermelon

Wine Cheat Sheet

Sunny Peaches and Cream Pie

Perfect pie to brighten up even the hottest Summer day.

Sunny Peaches and Cream Pie

Ingredients:
1 Graham Cracker Crust

Filling:
4 ounces cream cheese, softened
1/2 cup confectioners' sugar
1/2 cup whipped topping, thawed

Topping:
1 package peach gelatin
1 package vanilla pudding mix
1-1/4 cups water
2 cups sliced peaches

Directions:
In a small bowl, mix cream cheese and confectioners' sugar until blended. Fold in whipped topping. Carefully spread over crust; refrigerate until set.

For topping, in a small saucepan, combine gelatin and pudding mix; stir in water. Bring just to a boil over medium-low heat, stirring constantly; remove from the heat. Cool 5 minutes.

Arrange peach slices over filling. Spoon gelatin mixture over peaches. Refrigerate for 4 hours or until chilled.

Spaghetti Squash Enchilada Bowls

You'll love the new way to prepare squash. Your taste buds will appreciate the flavor overlad.

Spaghetti Squash Enchilada Bowls

Ingredients:
2 small spaghetti squash
2 teaspoons olive oil
1/8th tsp kosher salt
black pepper, to taste
1 1/3 cups enchilada sauce
1 cup shredded Mexican cheese
cilantro and scallions for garnish

Directions:
Preheat oven to 400F degrees. Line a baking sheet with parchment paper (or two if they don't fit). Cut the squash in half lengthwise, and use a spoon to scrape out the seeds and soft yellow strands. Brush the inside of the squash with 2 teaspoons of olive oil and sprinkle lightly with salt and pepper. Place the squash facedown on the baking sheet and bake for 45-50 minutes or until the flesh easily pierces with a fork.

Once the squash is cool enough to handle, use a fork to scrape the inside so the strands appear. Spoon enough of the enchilada sauce mixture inside each squash bowl until almost full.

Top evenly with the cheese and transfer them to the oven and bake another 15 minutes, until the cheese is melted and the sauce is hot. Remove from the oven, sprinkle with cilantro and scallions and serve immediately.

Isaiah 40:29

💤💤💤Weariness whether physical,
emotional, or spiritual can overcome us all at some point. And sometimes we never think we'll make it through it.

How easy is it to forget that in every situation the Lord gives strength to the weary and increases the power of the weak if we only ask Him.💤💤💤

📖He giveth power to the faint; and to them that have no might he increaseth strength. - Isaiah 40:29📖

Lazy Day Mimosas

Trip Journal

John Wayne Casserole

Wayne directly contributed the recipe to a 1979 cookbook titled, "Cooking with Love from Cara and Her Friends"
It is unknown where Wayne got the recipe from.

John Wayne Casserole

Ingredients:
2 lbs ground beef, browned drained
1 packet taco seasoning
1 16-ounce can large biscuits
½ cup sour cream
½ cup mayonnaise
8 oz cheddar, shredded and divided
1 medium onion, halved and sliced
2 medium tomatoes, sliced
1 red bell pepper, halved and sliced
1 can sliced Jalapeno peppers

Directions:
Preheat oven to 350 F and spray a 13x9 glass baking dish.
Place biscuits in pan in a single layer and press into the pen, joining them together, pressing the dough halfway up the sides of the pan. Place pan on a baking sheet and bake dough in preheated oven for 15-25 minutes; checking every few minutes after 15. The dough should be very light brown where the edges are just starting to get color. Remove from oven and set aside, leave oven on.
Combine the browned ground beef with the taco seasoning and water, and cook according to packet instructions. Transfer cooked taco meat to a bowl and set aside. Wipe out pan. Saute remaining onions and bell peppers on the taco meat pan until slightly tender.
In a separate bowl, combine sour cream, mayonnaise, half of the cheddar cheese, and half of onions. Stir well and set aside.
On top of baked biscuit crust, layer ingredients in the following order: taco meat, tomato slices, bell pepper and onion mixture, Jalapeno peppers, sour cream mixture and sprinkle with remaining shredded cheese. Bake uncovered for 30-40 minutes or until edges of dough are lightly browned and cheese is melted.