Autumn Mason Jar Candle Holder

It may take some time, but this craft makes great Autumn decor for the home.

Autumn Mason Jar Candle Holder

Materials:
Mason Jar, clear and smooth glass
Mod Podge
Sponge Brush
Fall Leaves, fake work best
Candles

Instructions:
First, make sure the outside of your jar is clean.  Wipe it gently with rubbing alcohol to get any grease and grime off the outside of the jar. Then make sure your leaves are malleable.  Bend them a little bit to loosen them up. To decoupage, dip your brush in the Mod Podge and paint a thin layer on a section of the jar.  Once that layer becomes quite sticky place a leaf on the jar.  Paint more Mod Podge on top of the leaf in thin layers, making sure to smooth out the edges. Start in the center of the leaf, and push your way out to the edges with your fingers.  It may take a few layers, but the leaf should stick to the jar. Cover the jar with as many as you desire. Dry completely. Finish off the top of the jar with rafia or ribbon to complete the look.  Place a candle inside and watch it light the room with beautiful fall colors.

Maple Pumpkin Spiced Lattes

DIY Autumn Bowl

This fall activity is amazing. It is a perfect gift or something to put your keys, wallet and phone inside of. It adds so much character to any room.

DIY Autumn Bowl

Materials:
Autumn Leaves, fake *not plastic
Mod Podge
Foam Brush
Balloon
Scissors
Mixing bowl

Instructions:
Spread of leaves. Fill up your balloon to size. Stick inside a mixing bowl to keep it in place. With your mod podge in a cup near by, gently apply a thin layer on top of your balloon, starting in the middle and working your way out. Lay a leaf on top of the wet mod podge and smooth with your fingers or foam brush. Once it's stuck in place, apply another thin layer of mod podge on top of that leaf. Repeat, covering any empty spaces with smaller leaves. When you reach about a quarter of the way down the balloon, add one or two leaves to the bottom of the bowl for extra weight and support. Allow to dry at least an hour. When the mod podge is dry, carefully pop your balloon with a pin at the tied end, slowly letting the air out. Don't be alarmed if the leaves shrink down when the balloon deflates, it will return to its original shape after a minute or so. You may find that some of the mod podge will stick to the edges of your leaves, but you can just pick or cut it off.

Starch Floating Ghost

Pumpkin Pull-Apart Loaf

It’s like eating pumpkin pie for breakfast, no joke.

Pumpkin Pull-Apart Loaf

Ingredients:
3/4 cup pumpkin puree
1/2 cup granulated sugar, divided
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1 large egg
1 can Biscuits
1 teaspoon cinnamon

Glaze:
1/2 cup powdered sugar
1 teaspoon cinnamon
3 tablespoons heavy whipping cream

Directions:
Preheat oven to 350°. Spray an 8x4 or 9x5 loaf pan with nonstick cooking spray. Stir together the pumpkin puree, 1/4 cup granulated sugar, vanilla, pumpkin pie spice, and egg. Set aside. Open the can of biscuits and slice each in half horizontally. Stir together remaining 1/4 cup granulated sugar and 1 teaspoon cinnamon in a small bowl. Coat each slice of raw biscuit dough with the cinnamon sugar mixture. Lay one slice of dough flat. Spread some pumpkin mixture on top, then place another biscuit piece on top. Add more pumpkin mixture and continue stacking, spreading, and layering until you’re out of biscuits and pumpkin. Place carefully into the pan.
Bake for about 18-24 minutes, or until the top is golden and the center is cooked through. Cool before glazing.

To make the glaze: whisk the powdered sugar, cinnamon, and heavy whipping cream until a smooth sauce forms. Drizzle over loaf, pull apart, and serve.

Fall Mason Jars

Falls is finally here. So lets make some fall decorations using mason jars.

Fall Mason Jar Vases

Materials:
4 Mason Jars
Chalk paint
Craft paint
Sandpaper
Flowers
Stencils
Sponge brush

Instructions:
Painted all the mason jars with one coat of annie sloan chalk paint in old white, and applied with a sponge brush.

Once they are all painted and fully dry sand some parts to add a distressed look.

Tape stencils to the jars, then paint them with acrylic paint in a pretty colors.

Add flowers.

Psalms 90:12

In times of crisis, our sense of what is truly important in life often comes into clearer focus.

Our numbered days and the brevity of life call us to embrace God’s eternal love and to focus on the most important things. 

So teach us to number our days, that we may apply our hearts unto wisdom.  ~Psalm 90:12

Pineapple Upside Down Drink

Cake-flavored vodka just may
be the best thing in a bottle;
it tastes great mixed
with just about anything.
This yummy cocktail combines
the flavored vodka with
pineapple juice for a
sweet treat.

Pineapple Upside Down Drink

Ingredients:
Ice
1 splash grenadine syrup
1.5 oz cake-flavored vodka
3 ounces pineapple juice
1 maraschino cherry

Directions:
Fill a glass with ice.
Splash grenadine over ice.
Pour cake-flavored vodka and pineapple juice over the ice; stir.
Garnish with maraschino cherry.

Crayon Candles

A creative way to recycle broken crayons.

Crayon Candles

Supplies:
Old crayons
Glass votives
Wax (You can use scented wax cubes)
Wicks (A thick wick works best)
Dixie cups (or any paper cup)
Popsicle sticks (for stirring)

Additional Tools
Microwave
X-acto knife

Directions:
The first step is to peel the paper off your crayons. You can either use an x-acto knife or soak the crayons in water for easy peeling.

Next, fill a dixie cup with wax and microwave for 1 minute. Give it a stir and microwave again in 30 second intervals until wax is completely melted. Pour a thin layer of wax into the bottom of each votive and place the candle wick in the center. Let harden.

Using one crayon per color, fill a dixie cup with wax and top with a broken up crayon. Microwave for 2 minutes and then in 30 second intervals until completely liquified. Let cool for 30 seconds or so and pour colored wax into the votive. Let the first layer dry for 20-30 minutes.

Repeat this process and continue to pour layers of colored wax into each votive, making sure to let them dry between each layer.

Mexican Cabbage Skillet

Bacon Pecan Pie

Pecan pie is something we look forward to every year – even more so  now that we have a recipe that adds bacon to the mix.

Bacon Pecan Pie

Ingredients:
Pastry:
1¼ cup plain flower
1tbsp sugar
¼tsp salt
8 tbsp cold butter, cut into pieces
3 tbsp (or more) of very cold water

Filling:
¾ cup sugar
¾ cup light corn syrup
1/3 cup unsalted butter, melted
3 eggs, lightly beaten
1¼ tsp vanilla
¼ tsp salt
1 cup chopped toasted pecans*
1 cup toasted pecan halves*
16 oz. Smoked Bacon
* Pecans can be toasted on a baking sheet for 15 minutes in a 350°F. oven.

Directions :
Pastry:
Combine the flour, sugar, and salt in the bowl of a food processor fitted with a blade attachment. Add the butter and pulse until the mixture resembles coarse sand and the largest butter pieces are no bigger than peas. Add the cold water a little at a time and pulse until the dough just comes together. You may require extra water. On a lightly floured work surface, roll out the dough and line the pie tin. Trim the overhang even with the pie rim and crimp the edges decoratively. Refrigerate for 30min, until firm.

Preheat oven to 375*F and position a rack in the lower third of the oven. Line the chilled pie with parchment paper and fill with pie weights. Bake until dough no longer looks wet, about 20mins. Remove the weights and parchment paper and continue to bake 10 minutes more until the crust is lightly golden. Transfer to a wire rack to cool.

Bacon:
Lay the bacon strips onto a plate covered in multiple layers of paper towels. Microwave on high for approximately 13 minutes until very crispy. Dab the bacon with paper towels throughout the cooking process. Remove the bacon from the microwave and cut into very small pieces. Squeeze out any remaining excess grease with paper towels.

To make the filling: Preheat the oven to 325°F. In a bowl, stir together the sugar, corn syrup, melted butter, eggs, vanilla, salt and pecans. Pour into the prebaked pastry shell and place pan on a baking sheet. 

Bake for 10 minutes and then remove the pie from the oven and sprinkle with the bacon pieces. Press them lightly into the filling. Return the pie to the oven and continue to bake for an additional 35-45 minutes until the center is slightly soft to the touch and the edges are set. Transfer the pan to a wire rack and let cool for 30 minutes. Serve warm or at room temperature.

Chore Box

Squash Soup

1 Corinthians 12:12-14

📍Each of us has been uniquely gifted with the capacity to make a contribution to the work of Christ. We were never intended to live in isolation but to work together to become a great force for God and the advance of His cause.

All of us are to use our gifts to serve one another so that together we can make a significant difference in our world.📍

📖12 For as the body is one, and hath many members, and all the members of that one body, being many, are one body: so also is Christ.
13 For by one Spirit are we all baptized into one body, whether we be Jews or Gentiles, whether we be bond or free; and have been all made to drink into one Spirit.
14 For the body is not one member, but many.
1 Corinthians 12:12-14📖

Peach Jalapeño Relish

Baked Grapefruit

Crazy Good Casserole

Crazy Good Casserole

Ingredients:
4-5 boneless, skinless chicken breasts
6 strips of bacon
2 cans cream of chicken soup
2 cups shredded Jack cheese
1 box (16 ounces) dried spiral pasta
1 tablespoon garlic powder
salt and pepper to taste

Directions:
Cook and crumble bacon.
While bacon is cooking, cut chicken into bite sized chunks.
Set cooked bacon aside for later use.
In the same pan cook chicken in bacon drippings. Add garlic powder and salt and pepper to taste.
While chicken is cooking prepare pasta according to directions.
Spray a 9 x 13 pan with non-stick cooking spray.
Preheat oven to 400°F.
Drain pasta, return to pot.
Add chicken, both cans of cream of chicken soup, 1 cup of Jack cheese.
Stir to mix well.
Pour into prepared baking pan.
Top with crumbled bacon and remaining Monterrey Jack cheese.
Bake at 400°F for about 20 minutes, just until cheese is melted and beginning to brown on top.

Believe

Crunchy Asian Ramen Noodle Salad

It’s crunchy, it’s sweet, it’s savory, it’s quick, it’s easy, and it will definitely be the hit of any meal.

Crunchy Asian Ramen Noodle Salad

Ingredients:

Salad:
1 (16-ounce) bag coleslaw mix
2 (3-oz) pkgs of ramen, crumbled
1 cup shelled and cooked edamame
1 avocado, peeled, pitted and diced
1 mango, peeled, pitted, and julienned
1/2 cup thinly-sliced almonds
1/2 cup thinly-sliced scallions

Asian Honey Vinaigrette
2/3 cup vegetable oil
1/3 cup honey
1/3 cup rice wine vinegar
2 teaspoons soy sauce
1/4 teaspoon sesame oil
pinch of salt and black pepper

Directions:
Salad :
Optional first step: Heat oven to 425° Spread the crumbled ramen noodles and sliced almonds out on a baking sheet, and stir a bit to combine. Bake for about 5 minutes, or until the almonds and noodles are slightly toasted and golden. Remove baking sheet, and give the mixture a good stir to toss. Then return it to the oven and toast for an additional 3 minutes. Keep a very close eye on the mixture so that it does not burn. Remove and set aside.

Vinaigrette:
Whisk all ingredients together until combined.

Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined.

9/11

🇱🇷In the aftermath of the terrorist attacks of 9/11, America was in a state of shock, faced with the realities of evil, terrorism, tragedy, uncertainty and the prospect of war.
Our sense of security had been lost.
The world had been turned upside down, hopes and dream were shattered.

People were unsure where to turn or who to trust. But as Christians we luckily had the reassurance that we had our faith to sustain us.

Our security comes from faith, not the circumstances. Our security is in God, not in this world.  Our security is in eternity, not in the present.🇱🇷

📖God is our refuge and strength, a very present help in trouble.
-Psalms 46:1📖

Sparkling Cucumber Mojito

Mini S'mores

Marshmallow creme, chocolate, graham crackers and more for a summery delight.

Mini S'mores

Ingredients:
2 cups milk chocolate chips
1/2 cup heavy whipping cream
1 pkg graham crackers, quartered
1 cup marshmallow creme
2 pkg milk chocolate melts

Directions:
Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Cool to room temperature or until mixture reaches a spreading consistency, about 10 minutes. Spread chocolate mixture over half of the graham crackers. Spread marshmallow creme over remaining graham crackers; place over chocolate-covered crackers, pressing to adhere. Melt dipping chocolate according to package directions. Dip each s'more halfway into dipping chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets; let stand until dipping chocolate is set.

Roasted Grape and Mascarpone Pie

Satisfy your sweet tooth with the roasted grapes in this delicious marscapone cheese pie.

Roasted Grape and Mascarpone Pie

Ingredients:
1 prepared Pie Dough
1 large egg white
2 tablespoons raw sugar
4 cups red grapes
1/4 cup mascarpone cheese, softened
2 ounces cream cheese, softened
2 teaspoons lemon zest
1/2 teaspoon vanilla extract
2 tablespoons red currant jam, melted

Directions:
Preheat oven to 375°. Working with prepared dough, cut into edges with scissors at intersecting 45-degree angles to form pointed pieces of fringe. Freeze 10 minutes or until firm. Line bottom of dough with foil; arrange pie weights on foil. Bake in middle of oven 20 minutes or until just set. Remove weights and foil; brush edges with egg white, and sprinkle with turbinado sugar. Return to oven; bake 10-15 minutes more. Transfer to a wire rack; let cool. Turn oven up to 400°. Arrange grapes in 1 layer on an 18- x 13-inch baking pan. Bake in middle of oven 10 minutes or until grapes begin to release juices but are still intact. Transfer to a wire rack; let cool. Whisk together mascarpone and next 3 ingredients (through vanilla) in a bowl until well-combined. Spread filling into cooled pie shell, and top with roasted grapes. Brush grapes with jam. Slice and serve.

Avocado Lime Cheesecake

Go out on a limb and give this Avocado a try, you'll soon say, Whoa Nelly this is a good.

Avocado Lime Cheesecake

Ingredients:
1 Graham cracker crust
1 1/2 cups heavy whipping cream
3/4 cup sugar
1 1/2 ripe Haas avocados, pitted
6 ounces cream cheese, softened
1/2 cup fresh lime juice
pinch of salt

Directions:
Heat the heavy whipping cream in a small saucepan until warmed, but not boiling. Add sugar and stir until sugar dissolves. Remove from heat and allow to cool. Using a food processor add the meat of the avocados cream cheese. Pulse to combine. Add fresh lime juice and a pinch of salt and pulse until smooth. Add cooled cream mixture and pulse just to combine.
Pour avocado mixture into the crust and smooth the top. Place in freezer for several hours or overnight. Garnish with lime zest if you like, and allow to thaw a bit before serving.

Easy Meatloaf

DIY Handwashing Station

Colossians 3:23

🌍God is a obviously a hard worker. He created the Heavens, the Earth and all its inhabitants in 6 days. Pretty impressive, right. 

God also cares about the way we work. In everything we do we need to be such a competent and trusted worker that God is honored.🌍

📖And whatsoever ye do, do it heartily, as to the Lord, and not unto men;  -Colossians 3:23📖

Blueberry Martini

Blueberries have a distinct, delicious flavor and turning them into this refreshing drink really makes them shine.

Blueberry Martini

Ingredients:
5 oz Unsweetened Blueberry Juice
2 ounces plain Vodka
Sugar to taste
Ice
Fresh Blueberries
Coarse Sugar for rim of glass

Directions:
Wet the rim of a chilled martini glass with vodka. Edge the glass with sugar to coat. Taste your blueberry juice to see how sweet it is. Add ice,vodka, blueberry juice & sweetener (if needed) to a martini shaker. Shake & strain into sugar rimmed martini glass. Float fresh blueberries on the top of the cocktail.

Boston Cream Poke Cake

Cake, pudding, and chocolate. Who needs anything else?

Boston Cream Poke Cake

Ingredients:
1 box vanilla cake mix
2 boxes intstant vanilla pudding mix
4 cups milk
1 can chocolate frosting

Directions:
Make cake according to package instructions. Mix pudding mix with milk. Whisk until lumps are gone, about 2 minutes. Pudding should be pourable but not thin. While cake is still warm, poke holes in cake using a wooden spoon. Pour pudding over cake and gently press pudding into cake.
Cool cake in the refrigerator.
Remove foil from frosting.
Microwave for 10-15 seconds and stir.
Frosting should be pourable but not bubbly. Pour over cake and spread gently.

Rustic Tomato Cheese Tart

My fresh tomato tart is perfect when you want a taste of summer any time of year.

Rustic Tomato Cheese Tart

Ingredients:
7 sheets phyllo dough
1/3 cup olive oil
7 tablespoons crumbled goat cheese
1 cup thinly sliced sweet onion
1 cup shredded fontina cheese
4 plum tomatoes, thinly sliced
2 tablespoons minced chives
1 tablespoon minced fresh basil
1/4 teaspoon salt
1/4 teaspoon pepper

Directions:
Place one sheet of phyllo dough on a parchment-lined baking sheet. Brush with oil and sprinkle with 1 tablespoon goat cheese. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Repeat layers, brushing oil all the way to edges. Sprinkle onion over top to within 1 in. of edges; sprinkle with fontina cheese. Arrange tomato slices in a slightly overlapping pattern over fontina cheese. Sprinkle with chives, basil, salt and pepper. Bring up edges of tart over filling. Bake at 375° for 30-35 minutes or until crust is golden brown.