Mango Orange Creamsicle

Bacon Avocado Grilled Cheese

Buttery, crispy-on-the-outside, this is the perfect amount of gooey cheesy goodness.

Bacon Avocado Grilled Cheese

Ingredients:
½ avocado
2 slices sourdough bread
4 slices colby jack cheese
3 slices bacon, cooked
3 tablespoons butter

Directions:
Cut avocado in half, scoop out the flesh, and cut into slices. Layer one slice of bread with 2 slices of cheese, avocado slices, bacon, remaining 2 slices of cheese, and top with remaining slice of bread. Melt half the butter in a skillet over medium to medium-high heat. When butter is melted and starts to foam, carefully place sandwich into the skillet. Cook for 2-4 minutes until bottom is golden brown and toasted. Carefully flip over, add remaining butter and cook for an additional 1-3 minutes until toasted.

Life’s a Beach Decor

A wanderlust creation.  

Showcase your love of travel. 

This is a super easy project and a great way to keep track of different places that you visit.

Life’s a Beach Decor 

Materials:
Tall Mason Jar
Clear Labels
Sand*

Instructions:
Started with sand from the town where yoy live.  If you don’t live by the beach, just start with your first trip.  You may want to start with your honeymoon or another special trip.  Print the location and the date on labels using and just cut the labels to size.  When you visit another location, I add another layer of sand.  It's beautiful comparing the color of the sand from different places and remember the journey that took place. 

*Store the sand in a ziplock bag between destinations.

Lemon Blueberry Poke Cake

This cake is infused with such a light and incredible flavor making each 

bite equally as tasty as the last.

Lemon Blueberry Poke Cake 

Ingredients:

Cake:
1 lemon cake mix
1 small box lemon pudding
1 cup sour cream
¾ cup oil
½ cup sugar
4 eggs

Topping:
12 ounce whipped topping, thawed

Blueberry Sauce:
1½ cups water
1½ cups sugar
3 Tablespoons cornstarch
2 cups blueberries, fresh
1 Tablespoon butter

Directions:
Preheat oven to 350°
In large mixing together the first 6 ingredients, and beat for 3 minutes. Spray a 9x13 baking dish and pour batter into it. Bake for 35 to 45 minutes, until the cake is done. Remove from oven and allow to cool for 10 minutes. While cake is baking make blueberry sauce. In a medium saucepan, bring water sugar and cornstarch to a boil. Let boil until thickened. Add blueberries and cook for another 7 minutes. Allow to cool while cake is finishing baking.
After cake has cooled 10 minutes poke holes in cake with a wooden spoon handle. Pour sauce evenly over cake, allowing blueberry sauce to get down into the holes. Refrigerate until completely cool. Spread cool whip evenly over the top. Cover and refrigerate until ready to serve.

DIY Facial Mask

Twice Baked Jalapeno Potatoes

Twice Baked Jalapeno Potatoes 

Ingredients:
3 large potatoes
¼ cup melted butter
¼ cup sour cream
½ cup milk
1 jalapeno, seeded and diced
1 cup of shredded cheddar
6 slices cooked bacon, diced
Salt and Pepper
Garlic powder
Olive oil

Directions:
Clean each potato and rub with 1 tbsp of oil. Generously sprinkle with salt, pepper and garlic powder.
Wrap in foil and bake at 425° for 45 minutes. When fully cooked, remove from oven and allow to cool. Slice each potato lengthwise and scoop out the inside and place in a medium size bowl, leaving about a ¼ inch border around the skin. To the scooped potatoes, add sour cream, milk, and melted butter. With a mixer, mix on medium until potatoes are creamy. Stir in jalapenos, half the cheese and half the bacon. Scoop the potato filling back into the potato skins and sprinkle with the remaining cheese. Bake at 350° for 15 minutes until cheese is bubbly and brown. Sprinkle with bacon and chives.

John 10:10

Jesus did not call us to live the Christian life just to escape hell. It’s not to be a life of minimum joy and fulfillment, but a life that is full and overflowing. Our purpose in following Christ should not be merely to avoid eternal punishment. If that’s our primary motivation, we are missing the wonders and joys and victories of climbing higher and higher with Jesus.

The Lord promised us life more abundantly. We cannot experience a full and abundant life if we are living in fear. When we walk by faith, we will see each day of the Christian life as a challenge to be met, and as one more upward step to glory.


The thief cometh not, but for to steal, and to kill, and to destroy: I am come that they might have life, and that they might have it more abundantly. John 10:10

Chocolate Whipped Cherry

Reuben Stuffed Pork Tenderloin

A flavor explosion that in out of this world.

Reuben Stuffed Pork Tenderloin

Ingredients:

18 oz pork tenderloin

3 tbsp thousand Island dressing

2 oz thin sliced pastrami or corned beef

2 oz reduced fat Swiss cheese

1/4 cup sauerkraut, drained 

1/2 tsp olive oil

1 tsp garlic powder

1 tsp coarse salt

1/4 tsp caraway seeds

Directions:

Preheat oven to 425°. Cut a lengthwise slit down the center of the tenderloin to within 1/2- inch of bottom. Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within 1/2-inch of bottom; cover with plastic wrap. Flatten to 1/4-in. thickness with a mallet.

Remove plastic wrap; spread the Thousand Island along one side of the pork. Layer the pastrami on top, then the Swiss cheese and sauerkraut along the center of the pork.

Roll up pork jelly-roll style, starting with a long side. Tie the roast at 2-inch intervals with kitchen string each about 12-inches long, then rub the pork with olive oil.

Combine the garlic powder, salt and caraway seeds in a small bowl; rub the mixture over the pork. Place on a rack in a shallow baking pan; bake, uncovered, at 425° until a meat thermometer reads 160°, about 35 minutes. Transfer to a serving

platter or cutting board. Let it stand 10 minutes before removing string and slicing. Slice into 8 pieces.

Glow Stick DIY Nightlights

Glow Stick DIY Nightlights

Materials:
Glow sticks, varied colors
Mason jars or glass bottles with
Scissors
Straws
Glitter or tulle, for decoration 

Instructions:
First, crack the glow stick several times to initiate the glowing action.
Then cut off both ends and let them drop into the container. Leaving
the ends inside. Slip a straw onto the now open end of the glow stick and blow into it to push the liquid into the jar. Don't just let the liquid collect at the bottom; try to get as much on
the sides as possible.

Once the stick has emptied, close the container and shake it up to spread the liquid everywhere. You can add other additions, like glitter, to the mix before shaking to make for an extra colorful light.

There are endless ways to customize the glow jar nightlight of you dreams. The sky's the limit, just use your imagination

Mixed Berry Turnovers

The secret to keeping these individual pastries easy and fresh is using frozen berries.

Mixed Berry Turnovers 

Ingredients:
4 cups frozen mixed berries
1/3 cup light brown sugar
2 tbsp plus 2 tsp. cornstarch
1/4 tsp lemon zest
2 tbsp lemon juice
3/4 teaspoon ground cinnamon
2 piecrusts
1 egg, beaten
Powdered sugar

Directions:
Position the oven racks in the upper and lower thirds of the oven; preheat to 375 degrees . In a large skillet, cook the berries and brown sugar over medium-high, stirring often, until juices form, 2 to 3 minutes. Add the cornstarch, lemon zest, juice, cinnamon and a small pinch salt. Cook, stirring often, until the juices thicken, about 4 minutes. Spread the filling on a rimmed baking sheet. Refrigerate until cold, about 30 minutes.
On a lightly floured surface, roll out each piecrust to a 13-inch round. Cut each into 8 wedges, like a pizza, and place 4 wedges each on 2 parchment-lined baking sheets. Spoon a scant 1/4 cup filling onto each of the wedges, mounding in the center and leaving a 1/2-inch border on the sides and a 1 1/2-inch border at the wide end. Brush the borders lightly with the beaten egg. Cover with the remaining 8 wedges, pressing the side edges firmly to seal. At the wide end of each wedge, fold the crust over; crimp decoratively. Brush with more egg; dust generously with confectioners' sugar. Cut 2 slits on top of each turnover.
Bake the turnovers, switching the sheets halfway through, until the crust is deep golden brown and the filling is bubbling through the slits, 35 to 45 minutes. Let cool 10 minutes. Transfer the turnovers, on the parchment, to racks. Run a thin knife around the edges to release them from any juices stuck to the parchment. Dust with more confectioner's sugar. Serve at room temperature.

Boiled Eggs Lemon Trick

30-Minute Fresh Tomato Marinara Sauce

This savory Marinara Sauce is bursting with ripe, juicy tomatoes, savory garlic, and fresh herbs but the best part is that it’s ready in 30 minutes.

30-Minute Fresh Tomato Marinara Sauce

Ingredients:
4 pounds ripe tomatoes
1 tablespoon extra-virgin olive oil
4 large cloves garlic, minced
1 bunch fresh herbs (such as basil, or a combo of basil, parsley, oregano, and/or thyme)
1 tablespoon sugar
1/2 teaspoon salt
Freshly ground black pepper
1/2 teaspoon balsamic vinegar
Crushed red pepper flakes, to taste
Additional fresh chopped herbs, to taste (optional)

Directions:
Cut tomatoes into chunks. Using your hands, squeeze them into bits over a large, deep bowl or pot, including juices. (Alternatively, you may pulse them a few times in a food processor.) Set aside.
In a large pot set over low heat, sauté minced garlic in olive oil until softened and fragrant. Add tomatoes and juices to pot, place fresh herb bunch on top, raise heat to medium, and bring to a simmer. Reduce heat to low, cover pot, and simmer for 30 minutes, stirring occasionally.
When sauce has thickened and reduced, remove herb stems. Stir in sugar, salt, pepper, and balsamic vinegar. Taste and adjust seasonings. If desired, add crushed red pepper flakes and additional fresh chopped herbs. Use an immersion blender or food mill to slightly puree sauce. (Or you may allow sauce to cool and pulse it in batches in a food processor. Do not over-process...a bit of texture should remain.) Serve warm or allow to slightly cool and store in a container or jar in the refrigerator for up to a week.

Gallatians 5:16-17

Everybody has a past, everybody has been wrong and everybody makes mistakes. The Bible urges that we do more than just recognize our past wrongs; we must take decisive steps to avoid evil. Christ has delivered us from condemnation, but we still risk temporary harm and loss because of our sinful tendencies. Our flesh still inclines us toward error and danger. So we need to remain vigilant in our fights. 

This I say then, Walk in the Spirit, and ye shall not fulfil the lust of the flesh.

For the flesh lusteth against the Spirit, and the Spirit against the flesh: and these are contrary the one to the other: so that ye cannot do the things that ye would.
Galatians 5:16-17

Scooby Snack Drink

Butternut Squash Risotto

A rich and creamy Italian rice dish made with butternut squash puree, white wine, Parmigiano-Reggiano and topped with a little fresh arugula.

Butternut Squash Risotto

Ingredients:
3 cups chicken broth
1 cup squash puree
1 tsp butter or olive oil
3 cloves garlic, chopped
1/4 cup shallots, chopped
1 cup arborio rice
2 oz dry white wine
1 tbsp fresh sage, minced
1/4 cup freshly grated Parmigiano-Reggiano
Salt an pepper, to taste
2 cups fresh baby arugula, 

Directions:
In a large saucepan, heat broth and butternut squash puree over medium-high heat. When it boils, reduce heat to a simmer and maintain over low heat, taste for salt and adjust as needed.

In a large heavy saucepan over medium heat, heat oil or butter until melted. Add shallots, garlic and rice; saute until the rice is well coated with oil or butter, about 3 minutes. Add the wine and sage and stir until it is absorbed.

Add a ladleful of the simmering stock; wait until it is absorbed before adding another ladleful stirring gently and almost constantly. Stirring loosens the starch molecules from the outside of the rice grains into the surrounding liquid, creating a smooth creamy-textured liquid.

Continue this process until the rice is creamy, tender to the bite, but slightly firm in the center and all the stock is used, about 25-30 minutes from the time you started. When all the liquid is absorbed, stir in the grated cheese and remove from heat.

Serve immediately and top with baby arugula and extra grated cheese if desired.

Paper Roll Dragon Craft

This fire breathing, paper roll dragon craft is so awesome. It’s so fun to see the flames dance when you blow into it.

Paper Roll Dragon Craft

Materials:

Paper Roll

Construction Paper

2 Medium Pom Poms

2 Small Pom Poms

2 Medium Googly Eyes

Tissue Paper

Glue Stick

Glue Gun or Glue Dots

Instructions:

Cut paper tube to about the size as a toilet paper roll.

Then cut the construction paper to the size of the paper roll so it completely covers it and use a glue stick to attach it to the roll.

Next, you’re going to need to choose two medium pom poms, two small pom poms, and a set of googly eyes. Let your creativity soar on this one.

Use a glue gun to attach the eyes to the pom poms. Attach the googly eyes to the pom poms. Next, attach the pom poms to the paper tube.

For the fire, use red, yellow and orange tissue paper, cut into about 10″ long, pointy strips.

Then use a glue stick to attach them to the inside of the paper tube. You don’t need any tissue paper strips on the bottom of the roll. Gravity works against you here, so when you blow them, the bottom ones won’t move. Then take a deep breath, put your mouth on the end and BLOW.

Cookie Crusted Cookie Dough Ice Cream Pie

It’s a chocolate chip cookie.  The crust of the cookie dough ice cream pie is a chocolate chip cookie.

Cookie Crusted Cookie Dough Ice Cream Pie

Ingredients:
For the Pie Crust:
1 16.5 oz package of refrigerated chocolate chip cookie dough

For the Edible Cookie Dough:
1/2 cup of butter, softened
3/4 cups brown sugar
1 tsp vanilla extract
1/2 tsp salt
1 cup all purpose flour
2 Tbsps milk
1 cup mini chocolate chips

For the Ice Cream:
1 8 oz container of cool whip
1 14 oz can of condensed milk
1 tsp vanilla extract

Directions:
Preheat your oven to 350 degrees.
Press the packaged cookie dough into the pie pan to make the "pie crust." Spray a piece of aluminum foil with cooking spray and gently push the foil into the pan over the dough. Weigh it down with dry beans or coins. Cook for 25 minutes.
Remove from the oven and leave the foil on until the crust has completely cooled. Then remove the coins (or beans) and very very gently pull off the foil.

While the pie crust is baking, begin making the edible cookie dough that will go in the ice cream. Beat together the butter and the brown sugar until light and fluffy.
Beat in 1 tsp vanilla and the salt. Then slowly add the flour until fully combined, scraping down as needed.
Finally beat in the milk and gently stir in the mini chocolate chips.
Line a 10 by 15 inch pan with wax paper and press the edible cookie dough into it so it is one big flat piece. Refrigerate for an hour (or until your pie crust is cooled).
When the crust is cooled and free of coins, beans, and aluminum foil, take the edible cookie dough out of the refrigerator. Cut it in half. Then cut each half into small bite sized pieces and set aside the two piles.
In a large bowl, mix together the cool whip and sweetened condensed milk. Stir in 1 tsp of vanilla. Then gently mix in one pile of cut edible cookie dough. Pour the mixture into the pie pan over the crust. Top with the other half of edible cookie dough bits.

Cover with aluminum foil and freeze overnight. Before serving, allow to sit at room temperature for about 10 minutes.

DIY Cleaner for Car Seats

Asparagus and Gorgonzola Gratin

This side dish of asparagus baked with creamy Gorgonzola cheese is a simple but impressive way to complete a meal. 

Asparagus and Gorgonzola Gratin

Ingredients:
1 pound Asparagus
1⁄2 cup crumbled Gorgonzola cheese
2 tablespoons butter, melted
1 teaspoon minced garlic
1⁄4 teaspoon salt
1⁄8 teaspoon pepper

Directions:
Preheat oven to 400°, and bring a pot of water to a boil over high heat.
Trim 1–2 inches of the stalks off of the asparagus and drop into the boiling water, blanching for just 2 minutes for pencil-thin asparagus or 3–4 minutes for thicker asparagus.
Transfer blanched asparagus to a shallow baking dish, and top with the crumbled Gorgonzola cheese.
In a small mixing bowl, combine melted butter, garlic, salt, and pepper, and then pour evenly over all in the baking dish. Bake 10 minutes, just until the Gorgonzola cheese has melted and begun to brown. Serve immediately.

Psalm 57:1

The believer’s spiritual pipeline to heaven is built upon firm trust in God. But if we are inflexible in our expectations of how God should work, we can run into trouble. In a crisis, we can make the mistake of shifting our focus from God to our painful circumstances. But we need to trust in God's ultimate deliverance despite all that’s going on around us.

Be merciful unto me, O God, be merciful unto me: for my soul trusteth in thee: yea, in the shadow of thy wings will I make my refuge, until these calamities be overpast.
Psalm 57:1

Dark & Stormy

Cap’n Crunch Chicken Strips

Weirdness makes the world go round! And that is most certainly true with these crispy, slightly sweet chicken strips. 

Cap’n Crunch Chicken Strips

Ingredients:
12 whole Chicken Tenders (strips)
1 cup All-purpose Flour
2 whole Eggs, Beaten
Salt And Pepper
2 cups Cap'n Crunch Cereal
Vegetable Oil, For Frying

Directions:
Put the flour in a shallow bowl and add some salt and pepper. Put the egg in a second shallow bowl. Crush the cereal in a third bowl, leaving a few larger chunks. Dip the chicken strips first in the flour, then the egg and then the cereal. Heat 1/4 inch of oil in a large skillet over medium heat. Cook the strips in batches until golden brown and cooked through, 5 to 7 minutes, turning them so they don't burn. Drain on paper towels and sprinkle with extra salt.

Homemade Silly Putty Recipe

Pineapple-Blueberry-Basil Galette

I love these gorgeous freeform, rustic pies. And the fillings are limitless. You may be scratching your head a bit at the combination used for the filling of this galette, but be assured that this is one fantastic dessert. When combining herbs with fruit and you simply won’t believe how well the basil plays with the tart pineapple and fresh summery blueberries.

And guess what else, it’s cooked on the grill. Just make your galette and when you’ve finished cooking the burgers, pop it on to bake while you enjoy dinner. It gets a very slight smoky taste that only adds to its deliciousness.

Pineapple-Blueberry-Basil Galette

Ingredients:
1 Pillsbury refrigerated pie crust
1 cup (about 6 oz.) blueberries
1/2 a whole pineapple
1 tbsp finely chopped fresh basil
2 tablespoons all-purpose flour
1 tablespoon, plus 1 teaspoon sugar
1 tablespoon apple jelly, melted
1 egg

Directions:
Heat a gas or charcoal grill so that the temperature is maintaining a steady 375°. If your grill doesn’t have a thermometer, aim for a medium-hot heat.
Remove the pie crust from the refrigerator and allow it to come to room temperature as instructed on the package.
Meanwhile, prepare the fruit for the recipe. Wash the blueberries and let drain on a paper towel. Cut the pineapple into bite-sized pieces. In a medium bowl, combine the prepared blueberries and pineapple with the basil, flour, and one tablespoon of the sugar. Toss everything together so that the fruit is well coated with the flour and sugar.
Unroll the pie crust onto a pan. Brush the surface of the pie crust with half of the melted apple jelly.
Mound the pineapple-blueberry-basil filling in the center of the crust leaving a 2” margin all around. Bring the crust up over the filling creating a freeform, rustic edge.
Beat the egg in a small bowl. Brush all the exposed crust with the beaten egg. Sprinkle the remaining sugar on the egg-washed pie crust.
Place the pan on the indirect heat side of your grill. Close the grill cover and cook for 30-35 minutes or until the crust is nicely browned and the filling is bubbly.
Remove and let stand for 5 minutes before serving. Just before serving, brush the top of the fruit with the remaining melted apple jelly.

How to Remove Permanent Marker From Everything

Strawberry, Spinach Salad with Poppyseed Dressing

My all time favorite salad that is filled with fresh strawberries and avocado and has a creamy poppyseed dressing on top.

Strawberry, Spinach Salad with Poppyseed Dressing

Ingredients:
6 oz baby spinach
1 cup fresh strawberries, sliced
2 Large avocados, chopped
¼ cup sliced almonds
¼ cup feta cheese
1 red onion, sliced

Creamy Poppyseed dressing:
⅓ cup mayonnaise
¼ cup milk
3 Tablespoons Sugar
4 teaspoons cider vinegar
2 teaspoons poppyseeds

Directions:
In a large salad bowl, combine spinach, strawberries, avocados, almonds, onions and feta cheese. In a small bowl, whisk together the mayonnaise, milk, sugar, cider vinegar, and poppyseeds. Pour about half over the salad and toss to coat. Add more of the dressing if needed. Serve salad immediately and garnish with more feta cheese and almonds if desired.

Ephesians 6:7

We get weary in our work at times and want to give up, but we can stay the course if we understand that we’re working for our Lord and ultimately for His eyes only. He is an employer who sees and knows all we do, and He values what we do and why we do it. Knowing that God cares about our work gives meaning to all our actions, even those no one else notices or appreciates.

With good will doing service, as to the Lord, and not to men:
Ephesians 6:7

American Watermelon Daquiri

Mexican Corn Salsa

This is the perfect dish to serve at all your backyard parties through the summer.

Mexican Corn Salsa

Ingredients:
1 bag Ultimate Southwest Blend
1-1/2 cups frozen whole kernel corn
4 tbsp butter
2 tsp chili powder
1 tsp cumin
2 tbsp mayonnaise
2 tbsp lime juice
3 tbsp chives
2 tsp each Salt/Pepper

Directions:
Combine corn and corn blend, butter and seasonings (except chives) in a large skillet and saute for 7-10 minutes, or until corn starts to crisp and brown on the edges & beans are softened. Add in mayo and lime juice and stir well. Transfer to serving bowl, garnish with chives and serve with tortilla chips.