Softened Butter Tip

Brownie Marshmallow Crunch Bars

Fingerprint Salt Dough Heart Necklace

Adorable craft for kid's to make as special gift for the important people in their lives.

Fingerprint Salt Dough Heart Necklace

Materials:
Salt Dough
Cookie Cutter
Paint
Toothpick
Rolling pin
Necklace string/ribbon/chain

Instructions:
To make heart pendants, roll dough out to ¼ inch thick. Use a small heart cookie cutter to cut shape. Press child’s thumb on either side of the heart. Use a toothpick to make a small hole in the top for string. Make sure it’s big enough to slide onto the necklace string. Bake at 200° for 1-2 hours until hardened. Paint with favorite color of acrylic paint and let dry. Add desired necklace string.

Spinach Dip

This is a delicious dip you'll make over and over again.

Spinach Dip 

Ingredients:
3 tablespoons butter
1 shallot, finely chopped
1 clove garlic, chopped
2 tablespoons all-purpose flour
1 cup heavy whipping cream
1 (10-ounce) box frozen chopped spinach, thawed, drained and squeezed dry
1 (8-ounce) jar artichoke hearts, drained and chopped
1 (10-ounce) can Rotel
1 cup shredded 4 cheese blend

Directions:
Melt butter in a medium saucepan over medium heat. Once it foams, add the shallot and garlic, and saute until softened, about 3 minutes.

Add the flour and cook while stirring until it becomes a light blonde color.

Slowly stir in the heavy cream, and the drained spinach, and simmer until it starts to thicken, about 5 minutes.

Stir in the artichoke hearts, tomatoes, and cheese and cook until the cheese is melted.

Remove to a serving bowl and serve with tortilla chips or vegetables.

Psalm 92:1

When we’re going through a difficult time, we may not feel particularly grateful. Yet, even in periods of suffering and fear, we can thank God for His abundant promises and unfailing goodness. When we do express our gratitude to God, a wonderful change takes place within us.

Maybe you’re struggling under heavy burdens that seem unbearable. If so, bow your head and thank the Lord for all He has done for you. Tell Him you know He loves you and has not abandoned you. Express your gratitude for your salvation, for life itself, and for the good things He has given you. Then you will begin to experience for yourself the blessing of Thanksgiving.

It is a good thing to give thanks unto the Lord, and to sing praises unto thy name, O Most High:

 - Psalm 92:1

Cinnamon Apple Jell-O Shots

Crab Dip

Uses for Apple Cider Vinegar

Sweet Potato Cinnamon Fudge

Sweet Potato Cinnamon Fudge uses sweet potato puree and cinnamon chips to give this smooth fudge recipe an irresistible fall flavor. 

Sweet Potato Cinnamon Fudge

Ingredients:
3 cups granulated sugar
3/4 cup butter
2/3 cup evaporated milk
1/2 tsp salt
1/2 cup sweet potato puree
1 10-oz package cinnamon chips
1 7-oz jar marshmallow cream
3/4 cup toasted nuts, chopped
Orange food coloring (optional)

Directions:
Prepare a 9x13 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

In a large saucepan over medium-high heat combine the sugar, butter, evaporated milk, salt, and sweet potato puree. Stir until the butter and sugar dissolves, then wipe down the sides of the saucepan with a wet pastry brush to prevent crystallization. Insert a candy thermometer.

Continue to cook, stirring frequently, until the thermometer reads 234 degrees F/ 112 C (soft-ball stage).

This boiling will take about 20 minutes.

Once the fudge is at soft-ball stage, remove the saucepan from the heat and stir in the cinnamon chips until they're completely melted.

Next add the marshmallow cream and the chopped nuts, and stir until they're well-incorporated and there are no streaks of marshmallow cream to be seen. If desired, you can add a few drops of orange food coloring to boost the color of the fudge.

Scrape the fudge into the prepared pan and allow it to set and cool completely at room temperature.

Once set, use a large knife to cut the fudge into small squares to serve. Sweet Potato Cinnamon Fudge can be stored in an airtight container at room temperature for up to a week.

Owls on a Fence

Guacamole Onion Rings

I'm sure most of us love guacamole and onion rings, but put them together? It's sheer heaven. 

Guacamole Onion Rings 

Ingredients:
3 ripe avocados
1 lime
1 tomato diced, drained of water
1/4 cup cilantro, chopped
2 cloves garlic, minced
2 small-medium yellow onions
1 tsp salt
1 tsp chili powder
flour
2 Eggs, beaten
2 cups panic bread crumbs
oil for frying

Directions:
For the procedure, first, in a medium mixing bowl, mash avocados with the juice of 1 lime. Mix in chopped tomato, cilantro, garlic, salt, and chili powder.

Next, cut onion into 1/2 inch slices. Carefully separate the layers into individual rings. On a wax paper lined tray lay out onion rings and fill each with guacamole. Place tray in freezer until solid for about an hour.

Then, add flour, beaten eggs, and panko bread crumbs to three separate bowls. Remove frozen guacamole rings from freezer. Roll each first in flour, then egg, then bread crumbs. Coat once more in egg and a final time in the bread crumbs.

Lastly, in a large saucepan heat oil to 350˚F (180˚C). Fry guacamole onion rings in batches until nicely browned on all sides. Place on paper towel lined plate to drain off any excess oil. Sprinkle with salt and lime juice. Serve with sour cream. Enjoy!

Romans 15:7

Many people think the church is an archaic institution, no longer relevant in our modern world. Yet I am convinced that a church that faithfully teaches the Bible and proclaims the good news of salvation through Christ provides exactly what we all need to “find our way home.”

When churches are filled with groups of believers, who by their words and lives, also point a lost world to Jesus. They serve as lights in the world, holding fast the word of life.

Wherefore receive ye one another, as Christ also received us to the glory of God. - Romans 15:7

Thanksgiving

Slow Cooker Drip Beef Sandwiches

Load up hoagie rolls with the beef and veggies. I like to top them with a slice of provolone cheese and pop them under the broiler for a couple of minutes until they are melty, toasty, and absolutely amazing. Feel free to spoon up some of that cooking liquid to serve along with the sandwiches.

Slow Cooker Drip Beef Sandwiches

Ingredients:
4 pound boneless beef chuck pot roast
1 cup low-sodium beef broth
1 tablespoon Worcestershire sauce
1 tablespoon Italian seasoning
2 teaspoons garlic pepper
1/2 teaspoon salt
2 tablespoons butter
1 small onion, thinly sliced
1 large bell peppers, thinly sliced
1 pkg mushrooms, roughly chopped
1 teaspoon minced garlic
6 to 8 hoagie rolls
6 to 8 slices provolone cheese

Directions:
Trim roast of excess fat and cut into large 3 or 4 large chunks. Place in slow cooker. Pour beef broth and Worcestershire around roast. Sprinkle with Italian seasoning, garlic pepper, and salt. Cover and cook on LOW for 7 to 9 hours or until beef can easily be shredded. Use two forks to shred beef into the cooking liquid. Keep warm. When ready to serve, melt butter in a saute pan over medium heat. Add onion and bell peppers and cook, stirring occasionally, for about 4 minutes or until veggies have softened slightly. Add mushrooms and garlic and cook for an additional 2 minutes, until mushrooms have softened. Season with salt and pepper to taste and remove from heat. Transfer cooked veggies to the slow cooker with shredded beef. Load up hoagie rolls with beef and veggies and a slice of provolone cheese and pop tjem under your broiler until cheese has melted and bread is lightly toasted.

Veggie Cooking Cheat Sheet

Apple Brickle Dip

Modge Podge Photo

Crock Pot Pierogi Casserole with Kielbasa

This is just the right easy meal for any night of the week.  The recipe may be simple, but it is packed with tons of flavor. 

Crock Pot Pierogi Casserole with Kielbasa 

Ingredients:
3 boxes Cheddar Pierogies, minis
4 cups chicken broth
1 8 oz. block cream cheese
1 cup shredded cheddar cheese
1 pound kielbasa – sliced
salt & pepper to taste

Directions:
Combine all ingredients in your crockpot. Cook on high 3-4 hours, or on low for 6 hours.

James 4:14

Not a day passes without a reminder that our life can end at any moment. All you need to do is watch the news or peruse online.

We’re here today, but we may be gone tomorrow.

Our only certain eternity is Heaven. Christ paid the penalty for our sins on the cross. If we admit our guilt before God, we will receive forgiveness and eternal life by trusting Him.

Whereas ye know not what shall be on the morrow. For what is your life? It is even a vapour, that appeareth for a little time, and then vanisheth away. - James 4:14

Ginger McIntosh

Provolone-Stuffed Pork Chops with Tarragon Vinaigrette

Provolone cheese and a fresh tarragon vinaigrette give these stuffed pork chops the savory feel of dining in Provence. 

Provolone-Stuffed Pork Chops with Tarragon Vinaigrette 

Ingredients:

1/2 cup olive oil
1/4 cup white balsamic vinegar
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper

Pork Chops:
4  8 oz bone-in pork loin chops
4 slices provolone, cut into eighths
2 tablespoons olive oil
2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
1/4 teaspoon salt
1/4 teaspoon pepper
2 tomatoes, each cut into 6 wedges

Directions:
In a small bowl, whisk the first six ingredients. Set aside 1/4 cup vinaigrette for serving.

For pork chops, cut a pocket in each chop by slicing almost to the bone; fill pockets with cheese. Combine the oil, tarragon, salt and pepper; brush onto both sides of chops. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Brush tomato wedges with some of the remaining vinaigrette. Grill, uncovered, over medium heat or broil 4 in. from the heat for 1-3 minutes on each side or until lightly browned. Set aside.
Grill chops, covered, over medium heat or broil 4-5 in. from the heat 4-5 minutes on each side or until a thermometer reads 145°. Baste frequently with remaining vinaigrette during the last 3 minutes of cooking. Let stand for 5 minutes. Serve with tomatoes and reserved vinaigrette.

Removing Splinters

Cinnamon and Nutmeg Zucchini “Applesauce”

A delicious and a fun use for zucchini.

Cinnamon and Nutmeg Zucchini “Applesauce”

Ingredients:
1 med zucchini, peeled and chopped
2 tbsp  honey
1 teaspoon lemon juice
1 teaspoon ground cinnamon
⅛ teaspoon grated nutmeg
1 pinch sea salt

Directions:
The night before you want to make this (or up to 3 days in advance), add the peeled and chopped zucchini to a food processor and process until it forms a chunky paste (see photo below). Cover the zucchini and store it in the fridge until you’re ready to make the “applesauce” so the juices seep out. Transfer the zucchini (with the liquid that has seeped out) and all other ingredients to a small saucepan. Bring to a boil over medium heat, then turn heat down to low and simmer (uncovered) until the zucchini is tender and the juices are mostly evaporated, about 15 minutes, stirring frequently.

DIY Sprinkles

DIY Sprinkles

Not very hard to do and you are able to get the exact colors that you want.

You will need:
Meringue Powder
Regular or Clear Vanilla Extract
Powdered Sugar
Food Coloring
Waxed Paper or Parchment Paper
Decorating Bag
#2 Tip

DIY Sprinkles are made with Icing:
Icing recipe:
1/2 cup Water
3  tbsp. Meringue Powder
1/2 tsp. Vanilla
4 cups Powdered Sugar

Directions:
Mix the water and meringue powder until foamy, then add the vanilla. 
Add sugar and mix until smooth.

Then divide the frosting into to separate bowls for each different color. Add food coloring until you reach your perfect shade.

The load the icing into a decorating bag with a #2 decorating tip.
Pipe lines of royal icing onto a piece of wax or parchment paper.  The lines don’t have to be perfectly straight or the exact same thickness because some variation in size will make the sprinkles more interesting and dimensional. Let the icing lines dry overnight.

Finally, using a sharp knife cut the strips of icing into small sprinkles.  The more varied the sizes the better.  You can cut them very small for more of a sprinkle effect or bigger so they look like jimmies.

Baked Sweet Potato Chips

Baked sweet potato chips are a delicious alternative to fried fare and can be ready in 30 minutes.

Baked Sweet Potato Chips 

Ingredients: 2 medium sweet potatoes, peeled
1tablespoon vegetable oil
1/2 teaspoon coarse sea salt
Pepper to taste

Directions:

Heat oven to 400°F. Cut sweet potatoes into very thin slices. In large bowl, toss potatoes with oil, salt and pepper. Place potatoes in single layer on 2 ungreased cookie sheets (slices can touch but not overlap). Bake 10 to 15 minutes, rotating cookie sheets once, until edges are crisp but potatoes are still soft in the center. Cool 5 minutes; remove from cookie sheets to cooking parchment paper. Cool completely (chips will become crisp as they cool).

Romans 8:12-14

It seems the world is seeking to convince everyone that nothing is sinful anymore. So we must be on guard against any compromise in our hearts. Shameful behavior is being displayed in magazines, movies, and on television. Immorality is even joked about.

Someone who is indifferent to the sin around him or trifles with it in his own life is in grave danger.

12 Therefore, brethren, we are debtors, not to the flesh, to live after the flesh.
13 For if ye live after the flesh, ye shall die: but if ye through the Spirit do mortify the deeds of the body, ye shall live.
14 For as many as are led by the Spirit of God, they are the sons of God. - Romans 8:12-14

PumkPine

Thai Chicken

Looking for a taste of Asia, this recipe should make your taste buds dance.

Thai Chicken

Ingredients:
2 lbs chicken cut into chunks
1 diced bell pepper
1/2 cup thick mild salsa
1/4 cup peanut butter
3 tbsp lime juice
1 teaspoons ginger
1/4 teaspoon cumin
1/4 cup chopped fresh cilantro
1 oz  peanuts

Directions:
Mix salsa, peanut butter, juice and spices. Place chicken in casserole dish and coat with the sauce. Add diced pepper. Bake at 350 degrees for 45 minutes. Remove from oven and stir the sauce into the cooking juices. Chop peanuts and sprinkle over the top. Garnish with fresh cilantro when serving.

Frozen Pattie Tip

Reese's Sunflower Pops