Red Velvet Oreo Cheesecakes

Make these and you’ll just become a dessert rock star.

Red Velvet Oreo Cheesecakes

12 red velvet oreos
16 ounces cream cheese, softened
1/2 cup granulated sugar
1 1/2 tbsp unsweetened cocoa powder
2 large eggs, room temperature
1 1/2 tsp pure vanilla extract
1 1/2 tsp red food coloring
whipped cream, and sprinkles, optional

Directions:
Preheat oven to 350°F. Line 12 standard muffin cups with paper liners and place one Red Velvet Oreo cookie into the bottom of each muffin cup. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat cream cheese until smooth.
In a small bowl, whisk together the sugar and cocoa powder and then add the mixture to the cream cheese and mix until thoroughly combined.
Add eggs one at a time, making sure to scrape the sides and bottom of the bowl before and after each egg.
Add vanilla extract and red food coloring and mix until combined.
Use a large cookie scoop (about 3 tablespoons) to scoop the cheesecake batter into each muffin cup.
Bake in preheated oven for 18-20 minutes, or until cheesecakes appear to be set. Remove pan to a cooling rack and allow the cheesecakes to cool completely. Refrigerate cheesecakes for at least 4 hours or overnight.
If desired, top with whipped cream and sprinkles before serving.

Make Your Own Cleaners

Crustless Quiche with Spinach and Swiss Cheese

Quiché is quite decadant. And, with this delicious crustfree recipe you can indulge with out the guilt.

Crustless Quiche with Spinach and Swiss Cheese

Ingredients:
Nonstick cooking spray
6 large eggs
¼ cup heavy cream
½ teaspoon minced garlic
3⁄4 teaspoon salt
¼ teaspoon black pepper
1⁄8 teaspoon nutmeg
1 (10-ounce) bag frozen chopped spinach, thawed and drained
2 cups shredded Swiss cheese
1 cup diced cooked bacon
1/4 cup diced red bell pepper
1/4 cup diced yellow onion 

Directions:
Preheat the oven to 350°. Spray an 8-inch square baking dish or 9-inch pie pan with nonstick cooking spray.

Whisk together the eggs, heavy cream, garlic, salt, pepper, and nutmeg.

Fold the spinach, Swiss cheese, bacon, onion and bell pepper into the egg mixture and then pour all into the prepared baking dish.

Bake 40 minutes, or until the top of the quiche is golden brown and a toothpick inserted into it comes out mostly clean. Let cool 5 minutes before serving warm, or serve chilled, if desired.

James 1:12

It is easy to make a profession of faith. But the real test comes when God asks us to lay our dearest treasures on the line.

In most cases people feel they should be rewarded when they do the right thing? So, faith meets its toughest test when we feel that the Lord has not rewarded our faithfulness.

You may feel this way when you faced with giving back something that you feel God has given you.

We need to learn to see this test as an opportunity to demonstrate our faith in the One who always keeps His promises—even when we don’t understand.

Blessed is the man that endureth temptation: for when he is tried, he shall receive the crown of life, which the Lord hath promised to them that love him. -James 1:12

Apricot Balls

Pepperoni Chips and Easy Cheese Crackers

It’s no secret that cheese and pepperoni are star-crossed lovers and here's a delicious way for you to enjoy the love affair.

Pepperoni Chips and Easy Cheese Crackers

Ingredients:
Pepperoni Chips:
6 ounces thin-sliced pepperoni

Cheese Crackers:
2 slices cheddar cheese
½ teaspoon salt
1⁄8 teaspoon chili powder
1⁄8 teaspoon garlic powder

Directions:

Pepperoni Chips:
Preheat the oven to 425°F. Lay the pepperoni slices in a single layer on a baking sheet and bake for 8 to 10 minutes.

Remove the pan from the oven and soak up the excess grease by pressing paper towels against the pepperoni chips. Return the pan to the oven and bake an additional 2 to 4 minutes, until the pepperoni slices are very crispy.

Easy  Cheese Crackers:
Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Stack the slices of American cheese and cut them into 16 very small squares.

Separate the cheese squares and transfer them to a small bowl. Add the salt, chili powder, and garlic powder, and toss to combine.

Arrange the 32 cheese pieces in 4 rows of 8 on the parchment paper-lined baking sheet, leaving as much space in between each as possible.

Bake until they puff up, are well browned (almost burnt), and crispy, about 7 to 8 minutes. If undercooked, they’ll be soggy, so don’t be afraid to check them and put them back in for more time, if needed.

Cool the crackers completely before serving since they will crisp up as they cool. Store on the counter in an airtight container for as long as a few days.

Foil Organization

Caramel Twix Poke Cake

Caramel Twix Poke Cake

Ingredients:
Yellow cake box mix
Twix bars
Cool whip container
Caramel sauce
Can of sweetened condensed milk 

Directions:
Bake the cake according to the directions. Let cool for 5 minutes meanwhile mixing the caramel sauce with the condensed milk in a seperate bowl. Using the end of a wooden spoon, poke holes all over the cake.
Pour the caramel sauce all over the cake making sure it gets in the holes.
Top with cool whip and put it in the fridge for 1-2 hours. Chop up some twix bars and sprinkle it over the top.

Manners to Teach Kids

Muffin-Tin Cheeseburgers

These Muffin-Tin Cheeseburgers are delicious. and with only half the bun, they’re somewhat healthy for you. 

Muffin-Tin Cheeseburgers

Ingredients:
1 tablespoon butter, melted
6 regular-size burger buns, split
3 slices thick-cut bacon, chopped
1 lb ground beef
½ cup diced yellow onion
½ teaspoon seasoned salt
4 tablespoons ketchup
6 slices cheese, each cut in four pieces
Optional toppings: dill pickle relish, yellow mustard, pickles, lettuce, tomatoes.

Directions:
Preheat oven to 350°F. Brush 12 regular-size muffin cups with melted butter. Press half of a bun, cut side up, into each muffin cup.
In a large skillet, cook bacon over medium heat and transfer to paper towel-lined plate to drain. Discard drippings in pan. Add beef and onion to the skillet; heat to medium-high heat. Cook 5 to 7 minutes, stirring frequently, until beef is brown. Drain.
Divide beef mixture evenly among muffin cups and top each with 1 teaspoon ketchup. Top each one with cheese. Bake 5-7 minutes or until cheese is melted. Immediately top with cooked bacon, followed by whatever toppings you want (relish, mustard, pickles, lettuce, tomato).

1 Peter 5:7

Even when everything seems to be going right, worry and apprehension remain part of our human condition—one that can never be adequately relieved by a pill.

Anxiety is a burden we are not called to bear. Instead, we are to lay our concerns on Christ because He cares for us.

Casting all your care upon him; for he careth for you. - 1 Peter 5:7

Homecoming

Pork Carnitas

I love this recipe because you can throw everything in a pot, walk away and serve a huge crowd. You can serve it on a corn tostada with fresh pico, but the possibilities are endless.

Pork Carnitas

Ingredients:
2.5-3lb Pork Butt
1 large white onion, cut into large chunks
5 cloves garlic, smashed
11oz can chipotle and adobo sauce
36oz pineapple juice
2 limes, juiced
1/2 tablespoon kosher salt
1/2 tablespoon black pepper
1/2 tablespoon garlic powder
1 teaspoon Mexican oregano
Corn tostadas for serving

Directions:
*Preheat the oven to 250°. Place the pork butt in a large Dutch oven
Season both sides with the salt, pepper, garlic, Mexican oregano and cumin. Add the onion and garlic to the pot. Pour in the whole can of chipotle peppers with the sauce. Add in the pineapple juice and lime juice.
Cover and cook for 5 hours until the meat falls apart (turn once at about 3 hours) Remove the pork from the pot and place in a separate bowl
Remove any fat and shred using two forks. Place the pot with the cooking liquid over a high flame on the stovetop and cook until the mixture has reduced by half (about 20 minutes.) Heat two tablespoons of extra light flavored olive oil in a large skillet over a high flame. Add the pork to the skillet and cook for about 2-3 minutes on each side until it has a crispy crust. Reduce the heat to medium and add a about 1/4 cup of the reduced cooking liquid to the meat.

*If cooking in a slow cooker, cook on high for 5 hours.

Easy Pipe Cleaner Flowers

These easy pipe cleaner daffodils and tulips have to be the PRETTIEST things I’ve ever made from pipe cleaners.

Easy Pipe Cleaner Flowers

Materials:

Daffodils 

3 yellow pipe cleaners

1 orange pipe cleaner

1 green pipe cleaner

hot glue gun

Instructions:

Start by folding each of the yellow pipe cleaners in half to find the mid point. Then open them back up and arrange them into a star, twisting them at the middle so they stay in place. Take each end and roll it tightly like a snail. Keep winding it until you get to the center.

Repeat until all the “pedals” are rolled up and then arrange them evenly.

For the stem, bend about 1″ of the end of the green pipe cleaner into a “J” shape and loop it through the middle of the flower.

And then twist it on the bottom to keep it in place.

Take the orange pipe cleaner and start winding it tightly, again like a snail, but stop after a few rotations.

Then wrap it tightly around your baby finger.

When it comes off your finger, pinch it tightly to compress the layers as much as possible. Then add a generous dab of hot glue to the bottom of the orange “cup”. And press it firmly onto the center of the yellow “pedals”. 

For the Clay Pots

I got the tiny clay pots at the dollar store, and they were perfect for my little flower arrangements. I filled each one with sand, approximately 3/4 of the way full, and then I wound up two black pipe cleaners into a spiral to fit on top to cover the sand. Then I poked each flower and leaf through the black spiral and into the sand.

I made a few simple leaves by folding the green pipe cleaners in half. Aren’t they gorgeous!? I love them!!

Tulips:

Materials:

5 red pipe cleaners

1 green pipe cleaner

Scissors

A ruler

Take 4 of the red pipe cleaners and cut them into thirds. My pipe cleaners were 12″ long so I cut them into 4″ long pieces.

Instructions:

Take each of the 4″ pieces and fold them in half.

Then line them up side by side so that all the end pieces are at the top and all the folds are at the bottom:

Place the green pipe cleaner somewhere in the middle, lining it up with the tops.

Then bunch them all together as best you can so that the green pipe cleaner is in the center. Take the remaining red pipe cleaner and starting about 3/4″ from the end, tightly wrap it around the bunch. Continue wrapping the red pipe cleaner around the bunch so that it neatly covers the tips and holds them in place.

Take the pipe cleaner pieces and bend each of them upwards. Continue bending all of the pieces upwards to create the pedals. Pinch the pieces together tightly to shape the tulip bud. Then slightly bend each “pedal” towards the inside. You can shape the pedals so that the tulip is a closed bud, or a more open tulip flower, depending on what you like best.

Hyacinths:

Materials:

1 purple pipe cleaner

1 green pipe cleaner

Instructions:

Knitting needle or pencil

Place the green pipe cleaner on the knitting needle or pencil so that the tips line up. Starting about 2″ from the end, tightly wind the purple pipe cleaner around the knitting needle and green pipe cleaner. Keep winding until you get to the end, making sure the windings get more narrow as you get to the tip. Carefully remove the knitting needle from the pipe cleaners. If the windings look too “perfect” bend the flower a little to give it more character. Make a bunch of them and stand them up in a pot with simple green spike leaves.

Sugar Cookie Cherry Cheesecake

A sugar cookie crust, a thick cheesecake filling and cherries galore on top! A perfect dessert.

Sugar Cookie Cherry Cheesecake

Ingredients:

The Crust
1lb of Pillsbury Sugar Cookie Dough c
The Filling:
4-8oz. blocks CreamCheese, softened
4 Eggs
1 tablespoon Vanilla Extract
1 cup Granulated Sugar
1 can cherry pie filling 

Directions:
Press the cookie dough into the bottom of an 8 inch springform pan and bake at 350° about 15 minutes until almost done. Let cool. Meanwhile, beat cream cheese and sugar. Add vanilla and one egg at a time, beating well. Pour into crust. Lower oven to 325° and bake 75-90 minutes until cooked through and browned.
Chill overnight in fridge and top with canned cherry pie filling.

Kid's Cell Phone Contract

Crockpot Parmesan Garlic Chicken

Throw all this together, walk away and have a flavorful healthy meal waitjng for you a few hours later.

Crockpot Parmesan Garlic Chicken 

Ingredients:

4 boneless, skinless chicken breasts
1 tsp. olive oil
4 T white wine
1/4 tsp. salt
4 garlic cloves, minced
1 tsp. basil
1/2 tsp. parsley
1/4 C Parmesan cheese
1 C brown rice, uncooked
1 1/2 C chicken broth
2 C broccoli 

Directions:
Lightly spray the bottom and sides of your slow cooker with cooking spray.  Then, place the rice along the bottom of the insert. Pour the 1 1/4 C chicken broth carefully over the rice.  Top the rice with chicken breasts.
In a small bowl, mix together 1 tsp. olive oil, 4 T white wine, 1/4 tsp. salt, 4 garlic cloves minced, 1 tsp. basil and 1/2 tsp. parsley. Pour the marinade over the chicken and rice. Cover and cook on low for 6-8 hours.
Steam your veggies and then serve them along with the chicken and rice mixture. Top with Parmesan cheese for serving.

Micah 6:8

People who want to feel better, reduce stress, and shed unwanted pounds are discovering that walking may be the best exercise of all.

It’s even more important to stay spiritually fit by “walking with God,” which the Bible describes as an intimate, growing relationship with the Lord.

To walk with God, we need to keep in step without running ahead or lagging behind. Along the way, we talk with the Lord, listen to Him, and enjoy His presence. We trust His guidance when we cannot see what lies ahead. It is not just the destination that’s important, but the journey we take together.

There’s no better time than now to begin walking with God, because each day every step counts.

 He hath shewed thee, O man, what is good; and what doth the Lord require of thee, but to do justly, and to love mercy, and to walk humbly with thy God? -Micah 6:8

Fame Game

Sausage Gravy Breakfast Pizza

Sausage Gravy Breakfast Pizza

Ingredients:
2 packages crescent rolls
1 package cooked sausage crumbles
1 envelope country gravy mix
6 eggs
2 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
8 oz shredded cheddar cheese
4 oz shredded pepper Jack cheese

Directions:
Heat oven to 375. Separate crescent dough into 16 triangles and place on a greased, round pizza pan with points toward the center. Press onto the bottom and up the sides of pan to form a crust; seal seams. Bake for 11-13 minutes or until golden brown.
Meanwhile, prepare gravy according to package directions in a medium saucepan. Stir sausage crumbles into thickened gravy; set aside.
In a small bowl, whisk together the eggs, milk, salt and pepper. In a large skillet, heat butter over medium heat. Add egg mixture; cook and stir until almost set.
Spread sausage gravy mixture over the crust. Top with eggs and cheeses. Bake 5-10 minutes longer or until eggs are set and cheese is melted. Cut into wedges.

Kid's Chia Pet

So this is a pretty easy do it yourself project that you can do with your children in an afternoon.

Kid's Chia Pet

Materials:
Scissors
2 liter cola bottles, one for per pet
1 soda lids per pet
2 Google eyes per pet
Dirt enriched with fertilizer
Chia Seeds

Instructions:
Cut the tops off the bottles.
Using a hot glue gun, glue the eyes and the bottle cap onto for a nose. You can add a mouth if you like, using a permanent marker, or some pipe cleaner. Let the glue dry.

Fill the bottle 3/4 of the way with dirt. Then put the seeds in the soil. Place the Chia Seeds on top of the dirt. Then put enough dirt on top of the seeds to cover them, but do not smother them. Then follow the instructions for best growth on the Chia Seeds package.

Lemon Lavender Poppy Seed Scones

Bright lemon, light lavender and crunchy poppy seeds all come together in these delicate and delicious scones with an irresistibly sweet lemon glaze. Prepare to be amazed.

Lemon Lavender Poppy Seed Scones

Ingredients:

Scones:
2 cups all-purpose flour
¼ cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
½ cup cold butter, sliced
2 large lemons, zest and juice, divided
2 tablespoons poppy seeds
2 tablespoons culinary dried lavender spice
¼ cup milk
1 large egg, lightly beaten
2 tbsp melted butter, for brushing
more granulated sugar, for sprinkling

Glaze:
1 cup confectioner's (powdered) sugar
2 tablespoons fresh lemon juice (from one of the lemons you used the zest of for the scones)

Directions:
Preheat oven to 400°F. Line a baking sheet with parchment paper. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add the cold butter to the flour mixture and cut it in with a pastry blender or two knives moving in opposite directions until a crumbly mixture forms.
Add the zest of both lemons to the mixing bowl along with the poppy seeds and lavender. Stir gently to combine. Make a well in the center of the mixture and add 3 tablespoons lemon juice, milk and egg. Stir with a spoon until mixture starts to come together and then gently and quickly mix with your hands until all flour is incorporated. Transfer the dough to a very lightly floured surface and form into a circle just under 1-inch thick. Cut into 8 wedges and transfer them to the prepared baking sheet. Brush the top of each scone with a little melted butter and sprinkle with a pinch of granulated sugar.
Bake for 18-20 minutes, rotating baking sheet halfway through, until the scones rise and start to turn golden brown. Remove from the oven and let cool while you prepare the glaze.
Glaze: In a small mixing bowl, whisk the confectioner's sugar with 2 tablespoons fresh lemon juice until smooth and of drizzling consistency. Add additional confectioner's sugar if glaze is too thin or lemon juice if it's too thick. Once scones have cooled slightly, drizzle glaze evenly among them. Let set about 10 minutes before enjoying.

Peel an Orange Like a Genius

New Orleans BBQ Shrimp

BBQ shrimp done New Orleans style in a spicy, buttery, lemony sauce that is so good that you will be lickin' your fingers and the plate clean.

New Orleans BBQ Shrimp

Ingredients:
2 tablespoons butter
3 cloves garlic, chopped
1/4 cup hot sauce
1/4 cup Worcestershire sauce
1/3 cup beer
1/2 cup chopped onion
2 tablespoons lemon juice
2 teaspoons creole seasoning
1/2 teaspoon ground black pepper
1 pound shrimp, cleaned
2 tablespoons butter, chilled and cut i
salt to taste

Directions:
Melt the butter in a pan over medium-high heat, add the garlic, saute until fragrant, about 30 seconds, add the hot sauce, Worcestershire sauce, beer, lemon juice, creole seasoning and pepper, bring to a simmer and cook until the sauce is reduced by half, about 5-7 minutes.

Add the shrimp and cook until cooked through, about 2-3 minutes per side depending on the size of the shrimp.
Reduce the heat to medium-low, stir in the chilled butter until it melts, season with salt to taste and enjoy with french bread to soak up all of that tasty sauce.

Matthew 10:30

When we face difficult circumstances, fear may cause us to wonder if God is aware of our situation. Jesus’ teaching assures us that God cares deeply and is in control. His tracking of our lives will never fail. He knows more about us then we know about ourselves.

But the very hairs of your head are all numbered. - Matthew 10:30

Ying Yang Shooter

Spicy Ranch Pretzels

Confetti Champagne Glasses

Here’s a pretty way to dress up your glasses for any celebration. 

They sparkle and shine as the lights bounces off the glitter drips. 

Your guests will love them. 

Confetti Champagne Glasses

Materials:
2 champagne glasses
Americana Gloss Enamel Paint
Brushes

Directions:
Wash and dry champagne glasses thoroughly. Turn glasses upside down on work surface.
Using the Crystal paint, add one drop at a time around the bottom of the glass near the edge. Keep turning the glass and adding drops, one at a time, on top of the other drops until it stars to dribble down the side of the glass. Do not over do it, you only want the drips to go about half way down the glass.
Use the handle end of a paintbrush dipped in the gloss enamel paints to ad dots in between the Crystal drips. Make some of the dots large and some small, alternating colors throughout the design. Add a few tiny dots going up toward the rim of the glass, staying about 2-inches from the actual rim.
Allow to dry and follow directions on bottle for curing (usually 21 days air dry or can be baked after 48 hours of air drying).
Hand washing with a soft cloth or top dishwasher rack are recommended.

Slow Cooker Creme Brule

This recipe basically takes care of itself. It’s a big reward for such little effort.

Slow Cooker Creme Brule 

Ingredients:

3 large egg yolks

1/2 cup heavy whipping cream

1/4 cup sugar, plus 2 teaspoons

1/4 of a vanilla bean 

Directions:

Combine the egg yolks, whipping cream and 1/4 cup of the sugar in a bowl. Whisk to combine.

Using a dull knife, scrape the seeds out of the vanilla bean and add it to the cream mixture. It should be about 1/8 teaspoon of vanilla bean seeds. 

Whisk the mixture together very well.

Meanwhile, take 2 12" long pieces of foil and roll them up into a snake shape. Curl it into a circle, pinching the ends together. Place in the bottom of your slow cooker. Repeat with the other piece of foil.

Place each ramekin on top of each foil ring.

Pour boiling water in the slow cooker (carefully! Don't splash water on the custards) until the water reaches up about 1/3 of the way on the ramekins.

Turn the slow cooker to LOW and cook for 2 to 2 1/2 hours. When done, the custard should be set--poke it with a knife to be sure.

Cover and chill the custards at least 6 hours.

Before serving, sprinkle the remaining 2 teaspoons sugar evenly over both custards and torch with a culinary torch until brown or brown in broiler.

Dog Friendly OTC Medications

Portuguese Kale Soup

The best recipe is made with linguica - a spicy sausage. Make a batch and see why they call this soup "Portuguese penicillin".

Portuguese Kale Soup

Ingredients:

1 tbsp olive oil

2 garlic cloves

2 med onions, chopped

1 lb linguiça, sliced, slices halved

4 cups chicken broth

1 pound fresh kale, washed, shredded into small pieces

1 can Campbell's "Bean with Bacon" soup plus 1 can water 

2 large potatoes, peeled, cubed 

Kosher or sea salt

Freshly ground black pepper

Directions:

In a large soup pot over medium-high heat, add oil and cook garlic, onions, and linguiça slices until onions are soft. Add 4 cups chicken broth and kale. Cover, and let kale cook down, stirring occasionally.

Add bean soup and water; simmer about 5 minutes. (Add more water if the mixture's not dilute enough.) Add cubed potatoes. Simmer, covered, 20-30 minutes longer, till potatoes are soft.

Season to taste with salt and pepper. Serve hot with crusty bread.