Sunday, April 12, 2009

An Easter Celebration

As if today weren't great enough with the celebration of Easter, my husband (who is a pastor) had the privilege of baptizing both of our children this morning. You can click here to view the Album.

Please take a few moments today to ponder the cost of salvation. . .

Wednesday, April 8, 2009

The Hope of His Return

As we were coming to school today (Wednesday), I was running late as usual. I flipped on the radio to catch the weather (it's cold!) and caught the news "highlights."
  • In California, 4 people have been killed at a Korean temple.
  • In Alabama, a man set to go on trial today for abuse of his family, killed them and himself.
  • In Italy, the death toll from the earthquake has risen to 250.
I was shaking my head in disbelief at all the tragedy and sadness that I had heard about in the last 60 seconds. Allison, my 9 year old, looked up at me and said, "You know what that means don't you momma? The Lord is coming back REAL soon. The Bible says that things will get worse and worse, and that sounds pretty bad!" She's kinda wise for a kiddo!

When I got to work, this is what was on my calendar:
  • Job 19:25-26--For I know that my Redeemer liveth, and that He shall stand at the latter day upon the earth. . .in my flesh shall I see God.
  • "Thank You for giving me a glimpse of Your return! I long for the day when I can see you face to face! Amen.
I want to live with the urgency that the Lord may return today! There are people who are dying and do not know the only True Hope. May I live like today may be my last day before His return (because it very well could be!)

Andrea

Friday, April 3, 2009

Chocolate Coffee Cake

Free card from Hallmark

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from Money Saving Mom



Bacon, Tomato, and Cheese Crescents

Bacon, Tomato, and Cheese Crescents

  • 1 can (8 oz.) refrigerated crescent dinner rolls
  • 4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
  • 1/4 cup finely chopped tomatoes
  • 1/4 cup finely chopped red peppers
  • 4 slices bacon, crisply cooked, drained and chopped

Directions:
  1. Preheat oven to 375ºF.
  2. Separate dough into eight triangles; spread with cream cheese.
  3. Top evenly with remaining ingredients.
  4. Roll up, starting at shortest side of each triangle.
  5. Place, point-sides down, on baking sheet. Bake 12 to 15 min. or until golden brown. Serve warm.


Snickers Salad

More Fun from Hungry Girl. . .Mood Boosting Foods


Are you feeling tired? Stressed? Just plain cranky? Maybe it's not you... maybe it's what you are (or aren't!) eating. We've got a few tips to help you kick those moody blues. Chow down and cheer up! Click here for more. . .

Heavenly Chocolate Chunk Cookies

Kim gave me a bag of these back in November and they were delish. I think the secret to the delightful flavor is the coffee. . .Thanks Kim!


Heavenly Chocolate Chunk Cookies


2 cups plus 2 tablespoons self rising flour

¾ cup margarine

2 tablespoons instant coffee granules

1 cup firmly packed brown sugar

½ cup granulated white sugar

1 large egg

1 egg yolk

1 (11.5 oz.) package semisweet chocolate mega-morsels

1 cup walnut halves, toasted

Combine first 3 ingredients; stir well.

Combine butter and coffee granules in a small saucepan or skillet. Cook over medium-low heat until butter melts and coffee granules dissolve, stirring occasionally. Remove from heat, and let cool to room temperature (don’t let butter resolidify).

Combine butter mixture, sugars egg, and egg yolk in a large bowl. Beat at medium speed of an electric mixer until blended. Gradually add flour mixture, beating at low speed just until blended. Stir in mega-morsels and walnuts.

Drop dough be heaping tablespoonfuls 2” apart onto ungreased cookie sheets. Bake at 325º for 12 to 14 minutes. Let cool slightly on cookie sheets. Remove to wire racks to cool completely.

Variation: For holidays, substitute mega-morsels with red & green colored baking chips or plain M&M’s.

Sweet Potato Biscuits

I made these for the first time this week and my family RAVED about them! They are great served with pork and wonderful right out of the oven with a cup of coffee! Thanks Kim!

Sweet Potato Biscuits

From the Kitchen of Kim Carper

  • 4 - 5 c. self-rising flour (start with 4 cups and add as needed)
  • 4 c. cooked and mashed sweet potatoes (if canned, drained)
  • 1 ½ c. butter-flavored Crisco
  • ½ c. granulated sugar
  • ½ c. light brown sugar
  • 3 tsp. cinnamon
  • Milk – if needed to moisten

Mix sweet potatoes, Crisco, sugars, and cinnamon.
Work in flour and knead until ingredients are blended. Add small amount of milk (1-2 tablespoons as needed) for lighter biscuits.
Pinch small amount of dough and roll into biscuits.
Roll ball of dough in flour as needed & pat flour onto hands to prevent sticking.
Bake at 425 degrees for 20-25 minutes.
Serve hot with butter.

Makes about 35 biscuits

Chocolate Chip, Oats 'n Caramel Cookie Squares

My dear friend Kim Carper sent this to me, along with several more recipes that I will post in the next few days. Thanks Kim!


Chocolate Chip, Oats 'n Caramel Cookie Squares

Ingredients

  • 1 roll (16.5 oz) refrigerated chocolate chip cookie dough
  • 1 cup quick-cooking oats
  • Dash salt, if desired
  • 2/3 cup caramel topping
  • 5 tablespoons all-purpose flour
  • 1 teaspoon vanilla
  • ¾ cup chopped walnuts
  • 1 bag (6 oz) semisweet chocolate chips (1 cup)

Directions

  1. Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in oats and salt. Reserve 1/2 cup dough for topping. In ungreased 9-inch square pan, press remaining dough mixture evenly in bottom to form crust.a
  2. Bake 10 to 12 minutes or until dough puffs and appears dry.
  3. In small bowl, mix caramel topping, flour and vanilla until well blended. Sprinkle walnuts and chocolate chips evenly over crust. Drizzle evenly with caramel mixture. Crumble reserved 1/2 cup dough mixture over caramel.
  4. Bake 20 to 25 minutes longer or until golden brown. Cool 10 minutes. Run knife around sides of pan to loosen bars. Cool completely, about 1 hour, 30 minutes. For bars, cut into 4 rows by 4 rows. Store tightly covered.

High Altitude (3500-6500 ft): Bake crust 12 to 14 minutes. After topping crust, bake 22 to 27 minutes

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