Month: March 2018

Daily Thoughts · Uncategorized

The Empty Cup

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This week is going by so quickly. Tomorrow I leave to go to NY to watch our grandson and his jazz group perform at Carnegie Hall. What a memory this will be. Our daughter and I will have the blessing of going to watch and listen to this amazing talented group of young people perform from a stage which few get to be. So I don’t have to tell you how excited we are to go. Sunday we will still be in NY and will be sitting in Brooklyn Tabernacle worshiping and praising our Risen Savior with complete strangers, but bonded together by His Spirit. What a wonderful weekend this will be.
Last Sunday our pastor preached on Eph 2:1-3, which is a part of scripture that reminds us of our sinful hearts. No matter how good we think we are, there is “no one good besides God” and we need to feel the conviction that leads us to repentance and humble ourselves before God asking Him to forgive us.
Each week our services end with Communion. Each week as we bow our heads in remembrance of what Jesus did in taking our place on the cross for our sins, we are not only reminded of His sacrifice, but the love that He has for us. We end our time breaking bread and drinking from the cup which signifies Jesus Blood that was shed for each and every one of us. We give thanks and praise Him for His love and grace to us.
This past Sunday was probably one of the most meaningful Communions I have ever experienced. Our pastor announced that we would have the plates passed around as normal, but this time, there would be no “bread” or juice in the cups. The cups were empty. We were instructed to take one of the empty cups and hold it as we “lamented” our sins, realizing what it would be like if there was never anything in the cup. As we were led in prayer, he reminded us what it would be like if we indeed had no hope. What if there had not been a crucifixion? What if Jesus had not died for our sins or been raised to life, which gives us our hope and our salvation? As we sat there in the quiet of the morning reading scripture describing us as a people who needs God’s forgiveness and a people who truly needs to “lament” of our sins, we left with a new awareness of what Easter really means.
Easter, a time of renewal! Easter….a time of reflection! Easter….a time to worship the one who came to give us life and give us life abundantly. Because He did die and rose again, we do have hope, we do have life eternal and we do have a Savior who loves us more than we can ever imagine.

Glory to God in the Highest! Hosanna (God Save Us) Hosanna in the Highest! To God Be the Glory, Great things He hath done, for you and for me!
May we never forget His sacrifice and love. Worship together with your family this Easter. May we bring our humble hears before Him in Worship and Gratitude!

What occupies our minds the most is what we worship. Where does your hope lie?

Matthew 28: 1-7
Early on Sunday morning as the new day was dawning, Mary Magdalene and the other Mary went out to see the tomb. Suddenly there was a great earthquake, because an angel of the Lord came down from heaven and rolled aside the stone and sat on it. His face shone like lightning and his clothing was as white as snow. The guards shook with fear when they saw him and they fell into a deep faint.
Then the angle spoke to the women, “Don’t be afraid!, he said, I know you are looking for Jesus, who was crucified. He isn’t here! He has been raised from the dead, just as he said would happen. Come see where his body was lying. And now, go quickly and tell his disciples he has ben raised from the dead and he is going ahead of you to Galilee. you will see him there, Remember, I have told you.”

Psalm 95
Come, let us give a joyous shout to the rock of our salvation.
Let us come before him with thanksgiving. Let us sing him psalms of praise.
For the Lord is a great God, the great King above all gods. He owns the depths of the earth and even the mightiest mountains are his…
Come, let us worship and bow down. Let us kneel before the Lord our maker,for he is our God. We are the people he watches over, the sheep of His pasture.

John 3:16 “For God so loved the world, that he gave His only begotten Son, that whosoever believeth in Him will not perish, but have everlasting life.”

Cookies · Daily Thoughts · Desserts · Fruit · Uncategorized

Strawberry Bar Cookies

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This month is flying by. We have had friends from California visiting and so much going on that I have really been in a baking mood. There is a book series by Joanne Fluke called the Hannah Swenson Mysteries. They all have desserts in the title and each book centers around the Swenson sisters who run The Cookie Jar in a small town. These little mysteries are easy reading and have recipes at the end of most chapters. The current book I am reading is the Raspberry Danish Murder.

The recipes are absolutely great. Last night I made the recipe called Sweet & Salty Strawberry Bar Cookies. I substituted Apricot jam as I didn’t have any strawberry jam in the house and didn’t want to run to the store at 8 p.m. Trust me on this, they apricot was wonderful. Am going to make the Butterscotch Marshmallow Bar Cookies next. The ladies who had them this morning at our house loved the Apricot Bar Cookies. So if you are not in the mood for a murder mystery which centers around food, here is the recipe.

The Crust & Topping

2 cups salted butter
1 cup granulated sugar
1 1/2 cups powdered sugar
2 teas vanilla
4 cups all purpose flour

(I actually halved this recipe for last night in case it wasn’t what I thought it would be and it turned out really good.) So will make the full version next time.

Strawberry or (Apricot) Filling

11.75 oz jar strawberry topping or preserves ( used an 11.5 oz jar of apricot preserves and it was fine)
1 cup white chocolate or vanilla chips
2 tables whipping cream
1 tesas vanilla 2 teas sea or other salt (the coast ground kind (I didn’t even use the salt)

Spray a 9×13 pan with Pam.
Using a hand electric mixer, combine the softened butter, granulated sugar and powdered sugar. Beat on medium until mixture is light and creamy. Add the vanilla. Mix it in until well combined. Add the flour inhale-cup increments, beating at Low speed after each addition. Beat until mixture is well combined.
The dough will appear soft, that is how it should be.

Remove a generous cup of this dough and wrap it in Saran Wrap and place in fridge for about 30 minutes to chill. You will use this chilled dough to crumble on top of the preserves.

Using remaining dough, place in greased baking pan and using your fingertips, evenly spread in the pan, pressing all the way to the edges. Bake this crust in preheated 325 oven for about 20 minutes.

While crust is baking, take your preserves and empty them out in a microwave safe bowl. Add the vanilla chips and whipping cream to the preserves and cook in microwave for about 30 seconds. Stir mixture and place back in microwave in 20 second intervals to melt chips. When crust comes out of oven, allow to cool about 15 minutes before pouring the preserves over it. When chips are melted, add the vanilla and stir.

Pour the preserve mixture over the crust. Next sprinkle the salt over the fruit then Crumble the chilled dough over the preserves and place back in 325 degree oven. Bake for about 30 minutes or until the filling is bubbly and crust is golden brown.

Remove from oven and place pan on wire rack to cool completely. Do not cut until they are cool as the filling will need to set. Cut in brownie size pieces.

Chicken · Daily Thoughts · Meats · Vegetables

Cornbread Stuffed Zucchini

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Anything that reminds me of cornbread stuffing gets my vote. This is taken from 2017 Southern Living and I cannot wait to make it. Choose squash that are uniform in size. The best kind for this recipe are long, straight but not too skinny. (as per SL)

Serves 4

3 cups coarsely crumbled cornbread
4 zucchini
3 tables canola oil, divided
1 teas kosher salt, divided
16 oz ground chicken (I will use ground Italian seasoned turkey)
1/2 cup chopped red onion
4 garlic cloves, minced (about 2 tables)
1 teas paprika
1/2 teas black pepper
6 oz white Cheddar Cheese, shredded (about 1 1/2 cups)
1/2 cup fresh corn (I’m not a huge corn person, other than just corn on the cob, so think I will substitute fresh spinach, sautéed and drained well, before adding to mixture)
3 tables chopped fresh flat-leaf parsley

Preheat oven to 375. Spread cornbread in an even layer on one end of a baking sheet. Cut zucchini in hal lengthwise. Using a serrated tomato corer or melon baller, scoop out zucchini pulp to equal 3 cups pulp, leaving a 1/2″ shell intact.
Coarsely chop 1 1/2 cups of pulp; reserve remaining pulp for another use. Brush zucchini shells with 2 tables of the canola oil. Place zucchini shells on baking sheet with cornbread and sprinkle with 1/4 teas of the salt.
Bake zucchini and cornbread at 375 until cornbread is lightly browned; 8-10 minutes. Reduce oven to 350.
Heat remaining 1 tables oil in a large skillet; cook, stirring to crumble, until browned. (about 5-6 min)
Add onion, garlic, paprika, pepper, reserved 1 1/2 cups zucchini pulp and remaining 3/4 teas salt to skillet. Cook, stirring occasionally until onion is tender.
Transfer mixture to a large bowl and stir in cornbread, white Cheddar cheese, corn (or spinach) and parsley.
Divide chicken mixture evenly among zucchini shells. Place shells in a lightly greased baking dish. Bake at 350 until filling is lightly browned and zucchini is tender, about 25 minutes.

Chocolate · Daily Thoughts · Desserts · Uncategorized

Chocolate-Hazelnut Blondies

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Just received the new Paula Deen magazine and finally took time to sit and look through it. Am thrilled that I had Randy pick up a jar of Nutella a couple of weeks ago, for “just in case”. Well, “just in case” is here. Thanks again Paula for giving us a new way to use Nutella.

1 cup unsalted butter, melted and slightly cooled
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 teas vanilla
2 cups all purpose flour
1 1/2 teas baking powder
1 teas salt
1/3 cup Nutella chocolate-hazelnut spread

Preheat oven to 350. Line a 9″ square baking pan with foil, letting excess extend over sides of pan. spray foil with Pam with flour.

In a medium bowl, whisk together melted butter and sugars until smooth. Whisk in eggs and vanilla. In another bowl, whisk together the flour, baking powder and salt. Gradually whisk flour mixture into egg mixture just until combined. Spread batter in prepared pan.
Place Nutella in a small microwave safe bowl; cover and heat on high for 10 seconds. Stir until smooth. Drizzle Nutella in wide ribbons onto batter; swirl together with a knife, avoiding bottom and sides.
Bake until golden brown and test done by inserting wooden pick in center and comes out clean, about 20-25 minutes.
Let cool in pan for 10 minutes. using excess foil as handles, remove from pan and et cool completely on wire rack. Cut into 3″ squares and store in airtight container for up to 3 days.