Daily Thoughts

The Magnificent Obsession by Anne Graham Lotz

Part of my morning devotion the last few mornings has been to read a little in the above mentioned book. There is a page in it that I would like to share with you.

“The Fear of Speaking Out to the World around Us” In this part of the book, God has told Abraham to leave his country, his people and travel to the Land of Canaan. Abraham has arrived and has heard God speak to him telling him that this land would be given to his offspring. Upon hearing this, Abraham proceeds to build an alter to the Lord, right there in the middle of Canaan. Can’t you just imagine the Canaanites asking him what he is doing….this leads up to this page in the book, where Abraham, must have felt all eyes of the Canaanites  on him, as he builds the alter to worship God, “What God are you building this alter to, as we have many god’s here in Canaan?”  Abraham’s response, “My God, who is the one true living God. The Creator of the universe and all that is in it.” “That sounds pretty narrow minded to us. So what’s with the alter?” (Canaanites)

Abraham…”God has said the only way we can be reconciled with Him, the only way we can enter into His presence, is through the sacrificial blod of a lamb. I’m worshiping God as He requires.”

Canaanites response, “didn’t I tell you that he was narrow minded? I’ve never heard of anything more intolerant or exclusive-not to mention weird. We need to keep our eye on this stranger in our midst.”

“When have you presented the gospel to the people around you? Who has seen your “alter”? When have you told others that you have been reconciled to God through the blood of the Lamb and that they can be also? Are you afraid, in our politically correct, increasingly pluralistic, multicultural society to exalt Jesus as…………

the unique Son of God,

the sinner’s Savior,

The captive’s Ransom,

The Breath of Life,

The Centerpiece of all cultures,

the one who stands in the solitude of Himself, by His own authoritative declaration, as “the way and the truth and the life”?

“Jesus said, “No one comes to the Father except through me.” So don’t be afraid. Build your alter”

This page in Anne’s book spoke to me so vividly this morning, as I prayed that God would use me. Where am I allowing Him to use me and where will I build my alter to Him? It might be someplace new, it could be in my neighborhood, or among people who God brings into my life. As we walk this “spiritual walk” with Him, we learn that we are always surprised at how God comes to us. It is never in the same way. It will always be in His time, His way and it will always be an adventure. I want to commit to Him to come humbly before Him, seeking HIS WILL, not mine……..will you join me in “building our alters” wherever and whenever He speaks?

Daily Thoughts

Fuel City via 1st Baptist Church

OK, I know now you think I have totally lost it. I probably have, but have to share a secret with you. If you are ever in the downtown Dallas area, you MUST go to Fuel City for the best tacos in the world.

We were up preparing for church when lo and behold we hear one of our favorite gospel groups on the radio and they are saying that they will be at First Bapt Dallas this morning. Well, we forgo some of the normal “prep” work of getting ready, like eatting and get on the road to head downtown. The music and the sermon was so worth the drive and the skipping of breakfast. Now, on the way down the tollway, I tell Randy, “you know, while we are down here, why don’t we go to Fuel City for breakfast. He looks at me with that “look of love” and smiles and says “oh yeah, that’s why I love you, I was planning on taking you to a nice breakfast someplace where we could maybe sit and have a great cup of coffee by a fireplace, eat warm rolls and enjoy a leisurely breakfast, but you are on, missy”. Of course, this also appeals to his “frugal” side, as he is getting out so cheap. Instead of a $20.00 breakfast, he can fill me up with about $6.00 worth of tacos. Now the scenery isn’t all that great, and the only fireplace is when we turn on our heated seats as you have to eat in your car. The points of interest is the city jail, the Copa Capana Strip Joint across the street, but trust me on this, the tacos are just the best you could find anywhere in Texas. So don your bullet proof vest, fill up the car with gas, and head on down to Fuel City and enjoy the barbacoa dripping down the front of you while sitting in your car, watching the bail bondsmen, city attorneys, truck drivers, people who have not been home since around 8:00 last night with still the same clothes on, and eat until your hearts content. Next time, we are just going to give them a $20.00 bill and tell them to keep the tacos coming until we have our $20 worth.

It was also on this excursion that we discovered that our honeymoon stage is over. When we are driving home, Randy takes one hand off the steering wheel and says, “wow, I can still smell the taco on my hands.” Now ladies, if you are like me, you remember the time when you were first married or dating and if your “sweetie” had touched the steering wheel or your phone, you would smell your hands and think, “oh, doesn’t it smell just like him” and you would remember having him hug you and look down and kiss you. Well, now, it is a little different, now we lift our hands, smell the tacos and dream of the next time we can head down to the Riverfront exit off Interstate 35 South, downtown Dallas.  Because of the onions and cilantro, we won’t be doing too much kissing until we get home and are able to gargle…….

Desserts

Strawberry Cream Cheese Cupcakes

These are scrumptious and have had some requests from friends who had them over here for lunch on Tues. You can actually use any flavored Duncan Hines Cake mix. I like to use this recipe with either the Strawberry, Lemon or Chocolate Fudge. If you use this with the Chocolate Fudge, I add about 1/2 cup mini chocolate chips to the cream cheese mixture before dolloping it onto the cake mix. See below:

Make the cake mix according to the directions, except I use milk instead of water. I also add about 1/4 cup extra sugar to the mix before beating. Place about 1/2 cup cake mix into prepared muffin tins (either spraying with Pam or lining with paper cupcake holders). Add about 1 teas of the cream cheese mixture (which follows). on top of the raw dough before baking. Bake according to directions. Cool and frost with either Cream Cheese Frosting or buttercream frosting. I like to use the cream cheese if I am using Red Velvet or Lemon, but the buttercream with the strawberry flavor.

Cream cheese filing:

1 8 oz softened cream cheese

1/3 cup sugar

1 teas vanilla extract

1 large egg

Beat all ingredients until well blended. Drop a teas full of this filling onto each cupcake before baking. Bake according to directions or until the cupcake appears done when it springs bake when making an indention with your finger. Cool and frost.

* I also change and use almond extract sometimes instead of the vanilla if I am doing this with the chocolate cake mix and then add the chocolate chips and then chocolate buttercream frosting instead of the cream cheese.

Buttercream Frosting

1 softened stick of butter (no substitutions)

1 box of powdered sugar

1/3 cup of milk (I use whipping cream or half and half)

1 teas vanilla or almond extract.

Mix until well blended. Sometimes it might require a little more milk or a little less. Do not all the liquid all at once, but as needed to make it spreading consistency.

Casseroles · Chicken · Meats

Green Chile ChickenEnchiladas

My goodness, I thought I had put this recipe on here a long time ago, but when a friend called me last night and ask me for the recipe and began to look, it wasn’t there. Now some of you might accuse me of not wanting to put it out there so you would continue to buy these casseroles from me, ha………but that is not so. Here is the very requested, very good, chicken enchiladas that so many of you have bought and wanted the recipe.

12 corn tortillas

1/2 cup oil

2 cups grated Monterrey Jack cheese (or sharp cheddar, which ever you prefer)

3/4 cup grated or finely chopped onion

1 stick butter

6 tables flour

2 cups chicken broth

1 cup sour cream

4 chicken breast, stewed and deboned and chopped

1 can (4 0z) chopped green chiles

1 teas garlic powder and salt and pepper to taste.

In a skillet, cook tortillas 5 seconds on each side in the oil to soften. Place 2 tables of cheese and 1 tables onion on each tortilla and roll up. Place all rolled up filled tortillas seam side down in a 9×13 pan which you have sprayed with Pam. (Or you can divide this recipe and make two 8×8’s and freeze for later). Melt butter in large skillet and blend in flour. Add broth and cook until thick. Stir in sour cream, chicken and chile peppers.  Add the garlic and salt and pepper. Cook until heated. Do not boil. Pour over tortillas in each pan. Sprinkle with remaining cheese. Either freeze at this point or bake at 350 preheated oven until throughly cooked and bubbly….about 30 min. If frozen, thaw completely and then bake accordingly.

Breads · Soups

Hatch Chile Chicken Soup and Cornbread

Hatch Chile Chicken Soup                           

In a large pot, melt ½ cup butter. Add ¼ cup flour; stir the resulting paste over medium heat. Do this long enough to cook the flour a bit. Add 2 cups of whole milk and 3 cups water stirring to blend. If there are any lumps, use a whisk to stir them out. Bring to a boil; reduce to a simmer. Add 2 cups cooked, boneless and skinless chopped chicken. Add ½ cup chopped hatch green chilles, salt and pepper to taste and a pinch of garlic powder .  Add 2/3 cup chopped onion to this then add 1 cup of raw cut up carrots, 1 cup of chopped raw potatoes and ½ cup whole kernel corn. Simmer over low heat, or cook in oven at 300 degrees for about 2 hrs.

Serve with green chile-cheese cornbread.

Green chile-cheese cornbread

Prepare 1 box of Jiffy cornbread mix according to directions on back of box.

Add ½ small can of diced green chilles and ½ cup shredded sharp cheddar cheese.

Pour into a 8×8 baking cake pan or small iron skillet which has been sprayed with Pam.

Bake according to directions on back of Jiffy box. I like to bake it until it is golden brown on top. Cut into wedges and serve with soup.

Casseroles · Vegetables

Iowa Corn Casserole

IOWA Corn Casserole

1 lb Bacon, diced
2 c Bread crumbs
1/4 c Minced onion
2 can Cream style corn (16.5 oz. ea.)

Wow, this is delicious! Although I don’t know how anything with bacon in it could not be. What a great and easy casserole to take to friends’ houses for dinner. This could be done so quickly and

In a skillet, fry the bacon until lightly browned. Remove and set aside. Pour
1/8 to 1/4 cup of the bacon drippings over bread crumbs; set aside. Discard
all but 2 tablespoons of remaining drippings; saute onion and green pepper
until tender. Stir in corn and bacon. Spoon into a 1 quart baking dish;
sprinkle with crumbs. Bake at 350 degrees for 20-25 minutes or until bubbly
and heated through. Yield: 6-8 servings.
SOURCE: Dorothy Morgan, Cedar falls, IA, Country Magazine, Feb./Mar.93

Wow, this is delicious! Although I don’t know how anything with bacon in it could not be. What a great and easy casserole to take to friends’ houses for dinner. This could be done so quickly and with only 5 ingredients, you would probably have the ingredients on hand. Let me know when you try this…..

Salads

Blueberry Spinach Salad

1/2 cup vegetable oil

1/4 cup raspberry vinegar (I used pomegranate as I had some in the fridge)

2 teas dijon mustard

1 teas sugar

1/2 teas salt

1 package (10 ounces_ fresh spinach

1 pack (4 oz) feta or blue cheese, crumbled

1 cup fresh blueberries

1/2 cup chopped pecans, toasted (I used sliced honey roasted almonds)

In a jar with tight-fitting lid, combine first five ingredients and shake well. In a large salad bowl, toss the spinach, cheese, blueberries and nuts. Add dressing and toss gently right before serving. Yields 6-8 servings.

Meats

Eric’s Fabulous Pork Tenderloin

Ingredients:
•2 pork tenderloins, about 2 pounds
•grill seasoning for pork or chicken, about 2 teaspoons, or a similar seasoning blend
•6 slices bacon
•Glaze:
•1/2 cup brown sugar
•1/4 cup apple juice
•1 tablespoon Dijon or grainy mustard
•dash cinnamon
Preparation:
Heat oven to 400°. (I used my gas grill – only indirect heat. Turn on the rear and front burner, place the tenderloin over the middle (unlit) burner)
Line a 13×9-inch baking dish with foil; lightly spray with nonstick cooking spray.

Trim excess fat and silver skin from the pork; rub all over with the seasoning blend. Wrap bacon around the pork tenderloins and arrange in the baking dish.

Blend glaze ingredients in a saucepan over medium heat. Cook, stirring, until the mixture comes to a boil. Remove from heat and set aside.

Bake the pork for 30 to 40 minutes, or until temperature registers 150° on an instant-read thermometer inserted in the thickest part of the meat. Brush the pork generously with the glaze mixture and continue baking for about 10 minutes, or until temperature reaches 160°. Let rest for 5 minutes before slicing.

Serves 6.

Here we go! Ingredients: •2 pork tenderloins, about 2 pounds •grill seasoning for pork or chicken, about 2 teaspoons, or a similar seasoning blend •6 slices bacon •Glaze: •1/2 cup brown sugar •1/4 cup apple juice •1 tablespoon Dijon or grainy mustard •dash cinnamon Preparation: Heat oven to 400°. (I used my gas grill – only indirect heat. Turn on the rear and front burner, place the tenderloin over the middle (unlit) burner) Line a 13×9-inch baking dish with foil; lightly spray with nonstick cooking spray. Trim excess fat and silver skin from the pork; rub all over with the seasoning blend. Wrap bacon around the pork tenderloins and arrange in the baking dish. Blend glaze ingredients in a saucepan over medium heat. Cook, stirring, until the mixture comes to a boil. Remove from heat and set aside. Bake the pork for 30 to 40 minutes, or until temperature registers 150° on an instant-read thermometer inserted in the thickest part of the meat. Brush the pork generously with the glaze mixture and continue baking for about 10 minutes, or until temperature reaches 160°. Let rest for 5 minutes before slicing. Serves 6.
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Daily Thoughts

FYI

The potato casserole which is listed below is the recipe of my new Lock & Lock friend. She brought this to the funeral luncheon yesteray and I have to say, it is soooo good and gooey. When I asked her if it was the hash brown casserole, she looked at me and made me feel just like I had accused her of using canned frosting. This lady grates her own potatoes. That’s right, she grates her own potatoes. She is right next to Paul Deen in my books. So thank you Rita for the wonderful new recipe. Maybe that’s why they say, “Rita Rocks”. Also, my other new best friend, Jerry, she brought me a recipe for a new cupcake which is suppose to taste like an Almond Joy, so when Randy brings the rcipe back from making a copy of it, it will go on the blog. Plus my son-in-law’s Pork tenderloin which I forgot to put on here is also being posted. So many recipes, so little time. Enjoy this gorgeous day and remember, “butter is better”……..

Breads

Pineapple Upside-Down Biscuits

These are so yummy. They are in a Paula Deen Magazine and they are worth sharing. Super easy and so cute. Makes 10 biscuits.

1 10 oz can crushed pineapple, drained, juice reserved

1/2 cup firmly packed light brown sugar

1/2 stick of  butter, at room temp (1/4 cup)

10 maraschino cherries

1 12 oz package refrigerated buttermilk biscuits (10 count)

Preheat oven to 400 degrees. Grease 10 cups of a muffin tin. In medium bowl, combine pineapple, sugar, and butter and mix well. Divide pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup. Place one biscuit in each cup on top of pineapple mixture. Pour about 1 teas pineapple juice over each biscuit.

Bake 12 to 15 min or until golden. Cool for 2 min and invert the pan onto a plate to release the biscuits. Serve warm. Too cute.