Wednesday, October 30, 2013

His Word for My Week - "Good Things"


Scripture:

"O taste and see that the Lord is good:  blessed is the man that trusteth in Him.  O fear the Lord ye His saints: for there is no want to them that fear Him.  The young lions do not lack and suffer hunger:  but they that seek the Lord shall not want any good thing."  Psalm 34:8-10

 
 
I think that when I consider what I might call a good thing might be something that would make me happy.  You know, the, "If only I had this or that, then I would be very happy and content."  But I am sure that God's idea of meeting my needs would be things that fit into His individualized purpose and plan for my life.   His provision for me might be clothes, homes, food, family, friends, good health, talent, giftedness, and opportunity.  But also He might allow me to be out of my comfort zone for a bit so that I might learn to become more dependent on Him and less self sufficient.  Trouble and need can be valuable teachers that draw me closer to the Lord and help me to realize that "He is the Good Thing!."   The more I have of Him the less the need is for anything else. 
 
"O, Lord, giver of good gifts, thank You for all your good gifts given to me and my family.   My heart is overflowing with gratitude.  May I come to You seeking You rather than the treasures You provide.  Lord, all I want and need is more of YOU!  In Jesus Precious Name, Amen
 
Have a Blessed Day,



Monday, October 28, 2013

Menu Plan Monday - For the Week of October 28, 2013

Monday
Phoenix Shopping Day
 Soup and Salad at Olive Garden
 
 
Tuesday

Salisbury Steak
Mashed Potatoes with Gravy
Peas
 
  
Wednesday
 
 Chicken Parmesan
Speghetti
Tossed Salad
Italian Ice

 
 
Thursday
 
Harvest Festival
 & Chili Cook Off
Theme:  Everyday Heroes
at Heaven's View Baptist Church
Arizona City, AZ
Bring Cupcakes &  Broccoli Salad 
 
  
Friday
Grilled Shrimp Skewers
Herb Buttered Rice
Steamed Broccoli
 
 
Saturday
Sweet Potato Gnocchi
in Butter & Sage Sauce
Green Beans with Almonds
Cranberry Sauce



Sunday
Tacos
Sour Cream/Guacamole
Refried Beans
Mexican Rice


Joining Menu Plan Monday at I'm An Organinzing Junkie
Marvelous Mondays at This Gal Cooks
Menu Monday at This Flourishing Life


 


Have a Blessed Day,



Monday, October 21, 2013

Menu Plan Monday for October 21, 2013

 Monday
Turkey Pot Pie (from leftover turkey)
Squash
Tossed Salad  with
Orange Muscat Champagne Vinaigrette
 
 
Tuesday
Smoked Pork Chops
Baked Potatoes
Applesauce
 
 
  Wednesday
Tossed Salad with Balsamic Vinaigrette
Hot Rolls
 
 
Thursday 
 
 Creamed Tuna & Eggs in Toast Cups
Tomato Aspic
  
 
Friday
(Neighborhood Wiener Roast) 
 Bring Potato Salad

 Saturday
Chicken Leek Soup
24-Hour Salad
Apple Crisp with Vanilla Bean Ice Cream
 
Sunday
Eat Out with Church Family
 
 
 Joining Menu Plan Monday at I'm An Organinzing Junkie
Marvelous Mondays at This Gal Cooks
Menu Monday at This Flourishing Life
 
Have a Blessed Day,



Sunday, October 20, 2013

Recipe of the Week - Spanish Rice Casserole

Spanish Rice Casserole

 
 
1 lb. ground beef
1/3 c. chopped onion
1 c. chopped red, green, & yellow peppers (I use frozen, thawed)
4 strips of bacon, sautéd, drained and crumbled


2 c. cooked rice
1 tbs. Parmesan cheese
salt/pepper to taste
8 oz. tomato sauce
1/4 tsp. marjoram

Sauce for top:
8 oz. tomato sauce
1 tbs. brown sugar
1 tbs. lemon juice
1 tsp. Worcestershire sauce

1 c. Mexican Blend cheese

Sauté onion and peppers until onion is almost translucent. Add ground beef and continue to sauté until beef is browned.  Add rice, Parmesan cheese, bacon, spices, and tomato sauce.  Make topping sauce.  Spoon into casserole dish and top with sauce and Mexican Blend cheese.  Bake 350 degrees for 30-35 minutes. 

Have a Blessed Day,



Monday, October 14, 2013

Menu Plan Monday - For the Week of October 14, 2013

Monday
Leftover Turkey Sandwich
Tossed Salad
Squash
  


Tuesday
Crockpot Ravioli & Meatballs
Tossed Salad
Garlic Bread
Italian Ice
 
Wednesday
Creamed Chipped Beef on Toast Points
Green Peas
Orange Tapioca Gelatin
 
Thursday
(Phoenix Shopping Day)
Roast Chicken at Ikea $2.99
 
 
Friday
Lemon Butter Swai Fish
Herbed Rice
Peanut Coleslaw
 
Saturday
BBQ Pork Loin
Foiled Potatoes and Onions
Applesauce
Steamed Brocolli
 
Sunday
Grilled Pork Sandwiches
Homestyle Italian Pasta Salad
Chips & Pickles
 
 

Have a Blessed Day,



Thursday, October 10, 2013

Asiago Apple Salad

Love this recipe from my Autumn Cottage Magazine
 
 
Asiago Apple Salad
 Makes 6 to 8 servings


2 medium, firm apples (such as honey crisp), cored and sliced
1 small celery root, peeled and julienned
1 small head frisée, cut into bite-size pieces
½ cup red grapes, sliced in half
2 teaspoons fresh lemon juice
1 teaspoon ground black pepper
½ teaspoon kosher salt
1½ cups shaved Asiago cheese
1 cup toasted pecans
¼ cup torn fresh dill
1 recipe Creamy Honey-Dill Vinaigrette (recipe follows)
Garnish: microgreens

1. In a small bowl, combine the apple slices, celery root, frisée, grapes, lemon juice, pepper, and salt; toss to combine.
2. On salad plates, create layers of the apple mixture, Asiago, pecans, and dill. Drizzle each salad lightly with Creamy Honey-Dill Vinaigrette. Garnish with microgreens, if desired, and serve immediately.

Creamy Honey-Dill Vinaigrette
Makes about 1 cup

½ cup apple cider vinegar
¼ cup mayonnaise
2 tablespoons honey
1 tablespoon chopped fresh dill
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper

1. In a medium bowl, combine the vinegar, mayonnaise, honey, dill, salt, and pepper; whisk to combine. Refrigerate until ready to serve. Remaining dressing can be refrigerated in an airtight container for up to 3 days.



Have a Blessed Day,



Wednesday, October 9, 2013

Menu Plans for the Week of October 7, 2013




Monday & Tuesday
(Revival Meetings)
Sloppy Joes
Luncheon Sandwiches
Salads (Mac, Tossed, Fruit)
Chips
Assorted Desserts & Pastries
 
Wednesday
Thracian Chicken with Rice Pilaf
Greek Salad 
Flatbread
 
Thursday
 Ham & Scalloped Potatoes
Green Peas
Applesauce
Fresh Baked Rolls
 
  
Friday
(Brunch with Neighborhood Friends) 
Tomato Soup
 
Saturday
(Birthday Gathering)
  Taco Salad
 Caramel Flan
 
 Sunday
(from nestofposies.com)
Red Potatoes
Squash
Cranberry Gelatin Mold
 
Have a Blessed Day,


Preparing for Personal Revival Worksheets



In preparation for our upcoming revival meetings at Heaven's View Baptist Church, I decided to spend Saturday and Sunday reviewing these "Preparing for Personal Revival" worksheets.  I put these together quite some time ago, and keep them in my devotional journal to review on a monthly basis and especially before communion.  This question-and-answer spiritual examination has been so helpful to me, and I always find myself in need of improving in several areas.  My hope and prayer is that you might find these useful in reviving your hearts. 

By the way, the revival meetings have been amazing.  I invite you to listen to the revival meeting speakers at  http://www.heavensviewbaptist.com/index.php/about/listen-to-sermons/.


 





Have a Blessed Day,




Sunday, October 6, 2013

Pumpkin Dump Cake


Photo: Pumpkin Dump Cake - If You LOVE pumpkin!
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Pumpkin Dump Cake
Ingredients
1 15 oz can Pumpkin Puree
1 10 oz can Evaporated Milk
1 cup light brown sugar
3 eggs (slightly beaten)
3 tsp pumpkin pie spice
1 box yellow cake mix
1 cup (2 sticks) butter melted
1 cup coarsely crushed graham crackers or pecans (walnuts are good too)
1/2 cup toffee bits (optional)

How to Make
Preheat oven to 350
Spray a 9×13 baking pan lightly with cooking/baking spray
In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine.
Pour into your prepared pan.
Sprinkle your entire box of cake mix on top, followed by your nuts or graham crackers and toffee chips.
Pour your melted butter evenly on top.
Bake for 45-50 minutes until center is set and edges are lightly browned.

Notes
serve with ice cream or whipped cream

Recipe adapted from: cookiesandcups.com

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This is so delicious!  I will make it for our Revival Meetings this week. 

Pumpkin Dump Cake

 Ingredients
1 15 oz can Pumpkin Puree...

1 10 oz can Evaporated Milk
1 cup light brown sugar
3 eggs (slightly beaten)
3 tsp pumpkin pie spice
1 box yellow cake mix
1 cup (2 sticks) butter melted
1 cup coarsely crushed graham crackers or pecans (walnuts are good too)
1/2 cup toffee bits (optional)

How to Make
Preheat oven to 350
Spray a 9×13 baking pan lightly with cooking/baking spray
In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine.
Pour into your prepared pan.
Sprinkle your entire box of cake mix on top, followed by your nuts or graham crackers and toffee chips.
Pour your melted butter evenly on top.
Bake for 45-50 minutes until center is set and edges are lightly browned.

Notes
serve with ice cream or whipped cream

Have a Blessed Day,



Friday, October 4, 2013

Fabulous Finds Friday

Had such a wonderful day with friends thrift shopping in Tucson.  Yes, we did find some fabulous finds.  Most items 50% off plus senior discount!  Don't you just love a bargain!
  As always I head right for the linens and dishes. 
 
 Love these colorful place mats all 7 for $1.00...thinking they would foundational
for Mexican night table scape.

 
Cut work Table Linens, Candlesticks, Basket of Flowers & Cornish Cottage Plate
 Footed tray...think I'll touch up the tray bottom with a little blackboard paint. 
Total for all of this...$8.95
 

 
Like-new black leather handbag $2.22
 
 
Have a Blessed Day,



Thursday, October 3, 2013

Recipe of the Week - Gourmet Reese's Peanut Butter Cup Cupcakes

We had such a lovely day today traveling with friends to Tucson to Costco, some Thrift Shops, and  lunch at Furr's Cafeteria.  While at Costco our friend was trying to persuade my husband to buy Gummies (his favorite) and his wife to buy Peanut Butter Cups (her favorite), and me, the Sinbad Baklava Assortment (my favorite.)  Rick did purchase the gummies, but we gals passed by our favorites.  Saw this recipe tonight online and  guess who I thought of?    I just might have to make her these Gourmet PB Cupcakes. 
 
Check out my blog tomorrow for Fabulous Finds Friday to see what we found at the thrift shops.



Have a Blessed Day,


 

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