May 2008

Since this might be my last post, I wanted to leave you with something special.  I might still post some recipes on here occasionally and I really want to post a cinnamon roll recipe but I haven’t got it typed up yet.  Things are a little stressful right now with the last week of school and doing a research paper on top of everything!  But I felt that God was leading me to put this verse up because it has just been coming back to me.  I was reading my Bible one night and I came across it and it just hit me deeply.  Then I discovered that the last few 9 verses, I think, were my memory verse in Bible for the end of the year.  Then that Sunday our preacher read it and preached on it.  I just keep going back to it.  Seems like I see something new each time I read it.  I feel like some things in my life have been holding me back.  I want to run hard for Jesus.  I dont’ want to be just running aimlessly…I want to be running with everything I have for Him!  Don’t let ANYTHING get in your way!  Some things have just been really opening up for me and I just wanted to share it with you.  God has really blessed me in so many ways that I can’t mention and I want to give something back.  I think this may be getting close to my favorite verses now.  I hope it means something to you like it does to me!  Please take the time to read it carefully…

Romans 8

 1Therefore, there is now no condemnation for those who are in Christ Jesus, 2because through Christ Jesus the law of the Spirit of life set me free from the law of sin and death. 3For what the law was powerless to do in that it was weakened by the sinful nature, God did by sending his own Son in the likeness of sinful man to be a sin offering. And so he condemned sin in sinful man, 4in order that the righteous requirements of the law might be fully met in us, who do not live according to the sinful nature but according to the Spirit.

 5Those who live according to the sinful nature have their minds set on what that nature desires; but those who live in accordance with the Spirit have their minds set on what the Spirit desires. 6The mind of sinful man is death, but the mind controlled by the Spirit is life and peace; 7the sinful mind is hostile to God. It does not submit to God’s law, nor can it do so. 8Those controlled by the sinful nature cannot please God.

 9You, however, are controlled not by the sinful nature but by the Spirit, if the Spirit of God lives in you. And if anyone does not have the Spirit of Christ, he does not belong to Christ. 10But if Christ is in you, your body is dead because of sin, yet your spirit is alive because of righteousness. 11And if the Spirit of him who raised Jesus from the dead is living in you, he who raised Christ from the dead will also give life to your mortal bodies through his Spirit, who lives in you.

 12Therefore, brothers, we have an obligation—but it is not to the sinful nature, to live according to it. 13For if you live according to the sinful nature, you will die; but if by the Spirit you put to death the misdeeds of the body, you will live, 14because those who are led by the Spirit of God are sons of God. 15For you did not receive a spirit that makes you a slave again to fear, but you received the Spirit of sonship. And by him we cry, “Abba, Father.” 16The Spirit himself testifies with our spirit that we are God’s children. 17Now if we are children, then we are heirs—heirs of God and co-heirs with Christ, if indeed we share in his sufferings in order that we may also share in his glory.

 18I consider that our present sufferings are not worth comparing with the glory that will be revealed in us. 19The creation waits in eager expectation for the sons of God to be revealed. 20For the creation was subjected to frustration, not by its own choice, but by the will of the one who subjected it, in hope 21that the creation itself will be liberated from its bondage to decay and brought into the glorious freedom of the children of God.

 22We know that the whole creation has been groaning as in the pains of childbirth right up to the present time. 23Not only so, but we ourselves, who have the firstfruits of the Spirit, groan inwardly as we wait eagerly for our adoption as sons, the redemption of our bodies. 24For in this hope we were saved. But hope that is seen is no hope at all. Who hopes for what he already has? 25But if we hope for what we do not yet have, we wait for it patiently.

 26In the same way, the Spirit helps us in our weakness. We do not know what we ought to pray for, but the Spirit himself intercedes for us with groans that words cannot express. 27And he who searches our hearts knows the mind of the Spirit, because the Spirit intercedes for the saints in accordance with God’s will.

 28And we know that in all things God works for the good of those who love him,[j] who[k] have been called according to his purpose. 29For those God foreknew he also predestined to be conformed to the likeness of his Son, that he might be the firstborn among many brothers. 30And those he predestined, he also called; those he called, he also justified; those he justified, he also glorified.

 31What, then, shall we say in response to this? If God is for us, who can be against us? 32He who did not spare his own Son, but gave him up for us all—how will he not also, along with him, graciously give us all things? 33Who will bring any charge against those whom God has chosen? It is God who justifies. 34Who is he that condemns? Christ Jesus, who died—more than that, who was raised to life—is at the right hand of God and is also interceding for us. 35Who shall separate us from the love of Christ? Shall trouble or hardship or persecution or famine or nakedness or danger or sword? 36As it is written:
   “For your sake we face death all day long;
      we are considered as sheep to be slaughtered.” 37No, in all these things we are more than conquerors through him who loved us. 38For I am convinced that neither death nor life, neither angels nor demons, neither the present nor the future, nor any powers, 39neither height nor depth, nor anything else in all creation, will be able to separate us from the love of God that is in Christ Jesus our Lord.

romans 8 39


Golden Delicious



cups all-purpose flour


teaspoon salt


cup plus 2 tablespoons shortening


to 6 tablespoons cold water



to 1/2 cup sugar


cup all-purpose flour


teaspoon ground cinnamon


teaspoon ground nutmeg


teaspoon salt


cups thinly sliced peeled tart apples (8 medium){I use Golden Delicious!}


tablespoons butter or margarine


In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).


Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface.  refrigerate about 45


Heat oven to 425°F. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.


In large bowl, mix sugar, 1/4 cup flour, the cinnamon, nutmeg and 1/8 teaspoon salt. Stir in apples until well mixed. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over filling. Trim overhanging edge of pastry 1/2 inch from rim of plate.


Roll other round of pastry into 10-inch round. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.


Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Serve warm if desired.

Yum Yum!  This is such a delicious recipe!  My brother just got back from WV where I ordered an Amish apple pie yet they were all out.  Apparently those Amish are great cooks, but I’m a skeptic.  I think mine is pretty tasty–guess I won’t know for sure till we go again! 



ahhh!  Only 17 more days left till graduation!  How unbelievable!  And only 2 weeks left of school.  Actually really less than that minus today and minus Monday with the Heritage Classic!  Can’t wait to throw cups of water at runners with Victoria!  Or at Victoria?  Hmm!  😀  Life is crazy right now!  SO busy and SO many things going on!  I’m SO pumped now though!  Life has made many great changes!  Some awesome people have been so encouraging an awesome!  I feel so loved!  And I’m already receiving the sweetest graduation cards with so much encouragement!  I have the bestest family–hands down!  AND only 18 days to my big graduation BASH!  woohoo!  I can’t believe it!  So I’m so excited about Ferrum!  I love it and I have been so encouraged by hearing others experiences.  It’s such a great school and I can’t wait to see where it takes me!  I’m excited about meeting so many new people and just starting the next chapter.  It’s time for change after 13 years!  I am so excited about the summer!  Still not sure about getting an extra job but I have taken up so many hobbies and I just want to spend some major relaxation time on the side!  Between reading, scrapbooking and baking (DUH!) it takes a lot of time.  Now I’ve added sewing to that!  This weekend I picked up some patterns and fabric and I’m going to start on them!  😀  OH!  And on Friday going to ride some roller coasters!  It’s just so much going on!  And as for CHA, I can’t believe I’m leavign it behind!  You make some awesome friends and memories after 13 years!  I mean me and Victoria and Sarah have all been here since Kindergarten!  CRAZY!  I do plan to return on occasion and I want to try and help with the sports camp again this year.  I met some of the most amazing kids last year and got to know a lot of them.  Seeing them get saved and see God was such an encouragement!  So I am going to have to find an awesome recipe to leave you with.  I’m thinking apple pie?  Mmmm…a la mode anyone?!?!?!

WOW, can you get any better than this?  Who can resist something with stawberries!!!!!!!!!!


1 pouch Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
1 cup white vanilla baking chips (6 oz)
1 package (8 oz) cream cheese, softened
4 cups sliced fresh strawberries
1/2 cup sugar
2 tablespoons cornstarch
1/3 cup water
10 to 12 drops red food color, if desired

1. Heat oven to 350°F. Spray bottom only of 15x10x1- or 13×9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press evenly in bottom of pan. Bake 20 to 25 minutes or until light golden brown. Cool completely, about 30 minutes.
2. In small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.
3. In small bowl, crush 1 cup of the strawberries. In 2-quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 cup water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Stir in food color. Cool 10 minutes. Gently stir in remaining 3 cups strawberries. Spoon topping over filling. Refrigerate 1 hour or until set; serve within 4 hours. Store covered in refrigerator.


Source:Betty Crocker

Happy Mothers DayMother’s day is this Sunday, May 11th.  Have you got your mom that special gift yet?  If not, there is still time–but not sure what to get her? 

How about not necessarily buying her anything but treating her to something homemade!  Any of the recipes on my site I’m sure your mom would love!  It’s not WHAT you get her, it’s the thought you put into it.  If you don’t see anything you like here, try going to Food Network.  Here they have all kinds of recipes for a Mother’s Day brunch, etc. 

Maybe that can help you out! 


If you are looking for a yummy cool and great tasting dessert that ALSO tastes good–I’ve found it!  I personally was not one to like yogurt that much but I’ve found some that tastes great and is also great for you!  It’s Breyer’s yogurt.  My favorites are strawberry cheesecake, peaches and cream & the blueberries and cream.  Mmmm!  They are all so yummy!  Try them out for yourself because I believe you’ll like them!  Try one out even if you don’t like yogurt! 



6 tablespoons unsalted butter, at room temperature (3/4 stick)
3 tablespoons sugar
Pinch fine
1 large egg yolk
3/4 cup all-purpose flour
1 teaspoon sour cream or


Lemon Filling:


1/3 cups sugar
1 tablespoon cornstarch
4 large egg yolks
1/4 cup freshly squeezed lemon juice (about 2 lemons)
2 tablespoons freshly squeezed
lime juice (about 1 lime)
1 tablespoon finely grated lemon zest
3 tablespoons cold unsalted butter, cubed




1/4 cup egg whites (about 2 large eggs)
1/2 cup sugar
1/4 teaspoon cream of tartar
Pinch fine salt


1 (6-cup) standard non-stick muffin tin Crust:
Beat the butter in a medium bowl with an electric mixer on medium-high until smooth. Add the sugar and salt and continue to beat until evenly combined. Scrape down the sides of the bowl, then beat in the egg yolk. Add half of the flour, beating until just crumbly. Scrape down the bowl again; add the remaining flour and then the sour cream or yogurt, beating just until the
dough is evenly moistened. Turn dough onto a lightly floured work surface and knead lightly to bring it together.

Roll the dough between 2 generously floured sheets of waxed or parchment paper into a circle about 1/4-inch thick with a rolling pin. Refrigerate for 1 hour.

Cut out 6 (4 1/2-inch) rounds using an inverted bowl or round cookie cutter. Place rounds in the muffin tins and, using a small shot glass or your fingers, press into the corners and about halfway up the sides for a snug fit (see photo). Freeze dough in the muffin tin for 30 minutes.

Position a rack in the lower third of the oven and preheat to 325 degrees F. Spray the outside of 6 standard muffin liners with cooking spray and place in the crusts. Fill with dried beans or pie weights. Bake crusts until just brown around the edges, about 25 to 30 minutes. Remove from the oven and cool for about 1 minute; then carefully remove the muffin liners and baking beans. Return pan to the oven and continue to bake until crusts are cooked through and evenly browned (see photo), about 15 to 20 minutes more. Cool slightly. Then carefully remove crusts from the muffin tin and cool completely on a rack.

Lemon Filling:
Combine the sugar, cornstarch, and yolks in a nonreactive saucepan. Whisk constantly over medium-low heat until the mixture is smooth and sugar dissolves, about 1 minute. Add the lemon and lime juice and zest and continue to cook, whisking constantly, until the mixture is as thick as sour cream and is just about to simmer, 3 to 4 minutes. (Take care to stir into the sides of the pot so that all curd thickens evenly.)

Strain through a fine mesh strainer into a bowl. Whisk in the butter a little at a time, until smooth. Stir occasionally until cooled. (Setting the bowl in a larger bowl of ice will speed this up.). Fill each tartlet with 1 1/2 tablespoons of the cool lemon filling.

Bring a few inches of water to a boil in a saucepan that can hold a standing mixer’s bowl above the water. Whisk together the egg whites, sugar, cream of tartar and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch (135 degrees F) and the sugar dissolves, about 1 to 2 minutes. Transfer the bowl to the mixer fitted with the whisk attachment and beat the whites at medium-high speed until they hold soft peaks. Increase speed to high and continue to beat to make a stiff, cool meringue, about 10 minutes. Dollop or pipe on top of the filling.



Just before serving, preheat the broiler to high. Set the pies on a baking sheet, and place under the broiler until the meringue is evenly toasted, about 2 minutes. (Alternatively, brown meringue with a blowtorch.) Serve immediately or refrigerate until ready to serve.


For Busy Bakers:


They can be refrigerated for up to 2 days These also freeze wonderfully! They can be assembled and frozen up to 1 week in advance. Defrost for 20 minutes before broiling the tops and serving.


To make ahead in stages:


– The crusts can be made, baked and frozen up to 2 weeks.
– The curd can be made up to 3 days in advance and refrigerated.
– The meringue can be made up to 1 day in advance and refrigerated.


SOURCE: Food Network 

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