Saturday, August 8, 2009

Lo I Am With Thee Always

The hanging In my Kitchen keeps reminding me of God wonderful resources, and he always takes care of me, even in the darkest hours, he is there, he comforts me and gives me peace in the hardest of times. Jesus told us he had to go, but he would send a comforter, an praise his name, he did, he went away, but he is still with us always, and as the Holy Spirit resides in my body, Jesus still whispers sweet word to me. Hope your day has been as blessed as mine, and God bless you as you serve him where ever you are. John 14:27 Peace I leave with you, my peace I give unto you: not as the world giveth, give I unto you. Let not your heart be troubled, neither let it be afraid.

Friday, August 7, 2009


When we were at a church in Denver, CO we had some very hard times, many of the members had gardens, and give us zucchini a great abundance of it, I fixed everything I possibly could fix using zucchini, here are some of the recipes I will share with you. I do have lots more, but this will get you baking for a while, Have a blessed day and do enjoy your Zucchini this summer. ZUCCHINI BREAD
INGREDIENTS 2 cups all-purpose flour 3/4 teaspoon baking powder 3/4 teaspoon baking soda 3/4 teaspoon salt 3/4 teaspoon ground cinnamon 3 eggs 1 cup white sugar 2/3 cup vegetable oil 1 1/3 cups grated zucchini 3/4 teaspoon lemon extract 2/3 cup chopped pecans DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. Sift together flour, baking soda, baking powder, salt and cinnamon. In a large bowl, beat eggs with sugar for 10 minutes. Gradually add oil and beat for two more minutes. Mix in lemon extract, zucchini and pecans. Fold in flour mixture until evenly moistened; do not over mix. Pour batter into prepared pan. Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of the loaf comes out clean.
1/2 cup vegetable oil 1 1/2 cups white sugar 2 teaspoons vanilla extract 2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1 1/2 teaspoons baking soda 1 teaspoon salt 2 cups shredded zucchini 1/2 cup chopped walnuts 6 tablespoons unsweetened cocoa powder 1/4 cup margarine 2 cups confectioners' sugar 1/4 cup milk 1/2 teaspoon vanilla extract
DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.
1/2 cup packed brown sugar 1/2 cup white sugar 1/2 cup shortening 1 egg 2 cups sifted all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/4 teaspoon salt 1 cup grated zucchini 1 cup raisins 1/2 cup chopped walnuts DIRECTIONS Preheat oven to 325 degrees F (165 degrees C). Grease cookie sheets. Cream together shortening, brown sugar, and white sugar until smooth. Beat in egg. Combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the creamed mixture. Mix in zucchini, raisins, and walnuts. Drop by rounded tablespoons onto the prepared baking sheets. Bake 15 minutes in the preheated oven, or until lightly browned. Cool on the cookie sheets for a few minutes before removing to wire racks to cool completely.
1 1/4 cups white sugar 1 cup vegetable oil 3 eggs 2 teaspoons lemon zest 1/4 cup fresh lemon juice 1 3/4 cups grated zucchini 2 cups all-purpose flour 1/4 teaspoon baking powder 2 teaspoons baking soda 1 teaspoon salt 1 cup chopped walnuts 1/3 cup confectioners' sugar for decoration DIRECTIONS In a large bowl, combine sugar, oil, eggs, lemon rind, and lemon juice; mix well. Stir in shredded zucchini. Combine in another bowl, flour, baking powder, baking soda, and salt. Gradually add this mixture to the zucchini mixture. Mix thoroughly. Stir in the walnuts. Pour batter into a greased 9 x 13 inch baking pan. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until a knife inserted in the center comes out clean. Cool. Sprinkle top with sifted confectioners' sugar and cut into bars.

Thursday, August 6, 2009

Thoughtful Thursday

Well another Thursday is here, I am thinking about when I first accepted Jesus Christ as my Saviour. Oh what a difference he made in my life, and how he changed my list of want to's. It is amazing, after all these years I can still remember that day like it was recent, it has been 35 years, WOW..
So much has happened in those years, most to bring glory to God, but I do remember a time I quit on God, I got made at God, and refused to serve him, That has probably never happened with you, but it did me, and I am so regretful today for this time I spent away from him, it was only for a couple of years, but oh the bad testimony it give. As Christians the most important thing we have is our testimony, we need to stay faithful to our lord, and we to show others just how much God means to us by how we serve him, are we faithful to God? Do we really see him as the most important factor in our life? Others will see him as we see him, and how we show him in the way we live.
Friends please add your thoughts here, and tell us about your day of salvation, and how God has changed your life. There is nothing in this world to turn to, if I ever left his side, where would I go. I would die, I really feel that, If I did not have Christ as my constant companion I surely would shrivel up and die. Tell us your story, please, share with us, and let us here your wonderful testimony for our lord.

Tuesday, August 4, 2009

A kid in Arizona wrote the attached NEW Schoolprayer :
Now I sit me down in school Where praying is against the rule For this great nation under God Finds mention of Him very odd. If Scripture now the class recites, It violates the Bill of Rights. And anytime my head I bow Becomes a Federal matter now. Our hair can be purple, orange or green, That's no offense; it's a freedom scene. The law is specific, the law is precise. Prayers spoken aloud are a serious vice. For praying in a public hall Might offend someone with no faith at all. In silence alone we must meditate, God's name is prohibited by the state. We're allowed to cuss and dress like freaks, And pierce our noses, tongues and cheeks.. They've outlawed guns, but FIRST the Bible. To quote the Good Book makes me liable. We can elect a pregnant Senior Queen, And the 'unwed daddy,' our Senior King. It's 'inappropriate' to teach right from wrong, We're taught that such 'judgments' do not belong. We can get our condoms and birth controls, Study witchcraft, vampires and totem poles. But the Ten Commandments are not allowed, No word of God must reach this crowd. It's scary here I must confess, When chaos reigns the school's a mess. So, Lord, this silent plea I make: Should I be shot, My soul please take! Amen If you aren't ashamed to do this,
Tell others what Jesus did for you.
Jesus said, 'If you are ashamed of me, I will be ashamed of you before my Father.'

A Summer Favorite

Farmer's Market Vegetarian Quesadillas "Making the most of simple, fresh ingredients found at your local Farmer's Market, these quesadillas make great appetizers or a quick and healthy meal. Serve while hot with your favorite salsa, sour cream, and guacamole. "

INGREDIENTS 1/2 cup chopped red bell pepper 1/2 cup chopped zucchini 1/2 cup chopped yellow squash 1/2 cup chopped red onion 1/2 cup chopped mushrooms 1 tablespoon olive oil cooking spray 6 (9 inch) whole wheat tortillas 1 1/4 cups shredded reduced-fat sharp Cheddar cheese

DIRECTIONS In a large nonstick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil over medium to medium-high heat for about 7 minutes, or until just tender. Remove vegetables from pan. Coat the same pan with cooking spray, and place one tortilla in pan. Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of the vegetable mixture over the cheese. Sprinkle another 1/8 cup of cheese on the vegetables, and top with a second tortilla. Cook until golden on both sides, for approximately 2 to 3 minutes per side. Remove quesadilla from pan, and repeat with remaining ingredients. Cut each quesadilla into 8 triangles with a pizza cutter. Serve hot

These are so delicious, and so easy too, good balanced meal for summer

Monday, August 3, 2009

Just A Bit O Information

Olives are fruits of the tree known as Olea europaea. "Olea" is the Latin word for "oil," reflecting the olives' very high fat content, of which 75% is oleic acid, a monounsaturated fat that has been shown to lower blood cholesterol levels. "Europaea" reminds us that olives are native to the Mediterranean region of Europe.
I love olives, and eat many of them, so when I found this out I had to share with you.
Did you know that the monounsaturated fats, vitamin E and polyphenols found in olives help provide anti-inflammatory protection and reduce the severity of the symptoms of rheumatoid arthritis, asthma and osteoarthritis? Olive oil's monounsaturated fats have also been found to lower blood pressure and help reduce the risk of heart disease and stroke, while its antioxidants and polyphenols help balance cholesterol levels, boost the immune system and protect against some cancers. Vitamin E is the body's primary fat-soluble antioxidant that helps protect cells from the ravages of free radical activity. The one caution with eating olives is that they are usually high in salt content. If salt is problematic for you, rinse them off under cold running water to remove some of the salt before enjoying them.
Recipe Olive Tapenade
Tapenade is a rich olive spread popular in the Mediterranean. It's quite easy to make at home. Prep Time: 10 minutes
Ingredients: 20 pitted Kalamata olives, coarsely chopped 1 Tbsp rinsed, drained, and chopped capers 1 tsp fresh lemon juice 2 tsp olive oil 1/2 tsp anchovy paste (optional) Fresh cracked black pepper Preparation:Combine Kalamata olives, capers, lemon juice, olive oil, anchovy paste, and pepper.
Mix well. Refrigerate and use within two weeks. Use as a spread for sandwiches like panini and muffaletta or as a condiment. Very Good on Fish Dishes too.
Yield: about 1 cup

Sunday, August 2, 2009

God's Word, God's Day

We know what God is like, not only by His perfections and works, but also by His names. They tell us many things about God’s care and concern for his own. This is one of the fascinating studies of Scripture. The various circumstances which bring forth each of the names of God are important. Lets take a couple verses for today, they are excellent and will show you a little of who God is, and what he can do.
Abraham called on the name of the Lord in Genesis
Gen. 12:8 "And he removed from thence unto a mountain on the east of Bethel, and pitched his tent, having Bethel on the west, and Hai on the east: and there he builded an altar unto the LORD, and called upon the name of the LORD."
Gen 13:4 "Unto the place of the altar, which he had made there at the first: and there Abram called on the name of the LORD."
The name of God is called “wonderful” in Judges
Judges 13:18 "And the angel of the LORD said unto him, Why askest thou thus after my name, seeing it is secret?"
Salvation is through His name in John
John 1:12 "But as many as received him, to them gave he power to become the sons of God,
even to them that believe on his name:
He has hundreds of names, and each one is amazing, each aspect of God's nature is amazing, and I thank him for his amazing grace.