Psalm 95:1-6
1O come, let us sing unto the LORD: let us make a joyful noise to the rock of our salvation.
2 Let us come before his presence with thanksgiving, and make a joyful noise unto him with psalms.
3 For the LORD is a great God, and a great King above all gods.
4 In his hand are the deep places of the earth: the strength of the hills is his also.
5 The sea is his, and he made it: and his hands formed the dry land.
6 O come, let us worship and bow down: let us kneel before the LORD our maker.
Chocolate Pecan Pie
Ingredients:
1 (9-inch) unbaked pie shell
2 cup pecan halves
3 large eggs, beaten
3 tablespoon butter, melted
1/2 cup dark corn syrup
1 cup sugar
2 tablespoon vanilla
3 ounce semisweet chocolate, chopped
Directions
Preheat the oven to 375 degrees F.
Cover bottom of pie crust with pecans.
In a medium bowl, whisk together the eggs and melted butter. Add the corn syrup, sugar, bourbon and the chopped chocolate. Stir until all ingredients are combined. Pour mixture into the pie shell over the pecans and place on a heavy-duty cookie sheet.
Bake for 10 minutes. Lower the oven temperature to 350 degrees F and continue to bake for an additional 25 minutes or until pie is set. Remove from oven and cool on a wire rack.
Broccoli Salad
Ingredients
3 cups broccoli flowerets
1/2 cup sharp reduced-fat cheddar cheese, grated
1/2 cup red onion, sliced
5 tablespoons turkey bacon (cooked and crumbled) or bacon bits
Dressing
3/4 cup low fat mayonnaise
3 tablespoons sugar
1-1/2 tablespoons vinegar
Combine broccoli, cheese, onion and bacon. Mix the dressing
and toss with the broccoli mixture. Chill and serve.
1O come, let us sing unto the LORD: let us make a joyful noise to the rock of our salvation.
2 Let us come before his presence with thanksgiving, and make a joyful noise unto him with psalms.
3 For the LORD is a great God, and a great King above all gods.
4 In his hand are the deep places of the earth: the strength of the hills is his also.
5 The sea is his, and he made it: and his hands formed the dry land.
6 O come, let us worship and bow down: let us kneel before the LORD our maker.
Chocolate Pecan Pie
Ingredients:
1 (9-inch) unbaked pie shell
2 cup pecan halves
3 large eggs, beaten
3 tablespoon butter, melted
1/2 cup dark corn syrup
1 cup sugar
2 tablespoon vanilla
3 ounce semisweet chocolate, chopped
Directions
Preheat the oven to 375 degrees F.
Cover bottom of pie crust with pecans.
In a medium bowl, whisk together the eggs and melted butter. Add the corn syrup, sugar, bourbon and the chopped chocolate. Stir until all ingredients are combined. Pour mixture into the pie shell over the pecans and place on a heavy-duty cookie sheet.
Bake for 10 minutes. Lower the oven temperature to 350 degrees F and continue to bake for an additional 25 minutes or until pie is set. Remove from oven and cool on a wire rack.
Broccoli Salad
Ingredients
3 cups broccoli flowerets
1/2 cup sharp reduced-fat cheddar cheese, grated
1/2 cup red onion, sliced
5 tablespoons turkey bacon (cooked and crumbled) or bacon bits
Dressing
3/4 cup low fat mayonnaise
3 tablespoons sugar
1-1/2 tablespoons vinegar
Combine broccoli, cheese, onion and bacon. Mix the dressing
and toss with the broccoli mixture. Chill and serve.
