Courage

“Courage doesn't always roar, sometimes it's the quiet voice at the end of the day whispering 'I will try again tomorrow”

Courtesy of Mary Anne Radmacher

Simple Scalloped Potatoes

 Courtesy of Food Network 

Ingredients

1 1/2 tablespoons unsalted butter, cut into pieces, plus more for brushing
1/2 clove garlic
2 pounds russet potatoes, peeled and sliced inch thick
Kosher salt and freshly ground pepper
1 1/4 cups low-sodium chicken broth
1/2 cup skim milk
1/4 teaspoon freshly grated nutmeg
4 fresh bay leaves
1/2 cup grated gruyere cheese (about 2 ounces) 

Directions
Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Heat the skillet over medium-high heat. Add half of the potatoes, sprinkle with 3/4 teaspoon salt, and pepper to taste, then arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the broth and milk over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes.

Generously brush a shallow baking dish with butter and slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes right in the skillet.)

Dot the potatoes with the cut-up butter and sprinkle with the gruyere. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.

Photograph courtesy Anna Williams

Creamy, Crunchy & Perfectly Sweetened Coleslaw!

 

  

 

 

 

 

 

 

 

 

 

Author: Divas Can Cook

 

Ingredients

• ½ head cabbage
• 1 carrot, peeled
• ¼ small onion (about 2-3 Tablespoons)
• ½ cup + 1 tablespoon mayonnaise (I used Dukes)
• 1½ tablespoons fresh lemon juice
• 2½ tablespoons buttermilk
• 1½ tablespoons white vinegar
• 3 tablespoons sugar
• ½ teaspoon salt
• ¼ teaspoon pepper (may need a lil more or less)

Instructions

1. Grate cabbage, carrot and onion.
2. Place into a large bowl. Toss and set aside
3. In a medium bowl, combine mayonnaise, lemon juice, buttermilk, white vinegar, and sugar.
4. Whisk until creamy.
5. Pour dressing over cabbage mixture and toss to combine.
6. Stir in salt and pepper.
7. Refrigerate for several hours or overnight for flavors to combine.
8. Enjoy!

Notes

~TIPS~ Please note that you may need to adjust the amount of dressing ingredients depending on how big your cabbage is. Use the salt, black pepper and sugar to season to your liking. Feel free to through in some red cabbage, radish or green onions. Be careful not to over season. Flavors will intensify as the coleslaw sits.

This recipe came from Divas Can Cook which is Old School Cooking For The Modern Woman. Make sure you go check out the website for more great recipes.
 

What's Your Motive?

Courtesy of Charles R. Swindoll                                                    Philippians 1:17; James 4:3

During my days in seminary, I formed a habit that helped me immensely throughout life. I had my artistic sister, Luci, print a simple, three-word question on a small rectangular card I placed on the wall above the desk where I spent so much of my time.

Just black letters on a white card, with a bold question mark at the end:

 

WHAT'S YOUR MOTIVE?

 

I no longer have the card, but the question is now indelibly etched on my mind. I ask it almost every day of my life. It has proven to be an essential checkpoint I now apply on a regular basis:

Why are you planning this?
What's the reason behind your doing that?
Why did you say yes (or no)?
What is the motive for writing that letter?
Why are you excited over this opportunity?
What causes you to bring up that subject?
Why did you mention his or her name?
What's your motive, Swindoll?

Searching, probing, penetrating questions.

Because the path of servanthood is so perilous, we need to cultivate a sensitive walk with God marked by obedience.
The path of servanthood is perilous; keep a sensitive, obedient walk with Go

Fresh Strawberry Cobbler

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Author: Divas Can Cook

Recipe type: dessert

Ingredients

• 3 cups fresh strawberries, diced
• ½-3/4 cup sugar
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup sugar
• 1 cup milk
• ½ teaspoon vanilla extract
• 1 stick butter, melted

Instructions

1. Preheat oven to 375.
2. In a medium bowl, add strawberries and ¾ cup sugar.
3. Stir to coat strawberries in sugar and set aside.
4. In a large bowl whisk together flour, baking powder, salt and sugar.
5. Add in milk, vanilla extract and melted butter.
6. Stir until combined. A few lumps are ok.
7. Grease a 9-inch casserole dish.
8. Pour batter evenly into dish.
9. Spoon strawberries evenly on top of batter. Do NOT stir.
10. Baked for 35-40 minutes or until golden.
11. Serve warm or cold.

Deep Dish Peanut Butter Pie with Chocolate Covered Pretzel Crust

Courtesy of Yammie's Noshery

  

 

Ingredients:

 6 cups pretzels, crushed well (about 3 cups of crumbs) 1 1/2 sticks (3/4 cup) melted butter
1/4 cup granulated sugar
1 cup milk chocolate chips
2/3 cup peanut butter
8 ounces softened cream cheese
1 teaspoon vanilla
2 cups powdered sugar
2 cups heavy whipping cream, whipped (or about 4 cups of whipped cream or cool whip)

Reese's Peanut Butter Cups for topping

Preheat oven to 350ºF. Combine the pretzel crumbs, butter, and sugar. Press firmly into a springform pan, pressing all the way up the edges. Use the bottom of a glass to press it very firmly into the bottom. Bake for about 10 minutes, then sprinkle the bottom with the chocolate chips and bake five minutes more. Spread the melted chocolate chips with a spoon or offset spatula. Allow to cool completely before filling.

Beat together the peanut butter, cream cheese, vanilla, and powdered sugar. Whisk in about 1/2 cup of the whipped cream to lighten and then gently fold in 1 1/2 more cups of the whipped cream (this should leave you with two cups of whipped cream for the top). Pour the filling into the cooled crust. Lightly sweeten the remaining whipped cream (whisk in maybe about 1/4 cup powdered sugar) and spread onto the top. Top with Reese's Cups if desired. This can be frozen or refrigerated until you want to eat it (a lot of people in my family like it frozen, but it's up to you!).

Whatever!

Courtesy of Mennonite Girls Can Cook.

It came as a wee insert in a birthday card some weeks ago.

Whatever. 

 

That word caught my eye.

It's a word that gets used often.

Rather an annoying word at times.

 It is often used to end a discussion.

Sometimes it expresses exasperation. 

At times it comes as a parting shot at the end of a conversation.  

But maybe we need to re-think that word.

In the Bible...it appears often.  

It is a powerful word. 

The apostle Paul used it frequently.

Finally, brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things.  Philippians 4:8 ESV
 

...for I have learned in whatever situation I am to be content.  Philippians 4:11 ESV

Whatever you do, do all to the glory of God.  1 Cor. 10:31 ESV

Whatever one sows, that will he also reap. Gal. 6:7 ESV

 

 Whatever good anyone does, this he will receive back from the Lord. Eph. 6:8 ESV

And then there is my favorite...the verse on the little card that is posted in my office..And whatever things you ask in prayer, believing, you will receive. Matt 21:21-22    

Whatever! Think about it.