I need the Lord more than anything. Without Him I could not function in this fallen world without going literally crazy. I have seen the dark and I didn’t do well while there. Coming back to the Father’s Love was the only way to enjoy what He has done for me while I’m here until He let’s me go back home with Him. Everyday I need Him to Survive.
Everyday I hope that all people that I come in contact with can see the Love that the Lord has for them through my actions. A smile, a good deed, loving the unlovable, anonymous generosity. This fallen world does not make it easy to love others, but we have to try.
Everyone has a name and most people can not remember yours. The only name that anyone should be sure to remember is Jesus. Jesus knows every ones name and never forgets, pay Him the respect of remembering Him and the price he paid to remember your name.
He just wants your heart. If He has your heart, then giving Him every aspect of you life will come. Live for His glory. Let Him be your guide and comfort when things seem outside your grasp of control. All you have to do is simply ask. He’s searching for anyone who will say yes Lord, use me for your glory, then, He will glorify your life with His mighty light.
Kaylee turned 10 and she’s been showing pigs in the farm shows the past couple years. Her theme was pigs in shades, she wanted a pig cake, so she got show pigs with style. A delightful pageant of glorious fatty pigginess, with only one winner.
Using the sports ball cake mold, I baked up 3 flavors. 1 cake mix per mold(both halves). These needed to bake for 40 minutes because they are so thick.
I attached 3/4 inch dowel rods to a wooden board. Then, placed the bottom half of ice cream cones with My Cake Frosting, around the bottom of the dowel for the legs. Cutting a hole in the center of each half, slid the cake onto the dowels, placing frosting between the layers and filled in the hole top.
I then, frosted the bodies with cake frosting and smoothed it out as best I could.
I gave each body some spots, used party favor kazoo lips for theirs.
I cut some ears and eyes out of craft foam pieces. Snouts were strawberry marshmallows, and eye lashes and accents out of black frosting.
I found some party favor accessories: rings, ear rings, sun glasses, necklace and crown for the winner.
Created prize ribbons out of craft foam as well.
Topping it off with marshmallow lights around the runway stage.
For the Finishing touch, a pig is not a pig if they don’t have that curly tail. These were created with fun curly birthday candles.
Want something a little healthier than mashed potatoes? Try cauliflower, I smashed some with my hand blender and tested them, there is such a smoothness and difference in the taste that any cauliflower hating husband or child will never know the difference. I will add pepper, butter and see what happens.
1 large head of cauliflower
salt and pepper
sour cream instead of milk
Break up the cauliflower head and wash. Place cauliflower in a vegetable steamer or any other kitchen steamer. Cook until tender with a fork as a cooked potato your going to smash.
Season with salt and pepper, add a little butter and blend together with a hand blender, potato smasher or hand mixer, until smooth and looks like mashed potatoes.
Serve warm with extra butter or gravy, or add the loaded ingredients and have a blast.
Test the pickiest of eaters, they’ll never know. Our little secret ;-).
Spray oil a large slow cooker. Peel and cube the turnips, place in bottom of cooker. Place the pork meat on top of turnips. Sprinkle the meat with garlic powder till covered well, same with the paprika and half as much of onion powder. Sprinkle to taste the pepper. Peel and cube the acorn squash and place on top of the meat. Pour on top the lentils. Add water till all is covered well.
Cook on low 5-6 hours. In the last 30 minutes add the tomatoes. Serves 12-15 with corn bread.
1 bag of dried black eyed peas, about a pound or less
1 bunch of cilantro, chopped
1 pound of fresh green beans, trimmed and cut into 1-2 inch pieces
1/4 c. coconut flour
In a slow cooker, prepare the black eyed peas after rinsing the peas. Place them in the slow cooker and add water to about half way to fill cooker. Making sure that it covers the peas completely. Cook the peas for about 5-6 hours on low.
When the peas get almost at the end of the 5 hour mark, prepare the green beans and cilantro. When it’s been at least 5 hours, add the green beans to cooker and stir. Add the Cilantro to the top but do not stir, cook for and additional 2-3 hours. just before ready to serve about 10-15 minutes, place the cooker on warm if you have that option or turn heat off, and stir the cilantro in while adding the flour. Let sit till ready to serve and they will have a creamy sauce and a wonderful flavor. The green beans will still be fresh and crunchy.
Pre-heat oven to 350 degrees. Cut the spaghetti squash in half, place meat side down onto a spray oiled baking sheet. Bake for 20 minutes. Remove from oven and let cool. Scrape the meat of the squash out into a spray oiled 8×8 glass baking dish. Pour the pesto sauce on top and toss squash till the sauce is spread through. Sprinkle the parmesan cheese on to the squash and toss.
While the squash is baking, cook the italian sausage in a pan. Cut the casings off and cook like hamburger till done. Extra seasoning like garlic, onion powder, and cayenne pepper on the sausage is a good idea but not necessary.
Once the sausage is done and the squash is prepared, drain the sausage and place on squash and toss.
Bake again on 350 degrees for 10 minutes to melt the cheese.