Preparing for Easter Sunday

As I’ve been thinking about Easter Sunday coming up I’m finding myself thinking more about and being stuck on the sacrifice that Jesus made.  We rejoice in the fact that on the 3^rd day Jesus rose up from the grave.  Because of that we can look to him and lean upon him for our salvation and our life.  I keep thinking about him on that night before he broke bread with his disciples.  What was it like to eat and drink with them knowing that soon he would be murdered…that he would be beaten and whipped and mocked…for me and for you.  That he didn’t spurn or deflect what God had called him to do.  He never questioned his heavenly father. (Matthew 26:39)

I know that I was born into sin (Romans 3:23) and that apart from a heavenly father who loves me and has called me (Romans 8:29-30) that I am doomed to sin and ultimately a death that separates us eternally.  Because of that I know that everyday I must seek to be more like him.  I must not get caught in a cycle of apathy or become complacent to the things of God.  My prayer for us this Easter is that we would let the gravity of our sin settle on our shoulders and understand where we would be apart from His sacrifice.  Apart from Jesus and what he willingly took on himself we would be enemies of God.  That thought fills my heart and mind with despair and makes the truth of what Jesus did that much more amazing.  My prayer for you would be that this would not be another Easter Sunday for you, but that it would be different because of Him.

Justin

Taste of Our Home Tuesday: Southwest Tuna Noodle Bake

Last week Justin found this recipe for Tuna Noodle Bake and thought it looked good.  We weren't sure about the Southwest part so I left out the green chilies and substituted bread crumbs for the tortilla chips.  We both thought the flavor was very good.  The casserole was a tad bit soupy, I'm hoping it will set up as it cools.  Enjoy! 

Ingredients
1 package (16 ounces) egg noodles
2-1/2 cups milk
2 cans (6 ounces each) light water-packed tuna, drained
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (4 ounces) shredded cheddar cheese
1 can (4 ounces) chopped green chilies
2 cups crushed tortilla chips

Directions
Cook noodles according to package directions. Meanwhile, in a large bowl, combine the milk, tuna, soups, cheese and chilies. Drain noodles; gently stir into tuna mixture.
Transfer to an ungreased 13-in. x 9-in. baking dish. Sprinkle with tortilla chips. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Yield: 6 servings.

Taste of Our Home Tuesday: Chewy Good Oatmeal Cookies

We had life group tonight and I made these cookies earlier today to take as a snack.  I left out the macadamia nuts and I substituted Craisins for the dried cherries.  The cookies are very moist and have great flavor!  Enjoy!    

Ingredients
1 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 eggs
1 tablespoon honey
2 teaspoons vanilla extract
2-1/2 cups quick-cooking oats
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1-1/3 cups dried cherries
1 cup white baking chips
1 cup (4 ounces) chopped macadamia nuts

Directions
In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs, honey and vanilla. In another bowl, mix the oats, flour, baking soda, salt and cinnamon; gradually beat into creamed mixture. Stir in the remaining ingredients.
Drop dough by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool on pan for 2 minutes; remove to wire racks to cool. Yield: 3-1/2 dozen.

Coming Soon...

August 24th, 2013

Taste of Our Home Tuesday: Apple Dump Cake

I needed a quick dessert and found this easy cake on Pinterest.  I made a few changes because I didn't have a few of the ingredients I needed.  I only had one jar of apple pie filling from my canning last year and I had no pecans.  I decided to make 2 small desserts instead of one large one.  I used 2 nine by nine pans and put the apple pie filling in one and blueberry pie filling in the other.  I sprinkled half of the pie mix over the apples and the other half over the blueberries.  Because I didn't have pecans I just omitted them and continued on with the butter.  They both turned out very well and could be used with any kind of pie filling!  I will definitely be making this again in the future.  Enjoy!

Ingredients:

2 cans apple pie filling

2 Tbsp. cinnamon

1 box yellow cake mix

2 sticks butter

1 C pecans, chopped

Whipped cream or Ice Cream

Directions:

Dump 2 cans apple pie filling into a 9 x 13 pan.  Sprinkle with cinnamon.  Crumble the dry cake mix over the apple mixture.  Sprinkle the pecans over the cake mix.  Slice each stick of butter into 12 equal pieces, and place the pieces on top.  Bake at 375 degrees for about 45 minutes or until golden brown. 

Taste of Our Home Tuesday: Johnsonville Italian Sausage Lasagna

I love lasagna, but we don't have it very often.  As I was flipping through the most recent Taste of Home, I saw this picture and it jumped right off the page begging to be made!  It was delicious!!  I've never had spinach in my lasagna before, but I couldn't even taste it.  This recipe will be added to "Make Again" collection.  Enjoy!

Ingredients
12 lasagna noodles, uncooked
2 Tbsp. olive oil
1 pkg (16 oz.) Johnsonville® Italian Ground Sausage
1 medium onion
2 cloves garlic, chopped
1 jar (24 oz.) Classico® Four Cheese Pasta Sauce
4 cups ricotta cheese
1 large egg
1/2 cup grated parmesan cheese
2 cups fresh spinach, lightly packed and chopped
2 cups shredded mozzarella cheese
1 tsp. dried oregano

Directions
Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain, lightly oil and set aside.
In a medium sauce pan, sauté the sausage, crumbling with a wooden spoon, until no longer pink. Add onion and garlic and continue sautéing for another 4 minutes until the sausage is cooked through.
Add pasta sauce to the sausage mixture and set aside. In a medium bowl, blend ricotta cheese, egg, 1/4 cup of the parmesan cheese and the chopped spinach; set aside.
Coat a 9x13” baking dish with olive oil and spread 1 cup of the sauce mixture on the bottom. Top with 3 lasagna noodles. Spread 1/4 of the ricotta cheese mixture on the noodles and layer on 1 cup of the sauce mixture. Sprinkle 1/2 cup mozzarella cheese over this. Repeat this process three more times starting with the noodles and finish with the remaining 1/4 cup of parmesan cheese. Sprinkle with oregano.
Preheat oven to 350° and bake for 45 minutes until hot and bubbly. Let stand 10 minutes before cutting. Yield: Serves 6-8.