Casting Crowns - Courageous [Official Music Video - HD]

Going to see the movie Courageous is on my "To Do" list. This song has been playing over and over in my mind. It has been speaking to my heart on so many different levels. I know he's talking to men, but I think that we can all take something from it. The line, "The only way we'll ever stand is on our knees with lifted hands" is the line that is playing over and over in my mind. We have to truely humble ourselves before Jesus, before we will ever be able to stand. It's the exact opposite of how we want to do it. In our natural minds being courageous is not getting down on our knees surrendering.

Taste of Home Tuesday: Two-Chip Chocolate Chippers

Ingredients
1/2 cup butter, softened
1/2 cup stick margarine, softened
3/4 cup packed brown sugar
1/4 cup sugar
2 eggs
1-1/2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1 package (3.4 ounces) instant vanilla pudding mix
1 teaspoon baking soda
1-1/2 cups semisweet chocolate chips
1-1/2 cups milk chocolate chips
1-1/2 cups chopped pecans, optional

Directions
In a large bowl, cream the butter, margarine and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, pudding mix and baking soda; gradually add to creamed mixture and mix well. Stir in chocolate chips and pecans if desired.
Drop by rounded tablespoonfuls 1 in. apart onto ungreased baking sheets; flatten slightly with a glass. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks. Yield: 5 dozen.

These cookies are tasty!!  The pudding helps keep them moist and chewy!

Taste of Home Tuesday: Lone Star Chicken Enchiladas

Ingredients
3 cups shredded cooked chicken breast
1 can (10 ounces) diced tomatoes with mild green chilies, drained
3/4 cup salsa verde
1 can (4 ounces) chopped green chilies
1 can (2-1/4 ounces) sliced ripe olives, drained
1 teaspoon ground cumin
2-1/2 cups heavy whipping cream
3/4 teaspoon salt
12 corn tortillas (6 inches), warmed
2 cups (8 ounces) shredded pepper Jack cheese

Directions
In a large bowl, combine the first six ingredients. In a shallow bowl, combine cream and salt.
Dip both sides of each tortilla in cream mixture; top with 1/4 cup chicken mixture. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour remaining cream mixture over top; sprinkle with cheese. Cover and freeze for up to 6 months.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 35-40 minutes or until heated through. Yield: 6 servings.

These enchilada's are very good!!  Instead of a 9 x 13 pan I split the recipe between two 8 inch pans and froze one.

Taste of Home Tuesday: Penne Gorgonzola with Chicken

Ingredients
1 package (16 ounces) penne pasta
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1 tablespoon olive oil
1 large garlic clove, minced
1/4 cup white wine
1 cup heavy whipping cream
1/4 cup chicken broth
2 cups (8 ounces) crumbled Gorgonzola cheese
6 to 8 fresh sage leaves, thinly sliced
Salt and pepper to taste
Grated Parmigiano-Reggiano cheese and minced fresh parsley

Directions
Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan.
Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted.
Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley. Yield: 8 servings.

I have to admit this was not one of my favorite recipes.  The Gorgonzola cheese is very similar to bleu cheese and is very strong and rich.  One good thing about this dish is it is very quick and easy to make.  Justin seemed to enjoy it, I think it all depends on ones taste in cheeses. 

Taste of Home Tuesday: Peach Melba Cheesecake

Ingredients
1-3/4 cups crushed gingersnap cookies (about 35 cookies)
1/3 cup butter, melted
1 egg white, beaten
3 packages (8 ounces each) reduced-fat cream cheese
1 cup sugar
1 cup (8 ounces) sour cream
1/2 cup all-purpose flour
1 teaspoon vanilla extract
1/2 cup egg substitute
1 cup frozen unsweetened sliced peaches, thawed and chopped
1/2 cup raspberry preserves, warmed
Optional garnish: Fresh raspberries and additional peaches and sugar

Directions
In a large bowl, combine the cookie crumbs, butter and egg white. Press onto the bottom of a greased 9-in. springform pan; set aside.
In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add egg substitute; beat on low speed just until combined. Stir in peaches. Pour over crust. Place pan on a baking sheet.
Bake at 325° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Spread preserves over the top. Garnish with raspberries and additional peaches if desired; sprinkle with sugar. Yield: 12 servings.
Editor’s Note: You may use two whole eggs instead of egg substitute if desired. Beat the eggs before adding them to the batter.

Yummy!!!  This cheesecake was very good!  At first I wasn't to sure about the gingersnap cookies, but I think Justin is right, it is a nice combination with the sweetness of the cheesecake.  I used regular eggs instead of egg substitute.  This was really easy and fast to whip up.  I was so excited to eat it I forgot to take a picture!  I borrowed Taste of Homes instead.  Enjoy!