Philippians 4:13

Isaiah 40:8

1 Thessalonians 3:12

Colossians 3:12-14

Psalm 66:17-20

Isaiah 43:15-16

Proverbs 31

John 14:27

Matthew 18:5

Psalm 27:8

Philippians 1:6

Luke 18:27

Happy Birthday Pam!!!

Hope your day is fabulous!!!

His Will

Intimacy

Broken People

Loneliness

How We Love

Your Life

Creamed Chicken and Corn Soup

Prepare this hearty soup recipe in your slow cooker on those busy days when you don't have time to fuss with dinner. Sprinkle with bacon when serving.

Makes: 4 servings

Prep: 20 mins

Cook: 5 hrs to 6 hrs (low) or 2.5-3 hours (high)

Creamed Chicken and Corn Soup

Ingredients

12

ounces skinless, boneless chicken thighs

1

26 ounce can condensed cream of chicken soup

1

14 3/4 ounce can cream-style corn

1

14 ounce can reduced-sodium chicken broth

1

cup chopped carrot (2 medium)

1

cup finely chopped onion (1 large)

1

cup frozen whole kernel corn

1/2

cup chopped celery (1 stalk)

1/2

cup water

2

slices bacon, crisp-cooked, drained, and crumbled

Directions

1. In a 3-1/2- or 4-quart slow cooker, combine chicken, chicken soup, cream-style corn, chicken broth, carrot, onion, frozen corn, celery, and water.
2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.
3. Remove chicken from cooker; cool slightly. Chop chicken; stir chopped chicken into soup in cooker. Sprinkle each serving with bacon. Makes 4 to 6 servings.

Red Bean, Chicken and Sweet Potato Stew

This is just for you Jean.

 

The peanut butter base of this soup gives it a pleasantly nutty flavor.

 

Makes: 6 servings

Prep: 20 mins

Slow Cook: 10 hrs to 12 hrs (low) or 5 to 6 hours (high)

Red Bean, Chicken and Sweet Potato Stew

Ingredients

2

15 ounce can no-salt-added red beans, rinsed and drained

4

cups peeled, cubed sweet potatoes (about 1 pound)

8

ounces boneless chicken breasts, cut into bite-size pieces

8

ounces boneless chicken thighs, cut into bite-size pieces

2

14 1/2 ounce can reduced-sodium chicken broth

2 1/2

cups chopped green sweet peppers (2 large)

1

14 1/2 ounce can no-salt-added diced tomatoes, undrained

1

10 ounce can tomatoes and chopped green chiles, undrained

1

tablespoon Cajun seasoning

2

cloves garlic, minced

1/4

cup creamy peanut butter

 

Snipped fresh cilantro

 

Chopped peanuts (optional)

Directions

1. In a 5- to 6-quart slow cooker combine beans, sweet potatoes, chicken, broth, sweet peppers, diced tomatoes, tomatoes and green chiles, Cajun seasoning, and garlic.
2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
3. Remove 1 cup hot liquid from cooker. Whisk in peanut butter. Stir into mixture in cooker.
4. Serve topped with cilantro and, if desired, peanuts.

Relationships

Keep Fighting

Sign That You Are Growing

Come With Confidence

Life

Feeding Ourselves The Word of God

Your Good

Change the Atmosphere

He Chose You

Strawberry Cheesecake Bites

 

 Strawberry Cheesecake Bites

Ingredients

1 3/4

cups shortbread cookie crumbs (about 30 square cookies)

1

tablespoon sugar

3

tablespoons butter, melted

4

8 ounce packages cream cheese, softened

1 1/4

cups sugar

1/4

cup all-purpose flour

3

eggs

1

tablespoon vanilla

1/2

cup sour cream

1 1/2

cups sour cream

1/4

cup honey

1

teaspoon vanilla

 

Honey (optional)

 

Sliced strawberries

Directions

1. Preheat oven to 325 degrees F. Line a 13x9x2-inch baking pan with heavy-duty foil or parchment paper, leaving 1 inch of foil hanging over edges of pan; set aside. For Shortbread Crust, in a medium bowl combine crushed cookies and 1 Tbsp. sugar. Stir in melted butter until combined. Press mixture into the bottom of prepared pan.
2. For Filling, in a very large bowl beat the cream cheese and sugar with an electric mixer on medium to high speed until fluffy. Beat in flour until combined. Add eggs and vanilla; beat on low speed until just combined. Stir in sour cream. Pour filling in crust-lined pan. Bake for 40 minutes.
3. For Sour Cream Honey Topper, in a medium bowl stir together sour cream, honey, and vanilla. Remove cheesecake from oven. Spread mixture over hot cheesecake. Bake for 10 minutes more. Cool in pan on a wire rack for 1 hour. Cover; chill at least 4 hours.
4. Use foil to lift uncut bars from pan. Cut into 54 bites. Top each square with a strawberry slice. If desired, drizzle with additional honey.

Forgiveness

Only God

Heavenly Places

Your Circumstances

RON AND LYNETTE LEWIS MIRACLE

Partner

John 6:63

Ecclesiastes 4:9

1 John 1:5

A New Beginning

Romans 8:30

Matthew 11:28-30

1 Peter 1:6

Isaiah 43:18-19

1 John 3:20

Meeting Tonight @ 7PM

Book Recommendation (Fasting With The Lord's Prayer)

Sister Jean sent this book recommendation to me and thought it would be good for the church to read and apply to our lives!! Check it out. It can be found on Amazon.

Psalm 143:8

Psalm 111:2

You Are Loved!