Closer To Heaven
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| “The wind blows where it wishes and you hear the sound of it, but do not know where it comes from and where it is going…” |
| (John 3:8) NASB Context |
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| Hidden Valley – by Studiomill © 2017 |
Center for Creative Ministry © 2017. All rights reserved. Use of this material is subject to usage guidelines. Scripture taken from the NEW AMERICAN STANDARD BIBLE ® Respond to this image. |
Read more at the source: The Wind Blows
Article excerpt posted on en.intercer.net from ScripShot Photo devotionals.
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| Photo by Pixabay |
Dear God: Thank you for making our world so diverse. I used to live in the Midwest where it’s cold much of the Winter. While living there, I remember taking a trip to Florida to collect shells on a sunny beach.. Back home, the sand dollars I had carefully picked, then packed and brought home, were drying on the picnic table outside. But something amazing happened. It snowed on my beautiful white sand dollars.
I enjoyed showing my four-year-old grandson the miracle of white. I told him that you’ve promised to take our horrible blood-red sins and make them white as snow or as white as wool (Isaiah 1:18) or maybe as white as the beautiful sand dollars you created.
In Jesus’ name. Amen!
Dixie Dee Whited writes from Arizona.
Read more at the source: Sand Dollars and Snow
Article excerpt posted on en.intercer.net from Online prayers.
This rich and nutty bundt cake will be impressive whenever served.
1/3 C chopped pecans
1/3 C granulated sugar
2 Tbsp ground cinnamon
1 pkg white cake mix
1 3.4-oz pkg instant pistachio pudding
4 eggs (or 1 C egg substitute)
1 C sour cream
3/4 C orange juice
2 Tbsp canola oil
1 tsp vanilla extract
Spray a bundt pan with non-stick spry.
In a small bowl, combine pecans, sugar, and cinnamon. Sprinkle 1/3 of pecan mixture into bundt pan bottom and sides.
With electric mixer, combine cake mix and remaining ingredients. Beat until thickened.
Alternate layers of batter with remaining nut mixture into bundt pan. Swirl with a fork. Bake at 350° F for 35 to 45 minutes or until a toothpick inserted into cake comes out clean.
Servings: 15
Submitted by Debby Shabo Wade
Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives
Read more at the source: Pistachio Pudding Cake
Article excerpt posted on en.intercer.net from Vegetarian recipes.
A twist on the old classic, “Three Bean Salad”. If you love the beans you will enjoy this salad with even more bean varieties…
1- 14 1/2-oz can cut green beans
1- 14 1/2-oz can cut yellow beans
1- 14 1/2-oz can red kidney beans
1- 14 1/2-oz can garbanzo beans
1/2 C canola oil
1/2 C white vinegar (or lemon juice)
3/4 C granulated sugar
1 tsp salt
1/2 C chopped green pepper
1 medium white onion, sliced
Using strainer, drain all beans.
In a medium bowl, mix oil, vinegar, sugar, and salt. Set aside.
In a large bowl, combine beans, green pepper, and onion. Pour dressing over beans. Stir gently. Store in refrigerator.
Servings: 15
Submitted by Debby Shabo Wade
Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives
Read more at the source: Four-Bean Salad
Article excerpt posted on en.intercer.net from Vegetarian recipes.
Mama Mia! You must make this flavorful ring shaped bread soon!
2 Tbsp sesame seeds
4 l/2 to 5 1/4 C unbleached white flour
1/4 C granulated sugar
1 1/2 tsp salt
2 pkg active dry yeast
1 C water
1 C skim milk
1/3 C margarine
2 eggs (optional)
Filling:
1 C grated mozzarella cheese
1/2 tsp Italian seasoning
1/4 tsp garlic powder
1/4 C margarine
Generously grease a 10″ Bundt pan and sprinkle with sesame seeds.
In a large bowl, combine 1 1/2 C flour, sugar, salt, and yeast. Set aside.
In a small saucepan, heat water, milk, and 1/3 C margarine until very warm (120° to 130° F). Remove from heat and add to flour mixture. Stir, Add eggs. Beat dough for 2 to 3 minutes. Stir in enough flour to form a stiff batter.
In a small bowl, combine mozzarella cheese, seasonings, and 1/4 C margarine. Mix well.
Spoon half of batter into prepared Bundt pan. With fingers spread cheese filling evenly over batter to within 1/2″ of sides of pan. Spoon remaining batter over filling. Cover and let rise till doubled (about 30 minutes). Bake at 350° F for 30 to 40 minutes or until golden brown. Turn out onto cooling rack.
Servings: 25
Submitted by Debby Shabo Wade
Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives
Read more at the source: Italian Bread Ring
Article excerpt posted on en.intercer.net from Vegetarian recipes.
Intercer is a website with biblical materials in Romanian, English, Hungarian and other languages. We want to bring the light from God's Word to peoples homes. Intercer provides quality Christian resources...[Read More]
