MISC – Page 171 – Chasing MY Life WHEREVER it Leads ME

AN EMAIL TO SHARE EACH & EVERY YEAR – MEET ME IN THE STAIRWELL

‘MEET ME IN THE STAIRWELL’

You say you will never forget where you were when

you heard the news On September 11, 2001.

Neither will I.

I was on the 110th floor in a smoke filled room

with a man who called his wife to say ‘Good-Bye.’ I

held his fingers steady as he dialled. I gave him the

peace to say, ‘Honey, I am not going to make it, but it

is OK..I am ready to go.’

I was with his wife when he called as she fed

breakfast to their children. I held her up as she

tried to understand his words and as she realized

he wasn’t coming home that night.

I was in the stairwell of the 23rd floor when a

woman cried out to Me for help. ‘I have been

knocking on the door of your heart for 50 years!’ I said.

‘Of course I will show you the way home – only

believe in Me now.’

I was at the base of the building with the Priest

ministering to the injured and devastated souls.

I took him home to tend to his Flock in Heaven. He

heard my voice and answered.

I was on all four of those planes, in every seat,

with every prayer. I was with the crew as they

were overtaken. I was in the very hearts of the

believers there, comforting and assuring them that their

faith has saved them.

I was in Texas , Virginia , California, Michigan, Afghanistan .

I was standing next to you when you heard the terrible news.

Did you sense Me?

I want you to know that I saw every face. I knew

every name – though not all know Me. Some met Me

for the first time on the 86th floor.

Some sought Me with their last breath.

Some couldn’t hear Me calling to them through the

smoke and flames; ‘Come to Me… this way… take

my hand.’ Some chose, for the final time, to ignore Me.

But, I was there.

I did not place you in the Tower that day. You

may not know why, but I do.. However, if you were

there in that explosive moment in time, would you have

reached for Me?

Sept. 11, 2001, was not the end of the journey

for you . But someday your journey will end. And I

will be there for you as well. Seek Me now while I may

be found. Then, at any moment, you know you are

‘ready to go.’

I will be in the stairwell of your final moments.

God

During the next 60 seconds, stop whatever you are

doing, and take this opportunity.

(Literally it is only 1 minute.)

All you have to do is the following:

Stop and think and appreciate God’s power

in your life, for doing what you know is pleasing to

Him. If you are not ashamed to do this, follow the

instructions. Jesus said, ‘If you are ashamed of Me, I will be

ashamed of you before My Father’

If you are not ashamed, copy and send this message…only

if you believe ‘Yes, I love my God. He is my

fountain of Life and My Saviour. He Keeps me going day and

night. Without Him, I am no one. But with Him, I can do

everything. Christ is my strength.’

BLISSFULLY DECADENT LEMON CHOCOLATE LUSH CUPS

One of the things I did ~~while being forced to do nothing physical~~ was to go through all the stacks of magazines and recycle! Since I had to sit still it only seemed logical – except I grew a stack of pages torn from magazines for recipes I must try!

I was going through a 1993 Country Living, yep 1993, and found a recipe for Lemon Cookie Cups. The title sounded awesome and they called it a variation of classic lemon bars. I decided to do an internet search and after much thought I am altering the original recipe from Country living and picking favorite ingredients from the dozens of other recipes I found on the internet to brew up a new recipe and am introducing:

BLISSFULLY DECADENT LEMON CHOCOLATE LUSH CUPS ~ makes 24 cups

CRUST

1/2 cup butter, softened

1/2 cup powdered sugar

1 cup all purpose flour

Cream together the butter and sugar until light and fluffy.
Add flour and beat until well blended. If dough is soft add an additional tablespoon of flour.
Cover and refrigerate dough for 30 minutes.
Either line your muffin tin with liners or spray extremely well with PURE.
Preheat oven to 250 degrees.
Divide dough evenly, about 1 tablespoon, into the 24 cups.
Using your lightly floured fingertips gently press dough into the bottom and up the sides of each cup.
Bake 15 minutes.

FILLING
1/2 cup granulated sugar
2 teaspoons finely grated lemon rind
1 tablespoon lemon juice
1 large egg
1 (8-ounce) cream cheese, cubed & softened

In a small food processor process all ingredients until smooth, scraping sides of processor bowl occasionally.
Spoon 1 tablespoon filling into each prepared muffin cup.
Bake at 350° for 23 minutes or until edges are brown and filling is set.
Remove cups from pans immediately; cool on a wire rack.

TOPPING
8 ounces good-quality milk chocolate, finely chopped
1 cup heavy cream

Put chocolate into a heatproof bowl.
Bring cream to a simmer in a saucepan.
Pour over chocolate. Let stand for 10 minutes, then whisk until smooth.
Let cool, whisking occasionally. For piping, immediately transfer to pastry bag fitted with a 1/4-inch plain round tip.
Use immediately.

Now pretend that I have a camera this week, but since I don’t I went in search of pictures on google images that came close to making you feel like you were eating and seeing this decadent dessert.

or these

or even these

Now combine all 3 pictures, inhale deeply and smell the rich smooth lemony cream and luscious chocolate as they touch your tongue and your taste buds to combine and begin to explode and you are beginning to taste what we are eating.

I haven’t made them again, but I promise a real picture soon!

WEEKLY MENUS

Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

	DATE	BREAKFAST	LUNCH	DINNER
MONDAY	9/12	CEREAL	SANDWICHES	RECIPE EXPERIMENT NIGHT
TUESDAY	9/13	TOAST	LEFTOVERS	CHICKEN MILANO & GARLIC BRUSSEL SPROUTS
WEDNESDAY	9/14	YOGURT	OUT	CRAB SALADS
THURSDAY	9/15	FRUIT	OUT	OUT FOR MY BIRTHDAY
FRIDAY	9/16	OATMEAL	C.O.R.N.	Ortega Chile Bake
SATURDAY	9/17	BACON AND EGGS	CHEESE & FRUIT	Braised Garlic Tomato Chicken
SUNDAY	9/18	PANCAKES	OUT	Cashew Chicken Stir Fry

ALWAYS REMEMBER AND

PICKLED EGGS

I used to make these for our VFW and they were a favorite!

PICKLED EGGS
1 dozen JUMBO eggs
1 1/2 cups vinegar
1/2 cup water
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon ground cloves
1 onion, sliced into thin rings
1 whole dried chile pepper

Hard boil the eggs.
Drain and fill with cold water. Allow eggs to sit in cold water for 20 minutes.
Peel the eggs and place in a glass jar, alternating with the onion rings. Add the red pepper.
In a medium saucepan combine the vinegar, water, sugar, salt and cloves. Bring to a boil, reduce the heat and simmer 5 minutes.
Pour the hot vinegar solution over the eggs. Cover tightly and let stand in refrigerator for several days before serving.

MORE CRAFT WORK FOR THE BRAIN

My niece is having a baby in November and more than likely I won’t be able to be there. But, she asked me to make her invitations and announcements and now the tags for her favors. I’m hoping these work for her. There will be a small hole in the top left corner and they will be tied to these cute little dish cloth britches with a ribbon.

TAILGATING TIME 2.0

IT’S OFFICIAL – FOOTBALL SEASON IS HERE! Game #1 was great. The Packers are off to a rip roaring start and look like they are still in Superbowl form. Go Packers. Now for the food part.

We have decided to make a change this year in the way Tailgating Time will work. Instead of a new linky for each week we will be using the same linky to keep all the great recipes in one place. This will provide easy access to the recipes and create one big awesome recipe index collection. There is no limit to how many you add – of course we hope you will add a new recipe each and every week! Tailgating Time will generally be posted each week on Sundays at noon.

It doesn’t matter if you are a football fan or not, great party food is always a good thing. Bring over your grilled goods, chips and dips, appetizers, chili and chowders, cocktails, or any recipes that would be great for the football party buffet!

If any of you would like to host along with us you can click –> get the InLinkz code to add the linky to your blog too. You can post it once in awhile or every week during football season, that’s up to you. The only thing we ask is that you leave a comment here to let us know you are co-hosting, and that you visit and comment on as many of the participants as you can.

We are opening the linky today to get things rolling. I can’t wait to see what you will bring to the party. Let the games begin. Whoo-hoo!

COMFORT STEW

1 1/2 pounds select stew meat

2 (10 ounce) cans French onion soup

1 (10 ounce) can cream of onion soup

1 (10 ounce) can cream of celery soup

1 (16 ounce) package frozen stew vegetables, thawed

Place stew meat in sprayed slow cooker.
Add soups as listed and spread evenly over meat.
DO NOT STIR. Turn slow cooker to HIGH and cook just long enough for ingredients to get hot.
Change heat setting to LOW, cover and cook for 7 to 8 hours.
Serves 4 to 6.

Happy Eating…

Fire Day Friday: Grilled Thai Style Green Beans

I love preparing green beans on the grill. Honestly, it’s my favorite way to enjoy them. But, I don’t usually get too creative with them when preparing them….So when I saw Mary at One Perfect Bite post her recipe for Thai Style Green Beans, I knew I was going to have to work on jazzing my grilled green beans up.

This is a simple little dish that can be made in the oven or on the stove, but really…. you just gotta try them on the grill. You may never want them another way again. Serve these along side my Vietnamese Spiced Pork Chops and Sweet Chili Sauce and you have got yourself a fantastic summer meal!

Grilled Thai Style Green Beans

Adapted from One Perfect Bite

Printable Recipe
Ingredients:
1/4-1/2 pound green beans
1 teaspoon low sodium soy sauce
1 teaspoon hoisin
1 teaspoon creamy peanut butter
1 teaspoon water
1 teaspoon sweet chili sauce
salt and pepper

Directions:
Preheat grill to 375 degrees F. Place the green beans in a large bowl. Mix together all remaining ingredients until well combined. Pour over green beans and toss to coat.

Fold a 36×18-inch piece of heavy foil in half to make an 18-inch square. Spray square with non-stick cooking spray. Place green beans in the middle of the foil and bring together two opposite edges of foil; seal with a double fold. Fold remaining edges together and enclose beans, leaving space for steam to build up. Place packet on preheated grill and grill for 15-20 minutes, flipping packet over once. Carefully remove from grill and foil packet. Enjoy!

GREEN TABASCO CHICKEN

GREEN TABASCO CHICKEN
2 pounds chicken tenders
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 orange halved
1 teaspoon Penzey’s California crushed jalapenos
2 cloves garlic, minced
1/4 cup Green Jalapeño Tabasco Sauce
1 bunch green onions, sliced thin
1/4 cup melted butter
1-1/2 chicken broth

Preheat oven to 350 degrees.
Juice 1/2 of orange.
Section other half of orange.
In a small sauce pan whisk together the orange juice and green Tabasco sauce.
Add the butter, garlic and chicken broth.
Simmer 10-15 minutes until well blended and slightly reduced.
Spray a baking pan with pure.
Toss together the chicken and green onions. Arrange in baking dish. Add orange sections.
Pour sauce over top.
Bake 30 minutes. Serve with Parmesan Potatoes and tortillas.

CSN

GREEN TABASCO CHICKEN

Preheat oven to 350 degrees.
Juice 1/2 of orange.
Section other half of orange.
In a small sauce pan whisk together the orange juice and green Tabasco sauce.
Add the butter, garlic and chicken broth.
Simmer 10-15 minutes until well blended and slightly reduced.
Spray a baking pan with pure.
Toss together the chicken and green onions. Arrange in baking dish. Add orange sections.
Pour sauce over top.
Bake 30 minutes. Serve with Parmesan Potatoes and tortillas.

Category: MISC