December 29, 2009

Famous Baked Eggs

Famous Baked Eggs
Famous Baked Eggs
3 servings
Created by The MDM Team, Sunday, 17 February 2008
Hardboiled eggs mixed with crunchy potatoes and cream of mushroom soup make this a wonderful casserole. It's not your typical egg dish, which is why we love it so darn much.
6 large eggs, hard-boiled
1 7-oz. bag of potato chips
1 can cream of mushroom soup
1/2 cup milk
Grease casserole dish. Crush potato chips and put half of bag in casserole dish. Slice eggs and put on top of chips. Mix soup and milk. Pour over eggs. Top with remaining chips. Bake at 350 degrees for 20 minutes. Serve on warm toasted bread.
Additional Tips
Ready in 30 min

December 28, 2009

Maria's Mouthwatering Arroz con Pollo

Maria's Mouthwatering Arroz con Pollo
Maria's Mouthwatering Arroz con Pollo
Serves 4
Created by The MDM Team, Sunday, 09 December 2007
This well-known Spanish dish can be made in a variety of ways. It's full of flavor and very tasty.
1 tbsp. olive oil
4 chicken thighs
4 chicken drumsticks
2 tsp. salt
1/2 tsp. fresh-ground black pepper
1 small onion, chopped
2 cloves garlic, minced
1/2 green bell pepper, chopped
1 3/4 cups canned tomatoes, drained and chopped
2 cups canned low-sodium chicken broth or homemade stock
1 cup rice, preferably long-grain
2 tbsp. chopped fresh parsley
In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper. Cook the chicken, turning, until well browned, about 8 minutes in all. Remove. Pour off all but 2 tablespoons of the fat from the pan. Reduce the heat to moderately low. Add the onion, and garlic to the pan and cook, stirring occasionally, until the onion starts to soften, about 2 minutes. Add the bell peppers and cook, stirring occasionally, until they start to soften, about 3 minutes longer. Add the tomatoes, broth, and the remaining 1 3/4 teaspoons salt and 1/4 teaspoon of the pepper and bring to a simmer. Stir in the rice and add the chicken in an even layer. Simmer, partially covered, over moderately low heat until the chicken and rice are just done, 20 to 25 minutes. Sprinkle with parsley.

December 27, 2009

Sweetie Sweet Potato in Casserole

Sweetie Sweet Potato in Casserole
Sweetie Sweet Potato in Casserole

5 servings
Created by The MDM Team, Friday, 15 February 2008
The fancy dish is gifted with the extra sweet provided by orange juice, brown sugar and marshmallows. Kids will love this!
2 lb. sweet potatoes, peeled and cubed
2 Tbsp. orange juice
3/4 cup brown sugar
1/8 tsp. ground nutmeg
2 Tbsp. butter, cubed
1 cup miniature marshmallows

Preheat oven to 350 degrees. In a large saucepan cook sweet potatoes in salted water over medium-high heat for about 20 minutes, or until done. Drain, and add orange juice, brown sugar, nutmeg and butter. Whip until smooth. Spread into a medium size casserole dish and top with marshmallows. Bake in preheated oven for about 10 minutes, or until marshmallows are golden brown.
Additional Tips
Ready in 40 min

December 26, 2009


(Tag is a little larger & clearer than this one)

EXPIRES: Saturday January 9th Midnight Eastern time

USE THIS LINK! >>>2010<<<>
or copy & paste into a new mail:
DO NOT INCLUDE PICTURES in your email requests, thanks! Speed is my specialty!

Requests will be returned as attachments!


"I love that a whisper from God is stronger than anything the devil could throw my way." ~Callie Goodwin, SC~

My Jewelry Blog! ~ My heART Blog ~ My AVON Page

My Plurk Page
~ My Facebook Page


Fruit & Cream French Toast

Fruit & Cream French Toast
Fruit & Cream French Toast
4-6 servings
Created by The MDM Team, Tuesday, 19 February 2008
Simple, gorgeous and flavorful! You can use fresh blueberries, blackberries or raspberries instead of strawberries. Regardless of which fruit you choose, it's absolutely delicious.
  • Nonstick cooking spray
  • 3 eggs
  • 1 tbsp. milk
  • 2 tsp. cinnamon
  • 1 dash vanilla extract
  • 1 dash fresh nutmeg
  • 8 slices white bread or whole wheat bread
  • 1 pint fresh strawberries
  • Whipped cream

  1. Spray the inside of each cup of a 6-cup muffin tin with nonstick cooking spray and set aside.
  2. In a medium-size mixing bowl, whisk together the eggs, milk, cinnamon, vanilla and nutmeg. Cut a slit in the corner of each slice of bread from the middle of the slice to the edge.
  3. Dip each slice of bread in the egg mixture then lightly press it into a cup of the muffin tin, overlapping the pieces where you cut the slit to make it fit into the cup without tearing.
  4. Bake the French toast cups for 12-14 minutes, until they're light golden brown.
  5. Allow the cups to cool slightly in the muffin tin before removing them. To serve, arrange the cups on a platter and fill each one with fresh fruit and top with whipped cream.
Additional Tips
Ready in 15 min

December 25, 2009

The Story of the Christ Child and Christmas

The Story of the Christ Child and Christmas

When Rome was a great Empire ruled by Caesar Augustus and Israel was governed by King Herod, in the village of Nazareth lived Joseph and Mary. Joseph was a carpenter and Mary was a young virgin who would become his wife. Mary told Joseph of a dream in which she was visited by an angel who told her she had been chosen to bear the Son of God and his name was to be Jesus.

When they reached Bethlehem it was night. They looked for a place to rest but there were no empty rooms when they reached the inn. As they were being turned away Joseph mentioned his wife was with child and close to birth. The inn keeper took pity on them and told them of some caves in the nearby hills that shepherds would stay with their cows and sheep.

One day the emperor sent notice that all persons were to register for a new tax. They were instructed to return to the towns of their birth. Joseph and Mary left Nazareth for Bethlehem. Mary who was with child, and close to the birth, rode on a donkey while Joseph walked beside her. They traveled for many days and only rested at night.

So Joseph and Mary went up into the hills and found the caves. In one cave was a stable room. Joseph cleaned it and made beds of fresh hay. He found a feeding trough which he cleaned and filled with hay to use as a crib. The next night Mary gave birth to a son and they named him Jesus, as the angel had said.

When the child was born a great star appeared over Bethlehem that could be seen for miles around. In the fields nearby shepherds were tending their flocks. An angel appeared to them surrounded by bright light. The shepherds were frightened and tried to run.

"Fear Not," said the angel, "For I bring you tidings of great joy. For unto you is born this day in Bethlehem - a Saviour who is Christ the Lord."

"And this shall be a sign unto you. You shall find the babe wrapped in swaddling clothes and lying in a manger."

Suddenly the sky was filled with angels, praising God and saying, "Glory to God in the Highest, and on Earth peace, good will toward men."

After the angels departed the shepherds set out for Bethlehem. When they reached the cave they found the stable and inside was the child wrapped in swaddling clothes.

As the star shined over Bethlehem, in the east three kings would see it. They knew it was a sign and they set off to follow the star. There was Caspar - the young King of Tarsus, Melchior - a long bearded old man and leader of Arabia, and Balthazar - the king from Ethiopia. They traveled on camels for many days over the mountains, and through the deserts, and plains. Always following the bright star.

When they finally arrived in Bethlehem they found the child in the manger. The 3 kings bowed to their knees and offered gifts of gold, frankincense, and myrrh. They would stay the night in the cave and the next day returned to their lands to spread the news.

December 23, 2009

Best Pumpkin Frosting

Best Pumpkin Frosting
Best Pumpkin Frosting
Created by The MDM Team, Friday, 22 February 2008
Cakes... Brownies... Cookies... Muffins... This palate-pleasing pumpkin frosting can be used on the baked good of your choice. It's versatile and oh-so-tasty.

  • 1/4 cup butter
  • 1/2 tsp. salt
  • 2 tsp. vanilla extract
  • 3 cups confectioners’ sugar
  • 1/4 cup pumpkin
  • Milk
Mix and beat with enough milk to make it creamy and spreadable.

December 22, 2009

Refreshing Cucumber Salad

Refreshing Cucumber Salad
Refreshing Cucumber Salad
6 servings
Created by The MDM Team, Friday, 11 January 2008
The gelatin will create a crystal-like effect. Serve this dish cold and you'll have a salad that's as cool as a cucumber!
1 envelope unflavored gelatin
2 tbsp. cold water
2 tbsp. granulated sugar
3/4 tsp. salt
2/3 cup hot water
3 to 4 tbsp. lemon juice
6 medium cucumbers, peeled, seeded and diced
8 oz. cream cheese
1 cup mayonnaise
1/4 cup minced onion

Soften gelatin in cold water. Blend in sugar and salt. Add hot water. Cool. Add remaining ingredients. Pour into a 9-inch square dish. Refrigerate until firm.

December 18, 2009

Creamy Tomato Soup

Creamy Tomato Soup
Creamy Tomato Soup
8 to 12 servings
Created by The MDM Team, Thursday, 08 November 2007
Creamy and tasty! This soup goes well with a slice of sourdough baguette!
1 29 oz. can diced tomatoes
1 10.5 oz. can condensed chicken broth, undiluted
2 tbsp. margarine
2 tbsp. white sugar
1 tbsp. chopped onion
1/4 tsp. baking soda
2 cups heavy whipping cream
In a large stock pot add tomatoes, chicken broth, butter, sugar, onion and baking soda. Simmer for 1 hour. In a double boiler heat cream until hot. You can also use a small saucepan over low heat. Make sure the cream does not burn. Once heated, add to tomato soup and serve.

December 16, 2009

Slow Cooker Pork Chops II (I made this last night, on low for 7 hours, & added 1 c rice 30 mins before it was finished)

Slow Cooker Pork Chops II

recipe image
Rated: rating
Submitted By: ERINVDIX
Photo By: His wifey
Prep Time: 10 Minutes
Cook Time: 4 Hours
Ready In: 4 Hours 10 Minutes
Servings: 4
"A wonderful way to cook pork it's extremely tasty and tender. With a mixture of spices and garlic it's terrific. And it is extremely EASY."
1/4 cup olive oil
1 cup chicken broth
2 cloves garlic, minced
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon poultry seasoning
1 teaspoon dried oregano
1 teaspoon dried basil
4 thick cut boneless pork chops
salt and pepper to taste
1. In a large bowl, whisk together the olive oil, chicken broth, garlic, paprika, garlic powder, poultry seasoning and basil. Pour into the slow cooker. Cut small slits in each pork chop with the tip of a knife, and season lightly with salt and pepper. Place pork chops into the slow cooker, cover, and cook on High for 4 hours. Baste periodically with the sauce.
ALL RIGHTS RESERVED © 2009 Printed from 12/15/2009

Sunset Dip

Sunset Dip

  • 1 package (8 ounces) cream cheese, softened
  • 4 ounces shredded Cheddar cheese (about 1 cup)
  • 1 cup Pace Chunky salsa
  • Tortilla chips

Prep: 5 minutes
Cook: 2 minutes
Makes: 12 servings
(2 tablespoons each)

  1. Spread the cream cheese in a 9-inch microwaveable pie plate.
    Sprinkle with the cheddar cheese.
  2. Microwave on HIGH for 2 minutes or until the Cheddar cheese is melted.
    Top with the Chunky salsa. Serve with the tortilla chips.

December 12, 2009

Sweet Apple Tart

Sweet Apple Tart
Sweet Apple Tart
Created by The MDM Team, Friday, 22 February 2008
Get a head tart on this dessert that's certain to become the apple of your pie. If you have a soft spot for apple pie and apple cake, this tart will surely find a place in your heart.
One 9-inch piecrust
1 1/2 cup milk
2 tsp. peeled and grated ginger root
3 egg yolks
2/3 cup sugar
2/3 cup flour
1 tsp. vanilla
1/4 cup butter
Two 15-oz. cans apple halves, drained
One 8-oz. jar apricot preserves

Place milk and ginger in saucepan and heat over low heat until hot. Combine egg yolks, sugar, and a bowl and beat. Slowly add flour to egg mixture and mix well. Add egg mixture to the milk and ginger in the saucepan and cook over low heat until mixture starts to thicken. Add vanilla and butter and remove from heat and place mixture in the refrigerator until cooled. Meanwhile bake pie shell at 425 degrees for about 10 minutes until golden brown and allow cooling. Place cooled cream mixture in pie shell. Slice apple halves into sections and arrange on top of cream. Heat apricot preserves and brush over pears. Slice and serve.

December 08, 2009

Easy OREO Truffles

Easy OREO Truffles

Easy OREO Truffles
Prep Time:
30 min
Total Time:
1 hr 30 min
3-1/2 doz. or 42 servings, one truffle each

What You Need!

1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted

Make It!

MIX 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.

DIP balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs. (*Note from Phyllis - my friend uses the vanilla oreos with melted milk chocolate, and chocolate oreos with melted white chocolate, or white almond bark.)

REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.

Kraft Kitchens Tips

How to Easily Dip Truffles
To easily coat truffles with the melted chocolate, add truffles, in batches, to bowl of melted chocolate. Then use two forks to roll truffles in chocolate until evenly coated. Remove the truffles with forks and allow excess chocolate to drip back into bowl before placing truffles on prepared baking sheet.
Special Extra
Sprinkle truffles with colored sugar or sprinkles in addition to or in place of the cookie crumbs.
How to Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.

Mandy's Fiesta Fajitas

Mandy's Fiesta Fajitas
Mandy's Fiesta Fajitas
4 Fajitas
Created by The MDM Team, Monday, 03 December 2007
We've got the framework for a sizzling fajitas feast. These chicken fajitas are loaded with a fabulous flavor. Dive in tonight!
1 lb. chicken, skinned, boned & sliced in 1/2" strips
1/2 tsp. chili powder
1/4 tsp. onion powder
1/8 tsp. garlic powder
1 tbsp. lime juice
4 flour tortillas
2 tbsp. salsa
1 large red pepper sliced into 1/4 inch strips
2 medium yellow onions sliced into 1/4 inch strips
Place chicken in bowl and sprinkle with chili powder, onion powder, garlic powder and lime juice. Stir to coat evenly, cover and refrigerate 15 or so minutes. Warm tortillas by covering with foil and warming in oven about 10 minutes at 200 degrees or wrapping in paper towel and microwaving 30 to 50 seconds. Coat skillet with cooking spray or small amount of vegetable oil and cook chicken until well browned. Spread warmed tortillas with salsa, red peppers and onion strips and top with hot chicken pieces, roll up and wrap in foil to avoid messy eating.

December 07, 2009

Best Basmati Rice

Best Basmati Rice
Best Basmati Rice
6 servings
Created by The MDM Team, Tuesday, 19 February 2008
Basmati rice meshes ideally with the curry flavors of Indian cooking. If you can't find Basmati rice, then substitute your favorite type of rice in this palatable side dish.
2 cups Basmati rice
1 tbsp. butter
1 onion
1 clove garlic, chopped
3-4 cardamom seeds
Dash of cinnamon
Fresh ground pepper
Wash rice and let soak for 1 hour. Chop onion into one-inch chunks and add one clove of garlic, 3-4 cardamom seeds, dash of cinnamon and pepper to melted butter in pan. Cook until onion is translucent. Add rice, stir, and cover with boiling water to just below level of rice. Cover and cook for 20-30 minutes until all water is absorbed.
Additional Tips
Ready in 40 min

December 05, 2009

Low Cholesterol Tiramisu

Low Cholesterol Tiramisu
Low Cholesterol Tiramisu

24 servings
Created by The MDM Team, Monday, 14 January 2008
Just because you don't have marascapone cheese doesn't mean you can't enjoy the tempting thrills of Tiramisu. Enjoy this healthier version.
2 tsp. unflavored gelatin
2 tbsp. frozen orange juice concentrate, thawed
1/2 cup sugar
1/3 cup water
6 egg whites
1 pkg. light/non-fat cream cheese (1/2 lb.)
1 cup drained yogurt
1/2 tsp. grated orange rind
1/2 tsp. vanilla
2 pkg. ladyfingers (3 oz. each)
1 cup cold strong coffee
2 tbsp. cocoa powder

In a small saucepan, sprinkle gelatin over orange concentrate. Cook, stirring, over low heat, until dissolved. Cool. In a separate small saucepan, combine sugar and water. Cook over medium heat until syrup reaches 225 degrees or soft ball stage (when syrup is dropped in cold water, it forms a soft ball, which then dissolves). With an electric mixer, beat egg whites on medium until soft peaks form. Gradually pour syrup into egg whites, beating constantly. Continue beating until meringue is cool and very stiff. Beat in dissolved gelatin and beat for 30 seconds. In a large bowl, beat cream cheese, yogurt, orange rind, and vanilla until smooth. Fold meringue into cheese mixture, 1/3 at a time. Dip ladyfingers in coffee (do several at a time). Arrange half in the bottom of a deep glass bowl or casserole dish. Cover with half of the meringue mixture. Sprinkle with 1 tbsp. cocoa. Repeat layers. Cover and refrigerate at least 4 hours. Best served same day.
Additional Tips
Ready in 4 hours and 20 min

Lockabee Broccoli Casserole

This is from a family we personally know here in SC named Lockabee. The husband is well-known for his cooking and we were very lucky to get this recipe off his wife many years ago. We've enjoyed it ever since! :) ~Phyllis Sherer~
Lockabee Broccoli Casserole
1 head of broccoli, cooked 30 minutes and drained
1 can LeSueur very young small early Peas (or your fav brand)
1 can cream of mushroom soup (or cream of chicken)
1/2 onion, grated
2 cups shredded, sharp cheddar cheese
3/4 cup mayo, NOT Miracle Whip
2 eggs, beaten
Salt & pepper to taste
Cook & drain broc. Mix other items. In a casserole dish, layer 1/2 the broc., then 1/2 the mix. Repeat. Bake at 350 degrees for 45-60 minutes until cheese is melted and casserole begins to brown. Let cool 10 minutes out of oven. Enjoy!


EXPIRES Saturday Dec 12th Midnight Eastern time
or copy & paste into a new mail:
DO NOT INCLUDE PICTURES in your email requests, thanks! Speed is my specialty!

Your tags will be attached to your mail for clarity; I can already tell, there's that odd colored shadow in there.

December 03, 2009

Dessert Pizza (I love making these!)

Dessert Pizza
Dessert Pizza
Serves 10
Created by The MDM Team, Saturday, 10 November 2007
An excellent combination of cookie dough crust, cream cheese filling, and, if you like, fruit topping. Use an assortment of fresh fruit such as bananas, peaches, blueberries, kiwi, pineapple, and strawberries. Let your fruit drain in a colander for quite a while before adding it to the pizza. Otherwise you will end up with soggy crust.
1/2 cup butter, softened
3/4 cup white sugar
1 egg
1 1/4 cups all-purpose flour
1 tsp. cream of tartar
1/2 tsp. baking soda
1/4 tsp. salt
1 (8 oz.) pkg. cream cheese
1/2 cup white sugar
2 tsp. vanilla extract
Preheat oven to 350 degrees.
In a large bowl, cream together the butter and 3/4 cup sugar until smooth. Mix in egg and combine the flour, cream of tartar, baking soda and salt; stir into the creamed mixture until just blended. Press dough into an un-greased pizza pan.
Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Cool.
In a large bowl, beat cream cheese with 1/2 cup sugar and vanilla until light. Spread on cooled crust.
Arrange desired fruit on top of filling, and chill.

December 02, 2009

Egg and Ham Biscuits

Egg and Ham Biscuits
Egg and Ham Biscuits
Serves: 6
Created by The MDM Team, Wednesday, October 24, 2007
Turn your biscuits into a special breakfast sandwich; add green chilies, bacon, jalapenos, onions, eggs, and Jack cheese and why not, add some spice!
1 (10 oz) container refrigerated extra large biscuit dough
1/2 lb. sliced bacon
3 tbsp. olive oil
1/2 medium onion, chopped
1 jalapeno pepper, seeded and chopped
4 roasted green chili peppers, seeded and chopped
1 tsp. salt
1 tsp. pepper
6 eggs
1/2-cup milk
1 cup shredded Monterey Jack cheese
Prepare biscuits according to the directions on the package. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.
Heat olive oil in a large skillet over medium heat. Add onion, jalapeno, green chili, salt, and pepper. Fry, stirring, until onions are soft. Whisk together the eggs and milk; pour into the skillet. Stir frequently until eggs are scrambled and cooked through.
Split biscuits in half. Place some of the scrambled egg mixture on the bottom half, criss-cross two slices of bacon over the eggs, then top with shredded Monterey Jack cheese. Place the other half of the biscuits on the top, and serve.
Additional Tips

November 29, 2009

Slow-Cooked Greek Pork

Slow-Cooked Greek Pork
Slow-Cooked Greek Pork
Makes: 10 – 12 servings
Created by The MDM Team, Monday, January 21, 2008
This great-tasting Greek offering is chock full of those popular staples like tomatoes, feta cheese and Kalamata olives. Go Greek tonight.
4 lb. boneless pork loin roast
3 tbsp. olive oil
1 cup chicken broth
4 cloves garlic, minced
2 tsp. dried oregano
1 tsp. salt
1/2 tsp. ground black pepper
1/2 cup chopped fresh tomatoes
1/2 cup chopped Kalamata olives
1/2 cup feta cheese, crumbled

Trim the excess fat from pork. Heat oil in a 10 or 11-inch skillet over medium-high heat. Cook pork 8 to 10 minutes, turning every two minutes until brown on all sides; place pork in a 12 to 6 quart slow cooker and put broth, garlic, oregano, salt pepper on top. Cover cooker and set to “low” heat setting for 7 to 9 hours or until pork is tender. Remove pork from cooker and place on a serving platter. Spoon tomatoes, olives and feta on top of pork and serve immediately.
Additional Tips
Ready in 10 hours

November 28, 2009

Bacon & Cheese Biscuits Casserole

Bacon & Cheese Biscuits Casserole
Bacon & Cheese Biscuits Casserole
Makes: 6 servings
Created by The MDM Team, Monday, January 21, 2008
Bacon, diced onions and bell peppers with shredded cheese are all melted in a golden biscuit crust. Enjoy this mouthwatering meal morning, noon or night.
3 cans (tube pkg.) biscuits
1/2 lb. bacon
1/2 cup diced onions
1/2 cup diced bell peppers
1/2 lb. shredded cheese
1/4 cup butter melted

Cut bacon into 1/4-inch pieces and fry. Add onions and bell peppers. Fry until peppers are soft. Cut raw biscuits into quarters; place biscuits into a mixing bowl. Add bacon, peppers, onions, cheese, and butter. Mix well. Butter a loaf pan; place biscuit mix into buttered pan, and pat down. Bake at 350 degrees for 20 minutes or until golden brown on top. Loosen edges and turn out onto plate.
Additional Tips
Ready in 1 hour

November 27, 2009

Classic Turkey Soup

Classic Turkey Soup
Classic Turkey Soup
Makes: 16 servings
Created by The MDM Team, Saturday, February 23, 2008
You and your guests are sure to gobble up this turkey soup. It's the perfect way to put your leftovers to good use. Plus, it's lite as a feather!
  • 6 lb. turkey breast with bones (with at least 2 cups of meat)
  • 2 medium onions
  • 3 stalks celery
  • 3 carrots, peeled
  • 1 tsp. dried thyme
  • 1/2 tsp. dried rosemary
  • 1/2 tsp. dried sage
  • 1 tsp. dried basil
  • 1/2 tsp. dried marjoram
  • 1/2 tsp. dried tarragon
  • 1/2 tsp. salt
  • Black pepper, to taste
  • 1/2 lb. Italian pastina or pasta

  1. Place turkey breast in large 6-quart pot; cover with water until at least three quarters full.
  2. Peel onions, cut into large pieces, and add to pot; wash celery stalks and carrots, slice, and add to pot.
  3. Simmer covered for about 2 1/2 hours.
  4. Remove carcass from pot and divide soup into smaller, shallower containers for quick cooling in refrigerator.
  5. After cooling, skim off fat.
  6. While soup cools, remove remaining meat from turkey carcass and cut into pieces.
  7. Add turkey meat to skimmed soup, along with herbs and spices.
  8. Bring to boil and add pastina; continue cooking on low boil for about 20 minutes, until pastina is done. Serve at once or refrigerate for later reheating.

November 26, 2009

Heart Healthy Mushroom & Herbs Stuffing

Happy Thanksgiving, my friends :)

Heart Healthy Mushroom & Herbs Stuffing
Heart Healthy Mushroom & Herbs Stuffing
Makes: 4 servings
Created by The MDM Team, Monday, January 14, 2008
All stuffing is not created equal, especially this gourmet mushroom and herb stuffing. This is a tasty, tempting treat of a side dish.
Vegetable oil spray
1 tbsp. butter, unsalted
1/4 cup chopped onions
1 cup chopped fresh mushrooms
2 cups bread crumbs
1/2 tsp. thyme
1/2 tsp. basil
1/4 tsp. freshly ground black pepper
1/4 cup low-sodium chicken broth

Preheat oven to 350 degrees. Lightly spray a 1 1/2-quart casserole with vegetable oil spray. Melt butter in a non-stick skillet over medium heat. Add onions and mushrooms and sauté about 5 minutes, or until soft. In a medium bowl, combine onion-mushroom mixture, breadcrumbs, thyme, basil and black pepper. Add chicken broth and mix well. Place in prepared casserole and bake uncovered 30 minutes.
Additional Tips
Ready in 45 min

November 25, 2009

Low-Fat Pumpkin Pie

Low-Fat Pumpkin Pie
Low-Fat Pumpkin Pie
Serves: 8
Created by The MDM Team, Sunday, October 28, 2007
Peter won't be the only pumpkin eater when you serve up this decadent dessert. Even more tantalizing is the fact it's low-fat.
1 (15 oz.) can solid pack pumpkin
1 (14 oz.) can fat free sweetened condensed milk
1/2 cup egg substitute
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1 (9 inch) unbaked pastry shell
In a large mixing bowl, combine the first seven ingredients; beat just until smooth. Pour into pastry shell. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees; bake 25-30 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator.

November 23, 2009

Whole Grain Dinner Rolls

Whole Grain Dinner Rolls
Whole Grain Dinner Rolls
Created by The MDM Team, Tuesday, December 11, 2007
Rolls baby rolls. These whole grain dinner rolls are the perfect way to polish off a healthy meal. Skip the store-bought brands and opt for these homemade offerings.
1 cup water
1/4 cup honey
1/4 cup butter or margarine
3/4 cup whole wheat flour
1/2 cup oats, uncooked
2 packages dry yeast
1 tsp. salt
1 egg
2 1/4-2 1/2 cups all-purpose flour
Combine water, honey, and butter in a small saucepan; heat until butter melts. Cool until really warm, but not hot. Combine wheat flour, oats, yeast, and salt in a large mixing bowl; stir well. Gradually add hot liquid mixture, beating at low speed of an electric mixer 1 minute. Add egg, and beat an additional 2 minutes at medium speed. Gradually add flour to make soft dough. Turn dough out onto a heavily floured surface, and knead until smooth and elastic (about 8 minutes). Shape dough into 24 balls; place in a lightly greased 13x9x2 inch pan. Cover and let rise in a warm place free from drafts, 1 hour or until doubled in bulk. Bake at 375 degrees for 20 minutes or until lightly browned.

November 21, 2009

Turkey Gravy

Turkey Gravy

Serves: 16
Created by The MDM Team, Sunday, December 9, 2007
There are many recipes for gravy out there but nothing goes better with a roasted turkey than this savory sauce. It's a guaranteed winner at all holiday celebrations.

1/2 cup all-purpose flour
Rosemary Roast Turkey drippings
5 cups turkey stock
1/2 cup dry white wine
Salt and pepper

In a 10- to 12-inch frying pan over high heat, stir flour until it's a medium-brown color, 6 to 7 minutes. If making ahead, pour into a jar and cover. Add toasted flour to drippings in a medium saucepan, bring the turkey stock and wine to a boil. Set pan over high heat and stir, scraping drippings free, until gravy boils vigorously, then simmer and stir 4 to 5 more minutes. Add salt and pepper to taste.

November 20, 2009

Some days you just need prayers

You don't know what to ask for or how to ask it, and some people don't know exactly who to pray to, but you just need prayers.

You want someone to pray for you, yet you don't want them to know the situation, but you still need prayers.

Ever have those feelings?

Feel free to ask below. If you want to tell us why and what, go ahead, but you are not required to.

November 19, 2009

Steak and Cheese Egg Rolls

Steak and Cheese Egg Rolls

Makes: 8 egg rolls

Created by The MDM Team, Tuesday, October 30, 2007
It's a wrap! These steak and cheese egg rolls are all it takes to make a great meal. Let the good times roll with these homemade goodies.

3-4 slices Steak-ums
1/4 cup sliced onions
1 tsp. salt
1 egg
1 tbsp. milk
1 cup cheddar cheese
Egg roll wraps
Vegetable oil (for deep frying)

In a frying pan, cook the steak-umm and onion in two tbsp. of vegetable oil and
season with salt and pepper.
Once cooked, chop up the steak and onion. Set aside in bowl.
Whisk together the milk and egg to form an egg-wash.
Brush the edges of the wrapper with the egg-wash.
Place two spoonfuls of the steak and onion in the center of the wrapper.
Generously sprinkle with cheese.
Fold according to directions. Set aside. Fill and fold the other wrappers and deep fry for 2 1/2 minutes.

November 18, 2009

Crawfish Cakes

Crawfish Cakes

Makes: 4 servings - 8 cakes

Created by The MDM Team, Friday, December 21, 2007
When you're in the mood for something fishy, why not take a crack at these crawfish cakes? Served with a mayo-pesto sauce, they're simply swimming in goodness.


1/2 cup mayonnaise
2 tbsp. pesto sauce

1 lb. frozen crawfish, thawed and chopped
1/2 cup Italian seasoned breadcrumbs
1/3 cup mayonnaise
2 tbsp. pesto sauce
1 egg, beaten
2 tbsp. olive oil

In a small bowl, combine sauce ingredients. Cover and refrigerate until serving time. In a large bowl, combine all cakes ingredients except oil. Using 1/3 cup of mixture each, shape into patties. Heat oil in a large nonstick skillet over medium heat. Add the tiny cakes to skillet, cooking 4-5 minutes on each side or until golden brown. Drain on paper towels. Serve cakes topped with sauce or cocktail sauce.
Additional Tips
Ready in 20 min

November 17, 2009

Cheese Tortellini with Vegetables

Cheese Tortellini with Vegetables

Makes: 3 Servings

Created by The MDM Team, Sunday, December 16, 2007
There's cheese tortellini and then there's this enhanced version of the Italian classic. Prepared with a host of palatable ingredients, this dish will go down as a keeper.

9 oz. cheese tortellini, frozen
1 tsp. extra virgin olive oil
1 large red onion, sliced
1 large red pepper, sliced
2 tbsp. sun-dried tomatoes, chopped
2 cup broccoli, chopped
1/4 cup dry white wine
1/4 cup lemon juice, fresh
1 tbsp. tarragon
3 tbsp. Parmesan cheese, grated

Spray a nonstick skillet with non-fat cooking spray. On medium heat, sauté onion and pepper for about 10 minutes. Stir in chopped broccoli. Pour in the lemon juice and wine. Add the tarragon. Cover and cook over low heat for about 15 minutes. Prepare tortellini according to package directions while veggies are cooking. Stir the olive oil and sun-dried tomatoes with the veggie mixture. Serve over prepared tortellini.

November 16, 2009

Greek Farfalle Pasta

Greek Farfalle Pasta

Makes: 1 serving

Created by The MDM Team, Wednesday, January 23, 2008
Spring into action with this popular pasta dish. The kalamata olives and sun-dried tomatoes lend so much flavor that it's a hit for eaters young, old and anywhere in between.

4 oz. Farfalle pasta
4 Kalamata olives, pitted and sliced in half
1-2 tbsp. sun-dried tomatoes, drained and chopped
Olive oil, chili flavored preferred (just a drizzle)
1 tbsp. pesto sauce
Dried chili pepper flakes
Parmesan cheese, grated

Cook farfalle in boiling salted water until al dente, approximately 12 minutes; meanwhile, cut olives and tomatoes. Drain pasta and place back into cooking pot. Stir in olives, tomatoes, pesto, oil, and pepper flakes. Add cheese.
Additional Tips
Ready in 15 min

November 15, 2009

Champagne Turkey (sounds easy & good!)

Champagne Turkey

Makes: 12 servings

Created by The MDM Team, Tuesday, January 22, 2008
Raise a toast to this titillating turkey dish. The bubbly gives it an added taste of gourmet goodness. Stay abreast of this dish.

1 bottle champagne
12 lb. turkey
1 tsp. seasoned salt
1 tsp. garlic salt
1/2 tsp. crushed red pepper
2 cups water

Clean and dry the turkey. Put turkey breast down on roasting pan. Pour the entire bottle of champagne over the turkey. Sprinkle turkey with salt, garlic salt and pepper. Add water. Roast at 375 degrees for 1 1/2 hours. Remove pan from oven and turn turkey on its back. Finish roasting for 1 1/2 hours or more.
Additional Tips
Ready in 3 hours

November 14, 2009

Raw Veggie Salad

Raw Veggie Salad

Makes: 10

Created by The MDM Team, Friday, October 26, 2007
Veg out tonight with this scrumptious raw veggie salad, chock full of great-tasting ingredients. Enjoy this medley of palate-pleasing produce for a stellar side dish.

4 cups broccoli florets
1 cup chopped celery
1 (10 oz.) package frozen green peas, thawed
1 cup sweetened dried cranberries
1/2 cup chopped green onions
1 cup seedless green grapes
1 cup seedless red grapes
1/2 cup slivered almonds
1/4 cup white sugar
1 tsp. salt
1/4 cup white wine vinegar
2 tbsp. grated onion
1/4 cup grated Parmesan cheese
1 1/2 cups mayonnaise

In a large bowl, toss together broccoli, celery, peas, cranberries, green onions, green grapes, red grapes, and almonds. In a separate bowl, whisk together the sugar, salt, vinegar, grated onion, Parmesan cheese, and mayonnaise. Pour dressing over the salad. Gently toss to coat.
Additional Tips

No cooking needed

November 13, 2009

Creamy Sweet Potato Salad

Creamy Sweet Potato Salad

Makes: 8 servings

Created by The MDM Team, Friday, January 11, 2008
You say potato -- we say it's time to give this sweet treat a try. A twist from the traditional tater salads, this one uses sweet potatoes.

2 lb. sweet potatoes, peeled and cubed
1 cup mayonnaise
1/2 cup packed brown sugar
1 cup chopped walnuts
1/2 cup raisins

Place potatoes into a large saucepan, and fill with enough water to cover. Bring to a boil, and cook for about 8 minutes, or until tender. Drain, and cool slightly. In a large bowl, stir together the mayonnaise and brown sugar. Stir in the sweet potatoes, walnuts and raisins until evenly coated. Chill for at least 1 hour before serving.
Additional Tips
Ready in 1 hour 30 min

November 11, 2009

Potato-Crusted Veal & Beef Loaf

Potato-Crusted Veal & Beef Loaf

Makes: 4-6 servings

Created by The MDM Team, Monday, January 21, 2008
It's not just veal. And it's not just beef. It's a marvelous combination of these mouthwatering meats that's crusted in potatoes.

1 large yellow onion
1 large green bell pepper
1 large red bell pepper
3 garlic cloves
1 lb. lean ground beef
1 lb. ground veal
1 large egg, beaten
1/2 cup bottled chili sauce
1 cup seasoned dry breadcrumbs, divided
1 1/2 cups fat free cheese, shredded
1/2 tsp. black pepper
1 lb. russet baking potatoes, peeled, cooked, kept hot
1/4 cup chives, minced
2 tbsp. butter, unsalted and melted

Preheat the broiler. Place the onion, bell peppers and garlic cloves on a baking sheet. Broil 3 inches from heat for 7 minutes or until blackened, turning frequently. Transfer to a paper bag, close tightly and let stand 15 minutes or until soft. Scrape off outside skins. Chop the onion and garlic; seed and chop the peppers. You will have about 2 cups of vegetables. Preheat oven to 350 degrees and spray a 13x9x3 inch-baking dish with nonstick cooking spray. In a large bowl, mix the beef, veal, vegetables, egg, chili sauce, breadcrumbs, 1/2 cup of the cheese and the black pepper. Mix with your hand until well combined. Transfer to the baking dish and pat into a 12x7 inch loaf, mounding it slightly in the center. In a small bowl, with an electric mixer set on medium-high, whip the hot potatoes with the remaining 1 cup of cheese, the chives and the butter until fluffy and pipe or spoon on top and sides of the loaf. Bake for 1 hour or until a meat thermometer inserted into the center of the meat loaf registers 145. Let stand for 10 minutes before serving.
Additional Tips
Ready in 1½ hour

November 05, 2009

Cauliflower Rice

Cauliflower Rice

Makes: 8 servings

Created by The MDM Team, Monday, December 10, 2007
Most people don't realize that there are plenty of ways to prepare cauliflower besides the old stand-bys. This gourmet rice dish is just one of them.

2 cups Basmati rice
3 1/4 cups water
1 1/2 tsp. butter
3/4 tsp. salt
2 tsp. cumin
2 tbsp. canola oil
1 large onion, chopped
10 whole cloves
1 1/4 tsp. ground turmeric
1 jalapeno pepper, chopped (optional)
1 1/2 tsp. salt
1 cauliflower, in 1-inch florets (about 1 lb.)
1/2 cup chopped cilantro, with stems

To prepare the rice: Wash rice twice in cold water. Soak rice in 3 cups of water for 15 to 20 minutes. Drain rice. In a medium pot with a lid, combine rice, 3 1/4 cups of water, butter and salt on high heat. As soon as the rice starts to boil vigorously, reduce the heat to low, cover and simmer for 18 to 20 minutes. Turn off the heat, but do not remove the lid. Allow rice to sit for about 5 minutes, then remove the lid and set aside. To prepare the cauliflower: In a separate frying pan or a wok, heat cumin seeds in oil on medium-high heat. Once seeds have sizzled for 30 to 45 seconds, reduce the heat to medium and add onions and cloves. Sauté the onion for 8 to 10 minutes or until brown. Add turmeric, jalapeño and salt, and sauté for another 2 minutes. Add cauliflower, stir well and stir-fry for 5 minutes. Reduce the heat to medium-low, cover and cook for another 5 to 8 minutes, until cauliflower is cooked but still firm and not too soft. Add cauliflower to rice and combine well. Add cilantro and stir with a large fork until the rice is completely yellow from the turmeric.

Marinated Beef Skewers

Marinated Beef Skewers

Serves: 6

Created by The MDM Team, Tuesday, October 23, 2007
Make no mi-steak about it -- these tender beef skewers are simply deelish. Prepared with an Asian flare, it will be a thrill to grill this meaty meal.

1 beef top round steak (about 1 lb.)
2 tbsp. reduced-sodium soy sauce
1 tbsp. dry sherry
1 tsp. dark sesame oil
2 cloves garlic, minced
18 cherry tomatoes

Preheat broiler. Cut beef crosswise into 18 (1/8-inch-thick) slices. Place in large resealable food storage bag. Combine soy sauce, sherry, oil and garlic in cup; pour over beef. Seal bag; turn to coat. Marinate in refrigerator at least 30 minutes or up to 2 hours. Soak 18 (6-inch) wooden skewers in water 20 minutes. Preheat broiler. Drain beef; discard marinade. Weave beef accordion-style onto skewers. Place on rack of broiler pan. Broil 4 to 5 inches from heat 2 minutes. Turn skewers over; broil 2 minutes more or until beef is barely pink. Garnish each skewer with 1 cherry tomato. Place skewers on lettuce-lined platter. Serve warm.

Apple Tart

Apple Tart

Makes: 12 servings 1 tart

Created by The MDM Team, Sunday, December 30, 2007
This dessert will be the apple of your eye. A perfectly prepared tart treat is on the menu with this recipe. It's good to the core.

1 1/2 cups all-purpose flour
1/2 cup sugar
1/2 cup butter, softened
1 egg
1/4 tsp. almond extract
1/2 cup raisins
1/3 cup sliced almonds
2 large apples, peeled, cored, cut into 1/4-inch slices
2 tsp. cornstarch
1/4 cup milk
1 tbsp. lemon juice
1/4 tsp. vanilla
1/4 tsp. almond extract
1 (8 oz.) carton vanilla yogurt
1 egg, beaten
1/4 cup apricot preserves, melted

Heat oven to 375 degrees. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar and butter; beat on low speed until well blended. Beat in 1 egg and 1/4 tsp almond extract to form crumbs. Press crumb mixture in bottom and 1 1/2 inches up sides of ungreased 9-inch spring form pan. Sprinkle with raisins and almonds. Arrange apple slices over raisins and almonds in desired pattern. In medium bowl, dissolve cornstarch in milk. Add lemon juice, vanilla, 1/4 tsp almond extract, yogurt and 1 beaten egg; blend well. Pour over apples. Bake at 375 degrees for 55 to 65 minutes or until apples are tender. Cool 30 minutes, remove sides of pan. Brush preserves over apples. Refrigerate any remaining tart.
Additional Tips
Ready in 1½ hour

John 10:1-18

John 10:1-18
1) " Truly, truly, I say to you, he who does not enter the sheepfold by the door but climbs in by another way, that man is a thief and a robber; 2) but he who enters by the door is the shepherd of the sheep. 3) To him the gatekeeper opens; the sheep hear his voice, and he calls his own sheep by name and leads them out. 4) When he has brought out all his own, he goes before them, and the sheep follow him, for they know his voice. 5) A stranger they will not follow, but they will flee fro m him, for they do not know the voice of strangers." 6) This figure Jesus used with them, but they did not understand what he was saying to them. 7) So Jesus again said to them, " Truly, truly, I say to you, I am the door of the sheep. 8) All who came before me are thieves and robbers; but the sheep did not heed them. 9) I am the door; if any one enters by me, he will be saved, and will go in and out and find pasture. 10) The thief comes only to steal and kill and destroy; I came that they may have life, and have it abundantly. 11) I am the good shepherd. The good shepherd lays down his life for the sheep. 12) He who is a hireling and not a shepherd, whose own the sheep are not, sees the wolf coming and leaves the sheep and flees; and the wolf snatches them and scatters them. 13) He flees because he is a hireling and cares nothing for the sheep. 14) I am the good shepherd; I know my own and my own know me, 15) as the Father knows me and I know the Father; and I lay down my life for the sheep. 16) And I have other sheep, that are not of this fold; I must bring them also, and they will heed my voice. So there shall be one flock, one shepherd. 17) For this reason the Father loves me, because I lay down my life, that I may take it again. 18) No one takes it from me, but I lay it down of my own accord. I have power to lay it down, and I have power to take it again; this charge I have received from my Father."

Are You Ready for the Holidays?

Are You Ready for the Holidays?
Mary Southerland

Today's Truth Luke 2:16-20 (NIV) "So they hurried off and found Mary and Joseph, and the baby, who was lying in the manger. When they had seen him, they spread the word concerning what had been told them about this child, and all who heard it were amazed at what the shepherds said to them. But Mary treasured up all these things and pondered them in her heart. The shepherds returned, glorifying and praising God for all the things they had heard and seen which were just as they had been told."

Friend To Friend

Are you ready for the holidays? For some people, that question spurs exciting thoughts of beautifully decorated tables filled with scrumptious meals, festive shopping trips, extended family time, brightly wrapped gifts under a tree ... the "Walton" kind of holiday. For others, the holiday season is a very difficult and dark time that is to be endured rather than enjoyed. According to the American Institute of Stress, more than 110 million Americans take medication for stress-related causes each week. During the holiday season, another one million people battle what experts refer to as the "holiday blues." I am very familiar with depression and the pain it holds and must constantly battle to stay out of that pit.
Depression is an emotional, mental, physical and spiritual disorder. Something is out of balance. We have buried some pain instead of confronting it. We have misplaced our trust and sought help from impotent sources. In order to deal with depression, we must first come to a place of total and complete surrender to God and His plan of healing - even if we cannot see or do not understand that plan. The bottom line of God's heart toward His children is always restoration and healing.

While I am not a big fan of television, I do enjoy watching a few select home improvement shows. On a recent program, an interior decorator and home owner were discussing a list of changes that needed to be made in order to update the home. "First, we have to do something about those windows," the decorator announced. I was surprised that she had listed this task first - until I saw the house. The existing glass was not only an ugly shade of gold but was thick and chunky as well. The windows let in no light and made it virtually impossible to see in or out. The result was a dark, isolated home. The distressed homeowner protested, "But I like my privacy. And if I thought anyone could see in, I would feel totally exposed." When it comes to dealing with depression, many people feel the same way.

We construct walls over which no one can climb because the cost of friendship is too high or too risky. We fill the windows of our soul with emotional excuses in order to avoid dealing with pain. The result is darkness, loneliness and missed opportunities for restoration. We don't want to understand depression or find the treasures of that darkness; we simply want to be rid of it. Many people try to understand and deal with depression on a surface level - refusing to face painful experiences, difficult relationships and, in general, the broken places where darkness lives. We look for the nearest exit, hoping to bypass transparency because the price is just too much to pay. Emotional integrity is an essential step to recognizing, understanding and dealing with depression. We must be real before we can be right, and until we are willing to risk being transparent, we can neither understand nor effectively deal with depression during the holidays or any other time of the year.

The holidays seem to tug at the masks we carefully hold in place and push the emotional buttons we desperately try to hide. The arrival of family members can resurrect painful issues that have never really been resolved. Financial pressure opens up like a sink hole waiting to steal our joy and destroy our peace. Schedules demand every ounce of energy and false expectations leave us empty and hollow. Before we realize it, the dark, slimy pit swallows us. It is not supposed to be that way, girlfriend! Now is the time to do something about it!

Thanksgiving can be a time of praise if we choose to focus on the victories and joys we have experienced during the year and then find ways to share that victory and joy with others. Christmas can be a true celebration of fresh starts and new beginnings, if we choose to focus on a tiny baby born in a manger, come to save us and give us true life. And a new year? What a great opportunity to start over! The darkness can be destroyed if we choose to face and deal with whatever it holds. Right now, get ready for the holidays by choosing an attitude of joy, by focusing your mind on the things of heaven - not earth, and by fixing your heart on Jesus Christ.
Let's Pray

Father, I want this holiday season to one that is filled with light instead of darkness. Please help me discard my emotional masks and be real before You as well as with my family and friends. Give me the courage to be obedient to You in every holiday setting. Give me eyes to see those You bring into my life that need my encouragement because they are on the same journey. Make me a peacemaker, Lord. Father, prepare and enable me to make this holiday season an offering of praise to You.
In Jesus' name, Amen.

Now It's Your Turn

Take a few moments to re-visit the holiday season of 2008.
What was the best part of those holidays for you? Why?
List three changes you would like to make this year.
What is the first step you need to take to make those changes happen?
Read Luke 2:1-16. Answer the following questions after reading the Christmas story.
What was the attitude of Mary and Joseph as they traveled to Bethlehem?
How did the shepherds react to the news of Jesus' birth? What did they do?
How would you describe the emotions and thoughts of Mary? How can your choice to "ponder" on the miracles of Jesus' birth change your perspective through all of the approaching holidays?
Write a letter of commitment to Jesus, asking Him to empower the choices you have made concerning this holiday season. Make a step-by-step plan or a list of "dos" and "don'ts" that will help you experience the best holiday season of your life. Include your family in making this plan and make the commitment to hold each other accountable.

More From Your Girlfriends

Can you believe the holidays are already here? I have been on a diligent search this year - to discover the secrets of having the best and most Christ-centered holidays of my life. I am excited about my MP3, How to Have a Joy-Filled Christmas, and believe it will help you learn how to prevent and control holiday stress and how to give God the gifts He wants to receive from us. Want to know how to give ten wonderful gifts without spending a dime? Check out my MP3, Giving the Perfect Gift.
Mary also has two NEW E-Book Bible Studies available! I Need a Friend and Time: Friend or Foe? These studies are perfect for personal or small group study. Each study is presented in an attractive PDF format, is easy to download and copy on your home computer and includes a helpful study guide as well.
Need gift ideas? This year, why not give gifts that are life-changing? Enroll a friend or family member in Mary's weekly online bible study, Light for the Journey. Browse through Mary's online store for that perfect gift of encouragement - a book, CD, MP3 download, E-Bible Study and special gift items. And be sure to check out the NEW MP3s now available!
Seeking God? Click here to find out more about how to have a personal relationship with Jesus Christ.

Girlfriends in GodP.O. Box 725Matthews, NC 28106

Click here to learn more about hosting a Girlfriends in God conference in your area or having one of the GiGs speak at your next women's event.