Sweet and Creamy Fondue
Makes: 8 servings
Created by The MDM Team, Saturday, January 12, 2008
Dip it good. This sweet and creamy fondue is a dream. Serve with fruit or sliced up pound cake for a dessert that's not just out of the box, but out of this world.
Ingredients
1/2 cup packed brown sugar
1/3 cup light corn syrup
1/4 cup heavy whipping cream
2 tbsp. butter
1/2 tsp. vanilla extract
Fresh fruit
Methods/steps
In a small saucepan, combine the brown sugar, corn syrup, cream and butter. Bring to a boil over medium heat, stirring occasionally. Reduce heat to medium-low; cook for 5 minutes. Remove from heat; stir in vanilla. Transfer to a fondue pot and keep warm. Serve with fruit.
Additional Tips
Ready in 20 min
August 09, 2009
Sunday - The Sayings of Jesus
Mark 12:13-27
13) And they sent to him some of the Pharisees and some of the Hero'di-ans, to entrap him in his talk. 14) And they came and said to him, "Teacher, we know that you are true, and care for no man; for you do not regard the position of men, but truly teach the way of God. Is it lawful to pay taxes to Caesar, or not? 15) Should we pay them, or should we not?" But knowing their hypocrisy, he said to them, " Why put me to the test? Bring me a coin, and let me look at it." 16) And they brought one. And he said to them, " Whose likeness and inscription is this?" They said to him, "Caesar's." 17) Jesus said to them, " Render to Caesar the things that are Caesar's, and to God the things that are God's." And they were amazed at him. 18) And Sad'ducees came to him, who say that there is no resurrection; and they asked him a question, saying, 19) "Teacher, Moses wrote for us that if a man's brother dies and leaves a wife, but leaves no child, the man must take the wife, and raise up children for his brother. 20) There were seven brothers; the first took a wife, and when he died left no children; 21) and the second took her, and died, leaving no children; and the third likewise; 22) and the seven left no children. Last of all the woman also died. 23) In the resurrection whose wife will she be? For the seven had her as wife." 24) Jesus said to them, "Is not this why you are wrong, that you know neither the scriptures nor the power of God? 25) For when they rise from the dead, they neither marry nor are given in marriage, but are like angels in heaven. 26) And as for the dead being raised, have you not read in the book of Moses, in the passage about the bush, how God said to him, `I am the God of Abraham, and the God of Isaac, and the God of Jacob'? 27) He is not God of the dead, but of the living; you are quite wrong."
13) And they sent to him some of the Pharisees and some of the Hero'di-ans, to entrap him in his talk. 14) And they came and said to him, "Teacher, we know that you are true, and care for no man; for you do not regard the position of men, but truly teach the way of God. Is it lawful to pay taxes to Caesar, or not? 15) Should we pay them, or should we not?" But knowing their hypocrisy, he said to them, " Why put me to the test? Bring me a coin, and let me look at it." 16) And they brought one. And he said to them, " Whose likeness and inscription is this?" They said to him, "Caesar's." 17) Jesus said to them, " Render to Caesar the things that are Caesar's, and to God the things that are God's." And they were amazed at him. 18) And Sad'ducees came to him, who say that there is no resurrection; and they asked him a question, saying, 19) "Teacher, Moses wrote for us that if a man's brother dies and leaves a wife, but leaves no child, the man must take the wife, and raise up children for his brother. 20) There were seven brothers; the first took a wife, and when he died left no children; 21) and the second took her, and died, leaving no children; and the third likewise; 22) and the seven left no children. Last of all the woman also died. 23) In the resurrection whose wife will she be? For the seven had her as wife." 24) Jesus said to them, "Is not this why you are wrong, that you know neither the scriptures nor the power of God? 25) For when they rise from the dead, they neither marry nor are given in marriage, but are like angels in heaven. 26) And as for the dead being raised, have you not read in the book of Moses, in the passage about the bush, how God said to him, `I am the God of Abraham, and the God of Isaac, and the God of Jacob'? 27) He is not God of the dead, but of the living; you are quite wrong."
Sunday - A Dose of Daily Inspiration / The Consequences of Jealousy
Aug. 8-9, 2009
The Consequences of Jealousy
Romans 13:13
In learning about the nature of jealousy, perhaps you realize that you do, in fact, struggle a bit with this problem. Maybe you envy a friend, neighbor, or coworker in a way you've never consciously considered. If so, understand that this is a serious danger which must be excised from your life.
As we realize how envy corrupts various aspects of our life, we can learn to identify when we have a problem. Prayerfully review this list of some consequences of jealousy:
• Fear--You're afraid of not getting what you want or of losing what you have.
• Competitiveness--You aggressively strive to outperform others.
• Critical spirit--Undermining the success of others becomes a goal.
• Comparison--You measure your own success by the accomplishments of others.
• Divided mind--Someone else's success becomes a constant distraction.
• Anger--Hostility is a natural outgrowth of jealousy and bitterness.
• Insecurity--You never feel as if you have enough, because you place a higher value on what someone else has.
• Lack of peace--Jealousy and peace stand in opposition to each other; you simply can't have both.
• Illness--Emotional turmoil can take a toll on physical health.
Remember that jealousy is a land mine which maims or destroys whoever triggers it. However, recognizing its destructive consequences may help you start to identify this issue in your life. Then, with the Lord's help, you can begin the journey toward healing and restoration.
For more biblical teaching and resources from Dr. Charles Stanley, please visit www.intouch.organdclick here to listen to Dr. Stanley at OnePlace.com.
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Used with permission from In Touch Ministries, Inc. © 2009 All Rights Reserved.
August 08, 2009
Saturday - A Dose of Daily Inspiration
The True Grace of God
Yesterday we read Jude 4 which states,
For certain men have crept in unnoticed, who long ago were marked out for this condemnation, ungodly men, who turn the grace of our God into lewdness and deny the only Lord God and our Lord Jesus Christ.
Before we move away from this verse, I want to point out a phrase that I believe is very dangerous ground for the Church in America today. It is the phrase, "Ungodly men, who turn the grace of our God into lewdness."
Lewdness literally means unrestrained lust, wickedness, and immorality. These people believed that once you were saved, you could live however you wanted.
There are people in the Church today with this type of thinking. They believe that if you are saved by grace, and good works do not merit salvation, then you can do whatever you want.
You can sleep around, commit adultery, get drunk, the sky's the limit. It's grace, baby! Your works don't have anything to do with it. You can live however you want!
One of the things that I have heard throughout the years is, "Hey, it doesn't matter. It's grace. God will forgive me, so I'm going to go ahead and do this anyway."
You do not want to live that way. Believe me, something begins to break down inside of you, and you will pay the piper eventually.
If you are turning the grace of God into lewdness through immorality, or any other sin, I challenge you to stop today. Confess your sin to God, turn from whatever it is that you have been doing, and ask God to help you live for Him. If you do, you will experience the true grace of God, which teaches us that we should live soberly, righteously and godly in this present age (Titus 2:11-12).
Visit the Answers with Bayless Conley website for more ways to Connect with God andclick here to listen to Bayless Conley at OnePlace.com.
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Chicken in Shallot Sauce
Chicken in Shallot Sauce
Makes: 4 servings
Created by The MDM Team, Saturday, February 23, 2008
This chicken dish is sure to earn you a feather in your cap. Made with a shallot sauce, it's simply divine when served over rice of pasta. Don't skimp on the outstanding sauce.
Ingredients
1/4 cup all-purpose flour
4 chicken breast cutlets, trimmed of fat (about 1 lb.)
1 tsp. kosher salt
1/4 tsp. freshly ground pepper
5 tsp. canola oil, divided
1 cup thinly sliced shallots
2 cups halved seedless green or red grapes
1 cup white wine
1 cup reduced-sodium chicken broth
2 tbsp. chopped fresh parsley
Methods/steps
Place flour in a shallow dish. Sprinkle chicken with salt and pepper. Dredge the chicken in the flour (reserve excess flour). Heat 3 tsp. of oil in a large skillet over medium-high heat. Cook the chicken until golden on the first side, 2 to 4 minutes. Reduce heat to medium, turn the chicken and cook until the other side is golden, 2 to 4 minutes more. Transfer to a plate.
Add the remaining 2 tsp. oil to the pan and heat over medium heat. Add shallots and cook, stirring, until just starting to brown, 2 to 3 minutes. Add grapes and cook, stirring occasionally, until just starting to brown, 2 to 3 minutes. Sprinkle with 5 tsp. of the reserved flour; stir to coat. Add wine and broth; bring to a boil, stirring constantly. Reduce heat to a simmer and cook, stirring occasionally and scraping up any browned bits, until the sauce is reduced and thickened, about 8 minutes. Stir in parsley.
Return the chicken to the pan, turning to coat with sauce, and cook until heated through, about 2 minutes. Serve the chicken with the sauce on top.
Additional Tips
Ready in 35 minutes
Makes: 4 servings
Created by The MDM Team, Saturday, February 23, 2008
This chicken dish is sure to earn you a feather in your cap. Made with a shallot sauce, it's simply divine when served over rice of pasta. Don't skimp on the outstanding sauce.
Ingredients
1/4 cup all-purpose flour
4 chicken breast cutlets, trimmed of fat (about 1 lb.)
1 tsp. kosher salt
1/4 tsp. freshly ground pepper
5 tsp. canola oil, divided
1 cup thinly sliced shallots
2 cups halved seedless green or red grapes
1 cup white wine
1 cup reduced-sodium chicken broth
2 tbsp. chopped fresh parsley
Methods/steps
Place flour in a shallow dish. Sprinkle chicken with salt and pepper. Dredge the chicken in the flour (reserve excess flour). Heat 3 tsp. of oil in a large skillet over medium-high heat. Cook the chicken until golden on the first side, 2 to 4 minutes. Reduce heat to medium, turn the chicken and cook until the other side is golden, 2 to 4 minutes more. Transfer to a plate.
Add the remaining 2 tsp. oil to the pan and heat over medium heat. Add shallots and cook, stirring, until just starting to brown, 2 to 3 minutes. Add grapes and cook, stirring occasionally, until just starting to brown, 2 to 3 minutes. Sprinkle with 5 tsp. of the reserved flour; stir to coat. Add wine and broth; bring to a boil, stirring constantly. Reduce heat to a simmer and cook, stirring occasionally and scraping up any browned bits, until the sauce is reduced and thickened, about 8 minutes. Stir in parsley.
Return the chicken to the pan, turning to coat with sauce, and cook until heated through, about 2 minutes. Serve the chicken with the sauce on top.
Additional Tips
Ready in 35 minutes
August 07, 2009
Green Salad
Green Salad
1 Serving
Choose mixed salad greens whenever you can. Or mix romaine lettuce with spinach or any other dark green variety. Romaine by itself is fine, but the darker the greens, the more antioxidants they contain. If you find balsamic vinegar too strong for your taste, pick a milder vinegar like apple cider.
Ingredients:
2 cups salad greens
1 tsp quality extra-virgin olive oil
1 tbsp balsamic vinegar
1 tsp Italian or other seasoning mix
Instructions:
Whisk the dressing together and toss with the greens. Add any chopped vegetables you have on hand.
Nutritional Information:
Per serving:
58 calories
5 g total fat (1 g sat)
0 mg cholesterol
4 g carbohydrate
2 g protein
2 g fiber
9 mg sodium
-Recipe reprinted with permission of DrWeil.com
1 Serving
Choose mixed salad greens whenever you can. Or mix romaine lettuce with spinach or any other dark green variety. Romaine by itself is fine, but the darker the greens, the more antioxidants they contain. If you find balsamic vinegar too strong for your taste, pick a milder vinegar like apple cider.
Ingredients:
2 cups salad greens
1 tsp quality extra-virgin olive oil
1 tbsp balsamic vinegar
1 tsp Italian or other seasoning mix
Instructions:
Whisk the dressing together and toss with the greens. Add any chopped vegetables you have on hand.
Nutritional Information:
Per serving:
58 calories
5 g total fat (1 g sat)
0 mg cholesterol
4 g carbohydrate
2 g protein
2 g fiber
9 mg sodium
-Recipe reprinted with permission of DrWeil.com
Grilled Red Snapper
Grilled Red Snapper
Serves: 1
Created by The MDM Team, Monday, October 29, 2007
A rich combination of flavors from fennel, coriander, Pernod and exotic mushrooms will make this scrumptious snapper a night to remember. Serve with risotto.
Ingredients
1 red snapper fillet
Salt and pepper, to taste
1 tsp. crushed fennel seed
1 tsp. crushed coriander
1/4 cup shallots
1/4 cup butter
1 oz. Pernod liqueur
1 oz. chicken stock
6 bay scallops
1/2 cup shiitake mushrooms
6 grape tomatoes, halved
Methods/steps
1. Grill snapper until done.
2. Season with salt and pepper, crushed fennel seed and crushed coriander.
3. Sauté shallots in butter; add Pernod.
4. Add chicken stock and reduce by half.
5. Add scallops, mushrooms and tomatoes; simmer 1 minute.
6. Ladle sauce on plate and top with fish.
Serves: 1
Created by The MDM Team, Monday, October 29, 2007
A rich combination of flavors from fennel, coriander, Pernod and exotic mushrooms will make this scrumptious snapper a night to remember. Serve with risotto.
Ingredients
1 red snapper fillet
Salt and pepper, to taste
1 tsp. crushed fennel seed
1 tsp. crushed coriander
1/4 cup shallots
1/4 cup butter
1 oz. Pernod liqueur
1 oz. chicken stock
6 bay scallops
1/2 cup shiitake mushrooms
6 grape tomatoes, halved
Methods/steps
1. Grill snapper until done.
2. Season with salt and pepper, crushed fennel seed and crushed coriander.
3. Sauté shallots in butter; add Pernod.
4. Add chicken stock and reduce by half.
5. Add scallops, mushrooms and tomatoes; simmer 1 minute.
6. Ladle sauce on plate and top with fish.
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