***~~~ A Glimpse In My Life ~~~***

~ A Glimpse In My Life ~

Saturday, July 4, 2009 - Freedom Is Never Free

Posted by Amanda

“Freedom isn’t free at all, it comes with the highest of costs. The cost of blood.”

Freedom is something that many of us don't realize that we have. It is something that we have just been born into; it is a way of life. As I have gotten older I have come to realize that freedom really isn't free. It is usually paid for with blood.

The most important blood that was shed for freedom was Yeshua's blood. That blood gives us freedom from sin. Many martyrs gave their blood for the freedom to share the Word of God. Many soldiers have given and are still giving their blood for the freedom to live in America the way we do.

I am thankful for all those who have given their lives for the cause of freedom. I pray we never lose freedom. I pray we never lose gratitude of freedom and what it has cost all of us. I pray we stop using our freedoms wrongly. Being free is so important and we need to remember all the lives that were given, so that we can have all the freedoms we do.

Galatians 5:1
What the Messiah has freed us for is freedom! Therefore, stand firm, and don't let yourselves be tied up again to a yoke of slavery.

Living In Freedom,

©AmandaDixon2009

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Fri 3 Jul 2009 - Patriotic Fruit Pizza

Posted by GrandmaRosie

Patriotic Fruit Pizza

1 (16 1/2 oz.) pkg. refrigerated sugar cookie dough
1 C of sugar, divided
2 T of cornstarch
1/2 C of orange juice
1/4 C of lemon juice
1 (8 oz.) pkg. cream cheese, room temperature
1 T of milk
1 t orange peel, grated
2/3 C of heavy whipping cream
1 apple, peeled and sliced thin
1 1/2 C of fresh strawberries, halved
1 C seedless dark purple grapes, halved
1 banana, sliced thin
1 C of fresh raspberries
1/2 C of fresh blueberries

Preheat oven to 350 degrees F. Remove the cookie dough and let it stand at room temperature for 10 minutes.

Carefully spread the dough onto an ungreased pizza pan. Bake the dough 15 minutes or until a golden brown. Remove and allow the dough to cool on the pan.

Dump half of the sugar into a small saucepan. Add the cornstarch and toss slightly to combine. Pour the orange and lemon juice into the mixture.

Place the pan over medium heat bringing the mixture to a steady boil.
Continue boiling for 2 minutes stirring constantly then remove the pan from the heat, setting aside to cool. Cube the cream cheese and place in a large mixing bowl. Pour the milk over the cream cheese. Add the orange peel and the remaining sugar. Beat the mixture until blended together well and smooth.

Place the whipping cream into a small mixing bowl. Beat the whipping cream until soft peaks begin to form. Fold the whipping cream into the cream cheese mixture until blended in well. Spread the mixture over the cooled crust. Place the apple slices around the outside edge of the crust.

Next layer the strawberry halves around the crust. Circle the halved grapes on next. Add the bananas to the ring. Place the raspberries onto the crust next. Finish the ring with the blueberries. Spread the reserved glaze evenly over the all the fruit. Place covered in the refrigerator for about 1 hour or until chilled.

Makes 12 servings

Preparation Time: approximately 30 minutes

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Fri 3 Jul 2009 - Firecracker Cupcakes

Posted by GrandmaRosie

Firecracker Cupcakes

1 (18 oz. ) box of devils food cake mix
1 1/4 C of sour cream
3 eggs
1/3 C of canola oil
2 T instant coffee crystals
1/2 t ground chipotle chili pepper
1 (11.5 oz.) pkg. semisweet chocolate chunks
2 t flour
1 (8 oz.) pkg. cream cheese, room temperature
1/2 C butter, room temperature
1/2 t vanilla
2 1/2 C of powdered sugar
Red and blue food coloring
2 oz. semi sweet chocolate, chopped
1/4 C of whipping cream

Preheat oven to 350 degrees F.

Line 24 muffin cups with paper liners. Dump the devils food cake mix into a large mixing bowl. Add in the sour cream, eggs, and oil. Sprinkle in the coffee crystals and pepper.

With an electric mixer on low speed beat the ingredients for 45 seconds.
Adjust the speed to medium and continue beating 2 minutes making the batter thick.

Place the flour in a small bowl. Add the chocolate chunks and toss to coat.
Fold the chocolate into the cupcake batter. Fill the prepared muffin cups 3/4 full of the batter.

Bake 20 minutes or until the tops bounce back when lightly touched. Cool in the pan for 5 minutes then remove to wire racks to continue cooling.

Place the cream cheese and the butter into a mixing bowl and beat on medium speed for 30 seconds. Add the vanilla and beat until combined.
Slowly beat in the powdered sugar until the mixture reaches a frosting consistency.

Separate the frosting into 3 small bowls and tint one bowl with the red food coloring and 1 bowl with the blue food coloring. Frost the cupcakes dividing between the 3 different colors.

Place the chopped chocolate into a small mixing bowl. Heat the whipping cream in a saucepan over low heat to just boiling. Let the mixture stand for 5 minutes then whisk until smooth.

Place the mixture into a sealable baggie. Snip one corner of the baggie and drizzle the chocolate over the frosted cupcakes.

Makes 24 cupcakes

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Jul. 3, 2009 - Thinking about the Fall Garden

Posted by HSB Front Porch

I know, Summer just started, and I'm talking about Fall already!

But, in order to have a Fall garden, some things should be done now- planning, ordering seed, planting seeds to transplant into the garden when it is time, adding compost or any other needed soil builders, etc.

In my area, July 1 was the suggested date for planting tomato, pepper, and eggplant seed. I'm a few days behind schedule, mainly because I'm trying to keep up with harvesting the tomatoes that are ripening like crazy right now!

Most of the Fall planting for my area comes a little later, since July and August are always HOT. The bulk of planting comes from September to November. But, if I don't at least make a plan now and make sure I have seeds ready, I may miss my planting date when it arrives.

Many of the same vegetables that grow in the Spring garden can be replanted for Fall, they like the cool weather and will do well if they have time to mature before a frost gets them. You can probably get a list of what grows well in your area in the Fall either online, from a local nursery, or from your County Extension Agent.

Here's a little chart to show when the first predicted Fall frost date is:

Zone 3 - Sept 1st - 30th
Zone 4 - Sept 1st - 30th
Zone 5 - Sept 30th - Oct 30th
Zone 6 - Sept 30th - Oct 30th
Zone 7 - Oct 15th - Nov 15th
Zone 8 - Oct 30th - Nov 30th
Zone 9 - Nov 30th - Dec 30th
Zone 10 - Nov 30th - Dec 30th
Zone 11 - Frost Free

If you aren't sure what zone you live in, here's a map that will show you.

With that information you can see how long it takes a particular crop to mature and then count backwards to get an estimated planting date. Of course, it all depends on the weather, and it is good to give your plants at least a week or two of a head-start if your area often has early frosts. I live in Zone 8, and sometimes we don't even have a frost until close to Thanksgiving. Fall is a great time for growing here.

Please share what you grow in your Fall garden and any tips you have. Those of you who live in colder climates, please share your wisdom, as this Texas gardener has never had to garden where it really gets cold !

Hope you have a great holiday weekend, and maybe next week, spend some time planning (and perhaps planting) for the Fall garden!

Blessings,

Catherine

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Friday, July 3, 2009 - Hello!!

Posted by monkeygirl

I am just sittin waitin for mom and dad to call and say get in the car so we can go to Claires!!! I'm REALLY EXCITED ABOUT GOIN!!! I'm goin to get some earring's!! Last night we were up till 11:00 wathching fireworks ( Trust me the had 20-30 minutes of fireworks!!) ANY WAY HAVE TO GO, GOD BLESS, MONKEYGIRL1

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Thursday, July 2, 2009 - My new hair cut

Posted by Cameo

I have a new hair cut. I really like it!

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Thursday, July 2, 2009 - Saved!

Posted by Amanda

Exodus 14:13

Moshe answered the people, "Stop being so fearful! Remain steady, and you will see how ADONAI is going to save you. He will do it today."

What a promise to hold on to. No matter how hard things are or if it looks like they just won't end, ADONAI has promised to save us! Hallelujah! Not only will He save us, but He will do it at the perfect time. He's big into perfection, ya know! ;)

While I was cleaning the kitchen the other day, I found this spaghetti noodle JUST LIKE THIS stuck in the bottom of the pan from dinner. I thought it was kinda "Super"! :P
Saved by ADONAI,

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Thursday, July 2, 2009 - Pay It Forward.........

Posted by Page

If you are wondering what this is all about and to join the fun go and check over to seem what Pay It Forward is all about at Forward To The Past

See you over there :)

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Thursday, July 2, 2009 - Pay it Forward

Posted by Cathy

Pay It Forward!!!!

I will make a handmade gift for the first 3 interested people who comment on this post. I have 365 days to do it in…What it will be and when it will arrive is a total surprise!The catch is that you must participate as well: you must have a blog and before you leave your comment here, write up a pay it forward post on your blog to keep the fun going.(just cut and paste this one if you like!, which I did.

Pay it Forwards are fun, go on, comment, you know you want too...

I got this from a new friend of mine Cami.....thanks Cami.

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Thu 2 Jul 2009 - Avocado Salsa...I could eat this all by my self

Posted by GrandmaRosie

Avocado Salsa
Yield: 4 Servings
Sort of a combination of salsa and guacamole, this dip is sure to please lovers of both. If you like your salsa hotter, add another jalapeno or a few drops of Tabasco sauce.

1 avocado, peeled and diced
1/2 c Tomato, Chopped
1/2 c Red Onion, Chopped
1/4 c Green Bell Peppers, Chopped
1 Jalapeño, Finely Chopped
1/2 t Garlic, Minced
2 T red wine vinegar
1 T olive oil

Combine the vegetables in a medium bowl. Mash the garlic with salt in a cup or small bowl. Add the vinegar and oil to the garlic. Pour the dressing over the vegetables and toss to combine the ingredients. Serve chilled or at room temperature.

__._,_.___

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About Me

Hello, my name is Makayla, I am 12, and I live in the beautiful state of Washington. I live on a 21 acre farm, and I LOVE living in the country. In this blog you will read about my every day experiences, recipes, and a whole lot more.