Monthly Archives: August 2012
Our Daily Bread – The New Normal
Read: Hebrews 4:9-16
A pastor, who was trained in trauma and grief counseling, commented that the greatest challenge for people who are hurting is often not the immediate heartache of the loss. Instead, the biggest problem is adjusting to the different kind of life that follows. What once was normal may never be normal again. So the challenge for those offering help is to assist the sufferers as they establish the “new normal.” It may be a new normal that no longer includes robust health, a treasured relationship, or a satisfying job. Or it may be living without a loved one who has been taken in death. The gravity of such losses forces us to live a different kind of life—no matter how unwelcome it may be.
When our “new normal” comes, it’s easy to think no one understands how we feel. But that isn’t true. Part of the reason Jesus came was to experience life among us, resulting in His present ministry: “For we do not have a High Priest who cannot sympathize with our weaknesses, but was in all points tempted as we are, yet without sin” (Heb. 4:15).
Our Savior lived a perfect life, yet He also knew the pains of a broken world. He endured sorrow; He suffered agony. And He stands ready to encourage us when the dark moments of life force us to embrace a new normal.
will never abandon us. Guide us with Your never-failing
presence through both the welcome and unwelcome changes
of life. In Jesus’ name, amen.
Our Daily Bread – Risky Business
Read: Luke 9:18-27
As the worldwide financial crisis deepened in 2010, executives of a global banking firm were investigated for deceiving their customers about the risk involved in certain investments they were selling. While promising a high rate of return, the banking firm knew that the investments were destined to fail, leaving those who purchased them with nothing.
Deception is nothing new. Jesus described Satan as one who “does not stand in the truth, because there is no truth in him . . . for he is a liar and the father of it” (John 8:44). The enemy of our souls tells us, “Live only for the present,” when he knows it will result in our eternal loss.
Jesus, on the other hand, did not offer His disciples a life of prosperity and ease but called them to self-sacrifice and identification with Him. After telling them that He would be killed and raised from the dead, Jesus said, “If anyone desires to come after Me, let him deny himself, and take up his cross daily, and follow Me. For whoever desires to save his life will lose it, but whoever loses his life for My sake will save it” (Luke 9:23-24).
There are two voices telling us where to invest our lives. It’s risky business to follow the wrong one.
As He calls you, “Come to Me,”
In your life make Him your choice
And His faithful follower be. —Hess
Stand and See
Today’s Scripture:
…stand and see the salvation of the Lord…- 2 Chronicles 20:17, NASB.
Today’s Word:
So many people today run from anything that’s hard. They run from their problems. They run from responsibility. They run from people they don’t like. They run from the past. They run from anything that makes them uncomfortable. Instead of facing the issues and dealing with them, they just take the easy way out and go down the path of least resistance. But if you’re going to live in victory the way God intends, you have to learn how to face your challenges head on.
Notice today’s verse doesn’t say, “Keep running until you see the salvation of the Lord.” It doesn’t say, “Bury your head in the sand until God delivers you.” No, God wants us to stand strong, set our faces like a flint, and fight the good fight of faith. And the good news is that you don’t have to do it in your own strength! He’s equipped you with His supernatural power to overcome every obstacle.
Make the decision today to stand strong and face the challenges in your life. Be bold and dare to conquer! As you stand in faith, you will see the salvation, the deliverance of Almighty God in every area of your life!
Prayer for Today:
Father in heaven, search my heart. Show me any area in my life where I may be hiding. I choose today to stand in faith and invite You to move mightily on my behalf in Jesus’ name. Amen.
Copyright © 2012 Joel Osteen Ministries
Success
Today’s Scripture:
Send your grain across the seas, and in time, profits will flow back to you.- Ecclesiastes 11:1, NLT.
Today’s Word:
God has a system that is based on the principle of sowing and reaping. In other words, what you pour out to others will come back to you in increased measure. When you give generously, a generous harvest will return to you. When you help others succeed, you will find abundant success on your path, too.
Are you helping others succeed? Are you helping others get ahead? There are some people in your life who hold the keys for you to reach your full potential. These are people that God has placed in your life for you to help along. The higher they rise up, the higher you will rise up, too. When you give generously of your time, talents and resources, you are setting yourself up for greater success. People will come across your path that will help you grow and reach your full potential.
Do your part to step out and sow the seed. Be on the lookout for ways you can help others. As you give of yourself to help others grow, you’ll see increase in return. You’ll see success and live the abundant life He has prepared for you.
Prayer for Today:
Father in heaven, I open my whole heart You. I invite You to use me to be a blessing in the lives of others. Show me where to invest my time, talents and resources for Your glory. Thank You for the harvest that is coming back to me in Jesus’ name. Amen.
Copyright © 2012 Joel Osteen Ministries
Stretch and Increase!
Posted by Victoria Osteen on 8/21/2012
Have you ever thought about the relationship between stretching and increase? Really, they go hand in hand. If you want to see increase in your life, you have to enlarge yourself. You have to stretch yourself so you can be prepared to receive more and give more. If you want to stretch, you have to take a step of faith and be obedient to what God has placed in your heart.
What are you doing to stretch yourself? You can’t just sit back and wait for something to happen. You have so much to offer this world. There’s more inside of you than you think!
There’s a story about a woman who was newly divorced, almost penniless, afraid of public places, and trying to raise two teenage sons. Through several tragedies in her life, she developed severe agoraphobia and was afraid to even leave her house. She had to make a living, so she searched her heart for ways to support herself and her two sons.
She loved to cook, and all she knew to do for income was to make sandwiches and other simple foods. She found a few customers, but because she was so uncomfortable leaving the house, her two sons had to deliver the sandwiches. Her little home business quickly grew beyond the size of her kitchen, and she now faced a decision. Would she stand still and stop growing, or would she confront her fears and step outside her comfort zone and stretch herself? Though fear constantly harassed her, she recognized that cooking was the seed she had in her hand. As she sat in her house, she could imagine her business growing, and she began to see success. She made the decision to step out and learn and grow. First, she decided to confront the agoraphobia that imprisoned her. Reaching deep inside herself, she was able to take a job as a chef at a local hotel.
Her seeds began to spring forth, and once again, she experienced tremendous success. She was learning step by step that the gifts inside of her were seeds of greatness. A few years later, she opened her own restaurant, The Lady and Sons, right in the heart of Savannah, Georgia. The restaurant’s reputation quickly spread and received national recognition.
Paula Deen’s restaurant was such a success that she eventually landed her own television show, published cookbooks, and even had a role on the silver screen. Today she is one of America’s most beloved television chefs, and it all started when she realized that the power that dwelt inside of her was greater than the fear that held her back.
Oftentimes, people stay where they are in life simply because of fear. Don’t let that be you! Be willing to step out of your comfort zone. Be willing to stretch. Prepare yourself for increase because God has so much more in store for you!
“Enlarge the place of your tent, stretch your tent curtains wide, do not hold back; lengthen your cords, strengthen your stakes.” (Isaiah 54:2, NIV)
Copyright © 2012 Joel Osteen Ministries
Porter House Tuna Salad
This is it, folks, a simple, traditional, classic tuna salad. Nothing fancy, nothing exotic. Just everyday ingredients transformed into something that is Just Plain Good!
INGREDIENTS
- 2 cans of solid white tuna in water, drained
- 1/4 cup sweet pickle relish, drained
- 2 hard boiled eggs, finely chopped
- 1/4 cup onion, finely chopped
- 1/4 cup mayonnaise
- salt
- ground pepper
- garlic powder
- onion powder
- sugar
INSTRUCTIONS
1. Combine all ingredients except mayonnaise in a large bowl. Add the mayonnaise in increments, until the chicken salad reaches the desired consistency: rich, but not too creamy. Add salt, pepper, onion powder, garlic powder and sugar to taste.
2. Serve with crackers, or on soft rolls or whole wheat toast.
Porter House Chicken Salad
Chicken salad is becoming one of the Porter House faves. YES! my friends we have graduated from tuna, tuna all the time. But don’t get me wrong we still love tuna just as much. But when we are in the mood for something different, something “Porter House Gourmet”. We crave chicken salad. But not just any chicken salad. One that will satisfy the sweet and the savory. Mmmm, Tasty!
Ingredients
- 2 large bone-in, skin-on chicken breasts (about 2 1/2 pounds)
- 3 strips turkey bacon, cooked and crumbled
- 1 tablespoon olive oil
- salt
- black pepper
- garlic powder
- onion powder
- 1 cup red seedless grapes, sliced in half
- 1/4 cup mayonnaise
- 2 teaspoons lemon juice
- 1 tablespoon chopped fresh tarragon leaves
- 2 celery stalks, chopped
- 1/2 onion, finely chopped
Instructions
1. Preheat the oven to 400 degrees F. Line a baking sheet with foil..
2. Place the chicken on the prepared baking sheet. Drizzle lightly with the olive oil and sprinkle with salt, pepper, onion powder and garlic powder. Roast until golden and completely cooked through, about 50 minutes. Cool completely.
3. Remove the skin from the chicken. Shred the meat with a fork and then roughly chop. Add to a bowl with the bacon, grapes, mayonnaise, tarragon, lemon juice, celery, onion and salt, pepper, onion powder and garlic powder to taste and mix well.
4. Serve & Enjoy!
*CHEF’S NOTE – Jazz this salad up by serving it in an edible toast cup, an edible tomato cup or in a lettuce cup/wrap
Sell Your Soul To The “Deviled Eggs”
The Porter House love us some deviled eggs. These evil hors d’ouvres are fantastic for all types of gatherings. From Easter egg hunts, summer picnic potlucks and holiday parties they go hand in hand. My family goes crazy over them at every event. Not to mention that I myself have been known to devour a dozen of these delectable delights in one sitting (LOL). So bring some to your next social gathering. They are quick, easy and sure to be a crowd pleaser.
Ingredients
- 12 eggs
- 4 tablespoons white sugar
- 2 tablespoons sweet pickle relish
- 1/4 teaspoon salt
- 1/4 teaspoon onion powder
- 1/8 teaspoon garlic powder
- 1/8 teaspoon pepper
- 2 tablespoons yellow mustard
- 1 tablespoon mayonnaise
- 1 tablespoon creamy salad dressing (such as Miracle Whip)
- 1 tablespoon apple cider vinegar
- paprika for garnish (optional)
Instructions
1. Place the eggs in a saucepan in a single layer with enough water to cover by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water has boiled for 2 minutes, remove from the heat and cover pot with lid. Let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water. Peel once cold.
2. Dry the eggs thoroughly with paper towels, and slice them in half lengthwise. Remove the yolks, and place in a bowl. Mash the yolks with a fork, and stir in the sugar, salt, onion powder, garlic powder, and pepper. Next add the mustard, mayonnaise, salad dressing, and vinegar, one at a time, stirring to incorporate each ingredient before adding the next.
3. Mound a heaping teaspoonful of the yolk mixture into the cavity of each egg half, and sprinkle with paprika for garnish.
*CHEF’S NOTE – Want a more polished look? Put the egg filling into a piping bag or freezer bag (with a cut off corner), and pipe the filling into the egg white halves.
Southern Pimento Cheese
Fried Chicken, Sweet Tea, Barbecue, Catfish, and Grits— are all some examples of true Southern culinary icons. Which brings me to two of my favorite words “comfort” and “food.” Put them together and it’s magic, just like the simple blend of cheese, mayonnaise and sweet peppers known across the South as pimento cheese.
Like most Southerners, I grew up with pimento cheese spread — from the processed stuff sold in supermarkets to the wonderful, chunky and flavorful varieties made at home. The popularity of this unique spread remains largely confined to the states below the Mason-Dixon line, where it assumes its place as a Southern delicacy. But you don’t have to travel down South to enjoy some authentic pimento cheese. Its basic ingredients are readily available everywhere, and it’s a cinch to make. With it only taking 15 minutes or less to make, why not whip up a batch today?
Ingredients
- 6 ounces cream cheese, soften
- 4 ounces vermont extra sharp white cheddar cheese, grated
- 4 ounces extra sharp cheddar cheese, grated
- 4 ounces monterey jack cheese, grated
- 1/2 cup mayonnaise
- 1 teaspoon red wine vinegar
- 1 (4 ounce) jar of pimentos, drained and chopped
- 1 teaspoon grated onion
- 1/2 teaspoon Porter House Seasoning, recipe follows
- 1/2 teaspoon paprika
- 1 dash hot sauce (or more!)
Instructions
1. Using a hand held mixer, beat cream cheese until soft.
2. Add the remaining ingredients and beat until creamy and combined.
3. Cover and refrigerate for about an hour.
4. Serve as a dip or as a sandwich filling.
Porter House Seasoning
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
- 1/4 cup onion powder
1. Mix ingredients together and store in an airtight container for up to 6 months.
White Almond Sour Cream Cake
[singing] “Happy Birthday To Me. Happy Birthday To Me …”
I’m quite sure that you guess that it’s someone birthday. Well not quite but my birthday is fastly approaching. August the 26 to be exact and who doesn’t celebrate with cake? God knows I do. And one of my favorites and birthday cake of choice this year is the white almond sour cream cake. Some refer to it as the “White Wedding Cake” but no matter what the name is all I know is that it’s GOOD. And Meca likes!
Ingredients
for cake:
- 1 (18.25 ounce) package white cake mix
- 1 cup all-purpose flour
- 1 cup white sugar
- 3/4 teaspoon salt
- 1 1/3 cups water
- 1 cup sour cream
- 2 tablespoons canola oil
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 4 egg whites
for buttercream frosting:
- 1/2 cup shortening
- 1/2 cup unsalted butter, soften
- 3-4 cups confectioners’ sugar
- 1/4 teaspoon salt
- 1 tablespoon clear imitation vanilla or almond extract
- up to 4 tablespoons milk or heavy cream
Instructions
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 11×13 inch cake pan.
2. Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, canola oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, about 4 minutes.
3. Pour the batter into the prepared cake pan, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Allow cake to cool.
4. While cake is cooling prepare frosting. Beat shortening and butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk or heavy cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk or cream 1 tablespoons at a time..
5. Spread frosting over entire cake and decorate as desired.
*CHEF’S NOTE – Buttercream is very versatile and the flavor can be occasionally changed by substituting the vanilla extract for other flavors such as almond, coconut milk, or lemon. Also, the frosting can be easily tinted with food paste gel or food coloring.
I Am Lady Fab 