Monthly Archives: January 2013
Are you ready for some Football??? A Super Bowl Party??? I know I am. And this recipe would be the perfect star attraction. Sweet, Tangy and Down Right Tasty. The beauty of this dish is the sauce keeps getting better and better with time. So go ahead and get those napkins ready. It’s time for some #SaucyGoodness.
for the meatballs:
- 2 lb. ground beef, lean
- 1 env. dry onion soup mix
- 2 eggs
- 1/2 c. dry bread or cracker crumbs
- dash of salt, pepper, onion powder and garlic powder
for the sauce:
- 1 (12 oz.) bottle chili sauce
- 3/4 cup vinegar
- 1 tbsp. dijon mustard
- 1/2 c. brown sugar
- 1/2 c. grape jelly
- 1/2 c. beer
- 2 tbsp. Worcestershire sauce
- 2 to 3 tbsp. lemon juice
- 1 tbsp. minced onions
- 1 tbsp. minced garlic
- For the meatballs: Preheat oven to 375 degrees. Mix all ingredients together. Shape into balls (bite size). Place on cookie sheet (ungreased) and bake for 20 minutes.
- For the sauce: Mix all ingredients together in a saucepan. Bring mixture to boil, stirring continuously. Once boiling, simmer on low for 20 minutes, stirring occasionally; if mixture becomes too thick just add water.
- Once the meatballs are fully cooked place them in a crock pot and pour the sauce over them. Place a cup of toothpicks next to the crock pot and you are ready to entertain.
Let me just start off by saying WE LOVE CHEESE. I mean if we could have it on everything we would. Cheddar, Swiss, Gouda, Gruyere, Provolone, Mozzarella, Just Cheese, Cheese, Cheese! And if you are anything like us you would loathe this recipe. It’s super packed with cheese, bacon, nuts and herbs. YUM! It’s so good and easy to make & just in time to be a feature at your Super Bowl party. Whip it up today & watch the crowd go wild. Behold The Power Of Cheese!
- 1 package (8 ounces) cream cheese , softened
- 1/2 cup milk
- 2 cups shredded sharp cheddar cheese
- 1/4 cup (1 ounce) blue cheese , crumbled
- 1/4 cup finely minced green onions (white part only)
- 1 jar diced pimento , drained
- 3/4 cup pecans , divided (Of course, any nut will do!)
- 10 slices bacon , cooked, drained, finely crumbled and divided
- Salt and pepper
- 1/4 cup minced parsley
- 1 tablespoon poppy seeds
- Place cream cheese in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed Two and mix 1 minute. Stop and scrape bowl. Turn to Speed Two and gradually add milk, mixing until well blended about 1 minute. Stop and scrape bowl. Add cheeses, onions, pimientos, half of the bacon and half the pecans. Turn to Speed 4 and beat until well blended, about another minute. Season with salt and pepper to taste.
- Transfer mixture to a large piece of plastic wrap. Form into a ball and wrap tightly.
- Refrigerate (or freeze) at least 2 hours.
- Combine the remaining bacon and remaining pecans, parsley and poppy seeds in a pie plate. Then, remove the plastic wrap and roll the cheese ball lightly in the bacon/nut mixture until evenly coated. Wrap it back up in plastic wrap and refrigerate again until ready to use.
It’s just something about a cup of hot chocolate that makes me feel all warm and fuzzy inside. Especially on a cold winter’s day. And here in the state of Florida we have very few of those. More like none existent but when we do the Porter’s like to make the must of it. And take full advantage. So put an extra log on the fireplace and get the mugs ready. It’s time to celebrate the moments of your life.
- 1/8 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 1/2 cup unsweetened cocoa
- 1 (14-ounce) can Sweetened Condensed Milk (not evaporated milk)
- 6 1/2 cups hot water
- Mini Marshmallows (optional), for garnish
- chocolate curls (optional), for garnish
- In a large saucepan, combine sweetened condensed milk, cocoa, vanilla and salt; mix well. Over medium heat, slowly stir in water; heat through, stirring occasionally. DO NOT BOIL.
- Serve it up hot & top with marshmallows and chocolate curls, if desired.
*Chef’s Note: Chocolate can be store in the refrigerator up to 5 days. Mix well and reheat before serving.
We love Mexican inspired food in the Porter House. Well we love all food but Mexican is high on the list as one of our faves. Especially Taco Salad. I remember one time my sister had called and in our conversation she asked, “What did we have for dinner?” Before I could even answer she was like “Let me guess, ummm Taco Salad.” Real funny sis, Real funny. And no we did not have Taco Salad. Well not that day at least. LOL. Anywho, my good friend and roommate from college introduced me to this fabulous recipe. It’s like having a pizza (our other fave) but in taco formation. It’s #SoGood. Make it today. Your family would love you for it.
- 1 pound ground beef
- 1 envelope taco seasoning
- 1/2 cup water
- 1/2 cup chunky salsa
- 1 tube (8 ounces) refrigerated crescent rolls
- 1-1/2 cups crushed tortilla or corn chips, divided
- 1 cup (8 ounces) Sour Cream
- 2 cups shredded cheddar cheese
- Shredded lettuce (optinal), for garnish
- Sliced ripe olives (optional), for garnish
- Diced tomatoes (optional), for garnish
- In a large skillet, cook beef over medium heat until no longer pink; drain. Add seasoning mix, water and salsa; simmer, uncovered, for 5 minutes.
- Spread the crescent roll dough in 10-in. pie plate to form crust; press seams to seal. Sprinkle 1 cup tortilla/corn chips over bottom of crust. Add meat mixture; spread with sour cream. Sprinkle on the remaining tortilla/corn and then top with shredded cheese.
- Bake at 375° for 20 minutes or until crust is golden brown. Serve with lettuce, olives and tomatoes and Ole’.
Valentine’s Day is drawing near and I always get SUPER excited. You see in the Porter House Valentine’s Day for my husband & I is like Christmas for the kids. Yes! Valentine’s Day. A day filled with Love and Romance and Passion and Kisses and Candy and Flowers and Dinner and ok ok you already know. But even though the Porter’s are like that 365, 24/7 …. It’s just something about February the 14. It’s like EXTRA Special. A day designed for LOVE. I know by now you are like Tameca .. the strawberries ??? OK! enough rambling so I guess i’ll move on. Soooo just when you think chocolate covered strawberries were the belle of the ball, thebomb.com, the Pièce de résistance. BAM! The world is introduced to stuffed chocolate dipped strawberries. Talk about a Oh, My Goodness moment. I don’t know who came up with the concept but they got a sure winner with me. #WishingIHadSomeNow
- 12 strawberries
- 3/4 c milk chocolate chips (can use semi-sweet)
- 3 oz cream cheese
- 2 – 3 Tbsp powdered sugar
- 1/4 tsp almond extract
- chopped almonds, nuts, graham cracker crumbs (optional for garnish)
- Rinse and halve strawberries lengthwise. Core out the center but leave the stem on. Dry on paper towels.
- Melt chocolate in microwave bowl until melted…stirring regularly.
- Line a cookie sheet with wax paper.
- Hold strawberry by the stem and dip in the chocolate, covering half of the strawberry. Place on the wax paper lined sheet.
- Beat together cream cheese, powdered sugar, and almond extract. Spoon into a pastry bag. Pipe into strawberries. Sprinkle the nuts or graham cracker crumbs on top for garnish (optional).
- Enjoy with your Sweetie & a glass of wine or champagne.
My family loves punch. Punch for bar-b-ques. Punch for birthdays. Punch for the holidays. Anyday, Anytime PUNCH, PUNCH, PUNCH! Yes! we love it that much. So today I have for you a Porter house original that is a sure crowd pleaser. So go ahead and get that punch bowl ready. It’s Party Time!
- 2 1/2 cups granulated white sugar
- 6 cups water
- 2 (3 ounce) packages cherry flavored Jell-O mix
- 1 (3 ounce) package strawberry flavored Jell-O mix
- 1 (46 fluid ounce) can pineapple juice
- 2 (6 oz.) cans frozen orange juice
- 1/2 cup frozen pink lemonade juice
- 2 (2 liter) bottles of ginger-ale, chilled
- slice fruits (optional), for garnish
- Bring the sugar, water, cherry and strawberry flavored gelatin to a boil in a large saucepan; boil for 3 minutes. Stir in the pineapple juice, lemon juice, and orange juice. Let the juices cool.
- Divide mixture into 2 or 3 (gallon size) ziploc freezer bags. Freeze the mixture overnight. 3 to 4 hours before the party remove from freezer and allow mixture to thaw partially.
- When ready to serve combine the contents of the punch mixture with the bottles of chilled ginger-ale in a large enough container; stir until slushy. Fill punch bowl with combined mixture and refill as needed. Recipe makes enough for 2 punch bowls.
One of the things that we ought not to ever forget as believers is that God has called us to be witnesses to His name as well as carriers of His glory. God has not brought salvation to us through Jesus Christ simply to get us to heaven. The apostle Paul in the book of Philippians speaks of WORKING OUT your salvation. It is not Paul’s suggestion that you are not fully saved when you confess Jesus Christ as Savior. Neither is he suggesting that there is an element of work that allows us to earn portions of salvation.
No…when you confess Jesus Christ as your Savior the gift of salvation is imparted unto you and you are saved right then and forever.
What Paul means is that the application and expression of your salvation should be seen in your growth and development…that you should be striving on a daily basis to grow in the knowledge of your salvation and the more you grow in it the more you show of it. A part of the showing of your salvation is the sharing of it with others. You and I are called to share the glorious good news of the gospel of Jesus Christ and to share all that Jesus does and can do for you once you accept Him as your Savior. You can share it through your words and you can share Jesus through your deeds. How you act and what you say become a witness of something every time you say something and in all that you do.
My question to you today is what are your words and actions being a witness to and a witness for?
GRACE AND PEACE,
Bishop Rudolph McKissick, Jr.
© Copyright 2013 Rudolph W. McKissick Jr.
215 Bethel Baptist St. Jacksonville, FL 32202
Phone: 904-353-8686 | Fax: 904-353-9993
Winning In Life Daily Devotion
January 22, 2013
Jesus loves you! Enjoy today’s Winning Word
“And the Lord answered me, and said, write the vision, and make it plain upon tables, that he may run that readeth it” Habakkuk 2:2 (KJV)
When God shares with us the vision and plan he has for our lives we ought not to be careless and irresponsible by not documenting and writing down what He said. We must be diligent stewards over what God has placed in our care.
So let’s live structured and disciplined lives and write the vision down and make it plain, at the very moment God reveals it to us. It is only then that we will be able to successfully run with it.
Born to Win Broadcast
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George Davis Ministries
Jacksonville, FL 32235
*Warning – The recipe you are about to see is a diet wrecker. So get the spanx and the girdles ready.
Alright now that I have that out of the way do I have a real treat for you. Something that is Oooey, Gooey and Oh So Chewy; the Porter House Dream Bars. Now I know that some of you have probably had this recipe before. You probably even refer to them as 5 Layer Bars, 7 Layer Bars and even Hello Dollies. It’s pretty much the same but different. I have topsy turvy the original recipe and remixed it into a Porter House Original. It’s #SoGood!
- 1 (17.5 ounce) package of Betty Crocker chocolate chip cookie mix (plus egg and butter called for on the package)
- 1 cup chocolate chips
- 1 cup shredded coconut
- 1/2 cup peanut butter chips
- 1/2 cup butterscotch chips
- 1 (14 ounce) can sweetened condensed milk
- 1/3 cup M&M’s
- Preheat oven to 350 degrees F. Spray the bottom and sides of a 13×9-inch baking pan with cooking spray and line it with parchment paper leaving an over hang on the sides, and then spray the parchment paper with cooking spray.
- Make cookie dough according to package directions and then press it evenly into the bottom of the prepared pan. Sprinkle the cookie dough evenly with chocolate chips, coconut, peanut butter chips, and butterscotch chips. Pour the sweetened condensed milk evenly over top and then sprinkle on the M&M’s.
- Bake for 20-25 minutes (do not overbake, the edges will be golden brown and the middle may look slightly underdone) and then cool completely on a wire rack.
- Cut into bars and serve.
*Chef’s Tip – These bars are perfect for you to BYOC (Be Your Own Chef). Basically just play around with the ingredients. The beauty about it is you can add or take away anything from these bars and adjust it to your liking! Want nuts? Add nuts. Want Fruit? Add dried fruits. Mix and match different candies and flavored chips! Have fun and let your imagination run wild! After all who knows you better than you.