Saturday, March 30, 2013

He is Risen!

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I want to thank my Savior for my life. He took my my place on the cross.

In Barabbas we find ourselves. Chained to the misery of human despair, we are enemies of God. Romans 5:8 and without hope (Ephesians 2:12 ). The criminal Barabbas was released from prison because of the death of Jesus. The Son of God took the place of Barabbas. Our insurrection is in the rebellion against those things of God and we are by “nature children of wrath”  Ephesians 2:1-4. We are imprisoned in sin with no hope of release or pardon. Ephesians 2:8,9. In Christ we find “redemption through His blood, the forgiveness of sins” Ephesians 1:7. How is our freedom granted? By His sacrifice on the cross. He took our place! Jesus died for me! It is not because I deserved my freedom – no more than Barabbas deserved to be set free. His guilt was pardoned because of Jesus. My guilt is pardoned because of Jesus John 3:16.

God did not reveal what happened to Barabbas. He may have gone back to murder and robbing. He may have become a better man. The story of Barabbas is not about the man Barabbas but how Jesus took his place of condemnation. “There is therefore no condemnation to those who are in Christ Jesus” Romans 8:1. Christ became the curse for every man (Galatians 3:13 ).
The innocent blood of the Lamb of God was poured out for us. Jesus died for you and me.
What will you do? What would you lose if you ask Him to reveal to you or read the bible and find out how much you are loved?


Thursday, March 28, 2013

Matzoh Ball Soup

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Matzoh soup is an Ashkenazi Jewish soup dumpling made from a mixture of matzoh meal, eggs, water, and oil. Matzoh balls are traditionally served in chicken soup. They are a staple food on Passover.

3 large eggs
3 tablespoons rendered chicken fat or butter
1 1/2 teaspoons salt
3/4 cup plus 2 tablespoons matzo meal
10 cups Homemade Chicken Stock or canned low-sodium chicken broth, skimmed of fat
You are welcome to add any veggies


In a medium bowl, whisk together eggs and chicken fat until combined. Whisk in 1/2 cup water and salt. Add matzo meal, and whisk until combined. Cover and refrigerate batter until firm, 2 to 3 hours. Bring chicken stock to a boil in a large wide saucepan, and reduce heat to a simmer.
Slightly dampen your fingertips, and form 1 tablespoons of batter into a 1 inch ball, being careful not to compress the mixture too much. Place ball on the pan. Repeat process with remaining batter.
Using a large spoon, slide the matzo balls into the simmering stock. Once all the balls have been added, cover and cook for 25 minutes. To test if the matzo balls are done, remove a ball from the water, and slice in half. The color should be light throughout. If the center is darker, cook 5 to 10 minutes more.
To serve, fill the soup bowls evenly with soup. Garnish with fresh dill, and serve immediately.
 This recipe was taken originally from food network, but I have made  changes. My children are very picky.

Happy Passover!! I love reading your comments.


Sunday, March 24, 2013

Deep Dish Pizza

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Pizza dough

1 teaspoon yeast
1 teaspoon sugar
2/3 cup warm water
2 cups plain flour
1 teaspoon sea salt
1 tablespoon canola oil
Place the yeast, sugar, and water in a bowl. Set aside until bubbles form. Add the flour, salt and oil and mix.
Knead for 15 minutes. Place in a bowl, cover and allow to stand in a warm place until it has doubled in size, for about 45 minutes.

pizza topping
1 1/2 cups of Mozarella Cheese
10 pieces of large pepperoni
2 table spoon pizza sauce
Roll the dough thick. I used 10.5" pie.  Make sure the dough is filled to the top. You can press down in to the pie if you like.
Spread the pasta sauce even to the top of edge. Top with cheese and pepperoni.
Heat the over 400 degrees. Cook for 15 min covered with aluminum foil. Remove the foil and cook for another 10 minutes.
Cool the pizza before slicing.

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Here is the piece of deliciousness!
 I always love reading your comments, thank you for stopping by.

You mght also like these:
                                                                    Baked parmesan popcorn chicken
                                                        Pepperoni Pizza
This post is shared with:
Mixitup Skip To My Loumop it up mondays 

Keeping It Simple Sumo's Sweet Stuff 

Tuesday, March 19, 2013

Crochet Ripple Afghan

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I used to make Ripple pattern when was about 13 years old. I did totally forgot how to do it. I found a friend making a tie for her husband using the same pattern. And all the memory came back to me.

I making this for a special Aunt. She barely leaves home because of health condition. I am praying not only she feels love whenever she uses it, also God will bring healing to her.

This woman is has a big heart to help and serve. Ginger used to crochet beautiful laces and baby blanket for my kids. I would love God to heal her.

Pattern. You will need:

Crochet hook size: 4.5 mm
I used red heart yarn
HDC: Half Double Crochet

First row: I started with 286 chain.
Second Row: 13 HDC, then increase four HDC in one chain.Next, do another 13 HDC and skip four chains.

After that continue by repeating until you think that is the size you want. I stopped at 80 rows.

You will run in to mistakes too many times. So, keep looking at your work more often.

Happy Crocheting to you! I love reading your comments and thank you for stopping by.


Friday, March 15, 2013

My daughter is a gift

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It is very important we take time with our children individually. My daughter has been sick this week. Of course, I hate to see her sick, but I enjoyed having spending time together.
I am so proud her who she become. She was in Annie's musical play last weekend and Cirque De Soul at church this weekend. She didn't quit or complain even though she wasn't feeling well at all.
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One place my daughter and I enjoy quick and simple meal
is at Cosi's.  Emily enjoys Mango Smoothie and I love the western Croissant. 
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What a busy week we had and I am taking it easy today by reflecting my blessings.
I hope you will find a joy right at your home.

I always look forward to hear your comment.

Sunday, March 10, 2013

Crochet Lunch Bag

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My daughter is almost fourteen years old and it is hard to surprise her anymore. I made a few things before and she wasn't excited about it. It is just that age:-) But this one did it, she loved it!


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This pattern is a Star stitch, you can use any pattern. I continued to make it large enough to fold it with a plenty of room.

I bought a material that is easy to wipe off and sew it with sewing machine.
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Once all was trimmed, I used crochet yarn and sew it by hand, using large needle from inside out.

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Here you have a cute lunch bag. I hope this was helpful. I love to hear your comment. Happy Crochet and thank you for stopping by.

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Almost Lasagna

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This meal is one of my last minute meal. It is so filling and great meal with some salads on side.
I like to make my own pasta sauce, but feel free to use store bought. I add 1 pounds of ground beef or sausage to my sauce.
1 pound of macaroni cooked.
4 cups of pasta sauce
1 cup skim Ricotta Cheese
1 cup of Mozzarella cheese
1/2 cup of Parmesan top it
Salt & pepper
In a large stove pan, mix the cooked pasta, pasta sauce and 3/4 cup of Mozzarella cheese.
Coat a 9-by-13 baking pan with cooking spray or olive oil and spread it on the pan.
Top it with the rest of Mozzarella and Parmesan cheese.
Cover with foil.
Heat your oven to 350 degrees F and bake the casserole for 20 minutes. Uncover and bake for another 10 minutes until the cheese on top is lightly browned and bubbly.
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If you already have the sauce ready, it should take you only 15 minutes to prepare and 30 minutes to cook.
I love easy and great food. My sauce is packed with protein, mushrooms, egg plants, onions, garlic and of course tomatoes.
Good Eat!!!

Strength & Dream Quotes

My son Jacob I were just playing on editing. I chose the picture
 on top and Jacob chose one below about the strength.

Friday, March 8, 2013

Dinner Rolls

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 1 (1/4-ounce) package dry active yeast
1 cup warm water, about 110 degrees F
1/2 cup sugar
1 egg, beaten
2 teaspoons salt
3/4 cup milk, scalded but cooled to warm
4 ounces melted butter, plus 2 ounces
5 cups flour, plus more, as needed

My daughter is kneeding the dough with hand. In a mixing bowl, dissolve yeast in warm water. Let sit until lightly foamy, then stir in sugar and add egg, salt, warm milk, and 4 ounces of butter.
Slowly add 5 cups flour, adding more as needed to make an elastic dough. Mix well, then roll out to floured surface and knead dough for about 5 to 10 minutes.

Place dough in buttered bowl, cover with towel, and set in a warm place to rise until double in bulk, about 1 hour.
Preheat oven to 425 degrees F.
Brush with remaining melted butter. Bake in preheated oven for 25-30 minutes, until golden brown.
Have a happy bake!