Food for Life...to fuel the body and the soul!

An easy and fun way to make spicy sweet walnuts. They can be stored in the refrigerator or an airtight container for several weeks. Walnuts are a healthy snack and are thought to improve memory as well. Preheat oven to 300 degrees Mix together in a medium sized bowl: 2 eggs 4 cups of walnuts (you can do half walnuts and half pecans also) In a heavier paper bag (large enough to accommodate 4 cups of nuts), mix: 1 cup sugar ½ tsp cinnamon ½ tsp all spice ½ tsp ground cloves Add the walnut/egg mixture to the bag of sugar spice and shake well. Spread the nuts out on a jelly roll pan lined with parchment paper (for easy clean-up) and bake for about fifteen minutes in a 300* oven. After fifteen minutes you can stir and flip the walnuts and bake a few minutes more if not cooked completely. Preserve me, O God, for in You I put my trust. Psalm 16: 1

"These walnuts are a delicious snack with just the right “bite” and so easy to make. For variety, use half walnuts and half pecans." Preheat oven to 375 degrees Ingredients: 2 cups walnut halves or pecan halves or combination of both 1 Tbsp sugar ¼ tsp salt ½ tsp garlic powder ½ tsp ground cumin ¼ tsp ground cinnamon ¼ tsp cayenne pepper 1 Tbsp canola oil Directions: Spread the nuts on a parchment lined baking sheet and bake in a 375 degree preheated oven for 5-7 minutes or until golden brown. In a small bowl, combine other ingredients, except for the oil. In a nonstick skillet, heat the oil over medium heat. Add the baked nuts and stir, coating completely with the oil. Add the seasonings mix and stir until the nuts are coated. Remove to a paper towel to cool. The nuts should be stored in an airtight container. Encouraging words: The Lord is my strength and my shield; My heart trusted in Him, and I am helped; Therefore my heart greatly rejoices, And with my song I will praise

  This is by far, the easiest chili dip you will ever make. Very satisfying.  INGREDIENTS: 8 oz. cream cheese 2 15 oz. cans of chili 8 oz. shredded cheddar cheese 1 tbsp diced jalapeno’s (optional for those who like it really hot) Sour cream for a drop on the top if you like DIRECTIONS: In a 3 qt. saucepan heat the chili, cream cheese and cheese on medium heat until the cheeses melt and it is completely blended and heated through. Spoon into individual bowls (dollop sour cream on top if you’d like),and serve with tortilla chips.  Word of encouragement: Give ear to my words, O Lord, Consider my meditation. Give heed to the voice of my cry, My King and my God, For to You I will pray. My voice You shall hear in the morning, O Lord; In the morning I will direct it to You, And I will look up. - Psalm 5:1-3 NKJV

This recipe is an excellent way to use up left-over pork after making pulled pork. Use canned vegetables and ready-made pie crust to make it even easier. This is a rustic dish with a deep and satisfying flavor that seems to warm you from the inside out.  Perfect for cool weather. Ingredients:  2 cups left-over cooked pork (if using left-over pulled pork, without the barbeque   sauce), cut into bite-sized pieces 1 whole medium size onion (any kind) sliced 1 15 oz. can mixed vegetables with potatoes in it ½ cup pitted green olives 1 TBLS minced garlic 1 tsp Herbs de Provence 1 tsp salt ½ tsp black pepper 8 oz. package of shredded sharp cheddar cheese (use any good melting cheese that you prefer) 3 eggs (reserve one for the last to brush on the crust) 2 ready-made pie crusts (unbaked) Pillsbury works great Spicy mustard (your choice) 2 TBLS olive oil 2 TBLS Worcestershire sauce Directions: Preheat oven to 350 degrees Line a deep-dish pie pan with one of the pie crusts. Using a pastry brus