Archives For family life radio

Fireside Chat

Peter’s fireside story this morning was entitled Casey at the Pulpit.  It is included in a book of original writings by John Duckworth called Stories That Sneak Up On You.

S-U-C-C-E-S-S

Ahhh…morning people.  Inc. Magazine says morning people have been found to be more proactive and more productive.  Here are the 4 things successful people do before 8 am.

  1. Exercise
  2. Map Out Your Day
  3. Eat a Healthy Breakfast
  4. Make Your Day Top Heavy (Do the hard or least-liked things first)

Jason Gray

Prove It Pinterest

This morning Shannyn shared a recipe for Clean Eating Apple Crisp

Prep Time: 15 minutes     Cook Time: 4 hours     Yields: 6 servings

Ingredients

5-6 cups apples, peeled, cored and sliced

Cinnamon

2 tbsp water

1/2 cup sprouted wheat flour or coconut flour and almond meal

1/2 cup butter, softened or coconut oil

½ cup of maple syrup

Instructions

  1. Place apples in crock and sprinkle on water and cinnamon to taste
  2. In a medium mixing bowl, combine the flour, oil and maple syrup
  3. Mix until combined fully
  4. Pour over the apples and pat down to form a crust
  5. Cook on high for 2 hours or low for 4
  6. Top with freshly whipped cream

Senate Chaplain Barry Black’s Prayer

Several people have called about Chaplain Barry Black’s Prayer in the Senate last week.  We’ve posted the link below.

Today’s Christian Woman

Today’s Christian Woman is launching a new digital platform.  They will be moving to a weekly issue instead of bi-monthly, and going more in depth on issues that matter to you.  All you need to know by clicking here.

This is the simple recipe for the PROVE IT PINTEREST-Pumpkin Spice Addition:

Shannyn pinned and baked “Two Ingredient Pumpkin Muffins”

All you need is
1 box of spice cake mix
1 can of pumpkin

Mix, put into sprayed muffin pan and bake for 20/25 minutes at 350

This was a Pinterest WIN!
(we topped ours with whipped cream cheese and it was GREAT!)

Happy National Perogie Day!

Grandma’s Polish Perogies

Prep Time: 2 hours     Ready In: 2 hours      Serves: 20

INGREDIENTS:

4 1/2 cups all-purpose flour                    8 baking potatoes, peeled and cubed
2 teaspoons salt                                    1 cup shredded Cheddar cheese
2 tablespoons butter, melted                  2 tablespoons processed cheese sauce
2 cups sour cream                                   onion salt to taste (optional)
2 eggs                                                    salt and pepper to taste
1 egg yolk                                            2 tablespoons vegetable oil

DIRECTIONS:

  1. In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
  2. Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt and pepper. Set aside to cool.
  3. Separate the perogie dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, perogie cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
  4. To cook perogies: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon.