Party Time!

Jude 20-23 "But you, dear friends, build yourselves up in your most holy faith and pray in the Holy Spirit. Keep yourselves in God's love as you wait for the mercy of our Lord Jesus Christ to bring you to eternal life. Be merciful to those who doubt; snatch others from the fire and save them; to others show mercy, mixed with fear - hating even the clothing stained by corrupted flesh." I love the imagery of keeping ourselves in God's love while we wait for our eternal life that is secured by the mercy of the Lord Jesus Christ, his death, and his resurrection. I imagine a warm peace that wraps itself around our hearts, minds, and bodies as we stay in God's love. And the best part? His love never fails. His love and mercy is new every morning. He promises that He will never leave us or forsake us. So what part do we play in keeping ourselves in His love? It's not proving our worth, because we are all sinners and all fall short. It's not putting on a facade so that others will see and praise us, because meaningless acts do not please the heart of God. Keeping ourselves in God's love is giving our whole selves to Him, declaring our trust in His infinite goodness, and enjoying His presence. Even when we don't understand, even when nothing seems to be going our way, God is still good.

Last weekend was my sister's bachelorette party and just one month before her wedding! Maybe I should start working on that reception toast...yikes public speaking. Anyways, this was the perfect occasion to try out some new recipes on the girls!

I found this recipe through pearls-handcuffs-happyhour.blogspot.com and decided it would be absolutely perfect to make as a sweet treat for my sister's bachelorette party! I mean the name alone suits the occasion let alone all of the amazing sugar-coma-inducing stuff that is loaded up on these babies. To. Die. For.

Better than Sex Chex Mix

8 cups (1 box) chocolate Chex cereal

3/4 cup packed brown sugar

6 Tbsp. butter

3 Tbsp. light corn syrup

1/4 tsp baking soda

1 cup mini Reese's peanut butter cups (halved)

1 cup mini marshmallows (I omitted these since my sister and I are not a huge fan)

1/2 cup caramel bits

1 Tbsp. heavy whipping cream

1/2 cup milk chocolate chips

1/2 cup white chocolate chips

1 tsp salt

1. Pour entire box of cereal into a large mixing bowl (I found chocolate Chex at Target). In a separate bowl, mix together brown sugar, butter (cut into smaller pieces for easier melting), and corn syrup. Microwave on high for 1 minute, remove, and stir. Microwave again for about a minute, remove, and stir. 

Add baking soda and stir until dissolved.

2. Pour brown sugar mixture over cereal and stir until evenly coated (you will not believe how good it smells already!). Put the cereal into the microwave and heat for 3 minutes, stirring after every minute.

3. When cereal is done heating, spread it out evenly on a wax paper-lined  baking sheet. Let it cool for about ten minutes then break it up into small pieces. (Seriously, I could eat it just like this and not even add any of the other goodies - it's that good!)

4. Spread marshmallows (if using) evenly over the cereal. Do the same with the peanut butter cups.

5. In a small bowl, mix together cream and caramel bits (found in the baking aisle). Microwave for about a minute. (Time might vary - keep an eye on it so it doesn't burn!) 

Once it's melted, drizzle over the cereal with a spoon.

6. Microwave chocolate chips for 40 seconds to a minute, making sure it doesn't burn. Drizzle with a spoon over the cereal. Repeat with white chocolate chips. (Okay, I could not get my white chocolate to melt and drizzle well so the drizzles got a little chunky - but hey, it's all good right?)

7. Sprinkle salt over cereal and place baking sheet in the fridge to set and harden.

I'm so sad I forgot to take pictures but just from the ingredient list alone you can tell this is going to be good! There is nothing in there NOT to love! 

This next recipe I found on skinnytaste.com and thought it'd be the perfect snack for the bachelorette party to combat all that sweet y'all just read about. Again, forgot to take pics but this appetizer was so good - light, refreshing, and healthy! Plus it was a cinch to throw together before I left for the weekend. I definitely want to make it again this summer when its hot hot hot!

Southwestern Black Bean Salad


1 (15 oz) can black beans, drained and rinsed
9 oz frozen corn, thawed
1 tomato, chopped
1 small avocado, diced
1/4 cup red onion, chopped
1 scallion, chopped
(I just had some green onions on hand so threw those in instead)
Juice of 1 lime
3 Tbsp extra virgin olive oil
1 Tbsp cilantro (I omitted)
Salt and fresh pepper

1. Combine beans, corn, tomato, red onion, scallion, cilantro, salt and pepper. Mix with lime juice and olive oil. Marinate in fridge for 30 minutes. Add avocado before serving.

How easy is that?!

Random thought.....Can I just tell you how obsessed I am with this song?? It is awesome and makes me want to stop whatever I'm doing and worship right there on the spot. Hope y'all enjoy as well!

Sow in Peace

James 3:17 "But the wisdom that comes from heaven is first of all pure; then peace-loving, considerate, submissive, full of mercy and good fruit, impartial and sincere. Peacemakers who sow in peace raise a harvest of righteousness". Doesn't this verse just some up every attribute we would like to possess?? Let this be our daily reminder of the power of God and the transformation of our hearts that only He can accomplish. If we ask, according to His will, we will receive. Therefore we can walk through our days with purity and peace, being considerate, submissive, merciful, sincere, and impartial to all those we encounter. What better way than to show people the love of Jesus than with the wisdom that can only come from our Heavenly Father!

Crockpot Santa Fe Chicken

From: http://www.skinnytaste.com/2009/02/crock-pot-santa-fe-chicken-425-pts.html

1 1/2 lbs chicken breast

14.4 oz can Rotel

15 oz can black beans

8 oz frozen corn (I just had canned so I stirred it in for the last few minutes to heat through)

1/4 cup chopped fresh cilantro (I omitted)

14.4 oz can chicken broth

3 scallions chopped

1 tsp garlic powder

1 tsp onion powder

1 tsp cumin

1 tsp cayenne pepper (to taste...I used this amount and it was pretty spicy)

Salt to taste

1. Combine chicken broth, beans, corn (if frozen), Rotel, cilantro, scallions, garlic powder, onion powder, cumin, cayenne, and salt in bottom of crock pot. 

2. Season chicken breasts with salt and lay on top.

3. Cook on low for 10 hours or on high for 6 hours. Half an hour before serving, remove chicken and shred. Return to crock pot and stir in. (I added a scoop of sour cream and stirred it in at this point to make it super creamy. Adjust salt and seasonings if needed.

4. Serve over rice, in a tortilla, or on top of chips!

This was an absolute winner for the two of us and I want to make it about every week or so. And I love not having to do anything for dinner when I get home from work other than lifting a fork!

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Three Cheese Manicotti

From: Family recipe

2 cups mozzarella cheese, shredded, divided

1 cup light ricotta cheese

1/2 cup parmesan cheese, grated

2 eggs, beaten

1/2 tsp salt

1/8 tsp pepper

1 tsp fresh parsley, chopped

8 manicotti shells, cooked to package directions

2 cups spaghetti sauce

1. In large bowl, combine 1 cup mozzarella cheese, ricotta, parmesan, eggs, salt, pepper, 

and parsley. Stir gently.

2. Stuff cooked manicotti shells with cheese mixture.

3. Pour 1/2 cup of sauce in bottom of 2 quart casserole.

4. Arrange shells on top, pour rest of sauce over manicotti.

5. Sprinkle with remaining cheese.

6. Bake uncovered at 350 for 25-30 minutes or until bubbly.

Enjoy!