Christmas is just around the corner. A lot of great cookie recipes here.
Here are 75 Christmas Cookies Recipes that we adore! From healthy to indulgent, these will surely please family and friends this holiday.
Click on the link for these great cookie recipes
Source: 75 Christmas Cookies Recipes We Love – Kids Activities Blog
What You’ll Need:
one 9×5-in. loaf pumpkin bread (about 1 lb.)
1 cup (about 8-1/2 oz.) cream cheese frosting
24 oz. orange candy coating
2 Tbsp. chocolate chips or chocolate candy coating
2 oz. green candy coating
Crumble the baked and cooled pumpkin bread into a large bowl, and work it gently between your fingers until it is in small pieces.
Add the frosting to the pumpkin bread crumbs, and stir them together until well-combined and no streaks of frosting remain. The mixture should be moist and hold together if you squeeze it into a ball between your fingers. If it seems too dry, add another spoonful or two of frosting to get it to a workable consistency.
Use a small 1-inch candy scoop or a spoon to scoop out small balls of the pumpkin bread mixture. Roll them between your palms until perfectly round, then place them on abaking sheet covered with parchment or waxed paper. Chill the balls for 2 to 3 hours or until firm.
Place the orange candy coating in a medium microwave-safe bowl and microwave it until melted, stirring after every 30 seconds to prevent overheating. Use dipping tools or a fork to dip a pumpkin bread truffle into the orange candy coating. Let the excess drip back into the bowl, then place the truffle back on the baking sheet. Repeat until all of the truffles are dipped.
Melt the chocolate chips or chocolate candy coating in the microwave, and stir the melted chocolate into the remaining melted orange coating to make a deeper orange color. Transfer the dark orange coating to a paper cone, piping bag fitted with a small round tip, or a plastic bag with a small hole cut in the corner. Pipe intersecting lines across the top of the truffles to represent the pumpkin’s creases.
Melt the green candy coating in a microwave-safe bowl, and transfer it to a paper cone, piping bag fitted with a small round tip, or a plastic bag with a small hole cut in the corner. Pipe curls of green coating on top of each pumpkin to represent vines. Refrigerate the truffles briefly to set the candy coating. For the best taste and texture, serve Pumpkin Bread Truffles at room temperature, and store extra truffles in an airtight container in the refrigerator for up to 2 weeks.
SEPTEMBER 1, 2015
“Who keeps us in life And does not allow our feet to slip.” Psalm 66:9, NIV
Can you just stop for a brief moment in the midst of your busy day and think about how in the world you’ve made it this far? How is it that you made it alive from all of those horrible situations? I know we can all relate this morning that life has been anything but easy. We can all agree that God’s goodness and His protection has always KEPT us. That no matter how difficult the situation may have been or how distant He’s felt, He has never left your side, He’s KEPT you.
Those moments when you thought you were going to loose your mind, God KEPT you sane. Those moments when you thought you couldn’t go forward any longer, God KEPT you moving. Those moments when you wanted to lash out to those people that have wronged you, God KEPT your mouth shut. Those moments when you barely had any money to eat, God KEPT your stomach full, He KEPT your lights on and your rent paid. When you faced situations that made you weak in the knees, He’s KEPT you standing.
I can go on and on but I know you can clearly see how He’s KEPT His promises over your life. So today, KEEP your first love for Him burning and start thanking Him for what He has done and for what He will continue doing in your life. He is faithful yesterday, today and forever more. He has KEPT you woman of God, so rejoice and love on Him. Shout out, “I AM A KEPT WOMAN”!
Prayer: Thank You King Jesus for keeping me together throughout all of life’s circumstances. As I reflect on this today, I just want to tell you thank You. Continue keeping me in the palm of Your hand, in Jesus name, Amen!
Inspiring Women Around the World. Praying For Revival Among Us. Encouraging Unity.
Source: Daughters of the King Daily Devotionals // The best daily devotional for women.
Traditional enchiladas get a better-for-you upgrade in this no-roll, cheesy quinoa bake.
Source: Chicken Enchilada Quinoa Bake recipe – from Tablespoon!
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 1/2 cups cooked quinoa (white or red)
- 1 1/2 cups shredded cooked chicken breast
- 1 can (15 oz) Progresso™ black beans
- 1 can (4.5 oz) Old El Paso™ chopped green chiles
- 1 tablespoon chili powder
- 2 cups Old El Paso™ enchilada sauce (from 19-oz can)
- 1/2 cup shredded sharp Cheddar cheese (2 oz)
- 1 cup shredded pepper Jack cheese (4 oz)
- Sour cream or plain Greek yogurt
- Sliced avocado
- Fresh cilantro
- Crumbled cotija (white Mexican) cheese, if desired
- Heat oven to 350°F. Spray 8-inch square (2-quart) or 13×9-inch (3-quart) ceramic or broiler-proof baking dish with cooking spray.
- Heat 10- or 12-inch skillet over medium-high heat. Add oil and onion; cook 5 minutes or until onion is soft.
- Reduce heat to low. Add quinoa, chicken, black beans, green chiles, chili powder and 2 cups of the enchilada sauce; stir to combine. Remove from heat.
- Stir in Cheddar cheese. Transfer quinoa mixture to baking dish. Top evenly with pepper Jack cheese.
- Bake 10 to 15 minutes.
- Turn oven control to broil. Place baking dish about 5 inches from broiler; broil 1 to 2 minutes or until cheese is golden and bubbly. Remove from broiler. Top with sour cream, avocado, cilantro and cotija cheese. Serve immediately.