I love this book. I read it a couple of years ago. Very inspiring. It made me cry.
“I am not going to apologize for speaking the name of Jesus . . . If I have to sacrifice everything . . . I will.” –Rachel Scott
The Columbine tragedy in April 1999 pierced the heart of our country. We later learned that the teenage killers specifically targeted Rachel Scott and mocked her Christian faith on their chilling, homemade videotapes. Rachel Scott died for her faith. Now her parents talk about Rachel’s life and how they have found meaning in their daughter’s martyrdom in the aftermath of the school shooting. Rachel’s Tears comes from a heartfelt need to celebrate this young girl’s life, to work through the grief and the questions of a nation, and to comfort those who have been touched by violence in our schools today. Using excerpts and drawings from Rachel’s own journals, her parents offer a spiritual perspective on the Columbine tragedy and provide a vision of hope for preventing youth violence across the nation.
¾ cup Semi-Sweet Chocolate Chips
¾ cup (1½ sticks) Butter
3 Large Eggs
¾ cup Granulated Sugar
1 tsp Vanilla Extract
¾ cup All-Purpose Flour
3 cups Heavy Cream
¾ cup Confectioners’ Sugar
½ cup Instant Vanilla Pudding Mix, dry
Preheat oven to 325 F.
Line cupcake pan with liners.
In a large microwave-safe bowl, combine chocolate chips and butter. Microwave on high on 30 second intervals, stirring in between until completely melted and smooth.
In a separate bowl, whisk together eggs, sugar, and vanilla until well mixed.
Slowly add egg mix to the chocolate mix, whisking well.
Slowly add in flour and mix until smooth.
Add batter to cupcake liners, filling them about ⅔ full.
Bake for 15-20 minutes, until toothpick comes clean.
Let cool in pan for 10 minutes before transferring to a cooling rack.
Add ingredients to a large bowl or stand mixer and beat on medium-high speed with whisk attachments until light and fluffy.
Use an ice cream scoop to scoop the frosting onto the cooled brownies.
Top with toppings and enjoy!
Best served same day.
This recipe makes a lot of frosting due to filling the ice cream scoop, if you want to do a basic piping, use just 2 cups heave cream, ½ cup confectioner’s sugar and ⅓ cup pudding mix.
~~~~ Life Can Be~~~~~
Life can seem, ungrateful and not always kind.
Life can pull at your heart strings,
and play with your mind…
Life can be Blissful, Happy and Free
Life can put beauty in the things that you see…
Life can place challenges right at your feet,
Life can make good of the hardships we meet.
Life can overwhelm you and make your head spin.
Life can reward those determined to win!!
Life can be hurtful and not always fair…
Life can surround you with people who care
Life clearly does offer it’s ups and downs…
Life’s days can bring you both smiles and frowns
Life teaches us to take the good with the bad.
Life is a mixture of happy and sad…
Take the life you have and give it your best.
Think positive, be happy, Let GOD do the rest.
Take the challenges that life laid at your feet
take pride and be thankful, for each one you meet.
To yourself give forgiveness, if you stumble and fall,
take each day that is dealt you, and give it your all.
Take the love you are given and return it with care.
Have faith that when needed it will always be there…
Take the time to find the beauty, in the things that you see
Take life’s simple pleasures, let them set your heart free.
The idea here is simply to even the score,,,
As you are met and faced with Life’s Tug of War. -Unknown
California Spaghetti Salad
PREP TIME: 15 MINS TOTAL TIME: 15 MINS
A delicious spaghetti salad filled with fresh summer veggies and olives. Topped with a zesty italian dressing and parmesan cheese, this will be the hit of your next gathering!
1 pound thin spaghetti, broken into 1 inch pieces
1 pint cherry tomatoes, chopped in half
2 medium zucchini, diced
1 large cucumber, diced
1 medium green bell pepper, diced
1 red bell pepper, diced
1 large red onion, diced
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 bottle (16 ounces) Italian salad dressing
¼ cup grated Parmesan cheese
1 tablespoon sesame seeds
1 teaspoon paprika
½ teaspoon celery seed
¼ teaspoon garlic powder
Cook the pasta according to package directions. Drain and rinse in cold water. Add cherry tomatoes, zucchini, cucumber, green and red bell pepper, red onion and olives in a large bowl.
To make the dressing: Whisk together italian salad dressing, parmesan cheese, sesame seeds, paprika, celery seed, and garlic powder. Pour over salad and toss until coated. Cover and refrigerate for 3 hours or overnight.