Monthly Archives: May 2016

Table Conversations

“Everybody’s an expert” …. I’m no expert!

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expert |ˈekˌspərt|  –  (noun):  a person who has a comprehensive and authoritative knowledge of or skill in a particular area

There is a lot of pressure in being an expert.  Pressure that I don’t necessarily desire to pursue.  Even so, I do believe in giving one’s best to whatever one commits to.  In 1 Corinthians 15:58 we find these words:

“Therefore, my dear brothers and sisters, stand firm. Let nothing move you.  Always give yourselves fully to the work of the Lord, because you know that your labor in the Lord is not in vain” (New International Version).

What is “the work of the Lord?”  For many years I served as an administrative assistant and/or business manager within the office of a church.  I later answered the call to pastoral ministry, and this is the true desire of my heart today.  In either aspect of these professions, it would seem that my life is fully dedicated to the work of the Lord.  Yet, I believe giving oneself “fully” goes much deeper than what my profession has become.

As a Christian, I have made a commitment to God that everything I am and all that I say or do would be “fully to the work of the Lord.”  Therefore, my relationships – whether it is with other Christians or not, should reflect God’s love and compassion.  My behavior toward others as well as the words I choose should lift others up, not tear them down.  The actions of my life should reflect a servant’s heart like Jesus, not judgment.  No matter what I am up against, my life should  be fully focused on reflecting God’s work within me and the work He wants to do through me rather than the circumstances around me.

Just because my work is within the ministry of the church, it does not mean my work has always been fully focused on the work of the Lord.  Being detailed oriented and somewhat of a perfectionist (I’m trying to cure that) can cause me to fail to see the more important things God wants to show me.  It is the difference of being a Mary or a Martha (Luke 10:38-42).  Granted, there is a need for both, but sometimes I have a tendency to be more of a Martha when it might have pleased God more for me to be a Mary.

I have come to realize that my expertness in presentation can miss the point of the purpose.  Therefore, the expert I become becomes no expert at all.  This I do know.  If I faithfully dedicate my life to Christ, and allow God to do His work within me the way He wants to do it within me, then I am prepared to give myself fully to the work of the Lord.  It will not be in vain, because He has assured me that even the smallest of my offerings can be used to His glory – even when I fail.

My challenge today is to continue to offer my life fully to the work of the Lord so He can continue the work He has started within me and through me.  I invite you to do the same.

Verse of Encouragement ∼ Philippians 2:1-5

“If you have any encouragement from being united with Christ, if any comfort from his love, if any fellowship with the spirit, if any tenderness and compassion, then make my joy complete by being like minded, having the same love, being one in spirit and purpose. Do nothing out of selfish ambition or vain conceit, but in humility consider others better than yourselves. Each of you should look not only to your own interests, but also to the interests of others. Your attitude should be the same as that of Christ Jesus.”

 

Recipes

The Pink Stuff (Salad)

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Once in a while a recipe becomes a great fall back when in a pinch.  This salad is one of those and is well liked.

“The Pink Stuff,” named as such by our Springs First Singles’ group several years back, can actually be any color, depending on your choice of Jell-O mix.  I usually chose strawberry, cherry, or black cherry, thus the reason it became “the pink stuff.”

Ingredients:

  • 1 3-oz. pkg. Jell-O Mix (any flavor)
  • 1 20-oz. can crushed pineapple (drained)
  • 1 11-oz. can mandarin oranges (drained)
  • 1 8-oz. container Cool Whip
  • 1 16-oz. container Cottage Cheese

Directions:

Mix Jell-O of your choice with the cottage cheese and cool whip, allowing the Jell-O to dissolve and combine well.  Add pineapple and oranges.  Mix well.  Cover and refrigerate at least 30 minutes before serving.

Recipes

Cornflake Peanut Butter Cookies

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This is the best way to eat cornflakes!  These are quick, yummy, and a crowd pleaser.  If you don’t have time to drop them onto waxed paper, dump them into a 9×9″ baking pan and make bars out of them.    I bet you can’t eat just one!!

Ingredients:

  • 6 cups Cornflakes (Frosted Flakes work well too)
  • 1 cup sugar
  • 1 cup light corn syrup
  • 1 cup peanut butter (creamy or crunchy – it’s your pick)

Directions:

In a large saucepan, mix sugar and corn syrup together.  Bring to a boil.  Remove from heat and stir in peanut butter until well blended.  Add cornflakes and stir until flakes are well coated.  Drop by spoon full onto waxed or parchment paper.  Let set, then dig in!

This recipe is easy to double and should be considered if you want any extras to share.  Smiling Sunflower

Recipes

Honey Oatmeal Loaves

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This was a new recipe that I tried about a year ago and was instantly hooked!  It is a heavy dough, but sweet and buttery.  Sadly, I could make a meal out of it!

Ingredients:

  • 2 cups water
  • 1 egg (beaten)
  • 1 cup rolled oats
  • 1/3 cup softened butter
  • 1/3 cup honey
  • 1 tsp. salt
  • 2 pkg. yeast
  • 5 cups flour

Directions:  

In a saucepan, boil 1 cup water.  Stir in oats, butter, honey, and salt.  Mix well and allow it to cool.  In a large mixing bowl, mix 1 cup warm water with the 2 packages yeast and allow it to dissolve.  Add the cooled oatmeal mixture and egg to the flour to make a stiff dough.  Spread the dough into two greased loaf pans, smoothing out the top of the loaves (dough will be like a thick batter).  Cover and let rise until double in bulk.  Bake at 375º for 50-55 minutes.  Remove from pans and brush with melted butter.  Slice and serve.

Recipes

Sweet Dough (Cinnamon Rolls)

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Nothing smells or tastes better than cinnamon!  This sweet dough makes the best cinnamon rolls, but it is also good just made into two loaves of bread.  I even had an owner of a restaurant inquire as to what my recipe consisted of because they had heard so much about my cinnamon rolls.  I laughed.  They were well known for their own cinnamon rolls so it caught me a bit off guard.  Next to my name, that probably will be the only claim to fame I can own.

Sweet Dough Ingredients:

  • ½ cup milk
  • ½ cup sugar
  • 1 tsp. salt
  • 2/3 cup vegetable oil
  • 2 envelopes yeast
  • 1/2 cup warm water
  • 4 eggs (beaten)
  • 4 ½ cups flour

Combine milk, sugar, salt and vegetable oil in a large bowl.  In a small bowl, dissolve yeast in warm water.  Add to milk mixture and mix well.  Add 2 cups flour and beat until smooth.  Add remaining flour, 1 cup at a time, to make a soft dough.  Turn out on a lightly floured surface; knead until smooth (about 5 minutes).  Add flour as needed to keep the dough from sticking.  Spray the inside of the bowl with a cooking spray, then place the dough back into the bowl.  Cover and let rise in a warm place until it is double in bulk (approximately 1-2 hours).  When ready to make into loaves or rolls, punch the dough down and knead lightly.  Shape into two loaves, dinner rolls, or cinnamon rolls.  Let rise until double in size.  Bake at 375º for 25 minutes or until golden brown.

For cinnamon rolls:  Divide the dough into 2-3 parts and roll it out to about ¼ inch thick.  Using a soft butter, spread butter over the entire dough area, cover generously with cinnamon and sugar (add raisins or nuts if you prefer), and roll dough into a tube like shape.  Slice dough into 1 ½” slices and place them cut side down on a cookie sheet or in a 9×13″ pan.  Allow them to rise before baking.

Frosting for cinnamon rolls:

  • ½ cup butter, softened
  • 8-oz. cream cheese
  • 4 cups confectioners’ sugar
  • 2 tsp. vanilla extract
  • milk

With mixer, beat butter and cream cheese until well blended.  Add confectioners’ sugar and vanilla.  If you’d like to make the frosting more like an icing, add a little milk to thin it down.  Four onto warm cinnamon rolls and allow it to melt down over the sides.  Ooo…la..la!

Recipes

Rise While You Sleep Overnight Dinner Rolls

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I love bread, but it is the greatest downfall in my life!  Here is one of my favorite recipes that you mix up before going to bed and let rise while you sleep.  Roll the dough into crescent type rolls first thing in the morning and enjoy hot rolls with your lunch at noon.

Ingredients:

  • 1 pkg. yeast (dissolved in ½ cup warm water)
  • ½ cup sugar
  • 2 eggs (beaten)
  • ¾ cup warm water
  • ½ cup vegetable oil
  • 1 tsp. salt
  • 4 cups flour

Once yeast is dissolved, mix it together in a large container with the sugar, beaten eggs, warm water, vegetable oil, and salt.  Add flour and mix well.  Cover and let sit overnight (the dough may overflow the container if it isn’t large enough so be sure to set it in a place where the overflow won’t hurt anything, including the dough).

The next morning, sprinkle your work area with flour, divide dough into three parts and roll each part into a circle like a pie or pizza crust (does not have to be perfectly round).  Using a pizza cutter, slice the dough into 8 triangular pieces.  Beginning at the wide end of each piece, roll the dough up like a crescent roll.  Place on a greased cookie sheet and let rise (about 2-4 hours).  Bake at 375º for 10-12 minutes or until golden brown.  Yields 36 rolls.

Recipes

Barbecue Meat Balls

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These meatballs became a hit with our family several years back, and are requested often by family and friends. I highly recommend them!

Ingredients:

  • 3 lbs. ground beef
  • 1 can evaporated milk
  • 2 cups quick rolled oats (can substitute with 2 sleeves finely crushed crackers)
  • 2 eggs (beaten)
  • 1 cup onion, finely chopped (optional)
  • ½ tsp. garlic powder
  • 2 tsp. salt
  • ½ tsp. pepper
  • 2 tsp. chili powder

Directions:

With the exception of the ground beef, mix all ingredients together to allow oats (or crackers) to absorb the milk.  Add ground beef and mix well.  Shape into balls the size of a ping-pong ball.  If you find it difficult to get the meatballs to form well because they are too sticky, add a few finely crushed crackers.  Place meatballs on a cookie sheet in one layer and bake for 25-30 minutes at 350º.  After the meatballs are done, place them in a crock-pot and pour the sauce (recipe below) over them.

Sauce:

  • 2 cups ketchup
  • 1 ½ cup brown sugar
  • 2 tbsp. liquid smoke
  • ½ tsp. garlic powder
  • ½ cup onion, finely chopped (can also use minced onion)

Mix all ingredients together until brown sugar is dissolved.  Pour over meatballs, making sure they are well covered.  Cook on high for 1 hour, or on low for 3-4 hours.  Yields about 36-40 meatballs.  If you don’t need that many for one meal, freeze the meatballs after you have baked them.  When ready, place frozen meatballs in crock-out, add sauce, and cook on high for 1 ½ to 2 hours or until well heated and gooey.

Crafts

Book Angel

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Book Angel

I love these angels made from hymnals as well as other books.  I made one for my mom using a hardback book on gardening.  It became her “Garden Angel,” although I highly recommended not placing it in her garden.  Before we begin to fold the pages into the shape of our angel wings and dress we cruise through old bookshelves looking for a strong-backed book that will allow it to stand upright wherever the angel is set.  A wooden head, curly doll hair, wire halo, and a few embellishments to dress them up complete these precious angels.

These angels are quite simple and part of the enjoyment is making your own, but if crafting is not your forte, then I invite you to contact me at enola@enolastable.com on how you might obtain one of these book angels.