It’s February. This is one of my favorite months of the year! I hear a lot of negative about this month, but have never quite understood why. “It’s too cold, dead of winter.” or “Too much snow!” You know exactly what I mean. But here are reasons to enjoy February.
Groundhogs day. Punxsutawney Phil breaks out and lets us know what to expect; more winter or an early spring. I know it’s just a crazy little animal, but it is fun, fun, fun.
28 days long. That’s right! One of the key months of winter is only 28 days long. Every other month is 30 or 31 days. Think about it. Winter starts December 21 and ends on March 20 which is 89 days. Summer starts June 21 and ends September 22 which is 93 days long! February is looking better and better!
Spring Training. I love baseball and spring training begins this month. Yes! February is a month of new beginnings for baseball fans! Wahoo for baseball, especially the Pittsburgh Pirates!
My birthday. I was born in this lovely month. It doesn’t get better than that!
And Valentines day. A day to celebrate love. Love for your spouse, your mother, your daughter. Love for God. Ah, now we’re onto something! Celebrating God’s love. Do you realize just how much our God loves us? How He longs to be in a relationship with us? How He wants to take care of us? And be His all in all?
John 3:16 says:
For God so loved the world that He gave His only begotten Son, that whoever believes in Him should not perish but have everlasting life.
There is nothing better than that! God loves us so much that He sent His only Son. He sent Jesus to live with us and to die for us, so that we would not perish, but live forever with Him! This is the greatest love of all. Celebrate the love of God today, and every day, with your family and friends!
God is Good; All the Time.
Priscilla
Pecan Marshmallow Bark
2 10 oz packages cacao chips or chocolate chips
1/4 cup white chocolate chips
1 1/2 cups chopped pecans
2 cups mini marshmallows
1/4 cup mini marshmallows (optional)
Start by preparing the pan by covering a cookie sheet with parchment paper. I use a cookie sheet that is 17” by 12”.
In a medium saucepan, pre-sprayed with cooking spray, begin to melt the chocolate, both the cacao chips and the white chocolate chips, very slowly in a pan over low heat. This is a long process, but worth it! When the chocolate to melt, take the pan off of the burner. The mixture should be smooth and creamy and, well, chocolatey! If the texture is still a little rough, place the pan back onto the burner for 30 seconds. Now fold in the chopped pecans, gently stirring until they are evenly coated. Now stir in the 2 cups of marshmallows in the same way, coating the pecans and marshmallows with the velvety chocolate.
Spread this delightful soft, but crunchy goodness gently and evenly over the parchment paper, smoothing it out with a spatula to keep it consistent. Take the 1/4 cup of mini marshmallows and sprinkle them on top of the bark. This adds a little extra “fun”! Take the cookie sheet and refrigerate it until the bark is solid, about 15 minutes to an hour.
Peel the Pecan Marshmallow Bark from the parchment paper, breaking it as you go. The bark can be broken into small or large pieces, whatever you like. Store the bark in a zip plastic storage bag or in a decorative cookie tin. You will want to keep the bag or tin in a cooler spot. I keep mine refrigerated.
Now sit back and relax and enjoy the Pecan Almond Bark!
Beautiful!! And Yum!!
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