Prayer Changes Everything

We began our journey back to the burgh last year when my daughter became ill. It took a few doctor’s visits to determine the root cause of her illness, but through prayer, a particular doctor offered a possibility. And an MRI proved her to be correct. But there was more. Something else was not right, so additional doctor’s visits and a second illness reared it’s ugly head. It was clear, Satan was on the rampage attacking my daughter. The second illness was deemed as incurable, she’ll have to live with it for the rest of her life, with a possibility of taking multiple medications. I did not accept it. I will not accept a dire diagnosis. Not because I didn’t believe that she had the illness, as there was a plethora of evidence to indicate that she did. No, I know that the God that I serve is bigger than any incurable disease and I became bound and determined to build my faith and trust in God that He would perform a mighty work in my girl’s life! NO! I say NO to illness, sickness, aches, pains, colds, allergies and any other disease that Satan wants to throw our way to prevent us from doing God’s work. In the name of Jesus, NO MORE ILLNESS! Of course I wanted the healing NOW, but God had a plan. Doesn’t He always? This was a plan to move us back to Pennsylvania, back to the burgh. A plan to show both of us that He is bigger than a disease. A plan full of abundance, grace and above all else, love! His love is so great. He loves us more and more and more!

Before we made our final move from Indiana to Pittsburgh in early April, we had one final trip to the doctor. Although my girl was getting healthier and healthier, she was still taking three medications. The doc suggested that she begin to wean off of one med completely and slowly reduce the dosages of the others. The road to complete healing had begun!  

Now fast forward to June on a lovely, sunny Sunday. As always, we began the day by going to church, but this day would be different. There was a particularly strong emphasis on praying for the sick who were in the service. When asked who needed prayer, my girl raised her hand. In a few moments, she, and the others who needed prayer, were surrounded by prayer warriors. When asked the need, she requested completely healing of this incurable disease. A word was spoken over her that she should expect a good report from the doctor on her next visit. And that was that! I knew without a shadow of a doubt that she was healed and that the disease was gone. But there is no physical evidence that could ‘prove’ this, so we prayed for something that would show the healing.  Now being ‘new’ to the area, we had to wait a long time to get an appointment with a new doctor. We had an appointment in June, but days before, we were contacted that his doc did not accept our health insurance (we had been previously told that he did). They offered an appointment for mid July with another doc in the group who did accept our insurance, so we agreed to wait until July. As this unfolded, I realized that the original doc was not the doc that God intended us to see. He planned for us to see the one scheduled in July. Never know the exact reason for the switch, but I trust God, since He has never failed us. So July came and we went to the appointment with anticipation. On the way there, I began to pray that the doctor would suggest that my girl did not have this disease and did not need the meds. That she would decide this “on her own” (or because God put these words in her mouth, to be exact).  The appointment began with the usual list of questions and upon the conclusion, the doc said, in so many words, “After reviewing her file, sent from Indiana, and after reviewing the information given in the intake appointments, and with the answers today, it is my belief that she does NOT have this disease, and that she was previously misdiagnosed. And we should begin to wean her off all meds, starting today!”  Praise you Jesus!!! Jump for joy! God is Good all the time. My girl is healed. Completely healed. We give the glory, honor and praise to the Almighty God!!  All it takes is faith the grain of a mustard seed:

Luke 17:6

And the Lord said, If ye had faith as a grain of mustard seed, ye might say unto this sycamine tree, Be thou plucked up by the root, and be thou planted in the sea; and it should obey you.  

Matthew 17:20

Truly I tell you, if you have faith as small as a mustard seed, you can say to this mountain, 'Move from here to there,' and it will move. Nothing will be impossible for you."

And you can move mountains! In my book, this disease was a mountain. My daughter was chained to the mountain with the possibility of taking meds her entire life. But glory to God, the chains are broken, and we moved a mountain, through Jesus Christ! And you can too, A grain of a mustard seed, just a grain. All things are possible! I can do ALL things through Christ, who gives me strength - Philippians 4:13!!

And now that my girl is off of the meds completely, she is doing great!  She decided to whip up a batch of Chocolaty Peanut Butter Muffins. These muffins are full of protein, taste wonderful and are healthy! Yes, healthy! They are flourless because ripened bananas, along with a couple other ingredients, including eggs, give them the push they need to replace the flour. And whereas you can use sugar, if you prefer, we use pure maple syrup or honey with just a touch of brown sugar. And where do we buy our honey? From the Monroeville Farmers Market, of course. And the muffins are not only tasty with that rich chocolaty, peanut butter goodness, but they fill you up - a winning combination. 

God is Good, All the Time!

Priscilla

Chocolaty Peanut Butter Muffins

3 very ripe bananas, mashed (about 1 cup mashed)

1/2 16 ounce jar organic peanut butter - I like crunchy PB

3 whole eggs

1/2 cup honey or pure maple syrup

1 teaspoon vanilla extract

1/8 cup cacao

1/8 cup brown sugar

1/2 teaspoon sea salt

1 teaspoon cinnamon

1 teaspoon baking soda

1/2 cup plus mini chocolate chips - optional

1/2 cup chopped peanuts or sunflower seeds or pepitas - optional

Preheat your oven to 350F and prepare a muffin tin with paper lines, or use butter or cooking spray.

In a large bowl, begin to smash the bananas to break them down. Blend in the peanut butter, followed by the eggs, one at a time. Then add the honey or pure maple syrup and the vanilla. Now, begin to fold the dry ingredients, the cacao, brown sugar, sea salt and cinnamon and finally the baking soda. Add the mini chocolate chips, if you like or any of the other optional ingredients. 

Using a small scoop or measuring cup, pour the batter into each muffin cup, distributing the batter evenly.  If there is extra batter, grab a small oven safe bowl, spray it quickly and add the batter. Depending on the size of the bowl and extra batter, this may take a bit longer to bake. 

Bake for 15 to 20 minutes. The muffins should be puffed up, firm and 'dry'. If they look too wet and jiggly, bake an additional 2 minutes, but keep a watch because you don't want to over bake.

Very important: Allow the Chocolaty Peanut Butter Muffins to cool for 15 minutes before removing from the pan. The muffins will continue to firm up as they cool down. Removing them from too early could deflate them.

Serve immediately with preserves the farmers market or fresh fruit, or, store the Chocolaty Peanut Butter Muffins in a sealed container in the fridge for a week, plus. We bake a double batch about every two weeks and they taste just as good on day 14 as they did on day one. 

NOTE: Almond butter or sunflower butter may be substituted for the peanut butter in this recipe.

Farmers Market Finds: Bacon, Bacon, Bacon!

Who likes bacon? I do! Entire cooking shows are devoted to bacon. And for a good reason. It’s Bacon! And YUM! 

But first, a shout out to all of the Farmers Market vendors from the Monroeville Farmers Market, who unknowingly have contributed to the past, present and future posts entitled Farmers Market Finds:

• Produce: A plethora of farms and farmers from throughout the area, who sell the most wonderful fruits and veggies
• Raw honey vendors: Pauls Orchard and Johns Other Honey
• All Natural Preserves: Ruk’s
• Bacon, Bacon, Bacon and other fine meats: Mish Farms Meat Market
• The bakers and popcorn makers who fill the market with an aroma of deliciousness 

I have enjoyed all kinds of bacon dishes from breakfast sandwiches to bacon jam to bacon ice cream and have recreated some. So, in honor of the Farmers Market, I am spotlighting bacon and have included more than one bacon recipe in this post, but sorry, there's no room for bacon ice cream!

Just think about the creativity behind the vast variety of bacon recipes, both savory and sweet. So is the creativity that God infused when He created this place where we live called earth. Look around and see the wondrous works of God!

Job 37:14 (NKJ)

Stand still and consider the wondrous works of God.

We went to Phipps Conservatory last weekend and marveled at the beauty of the lush, green plants, shot, tall, big and small. Plants that produce fruits or vegetables or that provide shade from the hot sun or that spread far and wide to cover the ground with dense, low shades of green that sparkle in the sun like emeralds. And hen there’s the flowers. Bright, vibrant shades of pinks, oranges and yellows, along with scarlet reds and velvety royal purples, not to mention the rich fragrances wafting through the entire place. We turned the corner and before the lavender was in view, we knew what was ahead. There is no mistaking that sweet, fresh aroma floating through the air.  All of this beauty created by God for us to enjoy. And since we are all made in His image, with the likeness of God, and, knowing that God is creative, then we can embrace the fact that we too are creative. 

Genesis 1:27 (AMP)

So God created man in His own image, in the image and likeness of God He created him; male and female He created them.

God has blessed me to be creative and I enjoy sharing my creativity. I can be found watching a Pirates game while crocheting, sewing, painting, and especially while cooking. So here it is: Bacon, Bacon, Bacon!  Three bacon recipes for you to enjoy from one extreme to another:

Pineapple Jalapeno Bacon

Twisted Cabbage and Noodles

Bacon Cheddar Muffins

God is Good; All the time!

Priscilla

Pineapple Jalapeno Bacon

16 ounces farmers market bacon

1/4 to 1/2 cup (or even more) pineapple Jalapeño preserves

or

1/4 to 1/2 cup (or even more) mixture of hot pepper preserves and your favorite fruit preserves

Preheat the oven to 375. 

I use a baking tray with a wire rack. (It is actually a 9 by 13 baking pan with a rack that was a gift from daughter. I like roasting a whole chicken or duck and the pan drippings are wonderful for the gravy…but that’s a whole other subject!) Or, use a cookie sheet covered in parchment.  Have the prepared pan ready and waiting. 

Add the preserves to a skillet that is large enough to fit the bacon.  Over low heat,  warm the preserves. When the jam is loose and will easily spread in the pan, remove the skillet from the heat. Glaze each strip of bacon by placing it into the skillet and spread the warm preserves with a pastry brush. Place the coated bacon strip over the rack in the prepared pan (or over the parchment paper) a single layer. Repeat until all of the bacon is coated. Scrape the rest of the warm jam from the skillet, if any is left, and evenly distribute it over the already coated bacon. 

Place the pan into the oven for 15 minutes to 20 minutes until the bacon is crisp with a beautiful glossy finish. Keep an eye on the bacon if it needs longer to crisp as the glaze could easily burn.

Enjoy Pineapple Jalapeño Bacon with eggs over easy for breakfast, as the “B” on a BLT for lunch, or with a big plate of Pierogi for dinner. Pineapple Jalapeño Bacon anytime! YUM!

Twisted Cabbage and Noodles

1 pound farmers market bacon, chopped

1 onion, chopped

1 small cabbage or 1/2 large cabbage, chopped

1/2 to 1 stick butter

1 pound egg noodles

salt

pepper

In a medium to large pot, that has a lid, cook the chopped farmers market bacon until it’s crisp. With a slotted spoon, remove the bacon onto a waiting plate and set aside, out of reach of snacking!  Using the hot bacon fat, still in the pot, add the onion. Salute until it is softened and begins to caramelize. Add the cabbage into the pot. Stir to coat the cabbage with the bacon fat and to infuse the onion with the cabbage. Cook over a medium, low heat with the lid on for 10 to 20 minutes, until the cabbage begins to soften. Add butter, up to a 1/2 stick at a time, if needed. 

In the meantime, prepare the egg noodles using the package directions.

Once the cabbage is soften, remove the lid and stir in salt and pepper to taste. Now, crank the heat under the pot to just below high and stir, stir stir. This will  gentle fry the cabbage and onion. Add up to 1/2 stick of butter, if needed. Add the well drained noodles to the mix and continue “frying” the cabbage and noodles for up to five minutes. 

Now here’s the twist: Add the bacon! You can add the bacon in either of two ways:

Fold the pile of crisp, chopped bacon and distribute it evenly through the cabbage and noodles.

or

Ladle a portion of cabbage and noodles into an individual bowl and sprinkle the crisp, chopped bacon on top. I like this option for a three reasons: 

1. Some folks do not like bacon thrown into the mix (I can’t figure out why!!). 

2. Some folks like lots of bacon, while others like just a touch of bacon. 

3. If you have leftovers, the bacon will soften if it is in the mix with the cabbage and noodles. 

No matter what, you will enjoy eating Twisted Cabbage and Noodles!

Bacon Cheddar Muffins

12 to 16 ounces farmers market bacon, chopped

1 1/4 cup flour

1 tablespoon baking powder

3 T sugar

pinch salt

1 tablespoon finely chopped onion

3 cups shredded sharp cheddar cheese - I like sharp white cheddar

5 eggs slightly beaten

1/4 cup oil

1 cup milk

Preheat oven to 350.

Butter the muffin cups or use cooking spray or use paper liners in the cups. This recipe makes 12 to 18 muffins, so have a second muffin tin ready, just in case. 

In a skillet, cook the chopped farmers market bacon until crisp. With a slotted spoon, remove the bacon onto a waiting plate and set aside to cool down, out of reach of snacking!  Save the liquid bacon fat to use as all or part of the 1/4 cup oil for the Bacon Cheddar Muffins or discard.

In a bowl, add the flour, baking powder, sugar, salt, the cooled chopped, crisp farmers market bacon, the finely chopped onion and the shredded cheddar. In a large liquid measuring cup, slightly beat the eggs, then add the bacon fat or oil and milk. Pour the liquid into the dry mixture and mix just enough to gently incorporate the wet into the dry. Do not over mix! Pour the batter into each prepared muffin cup, about 3/4 full. 

Bake the muffins for 20 to 22 minutes until lightly browned. Remove the tin from the oven and follow this very important instruction:  Do not remove the muffins yet!!!

Cool the muffins for 15 minutes before removing from the pan or they will flatten, leak cheese and appear to be under baked. Use a small metal spatula to loosen the edges around each muffin, then pop each out.

For a little kick, spread your Bacon Cheddar Muffin with hot pepper preserves!

or

For a big kick, add up to a tablespoon of chopped jalapeños when adding the onion, prior to baking. Yum! 

Farmers Market Finds! Take Two: Pittsburgh Pico

There is such joy in my life. Joy and thankfulness. We are back in the ‘burgh. I am blessed with so many things: wonderful church, family nearby, good jobs for both myself and my daughter, a lovely home in a quaint neighborhood. But mostly I am joyful and thankful at knowing that I am walking with God and am following His lead in my life. 

A year ago at this time, we were at the beginning stages of a hard fought journey. It was the beginning of many trials and heartaches and little did I know then that is would change the course of our lives.  I had taken a virtual position with my company in 2016 and we, my daughter and I, had decided that we should consider moving from Muncie, Indiana. We made the decision to move to Florida. We made the decision! We talked to God about it but He didn’t agree or disagree. We could feel that God agreed that we would move, but didn’t feel that He agreed that the move should be to Florida. So, now in the summer of 2017, we were still in Indiana and at the beginning of a tough road ahead of us. We prayed and prayed and prayed. No changes. It was in one of the many conversations with my sister that I heard “Have you thought about moving back here (Pittsburgh)?” I knew in an instant that this was exactly where God wanted us. I approached my daughter, who was set to move to Florida, and she jumped off of the Florida train and onto the Pittsburgh train in an instant!  So while in the midst of a tough, hard fought battle that continued into 2018, we began preparing to get our house onto the market. Even through hearing the nay sayers and doubters at every turn who were saying things like: 

“You said you wanted to move to Florida, now all of a sudden you’re moving to Pittsburgh. Are you sure you’re hearing from God and not you just running away?” 

“You’ll never sell your house in the winter. No-one buys a home in the winter. No-one!”  

I will say to the doubters: I heard from God. He not only found a buyer for my house in Indiana in the winter, a few days before Christmas, but He presented us with a new home in Wilmerding, Pennsylvania. A home in a wonderful neighborhood that is in walking distance to shops, restaurants, a bank, post office, a park and even a deli! A home with white walls, a blank slate to use our creativity to design what we want. A home with the perfect kitchen with tons of counter space where I can produce another Farmers Market Find! 

These things I have spoken to you, that my joy may remain in you, and that your joy may be full. John 15:11

Therefore we also, since we are surrounded by so great a cloud of witnesses, let us lay aside every weight, and the sin which so easily ensnares us, and let us run with endurance the race that is set before us, looking unto Jesus, the author and finisher of our faith, who for the joy that was set before Him endured the cross, despising the shame, and has sat down at the right hand of the throne of God. Hebrews 12:1-2

God is Good, All the Time!

Priscilla

Pittsburgh Pico

5 Roma tomatoes, chopped very small

1 medium onion, minced

1 fresh jalapeno pepper, minced 

or 

1 to 2 tablespoons chopped pickled jalapeños 

1/2 bunch cilantro, chopped finely

1/2 teaspoon salt plus

black pepper, optional

3 small limes

tortilla chips or broken tostadas 

In a medium bowl, add the chopped tomatoes, minced onion and minced  or chopped Jalapeños. Stir in the chopped cilantro, followed by the salt and pepper. Squeeze the juice of the limes over the Pittsburgh Pico. Stir. Then taste! Add more salt,if needed. Serve with tortilla chips or broken tostadas. 

Note - If you prefer a milder Pico, add less jalapeño or substitute the jalapeño for chopped green bell pepper. 

or

If you like a hotter Pico, add more jalapeños! 

Yinz Enjoy!

Farmers Market Finds!

God is good, all the time. I usually end each post with this statement, but why not start with it?  God is good. He really is good! He always supplies all of my needs according to His riches in glory by Christ Jesus, Philippians 4:19. Not some, but all! 

A couple months ago, we needed a couple things that we purchase via a website. We were in the middle of preparing for our move to Pittsburgh and I was hoping that this order could wait to as to prevent a higher credit card bill (moving can be costly). I prayed over the situation in hopes the items, that were on empty, would replenish themselves, in similar fashion to when Elijah told the widow in 1 Kings 17:8-16 to give him a morsel of bread. The widow only had enough oil and flour to make one small cake for her and her son, but instead, made the small cake for Elijah. Verse 16 says,“The bin of flour was not used up, nor did the jar of oil run dry, according to the word of the Lord which He spoke by Elijah.” I felt led to go to the website and place the order. So, I went to the website and began placing the order. The total was $49.61. Just before I hit the ‘confirm’ the order button, I saw a checkbox that stated, “Would you like to use the credit on file for $49.61?” I thought, really? Yes, I do! I checked that box and clicked ‘confirm’. That $49.61 was NEVER charged on my credit card. God took care of it! He supplies All of my needs confirming that God is good, ALL the time! 

Now we have happily settled into our new home in Wilmerding, Pennsylvania, about 25 minutes from downtown Pittsburgh. And, we found a Farmers Market at a park in Monroeville, 10 minutes from here. I love a good Farmers Market Find because I can turn it into a delicious meal or snack. So here’s a Big Shout Out to the farmers and vendors who make the Market in Monroeville a success and to the Farmers Markets everywhere! And I present, Farmers Market Finds!

God is good, all the time!

Priscilla

Farmers Market Salad with Strawberry Ranch Fusion Dressing

Any or all equaling up to 6 cups:

Red beets, cooked and diced

Strawberries, sliced

Tomato, chopped

Cucumber, diced

Onion, chopped

Pineapple, diced

Sunflower seeds

Almonds, sliced or chopped

Pepitos

Sesame snacks

Variety of lettuce and baby greens

Cabbage, chopped

Your favorite Farmers Market Find

Strawberry Ranch Fusion Dressing, recipe below

In a large bowl, add all of the Farmers Market Salad ingredients, except the dressing. Blend. Drizzle the Strawberry Ranch Fusion Dressing over the Farmers Market Salad. 

Strawberry Ranch Fusion Dressing was created because I would combine purchased Strawberry Vinaigrette with my homemade Buttermilk Ranch dressing and drizzle it onto a salad. I thought, I make the Buttermilk Ranch, so why can’t I add the Strawberry Vinaigrette ingredients and create my own? So voila! I have added both the Buttermilk Ranch Dressing Mix recipe and the Strawberry Ranch Fusion Dressing recipe. 

 

Buttermilk Ranch Dressing Mix

1/4 cup dry buttermilk powder

1 tablespoons dried onion powder

2 tablespoons dried parsley

1 tablespoon garlic powder

1/2 teaspoon celery salt

1/4 teaspoon white pepper, ground

1/4 teaspoon paprika powder

1 tablespoon dried dill

1/2 teaspoon salt

Add all ingredients to a dry, clean glass jar or an air-tight plastic container and place the lid on the container.

Shake the container to blend. Refrigerate. 

To make ranch dressing

2-3 tablespoons Buttermilk Ranch Dressing Mix

1 1/4 cup whole milk

1/2 cup mayo

Blend together all ingredients in a bowl. Drizzle onto you favorite salad. Refrigerate the leftover dressing for up to two weeks. 

Strawberry Buttermilk Ranch Fusion Dressing

1/2 c strawberries

1-2 tablespoon Buttermilk Ranch Dressing Mix

1/4 c mayo

1 tablespoon balsamic

1-2 tablespoon  raw honey

splash of pepper

1/4 t salt

1/2 to 1 cup whole milk

1/4 - 1/2 cup sour cream or plain yogurt

In a blender, add all of the ingredients, except the milk and sour cream or yogurt. Add 1/2 cup of milk and 1/4 cup of sour cream or yogurt, then blend. If the mixture is too thick, drizzle additional milk. If the mixture is too thin, add another 1/4 cup of sour cream or yogurt. 

Drizzle onto you favorite salad. Refrigerate the leftover dressing for up to two weeks. 

Coming soon:

Pittsburgh Pico

Carrot Top Cordon Bleu Fusion Pesto Pasta

Not pictured:

Sauteed Red Beet Tops and Swiss Chard

Honey Glazed Spring Carrots

Pineapple Jalapeno Bacon

Chocolatey Almond Date Balls