Aug 14 – Jul 15

Jeremiah 33:2-3 Thus saith the Lord the maker thereof, the Lord that formed it, to establish it; the Lord is his name; Call unto me, and I will answer thee, and show thee great and mighty things, which thou knowest not.


July’s Recipe: Easy clean-up dessert.


1 can (29 oz.) peach slices in light syrup, undrained
1 pk. (4 serving) peach gelatin
1 pk. Yellow cake mix
½ cup butter, cut into thin slices

Preheat oven to 350°. Spray 13 x 9 inch baking pan with non-stick spray. Drain peaches, reserving liquid in measuring cup. Add water to equal 1 cup. Spread peaches into baking dish; mash with potato masher. Sprinkle with gelatin. Top with cake mix, spreading evenly. Top with butter in single layer. Slowly pour peach liquid over top, covering cake mix as much as possible. Bake 55 minutes or until toothpick comrs out clean. (courtesy of “Quick & Easy Dump Cakes and More”)


Proverbs 18:15  The heart of the prudent getteth knowledge; and the ear of the wise seeketh knowledge.


June’s Recipe: Yum, yum! You’ll say, “yes, please.” Quick and easy.



1 bag boil-in-bag rice
8-10 oz. frozen peas
1 can cream of mushroom soup
1 cup hot water
4-5 bone-in pork chops
1 pk. Lipton’s onion soup mix


Preheat the oven to 375°. In a bowl mix together first 4 ingredients. Pour the mixture in a rectangular 2” deep casserole dish. Place the pork chops in the dish on top of the mixture. Sprinkle the onion soup mix on pork chops. Cover with tin foil; bake 30 minutes. Remove foil. Continue baking, uncovered, 30 minutes or until golden brown. Enjoy!


Hebrews 11:6 But without faith it is impossible to please him: for he that cometh to God must believe that he is, and that he is a rewarder of them that diligently seek him.


May’s Recipe: Your daily fruit – sort-of!



1 can apple pie filling
1 white cake mix
3 eggs
½ cup canola oil
1/3 cup chopped pecans

Heat oven to 350°. Spray 13 x 9 inch baking pan with non-stick spray. Mix all ingredients together. Pour into prepared dish. Bake about 40-45 minutes until golden and a toothpick comes out clean when inserted into the cake. Cool. Eat. [courtesy Quick & Easy Dump Cakes and More]

Job 23:12 Neither have I gone back from the commandment of his lips; I have esteemed the words of his mouth more than my necessary food.

April’s Recipe: A must for  southerns.



6  slices, finely chopped

1 medium-size sweet onion, finely chopped

2 garlic cloves, finely chopped

1 (32-oz.) containers chicken broth, + 1-2 cans refilled with  water

3 (1-lb.) packages fresh collard greens, washed and trimmed

1/4 cup apple cider vinegar

1 tablespoon sugar

1 teaspoon salt

3/4 teaspoon pepper


Cook bacon in a 10-qt. stockpot over medium heat 10 to 12 minutes or until almost crisp. Add onion, and sauté 8 minutes; add garlic, and sauté 1 minute. Stir in broth and remaining ingredients. Cook 1 hour or to desired degree of tenderness. [adapted from Southern Living Magazine]



Psalm 146:5 Happy is he that hath the God of Jacob for his help, whose hope is in the Lord his God:


March’s Recipe: Here’s a new dessert to try! I’m making it this coming week.




1/2 cup butter, melted
1 package chocolate cake mix
1 egg, beaten
12 chocolate sandwich cookies, coarsely crushed
1 can sweetened condensed milk
12 oz. chocolate chips


Heat oven to 350 degrees. Grease 13 x 9 inch pan. In bowl, mix butter, cake mix and egg till crumbly. Press mixture in bottom of pan for a thick crust. Add cookies; drizzle sweetened condensed milk evenly over cookies. Sprinkle chocolate chips on top of milk. Bake 25-30 minutes.


[courtesy Quick and Easy Dump Cakes and More]


Hebrews 13:5 Let your conversation be without covetousness; and be content with such things as ye have: for he hath said, I will never leave thee, nor forsake thee.

February’s Recipe: Warms the insides.


1/2 pound ground beef
1 tablespoon chili powder
1/2 onion chopped
salt & pepper to taste
2 cans chili beans
2 cans kidney beans
1 small can tomato sauce

Put all ingredients in crock pot. Stir. Cook high 4 – 6 hours OR low 8 hours. Serve with cornbread or crackers.

Philippians 2:14-16 Do all things without murmurings and disputings: That ye may be blameless and harmless, the sons of God, without rebuke, in the midst of a crooked and perverse nation, among whom ye shine as lights in the world; Holding forth the word of life; that I may rejoice in the day of Christ, that I have not run in vain, neither laboured in vain.

January’s Recipe: This delicious CHOCOLATE cake needs to be served with milk, coffee or ice cream. Don’t be intimidated by the number of ingredients.





2 cups all-purpose flour
3/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1 teaspoon table salt
1 1/2 cups butter, softened at room temperature
3 cups granulated sugar
5 large eggs, at room temperature|
1 1/4 cups buttermilk
2 teaspoons instant espresso
2 teaspoons vanilla extract
1 cup 60% cacao bittersweet chocolate morsels

Chocolate Glaze

3/4 cup semisweet chocolate morsels
3 tablespoons butter
1 tablespoon light corn syrup
1/2 teaspoon vanilla extract

Buttermilk Glaze

1 cup powdered sugar
1 to 2 Tbsp. buttermilk
1/4 teaspoon vanilla extract




  1. Prepare Cake: Preheat oven to 325°. Whisk together flour and next 3 ingredients. Beat 1 1/2 cups butter in a medium bowl at medium-high speed with an electric mixer until smooth. Gradually add granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until yolk disappears. Combine 1 1/4 cups buttermilk and next 2 ingredients. Add flour mixture to egg mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed after each addition. Fold in bittersweet chocolate morsels. Pour batter into a well-greased (with shortening) and floured 12-cup Bundt pan. Sharply tap pan on counter to remove air bubbles.


  1. Bake at 325° for 1 hour and 15 minutes to 1 hour and 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 20 minutes. Remove from pan; cool completely on rack.


  1. Prepare Chocolate Glaze: Combine semisweet chocolate morsels, 3 Tbsp. butter, and 1 Tbsp. corn syrup in a microwave-safe glass bowl. Microwave at MEDIUM (50% power) 1 to 1 1/2 minutes or until morsels begin to melt, stirring after 1 minute. Stir until smooth. Stir in 1/2 tsp. vanilla.


  1. Prepare Buttermilk Glaze: Whisk together powdered sugar, 1 Tbsp. buttermilk, and 1/4 tsp. vanilla in a small bowl until smooth. Add up to 1 Tbsp. buttermilk, if desired. Drizzle warm glazes over cooled cake.Mini Triple-Chocolate Buttermilk Pound Cakes: Prepare recipe as directed through Step 1, pouring batter into 2 lightly greased (with vegetable cooking spray) 12-cup Bundt brownie pans, filling each about three-fourths full. Bake at 325° for 26 to 30 minutes. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely. Proceed with recipe as directed in Steps 3 and 4.

[courtesy Southern Living]



Romans 12:20 Therefore if thine enemy hunger, feed him; if he thirst, give him drink: for in so doing thou shalt heap coals of fire on his head. 


December’s Recipe: A great no-bake dessert.





  • 2 cups Crispy Rice cereal
  • 1 cup mini marshmallows
  • ½ cup creamy peanut butter
  • 1 lb white chocolate



  1. Line 2 baking sheets with parchment paper, set aside.
  2. Mix cereal and marshmallows in a large bowl. Set aside.
  3. Melt white chocolate and peanut butter together in a double boiler. I prefer using a double boiler for melting white chocolate so it will melt slow and smooth, but if you prefer the microwave, you can do it that way too.
  4. Once the white chocolate is melted pour it over the cereal mixture and stir until completely coated.
  5. Drop using a tablespoon onto the lined pans.
  6. Place in refrigerators until chocolate is set.





Ephesians 3:19 And to know the love of Christ, which passeth knowledge, that ye might be filled with all the fulness of God.

October’s Recipe: Without corn syrup!



1 cup light brown sugar
1/4 cup white sugar
1/2 cup butter
2 eggs
1 tablespoon all-purpose flour
1 tablespoon milk
1 teaspoon vanilla extract
1 cup chopped pecans
1 – 9” deep dish pie crust


  1. Preheat oven to 400 degrees F.
  2. In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.
  3. Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.

[courtesy Southern Living]


Luke 4:4 And Jesus answered him, saying, It is written, That man shall not live by bread alone, but by every word of God.

September’s Recipe: A treat you don’t feel too bad about.



1 box angel food cake mix
1 can pie filling (your choice of type of fruit; i.e. cherry,   blueberry, etc.) 


In bowl combine entire cake mix and whole can of pie filling (NO other ingredients, even those listed on the cake box). Mix thoroughly. Pour batter into greased pan. Bake at temperature and cooking time listed on the cake mix box. That’s all!


2 Timothy 2:15 Study to shew thyself approved unto God, a workman that needeth not to be ashamed, rightly dividing the word of truth.

August’s Recipe: Use veggies fresh from the garden!


1 large tomato, cubed
3 medium cucumbers, peeled, thinly sliced
1/2 medium onion, thinly sliced (optional)
1 teaspoon celery salt
1/2 teaspoon black pepper
1/4 teaspoon ground mustard
1/2 teaspoon tumeric
2 tablespoons white vinegar

Combine all ingredients in bowl. Toss. Chill until ready to serve.