What Christians in Indiana Should Do in Response to the “Religious Freedom Restoration Act”

Reluctant Xtian

You’ve all heard the hubbabaloo by now going on in Indiana where Governor Mike Pence signed-in private I might add-the9740026677_b5c818f328_o Religious Freedom Restoration Act which effectively allows businesses and vendors to not serve people if it violates their…<cough>…religious convictions.

Great.  Because we have so many examples in the Scriptures of Jesus not serving people because of their sexual orientation, occupation, reputation, and (insert favorite reason to dislike people here).

So many examples.

So many, that I’m not sure how to choose from the examples.

Like that woman at the well who had so many husb…oh wait, scratch that.

Like that woman about to get stoned because she was adulter…oh wait, not that one.

Like that man, the short tax collector who was cheating people, his name started with a Z…oh wait, nope.

Well, at least there is that traitor Judas, right?  At least Jesus puts him in his place…

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Baked Oatmeal Casserole

Okay, so I saw this recipe on Facebook, and could not, for the life of me, figure out how to “Pin” it to Pinterest without copying it and putting it here on my blog. So you will now find it here and on my Pinterest “Breakfast” board. Oh, and possibly it is still on Facebook. I think the person who deserves the credit, is a gal named Cass Andra. That’s whose name was associated with the recipe I found on Facebook. So, Cass Andra, Thank you for this delicious recipe!

Baked Oatmeal Casserole

Baked Oatmeal Casserole
Total Time: 50 minutes, Serves: 6

Ingredients:
2 cups rolled oats
1/3 cup brown sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup walnut pieces
1 cup raspberries {any berries work}
1/2 cup milk chocolate chips
2 cups milk
1 large egg
3 tablespoons butter, melted
1 tablespoon vanilla extract
1 ripe banana, peeled, 1/2-inch slices

Instructions:
Preheat oven to 375°F and generously spray the inside of a 10-1/2 by 7 inch baking dish with cooking spray and place on a baking sheet.

In a large bowl, mix together the oats, sugar, baking powder, cinnamon, salt, half the walnuts, half the raspberries and half the chocolate. (Save the other half of raspberries, walnuts and chocolate for the top of the oatmeal).
In another large bowl, whisk together the milk, egg, butter and vanilla extract.

Add the oat mixture to prepared baking dish. Arrange the remaining raspberries, walnuts and chocolate on top. Add the banana slices to the top then pour the milk mixture over everything. Gently shake the baking dish to help the milk mixture go throughout the oats.

Bake 35 to 40 minutes or until the top is nicely golden brown and the milk mixture has set. For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar.

Enjoy! And let me know what you think!

Happy New Year-It’s Not Too Late!

Hey everybody! Happy New Year! I realize January is well underway, but I just had to write a post about a New Year’s Challenge that I’m super excited about!

Back in December, an acquaintance sent an email inviting me (and others) to join her (and a very large group of women) on a year-long journey of memorizing scripture. Now this is no ordinary team of women. No, this is the Siesta Scripture Memory Team! 

Here’s the lowdown: This program is put on by Living Proof Ministries, which, if you are a Christian woman living in the United States, you probably already are familiar with as being associated with Beth Moore. And if you are not familiar with Beth, well now is the time for an introduction! Beth has written several best-selling Bible studies and travels across the country teaching God’s word at live events. Most importantly, to me, she is a Godly woman who studies God’s word and encourages us to grow in our daily walk with him!

Now, here is the jumping off page for the launch of the 2015 SSMT:  http://blog.lproof.org/2015/01/siesta-scripture-memory-team-2015-verse-1.html

There you will find the introduction from Beth!

Then go here for instructions on how to get started: http://blog.lproof.org/2014/12/siesta-scripture-memory-team-2015-instructions-and-spiral-information.html

That’s where you’ll get started on your scripture memorization for this year. It’s so exciting! And it’s really not that difficult. You only need to choose one verse, twice a month. That’s 24 verses by the end of the year. But you need to get started in order to get the most out of it! Remember, you get out what you put in.

I’m looking forward to this new year, and being committed to memorizing God’s word. I hope you will join me (and thousands of other women) on this wonderful journey! Now let’s get started!!!

You’re An Overcomer!

Do you ever feel defeated? Like a failure? Like maybe you are never going to get that job, learn that second language, run that extra mile, get your degree? You can fill in the blank. Well, trust me, you are not alone. We all experience times of self-doubt and disappointment.  My post is short today because I want you to take the time to watch and listen to the video I have included.  The point of this post is to encourage you in your journey, whatever it is. Don’t give up. You may be just on the verge of a break-through. I have a song I would like to share with you that has been key to encouraging me. It is on my running playlist, because, hey, when I’m running, I need all the encouragement I can get!

This song is “Overcomer”, by Mandisa. And you are going to want to watch the video. It features some prominent figures who have gone through some very traumatic experiences. So inspirational. I hope you find it as encouraging as I do.

God bless you. And remember, You’re An Overcomer!

Recipe Time-Pioneer Woman’s Breakfast Bowls!

Fall is in the air in Indiana, and that’s got me cooking! And when I cook, I take pictures. And when I take pictures, they usually end up on Facebook, Twitter, or Instagram. I have received lots of comments and requests for the recipe for the Breakfast Bowls, so here it is!!!

The original recipe is from the cookbook, The Pioneer Woman Cooks, by Ree Drummond.

I have to say, every single recipe I have made from her cookbooks, my family has liked. And that’s saying a lot!

wpid-20140823_094955.jpg

Makes 8 servings

1 T butter, plus extra for the bowls          6 finely diced plum tomatoes

Sausage & Bacon...yummmm

Sausage & Bacon…yummmm

1/2 large onion, diced                                4 green onions, chopped

2 russet potatoes (peel on), baked and cut into 1/2 inch cubes

Salt & black pepper to taste                      8 basil leaves, chopped

8 eggs, beaten                                             1 pound breakfast sausage, browned & crumbled

3/4 cup half-and-half                              4 strips thick-cut bacon, fried and crumbled

1 cup grated Monterey Jack cheese      1 cup grated sharp cheddar cheese

 

Directions:

1. Butter 8 ovenproof bowls or ramekins. Preheat the oven to 325 degrees.

Hashbrowns, red peppers, onions,

Hashbrowns, red peppers, onions,

2. In a skillet over medium heat, melt the butter. Add the onion and potatoes.

3. Season with salt and pepper and cook, stirring occasionally, until the onion is soft, about 5 minutes. Remove from heat and set aside.

4. In a bowl, lightly beat the eggs and half-and-half. Season with salt and pepper. Set aside.

5. In a mixing bowl, combine the tomatoes, green onions, and basil. Stir together and set aside.

6. To assemble, divide all the ingredients evenly among ovenproof bowls or ramekins in the following order:

Potato & onion mixture,  Sausage,  Bacon,  Monterey Jack,  Egg mixture,  Tomato/green onion/basil mixture

And finally, a sprinkling of grated cheddar!

Cheese....

Cheese….

Egg, & more Cheese!

Egg, & more Cheese!

 

 

 

 

 

 

 

 

 

7. Place the bowls on a rimmed baking sheet and bake for 10-15 minutes, until the eggs are just set.  Keep an eye on the bowls to make sure the eggs don’t brown. It’s better for the eggs to come out of the oven slightly runny, as they’ll continue to set after they’re removed from the oven.

8. Serve in a basket with pretty napkins and eight spoons!

*Now, it’s important to note, that I deviate from this original recipe quite a bit to make it my own, and you can too!  I do not bake and cut my own potatoes. I buy the bag of frozen potatoes with onion and green pepper. Saves time and energy. And, it makes 12 ramekins full! Also, I omit the tomatoes, and replace them with red pepper. And of course, I use whatever shredded cheese, which is usually sharp cheddar or cojack, that is currently in my fridge! It all turns out just fine. Delicious, actually! Enjoy!

In & out of the oven

In & out of the oven!

PUMPKIN SPICE LATTE – You’re Welcome!

Hello Fall! Okay, so it’s not technically fall yet. But the smell is in the air, and our favorite drink of the season is back! I’ve told you before how I enjoy the magazine, Good Housekeeping. And one of my favorite features was the Good Food page, featuring a one-sentence recipe. Well, just as in any living, breathing thing, Good Housekeeping keeps evolving, changing. No more Good Food, one-sentence recipe page. But never fear, it still has great articles and recipes. Just different titles, such as, Your Look, Your Home, Your Kitchen!

Imagine my delight when I flipped open my latest GH October issue to page 147, the beginning of the Your Kitchen section, to find “Make Your Own PUMPKIN SPICE LATTE”!!!!!

Of course I’m going to share!

wpid-20140909_100931-1.jpgNow, I haven’t even had time to try the recipe yet, as I was so excited to share it with all of you. But trust me, it will be in my refrigerator by the end of the week! You’re welcome; have a delicious fall!

 

Repost from last summer: Easy Plum Tart!

realindyannalife

You all know how I love easy recipes, and this one does not disappoint. Thanks to Good Housekeeping magazine for bringing these each month. They make my life so much easier, and I look forward to each month’s issue. The first thing I do is flip to the “Good Food” page to see what the One Sentence Recipe is for the month. image This time it is this delicious Plum Tart. It’s only fair that I show you the picture from the magazine, because my finished product, and my pictures, never look as good as theirs!

Now for the recipe: Spread 3/4 c canned almond pastry filling on 1 (9 inch) refrigerated premade piecrust rolled out to 12 inches on parchment-lined cookie sheet, leaving a 2 inch border (I did not do it this way; I used a baking stone and left out the parchment and it turned out great); top…

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