Thursday, May 31, 2007

June 1 is...

Celstine and Maia - two beautiful children!

"Greatest Love Of All"

I believe the children are our are future
Teach them well and let them lead the way
Show them all the beauty they possess inside
Give them a sense of pride to make it easier
Let the children's laughter remind us how we used to be
Everybody searching for a hero
People need someone to look up to
I never found anyone to fulfill my needs
A lonely place to be
So I learned to depend on me

I decided long ago, never to walk in anyone's shadows
If I fail, if I succeed
At least I live as I believe
No matter what they take from me
They can't take away my dignity
Because the greatest love of all
Is happening to me
I found the greatest love of all
Inside of me
The greatest love of all
Is easy to achieve
Learning to love yourself
It is the greatest love of all

I believe the children are our future
Teach them well and let them lead the way
Show them all the beauty they possess inside
Give them a sense of pride to make it easier
Let the children's laughter remind us how we used to be


And if by chance, that special place
That you've been dreaming of
Leads you to a lonely place
Find your strength in love
by:Whitney Houston

Tuesday, May 29, 2007

My Vacation in Hawaii

Last week I took a vacation, and did so many fun things here on O'ahu.

Thursday - BBQ on the beach
Joe, Ace, and I met about 15 people from our church at Nimitz Beach, and we had a bbq, swam, and had s'mores.

Friday - Bruce's party
After work, all the singles in our church met at our S.S. teacher's house for a potluck and goodbye party for those who are moving this summer.

Saturday - Waimea Bay, Pizza Bob's, Shave Ice, Ramen, Waikiki, Duke's
Joe, Ace, Karis, and I went Snorkeling, and hung out in historic surf town, Haleiwa. We had Hawaiian Shave Ice at this famous store, Matsumotos, and headed to Waikiki for dinner at our favorite Japanese place, and HUGE Hula pies at Duke's

Sunday - Church, Bubba Gump's, Ala Moana, Starbucks / Jamba Juice, Crab Hunting
After church, Joe, Ace and I went to the biggest mall in Hawaii, and at night went to the beach by my house to catch crabs. They are so fast, and super fun to play with!

Monday - Hanauma Bay, PCC, Anna Millers
Joe, Ace, Karis, Carmen, and I went snorkeling at the world famous Hanauma Bay, and we went out so far into the ocean. After we were through, we had these yummy burgers at a local place, and that evening, Joe, Ace and I went to the evening show at the Polynesian Culture Center. Late, late, late, we had dinner at Anna Millers, a first for us.

Tuesday - Swimming with the Sharks, Shave Ice, McDonalds, Shark's Cove, Auntie Pasto's, Massages
By far the best day. They take you out on a boat on the North Shore, drop you in a cage, and throw dead fish in the water to attract sharks. We saw 5! It was so cool, and slightly scary. Then we hung out in Haleiwa for awhile, had dinner at our favorite Italian place, and ended the long, fun day with great massages! yay!

Wednesday - Zippy's, Swap Meet, Chili's, Ko'Olina, church, Taco Bell

We intended to go to Pearl Harbor, but the line was a titch long, so we went shopping at the Swap Meet wear I got some earrings and a beautiful jade bracelet. Then we went snorkeling at Ko'Olina, and headed home for church.

I forget what we did for the rest of the week, but Saturday, Joe, Nathan, E.J., and I went to Kailua and swam out to this island. We had to fight the current going out there, but it was a breeze coming back, and the view was definitely worth it.

Monday, Memorial day, about 40ish people from our church met at White Plains beach for a bbq, and a day of fun in the sun.

Today, I'm back at work, but glad to be. Stuff really piled up whilst I was gone. Hopefully, I'll finish this prayer card I'm designing, and tackle this mountain!
May 30 is...

May 29 is..

Makenzie Baker's Birthday!!!!

Happy 4th Birthday, Sweetie! I love you!

(That's Kenzie on the left.)

May 29 is...

May 28 is...

May 27 is...

May 26 is...

Blueberry Cheesecake

SUBMITTED BY: Eleanor Johnson

"Can be made any time of the year, thanks to frozen blueberries."

Original recipe yield:
1 - 9 inch cake

PHOTO BY: marical30

SERVINGS About scaling and conversions


  • 1 cup graham cracker crumbs
  • 2 tablespoons white sugar
  • 1/4 cup melted butter
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup sour cream
  • 3/4 cup white sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 4 eggs
  • 2 cups frozen blueberries, dry pack
  • 1/3 cup blueberry jelly


  1. Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch springform pan.
  2. Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
  3. Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch.
  4. Cool and then remove cake from pan by loosening edges with a knife. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.

Wednesday, May 23, 2007

May 24 is...

National Escargot Day

Free Juicy Juice is offering a FREE sample of Juicy Juice Harvest Surprise.
May 23 is...

It's so cool to see one of these Honus (sea turtles) whenever we go to Waimea or Hanauma Bay. Today I saw a really big one at Shark's Cove after our "Swimming With the Sharks" excursion. That was super fun!
May 22 is...

We met this really cool guy, Joe, who plays his violin in Waikiki every weekend for tourists and other friends who chillin' next to the beach.

Sunday, May 20, 2007

Saturday, May 19, 2007

May 20 is...

This is one of my favorite pictures I took at Waimea Bay. Happy Flower Day!

Friday, May 18, 2007

Sprint Customer Service is JUNK

With regard to your time and state of mind, I will refrain from offering the details of my latest encounter with Sprint Customer Service. However, this has been by far the worst experience I have ever had with Corporate America.

Sprint Customer service staff is completely incapable of handling simple changes, and they don't care enough about their customers to try to meet their needs or even listen to what they have to say. Sprint has programs in place that are specifically designed to deceive customers, and they continuously fail to honor statements made by their representatives. Don't believe anything they tell you. You must receive what they say in writing, or it will not be validated or even taken into consideration when you call once again due to an unsatisfactory screw up with the company.

The only action you can take, short of carpet bombing their headquarters, is to register a complaint with the Missouri Attorney General's Office, futile though it may be. I regret the day I was tricked into signing on with Sprint, and would like to warn all unsuspecting potential wireless customers who have considered signing with said company to run - RUN FOR YOUR LIVES!

Free Coupon Atkins Products has a FREE coupon for either 2 Atkins Bars or a 4 pack of Atkins' Shakes.
May 19 is...

Devil's Food Cake

SUBMITTED BY: Debra Steward

"This is an old-fashioned, but easy-to-make devil's food cake recipe. Pound cake like texture and sinfully chocolately. This is from an old Philadelphia Bakery. Great when frosted with Chocolate Fudge Buttercream Frosting."

Original recipe yield:
1 - 9x13 inch cake or 2 9 inch round layers


SERVINGS About scaling and conversions


  • 1/2 cup butter
  • 3 (1 ounce) squares unsweetened chocolate
  • 2 cups white sugar
  • 2 eggs
  • 1 cup water
  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1/4 cup milk
  • 1 teaspoon distilled white vinegar


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round pans.
  2. In a small pan melt the butter or margarine with the unsweetened chocolate. Set aside to cool slightly.
  3. Cream together the sugar and the eggs until light in color. Add the chocolate mixture to the eggs and temper mixture by beating well (so you don't end up with scrambled eggs!) Add 1 cup boiled water (still warm) and blend well. Mixture will be very liquid.
  4. Mix together the flour, baking soda, and salt. Add this mixture to the chocolate mixture and blend well.
  5. Mix together the vinegar and the milk and stir into the chocolate batter. Pour into prepared pan(s).
  6. Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted in the center comes out clean. Cake divides well for filling with mousse, or ganache, or black forest fillings. The best clue to this cake being nearly done is that you will start to smell the aroma of chocolate filling your house!

Thursday, May 17, 2007

May 18 is...

Macadamia Cheese Souffle

3 yolks of large eggs
4 whites of large eggs
3 tablespoons unsalted butter
5/8 cup finely chopped or grated gruyere cheese
3 tablespoons white wheat flour
1 cup whole milk
4 tablespoons finely chopped macadamia nuts
1/4 teaspoon salt
1/8 teaspoon black pepper
pinch of cayenne pepper
pinch of cinnamon
pinch of nutmeg
1/8 teaspoon cream of tartar (optional)

Bring eggs and milk to room temperature.

Grease the inside of a 6-cup souffle dish with 1 teaspoon of the butter and then coat it with 1 teaspoon of the cheese (shake out and discard any cheese particles that do not stick). Cover and chill the prepared dish in the refrigerator for 20 to 30 minutes. Preheat the oven to 400 degrees F.

(Thoroughly grease the inside of the dish, and especially the side walls, because without the butter lubricant, the souffle mixture will stick to the dish and not rise freely. Chilling the dish keeps the butter from melting prematurely and sliding to the bottom during baking.)

Separate the eggs (all four whites in one bowl; three egg yolks in the other).

Prepare a roux with remaining butter and flour, then incorporate milk. Stir in beaten egg yolks. Add remaining cheese and stir until melted. Add nuts. Season with salt and spices. Turn off burner, stir well, and let the sauce cool to, or near, lukewarm (115 degrees F.). This will take about 15 minutes. (To prevent yolks from curdling when you add them to the hot sauce, first warm them by mixing into them one or two tablespoons of the hot sauce. Once the eggs are in the sauce, keep the sauce comfortably below the simmering point. The finer the cheese is grated or chopped, the more quickly it will melt.)

Add cream of tartar to egg whites and beat.

Fold egg whites into lukewarm sauce. But first, lighten the sauce base by mixing into it about one-third of the beaten egg whites on top of the mixture. Using a rubber spatula, cut directly downward through the middle of the mixture. Scrape the spatula across the bottom and up the side of the bowl and repeat. Keep repeating until nearly all the beaten whites have been incorporated into the mixture. (If the sauce is too warm or too cold when you fold in the egg whites, your souffle will not inflate to its maximum volume. Do not fold for more than a minute. Your souffle will suffer less from having some lingering specks of white than it will from not having sufficient volume because it was excessively folded.)

With a delicate touch, spoon-pour the mixture into the chilled souffle dish. If you have beaten the egg whites properly and incorporated them carefully into the sauce, the mixture should almost reach the rim of the dish.

Place the souffle dish on a rack set just below the middle of the oven. Immediately turn down the oven thermostat to 375 degrees F. Without once opening the oven door, bake for 22 minutes (for a moist center) to 27 minutes (for a firmer but still moist center). Your souffle will have risen two to three inches and will have acquired an attractive golden brown crust. Serve immediately.

Yield: 4 servings

Reserve a teaspoon of both the nuts and the cheese to sprinkle on top of the souffle mixture before it goes into the oven. Experiment with other cheeses, such as Emmentaler and Appenzeller. If freshly grated and used in a blend of milder cheese, Parmesan cheese can give your souffle pleasant zest.

Cheese is just one of numerous possible main ingredients. Should you incorporate meat, seafood, fruits, or vegetables and want to take precautions against having the food pieces settle during the baking period, consider chopping them fine or pureeing them. If your pieces are slightly larger -- which would be true of crab meat chunks -- construct souffle in three layers. First, place half of your souffle mixture in the dish, then add the star ingredient (being careful that the pieces do not touch the sides of the dish), and then cover with the remaining half of the souffle mixture.

If your main ingredient needs to be cooked, partially cook it before you add it to the souffle mixture. Otherwise, it will not be cooked enough by the time your souffle comes out of the oven.

Spices can also be varied, within reason, to suit your whims. Never make the same souffle twice -- do at least one thing differenly each time.

You can give your souffle a decorative dome. Using the end of a wooden spoon or a finger, make a half-inch-deep groove in your mixture, following the circumference of the dish, just before you place the souffle in the oven.

From: Adapted from Kitchen Science by Howard Hillman (Houghton Mifflin)

Wednesday, May 16, 2007

May 17 is...

Fresh Cherry Cobbler


"This is a delicious cherry cobbler made with fresh cherries instead of canned. It may take a little longer to make because you need to pit the cherries, but it is well worth it when you taste the finished product."

Original recipe yield:
12 servings


SERVINGS About scaling and conversions


  • 1/2 cup butter
  • 1 cup all-purpose flour
  • 1 cup white sugar
  • 1 teaspoon baking powder
  • 1 cup milk
  • 2 cups pitted sour cherries
  • 3/4 cup white sugar
  • 1 tablespoon all-purpose flour


  1. Preheat the oven to 350 degrees F (175 degrees C). Place the butter in a 9x13 inch baking dish, and place in the oven to melt while the oven is preheating. Remove as soon as butter has melted, about 5 minutes.
  2. In a medium bowl, stir together 1 cup of flour, 1 cup of sugar, and baking powder. Mix in the milk until well blended, then pour the batter into the pan over the butter. Do not stir.
  3. Rinse out the bowl from the batter, and dry. Place cherries into the bowl, and toss with the remaining 3/4 cup of sugar and 1 tablespoon of flour. Distribute the cherry mixture evenly over the batter. Do not stir.
  4. Bake for 50 to 60 minutes in the preheated oven, until golden brown. A toothpick inserted into the cobber should come out clean.

Tuesday, May 15, 2007

May 16 is...

Love a Tree Day

This is a really cool tree that Joe took a picture of by our school.

Joyce Kiler. 1886–1918


I THINK that I shall never see
A poem lovely as a tree.

A tree whose hungry mouth is prest
Against the sweet earth's flowing breast;

A tree that looks at God all day,
And lifts her leafy arms to pray;

A tree that may in summer wear
A nest of robins in her hair;

Upon whose bosom snow has lain;
Who intimately lives with rain.

Poems are made by fools like me,
But only God can make a tree.

Monday, May 14, 2007

May 15


Oh Boy!!! Ice Cream!!!!

Try a FREE Scoop of their new flavors, Cinnamon Dulce De Leche or Sticky Toffee Pudding. This offer is for One day only!!! May 15, 4 - 8 PM. Use the store locater to find the closest Haagen Daz shop near you!!

Get Your FREE Ice Cream Here!!!


May 15 is...

Absolutely the Best Chocolate Chip Cookies

SUBMITTED BY: Nicole Faust Hunt

"This is a secret family recipe for chocolate chip cookies! Everyone who tries them begs for more. Enjoy!!"

Original recipe yield:
2 dozen

PHOTO BY: gweilo8888

SERVINGS About scaling and conversions


  • 1 cup butter flavored shortening
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 2 teaspoons Mexican vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups milk chocolate chips


  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a large bowl, cream together the butter flavored shortening, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla .Combine the flour, baking soda and salt; gradually stir into the creamed mixture. Finally, fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven, until light brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.


Mexican vanilla extract can be found in Mexican grocery stores. If you can't find it, feel free to substitute regular vanilla extract.

May 14 is...

Best Buttermilk Biscuits

These are truly the best biscuits I have ever made. They epitomize what I look for in a good Southern-style biscuit. They are buttery, fluffy, golden in color and definitely not wimpy — equally able to pair with fried chicken for dinner or form the foundation of a scrambled egg sandwich for breakfast. I tell you, they are dangerous to have around the house. After my husband and I ate three each, I had to foist the rest off on co-workers in deference to our waistlines.

Buttermilk Biscuits

Buttermilk Biscuits

Yields: 12 biscuits
Time to make: ~45 minutes

What you need:

  • 2 cups all-purpose flour
  • 1 tbsp. double-acting baking powder
  • 1 tbsp. sugar
  • 1 tsp. salt
  • ½ tsp. baking soda
  • 4 tbsp. cold butter, cubed
  • 1½ cups buttermilk
  • 2 tbsp. butter, melted
  • food processor
  • 1 cup flour, distributed in rimmed baking sheet
  • 9-inch round cake pan, sprayed with nonstick cooking spray
  • ¼ cup dry measure, sprayed with nonstick cooking spray
  1. Preheat the oven to 500 degrees
  2. In the food processor, pulse together the flour, baking powder, sugar, salt and baking soda just to combine
  3. Scatter the butter cubes over the dry ingredients
  4. Pulse until the mixture resembles coarse cornmeal
  5. Transfer to a bowl, add the buttermilk and stir until just incorporated
  6. Using the dry measure, scoop out a level amount of dough and drop it onto the baking sheet to form 12 evenly sized mounds
  7. Dust the tops of the dough pieces with some flour
  8. With floured hands, pick up each piece of dough and coat with flour
  9. Gently shape into a ball
  10. Shake off the excess flour and place the dough in the prepared cake pan
  11. Repeat with the remaining pieces; arrange 9 balls around the outside of the cake pan and the 3 remaining balls in the center
  12. Brush the tops with the melted butter
  13. Bake 5 minutes
  14. Reduce the oven temperature to 450 degrees and bake until the biscuits are a deep golden brown, about 15 minutes more
  15. Cool in the pan a couple of minutes, then invert onto a dish towel and break apart
  16. Cool a few minutes more before serving, if you can wait
Note: This recipe is from Cook’s Illustrated Magazine, July-Aug. 2004.
May 13 is...

Happy Mother's Day, Mommy! I love you!

The Culinary Institute of America chose this recipe -- from hundreds submitted by RD readers for our May 2005 "America's 100 Best" issue -- as the best apple pie. Winner Jack Nordick of Ortonville, Minnesota, says he doesn't measure much. "I just mix until it looks right."

You Will Need
2 2/3 cups flour
1 cup cold unsalted butter
1/2 cup ice water
1 teaspoon salt

Butter to taste
Cinnamon to taste
Nutmeg to taste
1 cup sugar (approximately)
3 tablespoons minute tapioca
10 peeled apples (Wolf River; or a mix of Granny Smith, McIntosh and Rome)
3 tablespoons orange juice concentrate

What to Do
1. Make crust, following directions in any standard cookbook. 2. Roll chilled crust into plate; trim. Dot with butter; add cinnamon, nutmeg, 1/8 cup sugar, 1 tablespoon minute tapioca.

3. Slice in 5 peeled apples. Add cinnamon, nutmeg, 1/3 cup sugar, 1 tablespoon tapioca.

4. Add 5 more sliced apples; press firmly. Add more cinnamon, nutmeg, 1/3 cup sugar, 1 tablespoon tapioca; drizzle 3 tablespoons OJ concentrate on top. Dot with butter; cover with top crust.

5. Trim, fold and crimp crust; cut in vents; sprinkle sugar on top. Bake 60 minutes at 375°F.

Friday, May 11, 2007

May 12 is...

Nutty White Fudge

SUBMITTED BY: Martha Boggs

"'Years ago, a friend gave me a batch of this soft fudge that's full of walnuts,' relates Martha Bogg of Jackson, Kentucky. 'It's great for bake sales or any time you need to satisfy a sweet tooth.'"

Original recipe yield:
64 servings


SERVINGS About scaling and conversions


  • 1 (3 ounce) package cream cheese, softened
  • 1 tablespoon milk
  • 2 cups confectioners' sugar
  • 2 (1 ounce) squares white baking chocolate
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 cup chopped walnuts


  1. In a mixing bowl, beat cream cheese and milk until smooth. Gradually add sugar. Beat in melted chocolate. Add vanilla and salt; mix well. Stir in walnuts. Spread into a buttered 8-in. square pan. Chill for 4-5 hours before cutting. Store in the refrigerator.

Thursday, May 10, 2007

Wednesday, May 9, 2007

May 10th is...

Marinated Grilled Shrimp


"A very simple and easy marinade that makes your shrimp so yummy you don't even need cocktail sauce! Don't let the cayenne pepper scare you, you don't even taste it. My 2 and 4 year-olds love it and eat more shrimp than their parents!!! It is also a big hit with company, and easy to prepare. I make this with frozen or fresh shrimp and use my indoor electric grill if the weather is not good for outside grilling. Try it with a salad, baked potato, and garlic bread. You will not be disappointed!!!"

Original recipe yield:
6 servings

PHOTO BY: Allrecipes

SERVINGS About scaling and conversions


  • 3 cloves garlic, minced
  • 1/3 cup olive oil
  • 1/4 cup tomato sauce
  • 2 tablespoons red wine vinegar
  • 2 tablespoons chopped fresh basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 2 pounds fresh shrimp, peeled and deveined
  • skewers


  1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
  2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
  3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
May 9 is...

Nestle' Chewy Butterscotch Brownies

Recipe #20387
4 ratings
Another butterscotch favorite in our house next to eating the morsels straight from the bag.
by Caryn
dozen brownies click to change U.S./Metric measurement system or number of servings
time to make 55 min 15 min prep
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 3/4 cups brown sugar, firmly packed
1 tablespoon vanilla extract
2 eggs
1 (11 ounce) package Nestle Toll House butterscotch-flavored morsels, divided
1 cup nuts, chopped
  1. Preheat oven to 350 degrees F.
  2. Combine flour, baking powder, and salt in a medium bowl; set aside.
  3. Beat butter, brown sugar, and vanilla extract in a large mixer bowl until creamy.
  4. Beat in eggs.
  5. Gradually beat in flour mixture.
  6. Stir in 1 cup morsels, and nuts.
  7. Spread into ungreased 13x9-inch baking pan.
  8. Sprinkle with remaining morsels.
  9. Bake for 30 to 40 minutes or until wooden toothpick inserted in center comes out clean.
  10. Cool in pan on wire rack.

Free 7UP! is giving away a FREE Diet 7up two liter bottle.

In Loving Memory of Kyle (1983-1986)

May 9 is
  • Kyle Eli Baker's birthday (We'll always remember you, little brother)
Kyle was born on May 9, 1983 in Springfield Illinois. At the time, I was 3 years old, and had 2 older brothers, and a little sister. Kyle was such a blessing to our family, and as we grew older, he was always entertaining us, and making us laugh. He loved tractors, and the color green, which was great, since we lived in the country, surrounded by cornfields.

In January of '86, Kyle was diagnosed with neuralblastoma, a type of brain tumor. That year was particularly trying for our family, but God was faithful, and gave my parents grace as they visited many doctors and tried to do everything possible for Kyle, including two bone marrow transplants. However, on October 26, Kyle went home to be with Jesus, where he would never have to be sick or hurt again.

I miss my baby brother, and always will, but I know that he is in heaven, and one day I will see again, and for the rest of eternity, I will be able to be with him, sharing the joy of not only his presence, but that of my Lord and Saviour.

If you aren't confident that you will see your loved ones in heaven one day, I would like to share with you what the Bible teaches about knowing for sure that when you die you go to heaven.

God's Plan of Salvation

The Bible says there is only one way to Heaven

Jesus said: "I am the way, the truth, and the life: no man cometh unto the Father but by me." (John 14:6)

Good works cannot save you.

"For by grace are ye saved through faith; and that not of yourselves: it is the gift of God: Not of works, lest any man should boast." (Ephesians 2:8-9)

Trust Jesus Christ today! Here's what you must do:
  1. Admit you are a sinner.

    "For all have sinned, and come short of the glory of God;" (Romans 3:23)

    "Wherefore, as by one man sin entered into the world, and death by sin; and so death passed upon all men, for that all have sinned:" (Romans 5:12)

    "If we say that we have not sinned, we make him a liar, and his word is not in us." (1 John 1:10)

  2. Be willing to turn from sin (repent).

    Jesus said: "I tell you, Nay: but, except ye repent, ye shall all likewise perish." (Luke 13:5)

    "And the times of this ignorance God winked at; but now commandeth all men every where to repent:" (Acts 17:30)

  3. Believe that Jesus Christ died for you, was buried, and rose from the dead.

    "For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life." (John 3:16)

    "But God commendeth his love toward us, in that, while we were yet sinners. Christ died for us." (Romans 5:8)

    "That if thou shalt confess with thy mouth the Lord Jesus, and shalt believe in thine heart that God hath raised him from the dead, thou shalt be saved." (Romans 10:9)

  4. Through prayer, invite Jesus into your life to become your personal Saviour.

    "For with the heart man believeth unto righteousness; and with the mouth confession is made unto salvation." (Romans 10:10)

    "For whosoever shall call upon the name of the Lord shall be saved." (Romans 10:13)

What to pray:

Dear God, I am a sinner and need forgiveness. I believe that Jesus Christ shed His precious blood and died for my sin. I am willing to turn from sin. I now invite Christ to come into my heart and life as my personal Saviour.

"But as many as received him, to them gave he power to become the sons of God, even to them that believe on his name:" (John 1:12)

"Therefore if any man be in Christ, he is a new creature: old things are passed away; behold, all things are become new." (2 Corinthians 5:17)

If you have received Jesus Christ as your Saviour, as a Christian you should:

  1. Read your Bible every day to get to know Christ better.

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

    "Thy word is a lamp unto my feet, and a light unto my path." (Psalms 119:105)

  2. Talk to God in prayer every day.

    "And all things, whatsoever ye shall ask in prayer, believing, ye shall receive." (Matthew 21:22)

    "Be careful for nothing; but in every thing by prayer and supplication with thanksgiving let your requests be made known unto God." (Philippians 4:6)

  3. Be baptized, worship, fellowship, and serve with other Christians in a church where Christ is preached and the Bible is the final authority.

    "Go ye therefore, and teach all nations, baptizing them in the name of the Father, and of the Son, and of the Holy Ghost:" (Matthew 28:19)

    "Not forsaking the assembling of ourselves together, as the manner of some is; but exhorting one another: and so much the more, as ye see the day approaching." (Hebrews 10:25)

    "All scripture is given by inspiration of God, and is profitable for doctrine, for reproof, for correction, for instruction in righteousness:" (2 Timothy 3:16)

  4. Tell others about Christ.

    "And he said unto them, Go ye into all the world, and preach the gospel to every creature." (Mark 16:15)

    "For though I preach the gospel, I have nothing to glory of: for necessity is laid upon me; yea, woe is unto me, if I preach not the gospel!" (1 Corinthians 9:16)

    "For I am not ashamed of the gospel of Christ: for it is the power of God unto salvation to every one that believeth; to the Jew first, and also to the Greek." (Romans 1:16)

©1984-2007 Chick Publications, Inc. All rights reserved. Some portions of are copyrighted by others and reproduced by permission,. as indicated by copyright notices on individual pages.

Tuesday, May 8, 2007

Free KJV Bible Downloads!

Free MP3 Bible Downloads!
May 8 is

Old Fashioned Coconut Cream Pie


"This is a tried and true, old fashioned coconut cream pie. Took many years of searching and baking to find the right one and this is it! Enjoy!"

Original recipe yield:
1 - 9 inch pie

READY IN 4 Hrs 50 Min
PHOTO BY: Allrecipes

SERVINGS About scaling and conversions


  • 3 cups half-and-half
  • 2 eggs
  • 3/4 cup white sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup flaked coconut, toasted
  • 1 teaspoon vanilla extract
  • 1 (9 inch) pie shell, baked
  • 1 cup frozen whipped topping, thawed


  1. In a medium saucepan, combine half-and-half, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in 3/4 cup of the coconut and the vanilla extract. Pour into pie shell and chill 2 to 4 hours, or until firm.
  2. Top with whipped topping, and with remaining 1/4 cup of coconut.
  3. Note: To toast coconut, spread it in an ungreased pan and bake in a 350 degree F (175 degrees C) oven for 5 to 7 minutes, or until golden brown, stirring occasionally.