Call us bad…very, very bad, but I fried donuts for our dessert this week! It was a cool evening and those hot out of the pan donuts smothered in sugar were just begging to be fixed to accompany our meal.  What could I do but oblige?

All it took was a little can with 5 biscuits, my melon baller to make the hole in the middle,  and some hot Crisco.  Here’s the last one browning in the pan (which only takes about 2 minutes).

After the donut is brown they get a little sugar coating.  I added some Pumpkin Pie spice to the sugar and it gave it a great autumn flavor!

Again, the end result…

All you need is a cup of coffee or a glass of milk, and you have the best dessert this side of a Krispy Kreme!  If you’ve never made these, you must.  If it’s been a while, why not pop open a can of biscuits and make a special treat for your clan tonight?

I’d appreciate your prayers.  I’m headed out again tomorrow – this time for a much cooler place than Louisiana!  I’m going to Ketchikan, Alaska to speak at a ladies’ retreat there.  The parson was supposed to be going too, but due to the gas bubble in his eye from the retina surgery, he cannot fly.  God knew this before we did, and we rest in His wisdom.  My twin sis is going in his place, so look out Alaska, it’s double trouble coming your way!  =)  Thank you for your prayers, friends.

From the parsonage windows,

A friend recently shared with me that her father-in-law had been really struggling with a difficulty in their home.  He was desperate.  A tugging came to my friend’s heart to stop and pray with him.  She was hesitant and felt a little awkward, but she took his hand and said, “We need to pray,” and then she did!  When her prayer was finished, he was calmed down and peace filled both their hearts.  She smiled and said to me, “It feels good to obey!”

Let’s ask:

“How does it feel to obey Moses?”
“Abraham, how did your obedience feel?”
“What was different about how you felt after obeying God, Paul?”
“Did you feel better when you obeyed, Jonah?”
“Israelites, was obedience a better feeling than going your own way?”

I know that from all of them we would hear a resounding, “YES!”

Now let me ask you, dear reader…how do you feel when you obey?  It’s sweet, isn’t it?!  Is there something that you know the Lord has asked you to do, but you’re hesitant?  Why delay?  To obey is better than sacrifice and to hearken than the fat of rams. I Samuel 15:22  Just ask Saul.  He lost in the battle of obedience.  He made the choice to go his own way (which is a complicated way to say he disobeyed!).  His consequences were severe.  We will always lose when we disobey, but on the other hand, God will bless us when we obey.  Blessing never precedes obedience.  We don’t obey for the  sake of the blessing; we obey to glorify God.  He however, in His love and mercy, chooses to bless us when we honor Him by obeying.

Don’t delay your obedience any longer.  Bow the knee in submission.  The sweetness will follow.

With love,

As you probably know, I was away until Saturday night.  What a blessing the retreat at Southland Christian Camp was!  My heart is still overflowing from the blessings that the Lord poured out on me!  He gave good opportunities to witness and/or encourage on my flights, sweet fellowship with dear Christian ladies, power to teach His Word, strength for each session, times to encourage one on one, change in many lives, fun times of playing and the joy of serving!  The camp ladies were all a blessing and I am so thankful for the opportunity to go!  To God be the glory.

I came home Saturday night with the thought of thawing chicken breasts for Sunday dinner and being creative with them, however, that was when my husband stepped in and told me to “Cool it!”  Though I love to cook and I enjoy being able to serve my husband, I’m thankful for his thoughtfulness and how he’s always watching out for me.  So rather than cooking, we went out for dinner with a sweet couple in church.  We had good fellowship and a great meal together!

But you came looking for a recipe today, right?  =)  So let me tell you what my menu plan for Monday and Tuesday is.  I’m excited about trying some new recipes this week!  I need some quick and easy things, so I went to my Pinterest boards for some inspiration!  Here’s what is coming for Monday… 

This will be cooking in the crock pot all afternoon for a fast, simple, and nourishing meal!  I’ll serve it with a salad and toasted bread.  I got the recipe from Pinterest here. 

Makes about 2 quarts (about 8 servings)
2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed (or skim milk if you’re trying to cut some calories)
1 tsp salt
¼ tsp black pepper
1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
2. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
3. About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don’t be afraid to always season to taste at the end).
4. Cover and cook on LOW for another 30 minutes or so until ready to serve.

Tuesday night will be Herb and Goat Cheese Stuffed Chicken Breasts (minus the spinach):

1/4 cup panko (Japanese breadcrumbs)

2 tablespoons chopped fresh mint

2 tablespoons chopped fresh flat-leaf parsley

1 (4-ounce) package goat cheese

4 (6-ounce) skinless, boneless chicken breast halves

1/2 teaspoon kosher salt, divided

4 teaspoons olive oil, divided

1/4 teaspoon crushed red pepper

1 (10-ounce) package fresh spinach

Lemon wedges (optional)

Preparation

1. Preheat broiler to high.
2. Combine first 4 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 2 tablespoons cheese mixture into each pocket; close opening with a wooden pick. Sprinkle chicken with 1/4 teaspoon salt.
3. Heat a large nonstick skillet over medium-high heat; add 1 tablespoon olive oil to pan. Add chicken to pan, and cook for 2 minutes on 1 side or until browned. Arrange chicken on a baking sheet (browned side up); broil for 8 minutes or until done.
4.  Heat skillet over medium-high heat. Add remaining 1 teaspoon oil, red pepper, and spinach; cook for 2 minutes or until spinach wilts. Stir in the remaining 1/4 teaspoon salt.

It’s always good to have a plan set, and that’s mine for the first two days of the week! 

What have you been cooking, or what are you planning on making this week?  I’d love to hear from some of you Texas and Louisiana (and wherever else) gals that were at the retreat!  Remember that if you have trouble leaving a comment here, you can always go to the RefreshHer Facebook page and leave one there. 

From my parsonage kitchen,