Five Minute Friday - FRIENDS

Friends...we've all had them...we've all got them. Some friends are really good friends. They're the kind of friends that stick with you through thick and thin and love you no matter what (Proverbs 17:17). They are the kind of friend that the Bible tells us sticks "...closer than a brother..." (Proverbs18:24). Other friends are friends for a season. They're friends that God has allowed to come into our lives at a specific time for a specific purpose and when that purpose is fulfilled, they're gone...leaving only precious and treasured memories behind. And, then, there are those people that are really little more than acquaintances, yet we still refer to them as 'friends.' In all of these situations, relationships are formed...some for a lifetime, some for a season, and some for just a moment...and in all of these relationships we are commanded to love. The words of Christ found in John 15:12-13 tell us, "This is my commandment, That ye love one another, as I have loved you. Greater love hath no man than this, that a man lay down his life for his friend."  Do you love your friends with the love wherein Christ has loved you? Are you willing to lay down your very life for them? Friends...we've all had them...we've all got them. Let's do our best to look at them through the eyes of Christ and love them the way that He has loved us. 

Living On A Dime - Delicious Homemade Recipes For Using Apples!

Delicious Homemade Recipes For Using Apples!
by Jill Cooper
http://www.LivingOnADime.com

I've always dreamed of having an apple tree in my backyard. You know the old saying, "Be careful what you wish for?" Now that I actually have my own apple tree, I stand in my yard watching the apples piling up around me thinking, "Oh no -- What do I do with this mess now?"

If I could make gasoline out of apples, I could retire, but since that is not an option and my frugal mind will not allow me to waste one apple, I have had to come up with some yummier "apple disposal" methods.
If you find that you have a few dozen more apples than you know what to do with, or if you just can't resist the great sales that stores have on apples this time of year, these recipes from Dining On A Dime will help settle your frugal dilemma.

Apple Tips:

• When you have a partially eaten apple, save the good part and chop it into pieces. Place in a microwave safe dish. Blend together 1 tsp. each brown sugar, flour, oatmeal and margarine and a dash of cinnamon. Top the apple with the topping and microwave until tender.
• Core and slice apples very thin. Dehydrate and use in granolas, eat alone or soften in warm water to use in recipes.
• Slice apples and use in pancakes or waffles.
• Freeze extra apples for later. Peel, slice and core them and then store in 2 cup portions in freezer bags.
• Use soft apples in cooking.
• Cut apples into small pieces and add to salads with a fruit based dressing.

Homemade Apple Butter

9 to 10 apples, cored, peeled and chopped
2 cups sugar
2 tsp. cinnamon
1/8 tsp. cloves
1/8 tsp. salt
Place everything into a crockpot. Stir, cover and cook on high 1 hour. Cook on low for 9-11 hours or until thick and dark brown. Stir occasionally. Uncover and cook on low 1 hour longer. Stir with whisk until smooth. Refrigerate or Freeze. Makes 2 pints.

Apple Pie Filling

9 cups baking apples, peeled, cored and sliced
1 1/2 Tbsp. lemon juice
5 cups water
2 1/4 cups sugar
1/2 cup cornstarch
1/2 tsp. salt
1 tsp. ground cinnamon
1/8 tsp. nutmeg
Toss apples with lemon juice and set aside. Combine the rest of the ingredients in a Dutch oven and bring to a boil for 2 minutes, stirring constantly. Add apples and return to boil. Reduce heat, cover and simmer until apples are tender (6-10 minutes). Cool for 30 minutes. Then ladle into freezer containers or bake immediately. Makes two 9-inch pies.

Fried Apples

4 large apples, cored and sliced
3 Tbsp. butter or margarine
1/3 cup brown sugar
1/2 tsp. ground cinnamon
Cut apples into 1/4 inch slices. Heat butter in a large skillet. Put the apples, brown sugar, and cinnamon in the skillet and cover. Over medium-low heat, cook apple slices 7-10 minutes or until they begin to soften and the syrup thickens. Serve coated with excess syrup on top. Serves 4.

Baked Apples

apples, cored
raisins (optional)
1 tsp. margarine
dash of cinnamon
dash of nutmeg
1 Tbsp. honey or brown sugar
(These ingredient amounts are per apple.)
For each person, use 1 apple. Fill the center of the apple with all the ingredients. Bake at 350 degrees until tender or put in a Dutch oven on top of stove and simmer on very low until tender.

Apple Snack

2 qts. apples, peeled, cored and halved
Coarsely grate apples. Place on a greased cookie sheet. Bake at 225 degrees until dry. Remove from cookie sheet and break into pieces. Store in an airtight container.

Apple Crisp

6 apples, peeled and sliced
1/2 cup butter or margarine, softened
1 cup brown sugar
1/2 cup oatmeal
1/2 cup flour
1 tsp. cinnamon and/or nutmeg
1/2 cup water
Preheat oven to 350 degrees. Arrange apples in a well-greased baking dish. Blend all remaining ingredients except water. Spread evenly over top of apples. Pour water over the topping. Bake 45 minutes until apples are tender and top is crisp. Serves 6.

Peach Crisp
Use peaches in place of apples.

Jill Cooper and Tawra Kellam are frugal living experts and the authors of the Dining On A Dime Cookbook. Dining On A Dime will help you save money on groceries and get out of debt by cooking quick and simple homemade meals. For free tips & recipes visit http://www.LivingOnADime.com , sign up for our free Living On A Dime Newsletter and learn to save more!

New Fall Recipe - Roasted Vegetables With Lentils

I saw this dish on the cover of the latest issue of Whole Living magazine (below) and couldn't wait to try it. I made it for supper last night and it was a big hit! I plan on serving it again soon as it is a perfect autumn meal.

ROASTED FALL VEGETABLES WITH LENTILS

Serves 4

1/2 lb. carrots, halved lengthwise
1 red onion, cut into 1-inch wedges
1 small acorn squash, halved, seeds removed, cut into 1/2-inch slices
5 Tbsp. extra-virgin olive oil
Coarse salt and freshly ground pepper
1/2 cup dried French green lentils, rinsed (I used just regular lentils)
1 shallot, halved
4 tsp apple cider vinegar
1 tsp Dijon mustart
1 stalk celery, thinly sliced, plus leaves

1. Heat oven to 425 degrees. On two baking sheets, arrange carrots, onion, and squash; drizzle with 2 Tbsp oil, and season with salt and pepper. Roast, turning once, until caramelized and tender, about 30 minutes. 2. Meanwhile, place lentils and shallot in a medium saucepan and cover with water by two inches. Bring to a boil, then simmer, covered, until lentils are tender, about 20 minutes. Drain; discard shallot. Season with salt and pepper. 3. Combine vinegar and mustard. Pour remaining 3 Tbsp oil in a slow steady steam, with vinaigrette and season with salt and pepper. Spoon over roasted vegetables. Garnish with celery leaves.

(Note: The recipe in the magazine says that you can incorporate any fall vegetables into this recipe...brussel sprouts, turnips, cabbage, etc. Just make sure you cut everything to about the same size for even roasting.)

HAPPY FIRST DAY OF FALL!

It's that time of year again! Cool days...crisp nights...leaves falling...squirrels chattering in the walnut tree outside our backdoor...walnuts kerplunking against the roof of the house on their way to the ground...acorns pinging against the shed's tin roof...pumpkins on my doorstep...beans in the crockpot...cornbread in the oven...the smell of clothes fresh off the line. HAPPY FIRST DAY OF AUTUMN!

Five Minute Friday - GROWING

Today's 'Five Minute Friday' writing assignment is on 'growing'. Three things come to mind immediately...

          ...growing families,  

                          ...growing gardens, 

                                          ...and growing in Christ.

- Growing Families - My husband and I have known each other nearly all our lives, and we both grew up as only children. Who would have believed, if it had been told us years ago, that someday we would marry and that between us (his, hers, and ours) we would be blessed with seven children and ten beautiful grandchildren? And how fast the grandlittles are growing! This past weekend our oldest granddaughter celebrated her 13th birthday! Wow!

- Growing Gardens - Our garden didn't do so well this year, but, in years past, my husband has managed to produce some beautiful gardens! We look forward to the growing season each year and put up what we can for winter. This year, because of extremely hot temperatures and dry conditions, we only managed to put up a few things, but we'll still enjoy them. "Canned sunshine!" That's what I call my home-canned goods! 

- Growing In Christ - Without physical food the human body becomes malnourished and eventually dies. Likewise, without spiritual food, a born-again believer will not grow in Christ without being in fellowship with Him on daily basis through prayer, fellowship with other believers, and the reading of His Word. God's Holy Word...The Bible...is our spiritual food and it should never be neglected.

"As newborn babes, desire the sincere milk of the word, that ye may grow thereby..." (1 Peter 2:2).

Until Next Time,

~Rebecca

Recipe - CHILI CHEESE ENCHILADAS

I had about 3/4 of a large peanut butter jar full of leftover chili from yesterday's lunch and just a small amount of leftover shredded cheese and I was trying to think what I could do with it. Here's what I came up with for lunch today...


CHILI CHEESE ENCHILADAS

leftover chili
shredded cheddar cheese
6 corn tortillas
one recipe of enchilada sauce (below)


I prepared the enchilada sauce first.

Enchilada Sauce

1/4 canola oil
2 tablespoons flour
1/4 cup chili powder
1 (8 oz.) can tomato sauce
1 1/2 cups water
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt to taste

Heat oil in skillet over medium-high heat. Stir in flour and chili powder; reduce heat to medium, and cook until lightly browned, stirring constantly to prevent burning; reduce heat. Mix the tomato sauce, water, cumin, garlic powder, onion powder, and salt, and gradually add to the chili powder, flour, and oil mixture. Continue cooking and stirring over medium heat until sauce begins to bubble and is slightly thickened.

While the oven was pre-heating to 400 degrees I sprayed a large baking dish with pan spray and coated the bottom of the pan with a thin layer of the enchilada sauce. Next I divided the chili into six equal portions and spooned it into the 6 corn tortillas, added a layer of cheese to each, rolled them up, and placed them, seam-side down, side-by-side, in the baking dish. I topped the whole thing with the rest of the enchilada sauce, making sure that each tortilla was completely covered in sauce, and sprinkled the top with just a bit more cheese. I baked in the hot oven until the enchiladas were heated through, the cheese was melted, and the sauce was bubbling. It was VERY good and I will definitely make this again!