Friday FOOD!

My Semi-Homemade Pizza

We love pizza! And I love making our own! I found this cheeseburger pizza recipe online at Pillsbury.com, and I created the barbecue chicken pizza on my own. Buy or make your favorite crust and top it with your favorite sauce and toppings! These are my two favorites I have made.

What is your favorite pizza?

 Cheeseburger Pizza

INGREDIENTS:

1

can (11 oz) Pillsbury® refrigerated thin pizza crust

1       lb lean (at least 80%) ground beef

1/2

cup thinly sliced onion

1/8

teaspoon pepper

1/3

cup pickle relish (not sweet)

3/4

cup ketchup

1

tablespoon yellow mustard

4

slices crisply cooked hickory smoked bacon, chopped

2      cups shredded American cheese (6 oz)

1

cup shredded lettuce

1/2

cup chopped tomato

DIRECTIONS:

• Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet; starting at center, press dough into 15x10-inch rectangle.
• In 10-inch nonstick skillet, cook beef, onion and pepper over medium-high heat, stirring frequently, until cooked thoroughly; drain. Stir in relish, ketchup and mustard. Spoon evenly over dough. Sprinkle with bacon and cheese.
• Bake 14 to 19 minutes or until crust is golden brown and cheese is melted. Top with lettuce and tomato. Serve immediately.

Barbecue Chicken Pizza

Ingredients:

1 Pillsbury refrigerated pizza crust

your favorite barbecue sauce

chicken, cooked and diced

red onion to taste

bacon, crumbled

pineapple, diced

your favorite cheeses

cilantro

Bake as directed.

Thursday Thanks

Today I am thankful for restaurants. 

Yummy food served right to your table. And the best part.....No Clean-up! :)

What are you thankful for today?

Wednesday Worship

Our pastor is concluding his sermon series on Ecclesiastes with two messages titled "The Absurdity of Death." After his message on Sunday, this song that we sing came to mind. The next day we received an e-mail with this coming Sunday's songs. It Is Not Death To Die was on the list of songs! Click on the message title above to listen to the message and click on the song title below to listen to the song. 


It Is Not Death To Die  
Original words by Henri Malan (1787–1864). Translated by George Bethune (1847). Music, chorus, and alternate words by Bob Kauflin


It is not death to die
To leave this weary road
And join the saints who dwell on high
Who’ve found their home with God
It is not death to close
The eyes long dimmed by tears
And wake in joy before Your throne
Delivered from our fears

Chorus 
O Jesus, conquering the grave
Your precious blood has power to save
Those who trust in You
Will in Your mercy find
That it is not death to die

It is not death to fling
Aside this earthly dust
And rise with strong and noble wing
To live among the just
It is not death to hear
The key unlock the door
That sets us free from mortal years
To praise You evermore

© 2008 Sovereign Grace Praise (BMI)

Tuesday Treats

I love this idea for "Balloon Lollipops!"

(via saraspartyperfect.com)

I Love My Church!

Redeemer Bible Church

Minnetonka, MN

I have been a member of Redeemer Bible Church for 4 years. I came to Redeemer, because I had a friend who attended there with her family. She recommended I come visit. So I did, and I haven't left! :) The first thing that I loved about Redeemer was the gospel-centered preaching and world-view. I also was drawn in because of the transparency of the people. God has used Redeemer to grow me immensely in my knowledge and love for Him and the gospel. I have become so aware of my depravity, my self-righteousness, and my daily need for Christ, His work on the cross, and His rescue and forgiveness. I am learning to rest in His sovereignty. This life is all about Him, and not about me! I have met people that have truly become my family. I was introduced to my husband through friends from church! We have been able to be involved in Small Groups, the music ministry, children's ministry, and Prayer Meeting. 

Where do you go to church? What do you love about your church? Or what are you looking for in a church? And if you live in the Minnetonka, Minnesota area, please come visit my church!

Friday FOOD!

Pepperoni Pretzels

Recipe courtesy Guy Fieri for Food Network Magazine

Prep Time:

2 hr 0 min

Inactive Prep Time:

--

Cook Time:

15 min

Level:

Intermediate

Serves:

28 small pretzels

Ingredients

• 1 1/2 tablespoons dry active yeast
• 1 tablespoon agave nectar
• 2 1/2 cups whole-wheat flour
• 2 3/4 cups all-purpose flour, plus more for dusting
• 1 teaspoon sea salt
• 2 large eggs
• 2 cups shredded mozzarella
• 1/2 cup shredded parmesan, plus more for sprinkling
• 1 1/3 cups diced pepperoni
• Coarse salt

Directions

Mix 1 1/2 cups warm water (110 degrees F to 115 degrees F), the yeast and agave in a bowl. Set aside 5 minutes.

In a food processor fitted with the dough blade, pulse the whole-wheat flour, 2 cups all-purpose flour and the sea salt. Add 1 egg and the yeast mixture and pulse in 10-second intervals until the dough comes together, about 3 pulses. Turn out onto a floured board. Knead 10 to 12 times, adding up to 3/4 cup more flour if the dough is too sticky. Cut the dough into 4 equal portions; cover with a clean towel.

On a floured board, roll out one piece of dough into a 14-by-11-inch rectangle, 1/4 inch thick, with a shorter side facing you. Sprinkle 1/2 cup mozzarella across the middle of the dough; fold the bottom third of the dough over the cheese, then sprinkle 2 tablespoons parmesan and 1/3 cup pepperoni over the folded part. Fold the top third of the dough over the parmesan and pepperoni. Reroll the dough into a 14-by-11-inch rectangle. Cut into seven 11-by-2-inch strips.

One at a time, pinch the cut long edges of each strip together and roll into a 12-inch rope with your hands. Transfer the rope to a baking sheet lined with parchment paper. Grab the ends and bring them toward each other, forming a U shape, then cross the left end over the right end to make a pretzel shape. Cross the left end over the right again to make a twist in the middle.

Repeat with the remaining 3 pieces of dough and the remaining cheese, spacing the pretzels 3 inches apart. Set aside for 10 to 15 minutes; preheat the oven to 475 degrees F.

Beat the remaining egg in a bowl. Brush the pretzels with the egg; sprinkle with parmesan and coarse salt. Bake until browned, 16 to 18 minutes, checking on the pretzels every 5 minutes to avoid overbaking.

Photograph by Victor Schrager

Thursday Thanks

I am thankful that God uses my anxiety, a sin, to see my desperate need of Him.

Be anxious for nothing, but in everything by prayer and supplication with thanksgiving let your requests be made known to God. And the peace of God which surpasses all comprehension, will guard your hearts and your minds in Christ Jesus.

Philippians 4:6-7