Sunday, April 24, 2011

Because He Lives


3 men, 3 crosses, 1 hill. One man cursed, One man prayed,

 One man promised.

One died condemned, one died forgiven, one died innocent.

One died in sin, one died to sin, one died for sin.

One was held by death, one was released by death, one conquered death.

One lost life, one gained life. One was life.

Praise God for the ONE who conquered death!



Follow Him.


Follow from Igniter Media on Vimeo.





I know my Redeemer lives.





How great Thou art.





Rise Up (by our church Second Baptist Church Houston, TX)




 





I hope you are following the Risen Redeemer Jesus Christ today and every day. I hope you had a blessed Easter. I wanted to share this collection of videos that have blessed me this Easter. The poem above was sent to me by a friend. To me Easter means He is risen, and when I think of Easter I think of the memories of celebrating Christ's resurrection southern-style with good food shared among family and friends. This year I tried a new recipe from All Recipes for carrot cake that is definitely a keeper.




Carrot Cake

Ingredients


4 eggs

1 1/4 cups vegetable oil

2 cups white sugar

2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

3 cups grated carrots

1 cup chopped pecans



1/2 cup butter, softened

8 ounces cream cheese, softened

4 cups confectioners' sugar

1 teaspoon vanilla extract

1 cup chopped pecans



Directions

1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

2.In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.

3.Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

4.To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake. (I omitted the pecans for a smoother icing.)


Because He lives,

Amy

Wednesday, April 6, 2011

Mercies in Disguise



Those who know your name will trust in you, for you, Lord, have never forsaken those who seek you. Psalm 9:10

For I am the Lord, your God, who takes hold of your right hand and says to you, Do not fear, I will help you. Isaiah 41:13

I am still confident of this: I will see the goodness of the Lord in the land of the living. Wait for the Lord; be strong and take heart and wait for the Lord. Psalm 27:13-14

Tuesday, April 5, 2011

Rules without Relationship Equals Rebellion


I had the privilege of participating in a panel on the TX Trendy Chick show tonight on From the Right Radio discussing the culture our girls grow up in today. Ashley Sewell is the host of the TX Trendy Chick Show. Stephen Kruiser and Benjamin Howe also participated on the panel as fathers of girls. You can follow Ashley on Twitter @TXTrendyChick. She is a proud fellow Baylor University graduate. Sic em Bears!

Click here to listen.

Saturday, April 2, 2011

Best. Banana Bread. Ever.


makes 2 loaves
Ingredients
1 cup chopped pecans

3/4 cup butter, softened

1 (8 ounce) package cream cheese, softened

2 cups sugar

2 large eggs

3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

4 medium mashed ripened bananas

1/2 teaspoon vanilla extract

1 cup pecans, coarsely chopped



For the Orange Icing

1 cup powdered sugar

1 teaspoon orange rind, grated

3 tablespoons orange juice


Directions

 Place 1 cup of the pecans in a single layer in a shallow pan.

 Bake at 350 degrees for 10-15 minutes or until toasted.

 Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy.

 Add eggs, 1 at a time beating just until blended after each addition.

 Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended.

 Stir in bananas, pecans, and vanilla.

 Spoon batter into 2 greased and floured 8 by 4 inch loaf pans. Sprinkle remaining 1 cup of pecans evenly over batter in the pans.

 Bake at 350 degrees for 1 hour or until a long wooden pick inserted in the center comes out clean and sides pull away from the pan, shielding with aluminum foil during the last 15 minutes to prevent excessive browning, if necessary.

 Meanwhile, stir together powdered sugar, orange rind, and orange juice until blended.

Cool bread in pans on wire racks for 10 minutes. Remove bread from pans to wire racks.

 Drizzle orange icing evenly over warm bread and cool for 30 minutes on wire racks.


My girls and husband love this banana bread. I made it this week, and it was gone so fast! It looks pretty too, so it makes a great gift.

Enjoy,
Amy

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