Monday, October 5, 2009

Take a Moment

"Greater love has no one than this, that he lay down his life for his friends."
--John 15:13

"We can do no great things, only small things with great love."
--Mother Teresa

I am a firm believer in the restorative powers of "a day of rest". I think if even God rested on the seventh day, we should all take a cue from His lead! Our world these days is so fast-paced, our calendars so jam-packed.. sometimes, as women, it can be enough to make our heads spin. We desperately NEED moments of rest.

There's almost nothing I love better than a long Sunday afternoon nap, when it's raining outside. Not all "resting" has to be napping, however. God created us for companionship, for friendship, for fellowship. After time with a friend, we usually find ourselves re-energized, refreshed and renewed! It's so easy to get caught up in work, taking care of children, responsibilities.. just "Life" in general, that sometimes we look up and realize we haven't seen or talked with our friends in far too long.

Grab a friend today, ladies.. whether you swing through Starbucks together, rent a chick flick and laugh until your sides ache, or just relax and have some yummy goodies together and catch up on each other's lives.

I thought I'd include a few easy, fun recipes for the cooler fall weather. Invite a friend over to share, drop by her house & surprise her with a treat, or (my favorite) invite her over and make a fun, easy recipe together. The time spent together, conversation and laughter will be priceless.

For many humorous girlfriend stories, more delicious recipes, and inspirational scriptures, check out a book, "Coffee Cup Friendship & Cheesecake Fun", by one of my favorite authors, Becky Freeman.

May you feel truly rested after spending time with one of God's greatest treasures: a good friend!

Mixed Fruit Cider
1 quart apple cider
1 quart pineapple juice
3 cinnamon sticks
2 lemons, thinly sliced
1 orange, thinly sliced

In a Dutch oven, combine all ingredients. Bring to a boil over medium heat; reduce heat and simmer for 30 minutes, stirring occasionally. Strain mixture, discarding solids. Serve warm.

Baked Artichoke Dip
1 14-oz. can artichoke hearts, drained & chopped
1 cup grated Parmesan cheese
3/4 cup mayonnaise
1 clove garlic, minced
1/4 tsp. Worcestershire sauce
1/8 tsp. Tabasco

Combine all ingredients, stirring well. Spoon into lightly greased 1-quart casserole. Bake, uncovered, at 350 degrees for 20 minutes or until bubbly.
Serve with melba toast rounds or your favorite crackers.
Source: The Ultimate Southern Living Cookbook

Pull-Apart Bacon Bread
1 tsp. veg. oil
3/4 c. green pepper, chopped
3/4 c. onion, chopped
3 cans refrigerated buttermilk biscuits
1 lb. bacon, crisply cooked and crumbled
1/4 c. butter, melted
1 c. shredded Cheddar cheese

Heat oil in a skillet; saute peppers and onion until tender. Remove from heat, set aside. Slice biscuits into quarters; place in a mixing bowl. Add vegetables, bacon, butter and cheese; toss until mixed. Arrange biscuit mixture in a greased 10" tube or Bundt pan. Bake at 350 for 30 minutes. Invert onto serving platter. Serves 8.
Source: Gooseberry Patch's "Flavors of Fall"

Sopapilla Cheesecake
2 cans crescent rolls
2 8-oz. packages cream cheese
1 1/2 cup sugar
1 tsp. vanilla
1 tsp. cinnamon
1 stick unsalted butter

Layer 1 can crescent rolls in a greased 9x13 pan; pinch together to cover the bottom. Cream together 1 cup sugar, 2 pkgs. cream cheese, and the vanilla. Spread mixture over crescent roll dough in pan. Top with 1 can crescent rolls; pinch together to cover top. Mix 1/2 cup sugar with the cinnamon and sprinkle over the top. Melt butter and drizzle over the top; spread gently to cover. Bake 30 minutes at 350.

Easy Chocolate Chip Cake
1 box yellow cake mix
1 sm. box vanilla instant pudding mix
1 sm. box chocolate instant pudding mix
4 eggs
1/2 c. vegetable oil
1 1/2 c. water
1 c. semi-sweet chocolate chips
Powdered sugar (for top, if desired)

Mix together cake mix, pudding mixes, eggs, oil and water. Stir in chocolate chips by hand. Bake in greased Bundt pan for one hour at 350 degrees. Let cool slightly in pan, then invert onto rack and cool completely. Transfer to cake plate. Sprinkle a little powdered sugar over the top for presentation.


  1. Thank you Amy! Love the recipes (and the advice). <3

  2. Amy, love your post today! Ok friend, with all the sickness going on and having to keep Ella away from it - it has been way to long since we have spent a Sunday afternoon hanging out! Can't wait to try a few of these recipes...was hoping to see your green bean wraps....I need you to email me that recipe:)

  3. Hey Amy, on the cheesecake do you serve it warm? It did not mention refrigerating it??

  4. Hey Amanda- just realized I never answered you! Sorry.. Serve it warm.. Mmmmmmmm :-)