Tuesday, December 27, 2011

Where's the Line to See Jesus by Becky Kelley

This song is simply AMAZING! I'll just let it speak for itself...

Where's the Line to See Jesus by Becky Kelley

Christmas time was approaching; the snow was starting to fall,
Shoppers choosing their presents, people filling the mall,
Children waiting for Santa with excitement and glee,
A little boy tugged my sweater, looked up and asked me,

Where's the line to see Jesus?
Is He here at the store?
If Christmas time is His birthday,
Why don't we see Him more?

As I stood in amazement at this message profound,
I looked down to thank him, he was nowhere around.
The little boy at the mall might as well have had wings
As the tears filled my eyes, I thought I heard him say,

Where's the line to see Jesus?
Is He here at the store?
If Christmas time is His birthday,
Why don't we see Him more?
Where's the line to see Jesus?
He was born for me.
Santa Claus brought me presents,
But Christ gave His life for me.

In the blink of an eye, at the sound of His trump,
We'll all stand in line at His throne.
Every knee shall bow down, every tongue will confess,
That Jesus Christ is Lord.


Saturday, December 17, 2011

Mini Cinnamon Raisin Rolls

We made these Mini Cinnamon Raisin Rolls the other day. They didn't come out as good as I'd hoped, but they're definitely something we're going to try again... making a few changes. Since they have such potential, I wanted to pass the recipe along.

Mini Cinnamon Raisin Rolls
Adapted from Pillsbury.com

© 2011 Jamie V.

1 can (8 ounce) Pillsbury refrigerated crescent dinner rolls
1/4 cup butter or margarine, softened
4 teaspoons granulated sugar
2 teaspoons ground cinnamon
1/2 cup raisins (can substitute any other dried fruit)
1/2 cup powdered sugar
1 tablespoon juice or milk

  1. Heat oven to 375ºF.
  2. Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal.
  3. In small bowl, mix granulated sugar and cinnamon (we already had cinnamon-sugar made, so we used that... I don't actually know what the "correct" measurements or amounts we used... but, next time, I'm going to add more cinnamon).
  4. Spread butter evenly over each dough rectangle (we melted the butter and used a pastry brush to spread).
  5. Evenly sprinkle cinnamon-sugar mixture over rectangles. Sprinkle each with raisins (we didn't measure the amount of raisins we used, but we like them... so next time, we'll pile them on).
  6. Starting with the short side of each rectangle, roll up; pinch edges to seal. With serrated knife, cut each roll into 4 slices (we followed the original recipe and did 5 slices per rectangle, but I think 4 would be better). Place slices, cut side down, in ungreased 8- or 9-inch square pan.
  7. Bake 15-20 minutes, or until golden brown. Cool 5 minutes.
  8. Meanwhile, in small bowl, mix powdered sugar and milk (I mixed powdered sugar, milk, and some vanilla extract... it was pretty good) until smooth. Drizzle over rolls. Serve warm.

Thursday, December 15, 2011

Love Comes Down by Kerrie Roberts

I just thought I'd share a devotional that a friend had passed along to me a while ago... but, I think it's a good reminder for us all. I'm also sharing a song that I really enjoy, too.

By Max Lucado

I have learned to be satisfied
with the things I have and with
everything that happens.

    ~ Philippians 4:11

What if God’s only gift to you were his grace to save you? Would you be content? You beg him to save the life of your child. You plead with him to keep your business afloat. You implore him to remove the cancer from your body. What if his answer is, “My grace is enough.” Would you be content?

From heaven’s perspective, grace is enough. If God did nothing more than save us from hell, could anyone complain?

Having been given eternal life, dare we grumble at an aching body? Having been given heavenly riches, dare we moan about what we don’t have?


Love Comes Down by Kerrie Roberts

Weak and weary sinner
Longing for relief
You've been watching
As disaster steals another piece
Of all that you held so close
What you love the most
But you can never keep
And hope seems like a promise
Just out of reach
You'd die to feel alive again
You long to be set free

Then love comes down
When your heart is lost
When you've seen your whole world shattered
And your dreams just fall apart
So lift up your voice
Let Him hear your cry
When you've got nothing left to hold onto
That's when love comes down
Love comes down

If you could only know who loves you
Who feels your every pain
If you could only hear Him speaking
With the voice as sweet as rain
You'd know that He counts your tears
He holds them near
Not one will go to waste
And the sorrow that weighs you down
Will float away


That's when love is stronger
Than any heartbreak
And you know every broken piece
Will be made whole


When you've got nothing left to hold onto 
That's when love comes down

Monday, December 5, 2011

Glazed Carrots

These are great glazed carrots. I should note that the measurements listed below are just guidelines. Honestly, I eyeball the salt, brown sugar, honey/agave nectar, and lemon juice.

Glazed Carrots

© 2011 Jamie V.

1 ½ - 2 pounds baby carrots
1 ½ teaspoon salt
3-4 tablespoons butter
2-4 tablespoons honey (or agave nectar)
4 tablespoons packed brown sugar
1 tablespoon lemon juice
pepper and/or parsley (optional)


  1. Rinse carrots in cold water and put in medium saucepan. Cover with water, add salt. Bring to boil.
  2. Reduce heat to medium-low, cover, continue cooking approximately 15 minutes (until tender). Drain and set aside.
  3. In saute pan, melt butter over medium-low heat. Add honey and brown sugar. Cook, stirring, until sugar is dissolved.
  4. Add lemon juice and gently stir in carrots, coating well. Continue heating, gently stirring, until carrots are hot and glazed.
  5. Top with pepper and/or parsley (optional).

Saturday, December 3, 2011

Pot Pie

We love this pot pie recipe! We've made it many times with chicken, but we used leftover Thanksgiving turkey the other day to make it... and, it turned out delicious.

Chicken (or Turkey) Pot Pie 
Adapted from Betty Crocker

© 2011 Jamie V.
1 box (10 oz) frozen peas and carrots 
1/3 cup butter or margarine 
1/3 cup all-purpose flour 
1/3 cup chopped onion (or 1-2 tsp onion powder)
1/4 teaspoon pepper 
1-3/4 cups chicken broth 
2/3 cup milk 
½ to 3 cups cut-up cooked chicken or turkey
Pastry for one- or two-crust pie (either homemade or ready-to-use)

* We use a 2.5 quart round casserole dish to bake the pot pie in.

  1. Rinse frozen peas and carrots in cold water to separate; drain. 
  2. In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt, and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat. 
  3. Heat oven to 425 degrees Fahrenheit. 
  4. For ready-to-use pie crusts: 
    • One-Crust Pot Pie - pour mixture into ungreased casserole dish, then place pie crust on top.
    • Two-Crust Pot Pie - place one crust in bottom of ungreased casserole dish, pour mixture on top, then place pie crust on top (pinch and fold edges over). 
  5. Bake uncovered about 35 minutes or until golden brown.

Thursday, December 1, 2011

Sloppy Joe

I've had this recipe for a while, and we absolutely love it!

Sloppy Joes

Image by TidyMom {Cheryl}
1 ¼ pound lean ground beef (you can use ground turkey... we've just found that we prefer ground beef for this recipe)
1 (14.5 ounce) can diced tomatoes
1 ¼ cup ketchup
1/2 cup BBQ sauce
1 tablespoon Worcestershire sauce

  1. Brown beef in skillet. Drain and return beef to skillet. (we just continue to cook it / cook off the fat)
  2. Mix together tomatoes, ketchup, BBQ sauce, Worcestershire sauce in a bowl.
  3. Pour mixture into skillet and stir together with meat.
  4. Simmer and stir often for approximately 15 minutes, or until it thickens.
  5. Serve on hamburger buns. (we serve them open-faced and eat them with a fork... Jeremy like to add cheese and a pickle)