Creamy Brussels Sprouts

Rev.21:

1 Then I saw a new heaven and a new earth, for the first heaven and the first earth had passed away, and the sea was no more.

2 And I saw the holy city, new Jerusalem, coming down out of heaven from God, prepared as a bride adorned for her husband.

3 And I heard a loud voice from the throne saying, "Behold, the dwelling place of God is with man. He will dwell with them, and they will be his people, and God himself will be with them as their God.

4 He will wipe away every tear from their eyes, and death shall be no more, neither shall there be mourning, nor crying, nor pain anymore, for the former things have passed away."

3 or more slices bacon, chopped

1 T extra-virgin olive oil
1 shallot, chopped

1/2 leek, sliced
1 clove roasted garlic
1 1/2 pounds Brussels sprouts, trimmed, and halved
Salt and pepper, to taste

1 T heavy cream
1/4 c water

1/4 c Sauvignon Blanc

Splash of red wine vinegar

Pinch of sugar

1 t chicken base seasoning

Brown bacon in a medium skillet over medium high heat. 

Remove bacon to a paper towel lined plate. 

Add extra-virgin olive oil to the pan, 1 turn. 

Add shallots, garlic and leeks to the pan and saute 1 to 2 minutes. 

Add Brussels spouts and coat in oil. 

Season with salt and pepper. 

Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth seasoning, water and wine.

Bring broth to a boil, cover and reduce heat to medium low. 

Cook 10 minutes, or until tender. 

Add pinch of sugar and splash of red wine vinegar.

Clementine Trifle With Grand Marnier Sabayon A Fresh Market Recipe

Rev.15:4

Who will not fear, O Lord, and glorify your name? For you alone are holy. All nations will come and worship you, for your righteous acts have been revealed." 

1/2 t vanilla

2 T cornstarch 

4 T Grand Marnier

12 egg yolks

3/4 c sugar

1/4 t Clementine zest

2 loaves Fresh Market Bakery French Vanilla Pound Cakes, cubed

8-10 Clementines, peeled and segmented

2 10 oz cool whip

Sabayon

In a small bowl combine Grand Marnier and cornstarch, set aside. In a heat proof bowl combine egg yolks, sugar and vanilla. Set bowl over a water bath of simmering water and whisk until 140 degrees is reached. Add cornstarch mixture stir until thickened. Remove from heat and add zest. Stir until mixture cools.

To build trifle

Layer 1/3 sabayon into trifle dish, then 1/3 of cake cubes, then 1/3 of the clementines and finally the whipped topping. Repeat for 2 more layers ending with clementines.

Pecan Log Roll

Yours, O LORD, is the greatness and the power and the glory and the victory and the majesty, for all that is in the heavens and in the earth is yours. Yours is the kingdom, O LORD, and you are exalted as head above all. 1 Chronicles 29:11

12 oz box of Vanilla Wafers, crushed

3 c fine chopped pecans, toasted

1 can Eagle brand

Mix all ingredients together, shape into log.

Wrap in plastic wrap.

Slice into bite size pieces.

Thanks for sharing Ms. Ruby.

I have been making this recipe for over 30 years!

Chocolate Peanut Butter Stuffed Salted Pretzels

and crying out with a loud voice, "Salvation belongs to our God who sits on the throne, and to the Lamb!" Revelation 7:10

Fast and yummy!!

Waffle pretzels

Peanut butter

Melting chocolate, your choice, I mix dark and white

Spread peanut butter between 2 waffle pretzels to make a sandwich.

Melt the chocolate and dip pretzels. 

Melt white chocolate and add a little olive oil, stir.

Place in a squirt bottle and drizzle for decorations.

Chocolate Crispix

For the Lamb in the midst of the throne will be their shepherd, and he will guide them to springs of living water, and God will wipe away every tear from their eyes."  Revelation 7:17

Melt a cup of dipping chocolate.

Add Crispix cereal and gently fold into chocolate until cereal is covered.

The mixture will be thick.

Drop by spoonfuls onto parchment.

Let set and enjoy.

You could add nuts, raisins etc. 

I think I'll do white chocolate and add some crushed peppermint!