Give Thanks to the Lord!

It is good to praise the Lord
and make music to your name,
O Most High,
to proclaim Your love in the morning
and Your faithfulness at night,
to the music of the ten-stringed lyre
and the melody of the harp.


For You make me glad by your deeds, O Lord; How great are Your works, O Lord,
how profound Your thoughts!"

O Lord,
and this is Your kingdom.
We adore You
as the One who is over all things.
Wealth and honor come from You alone,
for You rule over everything.
Power and might are in Your hand,
and at Your discretion
people are made great and given strength.
O our God,
we thank You
and praise Your glorious name!"
(1 Chronicles 29:11-13, NLT)

Make a joyful noise unto the Lord, all ye lands. Serve the Lord with gladness: come before His presence with singing. Know ye that the Lord He is God: it is He that hath made us, and not we ourselves; we are His people, and the sheep of His pasture. Enter into His gates with thanksgiving, and into His courts with praise: be thankful unto Him, and bless His name. For the Lord is good; His mercy is everlasting; and His truth endureth to all generations." (Psalm 100, KJV)

Happy Thanksgiving!

Check out the perfect three layers!

Esther made this cake last week for a hymn sing for our church, the cake turned out great!

The Healthiest Chocolate Chip Cookies in the World

2 c. walnuts
3 T. oil
1 c. brown sugar( we used Date Sugar)
2 t. vanilla
1 1/2 c. oat flour
1 t. baking soda
1 t. salt
1/4 t. cinnamon
2 c. rolled oats
3 3.5-oz. bars bittersweet chocolate chopped or 1 1/2 cups chocolate chips

Preheat oven to 350. Blend walnuts in food processor 30 seconds, or until ground into a fine meal. Add oil and blend 2-3 min. more until mixture has the consistency of natural peanut butter. Transfer to bowl. Whisk together brown sugar and 1/2 c. water in saucepan, and bring to a boil. Pour brown sugar over walnut butter, add vanilla and stir until no lumps remain. Whisk together oat flour, soda, salt, and cinnamon in separate bowl. Stir oat flour mixture into walnut mixture. Cool dough 10min. Fold in oats then chocolate chips into dough. Shape into 2 in. balls and place on greased cookie sheet. Flatten cookies with bottom of drinking glass dipped in water. Bake 8-10min. or until brown. Cool 3 min. on baking sheets, then transfer to wire rack to cool completely.

Makes 30 cookies

Red Pepper Veggie Dip

We made up this great dip a few weeks ago for a party we had at our house.........with the leftover dip, we used it for a salad dressing.....so good!

2 red bell peppers

1/2c. walnuts

1T. lemon juice

1 clove garlic

3T. tahini

1t. salt

2t. garlic powder

Blend all the above ingredients in a blender till smooth; serve with veggies or pita bread!

Caramelized Onion Hummus

You all have to try this recipe, this recipe is the best hummus I've ever had! So creamy and delicious, with a hint of sweetness from the onions!

Caramelized Onion Hummus:

1 Large - Sweet Onion Diced
1 Tbs. - Chopped Garlic
1 Tbs. - Oil
1 Tbs. - Butter
1 - 15.5oz. Can - Chickpeas ( drained )
¼ C. - Lemon Juice
1 Tbs. - Soy Sauce
¼ C. - Tahini ( sesame paste )
1 Tbs. - Sesame Oil
1 Tbs. - Johnny's Garlic Season
1/2 Tbs. - Honey
¼ C. - EVOO
1 Tsp. - Ground Cumin
Salt & Pepper

Saute onion and garlic in oil and butter until soft and golden in color, this takes about 15 minutes. Place drained peas into the food processor along with all other ingredients except the EVOO. Put the lid on the machine and turn it on low to break up the beans. Then turn onto high and slowly drizzle in the EVOO. Let the machine run until you have a nice smooth consistency. Serve with pita bread, veggies or chips.

Morning Glory Muffins

Morning Glory Muffins

1/2 cup raisins

2 cups wheat flour

1/2 cup honey

2 teaspoons baking soda

2 teaspoons cinnamon

1/2 teaspoon ginger

1/2 teaspoon salt

2 cups peeled and grated carrots

1 large apple, grated

1/2 cup shredded unsweetened coconut

1/2 cup chopped walnuts

1/3 cup flax seeds

3 eggs

1/3 cup applesauce

1/4 cup coconut oil

2 teaspoons vanilla

Preheat oven to 375. Grease 12-15 muffin cups. Put raisins in a small bowl and cover with hot water. Set aside. In a large bowl whisk together the flour, baking soda, spices and salt. Add the carrots, apple, coconut, nuts and flax seeds. In a separate eggs, applesauce, oil, honey and vanilla together. Add to the flour mixture, stir till evenly combined. Drain the raisins and stir into the batter. Divide the batter among muffin cups, bake for 17-22 minutes till browned and cooked through.