The Blind Truth

The Blind Truth

 

Lies and cheating

And guns boo-hoo

Don’t know what to think

But I do know what to do.

 

Listen to the news

Pick out the truth

Throw the rest in the trash

And pray for our youth.

 

We can’t change spots

In the lion’s den

We can teach right from wrong

And hopefully then

 

When we become old and grey

When we need that helping hand

We’ll turn to those we prayed and led

And we’ll move smoothly into the promised land.

 

Written by,

Terry Shepherd

vegan Portabello Stroganoff

Vegan Portobello Stroganoff

• Prep

  10 m

• Cook

  40 m

• Ready In

  1 h 10 m

Recipe By:Percy Lee Owen

“A vegan version of an old classic. Meaty marinated portobellos give this dish the taste and mouth-feel of the original.”

Ingredients

• 8 ounces vegan sour cream (such as Tofutti(R))
• 1/2 cup water
• 3 tablespoons dried minced onion
• 2 tablespoons all-purpose flour
• 2 teaspoons vegan no-beef bouillon
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper

• 1/2 cup dry red wine
• 1 tablespoon olive oil
• 2 tablespoons soy sauce
• 1 tablespoon balsamic vinegar
• 2 cloves garlic, minced
• 2 large portobello mushroom caps, stems and gills removed
• cooking spray
• 1/4 cup water, or as needed (optional)

Directions

1. Whisk vegan sour cream, 1/2 cup water, minced onion, flour, vegan bouillon, garlic powder, basil, and black pepper in a bowl. Cover and refrigerate.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Whisk red wine, olive oil, soy sauce, balsamic vinegar, and garlic in another bowl.
4. Arrange mushroom caps with gill sides up in a baking dish and pour red wine mixture on top. Marinate for 20 minutes, then cover baking dish with aluminum foil.
5. Bake mushrooms in the preheated oven for 30 minutes. Remove foil, flip mushrooms, and continue baking until very tender, about 10 minutes more. Set aside to cool; dice mushrooms.
6. Heat a saucepan sprayed with cooking spray over medium heat. Cook and stir mushrooms in sauce pan until lightly browned, about 5 minutes; reduce heat to low.
7. Stir sour cream sauce into mushrooms. Continue to cook and stir until thickened, 1 to 2 minutes more. If the sauce becomes too thick, stir in 1/4 cup water.

ALL RIGHTS RESERVED © 2018 Allrecipes.com
Printed From Allrecipes.com 3/13/2018

Fluffy Cake Doughnuts

• Prep

  20 m

• Cook

  10 m

• Ready In

  30 m

Recipe By:SYNEVA B

“This recipe is very quick and easy to make. I have a donut pan, which is like a muffin pan, but has donut shaped holes rather than muffin shaped holes. These donuts are baked not fried, so they don’t have so many calories. I mix up either a powdered sugar glaze or a chocolate icing to top these with. They can also be rolled in cinnamon and white sugar, but it doesn’t stick very well. My husband likes them just plain. For a chocolate glaze, simply stir 1/2 cup melted chocolate chips into the glaze mixture.”

Ingredients

• 2 cups all-purpose flour
• 3/4 cup white sugar
• 2 teaspoons baking powder
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1 teaspoon salt
• 3/4 cup milk

• 2 eggs, beaten
• 1 teaspoon vanilla extract
• 1 tablespoon shortening
• 1 cup confectioners’ sugar
• 2 tablespoons hot water
• 1/2 teaspoon almond extract

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a doughnut pan.
2. In a large bowl, mix flour, sugar, baking powder, nutmeg, cinnamon and salt. Stir in milk, eggs, vanilla and shortening. Beat together until well blended.
3. Fill each doughnut cup approximately 3/4 full. Bake 8 to 10 minutes in the preheated oven, until doughnuts spring back when touched. Allow to cool slightly before removing from pan.
4. To make glaze, blend confectioners’ sugar, hot water and almond extract in a small bowl. Dip doughnuts in the glaze when serving.

ALL RIGHTS RESERVED © 2018 Allrecipes.com
Printed From Allrecipes.com 3/13/2018

Fifties Diner in Indiana

http://www.onlyinyourstate.com/indiana/50s-themed-diner-in-indiana/?utm_medium=email&utm_source=indiana&utm_campaign=newsletter

 

I love fifties style diners, so much to look at and since I love that era; I get to visit as if I lived it.

Dark Guinness Brownies

Dark Guinness(R) Brownies

• Prep

  30 m

• Cook

  25 m

• Ready In

  1 h 25 m

Recipe By:J. Evans

“Delicate, dark, rich, and tempting brownies that no one can resist are made with what you would not expect: Guinness(R) beer. Oh so good.”

Ingredients

• cooking spray with flour
• 1 cup all-purpose flour
• 3/4 cup dark cocoa powder (such as Hershey’s(R) Special Dark)
• 1/4 teaspoon salt
• 8 ounces bittersweet chocolate (such as Ghirardelli(R)), chopped
• 3/4 cup white chocolate chips (such as Ghirardelli(R))
• 6 tablespoons butter at room temperature, cut into cubes

• 1 cup white sugar
• 4 eggs, room temperature
• 1 1/4 cups Irish stout beer (such as Guinness(R) Extra Stout), room temperature and foam skimmed off
• 1/2 cup chopped pecans (optional)
• 1 cup semisweet chocolate chips (such as Nestle(R) Toll House(R))
• 1 tablespoon sifted confectioners’ sugar, or as needed

Directions

1. Place oven rack in the center position. Preheat oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with cooking spray.
2. Whisk flour, cocoa powder, and salt together in a bowl.
3. Melt bittersweet chocolate, white chocolate chips, and butter in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat.
4. Beat white sugar and eggs together in a large bowl with an electric mixer until light and fluffy, about 3 minutes. Slowly add melted chocolate mixture and beat until just combined. Add flour mixture, 2 to 3 tablespoons at a time, until just combined. Whisk in beer until batter is thin; fold in pecans.
5. Pour batter into the prepared baking dish; sprinkle semisweet chocolate chips over batter.
6. Bake in the preheated oven until a toothpick inserted in the center of the brownies comes out with moist crumbs, 25 to 30 minutes. Cool to room temperature; dust top with confectioners’ sugar.

ALL RIGHTS RESERVED © 2018 Allrecipes.com
Printed From Allrecipes.com 3/13/2018

Spicy Pizza Soup

• Prep

  20 m

• Cook

  2 h

• Ready In

  2 h 20 m

Recipe By:Tammie

“If you enjoy pizza, you will love this spicy pizza soup topped with mozzarella cheese. Include black olives, if desired.”

Ingredients

• 1 3/8 pounds hot Italian sausage, sliced
• 1 pound pepperoni sausage, sliced
• 3 green bell peppers, chopped
• 2 onions, chopped
• 2 cups chopped fresh mushrooms
• 3 cups crushed tomatoes with garlic

• 1 (15 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 4 cups water
• 1 1/2 cups uncooked elbow macaroni
• 2 cups shredded mozzarella cheese

Directions

1. In a large saucepan, place the hot Italian sausage, pepperoni sausage, green bell peppers, onions, mushrooms, diced tomatoes, tomato sauce, tomato paste and water. Bring to a boil. Boil 30 minutes, reduce heat and simmer 90 minutes.
2. During the final 15 minutes of cooking, stir in the elbow macaroni.
3. Top with mozzarella and serve.

ALL RIGHTS RESERVED © 2018 Allrecipes.com
Printed From Allrecipes.com 3/13/2018

Mint Chocolate Oreo Fudge

Mint Oreo Fudge

yield: 64 PIECES

prep time: 20 MINUTES

cook time: 15 MINUTES

total time: 2 HOUR

Easy Mint Chocolate Oreo Fudge recipe is the perfect addition to your dessert menu! Perfect for holiday, birthdays, or weeknight celebrations, you’ll love this delicious fudge treat!

INGREDIENTS:

• 1 bag (11 oz) Ghirardelli white chocolate morsels
• 1 jar (7 oz) marshmallow cream (Fluff)
• 1 (or 1 1/2) tsp peppermint extract
• 2 drops green gel food coloring
• 2 cups granulated sugar
• 3/4 cup heavy whipping cream
• 3/4 cup unsalted butter
• pinch of kosher salt
• 20 Oreo cookies, crushed

DIRECTIONS:

1. Line an 8-inch (or 9-inch) square baking dish with parchment paper or foil. Set aside.
2. In a large mixing bowl, attached to an electric mixer, add white chocolate chips, marshmallow cream, peppermint, and food coloring. Set aside.
3. In a medium saucepan, melt butter with sugar, heavy cream, butter and salt. Cook and stir over medium high heat until mixture begins to boil.
4. Once boiling, set timer for 5 minutes, and continue stirring while mixture boils.
5. Remove from heat and pour over ingredients in mixing bowl. Turn mixer on low and blend for about 1-2 minutes, until fudge is creamy and white chocolate is completely melted. Fold in crushed Oreo cookies.
6. Immediately pour into prepared baking dish. Allow to set at room temperature for 2 hours. Cut into bite size pieces and store in airtight container for up to two weeks at room temperature. ENJOY!

This delicious recipe brought to you by SHUGARY SWEETS
https://www.shugarysweets.com/2018/03/mint-oreo-fudge

The War Within

I posted this Christian movie because a friend of mine sent it to me and said one of the actors was from my city, Warsaw, Indiana. As I was reading about it, I saw there were a few actors from right here in my state. I found this very interesting. I have not seen the movie; but I plan to, especially now. Maybe you would enjoy reading about the movie and want to see it also.

 

http://www.thewarwithinmovie.com/cast/

Drew Varvel, an actor in this movie and his wife live right here in Warsaw.

Stout Slow Cooker Corned Beef n Cabbage

Stout Slow Cooker Corned Beef and Veggies

• Prep

  30 m

• Cook

  6 h

• Ready In

  6 h 30 m

Recipe By:COUNTRYRAY

“A slow cooker recipe for some traditional-style Irish corned beef and cabbage that smells as good as it tastes. Sweet potatoes are added for those whose diet prefers them.”

Ingredients

• 1 1/2 (12 fluid ounce) cans or bottles Irish stout beer (such as Guinness(R)), divided
• 1 (4 pound) corned beef brisket
• 1 1/2 cups brown sugar
• 3 sweet potatoes, cut into chunks

• 1 head cabbage, cored and coarsely chopped
• 2 large sweet onions, chopped
• 6 large carrots, chopped
• 3 red potatoes, cut into chunks

Directions

1. Pour 1 bottle Irish stout beer into a slow cooker.
2. Rinse corned beef brisket and pat dry. Rub with brown sugar, including the bottom, and gently place brisket into the slow cooker with the stout beer.
3. Arrange sweet potatoes, cabbage, onion, carrots, and red potatoes on and around the brisket in the slow cooker.
4. Pour remaining 1/2 bottle Irish stout beer on and around brisket and vegetables to moisten the brown sugar. Cover the cooker and cook on Low until corned beef is tender, 6 to 8 hours. Allow brisket to stand 5 minutes before slicing.

ALL RIGHTS RESERVED © 2018 Allrecipes.com
Printed From Allrecipes.com 3/12/2018

Daily Prompt/One Word Prompt

https://dailypost.wordpress.com/prompts/captivating/

The word for today is; Captivating

cap·ti·vat·ing

ˈ

adjective

1. capable of attracting and holding interest; charming.

A delicate, dainty princess with golden locks skipped her way to her favorite place in the forest. Each day after breakfast her nanny dressed her in her best clothes and allowed her to stay far enough ahead, but still be seen, and the two walked to the forest.

The nanny knew this child had a special spirit. A gentle spirit, a spirit that others wanted to get to know. The animals of the forest would see her coming and signals would be heard while the gathering of friends stood around; waiting for her arrival. When she came upon a soft, wispy, grassy spot, she lay her red checkered cloth down along with a basket.

One by one, she would take out plastic containers filled with treats for her friends. Corn, peanuts, lettuce, all packed by her nanny. The animals gathered closer waiting for her to speak. She had a captivating voice and their visits lasted an hour each day.