We will see if I can get back to blogging regularly. Since my husband & I bought our first house a month or so ago it has been so crazy. We are unpacked and the house is settled, however now our attention turns into painting our daughter's room (which Daddy has now finished), plus, my son will be starting his first year of preschool in a few weeks and I am his teacher b/c I am homeschooling. In addition, we found out we are expecting our 3rd child, due in February. Also, did I mention I have my daughter's 2nd Birthday party to plan and prepare for in just 2 weeks from tomorrow, did I mention we have to have 2 different parties just for her one birthday??? Luckily my husband's summer night classes will be over in about a week and then he will have a break for about a month before starting again. It will be wonderful having him home every evening again!
AHHH!!!! Okay, now that I have all that out there.... The life of a Mom never includes breaks, even when you have a "break" you are still Mom and can get a call in need at any moment....would I change it???!!! NEVER! I love it!
About Me
- LampstandbytheFire
- Hello! I am 25 and a Mom of 2 wonderful children, a boy and a girl. I have been happily married to my husband for 4 years. I am glad you are here and hope that you can be blessed and/or helped in some way by my blog.
Friday, July 29, 2011
Monday, May 30, 2011
RECIPE MONDAY!!!
Today I will share one more asparagus recipe and then for the month of June I will be posting dessert recipes.
Asparagus-Pepper Frittata
2 slices double-smoked bacon
1 lb fresh asparagus, trimmed
1/2 red bell pepper, seeded and cut into strips
1/2 cup chopped yellow onion
6 large eggs, slightly beaten
1 1/2 cups shredded white chedder cheese
1/2 cup half-and-half, light cream or milk
2 Tbsp chopped fresh Italian parsley
1/2 tsp salt
1/4 tsp ground black pepper
Preheat broiler. In a 10-inch broiler-proof skillet, cook bacon until crisp. Drain bacon; crumble and set aside.
Cut asparagus into 1-inch pieces. In a saucepan, bring about 1 inch wter to boiling. Add asparagus, pepper strips and onion; bring just to boiling. Reduce heat slightly; boil about 1 minute or until crisp-tender. Drain well.
Spread asparagus-pepper mixture evenly in skillet.
Combine eggs, cheese, half-and-half, parsley, bacon, salt and pepper in a bowl. Pour over vegetables in skillet. Cook over medium heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so the uncooked portion flows underneath. Continue cooking and lifting the edges until the egg mixture is almost set.
Place skillet under the broiler. Broil 1 to 2 minutes or until top is just set and begins to turn golden. Cut into squares to serve.
As always, try it out and let us know how you like it. If you have any suggestions or questions then let us know.
Asparagus-Pepper Frittata
2 slices double-smoked bacon
1 lb fresh asparagus, trimmed
1/2 red bell pepper, seeded and cut into strips
1/2 cup chopped yellow onion
6 large eggs, slightly beaten
1 1/2 cups shredded white chedder cheese
1/2 cup half-and-half, light cream or milk
2 Tbsp chopped fresh Italian parsley
1/2 tsp salt
1/4 tsp ground black pepper
Preheat broiler. In a 10-inch broiler-proof skillet, cook bacon until crisp. Drain bacon; crumble and set aside.
Cut asparagus into 1-inch pieces. In a saucepan, bring about 1 inch wter to boiling. Add asparagus, pepper strips and onion; bring just to boiling. Reduce heat slightly; boil about 1 minute or until crisp-tender. Drain well.
Spread asparagus-pepper mixture evenly in skillet.
Combine eggs, cheese, half-and-half, parsley, bacon, salt and pepper in a bowl. Pour over vegetables in skillet. Cook over medium heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so the uncooked portion flows underneath. Continue cooking and lifting the edges until the egg mixture is almost set.
Place skillet under the broiler. Broil 1 to 2 minutes or until top is just set and begins to turn golden. Cut into squares to serve.
As always, try it out and let us know how you like it. If you have any suggestions or questions then let us know.
Thursday, May 26, 2011
NOT MY GRASS!!!
Children can be so funny sometimes...actually, a lot of times. I keep telling myself that I need to keep a notebook of all of the funny things my children do and say. I am afraid though the notebook would turn into many notebooks.
Here is what my 3 year old son said a week or so ago:
We are driving to go pick up Daddy from work and we see an airplane flying fairly low over the street. My son of course was very excited and fascinated by the airplane. Shortly thereafter the airplane flies off and my son begins to get very upset. So, as any Mom would, I try to distract him.
Mommy says, "David look at that there is a guy over there." I pointed to a man mowing the grass off to the other side of the road.
My son asks, "What's he doin?"
Mommy says, "He is mowing, well cutting, the grass."
My son replies, "OH NO NOT MY GRASS!!! MY GRASS, MY GRASS!!! WHAT ARE WE GOING TO DO!!!"
Mommy, trying to keep from laughing, calmly explains, "Sweetheart, he is suppose to cut the grass to make it look so pretty and keep it from getting too tall. He is suppose to cut the grass, it is okay."
Here is what my 3 year old son said a week or so ago:
We are driving to go pick up Daddy from work and we see an airplane flying fairly low over the street. My son of course was very excited and fascinated by the airplane. Shortly thereafter the airplane flies off and my son begins to get very upset. So, as any Mom would, I try to distract him.
Mommy says, "David look at that there is a guy over there." I pointed to a man mowing the grass off to the other side of the road.
My son asks, "What's he doin?"
Mommy says, "He is mowing, well cutting, the grass."
My son replies, "OH NO NOT MY GRASS!!! MY GRASS, MY GRASS!!! WHAT ARE WE GOING TO DO!!!"
Mommy, trying to keep from laughing, calmly explains, "Sweetheart, he is suppose to cut the grass to make it look so pretty and keep it from getting too tall. He is suppose to cut the grass, it is okay."
Tuesday, May 24, 2011
RECIPE MONDAY!!!
Since we only have two weeks left in May, I will use those weeks to give you two very unique asparagus recipes that are amazing! Yes, I know that today is Tuesday, but I am making up for yesterday.
Au Gratin Sauced Asparagus (courtesy of Hyvee magazine)
2 1/2 Tbsp butter, divided
1/2 cup bread crumbs
1/4 cup finely chopped onion
1 clove garlic, minced
2 Tbsp all-purpose flour
1 1/2 cups skim milk
1/4 cup freshly grated Gruyere cheese
1/4 cup freshly grated Parmesan cheese
1 1/2 lbs fresh asparagus, trimmed
salt and black pepper, to taste
In a small skillet, melt 1/2 Tbsp butter over medium-low heat. Add bread crumbs and saute until golden; set aside.
In a medium saucepan, melt remaining 2 Tbsp butter over medium-low heat; add onion and garlic and cook until tender. Add flour and cook for 3 minutes, stirring constantly. Whisk in milk. Bring mixture to a boil and cook until thick and bubbly. Remove from heat and stir in cheeses.
Meanwhile, bring 1 inch of water to a boil in a large saucepan. Place asparagus in steamer basket; cover and steam from 4 minutes or until asparagus is crisp-tender. Drain well. Sprinkle with salt and pepper.
Serve asparagus topped with cream sauce and bread crumbs.
As always, try it out and let us know what you think. If you have any questions or suggestions then let us know! If you have a recipe you would like to share then please let me know by way of email and I will post it with your name and link to your blog.
Au Gratin Sauced Asparagus (courtesy of Hyvee magazine)
2 1/2 Tbsp butter, divided
1/2 cup bread crumbs
1/4 cup finely chopped onion
1 clove garlic, minced
2 Tbsp all-purpose flour
1 1/2 cups skim milk
1/4 cup freshly grated Gruyere cheese
1/4 cup freshly grated Parmesan cheese
1 1/2 lbs fresh asparagus, trimmed
salt and black pepper, to taste
In a small skillet, melt 1/2 Tbsp butter over medium-low heat. Add bread crumbs and saute until golden; set aside.
In a medium saucepan, melt remaining 2 Tbsp butter over medium-low heat; add onion and garlic and cook until tender. Add flour and cook for 3 minutes, stirring constantly. Whisk in milk. Bring mixture to a boil and cook until thick and bubbly. Remove from heat and stir in cheeses.
Meanwhile, bring 1 inch of water to a boil in a large saucepan. Place asparagus in steamer basket; cover and steam from 4 minutes or until asparagus is crisp-tender. Drain well. Sprinkle with salt and pepper.
Serve asparagus topped with cream sauce and bread crumbs.
As always, try it out and let us know what you think. If you have any questions or suggestions then let us know! If you have a recipe you would like to share then please let me know by way of email and I will post it with your name and link to your blog.
getting back to it...
Good Morning everyone!
I apologize for not posting in quite a while. My daughter became sick with the flu and high fever for a few days and then from there I got sidetracked. Then from there my husband and I decided to start looking for houses to buy. WE FOUND ONE!!! We are most of the way through that process and should be closing soon. You all know how life just gets in the way sometimes.
SO...Here I am GETTING BACK TO BLOGGING..
I apologize for not posting in quite a while. My daughter became sick with the flu and high fever for a few days and then from there I got sidetracked. Then from there my husband and I decided to start looking for houses to buy. WE FOUND ONE!!! We are most of the way through that process and should be closing soon. You all know how life just gets in the way sometimes.
SO...Here I am GETTING BACK TO BLOGGING..
Monday, April 18, 2011
RECIPE MONDAY!!!
April-Recipes for grilling outdoors!!!
I never was a big fan of turkey burgers but I made up this recipe and they turned out amazingly delicious!
Turkey Bean Burgers (courtesy of me)
1 lb. ground turkey
1/2 can of Navy Beans (15 oz can)
2 tsp lemon juice
1 Tbsp Vegetable juice
1 egg
sprinkle the following:
Lowry's Seasoned Salt
Black Pepper
Basil
Chili Powder
Onion Powder
Mix all ingredients in a bowl, form patties and place on a sheet of foil on the grill. Makes about 8 patties.
Let us know how you liked the turkey burgers.
I never was a big fan of turkey burgers but I made up this recipe and they turned out amazingly delicious!
Turkey Bean Burgers (courtesy of me)
1 lb. ground turkey
1/2 can of Navy Beans (15 oz can)
2 tsp lemon juice
1 Tbsp Vegetable juice
1 egg
sprinkle the following:
Lowry's Seasoned Salt
Black Pepper
Basil
Chili Powder
Onion Powder
Mix all ingredients in a bowl, form patties and place on a sheet of foil on the grill. Makes about 8 patties.
Let us know how you liked the turkey burgers.
Friday, April 15, 2011
The Beauty of Heaven Given to Us
The Beauty of Heaven Given to Us
I love to hear the rain,
a beauty from Your reign.
The thunder is sounding from the Heavens so high.
I see Your light shining through the sky.
How beautiful the sky, the deepest shade of blue,
Created by One so true.
You have looked down to us from above,
and through such beauty shown Your love.
Through so much color, the sound of the rain, the feel of the wind...
Thank You for Your gifts. I am glad it was to us where You chose to send.
What a masterpiece You have created!
How beautiful You are!
Let us never be seperated!
Copyright © by Kristina L. Sitler
All rights reserved.
This is the first poem I have written in 7 years +. I was sitting last night watching the storm out my bedroom window and was inspired by the beauty of the storm. I just began to thank the Lord for giving me the gift of being able to see and hear His beauty in His creation.
Monday, April 11, 2011
RECIPE MONDAY!!!
As you probably already know, it is Recipe Monday! April is the month for the Outdoor Grill. Today with have fish fillets with zucchini on the side. Enjoy and let us all know how you liked it as well!!!
Orange Roughy with Tartar Sauce (courtesy of Michelle Stromko, MD)
6 orange roughy fillets (6 oz each)
1 Tbsp seafood seasoning
2 Tbsp butter, cubed
Tartar Sauce:
2/3 cup chopped dill pickles
1/2 cup mayo
3 Tbsp finely chopped onion
Dash of pepper
Place 3 fillets on each of two double thickness of heavy-duty foil (about 18in square). Sprinkle each with seasoning; dot with butter.
Fold foil around fish and seal tightly. Grill, covered, over medium heat for 10-15 min or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.
In a small bowl, combine the sauce ingredients; serve with fish.
Side dish: Grill Zucchini or Yellow Summer Squash (courtesy of me)
Cut your zucchini/squash down the center lengthwise.
Make several shallow cuts across the open side.
With a cooking brush spread melted butter over the open side of the zucchini/squash. Then sprinkle with Lowry's seasoned salt.
Place on the grill and cook until tender. Place open side up and then turn once or twice.
Orange Roughy with Tartar Sauce (courtesy of Michelle Stromko, MD)
6 orange roughy fillets (6 oz each)
1 Tbsp seafood seasoning
2 Tbsp butter, cubed
Tartar Sauce:
2/3 cup chopped dill pickles
1/2 cup mayo
3 Tbsp finely chopped onion
Dash of pepper
Place 3 fillets on each of two double thickness of heavy-duty foil (about 18in square). Sprinkle each with seasoning; dot with butter.
Fold foil around fish and seal tightly. Grill, covered, over medium heat for 10-15 min or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.
In a small bowl, combine the sauce ingredients; serve with fish.
Side dish: Grill Zucchini or Yellow Summer Squash (courtesy of me)
Cut your zucchini/squash down the center lengthwise.
Make several shallow cuts across the open side.
With a cooking brush spread melted butter over the open side of the zucchini/squash. Then sprinkle with Lowry's seasoned salt.
Place on the grill and cook until tender. Place open side up and then turn once or twice.
Monday, April 4, 2011
RECIPE MONDAY!!!
Recipe Monday!!!
I know I am a little later than normal in posting this week's recipe. I haven't been feeling well and had a doctor appointment and etc.. Anyways, as I have stated before, April will be the month for Outdoor Grilled items. Let us know how you like the recipe and feel free to share some recipes of your own.
Mango Shrimp Pitas (courtesy of Beverly O'Ferrall, MD)
1/2 cup mango chutney
3 Tbsp lime juice
1 tsp grated fresh gingerroot
1/2 tsp curry powder
1 lb. uncooked large shrimp, peeled and deveined
2 pita breads (6 in), halved
8 Bibb or Boston lettuce leaves
1 large tomato, thinly sliced
In a small bowl, combine the chutney, lime juice, ginger and curry. Pour 1/2 cup marinade into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for at least 15 minutes. Cover and refrigerate remaining marinade.
Coat grill rack with cooking spray before starting the grill. Drain and discard marinade from the shrimp. Thread shrimp onto four metal or soaked wooden skewers. Grill shrimp, covered, over medium heat for 6-8 minutes or until shrimp turn pink, turning once.
Fill pita halves with lettuce, tomato, and shrimp; spoon over reserved chutney mixture over filling.
I know I am a little later than normal in posting this week's recipe. I haven't been feeling well and had a doctor appointment and etc.. Anyways, as I have stated before, April will be the month for Outdoor Grilled items. Let us know how you like the recipe and feel free to share some recipes of your own.
Mango Shrimp Pitas (courtesy of Beverly O'Ferrall, MD)
1/2 cup mango chutney
3 Tbsp lime juice
1 tsp grated fresh gingerroot
1/2 tsp curry powder
1 lb. uncooked large shrimp, peeled and deveined
2 pita breads (6 in), halved
8 Bibb or Boston lettuce leaves
1 large tomato, thinly sliced
In a small bowl, combine the chutney, lime juice, ginger and curry. Pour 1/2 cup marinade into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for at least 15 minutes. Cover and refrigerate remaining marinade.
Coat grill rack with cooking spray before starting the grill. Drain and discard marinade from the shrimp. Thread shrimp onto four metal or soaked wooden skewers. Grill shrimp, covered, over medium heat for 6-8 minutes or until shrimp turn pink, turning once.
Fill pita halves with lettuce, tomato, and shrimp; spoon over reserved chutney mixture over filling.
Monday, March 28, 2011
RECIPE MONDAY!!!
Today is the last day in March meaning that today will be the last of the Breakfast recipes and April will be the month for Outdoor Grilled Items. As always, try out the recipe and let us know your opinion and suggestions on how to change it up. If you have a recipe you would like to share then please do. Also, if you are new to this page and are wondering why I chose the username 'lampstandbythefire', then check out my first blog on February 3, 2011 titled I am the wick... Just locate the Blog Archive at the bottom of the right column.
Baked Apple French Toast (courtesy of Beverly Johnston, Wisconsin)
20 slices French bread (1 inch thick)
1 can (21 oz) apple pie filling
8 eggs
2 cups milk
2 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
Topping:
1 cup packed brown sugar
1/2 cup cold butter, cubed
1 cup chopped pecans
2 Tbsp corn syrup
Arrange 10 slices of bread in a greased 9x13 baking dish. Spread with pie filling; top with remaining bread. In a large bowl, combine the eggs, milk, vanilla, cinnamon, and nutmegt. Pour over bread. Cover and refrigerate overnight.
Remove from the refrigerator 30 min before baking. Meanwhile, place brown sugar in a small bowl. Cut in butter until mixture resembles coarse crumbs. Stir in pecans and corn syrup. Sprinkle over French toast.
Bake, uncovered, at 350 for 35-40 minutes or until a knife inserted near the center comes out clean.
Baked Apple French Toast (courtesy of Beverly Johnston, Wisconsin)
20 slices French bread (1 inch thick)
1 can (21 oz) apple pie filling
8 eggs
2 cups milk
2 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
Topping:
1 cup packed brown sugar
1/2 cup cold butter, cubed
1 cup chopped pecans
2 Tbsp corn syrup
Arrange 10 slices of bread in a greased 9x13 baking dish. Spread with pie filling; top with remaining bread. In a large bowl, combine the eggs, milk, vanilla, cinnamon, and nutmegt. Pour over bread. Cover and refrigerate overnight.
Remove from the refrigerator 30 min before baking. Meanwhile, place brown sugar in a small bowl. Cut in butter until mixture resembles coarse crumbs. Stir in pecans and corn syrup. Sprinkle over French toast.
Bake, uncovered, at 350 for 35-40 minutes or until a knife inserted near the center comes out clean.
Monday, March 21, 2011
RECIPE MONDAY!!!
As you may know, March is the month for Breakfast foods. Next Monday will be our last week for Breakfast recipes and April will start the month for Outdoor Grilled Items.
If you have any recipes you would like to share then please let us know!
Gourmet Scrambled Eggs (courtesy of Diana Bird, VA)
8 eggs
1/4 cup shredded Parmesan cheese
1/4 cup mayo
1 Tbsp snipped chives
1 Tbsp minced fresh basil
1 Tbsp butter
In a small bowl, whisk the eggs, Parmesan cheese, mayo, chives and basil. In a large skillet, heat butter over medium heat. Add egg mixture; cook and stir until completely set.
If you have any recipes you would like to share then please let us know!
Gourmet Scrambled Eggs (courtesy of Diana Bird, VA)
8 eggs
1/4 cup shredded Parmesan cheese
1/4 cup mayo
1 Tbsp snipped chives
1 Tbsp minced fresh basil
1 Tbsp butter
In a small bowl, whisk the eggs, Parmesan cheese, mayo, chives and basil. In a large skillet, heat butter over medium heat. Add egg mixture; cook and stir until completely set.
Monday, March 14, 2011
RECIPE MONDAY!!!
March is the month for Breakfast recipes, so here is what we have today:
Lemon-Blueberry Muffins (courtesy of Taste of Home magazine)
1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 cup 2% milk
2 Tbsp lemon juice
2 tsp grated lemon peel
2 cups all-purpose flour
2 tsp baking powder
Dash salt
2 cups frest or frozen blueberries
GLAZE:
1-1/2 cups confectioners' sugar
2 Tbsp. lemon juice
1 tsp butter, melted
1/4 tsp. vanilla extract
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk, lemon juice and peel. Combine the flour, baking powder and salt; add to creamed mixture just until moistened. Fold in blueberries.
Fill paper-lined muffin cups 3/4 full. Bake at 400 degrees for 25-30 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
In a small bowl combine the confectioners' sugar, lemon juice, butter and vanilla; drizzle over warm muffins.
*If using frozen blueberries then use without thawing to avoid discoloring the batter.*
As usual, try out the recipe and let us know how you liked it. Also we would love to hear any variation of this recipe you may have.
Lemon-Blueberry Muffins (courtesy of Taste of Home magazine)
1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 cup 2% milk
2 Tbsp lemon juice
2 tsp grated lemon peel
2 cups all-purpose flour
2 tsp baking powder
Dash salt
2 cups frest or frozen blueberries
GLAZE:
1-1/2 cups confectioners' sugar
2 Tbsp. lemon juice
1 tsp butter, melted
1/4 tsp. vanilla extract
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk, lemon juice and peel. Combine the flour, baking powder and salt; add to creamed mixture just until moistened. Fold in blueberries.
Fill paper-lined muffin cups 3/4 full. Bake at 400 degrees for 25-30 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
In a small bowl combine the confectioners' sugar, lemon juice, butter and vanilla; drizzle over warm muffins.
*If using frozen blueberries then use without thawing to avoid discoloring the batter.*
As usual, try out the recipe and let us know how you liked it. Also we would love to hear any variation of this recipe you may have.
Monday, March 7, 2011
RECIPE MONDAY!!!
Beginning of March means Breakfast Foods...So to start the month we have Ham 'n Cheese Omelet Bake.
Ham 'n Cheese Omelet Bake (courtesy of Pillsbury recipes)
1 (10 oz) box Green Giant Frozen Broccoli and Cheese Flavored Sauce
1 (10.2-oz) can (5 biscuits) Pillsbury Grands! Flaky Layers Refrigerated Original Biscuits
10 eggs
1 1/2 cups milk
1 tsp dry ground mustard
Salt and Pepper to taste
2 cups cooked ham
1/3 cup chopped onion
1 cup shredded cheese
1 cup shredded swiss cheese
1 (4.5 oz) jar Green Giant sliced mushrooms, drained
Heat oven to 350 degrees. Cut small slit in center of broccoli and cheese sauce pouch. Microwave on High for 3 to 4 min, rotating pouch 1/4 turn once halfway through microwaving. Set aside and cool slightly.
Meanwhile, spray bottom only of 13x9 inch glass baking dish with cooking spray. Separate dough into 5 biscuits. Cut each biscuit into 8 pieces; arrange evenly to sprayed dish.
In large bowl, beat eggs, milk, mustard, salt and pepper with wire whisk until well blended. Stir in ham, onion, both cheeses, mushrooms, and cooked broccoli and cheese sauce. Pour mixture over biscuit pieces in dish. Press down with back of spoon, making sure all buscuit pieces are covered with egg mixture.
Bake at 350 for 40-50 min or until edges are deep golden brown and center is set. Let stand 10 min before serving. Cut into squares.
Let us know how you liked the recipe! Again, if you have a recipe you would like posted on Recipe Monday then let me know and I will post your name/blog and recipe.
Ham 'n Cheese Omelet Bake (courtesy of Pillsbury recipes)
1 (10 oz) box Green Giant Frozen Broccoli and Cheese Flavored Sauce
1 (10.2-oz) can (5 biscuits) Pillsbury Grands! Flaky Layers Refrigerated Original Biscuits
10 eggs
1 1/2 cups milk
1 tsp dry ground mustard
Salt and Pepper to taste
2 cups cooked ham
1/3 cup chopped onion
1 cup shredded cheese
1 cup shredded swiss cheese
1 (4.5 oz) jar Green Giant sliced mushrooms, drained
Heat oven to 350 degrees. Cut small slit in center of broccoli and cheese sauce pouch. Microwave on High for 3 to 4 min, rotating pouch 1/4 turn once halfway through microwaving. Set aside and cool slightly.
Meanwhile, spray bottom only of 13x9 inch glass baking dish with cooking spray. Separate dough into 5 biscuits. Cut each biscuit into 8 pieces; arrange evenly to sprayed dish.
In large bowl, beat eggs, milk, mustard, salt and pepper with wire whisk until well blended. Stir in ham, onion, both cheeses, mushrooms, and cooked broccoli and cheese sauce. Pour mixture over biscuit pieces in dish. Press down with back of spoon, making sure all buscuit pieces are covered with egg mixture.
Bake at 350 for 40-50 min or until edges are deep golden brown and center is set. Let stand 10 min before serving. Cut into squares.
Let us know how you liked the recipe! Again, if you have a recipe you would like posted on Recipe Monday then let me know and I will post your name/blog and recipe.
Monday, February 28, 2011
RECIPE MONDAY
This will be the last salad recipe for now since this is the last of February. Next week will start the month for Breakfast recipes.
Today we have...
Grilled Chicken Salad with Blueberry Vinaigrette
(courtesy of Susan Gauthier, Maine)
3 Tbsp olive oil
1 garlic clove, minced
1 tsp salt
1 tsp pepper
2 boneless skineless chicken breast halves (6 oz each)
Vinaigrette:
1/4 cup olive oil
1/4 cup blueberry preserves
2 Tbsp maple syrup
2 Tbsp balsamic vinegar
1/4 tsp ground mustard
1/8 tsp salt
Dash pepper
Salads:
1 pkg (10 oz) ready-to-serve salad greens
1 cup fresh blueberries
1 snack-size cup (4 oz) mandarin oranges, drained
1 cup crumbled goat cheese
In a large resealable plastic bag, combine oil, garlic, salt, and pepper; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes. Place vinaigrette ingredients in a jar with a tight-fitting lid; shake well. Cover and refrigerate until ready to use.
Drain and discard marinade. Grill chicken, covered, over medium heat for 5-7 min on each side or until juices run clear. When cool enough to handle, cut chicken into slices.
Divid salad greens amoung four serving plates. Top each with chicken, blueberries, and oranges. Shake the vinaigrette and drizzle over salads; sprinkle with cheese.
Let us know how you like the salad and any variations you may have made.
Also, if you have a recipe you would like featured on Recipe Monday then let me know. I will post your name/blog and recipe.
Today we have...
Grilled Chicken Salad with Blueberry Vinaigrette
(courtesy of Susan Gauthier, Maine)
3 Tbsp olive oil
1 garlic clove, minced
1 tsp salt
1 tsp pepper
2 boneless skineless chicken breast halves (6 oz each)
Vinaigrette:
1/4 cup olive oil
1/4 cup blueberry preserves
2 Tbsp maple syrup
2 Tbsp balsamic vinegar
1/4 tsp ground mustard
1/8 tsp salt
Dash pepper
Salads:
1 pkg (10 oz) ready-to-serve salad greens
1 cup fresh blueberries
1 snack-size cup (4 oz) mandarin oranges, drained
1 cup crumbled goat cheese
In a large resealable plastic bag, combine oil, garlic, salt, and pepper; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes. Place vinaigrette ingredients in a jar with a tight-fitting lid; shake well. Cover and refrigerate until ready to use.
Drain and discard marinade. Grill chicken, covered, over medium heat for 5-7 min on each side or until juices run clear. When cool enough to handle, cut chicken into slices.
Divid salad greens amoung four serving plates. Top each with chicken, blueberries, and oranges. Shake the vinaigrette and drizzle over salads; sprinkle with cheese.
Let us know how you like the salad and any variations you may have made.
Also, if you have a recipe you would like featured on Recipe Monday then let me know. I will post your name/blog and recipe.
Saturday, February 26, 2011
REMINDER!
Be watching Recipe Monday, just 2 days away!!!
March begins the month for breakfast food recipes!
Again, if you have any recipes you would like to share then just send me an email from my profile and I will be more than happy to post your recipe, blog/name on Recipe Monday.
March begins the month for breakfast food recipes!
Again, if you have any recipes you would like to share then just send me an email from my profile and I will be more than happy to post your recipe, blog/name on Recipe Monday.
Monday, February 21, 2011
RECIPE MONDAY
Continuing with the Salad theme for the month of February the next recipe I have for you is Wild Rice Turkey Salad. Be watching in March, the theme will be Breakfast foods...
Wild Rice Turkey Salad (courtesy of Gay Woodgate, Minnesota)
3 cups cooked wild rice
3 cups cubed cooked turkey
1/3 cup chopped green onions
1/3 cup chopped celery
1 can (8 oz) sliced water chestnuts, drained and halved
2/3 cup mayonnaise
2/3 cup sour cream
1 tsp salt
1/2 tsp white pepper
1/2 tsp dill weed
1 cup cashews, divided
1 cup halved seedless red grapes
In a large bowl, combine the rice, turkey, onions, celery and water chestnuts. Combine the mayo, sour cream, salt, pepper and dill; pour over salad and gently stir to coat. Cover and refrigerate for at least 2 hours.
Coarsely chop 3/4 cup cashews. Just before serving, stir the grapes and chopped cashews into the salad. Garnish with remaining cashews.
Try the recipe and let us know how you liked it and what variations you may have made to it!
Wild Rice Turkey Salad (courtesy of Gay Woodgate, Minnesota)
3 cups cooked wild rice
3 cups cubed cooked turkey
1/3 cup chopped green onions
1/3 cup chopped celery
1 can (8 oz) sliced water chestnuts, drained and halved
2/3 cup mayonnaise
2/3 cup sour cream
1 tsp salt
1/2 tsp white pepper
1/2 tsp dill weed
1 cup cashews, divided
1 cup halved seedless red grapes
In a large bowl, combine the rice, turkey, onions, celery and water chestnuts. Combine the mayo, sour cream, salt, pepper and dill; pour over salad and gently stir to coat. Cover and refrigerate for at least 2 hours.
Coarsely chop 3/4 cup cashews. Just before serving, stir the grapes and chopped cashews into the salad. Garnish with remaining cashews.
Try the recipe and let us know how you liked it and what variations you may have made to it!
Wednesday, February 16, 2011
Telling a 3 yr old boy to calm down...
So, it has been quite a day. My son turned 3 years old today. I need some advice. He loves to play and have fun, which is wonderful and totally fine, however, he so many times gets way too wild. I have tried warning him when I see the signs of him going too far and I say, "David, you need to calm down; you are starting to get too excited." I have tried distracting him, however this kid is so stubborn when he knows what he wants :) I have tried explaining to him the consequences of his actions and the reason/importance/difference of inside play and outside play. He doesn't seem to understand any of it. Plus, when he starts getting too wound up then his younger sister tends to follow.
So, I know I am not the only Mom out there who has been through this. I would greatly appreciate any suggestions, advice, solutions, or etc anyone may have that could help and/or has worked for you.
So, I know I am not the only Mom out there who has been through this. I would greatly appreciate any suggestions, advice, solutions, or etc anyone may have that could help and/or has worked for you.
Monday, February 14, 2011
Happy Valentine's Day Everyone!
Here is a salad recipe that is perfect for this day!
Strawberry and Feta Salad AllRecipe.com Recipe
Ingredients
1 cup slivered almonds
2 cloves garlic, minced
1 tsp honey
1 tsp Dijon mustard
1/4 cup raspberry vinegar
2 Tbsp tablespoons brown sugar
1 cup vegetable oil
1 head romaine lettuce, torn
1 pint fresh strawberries, sliced
1 cup feta cheese, crumbled
Directions
1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
Hope you Enjoy! Let me know!
Friday, February 11, 2011
REMINDER...
Recipe Monday coming up the 14th...
Watch for my next February Salad Recipe. I will look in my box and see if I can find a salad recipe with a Valentine's Day twist on it.
BE WATCHING...
Watch for my next February Salad Recipe. I will look in my box and see if I can find a salad recipe with a Valentine's Day twist on it.
BE WATCHING...
Tuesday, February 8, 2011
Potty Training...a 3 yr old...
So, I am currently potty training 2 toddlers.
It was never my plan to be potty training a 3 yr old. My daughter is 18 mos and so she is right at the perfect age to learn. My son, however, I introduced him to the potty just after his 1st birthday and he loved sitting there. After a few months or so of that I had him actually trying to go potty. He would go every once in a while and would be so proud of himself and loved "shooting" the cheerios. After the age of 2, I started taking him more often and for 4 days straight he stayed dry wearing 'big boy underpants', however the 5th day he absolutely refused to go.
Now, he will be 3 soon and some days will do very well and have very few accidents, but the next day he will refuse to go again. I have tried several different things.
I have tried: taking him every 15 min, I have tried rewarding him with treats/toys/candy when he goes #2, I have tried punishment if he tells me he doesn't have to go and then messes his pants, I have tried getting him 'big boy underwear' with his favorite cartoon characters on them, I have tried rewarding him for staying dry and clean, I have tried explaining to him how to check his pants every so often to make sure he stays dry, I have tried celebrating with "Potty Day!", I have tried letting him hold a mirror and make funny faces while he sits on the potty, I have tried reading to him and singing while he's on the potty, I have tried letting him do the whole potty thing without help, and I have tried stepping out and closing the door to give him privacy while he goes....nothing seems to be working...
Does anyone have any advice/solutions/suggestions?
What worked for your kids?
It was never my plan to be potty training a 3 yr old. My daughter is 18 mos and so she is right at the perfect age to learn. My son, however, I introduced him to the potty just after his 1st birthday and he loved sitting there. After a few months or so of that I had him actually trying to go potty. He would go every once in a while and would be so proud of himself and loved "shooting" the cheerios. After the age of 2, I started taking him more often and for 4 days straight he stayed dry wearing 'big boy underpants', however the 5th day he absolutely refused to go.
Now, he will be 3 soon and some days will do very well and have very few accidents, but the next day he will refuse to go again. I have tried several different things.
I have tried: taking him every 15 min, I have tried rewarding him with treats/toys/candy when he goes #2, I have tried punishment if he tells me he doesn't have to go and then messes his pants, I have tried getting him 'big boy underwear' with his favorite cartoon characters on them, I have tried rewarding him for staying dry and clean, I have tried explaining to him how to check his pants every so often to make sure he stays dry, I have tried celebrating with "Potty Day!", I have tried letting him hold a mirror and make funny faces while he sits on the potty, I have tried reading to him and singing while he's on the potty, I have tried letting him do the whole potty thing without help, and I have tried stepping out and closing the door to give him privacy while he goes....nothing seems to be working...
Does anyone have any advice/solutions/suggestions?
What worked for your kids?
Monday, February 7, 2011
RECIPE MONDAY!!!
Lemon-Tarragon Shrimp Salad (thank you to FamilyCircle magazine)
1 lb. medium shrimp, cleaned and halved lengthwise
1/2 lb asparagus, cut in 1 inch pieces
1 sweet red pepper, chopped
1 celery rib, sliced
3 scallions, thinly sliced
1/2 cup mayonnaise
1 Tbsp chopped fress tarragon or 1 tsp dried
2 tsp grated lemon rind
2 Tbsp lemon juice
1/2 tsp salt
1/8 tsp cayenne
1. Fill medium saucepan 2/3 full with water; bring to a boil. Add shrimp; cook 2 min or until just firm. With slotted spoon, remove. Return water to a boil. In same saucepan, cook asparagus 2 min or until just tender. Drain; rinse asparagus and shrimp with cold water.
2. In a large bowl, combine shrimp, asparagus, red pepper, celery and scallion. In small bowl, stir together mayonnaise, tarragon, lemon rind, lemon juice, salt and cayenne. Add to shrimp mixture; toss evenly to coat shrimp. Cover and refrigerate until well chilled, about 20 min. Serve on lettuce leaves.
1 lb. medium shrimp, cleaned and halved lengthwise
1/2 lb asparagus, cut in 1 inch pieces
1 sweet red pepper, chopped
1 celery rib, sliced
3 scallions, thinly sliced
1/2 cup mayonnaise
1 Tbsp chopped fress tarragon or 1 tsp dried
2 tsp grated lemon rind
2 Tbsp lemon juice
1/2 tsp salt
1/8 tsp cayenne
1. Fill medium saucepan 2/3 full with water; bring to a boil. Add shrimp; cook 2 min or until just firm. With slotted spoon, remove. Return water to a boil. In same saucepan, cook asparagus 2 min or until just tender. Drain; rinse asparagus and shrimp with cold water.
2. In a large bowl, combine shrimp, asparagus, red pepper, celery and scallion. In small bowl, stir together mayonnaise, tarragon, lemon rind, lemon juice, salt and cayenne. Add to shrimp mixture; toss evenly to coat shrimp. Cover and refrigerate until well chilled, about 20 min. Serve on lettuce leaves.
Saturday, February 5, 2011
BE WATCHING MONDAY.....
Starting Monday, February 7, I will be having "Recipe Monday". I will be posting a new recipe every Monday, most likely, mid-morning.
February's recipes will be salads.
Feel free to comment and share your favorite salad recipes and or variations of the recipes I post and how you like them.
So, be watching MONDAY for the first recipe!
February's recipes will be salads.
Feel free to comment and share your favorite salad recipes and or variations of the recipes I post and how you like them.
So, be watching MONDAY for the first recipe!
Ohh the things children say...
My husband was holding our daughter (1 1/2 yrs old) the other day and he says, "Sweetheart, Daddy wants a kiss." Our daughter, oh so sweet and ornery, tilts her head to the side and in the sweetest tone replies, "Sorry." She then giggled up a storm. She thought it was hilarious...yes, like I said, she is ornery.
A few days ago I was making funny faces and singing to make my son (3 yrs old) laugh. I then ask him to do the same. He starts busting out laughing and says in between laughs, while shaking his head no, "Mommy...you're so crazy!" and then continues laughing...
I know you parents, out there have funny stories about things your children have said or done!
Please Share!
A few days ago I was making funny faces and singing to make my son (3 yrs old) laugh. I then ask him to do the same. He starts busting out laughing and says in between laughs, while shaking his head no, "Mommy...you're so crazy!" and then continues laughing...
I know you parents, out there have funny stories about things your children have said or done!
Please Share!
Friday, February 4, 2011
The Lost Stuffed Animal...
Many of you parents out there I am sure can relate to this story...
Naptime: my daughter lays down in her bed with very little fuss (about 5 seconds of whining) and then is content. My son, however, will not go to sleep without his favorite stuffed animal (Curious George). He is whining and crying and will not stop unless we find him. I turn the house practically upside down and no such luck. I ask, "Where did you put him?" Son's reply, "In the toy box." But it's not in the toy box. I say many things to try to get him to take a nap without it: "Maybe he is hiding. We will find him when you wake up." "You must have lost him but when I find him I will bring him to you." "Later we are going to have lots of fun, but you have to take a nap first." This goes on and on. ha ha. Okay so then we resort to, "Stop crying, it is okay, you have Elmo, Winnie the Pooh, Mickey, Lion King, and Stripes (all of his other stuffed animals almost). You will be fine. We will find him later." Son still crying... Finally I go back to the living room and find the missing animal hiding behind the couch. I take him the animal and he is a new boy and more than willing to lay down and take his nap!
Whew! The day is saved!
Just all in a day's work!
Thank you!
Naptime: my daughter lays down in her bed with very little fuss (about 5 seconds of whining) and then is content. My son, however, will not go to sleep without his favorite stuffed animal (Curious George). He is whining and crying and will not stop unless we find him. I turn the house practically upside down and no such luck. I ask, "Where did you put him?" Son's reply, "In the toy box." But it's not in the toy box. I say many things to try to get him to take a nap without it: "Maybe he is hiding. We will find him when you wake up." "You must have lost him but when I find him I will bring him to you." "Later we are going to have lots of fun, but you have to take a nap first." This goes on and on. ha ha. Okay so then we resort to, "Stop crying, it is okay, you have Elmo, Winnie the Pooh, Mickey, Lion King, and Stripes (all of his other stuffed animals almost). You will be fine. We will find him later." Son still crying... Finally I go back to the living room and find the missing animal hiding behind the couch. I take him the animal and he is a new boy and more than willing to lay down and take his nap!
Whew! The day is saved!
Just all in a day's work!
Thank you!
One Recipe I think every one should have on file....
This recipe is technically for homeade tortillas, however I used it also for the crust for mini pizzas. A friend of mine also used this recipe to make homeade poptarts by cutting it in rectangular pieces and spreading fruit preserves in between two of the rectangles and baking them.
So what is this 1 Awesome Recipe???!!!
Homemade Dough for Tortillas/Pizza Crust/and More!
3 Cups Flour (Wheat or White flour, both work great!)
1/3 Cup Vegetable Oil
1 Teaspoon Salt
1 Cup Warm Water
In a large bowl blend the flour and oil with a fork. Dissolve the salt in warm water and slowly add the salt water to the flour mixture until the dough comes together. Shape into a ball and knead for 2 minutes. Cover and allow to rest for 30 minutes. Divide dough into 12 golf ball size balls. Roll each piece into 8 inch rounds using a rolling pin. Next, cook the tortillas in a preheated skillet over Medium-High heat until each side is lightly browned. Unused tortillas can be stored in the fridge or freezer.
Now, something very important to know, it says to knead and let rest. However, both my friend and I have used this recipe without kneading it and letting it rest. It turns out great either way.
If you want to use this for the Pizza Crust then follow the same recipe however you will be rolling the dough out in to the size and thickness you want for the pizza. Next prebake the dough until it is about halfway done and either freeze or add the sauce and toppings and finish baking.
If you want to use this for the Poptarts then follow the same recipe and after rolling out the dough, cut it into the size of rectangles you desire. Place the rectangles on a cookie sheet and spread fruit or other desired contents and then place another rectangular piece on top and pinch the edges to seal. Bake at 350 until golden brown.
Try out this recipe and let me know if you like it. Also, if you have found other great foods this recipe can be used for then let us know!
So what is this 1 Awesome Recipe???!!!
Homemade Dough for Tortillas/Pizza Crust/and More!
3 Cups Flour (Wheat or White flour, both work great!)
1/3 Cup Vegetable Oil
1 Teaspoon Salt
1 Cup Warm Water
In a large bowl blend the flour and oil with a fork. Dissolve the salt in warm water and slowly add the salt water to the flour mixture until the dough comes together. Shape into a ball and knead for 2 minutes. Cover and allow to rest for 30 minutes. Divide dough into 12 golf ball size balls. Roll each piece into 8 inch rounds using a rolling pin. Next, cook the tortillas in a preheated skillet over Medium-High heat until each side is lightly browned. Unused tortillas can be stored in the fridge or freezer.
Now, something very important to know, it says to knead and let rest. However, both my friend and I have used this recipe without kneading it and letting it rest. It turns out great either way.
If you want to use this for the Pizza Crust then follow the same recipe however you will be rolling the dough out in to the size and thickness you want for the pizza. Next prebake the dough until it is about halfway done and either freeze or add the sauce and toppings and finish baking.
If you want to use this for the Poptarts then follow the same recipe and after rolling out the dough, cut it into the size of rectangles you desire. Place the rectangles on a cookie sheet and spread fruit or other desired contents and then place another rectangular piece on top and pinch the edges to seal. Bake at 350 until golden brown.
Try out this recipe and let me know if you like it. Also, if you have found other great foods this recipe can be used for then let us know!
Are You Awake and Watching???
Matthew 25:1-13
The Parable of the Ten Virgins
[ “Then the Kingdom of Heaven will be like ten bridesmaids who took their lamps and went to meet the bridegroom. Five of them were foolish, and five were wise. The five who were foolish didn’t take enough olive oil for their lamps, but the other five were wise enough to take along extra oil. When the bridegroom was delayed, they all became drowsy and fell asleep. “At midnight they were roused by the shout, ‘Look, the bridegroom is coming! Come out and meet him!’ “All the bridesmaids got up and prepared their lamps. Then the five foolish ones asked the others, ‘Please give us some of your oil because our lamps are going out.’ “But the others replied, ‘We don’t have enough for all of us. Go to a shop and buy some for yourselves.’ “But while they were gone to buy oil, the bridegroom came. Then those who were ready went in with him to the marriage feast, and the door was locked. Later, when the other five bridesmaids returned, they stood outside, calling, ‘Lord! Lord! Open the door for us!’ “But he called back, ‘Believe me, I don’t know you!’ “So you, too, must keep watch! For you do not know the day or hour of my return." ]
Are we awake and watching? Did we bring enough oil to wait as long as it takes? The 5 foolish were apparently only willing to wait a certain amount of time because for they ran out of oil. They didn't bring enough 'extra oil' to last. If you remember from the post on Feb. 3 titled, "I am the wick...", as talked about, the oil represents annointing. The Scripture says, that all of them 'got up' and all of them 'prepared their lamps' but only the five wise had enough to keep the fire burning. Remember, they couldn't let the fire go out. What did the 5 foolish do? They tried to get the oil (annointing) from the others. It doesn't work that way... You have to be kindling your own fire, you have to watch and wait. Remember if the candle was not trimmed a certain way and have just the right amount of oil (as talked about in that previous post) the fire would not radiate the glory of God. If the 5 wise gave the 5 foolish some of their oil then none of the 10 would have the correct amount. The 5 wise, as you can see in the Scriptures, kept the fire burning, they did not let their annointing die, they tended their spirits and they were accepted into God's Kingdom. The 5 foolish let their fire go out, they only wanted to wait to a certain point and because God doesn't work on our time table, He works on His own time table, they let their fire go out. They wanted it to happen their way and because it didn't, they let their fire go out.
Keep the wicks trimmed just right and the oil filled and let God's light shine through us!
Let God continue to rid us of all the excess we don't need and shouldn't have in our lives, and let Him fill us where we are empty; let us keep our focus always upon Christ and Him Crucified and continually be filled with the Holy Spirit and fire; and may we let Christ shine through us that we all be living testimonies of Him!
The Parable of the Ten Virgins
[ “Then the Kingdom of Heaven will be like ten bridesmaids who took their lamps and went to meet the bridegroom. Five of them were foolish, and five were wise. The five who were foolish didn’t take enough olive oil for their lamps, but the other five were wise enough to take along extra oil. When the bridegroom was delayed, they all became drowsy and fell asleep. “At midnight they were roused by the shout, ‘Look, the bridegroom is coming! Come out and meet him!’ “All the bridesmaids got up and prepared their lamps. Then the five foolish ones asked the others, ‘Please give us some of your oil because our lamps are going out.’ “But the others replied, ‘We don’t have enough for all of us. Go to a shop and buy some for yourselves.’ “But while they were gone to buy oil, the bridegroom came. Then those who were ready went in with him to the marriage feast, and the door was locked. Later, when the other five bridesmaids returned, they stood outside, calling, ‘Lord! Lord! Open the door for us!’ “But he called back, ‘Believe me, I don’t know you!’ “So you, too, must keep watch! For you do not know the day or hour of my return." ]
Are we awake and watching? Did we bring enough oil to wait as long as it takes? The 5 foolish were apparently only willing to wait a certain amount of time because for they ran out of oil. They didn't bring enough 'extra oil' to last. If you remember from the post on Feb. 3 titled, "I am the wick...", as talked about, the oil represents annointing. The Scripture says, that all of them 'got up' and all of them 'prepared their lamps' but only the five wise had enough to keep the fire burning. Remember, they couldn't let the fire go out. What did the 5 foolish do? They tried to get the oil (annointing) from the others. It doesn't work that way... You have to be kindling your own fire, you have to watch and wait. Remember if the candle was not trimmed a certain way and have just the right amount of oil (as talked about in that previous post) the fire would not radiate the glory of God. If the 5 wise gave the 5 foolish some of their oil then none of the 10 would have the correct amount. The 5 wise, as you can see in the Scriptures, kept the fire burning, they did not let their annointing die, they tended their spirits and they were accepted into God's Kingdom. The 5 foolish let their fire go out, they only wanted to wait to a certain point and because God doesn't work on our time table, He works on His own time table, they let their fire go out. They wanted it to happen their way and because it didn't, they let their fire go out.
Keep the wicks trimmed just right and the oil filled and let God's light shine through us!
Let God continue to rid us of all the excess we don't need and shouldn't have in our lives, and let Him fill us where we are empty; let us keep our focus always upon Christ and Him Crucified and continually be filled with the Holy Spirit and fire; and may we let Christ shine through us that we all be living testimonies of Him!
Thursday, February 3, 2011
I am the wick...
Welcome to my blog! As you can see this is my first post and I will begin by talking about where my username "Lampstand By The Fire" came from and talk a little bit about the picture I have at the side of my blog titled "Stirring the Waters".
The link I have provided is the website where I got my information; it is from
All Nations Bible Study Resource Center.
They have done an in depth study about the Lampstand and its representation of Christ in the Bible. The lampstand was more than just a way to give light to a room.
They state, "Ex. 25:38 "Its wick trimmers and trays are to be of pure gold." Why the wick trimmers? God must have anticipated trouble with the wicks. The lampstand is Christ the oil and the fire are symbolic of the Holy Spirit, but the wick is representative of us the believers. We as the wicks were to be submerged, literally baptized, in the Holy Spirit and set ablaze by His fire. The fire does not go to the oil but to the wick. Unfortunately the wick is always the cause of the problem. As it burns, it chars and no longer allow the oil to flow to the flame. This introduces impurities. It no longer matters that the lampstand is pure gold, that the oil is pure olive oil, and that the fire is God's fire, for the wick is now impure because it is charred, and instead of light, it gives off smoke and odor. That is why we have the golden tongs to cut off the charred portion and to lift the wick up to a fresh relationship between the oil and the fire. As on the day of Pentecost the Spirit comes to them, the fire comes upon them, and the oil flows through them. But unless the wick of the humanity is kept clean and held in right relationship to the oil and the fire, there will be far more smell and smoke than light. If pride elevates the wick too high, the flame will not burn correctly; too much smoke. If self-depreciation causes the wick to lower itself too low, it will either extinguish the flame or cause it to burn so impurely that more odor than light is produced. It is the untrimmed individual who is causing all the smoke and smell. If the goal is to burn, then it doesn't matter whether we get trimmed or not. But if the goal is to radiate His light, it does matter. Remember that the instructions for the lampstand was to "shed its light before the Lord" (Ex. 40:25). "
(I have added the emphasis on the certain areas of the paragraph. To see the full message please go to the link provided.)
So, my username I have chosen, Lampstand by the Fire, is talking about a continual burning of Christ and His Holy Spirit annointing in us Christians. I heard preached in a sermon years back that the Lampstand in the temple was not allowed to go out 24/7. It had to be continually, around the clock, trimmed and properly tended to in order for it to never die out. I think about how God is continually working in us and 'perfecting' us Christians throughout our walk before Him. He is continually watching over us, helping us, trimming off the old just right so that we radiate His glory! WOW!
Now, about the picture I have up at the side of my blog, the painting I have titled, "Stirring the Waters". There is more inspiration to the painting I have done than just the Scriptures but for certain reasons, I will share the other half of the inspiration. Now, if you read John 5:3-4 it talks about the Pool of Bethesda in Jerusalem. The Scripture states, "In these lay a great multitude of impotent folk, of blind, halt, withered, waiting for the moving of the water. For an angel went down at a certain season into the pool, and troubled the water: whosoever then first after the troubling of the water stepped in was made whole of whatsoever disease he had." (KJV) I believe God is wanting to move in a powerful way through His church and he is preparing us. He is going to stir the waters and we have to be watching. You think about these precious people gathered around this pool...they weren't just standing or laying around chatting; they had to keep their constant focus upon the water, watching with expectation for the moving of God to come. If they took their focus away for even a minute, they could miss it. We need to be continually focused upon the Lord and what He is doing and when He begins to move we will be ready and the moving of the waters will come upon us.
These two things lead into the next Scriptures I will talk about in Matthew 25 talking about the 10 virgins.
The link I have provided is the website where I got my information; it is from
All Nations Bible Study Resource Center.
They have done an in depth study about the Lampstand and its representation of Christ in the Bible. The lampstand was more than just a way to give light to a room.
They state, "Ex. 25:38 "Its wick trimmers and trays are to be of pure gold." Why the wick trimmers? God must have anticipated trouble with the wicks. The lampstand is Christ the oil and the fire are symbolic of the Holy Spirit, but the wick is representative of us the believers. We as the wicks were to be submerged, literally baptized, in the Holy Spirit and set ablaze by His fire. The fire does not go to the oil but to the wick. Unfortunately the wick is always the cause of the problem. As it burns, it chars and no longer allow the oil to flow to the flame. This introduces impurities. It no longer matters that the lampstand is pure gold, that the oil is pure olive oil, and that the fire is God's fire, for the wick is now impure because it is charred, and instead of light, it gives off smoke and odor. That is why we have the golden tongs to cut off the charred portion and to lift the wick up to a fresh relationship between the oil and the fire. As on the day of Pentecost the Spirit comes to them, the fire comes upon them, and the oil flows through them. But unless the wick of the humanity is kept clean and held in right relationship to the oil and the fire, there will be far more smell and smoke than light. If pride elevates the wick too high, the flame will not burn correctly; too much smoke. If self-depreciation causes the wick to lower itself too low, it will either extinguish the flame or cause it to burn so impurely that more odor than light is produced. It is the untrimmed individual who is causing all the smoke and smell. If the goal is to burn, then it doesn't matter whether we get trimmed or not. But if the goal is to radiate His light, it does matter. Remember that the instructions for the lampstand was to "shed its light before the Lord" (Ex. 40:25). "
(I have added the emphasis on the certain areas of the paragraph. To see the full message please go to the link provided.)
So, my username I have chosen, Lampstand by the Fire, is talking about a continual burning of Christ and His Holy Spirit annointing in us Christians. I heard preached in a sermon years back that the Lampstand in the temple was not allowed to go out 24/7. It had to be continually, around the clock, trimmed and properly tended to in order for it to never die out. I think about how God is continually working in us and 'perfecting' us Christians throughout our walk before Him. He is continually watching over us, helping us, trimming off the old just right so that we radiate His glory! WOW!
Now, about the picture I have up at the side of my blog, the painting I have titled, "Stirring the Waters". There is more inspiration to the painting I have done than just the Scriptures but for certain reasons, I will share the other half of the inspiration. Now, if you read John 5:3-4 it talks about the Pool of Bethesda in Jerusalem. The Scripture states, "In these lay a great multitude of impotent folk, of blind, halt, withered, waiting for the moving of the water. For an angel went down at a certain season into the pool, and troubled the water: whosoever then first after the troubling of the water stepped in was made whole of whatsoever disease he had." (KJV) I believe God is wanting to move in a powerful way through His church and he is preparing us. He is going to stir the waters and we have to be watching. You think about these precious people gathered around this pool...they weren't just standing or laying around chatting; they had to keep their constant focus upon the water, watching with expectation for the moving of God to come. If they took their focus away for even a minute, they could miss it. We need to be continually focused upon the Lord and what He is doing and when He begins to move we will be ready and the moving of the waters will come upon us.
These two things lead into the next Scriptures I will talk about in Matthew 25 talking about the 10 virgins.
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