Dec 01 2010

WOW, God - The Christmas Story

The story of the birth of Jesus is filled with "Wow, God" stories ... the Angels, the Star, Shepherds, Wise Men, a Miraculous Birth ... amazing stories that changed lives and the world!  So tell us your "Wow, God - Christmas Story".

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Dec 01 2010

World AIDS Day - Kay Warren

World AIDS Day is celebrated on December 1 each year around the world. It has become one of the most recognized international health days and a key opportunity to raise awareness, commemorate those who have passed on, and celebrate victories such as increased access to treatment and prevention services.

Today, Kay Warren joins us to talk about what the church can do and how we all can pray and do something when it comes to HIV/AIDS.  In fact, today, Kay and her husband Pastor Rick Warren will be hosting a special live virtual event on the web - you can check it out HERE

Nov 19 2010

What's In the Bible? The Latest From the Makers of Veggie Tales

What’s in the Bible? is a new DVD series from VeggieTales creator Phil Vischer designed to walk kids and families through the entire Bible.  They are not only educational, but FUNNY! 


Phil was kind of enough to offer up some cool resources for you and your family to check out - go here


Nov 18 2010

Cornbread Dressing from Food Writer Scott Hutcheson

Cornbread Dressing

6 cups crumbled dried cornbread

3 cups crumbled dried white crumbs

1-1/2 stick unsalted butter

2 cups chopped yellow onion

2 cups chopped celery

2 tablespoon dried sage

1-1/2 teaspoons dried thyme

1 teaspoon dried rosemary

3 to 4 cups low-salt chicken broth

Kosher salt and ground black pepper to taste

¼ cup fresh parsley, chopped

2 eggs, lightly beaten


Two days before you are ready to assemble the dressing, spread out the crumbled cornbread and white bread on baking sheets, cover with clean dishtowels and store in a cool dry place where they can dry. When ready to prepare, preheat oven to 375 degrees. In a large mixing bowl combine the dried cornbread and white bread crumbs. In a sauté pan, over medium heat, sauté the onion and celery in the stick of butter until tender but not brown. During the last few minutes of sautéing, add the dried herbs (sage, thyme, and rosemary). Mix the herbed vegetables into the bread mixture and then add chicken broth until well moistened. Add salt and pepper to taste. Mix in the fresh parsley and beaten eggs. Spread the mixture in 9x13 baking pan. Cut the remaining ½ stick of butter into small cubes and dot the top with them.  Bake for 30 to 40 minutes. This can be assembled a day ahead, covered and refrigerated. If cooking after having been chilled, add another 10 minutes to the cooking time. Serves about eight.


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