JUNE '19 - Daily On Line Edition

A Godly Response To Criticism by Dr. Charles Stanley

DAILY SMILE:
Just Enough Training 
Submitted by pinkgalaxy3 

After months of searching, Pat found a job in electrical engineering. Pat traveled to various locales to analyze and fix problems with his company’s equipment. Yet it frustrated him that his employer gave him little training. 

One day Pat heard about some training classes coming up and asked his boss if he might attend. 

“For sure,” his boss said. “I was already planning on sending you." 

"You were?" 


"Oh yes, who do you think is going to be teaching it?”

Italian Sausage Pasta

from https://www.chef-in-training.com

This Italian Sausage Pasta is so flavorful and delicious. This meal is so easy and quick. The Italian sausage adds so much flavor to the creamy tomato sauce. This recipe is outstanding and tastes restaurant quality without the expense or need to leave the comfort of your own home.

Ingredients:

• 1 package fettuccine noodles, cooked according to package directions

• 2 Tablespoons olive oil

• 1 cup chopped onion

• 1 pound Italian sausage (hot or mild, your choice)

• 6 ounce can tomato paste

• 1¼ cups beef stock

• 1 cup heavy cream

• 1/3 cup milk

• ½ teaspoon salt

• ¼ teaspoon pepper

Instructions:

1. In a large skillet, heat olive oil and cook onion over medium high heat.

2. Add sausage and cook until there is no pink.

3. Add tomato paste, beef stock, heavy cream, milk, and salt. Stir and bring to boil and reduce heat to low and simmer for 5 minutes until sauce becomes thickened.

4. Stir in pasta and serve with fresh Parmesan cheese and Italian parsley.

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JUNE '19 - Daily On Line Edition

Putting The Word Into Practice!!! by Anonymous Writer

DAILY SMILE:
Bunch of Cows 
Submitted by HENNE 

Camper: "Look at that bunch of cows." 

Farmer: "Not bunch, herd." 

Camper: "Heard what?" 

Farmer: "Of cows." 

Camper: "Sure I've heard of cows." 

Farmer: "No, I mean a cowherd." 


Camper: "So what if they heard? I have no secrets from cows!"

Best Ever Carrot Cake

from https://www.chef-in-training.com

This Carrot Cake is absolutely DELICIOUS! It has a secret ingredient that helps to enhance its flavor and make it exceptionally moist! This will quickly become a new favorite and will be your go-to carrot cake recipe!

Ingredients

• 3 cups sugar

• 3 eggs

• 2 cups grated carrots

• 1 (13 ounce) can crushed pineapple, mostly drained

• 1¼ cups vegetable oil

• 3 cups flour

• 1 teaspoon salt

• 1 teaspoon baking soda

• 2 teaspoons cinnamon

Frosting Ingredients:

• 12 ounces cream cheese, softened

• 4 cups powdered sugar

• 1 teaspoon vanilla

• ½ cup chopped pecans

Instructions:

1. Preheat oven to 350 degrees F.

2. Spray a 9x13 inch baking pan with vegetable spray.

3. In a large mixing bowl, combine sugar, eggs, carrots, pineapple and oil. Mix well. Add flour, salt, baking soda and cinnamon. Mix again and pour into a baking pan.

4. Bake at 350 degrees F for 50 to 60 minutes until cake is done. Cool completely.

FROSTING

1. In a large mixing bowl, beat cream cheese until smooth. Add powdered sugar and beat until well mixed. Add vanilla and beat again.

2. Frost cooled cake and sprinkle with chopped pecans.

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JUNE '19 - Daily On Line Edition

DAILY SMILE:

Miniature Golf 

It was at a miniature golf course on a brutally hot day when I saw a father with 3 young kids. 

"Who's winning?" I asked cheerfully. 

"I am," said one. 

"No, I am," said another. 

"No," the father said. "Their mother is!"

BLACK BEAN STUFFED SWEET POTATOES

Sweet Potatoes are no longer on my daily Menu because of Diabetics, but I do have a taste every once in a while... This deserves a taste... ((Smile))...

INGREDIENTS

• 4 medium- large sweet potatoes
• 1/2 cup of Cashew Cream Sauce (following this recipe or you could also use sour cream or plain greek yogurt if not vegan)
• 1 teaspoon of lime juice
• 1/2 teaspoon of ground black pepper
• 1/2 of a medium red onion, finely diced (about 1 cup diced)
• 1 1/2 tablespoons of oil (I used olive oil)
• 1/4 teaspoon of garlic powder
• 1/4 teaspoon of onion powder
• 1/4 teaspoon of cumin
• 1/4 teaspoon of chili powder
• 1/2 teaspoon of sea salt
• 1 15oz can of black beans, drained and rinsed

FOR SERVING:

• 1/2 an avocado, chopped
• handful of cilantro, chopped

---

INSTRUCTIONS

1. Pre-heat oven to 350 degrees F.
2. Place the sweet potatoes on a lightly greased baking tray and bake for 55-65 minutes or until a fork can easily be inserted into the flesh of the potatoes.
3. Prepare the cream sauce by whisking together the cashew cream sauce, lime juice, and black pepper. Set aside.
4. When the sweet potatoes have about 10 minutes left, heat the oil in a skillet over medium heat and then add in onion. Saute for 5 minutes until the onions begins to become translucent. Add in the spices stir and cook for an additional 3 minutes.
5. Add the black beans to the skillet and toss to combine. Continue to cook, stirring frequently, until the black beans are fully heated through. About 5 minutes. Take off of heat and set aside.
6. Once the sweet potatoes are done baking, let cool slightly. Once cool, cut the sweet potatoes open and shred the flesh from the skin so that the inside is mashed and easy to scoop out.
7. Evenly spread the black bean mixture, avocado, cilantro, and cashew crema sauce on top of the 4 sweet potatoes.
8. Serve immediately and ENJOY!!

five minute cashew sauce

• author: pinch of yum
• prep time: 15 mins
• cook time: 5 mins
• total time: 20 minutes
• yield: makes about 2 cups 1x

DESCRIPTION

Cashew Sauce! Just four easy ingredients: cashews, garlic, salt, and water! Perfect base sauce recipe for pasta, dips, or cheesy sauce alternatives. Vegan.

---

Ingredients:

• 2 cups cashews
• 1 1/4 cup water or broth
• 1–2 cloves garlic
• 1 teaspoon salt

---

INSTRUCTIONS

1. Place cashews in a bowl. Cover with water and soak for about 2 hours. Drain and rinse thoroughly.
2. Place soaked cashews in the bowl of a food processor or blender with the water, garlic, and salt. Puree until very, very smooth. Thin out with more water to desired consistency. Store in fridge for 3-4 days or freeze.

---

NOTES

Add extra ingredients to change the flavor! chipotle peppers, pesto, chili paste, etc.

DO NOT SOAK CASHEWS OVERNIGHT. The texture gets watery and chunky. It should stay smooth and creamy as pictured. 

Find it Online: 

https://pinchofyum.com/five-minute-cashew-sauce

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JUNE '19 - Daily On Line Edition

DAILY SMILE:

New iPhone 

Submitted by Gegg Smith 

My daughter wants the new iPhone for her birthday. 

I told her she will if she gets good grades, does her chores and follows the house rules. 

Otherwise, she will get a cheaper phone because... 

It’s my way or the Huawei...

EASY BEEF AND BROCCOLI RECIPE

The BEST and EASIEST beef and broccoli made in 15 min from start to finish. And yes, it’s quicker, cheaper and healthier than take-out!

INGREDIENTS:

• • 2/3 cup reduced sodium soy sauce
• • 1/2 cup chicken stock
• • 1/4 cup honey
• • 2 tablespoons rice wine vinegar
• • 2 tablespoons brown sugar, packed
• • 3 cloves garlic, minced
• • 1 tablespoon sesame oil
• • 1 tablespoon cornstarch
• • 1 teaspoon Sriracha, or more, to taste
• • 1 teaspoon ground ginger
• • 1/4 teaspoon red pepper flakes
• • 1 tablespoon olive oil
• • 1 pound flank steak, thinly sliced across the grain
• • 1 head broccoli, cut into florets

DIRECTIONS:

1. In a medium bowl, whisk together soy sauce, chicken stock, honey, vinegar, brown sugar, garlic, sesame oil, cornstarch, Sriracha, ginger, red pepper flakes and 1/4 cup water; set aside.
2. Heat olive oil in a large skillet over medium high heat. Add steak and cook, flipping once, until browned, about 3-4 minutes.
3. Stir in broccoli and soy sauce mixture until tender and slightly thickened, about 3-4 minutes.
4. Serve immediately.

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JUNE '19 - Daily On Line Edition

Slow-Cooker Corned Beef and Cabbage Recipe

Notice: To prevent overcooking and overflowing, your slow cooker should be at least halfway but no more than two-thirds full when you start cooking. Need even more time than a recipe allows? Chilling the crock and ingredients buys 1 to 1 1/2 more hours of cooking time.Don’t peek (too often), every time you open the lid it increases cooking time by about 15 minutes.

• 2 celery stalks, cut into 3-inch pieces
• 3 carrots, cut into 3-inch pieces
• 1 small yellow onion, cut into 1-inch wedges (root end left intact)
• 1/2 pound small potatoes, halved if large
• 6 sprigs thyme
• 1 corned beef brisket (about 3 pounds), plus pickling spice packet or 1 tablespoon pickling spice
• 1/2 head Savoy cabbage, cut into 1 1/2-inch wedges
• Grainy mustard, for serving

In a 5-to-6-quart slow cooker, place celery, carrots, onion, potatoes, and thyme. Place corned beef, fat side up, on top of vegetables and sprinkle with pickling spice; add enough water to almost cover meat (4 to 6 cups). Cover and cook on high until corned beef is tender, 4 1/4 hours (or 8 1/2 hours on low). Arrange cabbage over corned beef, cover, and continue cooking until cabbage is tender, 45 minutes (or 1 1/2 hours on low). Thinly slice corned beef against the grain and serve with vegetables, cooking liquid, and grainy mustard.

DAILY SMILE:

FLOOD OF REQUESTS

If anyone needs an ark, I happen to Noah guy.

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