Mixing Bowl: Recipes! Small & Simple Moments - Celebrating Life With Others
We need each other. I need you. We want to bond with others, to feel seen and valued. We need to point each other to God, who is always there with open arms. Some are walking a tough road, heaven forbid we let them walk it alone! Every open door can be our opportunity to be His hands and feet.
"Behold, I will do a new thing." Isaiah 43:19
We want to keep our gatherings healthy and safe right now, understandably. It’s easier to not reach out. Sometimes we fail, sometimes we flounder but God loves to do new things! Here’s some fun recipe ideas - so let's get started! Make small and simple moments happen with your families, friends and neighbors!
These rich and delicious espresso balls are a perfect excuse
to knock on your neighbor's door with a plate full and a cheery hello.
1 cup old-fashioned rolled oats (gluten free oats can be used)
2 tablespoons cocoa powder
2 tablespoons ground flaxseed
Pinch of salt
2 tablespoons mini semi-sweet dark chocolate chips
1 tablespoon espresso powder
1 tablespoon hot water
3 tablespoons real maple syrup
1 teaspoon pure vanilla extract
Pinch of cinnamon
½ cup plus 2 tablespoons peanut butter (Note: I like to heat my peanut butter in the microwave for 15-20 seconds before adding it to the mixture so it’s smooth and doesn’t make everything sticky.)
1 cup powdered sugar, for dusting.
In a large mixing bowl, whisk together oats, cocoa powder, ground flaxseed, salt and mini semi-sweet chocolate chips, set aside.
In a separate bowl mix together espresso powder, water, syrup, vanilla and cinnamon.
Add the espresso mixture and the peanut butter to the oat mixture and combine to form a batter that resembles a really stiff cookie dough.
Roll into a ball just shy of a gold ball size (about 1 tablespoon).
Dust with powdered sugar and serve.
Optional: I love to dip these in Chocolate. (Think Reese's Peanut Butter Cups!) I use Girardelli Milk Chocolate Melting Wafers.
Makes 24 (1 inch) balls - if you don't snitch any ;)
From The Living Table by Abby Turner
Staying in? Time for a Game Night or a Spontaneous Get-together?
People love to pitch in, so let them! They like to feel needed and included.
Here's what they can bring to round out this meal:
Biscuit Tacos (see following recipe)
Taquito's and guacamole
Chips and salsa
Layered bean dip
Whenever I am asked to take salad somewhere I alway take this!
Flour & Grace by Valerie Kuhns
10 cups mixed lettuce greens
2 cups whole corn, rinsed and drained
2 cups black beans, rinsed and drained
1 pound bacon, fried and crumbled
4 cups shredded cheese
1 cup cherry tomatoes
3 boxes Jiffy cornbread
1 cup mayo
1/2 sour cream
3/4 cup milk
2 teaspoons garlic powder
2 teaspoons parsley flakes
3 teaspoons dill weed
1 1/2 teaspoons onion salt
2 teaspoons lemon juice
1 teaspoon salt
2 teaspoons sugar
1/4 teaspoon pepper
Bake cornbread according to boxed directions, cool and cut into 1-inch squares
Mix dressing ingredients together and set aside.
Layer large bowl with lettuce, then top with cornbread, corn, beans, bacon, and cheese: drizzle with dressing. Repeat layers until bowl is filled. Top with cherry tomatoes.
These biscuits take tacos to entirely new level.
You'll want to double the batch and serve with sour cream!
The Living Table by Abby Turner
1/2 pound ground beef
1/2 package taco seasoning mix
1/3 cup water
1 can refrigerated biscuits (Buttery & fluffy Grands)
1/4 cup Ro-Tel (diced tomatoes and chilies), drained with a paper towel
1/2 cup shredded Mexican blend cheese or 2 ounces Velveeta Cheese
Preheat oven to 375 degrees
Cook beef and drain. Add taco seasoning and water. Simmer until thick.
Roll each biscuit out to make a 6-inch round.
Add 2 tablespoons of meat, 2 tablespoons of Ro-Tel and 2 tablespoons of cheese into each round.
Fold the dough in half over the mixture and press to seal.
Place on greased cooking sheet and bake for 12 minutes or until golden brown.
Take out, serve with sour cream.