Word Filled Wednesday

Over at Cafe Internet Devotions, Wednesdays are particularly for sharing the Word of God, pure and simple.  The "challenge" (more of a blessing to me) is to find a picture that, to you, symbolizes some certain scripture.  I have a picture that is very dear to me.  These are my godparents, my Auntie Chris and Uncle Bob.  Sadly, Uncle Bob passed away this fall, before his 90th birthday.  I feel like the most blessed person alive to have these two be my godparents, always made me feel so special.  They're not wealthy, or fancy, or anything like that, but they are SO rich in love!!!!  For each other, for family, for friends.  Oh how I love them and oh how I love their love for one another!  So this is a favorite picture of them, taken in Maine.  Auntie Chris laughing her gentle laugh and Uncle Bob with that good-natured  grin on his face.  I miss him sorely, but I'm pretty sure God needed a really good gardener up in heaven!

A couple recipes I use in catering

Sleeping In Breakfast Casserole
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Prep Time: 20 minutes + it soaks overnight while you sleep!
Cook Time: 1 hour
Servings: 8
Ingredients:
6 whole Onion Rolls
1 cup Grated Cheddar Cheese
1 8 ounces Cream Cheese
1 stick Butter
10 whole Eggs
2 cups Milk
1 teaspoon Chopped Chives
1 teaspoons Dry Mustard
1/2 teaspoons Salt
1/2 teaspoon Cayenne Pepper
Get Cooking:
Generously butter an 9x13 baking dish.
Tear onion rolls into chunks and place them in the bottom of the baking dish. Sprinkle with cheddar cheese, then tear cream cheese into small pieces and place over the top. Cut 1 stick butter into pats and place over the top.
Mix remaining ingredients and pour over the top of the dish. Cover and refrigerate overnight.
The next morning, bake at 325 degrees, covered, for 45 minutes. The remove foil and continue baking at 350 for 10-15 minutes.
Notes:
Just because it says "sleeping in", doesn't mean you should not double check your alarm clock!!  I made this for the weekend catering for the AEF retreat staff....I was supposed to get up at 5:30 to get it going in the oven....I woke up at 7!!!!!  Yowza!!!  But people ate it later for lunches and snacks, so it was still enjoyed by all!! 


Another recipe I used for the weekend catering for the AEF retreat staff.  This was a big hit.  Don't be afraid of the cayenne in it, it gives it a little bit of a spark with the chocolatey cinnamon taste.  A friend who prefers using boxed mixes suggested just adding the cinnamon and cayenne (in amounts listed) to a boxed brownie mix.  I'm pretty sure that could work just as well!

Mexican Brownies
2 sticks unsalted butter, plus more for greasing
2 cups sugar
4 large eggs
2 teaspoons vanilla extract
2/3 cup good quality unsweetened cocoa powder
1 cup all purpose flour
1 teaspoon ground Mexican cinnamon (canela)
1/4  teaspoon pequín chili powder or cayenne pepper
1/2  teaspoon kosher salt
1/2  teaspoon baking powder

1. Preheat the oven to 350°. Line 2 9×13 inch baking dishes with parchment paper, leaving an overhang on two sides.  Press the paper into the corners of the pan and lightly grease the paper with butter.
2. Melt the 4 sticks of butter in a nonstick saucepan over medium-low heat; do not boil. Remove from the heat and let cool slightly. Add the sugar, eggs, and vanilla to the saucepan and stir with a wooden spoon until combined.
3. Add the cocoa, flour, cinnamon, chili powder, salt and baking powder and mix until smooth. Spread the batter in the prepared pan and bake until a toothpick inserted in the middle comes out fudgy, 20 to 25 minutes. Cool in the pan on a rack, then use the parchment paper to lift out the brownies before slicing.

both recipe titles are hyperlinked to the site where I found these recipes.  Visit their pages for more yumminess!