An Ant Story at Christmas ... Because I Can
"When I was a young girl, almost every Sunday afternoon that my father was home, we would hike to the ridge of the mountain on which we lived. While those afternoon climbs are now just a precious memory, I still enjoy walking with Daddy when I go home. He can’t climb as high or walk as swiftly but the fellowship is just as sweet.
On one of our hikes, Daddy inadvertently stepped on an anthill. When he looked down at his big footprint in the soft dirt, he could see the havoc he had wreaked on the bustling ant colony. Panic had set in as ants scurried in every direction, confused as to what had become of their world. Daddy stooped down to try to reopen the tunnels, scooping away the collapsed soil, but to no avail. In frustration, he mused, if only he could become an ant, even temporarily, he could tell them what was wrong and how to fix it. But he couldn’t. There was an impassable barrier between himself and the little creatures because he was a big man and they were tiny insects.
That impassable barrier between my father and those little ants illustrates the impassable barrier between God and mankind. As God looked down from heaven, man scurried around in panic, unable to cope with the confusion and conflict of life–especially when man’s whole world seemed to collapse and life dealt unexpected blows. All man’s answers to the problems of pain and evil and death were insufficient. Life just didn’t make sense. There seemed to be no order or long-term purpose to it all. And so God became a Man, not just to sort our confusion and rebuild the collapsed world, but also to offer a new life altogether. Jesus came to make God visible as Man. And that visibility is irresistibly compelling."
~Anne Graham Lotz
Just Give Me Jesus
Wishing all a blessed Christmas. The gift of Christ is the reason we celebrate.
For to us a child is born, to us a son is given, and the government will be on his shoulders.
And he will be called Wonderful Counselor, Mighty God, Everlasting Father, Prince of Peace.
From 2011 Project 365
I'm not much of a cook, but can follow a recipe. I collect good recipes, but rarely make them--cooking just isn't my passion. But my friend, Betsy, recently made some cake balls that were out of this world. I only tried the Key Lime cake ball and it was DELICIOUS (of course, I love Key Lime pie, too). So I decided I needed to make some eat-em-up gifts for some special people in my life. Betsy posted the red velvet cake balls to her Facebook page, so I'm sure she won't mind if I share with y'all; but I had to search for the Key lime cake ball recipe online.
Red Velvet Cake Balls by Betsy Lancaster
1 box red velvet cake mix
1 can ready-to-use cream cheese icing
1 pkg cream cheese, softened
1 cup chopped pecans
2 pkgs vanilla almond bark
NOW PAY CLOSE ATTENTION. The red velvet cake mix calls for water, eggs, and oil. I substitute milk for water and butter for oil. Whatever the measurement is on the box, substitute the same amount. Bake the cake in a 9x13 glass casserole dish that has been greased and floured. Allow cake to cool completely. Soften icing and cream cheese in microwave if necessary and mix together. Break up the cake and mulch it in a large mixing bowl. Add icing, cream cheese, and pecans to mulched cake. Mix well with a wooden spoon. This mixture will make up moist but coarse. Use a cookie dropper (scooper) to make balls. Lay them out close on a large cookie sheet. Freeze overnight.
See below for preparation and dipping into almond bark. Of course, you may prefer milk chocolate for the red velvet cake balls, too.
Key Lime Cake Balls
1 box lemon cake mix
½ cup water
½ cup Key lime juice or lime juice
1 (3 oz) pkg lime gelatin
3 eggs (or whatever the cake mix calls for)
1/3 cup butter, softened/melted in microwave
With an electric mixer, blend ingredients together until well combined, about 3 minutes. Bake the cake in a 9x13 glass casserole dish that has been greased and floured. Allow cake to cool completely. Soften icing and cream cheese in microwave if necessary and mix together. Break up the cake and mulch it in a large mixing bowl. Add icing and cream cheese to mulched cake. Mix well with a wooden spoon. This mixture will make up moist but coarse. Use a cookie dropper (scooper) to make balls. Lay them out close on a large cookie sheet. Freeze overnight.
Dipping into Almond Bark
Use a crock pot to melt almond bark. I usually set it on high until all lumps are smooth. Stir frequently. Once it is scorched you will see hard lumps that WILL NOT SOFTEN and there is nothing you can add that will successfully thin the bark. When smooth, take the balls out of the freezer and dip in almond bark. Use metal tongs to dip and allow excess bark to drip off before cooling on wax paper. I use candy sprinkles to make them look more festive (or to differentiate red velvet balls from the Key lime balls). Once hard, keep them in the fridge until ready to serve; then take them out and allow them to come to room temperature. This recipe makes a really pretty treat.
From 2011 Project 365