“I Know What The Bible Says … But ……”

An older post that I brought forward today. Its a good reminder for all of us.

Thousands and thousands of women have passed through the message boards and web site of Christian HomeKeeper since 1996. Thousands of women have come here with difficulties and problems, issues and situations for which they have asked prayer and godly advice.

CHK isn’t a Church, but it is a ministry, run by Christians, devoted to teaching women as God has commanded the older women to do. Because we are walking in service to God, He has always provided an ample number of godly mentors to help the women He brings to us.

When a woman joins a Christian group which has as its stated purpose to teach and instruct women in the spirit of Titus 2 and Proverbs 31, she knows that when she asks for advice, the advice will be from scripture first and then from personal experience in light of those scriptures. That’s what we do at CHK. But not every woman is willing or able to accept scripture as the answer for her situation. You probably know women who will not or cannot accept hard scriptural advice.

Scripture is never wrong or sinful but as sinners we sometimes tend to apply scripture to our lives in a way that will exalt our selves or put our selves in the best light. We really do care about ourselves and most of the time we are perfectly satisfied to manipulate scripture to suit ourselves instead of prayerfully asking God to apply the scripture to our lives and situations. We just don’t like to be wrong or corrected.

That is what I mean by hard scriptural advice, not that what scripture tells us is hard, but the laying down of our self and our pride in order to be able to obey the Word is difficult. For some reason it is very easy for us to think that surely the Bible isn’t speaking to our situation, that surely God doesn’t mean me.

When a Christian woman does this, when she manipulates scripture in this way, she is neither honoring God nor being honest with herself. She is succumbing to the temptation to exalt self over God. And though a Christian woman would never speak these words aloud to her God, she is saying to God, “It doesn’t really matter what you want, you don’t understand my situation, I know what I need and it isn’t this.”

When a Christian woman rejects the Word of God, as God desires to apply it, she is sinning by putting her relationship with God aside and lifting up herself over Jesus. I have heard these words or similar ones too many time to count over the past years: “I know what the Bible says, but…….”. Our thoughts should instead be, “I know what the Bible says, so now I must apply it to myself and my situation”.

God gives us many ways to receive His Word and to receive correction and instruction. Most commonly Christian hear Him speak through the written Word, in the voice of the Holy Spirit, through circumstances and through other believers. In women’s ministries, it is usually through the wisdom and experience of older women mentors within the light of the Word that God makes His will known. God rarely offers correction to us Himself except through reading His Word, but He does offer it through other Christians and that is where most of us have a hard time accepting the correction.

Here is how godly correction should work:
A woman has a problem, a situation with a family member or friend that is causing grief, and needs some godly advice. So she asks, lays out the situation and gives her take on what is going on. Another godly woman takes that situation to God in prayer and then shows the first woman what God’s Word says specifically about her situation. Not only that, but God may also reveal some other dangers in attitude that are not God-honoring and that must be dealt with.

Now it’s up to that first woman to examine that instruction and correction in the light of scripture and see what God desires to accomplish in her life and situation or to reject it, and in rejecting it, reject God’s working in her life.

Yes, it’s hard to hear the truth sometimes, especially when it comes from another woman. But hearing and obeying correction is a mark of maturity and maturity in Christ comes both through the working of the Spirit in us and our willingness to be changed. Proverbs 3:11-12 tells us that we are not to despise correction. When we are not willing to bend and grow, our maturity is slowed and so is our ability to please God. God is pleased with obedience.

Why do you call me ‘Lord, Lord,’ and not do what I tell you? ” Luke 6:46

There is consequence for not listening and obeying God’s Word. Look closely at these verses:

How I have hated instruction, And my heart despised correction!
~ Proverbs 5:12

Correction is grievous to him who forsakes the way: he that hates reproof shall die.
~ Proverbs 15:10


If you are feeling angry at godly instruction and correction, if you feel indignant at gentle and faithful reproofs, you are in the same court as the one in Proverbs who hated instruction and despised correction and you are in danger. Do you automatically assign bad motives to the one bringing the correction? Are you instantly defensive and angry? This is a very serious indicator that something is wrong in your spiritual life.

A child of God must learn to love correction for correction brings about a realization that a change in character or thought processes is in order. Correction awakens us to our need for God to work in us and make us like Jesus. Correction is not meant by God to belittle us or to embarrass us, it is meant for our good. Those who resent correction the most are the ones who think more highly of themselves and less of God’s desire to work in their life.

If you are not guilty as charged, then there is no reason for you to be defensive. If the correction is just then this is an opportunity for you to move forward in sanctification and growth in Christ.

Correction and reproof offend our pride. It is double-minded for us to see the faults and needs in others and not be open to receiving correction in our own life. The meek and gentle Christian woman will pray that God will keep her still and help her to listen to the whole story. Then she will examine herself and situation in light of scripture to see what God says to her and allow Him to work in her.

Posted in Titus 2 | 3 Comments

Cinnamon Dough Ornaments

Applesauce Cinnamon Ornaments 

These little ornaments will last for years if you take care of them. Refresh the cinnamon fragrance with drop of fragrance oil every ear. Use them to decorate the tree and even gifts.

❖1 cup cinnamon

❖1 tbsp. ground cloves

❖1 tbsp. nutmeg

❖1 tbsp. allspice

❖1 tbsp ginger

❖3/4 c. applesauce

In medium bowl, combine cinnamon, cloves, allspice, ginger & nutmeg. Add applesauce, stir to combine. Work mixture with hands 2 to 3 minutes or until dough is smooth and ingredients are thoroughly mixed.

You may want to cover your counter before putting the cinnamon dough on it to roll out. Sprinkle a little cinnamon on the

counter top. Using a little cinnamon to dust the counter and rolling pin, roll out dough to 1/4 inch thickness.

Cut dough with cookie cutters. Use a straw or pencil and make a small hole in top of ornament.

Bake on an un-greased cookie sheet at 150 degrees F for 1 hour. Remove from the cookie sheet and bake an additional hour and a half on the oven rack.

Posted in Homekeeping | Comments Off on Cinnamon Dough Ornaments

Time To Brine The Turkey

I’ve been brining our Thanksgiving turkey for about 6 years now.  It makes a delicious, tender, juicy bird. And its not difficult to do! Here are instructions and some brine recipes for you to use this year.   turkey_baked

To brine a turkey you will need a large pot that will hold the whole bird in the brine and a space in the frig large enough to store it for a day. You can improvise if your frig isn’t big enough. I have used buckets of ice and placed another bucket full of turkey and brine in it. For the last two years though, I have used a large, Roasting Bag to put the bird and brine in. I sit the bag with brine and turkey into a large cooler and surround the bag with ice. When the ice melts, I take the cooler to the back steps and let it drain, then fill it up with ice again.  You want to make sure the bird stays at or below 40*F.

I always start my turkey out defrosting two days before I will brine it. After it is defrosted, I put it in the brine from 24 – 48 hours.

Brining is simply soaking the turkey in a salt solution that has spices and flavors added to it. Brining a turkey imparts delicious flavor and moisture to the meat, it’s the best way to roast a turkey I think. More than that though, if the turkey gets left in the oven for an extra 10-15 minutes, the brining keeps it moist and flavorful. You can leave a turkey in the brine for up to 2 days, but usually just 24 hours will be sufficient to lend those delicious flavors to the meat.

I’ll walk you through brining, it’s not hard but you need to think about what your family likes before you start. Brines can be tailored to your taste.
So the rule of thumb is: Use the basic brine and add the flavors your family likes!

Basic Brine:
Dissolve 1 cup table salt or 2 cups kosher salt in 2 gallons cold water in a large stockpot or clean bucket. Your pot or bucket must hold 6-8 gallons so that you can immerse the turkey. After you add the flavors, brine the turkey for 12-24 hours.

Now add the flavors you like. Here are some suggestions:

Honey Brine
1 ounce tender quick
1 cup honey
3 bay leaves
1/4 tsp. ground cloves
1/2 tsp pickling spices

Traditional Turkey
1 -2 Tablespoons of each:
Garlic powder
Onion powder
Celery seed, ground
Sage
Thyme
Fresh ground black pepper

Spicy Brine
1/2 cup molasses
1-1/2 T crushed or minced garlic (or garlic powder)
1/2 T onion powder
1/4 cup pepper
1/2 cup lemon juice
1/2 oz maple flavoring

Another Spicy One
3/4 cup sugar
1/4 cup soy sauce
1/4 cup molasses
2 tbsp black pepper
1 tbsp thyme
1 tbsp oregano

Apple Cider Brine
4 gal. apple cider INSTEAD OF WATER
1/2 cup kosher salt INSTEAD OF THE SALT IN THE BASIC BRINE
1 onion, diced
2 heads of garlic divided
1/2 cup fresh ginger, chopped
3 pcs. star anise
4 bay leaves
4 oranges quartered

Roasting The Brined Turkey

To roast the brined turkey, it is important to rinse the turkey well and to pat it dry with a clean cloth or paper towel before roasting.

Preheat the oven to 400* F. Paint the breast portion with soft butter, add some herbs if desired. cover the breast with a foil tent. Roast the turkey at 400* for 35 minutes, then reduce the heat to 350 and roast the remaining time indicated on the packaging of the turkey. Uncover the breast the last 1 1/2 hours. The USDA recommends that you let the turkey breast come to 170* and the legs to 180* before removing the turkey from the oven. Remember however that the turkey will continue to cook after you take it out of the oven. Especially if you cover it with foil and allow it to rest for 20 minutes.  The resting period will also allow the juices to settle in the meat, making for a better tasting turkey.

Happy Thanksgiving!

Posted in Cooking | Comments Off on Time To Brine The Turkey

The 21st Century Is Back!

I am so happy to announce that The 21st Century Homekeeper is back on the air, thanks to Miller’s Grain House and Prepare Magazine.

I sure hope you will join me for The 21st Century Homekeeper radio program.  My show airs on Saturdays at 6 pm eastern, 5 pm central but you can listen to it ON DEMAND any time you.

This week, the link is:    The 21st Century Homekeeper

But you can go to this link any time and peruse through the shows:   Your Preparation Station Radio Network

21st-century

Posted in Radio Show | 2 Comments

Homemade Votive Holders

This is an old post but I brought it out because these little votive holders are so cute and easy to make!

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All you need are some of those little gourds that look like pumpkins, a small sharp knife and a votive candle.

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First cut off the top of the gourd. Hold your knife at an angle and cut into the gourd. Its a little tough so be careful.

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Once you have the top cut off and the seeds and pulp cleaned out, check to see if you need to trim the inside of the cut out hole so that a votive will fit.

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Once you have the top cut off and the seeds and pulp cleaned out, check to see if you need to trim the inside of the cut out hole so that a votive will fit.

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You can use a small ice cream or dough scoop to clean the seeds and pulp out of the gourd.

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Put your votive in the carved out gourd……

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And light the candle. Try grouping several of these little beauties for a warm, inviting harvest table decoration.

Posted in Homekeeping | 2 Comments

Thanksgiving Prep – My Lists

Here are all my daily lists for preparing for Thanksgiving. I’ve gathered them together from all over this site so you can use them if you want to.  The lists start on Friday, November 20th and go through Thanksgiving Day, November 26th this year, 2015.

You can print this page out and use these lists, adding your own notes, to help you prepare.

 

Friday, November 20th
Finish making pie crusts for the freezer
Make cornbread and biscuits for dressing, crumble and freeze in plastic bags
Grocery shop for non-perishables
Clean bathroom and do general straightening in the house

Saturday, November 21st
Take turkeys out to defrost
Grocery shop for perishables
Cleaning and laundry

Monday, November 23rd
Check on turkeys as they defrost
Clean dining room, put out plates, utensils, etc.
Set out all casserole dishes, pots and pans, see if I have what I need to cook everything
Make Aunt Eura’s Yeast Rolls and put in freezer
Make Cranberry Relish, refrigerate


Tuesday, November 24th

Brine the turkeys. I’ll use the Traditional Turkey recipe this year!
Assemble casseroles and refrigerate (sweet potato, green bean, any casserole that does not contain breads, baking soda or baking powder.)
Make a Breakfast Casserole for Thursday, freeze or refrigerate

Wednesday, November 25th
Take Breakfast casserole out of freezer
Bake pies
Make dressing and refrigerate
Make salads
Roast turkey, carve, refrigerate in chicken broth
Make centerpieces
Do last minute laundry

Thursday, November 26th – Thanksgiving Day
Put Breakfast casserole in to bake
Take pies and yeast rolls out of freezer early
Make stuffing
Make mashed potatoes
Reheat turkey
Bake casseroles
Bake yeast rolls
Make gravy

Dinner is ready!

Posted in Cooking | 7 Comments

Spice Mixes You Can Make

These mixes are easy to make and store.  I prefer to buy ingredients and make things like mixes myself instead of paying someone else to make them. Plus, you can determine what goes in to your mixes, you don’t need the artificial ingredients and preservatives that are in most commercial mixes.

I like to store my mixes in small glass jars with tightly fitting lids. You could go all out and print out labels for your spice mixes. I just write on the lids or use jelly labels that come with some of the small jars.

For all of these mixes, you need to make sure your jar has a tightly fitting lid to keep moisture and air out of your mix so it will last a long time. Most of these I have kept for months and months and they are still delicious.

spicesTaco Seasoning
2 Tsp dried minced onion – more on this later
1 Tsp Sea Salt
½ Tsp arrowroot powder
½ Tsp Garlic powder – see below
½ Tsp ground cumin
1 Tsp Chili powder
½ Tsp ground red pepper
1/4 Tsp oregano dried

Store in dry place.
To make Taco Meat: Brown 1 # ground beef or turkey. Drain. Add ½ cup water, seasoning pkt. Simmer 10 minutes. Fills 8 – 10 tacos

Garam Masala
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
Combine, store in an air-tight container

 

Pizza Sauce Seasoning

1 tablespoon Italian seasoning
1 tablespoon dried oregano
1 to 2 teaspoons fennel seed, crushed
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt

 Homemade Sloppy Joe Seasoning

Combine all of the ingredients in a small glass or plastic jar with a tight fitting lid. Label and store in your pantry shelf until needed.

2 tablespoons dried onion OR use 2 T Onion powder
2 T Paprika
1 tsp Garlic powder
1 tsp Chili powder (chipotle chili powder is good in this)
1 tsp dried Marjoram
1 tsp dry mustard
1 tsp salt
1/2 tsp Black pepper
1/4 tsp celery seed

This makes one recipe of sloppy joes using 1 pound of ground meat, so increase the amount you make, double, triple or even more, to store and use. If you make a ton of it, you’ll need to use 1/3 cup of mix per pound of ground meat.

Chili Seasoning:
1 tsp paprika
2 tsps ground cumin
1 tsp cayenne pepper
1 tsp oregano
2 tsps garlic powder

Cajun Seasoning:
1 tsp cayenne
2 tsp garlic powder
1 tsp onion powder
½ tsp crushed red pepper flakes
1 ¼ tsp dried oregano
2 ½ tsp paprika
1 ½ tsp cumin
2 tsp salt
½ tsp black pepper

Apple Pie Spice
2 Tablespoons ground cinnamon
1/2 Tablespoon allspice
1 teaspoon nutmeg
1 teaspoon ginger

Pumpkin Pie Spice
1/2 tsp. ground nutmeg
1 tsp. ground cloves
2 tsp. ground ginger
4 tsp. ground cinnamon

Poultry Seasoning
2 3/4 tsp. rosemary
1 1/2 tsp. ground thyme
1 tsp. basil
1/2 tsp. nutmeg
1/2 tsp. black pepper

Posted in Mixes | 7 Comments

Cream Of Soup Recipes

You know that casserole or recipe that calls for a can of cream of something soup?  And you look and you have none?  Or you’re like me and you just prefer not to use them?  Here are three recipes to replace those cream of soups in your cooking.  I have both a from-scratch soup and an instant version for you. 

The basic plan?  For the from-scratch soup you make a heavy white sauce using butter, flour and milk or broth and add flavors like chicken, mushrooms or asparagus. Each recipe makes about 10 ounces so its like having a can of undiluted cream of soup at your fingertips.

Basic Cream Of Soup
1. In a small, heavy saucepan, melt 4 tablespoons of butter over low heat.
2. Blend 4 tablespoons of flour into the melted butter.
Add 1/4 teaspoon of salt.
3. Cook over low heat, stirring, for 4 to 5 minutes. Don’t skimp on the cooking time. If you do, your soup may taste of raw flour.
4. Slowly add 1 cup of milk, stirring constantly.
5. Continue cooking slowly until smooth and thickened.

For Cream Of Chicken Soup
Replace half the milk with good chicken stock OR add 1 tablespoon chicken bouillon granules to the milk.
Add 1/2 cup small bits of cooked chicken after step 5

For Cream Of Asparagus Soup
Add 1/2 cup drained, minced, canned asparagus and a pinch of garlic powder after step 5

For Cream Of Mushroom Soup
In a large skillet over medium heat cook 1 cup diced mushrooms in 1 tablespoon butter. Don’t crowd the skillet and cook til the mushrooms are light brown in color.
Add the cooked mushrooms after step 5.

For those times when you need an instant solution, here is my Instant Cream Of Whatever Soup Mix.  This is the basic recipe.  In the instructions for making the soup out of the mix, I’ll show you what you need for making each type of soup, Cream of Celery, Cream of Mushroom and Cream of Chicken.

Instant Cream Of Whatever Soup Mix
2 cups dry milk powder
¾ cup cornstarch or cook-type clear jel
1 teaspoon onion powder
½ teaspoon dried thyme
½ teaspoon dried basil
½ teaspoon dried parsley
¼ teaspoon black pepper

Combine 1/3 cup dry mix with 1 ¼ cups water in a small saucepan. Whisk until smooth.
On medium heat, bring to a boil. Cook and stir for 2 minutes, until thick. Cool.

For Cream Of Chicken Soup
Replace half the milk with some good chicken stock. I have also used a teaspoon of chicken bouillon granules in place of the stock and it turned out very well.
After you add the milk, stir in 1/2 cup small pieces of cooked chicken.

For Cream Of Asparagus Soup
After adding the milk to the instant soup, add 1/2 cup of drained, minced, canned asparagus and a pinch or so of garlic powder.

For Cream Of Mushroom Soup
In a large skillet over medium heat cook 1 cup finely diced mushrooms in 1 tablespoon butter and a drizzle of olive oil. Don’t crowd the skillet with mushrooms or they will get watery. Let them brown til they are golden in color. Add the cooked mushrooms after adding the milk in the basic recipe. Another thing I have done is to add shitake mushroom powder to the soup after adding the milk. Its strong flavored and makes the soup taste delicious.so I add just 1 Tablespoon. I make the mushroom powder by dehydrating the mushrooms then blending up the dried mushrooms. Store mushroom powder in a glass jar, tightly covered, or in the freezer. 

You will probably use these immediately when you make them, but if you need to store them, keep them covered tightly in the refrigerator for about 3 days. They won’t keep much longer than that because of the milk and butter in them.

Posted in Cooking | 29 Comments