SLC temple at Christmas

SLC temple at Christmas
The Nativity and the Temple- what a great connection

Monday, November 22, 2010

The Fifth Day Christmas Celebration

They have been predicting a storm for the area tomorrow.  We will see what really happens but it is nice to try and be prepared for it.  People on the news are giving suggestions about how to deal with it.  There are road signs warning drivers and people all over seem to be talking about it.  It made me think about the storms we have in our lives—storms of fear, regret, anger, endurance, disappointment, sorrow—storms at home, at school, at work, etc.  But think about the ability and willingness of the Master to clam the storms in our lives.  He has provided warning systems, and given us direction about how to prepare for them, and then He is there to help us get through them.  He is the strength that is always there, the peace that can calm anything, the one who can help us do more than we thought possible, the saving grace when we feel that all may be lost.
HE has helped me make it through every single struggle of my life.  He has always been there for me and I know He always will be.  So when you think, “Master the Tempest is Raging” know that there is “Peace on earth” and it is available to you.
The Heavenly Chocolate Mousse bars I baked today were just that, heavenly.  You have got to try these.  Besides they are really easy.  Check it out.
1 pouch Betty crocker sugar cookie mix
Mix cookie dough as directed.  Spread in the bottom of an ungreased 13x9 pan.  Bake at 350 degrees for 12-15 min. until light brown.  Cool

Microwave 1 cup of chocolate chips until melted. (check regularly so as not to burn them)  In a bowl, beat 1 8 oz. pkg of cream cheese until smooth.  Add melted chocolate to cream cheese and blend.  In another bowl, beat 1 cup whipping cream (don’t add anything to it). Fold whipped cream into chocolate cream cheese mixture. Spread over cooled cookie base. Cover and refrigerate for one hour.

Microwave 1 cup chocolate chips until melted.  Stir in ½ cup whipping cream and mix until smooth.  Spoon this warm mixture over mousse cookie base and spread evenly.  Refrigerate until set (30 min.)

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