Friday, October 28, 2011

WEEK ONE: Day 5..... Praying Continually

Welcome Ladies!  Thank you for coming back another day.  It's great to have you here. 

Hearing From God

1.  Today we begin our study in I Thessalonians 5:17, "pray continually,"  That is one of the shortest verses in the Bible.  Please now read the I Thessalonians 5 in it's entirety and then please write down how it is possible that a person is able to pray continually.  What do you think the message is?  

2.  The following verses will teach us how we can make prayer most important in our lives.  You'll notice that some of the verses are from the previous lessons.  Please read them again and then write out a reminder of the truth you see in each scripture.


Psalm 5:3

New International Version (NIV)
 3 In the morning, LORD, you hear my voice;
   in the morning I lay my requests before you
   and wait expectantly.

Psalm 55:17

New International Version (NIV)

17 Evening, morning and noon
   I cry out in distress,
   and he hears my voice.

Psalm 119:164

New International Version (NIV)

164 Seven times a day I praise you
   for your righteous laws.

Mark 1:35

New International Version (NIV)
Jesus Prays in a Solitary Place
 35 Very early in the morning, while it was still dark, Jesus got up, left the house and went off to a solitary place, where he prayed. 

3.  You may think it's very difficult to pray daily in the morning.  Maybe you're not a morning person like me!  What are the benefits of praying without ceasing in the morning  hours in relationship to the rest of your day?

4.  Paul prayed continually for his friends in Thessalonica.  Please read 2 Thessalonians 1.  What did Paul believe would result from praying continually for his friends? 

5.  Did you know that God wants to bring out every good purpose in your life?  By praying continually you will begin to realize and achieve God's purpose in your life.  At this point in your life with Christ, what do you believe God's purpose is for you?

RESPONDING TO GOD:  "Yes, but how?"

6.  When we speak about continual prayer, we're not saying that you'll be praying meaningless repetitions, and you won't be praying without a break.  Praying continually means praying in any circumstance.  Anytime during the day, you can pray to the Lord...  just talk aloud to Him (or silently) as you are driving, or through showing your thanks to God in a hymn or a song of praise.  You can even make up the tune!   I come up with all kinds of tunes as I'm walking with my husband and dog on the beach every morning for 2 miles.   Most of the time I sing to myself!  Please list issues that are of deep concern to you and then list some blessings you have received from God.

  a.  My deepest concerns

  b.  My blessings and praises

7.  You probably don't need the list to pray to God.  Please try to go throughout your day and we do let's pray to God about the concerns.  Give them over to Him.  Don't hold onto them any longer!  And then please thank Him and praise Him for the blessings in your life.

8.   Whatever the result may be, please don't be discouraged.  I often receive the answer as a no from God.  And often I receive the answer as a yes from God.  It takes time to establish a new habit.  You'll go through the ups and downs, the breakthroughs and setbacks.  See a goal, and we will give ourselves totally to the Lord, and He will help us find and keep our daily prayer time with Him.

Psalm 59:16-17

New International Version (NIV)

16 But I will sing of your strength,
   in the morning I will sing of your love;
for you are my fortress,
   my refuge in times of trouble.
 17 You are my strength, I sing praise to you;
   you, God, are my fortress,
   my God on whom I can rely.

WORSHIP SONG (with lyrics!)  What the Lord has done in me

We learn that God's Word challenges us to pray without ceasing, pray continually..  We are able to pray in any circumstance of our lives throughout the day.   A day of prayer means that you have a heart for God and believe that He hears us when we pray.

CHALLENGE:    Let's spend tomorrow in prayer throughout our day!  You and me!  Tomorrow is not Bible Study, but rather prayers that we may pray and songs of worship to God.   Sounds exciting!   Thank you for being here today and let's meet together again tomorrow, Lord willing. 

Last Minute Plans for Halloween! Treats

Free Orkut and My Space Cute Halloween Graphics Glitters

Are you in the last stages of planning your Halloween and need some quick tips for just about "everything Halloween?"  This is a great place to get some ideas and share some ideas!


Trick or Treat, Smell my feet, Give me something Good to Eat!   Most of us have said that once in our lifetime or our children or neighbor's children will be saying that very soon.  So what do you have to give your own family, the children and the neighbor's children this year?  I have some ideas for you that I've gathered from my own recipe files, the files of others, the internet, email, you name it!

Prep Time: 20 mins.  Cook Time: 20 mins  Ready In: 1 hr. 30 mins.


  • 2 cups all-purpose flour
  • 1 (3.4 ounce) package instant butterscotch pudding mix
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/3 cup finely chopped crystallized ginger
  • 1 cup butter, room temperature
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 (15 ounce) can pumpkin puree


  1. Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside.
  2. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
  3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 211 | Total Fat: 8.7g | Cholesterol: 56mg

[This is not my typical HEALTHY RECIPE and neither will be the rest of them!]



Servings:  12

Prep Time:  35 mins.  Cook Time: 1 hour  Ready In: 1 hr. 35 mins. 



  • 1 3/4 cups chocolate wafer crumbs
  • 1/4 cup butter or margarine, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 3/4 cup sugar
  • 1/2 cup packed brown sugar
  • 3 eggs
  • 1 (15 ounce) can solid pack pumpkin
  • 2 tablespoons cornstarch
  • 3 teaspoons vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 2 cups sour cream
  • 3 tablespoons sugar
  • 2 teaspoons vanilla extract
  • 1 cup sugar
  • 1/8 teaspoon cream of tartar
  • 1/3 cup water
  • 4 (1 ounce) squares semisweet chocolate, melted


  1. Combine wafer crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Set aside. In a mixing bowl, beat cream cheese and sugars until smooth. Add eggs; beat on low speed just until combined. Whisk in pumpkin, cornstarch, vanilla and pumpkin pie spice just until blended. Pour into crust. Place on a baking sheet. Bake at 350 degrees F for 60-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
  2. Combine topping ingredients; spread over filling. Bake at 350 degrees F for 6 minutes. Cool on a wire rack for 10 minute. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan; set aside.
  3. For spiderwebs, draw six 3-in. x 2-in. half circles on two sheets of parchment paper on top; tape both securely to work surface. In a saucepan, bring the sugar, cream of tartar and water to a boil over medium heat. Boil, without stirring, until mixture turns a light amber color and candy thermometer reads 350 degrees F. Immediately remove from the heat and stir. Cool, stirring occasionally, for 10-15 minutes or until hot sugar mixture falls off a metal spoon in a fine thread.
  4. Using a spoon or meat fork, carefully drizzle syrup over half-circle outlines and inside the outlines to form spiderwebs; reheat syrup if needed. Cool completely. Place melted chocolate in a resealable plastic bag; cut a small hole in a corner of bag. Pipe 1-in. spiders onto parchment or foil; cool completely. With remaining melted chocolate, pipe two or three dots on each web; attach spiders.
  5. Remove sides of springform pan. Cut cheesecake; place a web on top of each slice and remaining spiders on the side. Refrigerate leftovers.


We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212 degrees F. Adjust your recipe temperature up or down based on your test.

S'mores Apples

 "Caramel apples are studded with graham crackers and marshmallows and drizzled with chocolate for a treat you can't get enough of."

Prep Time: 25 mins.  Cook Time: 10 mins   Ready In:  35 mins.  Serves: 6


  • 6 Granny Smith apples
  • 6 wooden sticks
  • 1 (14 ounce) package individually wrapped caramels, unwrapped
  • 2 tablespoons water
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups miniature marshmallows
  • 1 1/2 cups crushed graham crackers
  • 1 cup semi-sweet chocolate chips


  1. Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil.
  2. Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Stir in the vanilla. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan.
  3. Combine the miniature marshmallows and graham crackers on a dinner plate. Roll the apples in the mixture to coat. Place on the aluminum foil and chill.
  4. Put the chocolate chips in a microwave-safe bowl. Cook in the microwave for 30 second intervals, stirring between each, until melted and smooth. Drizzle over the apples and return them to the refrigerator until ready to serve.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 579 | Total Fat: 15.8g | Cholesterol: 5mg

 Next: Halloween Meals



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