Thursday, June 16, 2011

Thoughts and Dessert

A few days ago in a devotional book that I am reading the passage for the day had the following:

Who is in charge of your life?
If it is you,then you have good reason to worry.  But if it is I, then worry is both unnecessary and counterproductive.  When you start to feel anxious about something, relinquish the situation to Me.  Back off a bit, redirecting your focus to Me I will either take care of the problem Myself or show you how to handle it.  In this world you will have problems, but you need not lose sight of Me.

What a blessing this was to me.  We have been having a few things going on that would be so easy to let myself get all worried and wondering how we will take care of it.  It started with my shoulder surgery, then we found out that the house we have been trying to sell needs a new septic tank.  This created another unexpected expense.  Then our grandson had a check up and had to see a couple of specialists.  I will admit my first reaction was to worry about how will we pay the extra bills, how will things turn out with our grandson?  Then I read the devotional above.  What a blessing to know that God is in control, He will take care of everything.  I have seen this over and over in our lives, why is it so easy to forget at times!

I have already seen God working.  When they did the perk test for the septic it passed, so we don't have to have a pump in the tank, that saved us a couple thousand dollars.  Our grandson saw the specialist and everything was fine, he is a healthy teenage boy.   God is good, and I am so thankful I don't have to be in charge.  
These things I have spoken unto you,
that in me ye might have peace.
In the world ye shall have tribulation:
but be of good cheer;
I have overcome the world.
John 16:33 KJV

Rhubarb Swirl Desert

First make a graham cracker crust:
1 cup graham cracker crumbs
1 tsp. sugar
1/4 cup butter

Melt butter in a 9x9 baking dish, add sugar and graham crackers.  Mix together and pat into to the bottom of the dish.  Bake 350 for 10 to 15 minutes.

3 cups diced rhubarb
3/4 cups sugar
Let rhubarb stand for 1 hour in sugar.
Cook until tender about 10 to 15 minutes.
Remove from heat, stir in:
1 (3 oz,) pkg. strawberry jello
Set aside to cool.

While above mixture is cooling, whip together
1 sm. box instant vanilla pudding
1~1/2 cups milk
add to this 
1 (8 oz) ctn. Cool Whip

When rhubarb is cool , swirl in the pudding mixture.

Poor over the graham cracker crust.
Refrigerate for a couple of hours.

Would also be good with sliced strawberries on top.

Very refreshing on a hot summer day!



1 comment:

Linda Stubbs said...

Hi......this looks wonderful!!!!!!!! I want to try it. I have so much rhubarb and this would be perfect. I think I tried a recipe kind of like this, but not the vanilla pudding. NUM! Thank you for putting the recipe up!

Hope your arm is better. Just saw. Hopefully you are moving it better!
Hugs, Linda