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Healthy Breakfast Bake, Green Bean Salad and of Course Chocolate


It is “warm” down here!  🙂  Kids we are not in Northern Michigan anymore – wow!  It is looking like a beautiful day today though.  It’s funny here though because as hot as it may be some days when you go into the store or a restaurant it is freezing so I still usually wear some sort of sweater.  It seemed like a good time for some simple Summer recipes.


Green Bean Salad


  • 2 pounds fresh green beans, trimmed and cut into 1-1/2-inch pieces
  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • 3 tablespoons balsamic vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground mustard
  • 1/8 teaspoon pepper
  • 1 large red onion, chopped
  • 4 cups cherry tomatoes, halved
  • 1 cup (4 ounces) crumbled feta cheese


  • Place beans in a Dutch oven and cover with water. Bring to a boil. Cover and cook for 8-10 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry.
  • In a small bowl, whisk the oil, lemon juice, vinegar, salt, garlic powder, mustard and pepper. Drizzle over beans. Add the onion; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in tomatoes and cheese. Yield: 16 servings.

Sausage, Corn and Broccoli Bake

from Pillsbury


1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls (8 rolls) or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
8 oz spicy or mild bulk pork sausage
2 cups Green Giant® Select® frozen broccoli florets, thawed
3 eggs
1 tablespoon all-purpose flour
1 teaspoon seasoned salt
1 can (14.75 oz) Green Giant® cream style sweet corn
1 cup shredded Cheddar cheese (4 oz)


1Heat oven to 325°F. Spray 11×7-inch (2-quart) glass baking dish with cooking spray. Unroll dough in baking dish; press on bottom and 1/2 inch up sides of dish. Press edges and perforations to seal.2In 10-inch skillet, cook pork over medium-high heat, stirring occasionally, until no longer pink; drain. Spoon evenly over dough in dish. Top with broccoli. In large bowl, beat eggs, flour and seasoned salt until well blended. Stir in corn. Pour over broccoli; sprinkle with cheese.3Cover with foil; bake 30 minutes. Uncover; bake 25 to 35 minutes longer or until knife inserted in center comes out clean.
Serve with a leafy green salad topped with tomato wedges.
Four ounces of American or Colby cheese can be substituted for Cheddar cheese.
Chocolate Pizza


  • 2-1/2 cups graham cracker crumbs
  • 2/3 cup butter, melted
  • 1/2 cup sugar
  • 2 packages Dove dark chocolate candies (9-1/2 ounces each)
  • 1/2 cup chopped pecans


  • Combine the cracker crumbs, butter, and sugar; press onto a greased 12-in. pizza pan.
  • Bake at 375° for 7-9 minutes or until lightly browned. Top with chocolate candies; bake for 2-3 minutes longer or until chocolate is softened.
  • Spread chocolate over crust; sprinkle with nuts. Cool on a wire rack for 15 minutes. Refrigerate for 1-2 hours or until set. Yield: 16 slices.
 Have an incredibly blessed day!
God Bless,
Janet Scott

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Janet Scott is an author, speaker and certified life coach. Janet loves to encourage women in their daily walk with the Lord.

Chocolate and God Copyright @2017

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