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The sermon on the mount and 8 blessings.- Matthew 5:1-12 - The Beatitudes 5 And seeing the multitudes, He went up on a mountain, and when He was seated His disciples came to Him. 2 Then He opened His mouth and taught them, saying: 3 “Blessed are the poor in spirit, For theirs is the kingdom of heaven. 4 Blessed are those who mourn, For they shall be comforted. 5 Blessed are the meek, For they shall inherit the [a]earth. 6 Blessed are those who hunger and thirst for righteousness, For they shall be filled. 7 Blessed are the merciful, For they shall obtain mercy. 8 Blessed are the pure in heart, For they shall see God. 9 Blessed are the peacemakers, For they shall be called sons of God. 10 Blessed are those who are persecuted for righteousness’ sake, For theirs is the kingdom of heaven. 11 Blessed are you when they revile and persecute you, and say all kinds of evil against you falsely for My sake. 12 Rejoice and be exceedingly glad, for great is your reward in heaven, for so they persecuted the prophets who were before you.

The Ten Commandments Reviewed - Deuteronomy 5: 1-21 5 And Moses called all Israel, and said to them: “Hear, O Israel, the statutes and judgments which I speak in your hearing today, that you may learn them and be careful to observe them. 2 The Lord our God made a covenant with us in Horeb. 3 The Lord did not make this covenant with our fathers, but with us, those who are here today, all of us who are alive. 4 The Lord talked with you face to face on the mountain from the midst of the fire. 5 I stood between the Lord and you at that time, to declare to you the word of the Lord; for you were afraid because of the fire, and you did not go up the mountain. He said: 6 ‘I am the Lord your God who brought you out of the land of Egypt, out of the house of [a]bondage. 7 ‘You shall have no other gods [b]before Me. 8 ‘You shall not make for yourself a carved image—any likeness of anything that is in heaven above, or that is in the earth beneath, or that is in the water under the earth; 9 you shall not bow[c] down to them nor serve them. For I, the Lord your God, am a jealous God, [d]visiting the iniquity of the fathers upon the children to the third and fourth generations of those who hate Me, 10 but showing mercy to thousands, to those who love Me and [e]keep My commandments. 11 ‘You shall not take the name of the Lord your God in vain, for the Lord will not hold him [f]guiltless who takes His name in vain. 12 ‘Observe the Sabbath day, to [g]keep it holy, as the Lord your God commanded you. 13 Six days you shall labor and do all your work, 14 but the seventh day is the Sabbath of the Lord your God. In it you shall do no work: you, nor your son, nor your daughter, nor your male servant, nor your female servant, nor your ox, nor your donkey, nor any of your cattle, nor your stranger who is within your gates, that your male servant and your female servant may rest as well as you. 15 And remember that you were a slave in the land of Egypt, and the Lord your God brought you out from there by a mighty hand and by an outstretched arm; therefore the Lord your God commanded you to keep the Sabbath day. 16 ‘Honor your father and your mother, as the Lord your God has commanded you, that your days may be long, and that it may be well with you in the land which the Lord your God is giving you. 17 ‘You shall not murder. 18 ‘You shall not commit adultery. 19 ‘You shall not steal. 20 ‘You shall not bear false witness against your neighbor. 21 ‘You shall not covet your neighbor’s wife; and you shall not desire your neighbor’s house, his field, his male servant, his female servant, his ox, his donkey, or anything that is your neighbor’s.

I remember this Psalms by heart because when I first came to the Lord, I was under such horrible spiritual warfare, I used to listen to this prayer over and over again, it used to calm my spirit through the attack. I would feel comfort through it. This Psalms taught me the importance of staying close to the Lord, in every thing and through His strength I will be able to stand. If it were not for the Lord, I would have been dead a thousands times over. Thank you Lord for your mighty hand of protection over my life. Psalm 91 and countless scriptures speak of the protection you will find Only in Him. He is the Greatest! All Glory to the Most High , Thank you Lord Jesus! I love you. Psalm 91 1 He who dwells in the secret place of the Most High Shall abide under the shadow of the Almighty. 2 I will say of the Lord, “He is my refuge and my fortress; My God, in Him I will trust.” 3 Surely He shall deliver you from the snare of the fowler And from the perilous pestilence. 4 He shall cover you with His feathers, And under His wings you shall take refuge; His truth shall be your shield and buckler. 5 You shall not be afraid of the terror by night, Nor of the arrow that flies by day, 6 Nor of the pestilence that walks in darkness, Nor of the destruction that lays waste at noonday. 7 A thousand may fall at your side, And ten thousand at your right hand; But it shall not come near you. 8 Only with your eyes shall you look, And see the reward of the wicked. 9 Because you have made the Lord, who is my refuge, Even the Most High, your dwelling place, 10 No evil shall befall you, Nor shall any plague come near your dwelling; 11 For He shall give His angels charge over you, To keep you in all your ways. 12 In their hands they shall bear you up, Lest you dash your foot against a stone. 13 You shall tread upon the lion and the cobra, The young lion and the serpent you shall trample underfoot. 14 “Because he has set his love upon Me, therefore I will deliver him; I will set him on high, because he has known My name. 15 He shall call upon Me, and I will answer him; I will be with him in trouble; I will deliver him and honor him. 16 With long life I will satisfy him, And show him My salvation.” #psalm91 , #theBible, #bible, #christian, #jesus, #prayer,#prayer, #psalms, #christianity, #bornagain

diy - Gingerbread House Recipe: Ingredients: For the Gingerbread Dough: 3 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1 cup unsalted butter, softened 1 cup granulated sugar 1 large egg 1 1/2 teaspoons ground ginger 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1/2 cup molasses For Royal Icing: 3 cups powdered sugar 2 large egg whites 1 teaspoon lemon juice Instructions: 1. Make the Gingerbread Dough: In a bowl, whisk together the flour, baking soda, baking powder, ground ginger, ground cinnamon, ground nutmeg, and salt. Set aside. In another large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and molasses to the butter-sugar mixture and mix well. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Divide the dough into two equal parts, wrap them in plastic wrap, and refrigerate for at least 2 hours or until firm. 2. Preheat and Roll Out the Dough: Preheat your oven to 350°F (175°C). Roll out each portion of the dough on a lightly floured surface to about 1/4-inch thickness. 3. Cut Out House Shapes: Use gingerbread house templates or cut out rectangles for the walls and roof, and smaller shapes for doors and windows. 4. Bake: Place the cut-out shapes on parchment-lined baking sheets. Bake for 10-12 minutes or until the edges are lightly browned. Allow the pieces to cool completely on a wire rack. 5. Make Royal Icing: In a clean, dry bowl, beat the egg whites until frothy. Gradually add the powdered sugar and lemon juice, continuing to beat until the icing forms stiff peaks. 6. Assemble the Gingerbread House: Use royal icing as "glue" to assemble the house. Pipe a thick line of icing along the edges of the walls and roof to hold them together. Allow the icing to set before decorating further. 7. Decorate: Get creative with your decorations! Use candies, icing, and other edible items to embellish your gingerbread house. 8. Let It Set: Allow your gingerbread house to sit for a few hours or overnight to ensure that the icing is fully set before moving or displaying it. Enjoy your homemade gingerbread house! Feel free to customize the recipe and decorations based on your preferences and the holiday spirit.

Find comfort and wisdom for life's trials and tribulations in God's word. 5 Bible verses for daily encouragement and inspiration Philippians 4:13 - "I can do all things through Christ who strengthens me." Joshua 1:9 - "Be strong and courageous. Do not be afraid; do not be discouraged, for the Lord your God will be with you wherever you go." Psalm 119:105 - "Your word is a lamp for my feet, a light on my path." Isaiah 41:10 - "So do not fear, for I am with you; do not be dismayed, for I am your God. I will strengthen you and help you; I will uphold you with my righteous right hand." Romans 8:28 - "And we know that in all things God works for the good of those who love him, who have been called according to his purpose."

Here's an easy chocolate birthday cake recipe ! Chocolate and Buttercream Frosting Recipe Included below. Ingredients: For the Chocolate Cake: 2 cups all-purpose flour 1 and 3/4 cups granulated sugar 3/4 cup unsweetened cocoa powder 1 and 1/2 teaspoons baking powder 1 and 1/2 teaspoons baking soda 1 teaspoon salt 2 large eggs 1 cup whole milk 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water For the Buttercream Icing: 1 cup unsalted butter, softened 4 cups powdered sugar 1/4 cup whole milk 2 teaspoons vanilla extract For Decoration: Rainbow sprinkles or your favorite colored sprinkles Instructions: For the Chocolate Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined. Gradually add the boiling water, mixing until the batter is smooth. The batter will be thin, but that's normal. Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. For the Buttercream Icing: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the milk and vanilla extract, and continue to beat until the frosting is smooth and fluffy. Optional: You can add food coloring to change to the color of your choice. Assembling and Decorating the Cake: Once the cakes are completely cooled, use a serrated knife to level the tops if necessary. Place one cake layer on a serving plate. Spread a generous layer of buttercream icing on top. Place the second cake layer on top and frost the entire cake with the remaining buttercream icing. Prefer Chocolate Frosting ? Here is the recipe! Just change the buttercream frosting recipe for the chocolate frosting recipe! your welcome!! Chocolate Frosting: Ingredients: 1 cup (2 sticks) unsalted butter, softened 3-4 cups powdered sugar 1/2 cup unsweetened cocoa powder 1/4 cup whole milk 1 teaspoon vanilla extract A pinch of salt Instructions: In a large bowl, beat the softened butter until creamy. Sift together the powdered sugar and cocoa powder to remove lumps. Gradually add the sifted powdered sugar and cocoa mixture to the butter, beating well after each addition. Add the milk, vanilla extract, and a pinch of salt. Continue to beat until the frosting is smooth and has a spreadable consistency. Adjust the amount of powdered sugar or milk as needed to achieve the desired texture. Once the chocolate frosting is ready, you can use it to frost your cake instead of the buttercream. Feel free to taste the frosting and adjust the sweetness or chocolate flavor according to your preferences. *Decorate the frosted cake with rainbow sprinkles or your favorite colored sprinkles. You can add them to the top of the cake or press them onto the sides. Optionally, you can add extra decorations or a birthday message using additional icing. Slice and enjoy your delicious chocolate birthday cake! * Feel free to get creative with the decoration and make the cake as festive as you'd like for the birthday celebration. Enjoy!

Here's a super easy white chocolate candy bar recipe. Ingredients: 1 cup (about 170g) cocoa butter 1 cup powdered sugar 1/2 cup powdered milk 1 teaspoon vanilla extract (optional) Instructions: Prepare the Cocoa Butter: Grate or chop the cocoa butter into small, uniform pieces. This helps it melt evenly. Melt the Cocoa Butter: Use a double boiler or a heatproof bowl over a pot of simmering water to melt the cocoa butter. Stir frequently until fully melted. Add Powdered Sugar: Gradually add the powdered sugar to the melted cocoa butter, stirring continuously to avoid lumps. Add Powdered Milk: Mix in the powdered milk until the mixture is smooth and well combined. Optional: Add Vanilla Extract: If you desire added flavor, stir in vanilla extract. This step is optional, and you can adjust the quantity to suit your taste. Pour into Molds or Spread on a Tray: If you have chocolate molds, pour the white chocolate mixture into the molds. Alternatively, you can spread it onto a parchment paper-lined tray for later cutting. Chill in the Refrigerator: Place the molds or tray in the refrigerator to allow the white chocolate to set. This typically takes 1-2 hours. Cut into Pieces: Once the white chocolate is fully set, remove it from the refrigerator. If using a tray, cut the white chocolate into bite-sized pieces using a sharp knife. Serve and Store: Your homemade white chocolate is ready to be enjoyed! Store any leftovers in an airtight container in the refrigerator. Feel free to customize your white chocolate by adding nuts, dried fruits, or other flavorings. Homemade white chocolate can be a delightful treat and can also be used in various recipes. Enjoy!

Here's a beginner-friendly DIY candy bar recipe using silicone molds: ### Ingredients: - 1 cup chocolate chips (milk, dark, or white) - Various fillings (nuts, dried fruit, caramel, etc.) ### Instructions: 1. **Melt Chocolate:** - In a microwave-safe bowl, or using a double boiler, melt the chocolate chips in 30-second intervals, stirring between each, until smooth. 2. **Prepare Fillings:** - Chop nuts, dried fruit, or any desired fillings into small pieces. 3. **Coat Molds:** -Pour the silicone molds with a thin layer of melted chocolate, ensuring even coverage on the bottom and sides. 4. **Layer Fillings:** - Place your fillings into the molds. Mix and match for variety. 5. **Pour Chocolate:** - Pour the remaining melted chocolate over the fillings in the molds, covering them completely. 6. **Tap and Set:** - Gently tap the molds on the counter to remove any air bubbles and ensure even distribution of chocolate. Let it set for a few minutes. 7. **Chill:** - Place the molds in the refrigerator for at least 1-2 hours or until the chocolate is completely set. 8. ** Remove from mold ** - Carefully pop the candy bars out of the silicone molds. 9. **Enjoy:** - Indulge in your homemade candy bars! Store any leftovers in a cool place. Feel free to experiment with different fillings and chocolate types to create your unique candy bar variations.

7 things God hates according to Proverbs 6:16-19 1. A Proud Look: 2. A Lying Tongue: 3. Hands that Shed Innocent Blood: 4. A Heart that Devises Wicked Plans: 5. Feet that are Swift in Running to Evil: 6. A False Witness who Speaks Lies: 7. One who Sows Discord among Brethren

Sugar Free, Gluten Free Vanilla Cup Cake Recipe Ingredients: 1/2 cup (99g) coconut oil 2/3 cup (131g) granulated sugar 1/2 teaspoon table salt 2 teaspoons gluten-free vanilla extract 6 large eggs, whisked 2 tablespoons (28g) milk 1/2 cup (64g) coconut flour 1 teaspoon baking powder Instructions: Preheat the oven to 350°F. Line a 12-cup muffin pan with 10 paper cupcake liners and grease them. In a bowl, beat together oil, sugar, salt, vanilla, and eggs. Add milk and whisk until smooth. In a separate bowl, sift coconut flour and baking powder. Add to the wet ingredients, stir to combine. Divide batter among 10 liners, filling each 3/4 full. Bake on the center rack for 18 to 20 minutes or until a cake tester comes out clean. Remove from the oven, cool in the pan for 5 minutes, then transfer to a rack to cool completely. Frost the cupcakes. Sugar Free Frosting Recipe 1 cup butter 8 ounce cream cheese (optional) 3/4 – 1 cup Swerve confectioner’s sugar 1 teaspoon vanilla extract Heavy whipping cream as needed for consistency Enjoy!

my first guilt free birthday cake made from scratch. made with plant butter, coconut flour and sweetened with monk fruit ! topped with fresh raspberry guilt free, buttercreme icing. # keto lol. you can literally hear my dog drinking water in the back ground . lol.

Rose Water Recipe: Ingredients: Fresh organic rose petals (about 2 cups) Distilled water (enough to cover the rose petals) Instructions: Wash the Roses: Rinse the rose petals thoroughly under cold running water to remove any dirt or debris. Remove the Bitter White Base: Trim the white, bitter portion at the base of each petal. This part can affect the taste and scent of the rose water. Boil or Steep: There are two methods: boiling or steeping. For boiling, place the petals in a pot, cover with distilled water, and simmer until the petals lose their color. For steeping, place the petals in a heatproof bowl, cover with boiling water, and let it cool. Strain the Liquid: Once the mixture has cooled, strain the liquid to separate the rose water from the petals. Discard the petals. Store: Pour the rose water into a clean, sterilized glass container with a tight-fitting lid. Store it in the refrigerator for extended freshness. Usage Tips: Use as a facial toner by applying with a cotton ball after cleansing. Mist on the face to refresh and hydrate throughout the day. Add to DIY face masks or skincare recipes for an added boost. Always ensure that the roses used are free from pesticides and chemicals. Additionally, if you have sensitive skin or allergies, it's recommended to do a patch test before applying rose water widely on the skin.

Homemade Herbal Shampoo Ingredients: 1 cup liquid castile soap (unscented for sensitive skin) 1 cup brewed herbal tea (chamomile, lavender, or rosemary are good choices) 1 tablespoon aloe vera gel 1 tablespoon olive oil or sweet almond oil 10-15 drops essential oil (choose scents like lavender, tea tree, peppermint, or rosemary) 1 tablespoon apple cider vinegar Optional: 1-2 teaspoons of honey for extra moisture Instructions: Brew Herbal Tea: Steep the herbal tea in hot water for about 10-15 minutes. Allow it to cool to room temperature. Mix Ingredients: In a bowl, combine the liquid castile soap, brewed herbal tea, aloe vera gel, olive oil (or sweet almond oil), and essential oil, apple cider vinegar. Add Honey (Optional): If you want to add extra moisture, you can include honey in the mixture. Stir well to combine. Transfer to Container: Pour the mixture into a clean, empty shampoo bottle or any container with a lid. Shake Well Before Use: Shake the bottle well before each use to ensure all ingredients are well-mixed. How to Use: Wet your hair thoroughly. Apply a small amount of the homemade shampoo to your scalp and hair. Massage your scalp and work the shampoo through your hair. Rinse thoroughly with water. Follow with a conditioner if needed. Notes: This shampoo may not lather as much as commercial shampoos because it doesn't contain sulfates. However, it effectively cleanses the hair. Adjust the essential oil quantity based on your preference, but be cautious not to use too much, especially if you have sensitive skin. Some people may need an adjustment period when switching from commercial to homemade shampoo. Your hair may feel different initially as it adjusts to the new formula. Feel free to customize this recipe based on your hair needs and personal preferences. Always do a patch test to ensure you're not sensitive to any of the ingredients.

DIY Coconut Oil and Beeswax Lip Balm RECIPE Ingredients: Coconut Oil and Beeswax Base: 2 tablespoons coconut oil 1 tablespoon beeswax pellets or grated beeswax Optional Additions: 1-2 drops of essential oil (e.g., peppermint, lavender for fragrance) A small amount of vitamin E oil (for added skin benefits) Instructions: Step 1: Create the Lip Balm Base In a heat-resistant container, combine the coconut oil and beeswax. Using a double boiler or microwave, melt the mixture until the beeswax is completely melted. Stir well to ensure a homogeneous blend. If you're adding vitamin E oil, you can include it at this stage for added skin benefits. If you choose to add essential oil for fragrance, wait until the mixture has cooled slightly to avoid heat damaging the oil's properties. Stir in the essential oil thoroughly. Step 2: Pour and Set the Lip Balm Carefully pour the melted mixture into lip balm containers or small jars. Allow the lip balm to cool and solidify. This typically takes a couple of hours. Once solidified, cap the containers, and your DIY coconut oil and beeswax lip balm is ready to use.

Recipe for Homemade Ezekiel Bread: Making Ezekiel bread at home involves sprouting grains and legumes, a process that requires some time and patience. Here's a basic recipe: Ingredients: 2 1/2 cups organic whole wheat berries 1 1/2 cups organic spelt berries 1/2 cup organic barley 1/4 cup organic millet 1/4 cup organic lentils 2 tablespoons great northern beans 2 tablespoons red kidney beans 2 tablespoons pinto beans 1 1/2 cups warm water 2 tablespoons honey or agave nectar 4 1/2 teaspoons active dry yeast 4 tablespoons olive oil 1 teaspoon salt Instructions: Sprouting: Rinse all the grains and legumes thoroughly and soak them in water for about 8 hours. Drain and rinse them again, then let them sprout for about 2-3 days, rinsing every 8-12 hours. Bread Dough: Once sprouted, grind the grains and legumes in a food processor until a dough-like consistency is achieved. Activate Yeast: Dissolve honey or agave nectar in warm water, then add the yeast. Let it sit until frothy. Mixing: In a large bowl, combine the sprouted grain/legume mixture, yeast mixture, olive oil, and salt. Mix thoroughly. Rising: Form the dough into a loaf and place it in a greased loaf pan. Allow it to rise in a warm place for about 1-2 hours or until doubled in size. Baking: Preheat the oven to 350°F (175°C). Bake the bread for 30-40 minutes or until the top is golden brown and the bread sounds hollow when tapped. Cooling: Allow the bread to cool before slicing.

21 For Israel and the Philistines had drawn up in battle array, army against army. And David left his supplies in the hand of the supply keeper, ran to the army, and came and greeted his brothers. Then as he talked with them, there was the champion, the Philistine of Gath, Goliath by name, coming up from the armies of the Philistines; and he spoke according to the same words. So David heard them. And all the men of Israel, when they saw the man, fled from him and were dreadfully afraid. So the men of Israel said, “Have you seen this man who has come up? Surely he has come up to defy Israel; and it shall be that the man who kills him the king will enrich with great riches, will give him his daughter, and give his father’s house exemption from taxes in Israel.” Then David spoke to the men who stood by him, saying, “What shall be done for the man who kills this Philistine and takes away the reproach from Israel? For who is this uncircumcised Philistine, that he should defy the armies of the living God?” And the people answered him in this manner, saying, “So shall it be done for the man who kills him.” Now Eliab his oldest brother heard when he spoke to the men; and Eliab’s anger was aroused against David, and he said, “Why did you come down here? And with whom have you left those few sheep in the wilderness? I know your pride and the insolence of your heart, for you have come down to see the battle.” And David said, “What have I done now? Is there not a cause?” Then he turned from him toward another and said the same thing; and these people answered him as the first ones did. Now when the words which David spoke were heard, they reported them to Saul; and he sent for him. Then David said to Saul, “Let no man’s heart fail because of him; your servant will go and fight with this Philistine.” And Saul said to David, “You are not able to go against this Philistine to fight with him; for you are a youth, and he a man of war from his youth.” But David said to Saul, “Your servant used to keep his father’s sheep, and when a lion or a bear came and took a lamb out of the flock, I went out after it and struck it, and delivered the lamb from its mouth; and when it arose against me, I caught it by its beard, and struck and killed it. Your servant has killed both lion and bear; and this uncircumcised Philistine will be like one of them, seeing he has defied the armies of the living God.” Moreover David said, “The LORD, who delivered me from the paw of the lion and from the paw of the bear, He will deliver me from the hand of this Philistine.” And Saul said to David, “Go, and the LORD be with you!” So Saul clothed David with his armor, and he put a bronze helmet on his head; he also clothed him with a coat of mail. David fastened his sword to his armor and tried to walk, for he had not tested them. And David said to Saul, “I cannot walk with these, for I have not tested them.” So David took them off. Then he took his staff in his hand; and he chose for himself five smooth stones from the brook, and put them in a shepherd’s bag, in a pouch which he had, and his sling was in his hand. And he drew near to the Philistine. So the Philistine came, and began drawing near to David, and the man who bore the shield went before him. And when the Philistine looked about and saw David, he disdained him; for he was only a youth, ruddy and good-looking. So the Philistine said to David, “Am I a dog, that you come to me with sticks?” And the Philistine cursed David by his gods. And the Philistine said to David, “Come to me, and I will give your flesh to the birds of the air and the beasts of the field!” Then David said to the Philistine, “You come to me with a sword, with a spear, and with a javelin. But I come to you in the name of the LORD of hosts, the God of the armies of Israel, whom you have defied. This day the LORD will deliver you into my hand, and I will strike you and take your head from you. And this day I will give the carcasses of the camp of the Philistines to the birds of the air and the wild beasts of the earth, that all the earth may know that there is a God in Israel. Then all this assembly shall know that the LORD does not save with sword and spear; for the battle is the LORD’s, and He will give you into our hands.” So it was, when the Philistine arose and came and drew near to meet David, that David hurried and ran toward the army to meet the Philistine. Then David put his hand in his bag and took out a stone; and he slung it and struck the Philistine in his forehead, so that the stone sank into his forehead, and he fell on his face to the earth. So David prevailed over the Philistine with a sling and a stone, and struck the Philistine and killed him. But there was no sword in the hand of David. 51 Therefore David ran and stood over the Philistine, took his sword and drew it out of its sheath and killed him, and cut off his head with it.

Guilt Free - Chocolate Chip Cookie Bars Recipe: Ingredients: (2 sticks) plant butter, softened 1/2 Cup - Cold Pressed Coconut Oil 1/2 cup zero calorie sugar substitute ( SWERVE or WHOLE EARTH ) 1/2 cup packed light brown sugar 2 large eggs 1 tablespoon vanilla extract 3 cups Gluten Free Baking Flour ( can use coconut flour or almond flour or a mixture of both as well. ) 1 teaspoon baking soda 1/2 teaspoon salt 2 cups chocolate chips- ( no sugar added chips ) 1 cup chopped nuts (optional) Instructions: Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan. Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in Chocolate Chips and Nuts: Gently fold in the chocolate chips and chopped nuts (if using) until evenly distributed in the dough. Press Into Pan: Press the cookie dough evenly into the prepared baking pan. Bake: Bake in the preheated oven for 25-30 minutes or until the edges are golden brown, and a toothpick inserted into the center comes out with moist crumbs (not wet batter). Cool and Cut: Allow the cookie bars to cool completely in the pan before cutting into squares or bars.

Sugar Free Keto Friendly Homemade Condensed Milk Recipe Ingredients: 2 cups (480 ml) Heavy Whipping Cream 1 cup (200 g) Swerve Zero Calorie Granulated Sugar Substitute 2 tablespoons (30 g) unsalted butter 1 teaspoon vanilla extract (optional) Instructions: Combine Ingredients: In a heavy-bottomed saucepan, combine the Heavy Whipping Cream and granulated sugar over medium heat. Stir well to dissolve the sugar. Bring to a Simmer: Bring the mixture to a gentle simmer over medium heat, stirring continuously to prevent the Heavy Whipping Cream from scalding. Reduce Heat and Simmer: Once the mixture reaches a simmer, reduce the heat to low. Let it simmer gently for about 30-40 minutes or until it has thickened and reduced by about half. Stir frequently to avoid sticking or burning. Add Butter and Vanilla (Optional): Add the unsalted butter to the condensed milk and stir until the butter is completely melted. If using vanilla extract, you can add it at this stage as well. Continue Simmering: Allow the mixture to continue simmering until it reaches your desired thickness. Keep in mind that it will thicken further as it cools. Cool and Store: Remove the saucepan from heat and let the condensed milk cool to room temperature. It will continue to thicken as it cools. Once cooled, transfer it to a jar or airtight container and store it in the refrigerator. Tips: Be patient during the simmering process; it's crucial for the milk to reduce and thicken properly. The condensed milk will continue to thicken as it cools, so don't worry if it seems slightly thin while still warm. If you prefer a darker and more caramelized flavor, you can allow the sugar to caramelize slightly before adding the Heavy Whipping Cream. This homemade condensed milk can be used in various recipes that call for condensed milk.

No-Churn Sugar Free Vanilla Ice Cream Recipe: Ingredients: 2 cups (480 ml) heavy cream, chilled 1 Cup Swerve Zero Calorie Granulated Sugar Substitute 1 tablespoon pure vanilla extract *** optional 1/8 teaspoon Guar Gum powder*** ( this is optional ) Instructions: Whip the Cream: In a large bowl, using an electric mixer or a whisk, whip the chilled heavy cream until stiff peaks form. This will take a few minutes. Gently fold in the Swerve Zero Calorie Granulated Sugar Substitute into the whipped cream. Use a spatula to carefully combine the two ingredients until well incorporated. Place the heavy cream mixture in the refrigerator for at least a few hours or overnight until it is well chilled. This step is essential for achieving a creamy texture. Add the pure vanilla extract to the mixture and gently fold it in. The vanilla extract gives the ice cream its classic flavor. Mix with an electric mixer or hand held whisk for about 20 additional minutes. Transfer to a Container: Pour the ice cream mixture into a lidded container or a loaf pan. Smooth the top with a spatula. Freeze: Cover the container with a lid or plastic wrap and place it in the freezer. Allow the ice cream to freeze for at least 6 hours or overnight. Serve: Once the ice cream is fully frozen, it's ready to be served. Scoop it into bowls or cones and enjoy! Tips: You can customize this basic vanilla ice cream by adding mix-ins like chocolate chips, crushed cookies, or fruit during the folding process. For extra flavor, consider using a vanilla bean instead of vanilla extract. Simply split the vanilla bean and scrape out the seeds, then add both the seeds and the pod to the cream mixture. Let the ice cream soften at room temperature for a few minutes before scooping for easier serving. This no-churn vanilla ice cream is a delightful treat, and the absence of an ice cream maker makes it accessible for everyone to make at home.