Baked Garlic Parmesan Chicken

This will become a favorite "go to" recipe!

 

 

I don't know how many others do this too, or if it's just me.  Take meat out of the freezer, but haven't got a clue what to do with it.  I knew I wanted to make chicken tonight, but wasn't sure what kind.  Baked? Fried? Cutlets? Casserole? Parmesan?  That's when my brain froze...too many choices!

 

So, my extremely intelligent granddaughter said, "Time to go on Pinterest, Gramma."  She was right!  The first thing that came up was a picture of this delicious looking baked chicken.  The best part was that I already had all the ingredients, so I didn't have to run to the store (how I hate that).  Okay, I confess...I didn't actually go to the store, my husband always volunteered to go for me.  Have I mentioned what a great guy he was?

 

Anyway, after 5 minutes of prep work, and about 40 minutes in the oven we had a delicious dinner.  Definitely a keeper! 

 

Ingredients: 

½ cup Mayonnaise

½ cup shredded Parmesan cheese

4 boneless skinless chicken breast cutlets.

4-5 teaspoons Italian seasoned dry bread crumbs

½ teaspoon garlic powder

Pinch of salt

½ teaspoon lemon pepper

 

Instructions:

Preheat oven to 400 degrees F.

 

In a small bowl combine mayo, garlic powder, and parmesan cheese.

 

Moisten chicken breasts with water and lay on baking sheet (Line baking sheet with parchment paper to make clean up easy)

 

Divide the mayonnaise mixture evenly among the chicken, just spreading it across the top of each piece, and sprinkle with salt and pepper to taste.

 

Bake for 15-20 minutes, remove from oven and sprinkle bread crumbs on each piece of chicken.

 

Return to oven and bake for additional 20 minutes or until chicken is cooked thoroughly and juices run clear.

 

Tops will be browned and chicken will be incredibly juicy.

 

You can also finish them off under the broiler for a minute or two to give them an extra browning on top.

 

Serve with a veggie like these delicious fresh broccoli that I steamed.

 

Season with a dash of fresh parsley, if desired.

 

 

Be encouraged!

"When you go through deep waters, I will be with you."  -Isaiah 43:2

 

Rolo Pretzel Treats

 Just 3-ingredients of sweet/salty delight!

When my best friend told me she was making these with her grandchildren, I thought, "What a fun project to do with the kids!" Mine are all grown, but these little chocolate treats sounded like fun, and I decided to add them to my own tray of goodies this year. 

She was absolutely right, not only are they about the quickest, easiest treat to make, but they also are pretty tasty too! Yes, of course I tried one. Haha! Now, if you have little ones, they can have the job of unwrapping the Rolos.

Wouldn't these make a sweet treat for a teacher or a surprise for your local community service people?

Ingredients:

1 bag of mini square pretzels

1 bag Rolos (approx. 50 in a bag)

1 bag M&M's (I used red/green for Christmas)

Preheat oven to 275'F.

Place parchment paper on a cookie sheet. 

Line pretzels in single layer on cookie sheet. (about 50 pretzels)

Place one unwrapped Rolo in the center of each pretzel.

Carefully place in oven and bake for 3-5 minutes in preheated oven. 

Remove from oven and place an M&M in the center of the chocolate.

Allow to cool completely before removing from parchment paper.

A Tip from Grammy: 

    - Check the treat after 2 minutes for softness.

    - In different flavors of M&M's, a pecan on top of each or Reese's pieces.

    -Store in airtight container in fridge or freeze, they last for weeks.

Be encouraged!

"Blessed be the God...of all comfort." -2 Corinthians 1:3

Traditional Bread Stuffing

What's a turkey without stuffing?

I guess we can call this the "all-time" favorite side with turkey! If we had just this and a heaping pile of mashed potatoes and gravy, my family would still be thrilled with their Thanksgiving dinner.

I usually make two different kinds of stuffing, this traditional one and an Italian one my mom always made. We call it Italian Stuffing (made with meatball mix-  mushrooms, chunks of mozzarella, parmesan and veggies) because she never had a name for it. I guess I could call it Meatball Stuffing or Meat Stuffing...anyway, I've gone off track a bit. LOL!

You can increase or decrease the herb seasonings to your taste.  You can also add plain sausage, mild Italian or even apple sausage. They all add a savory bite. Want crunch? Try adding nuts, like pecans, pine nuts or walnuts. Dried fruit add flavor too, try cranberries, currants, raisins, apricots or cherries. Fresh chopped apples or mushrooms do well in it too. 

Ingredients:

1/2 cup butter

2 sticks celery, chopped

1 medium onion, chopped

1 (12 oz.) pkg. cubed bread for stuffing (serves 14)

1/2 tsp. salt

1/2 tsp. pepper

2 cups chicken broth (approx.)

1 tsp. dried parsley

1/2 tsp. sage

1/2 tsp. poultry seasoning

1 egg

Preheat oven to 350'F.  Prepare a 2 quart casserole dish or 9x13" pan.

Melt butter in a skillet over medium heat. Add celery and onions and sauté until tender, about 8-10 minutes. Stir in sage, poultry seasoning and parsley, until fragrant, about another minute. 

In a large mixing bowl place cubed bread, chicken broth and egg. (Add chicken broth to desired consistency. Some like a drier stuffing, some a more moist stuffing.) Stir in the sautéed vegetables and mix well.

Spoon into prepared casserole dish.

Cover with aluminum foil and bake 35 minutes or until hot. Uncover 20 minutes before done, ladle a bit of turkey drippings over top and leave uncovered until top is golden brown.

A Tip from Grammy:

-Make the day before and write the temp and time on the aluminum foil. You won't have to look it up the day of baking it.

-Just before placing your turkey in the oven, put a heaping spoonful of stuffing into the cavity for flavor.

-And, of course, NEVER stuff your turkey the day before!

 

Be encouraged!

"You will seek me and find me when you seek me with all your heart." -Jeremiah 29:13

Vanilla Butter Melt-Aways

Yes, they really do "melt-in-your-mouth"
 

​​

These little gems showed up on my Facebook page, they're from The Taylor House blog.  Let's face it, anything that says "melts in your mouth" is begging to be baked, right?

They were a hit with everyone who tasted these wonderful, delicate and very yummy little cookies.  My piano students gave them a "thumbs up" so I just had to share this recipe with you all.

My granddaughter and I made a batch of these for Easter.  We divided the frosting and used different colors. They looked so festive! It's always fun to bake with your kids and grandbabies!

Ingredients:

1 cup unsalted butter, softened

1 cup sugar

1 egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 teaspoon salt

1/4 teaspoon baking powder

1/4 teaspoon baking soda

Preheat oven to 350' F.  Prepare baking sheets by lightly greasing with shortening or use cooking spray.

In a stand mixer, cream together the butter and sugar until it's light and fluffy. Add egg and vanilla, mix until combined.

Add the flour, salt, baking powder and baking soda and mix well.

Roll cookies into 1-inch balls and place on the prepared cookie sheet. (I use the small cookie scoop.)

Using the bottom of a glass, lightly flatten cookie balls. (not too flat)

​​

Bake in 350' oven for 7-8 minutes depending on your oven. Take them out when they look almost cooked. They will continue baking after you take them out.

Vanilla Butter Frosting

1/2 cup butter at room temperature

1 lb. confectioners' sugar (3 cups)

1 Tablespoon vanilla extract

3 Tablespoons milk

Cream together all ingredients until light and fluffy.  

​​

You're ready to frost these delicious cookies!

Yields: approximately 24 cookies

A Tip from Grammy: 

- Exchange the vanilla for other flavors, lemon, almond, peppermint.  They're all delicious!

-Add coloring to the frosting for different occasions 

-Add sprinkles onto the tops of the frosting.

Be encouraged!

"May the Lord of peace Himself give you peace at all times and in every way." -2 Thessalonians 3:16

Chocolate Lasagna

An impressive no-bake dessert!

There are times in our lives that seem to be unsurmountable, times that break our hearts so badly we think there's no way to recover. Such a time was when my beloved and cherished husband, the man I had loved since I was a teenager, the man with whom I had spent 53 years loving, went home to the Lord. 

I have to admit, I lost interest in many of the things I enjoyed, this blog being one of them. But, thankfully, because of all the encouragement and support of my friends and followers, I feel renewed and ready to get back to a hobby that my husband felt was so important for me to do.

The reason I started with something that seems a "downer" is the reason for sharing this wonderful recipe for Chocolate Lasagna. You see, God has blessed me with many friends and neighbors who cared for us, and also sent over delicious food during that time.

Lisa, one of my very special neighbors, (remind me to tell you what her friendship means to me and the many ways she has supported all of my family) brought over this dessert. It was so appreciated and loved, that when more family came down the following week, she made us another one!  See what I mean about my blessings?

Ingredients:

1 lb. Cool Whip topping (5 cups, divided)

8 ounces cream cheese

8 Tbsp. butter (1 stick)

1 (14.3 oz.) pkg. Oreo cookies (36 total)

3/4 cup confectioner's sugar

3 1/4 cup plus 2 Tbsp. whole milk, divided

1 tsp. vanilla extract

1 (9 oz. pkg.) Famous chocolate wafer cookies (44 total), divided

2 (about 4 oz.) packages instant chocolate pudding mix (not cook & serve)

4 ounces semi-sweet chocolate morsels

Instructions:

Thaw 1 pound Cool Whip (5 cups) according to package instructions.

Place 8 ounces cream cheese in a stand mixer bowl (or large bowl) if using an electric hand mixer). Let sit at room temperature until softened, about an hour. Meanwhile, make the crust.

Melt 1 stick butter in the microwave or on the stovetop. 

Crush the 36 Oreo cookies in a food processor, blender or place them in a plastic baggie and crush with rolling pin or meat mallet. Transfer crumbs to a large bowl and stir in melted butter. Press crumbs into the bottom of a 13x9" pan and chill in refrigerator while you work on the other layers.

Mix the softened cream cheese with a mixer until light and fluffy. Now, add the confectioner's sugar, 2 tablespoons milk and vanilla; mix well. Fold in 8 ounces of the Cool Whip (2 1/2 cups) until well blended. Spread mixture over cookie crust.

Place 22 Famous Chocolate Wafer in an even layer on top of the cream cheese layer, overlapping them as needed. Refrigerate while you prepare the next layer.

In a bowl, combine 2 boxes of chocolate instant pudding with 3 1/4 cups cold milk; whisk for several minutes until pudding begins to thicken. Spread mixture over previous layer, and let rest for 5 minutes until firm. Top with remaining chocolate wafers in an even layer. Again, overlapping them as needed.

Spread the remaining Cool Whip over the top. Garnish with chocolate shavings or mini chocolate chips. Cover and place in freezer for 1 hour or in refrigerator for 4 hours before serving.

Yields: 12-16 servings

Be encouraged!

"The Lord himself goes before you and will be with you; he will never leave you nor forsake you. Do not be afraid; do not be discouraged." -Deuteronomy 31 8-9

1. 
   

Green Bean Casserole

The classic holiday side dish! 

This classic holiday side dish is a favorite and takes only minutes to prep. I know, because I've made it every year since I was a teenager, and that was a lot of years ago. This is the original recipe from last century...oh, my, did I just say that? Okay, gonna stop explaining now. LOL!

Green Bean Casserole is the perfect side dish with turkey or ham and, in my mind, makes the perfect addition to any holiday meal. It's only 6 ingredients and takes just minutes to prepare.

My computer still won't upload my own photos, so again, I had to search the net. This is a great picture of this famous and delicious casserole. 

Ingredients:

2 cans (14 oz.) cut green beans

1 can (10.5  oz.) condensed mushroom soup

1/2 cup milk

1 tsp. soy sauce

1/8 tsp. black pepper

1-2 cups crispy fried onions (canned) divided

Preheat oven to 350' F.

In a 1.5 qt. casserole, combine soup, milk soy sauce and pepper. Stir in green beans and half of the onions.

Bake for 25 minutes or until hot throughout.

Top with remaining onions. Bake 5 minutes more.

Yields: 10 servings

Be encouraged!

"The Lord watches over you - the Lord is your shade at your right hand." Psalm 121:5

Chocolate Ribbon Pie

 A Quick and Easy Dessert

This past Sunday, we celebrated my daughter's and her husband's birthdays, and this year I decided to bake two pies...my daughter's favorite Banana Cream and an experiment for my son-in-law! Don't worry, I love him, and he loves to try new desserts I make. LOL!

This pie looked so pretty in this picture I saw online (left) and chocolate is a favorite of Mike's. I knew right away that was the perfect "new" pie for him! I was right (yay) he loved it and so did everyone else. That's always a relief!

There are many different flavored puddings to try on this recipe...and I'm thinking I'm gonna try them all! LOL! You can also use a cookie crust, refrigerated pie crust or graham cracker one. Any one of those choices will make a delicious pie.

(Disclaimer) I did take photos, but something is wrong with my computer and it won't let me download them. Ugh! The above pic is pretty much how mine looked, except my crust was a homemade one.  I also have a picture of my daughter and son-in-law holding their pies. I'll keep trying to figure out what's wrong and change the above picture to my own.

Ingredients:

Use your favorite 9" pie crust, or make your own.

Cream Cheese Layer:

4 oz. cream cheese, softened

2 Tbsp. sugar

1 Tbsp. milk

1 cup whipped topping

In a small bowl, beat the cream cheese, sugar and milk until smooth. Fold in 1 cup whipped topping. Spread evenly onto crust. 

Pudding Layer:

3.9 oz. pkg. instant chocolate pudding mix

1 3/4 cup milk

In a small bowl, whisk pudding mix and milk for 2 minutes. (I use a wire whisk)  Let stand for 2 minutes or until soft-set. Pour over the cream cheese mixture and chill until set.

Just before serving, garnish with remaining whipped topping and chocolate shavings for sprinkles.

Yields: 6-8

Be encouraged:

"In the world you will have tribulation, but take heart; I have overcome the world."   -John 16:33

Crescent Cheese Danish

Hooray for those versatile crescent rolls!

With this recipe, you'll be able to safe yourself a trip to the bakery and still have delicious semi-homemade Cheese Danish.  I found this recipe partly on the Pillsbury website and another called "My Incredible Recipes". They both looked great, so I combined what I like best about each.

Anyway, this is my version and I hope you'll give them a try for your family and friends on a chilly, Autumn weekend. Danish and a cup of coffee or tea sounds like the perfect way to start the day!

Ingredients:

1 tube of refrigerated crescent rolls
4 oz. cream cheese, softened

1/4 cup sugar

1 teaspoon vanilla extract 

1 tsp lemon juice
1 Tbsp. butter, fully melted and 1 Tbsp. light brown sugar, mixed together

Instructions:
Preheat oven to 350F

In a medium bowl, use a mixer to combine the softened cream cheese, sugar, vanilla extract and lemon juice until well combined. Set aside.

Remove dough from can; do not unroll. Using serrated knife, cut dough into 8 equal discs. Place 2 inches apart on cookie sheet. Press each slice into 3-inch round, leaving ridge around outer edge. Use your fingers or a small measuring cup to create a small wall around the edge (to hold the filling).  

In a small bowl, mix cream cheese spread and 3 tablespoons powdered sugar. Spoon about 2 teaspoons cream cheese mixture on center of each dough round; spread slightly. 

Using a brush, take the melted butter and  brown sugar mixture and brush over each Danish. Dollop equal amounts of the filling into each of the Danish.

(OPTIONAL) Top the cream cheese with lemon curd, cherry, blueberry or strawberry filling! If using a raspberry jam, a few slivered almonds on top would be nice too.

Bake at 350 for 15-18 minutes or until slightly golden brown.

Let cool and add drizzles of glaze.

Glaze:

1/2 cup powdered sugar
1 teaspoon vanilla extract
1-1 1/2  Tbsp. milk

In a small bowl combine all 3 ingredients and stir until smooth, then drizzle over each warm Danish.

Yields: 8 delicious Danish
 
Be encouraged:

"He restores my soul." Psalm 23:3

Blueberry Hand Pies

A New Favorite Dessert

My neighbor loves to bake and share her goodies with the neighborhood. So, a couple of weeks ago, she showed up at my door with Blueberry Hand Pies!  I had never had a hand pie before and blueberries are a favorite fruit of mine, so how could I refuse?  I mean, I would never want to offend...LOL!  I found this photo online because I ate mine before I thought of taking a picture, sorry!

Anyway, a week or so went by and she invited me over to help make Apple Hand Pies.  Oh yes, without hesitation, I was at her house by 9 AM the next morning. We made the pies a little differently by filling and folding them corner to corner, then crimping. We ended up with 16 of these wonderful pies! 

She had the filling all ready to go, and said she used 2 apples, chopped up with cinnamon, a little nutmeg and sugar. My brain immediately started thinking of adding caramel, walnuts, raisins...well, you get the picture. Heehee.

This recipe is from the King Arthur Baking Company, and let me tell you, that site has a lot of tasty looking food on it.  I encourage all my fellow "foodies" to take a look!  

Invite a friend over to make these with you, they are so fun to do together! 

INGREDIENTS:

Pastry:

2 cups unbleached flour
3/4 tsp. salt
1/2 tsp. baking powder
16 Tbsp. butter, cold (2 sticks, cut up)
1/2 cup sour cream

How to Make the Pastry:

Whisk together the flour, salt and baking powder.  Add the butter, working it in to make a coarse/crumbly mixture. Leave most of the butter in larger, pea-sized pieces.

Add the sour cream, and stir until the mixture starts to come together in chunks.  Turn out onto a floured work surface and bring it together with a few quick kneads.

Pat the dough into a rough log and roll into an 8"x 10" rectangle.  Dust both sides of the dough with flour. Then starting with the shorter end, fold it in three...like a business letter.

Flip the dough over, give it a 90 degree turn on your work surface and roll it again into an 8"x 10 rectangle. Fold it in three again.

Wrap the dough in plastic wrap and chill for 30 minutes before using.

Filling:

2 cups blueberries, fresh or frozen                              

2 Tbsp. corn starch or 1 Tbsp. Instant ClearJel

1/3 cup granulated sugar

1/8 tsp. salt

1 Tbsp. lemon juice

To Make the Filling: (This can be made the day before)

 

If you're using fresh berries, rinse and drain well.  Place fresh or frozen berries inn a saucepan. Whisk the cornstarch with the sugar, and pour over the berries. Add the salt and lemon juice, stirring to combing.

Place the saucepan on a burner set to medium-high and cook, stirring, until the small amount of liquid in the bottom of the pan comes to a simmer.  Reduce the heat to medium and continue to cook, stirring frequently, until the mixture starts to thicken...about 5 minutes. Transfer the cooked berries to a bowl and let cool to room temperature.  You can make the filling ahead of time, and refrigerate until you're ready to use it.  

Preheat oven to 425'F; place a rack on the middle shelf.  Line a baking sheet with parchment paper.

To Assemble the Pies:

Roll dough into a 14"x14" square. With a straight edge and pastry wheel, or a 3 1/2" square cutter, cut out sixteen 3 1/2" squares.

Divide the fill among eight of the squares, using about a heaping tablespoon for each; a slightly heaped tablespoon cookie scoop works well here. Brush some of the beaten egg along the edges of each filled square.

Use a knife to cut a vent into each of remaining eight squares; or use a decorative cutter of your choice.

Top each filled square with a vented square and press along the edges with the tines of a fork to seal.

Brush the top of each pie with the remaining beaten egg, and sprinkle with sparkling sugar. Transfer the pies to the prepared baking sheet . (If at any time during this process the pies become sticky and hard to work with, simply refrigerate them for about 20 minutes or until firm.)

Bake the pies for 18-20 minutes, until they are a light golden brown. Remove them from the oven and let cool for 20 minutes before serving.

Store pies, lightly wrapped, at room temperature for a couple of days; freeze for longer storage.

Yields: 8 delicious hand pies!

Be encouraged!

"You are chosen and loved" Ephesians 1:4

1. 
   

Pignolata Soup

Best Italian Soup Ever!!!

Probably, you've never heard of this soup...maybe you can't even pronounce it.  Don't worry, though, you don't have to speak Italian to enjoy this fabulous holiday soup that my family lovingly calls "The Soup Trap"!  Why?  What would make it a "trap"? 

Well, no one can seem to eat just one bowl of this soup, it's like you're "trapped" into having seconds, maybe even thirds.  But, when served as the first course of an Italian holiday dinner, beware!  You'll be too full to eat the rest of the wonderful holiday dishes coming your way!  

The first time they used the term "soup trap" was when we had company, and they asked for another bowl.  My son and grandson-in-laws both exclaimed at the same time, "Noooo!   It's the soup trap!"   Okay, I practically fell off the chair, laughing.  But, our guests still went for that second (and third) bowl, bless them!   

I can't explain how good this is because it's not like any other soup I've ever had, and my mom and her siblings were the only ones in our family that made it, that I know of.  This is NOT the Italian Wedding Soup...it's so much better!

*Before you start, look it over because there are quite a few things you can prepare in advance.  I do!  Make the noodles, fry them and freeze up to 3 months ahead, boil, chop and freeze the escarole weeks/months in advance.  I mix all the meatball ingredients the day before and make about 50-60 little meatballs to drop into the boiling soup.

This recipe probably isn't for the novice cook, but, how will you learn if you don't try?  LOL!   A "mom-ism" from long ago!   The one thing I can promise is that you won't be sorry you've learned how to make this soup! 

Directions:

Pignolata "Noodles"  (pictures below) I double this for my crew.

2 eggs, beaten
1/2 tsp. salt
2 cups flour 
4 Tbsp. water

In a medium bowl, combine flour and salt.  Make a well in the flour, add the slightly beaten eggs and water; mix.  Mixture should form a stiff dough. 

On a lightly floured surface, knead dough for about 3-4 minutes.  Cover dough ball with plastic wrap while you work with small pieces.  Cut off a small piece at a time.  Shape small portions of the dough into long ropes, about the width of a crayon.  On a floured surface, cut into half-inch pieces and lay on a floured board until ready to fry.

Preheat 1 " of oil to 350'F. in frying pan (I use a deep fryer).   Then, carefully fry dough a small amount at a time.  (If the oil is too hot, the noodles will pop like popcorn...not a good thing.)

These can be done weeks before and frozen in a plastic bag after they've been fried and cooled.




A beautiful dough

Rolled into 1/4" wide strips

Cut into small pieces

It's a process...

Fry until golden...do not let brown.  You can use a deep fryer or a pan.

Soup:
3-4 lbs. beef from short ribs, or chuck and a soup bone, if you can find one!  Sometimes I just used the scraps I've trimmed from steaks. and had frozen, just for this soup.
Water to cover beef and up to 1/2 the pan (about 8-10 cups).  
Bring water to a boil and skim across the top, to remove scum from meat, until clear.  

Add to beef broth: (You can add more of anything here, celery, carrots...etc)
2 large stalks celery
2 large carrots
1 medium onion
1 can beef broth (or more depending how much soup you're making)
1/4 cup tomato sauce or 2 whole tomatoes, cut into quarters
1 bunch of escarole (cleaned, pre-boiled, drained well and chopped)
salt and pepper to taste

Add celery, carrots and onion, tomato sauce/tomatoes and broth to cover all.  Simmer for 2 hours on low.  When meat is tender, place on a plate to cool; take out celery and carrots, set all aside.  When cooled enough to cut, dice the celery and carrots, and beef.

Strain the broth into another pot, then add the chopped vegetables, cut up pieces of beef; and the escarole.

Bring back to a low boil, and add your pignolata noodles, and let simmer until they are tender.

*You can add more beef broth, tomato sauce or veggies, depending on your family's tastes.

Meatballs: (add these last)
1 lbs. ground beef
1/4 lb. ground pork
2 Tbsp. finely minced fresh garlic (sometimes I use Granulated  Garlic)
1 large egg
1/2 c. grated Romano Cheese or Parmesan
1/2 Tbsp. dried parsley
3/4 c. bread crumbs with 1 c. water (approx.) to make soft, not soupy
salt & pepper to taste

Mix ground beef, pork, garlic, eggs, cheese, parsley together in a large bowl until blended. (Use your hands to mix meatballs, never a mixer.)

Add enough water slowly to the bread crumbs to make them moist and soft, but not soupy!   Mix bread crumbs into meat mixture 1/2 at a time.  (Use more or less for desired texture.  It's all about how it feels to the touch.)   Mix should be soft, but firm enough to form a nice round ball.

Do not fry these meatballs, but take small amounts (approx. 1/2 teaspoonfuls) and roll into bite-size balls.  Drop them into the simmering soup.  They'll cook in the soup, plump up and rise to the top when done.  Make sure to add these the last hour. If cooked too long, they tend to fall apart. 

Hint:  I get my soup cooked and ready the night before, then into the fridge until our holiday dinner.  It's even better warmed up and a lot less hassle on the big day...after all, you probably are preparing tons of other yummy foods too!



Be encouraged:
"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."  -Psalm 59:16