Sorry, Pastors – The Growth Of The Church Is Not Up To Us Contributed by: Karl Vaters // NewSmallChurch.com If the size of my church was up to me, it would have been a lot bigger a long time ago. After all, like so many of my peers in ministry, I’ve followed all the rules. Preach the Word, train disciples, reach people, remove obstacles, lead and manage it well, and the church will grow. Won’t it? But then, it doesn’t. Not for most of us. I know it doesn’t make sense. How can a church be healthy and strong, but not grow numerically? It seems counterintuitive and … I don’t know … wrong somehow. But that’s reality. A lot of healthy churches don’t grow numerically. No matter how many right principles we follow, how well we preach and promote it, or how many obstacles to growth we remove, some churches Just. Don’t. Get. Bigger! Aaaargh! Continue Reading »

View article Sorry, Pastors – The Growth Of The Church Is Not Up To Us Sorry, Pastors – The Growth Of The Church Is Not Up To Us By Karl Vaters on Oct 5, 2017 NewSmallChurch.com based on 1 rating (rate this article) | 2,824 views "Preaching the Word, training disciples and ministering to the community may or may not increase the number of people who sit in front of me from Sunday to Sunday. But it will produce a healthy church." Scripture: None (Suggest Scripture) Tags: Church Growth, Surrender, Healthy Church, God's Church (view more) (Suggest Tag) If the size of my church was up to me, it would have been a lot bigger a long time ago. After all, like so many of my peers in ministry, I’ve followed all the rules. Preach the Word, train disciples, reach people, remove obstacles, lead and manage it well, and the church will grow. Won’t it? But then, it doesn’t. Not for most of us. I know it doesn’t make sense. How can a church be healthy and strong, but not grow numerically? It seems counterintuitive and … I don’t know … wrong somehow. But that’s reality. A lot of healthy churches don’t grow numerically. No matter how many right principles we follow, how well we preach and promote it, or how many obstacles to growth we remove, some churches Just. Don’t. Get. Bigger! Aaaargh! Numerical Congregational Growth Is Not Inevitable A while ago I was having lunch with a pastor of a church near mine. He had previously been on staff at a megachurch, where he had led a huge youth group and participated in some well-known Christian music projects. He’s especially good at graphic design and promotion. When he started pastoring, he faithfully applied the principles that had been successful for him and that he’d seen work for the pastors he’d worked with. But, while his church is great, it has stayed small. As we chatted over sandwiches, he was comparing his previous situation to his current frustrations and he blurted out, only half jokingly, “It ticks me off that my preaching and graphics won’t build a big church!” Me too, I told him. Then we laughed at our own stupidity. I Can’t Make Growth Happen I want to make my church grow. There’s just one problem with that. It’s not my church to grow. I have to remind myself of that all the time. It’s Jesus’ church. Not mine. The church existed before I came along, including the congregation I currently pastor. And both will outlast me. So I have to keep reminding myself of the frustrating truth that some things are beyond my control. But I still want to be in control. Or, at the very least, when I surrender my control to the control of the Holy Spirit I want results that make sense. The Wisdom to Know the Difference I keep trying to learn to relax my grip and surrender to Jesus. To give him control. To be okay with what I can’t control. To live with the stubborn, frustrating reality that the numerical growth of the church is beyond my control. To acknowledge that the only control I have is whether-or-not to stay faithful. Preaching the Word, training disciples and ministering to the community may or may not increase the number of people who sit in front of me from Sunday to Sunday. But it will produce a healthy church. If I am faithful, God may sometimes bring numbers, but he will always bring health. I’m learning to be okay with that. Because healthy matters more than big. Karl Vaters (website: NewSmallChurch.com) View all articles by Karl Vaters Karl Vaters is the author of The Grasshopper Myth: Big Churches, Small Churches and the Small Thinking That Divides Us. He’s been in pastoral ministry for over 30 years and has been the lead pastor of Cornerstone Christian Fellowship in Fountain Valley, California for over 20 years. He’s also the founder of NewSmallChurch.com, a blog that encourages, connects and equips innovative Small Church pastors.

Bacon-wrapped meatloaf lollipops

ChefClub UK

ROASTED SWEET POTATO AND DELICATA SQUASH WITH CRANBERRY AGRODOLCE ANNA STOCKWELL EPICURIOUS NOVEMBER 2017 I'm in an agrodolce phase. Lately I've been making a version of the sweet-and-sour Italian sauce from tart cranberries, red-wine vinegar, and sugar. The bright red sauce looks gorgeous drizzled over circles of roasted delicata and sweet potato, and provides just the right balance of tartness. The sweet roasted veg will make a fun new side dish for your Thanksgiving table, and that sauce also works great as a condiment for turkey. xoxo, Anna

YIELD8 servings ACTIVE TIME20 minutes TOTAL TIME1 hour 15 minutes INGREDIENTS 4 delicata squash (about 4 pounds total), halved crosswise, seeded, sliced into 1/2"-thick rings 3 pounds sweet potatoes (about 7 small or 5 medium), cut into 3/4"-thick rounds 2 tablespoons extra-virgin olive oil 1 teaspoon crushed red pepper flakes 2 1/2 teaspoons kosher salt, divided 15 small sprigs thyme, divided 8 ounces fresh cranberries 2 cups red wine vinegar 1 1/2 cups sugar PREPARATION Preheat oven to 425°F. Toss squash, sweet potatoes, and oil in a very large bowl. Add red pepper flakes and 2 tsp. salt and toss to combine. Arrange on a rimmed baking sheet with 12 thyme sprigs. Roast, tossing once halfway through, until squash is golden brown and fork-tender, about 1 hour. Meanwhile, cook cranberries, vinegar, sugar, and remaining 3 thyme sprigs and 1/2 tsp. salt in a medium saucepan over medium heat, stirring occasionally, until cranberries are soft and sauce is thick and syrupy, about 35 minutes. Transfer vegetables to a platter, then drizzle some agrodolce over. Serve remaining agrodolce alongside.

NON-VEG FOOD ONLY

Food

Chocolate Lasagna

https://amandascookin.com/chocolate-lasagna/ You are here: Home / Amanda's Recipes / All Dessert Recipes / One Pan Desserts / Chocolate Lasagna CHOCOLATE LASAGNA Share on FacebookTweet about this on TwitterPin on PinterestShare on StumbleUponShare on Google+Share on YummlyEmail this to someone AUGUST 28, 2016 BY MELISSA WILLIAMS THIS POST MAY CONTAIN AFFILIATE LINKS Chocolate lovers rejoice! This no-bake Chocolate Lasagna is filled with cream cheese, chocolate pudding, and chocolate chips on top of an Oreo cookie crust! if you’ve never tried chocolate lasagna you are in for a delicious treat! Chocolate lasagna is a no baked layered dessert made with cookies, cream cheese, whipped cream and chocolate pudding. It's a chocolate dessert dream! CHOCOLATE LASAGNA For other dessert lasagna recipes check out: Chocolate Peanut Butter Lasagna, Mint Chocolate Lasagna, Lemon Lush which can also be referred to as Lemon Lasagna! My aunt had a barbecue over the weekend and I jumped on the chance to test out this chocolate lasagna recipe. Oreos are great for no-bake recipes (see my Reese’s Peanut Butter Cup Oreo Bon Bons) and with all the flavors coming out lately, you could really switch up the direction of this no-bake dessert. But, gimme all the chocolate. WATCH THE VIDEO Play Video Chocolate lasagna is a no baked layered dessert made with cookies, cream cheese, whipped cream and chocolate pudding. It's a chocolate dessert dream! PERFECT FOR POTLUCKS If you love chocolate then this is the layered dessert for you. It’s full of creamy, dreamy flavors and textures that make your taste buds happy. Because it’s layered into one pan, it’s the perfect take along for potlucks, parties and holidays. Since there’s no baking involved with this chocolate lasagna, you won’t have to heat up your kitchen making it perfect for warm months as well. Chocolate lasagna is a no baked layered dessert made with cookies, cream cheese, whipped cream and chocolate pudding. It's a chocolate dessert dream! CHANGING THE TOPPING See the fun mini chocolate chips on top? You can even change the feeling of this no bake dream by substituting shaved chocolate for the chocolate chips. Use a vegetable peeler to shave a bar of bittersweet chocolate, creating short or long ribbons to sprinkle on top. Why bittersweet instead of semisweet or milk chocolate? You can certainly use whichever chocolate you prefer, but because there’s less sugar in a bittersweet bar, it simply shaves better creating prettier chocolate shavings for this chocolate lasagna. So while chocolate chips are fun for a barbecue or birthday party, you might want to try shaved chocolate for a holiday get together. There are affiliate links in this post. That means if you buy something from that link, I will earn a small commission, but it won’t cost you anything additional. Chocolate lasagna is a no baked layered dessert made with cookies, cream cheese, whipped cream and chocolate pudding. It's a chocolate dessert dream! YOU WILL NEED: 1 package Oreo cookies (36 cookies) 6 Tablespoons butter, melted 1 brick (8 oz) cream cheese, at room temp 1/4 cup sugar 3 1/4 cups milk, plus 2 Tablespoons, divided 1 tub (12 oz) of Cool Whip 2 (3.9 oz) packages instant chocolate pudding mini chocolate chips

Maple Cayenne Ribs

Jean-François Burman by Jean-François Burman Maple Cayenne Ribs BBQ Type: Grill Fuel: Charcoal Cooking Time: 4 h to 4 h 30 min Makes 2 to 4 portions INGREDIENTS 2 Slabs of baby back ribs 1 cup - Maple wood chips RUB ¼ cup - Brown sugar ½ tbsp - Salt 2 tbsp - Ground coriander 1 tsp - Cinnamon 1 tsp - Ground cumin 2 tsp - Black pepper GLAZE ½ cup - Maple syrup ¼ cup - Frank's RedHot Original ¼ cup - Butter ¼ cup - Ketchup 1 tsp - Lime zest 2 tbsp - Lime juice PREPARATION Preheat your grill for indirect: Place an aluminum foil pan filled with water under the grill grate and toss a chimney of hot coals alongside; With a butter knife and some paper towels, remove the membrane under each slabs of ribs by inserting the knife between the membrane and one of the bone, pull the membrane with a paper towel to remove it completely; Mix all of the Rub ingredients together and apply the rub on both side of the ribs with your hands so it penetrates the meat; Place the ribs on the grill grate over indirect heat and toss a cup of maple wood chips onto hot coals; Close the lid and cook for about 4 hours at 250°F; Mix all of the Glaze ingredients together and simmer for 15 minutes; Glaze the ribs 10 to 15 minutes before taking them out of the grill; The ribs are done when the meat have shrunk of about 1 inch from the bones; Cover the ribs with aluminum foil and let them rest for 15 minutes before serving.

Pinas Sarap News TV 14 mins · Primera klase ang mga talaba sa Capiz dahil sa tamang timpla ng tubig alat at tubig tabang. 😋 Kaya naman masarap itong rekado sa ilang lutuin gaya ng rellenong talaba, oyster with beer butter at oyster mixed veggies in peanut sauce! Matakam sa mga ihahain namin video na ito! Share mo na sa mga ka-food trip mo Kapuso! #PSCapizSeashell

Pinas Sarap News TV 16 minutes ago Pinas Sarap na Oysterrific Recipes! Primera klase ang mga talaba sa Capiz dahil sa tamang timpla ng tubig alat at tubig tabang