Saved By Grace Through Faith

Two weeks ago this Sunday, Seth accepted Jesus as his Savior. This past Sunday, he took the walk down the aisle at church and was baptized shortly thereafter. Baptism is a ceremony in which one enters the church family. More than that, it is a way of showing that you have been washed free of sin by the death and rising from the dead of Jesus.

 My heart is full of joy for him.

Both of my kiddos have now accepted Jesus as their Savior. Maddi was Seth's age when she was saved and baptized a few years back. I am thankful that God has let me borrow them for awhile and hope that He is proud of how I am doing. I make mistakes, but I try my best everyday to send them back on the path to Him!

A+ Tutor Soft Math Program

I recently recieved a free trial for the math program offered by A+ Tutor soft. It is a multi-sensory, interactive, full year curriculum for grades K-6. I loved it, my kids loved it, and it kept them focused on the task at hand. Right now they are offering a one month free trial, free placement tests and significant discounts with purchase of full curriculum, so hurry over to http://www.aplustutorsoft.com and take a look! If you decide you would like to purchase after you review the site or finish your trial, use coupon code SARKMAMA for 20% off your purchase. Please feel free to pass the coupon code on to your friends!

Meatball Meatloaves

Love this meatloaf recipe! Love it even more that my kiddos ask for seconds instead of snarling their noses!

Ingredients

• 4 slices good-quality white bread or sliced peasant bread, torn
• 1 cup whole milk
• 1 1/2 pounds ground beef, pork and veal mix
• 1 egg
• Salt and freshly ground black pepper
• 4 cloves garlic, minced
• 1/2 cup finely chopped flat-leaf parsley
• 1/2 to 2/3 cup grated Parmigiano-Reggiano, a couple generous handfuls
• Extra-virgin olive oil, for liberal drizzling, plus 2 tablespoons
• 2 cubanelle peppers, chopped
• 1 red onion, chopped
• 3 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 2 cups beef stock
• 2 tablespoons Worcestershire sauce

Directions

Preheat the oven to 425 degrees F.

In a large bowl, add the bread and the milk and let soak for a few minutes then wring out the moisture. In another large mixing bowl add the meat and the soaked bread. Add the egg, salt and pepper, to taste, the garlic, parsley, cheese and a drizzle of extra-virgin olive oil. Mix to combine and form into 4 mini oval loaves, about 2-inches thick.

Arrange the loaves on a medium nonstick baking sheet and drizzle the tops with a little extra-virgin olive oil. Roast in oven for 20 minutes.

While meat is roasting, put a medium skillet or sauce pot on the stove over medium heat, and add 2 tablespoons olive oil. Add the peppers and the onions, season with salt and pepper, to taste, and saute for 10 minutes. Stir in the tomato paste, cook for 1 minute, then sprinkle in the flour and stir for 1 minute more. Whisk in the stock and Worcestershire, and season again with salt and pepper, to taste. Reduce the heat and let simmer until ready to serve.

Remove the meatloaves from the oven to a serving platter and serve with lots of chunky pepper and onion gravy on top.

Here is the link to the recipe if you need it:: http://www.foodnetwork.com/recipes/rachael-ray/meatball-meatloaves-recipe/index.html













http://www.foodnetwork.com/recipes/rachael-ray/meatball-meatloaves-recipe/index.html