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    Betty's Kitchen
    Betty's Sausage-Pineapple Casserole
    07:16

    Betty's Sausage-Pineapple Casserole

    Betty demonstrates how to make Sausage-Pineapple Casserole. This casserole is made up of smoked sausage, pineapple chunks, and sweet potatoes. The flavors blend beautifully. Sausage-Pineapple Casserole 20-ounce can pineapple chunks in pineapple juice 14-ounce package smoked sausage, cut into 1-inch pieces 15-ounce can sweet potatoes, drained and sliced into 1-inch chunks 3 tablespoons brown sugar 2 tablespoons cornstarch 1/2 teaspoon salt 1 tablespoon butter Drain the pineapple, reserving juice. Add water to juice (if necessary) to make 1 ¼ cups. Arrange pineapple chunks, sausage, and sweet potatoes in a 10-inch by 6-inch by 1 ¾-inch baking dish. In a small saucepan, combine brown sugar, cornstarch, and salt. Stir in the reserved pineapple juice mixture. Cook and stir until thick and bubbly. Cook and stir for 1 minute more. Remove from heat. Stir in butter until it melts. Pour over sausage mixture. Cover with aluminum foil and bake at 350 for 35 to 40 minutes, or until hot and bubbly. Remove from oven and serve immediately. Delicious! I hope you enjoy this recipe. --Betty :) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Please subscribe: http://www.youtube.com/bettyskitchen ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Betty's Website: http://www.bettyskitchen.us ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Other places to watch Betty's Kitchen: Facebook: https://www.facebook.com/pages/bettyskitchen/166973502092 Pinterest: http://www.pinterest.com/bettyskitchen/bettyskitchen/ Twitter: https://twitter.com/Myshine Google+: https://plus.google.com/108882445101872897307/posts ifood.tv: http://www.ifood.tv/bettyskitchen Roku: http://www.rokuguide.com/channels/betty%27s-kitchen
    Betty's Slow Cooker Loaded Baked Potato Soup
    08:58

    Betty's Slow Cooker Loaded Baked Potato Soup

    Betty demonstrates how to make Slow Cooker Loaded Baked Potato Soup. This recipe was adapted from a version by 12 Tomatoes and Greater Good, also Simply Made with Love. It is great served with Sour Cream Cornbread (the previous video in Betty’s Kitchen). Slow Cooker Loaded Baked Potato Soup 1 (32 oz.) bag frozen cubed hash browns, thawed 4 cups chicken broth 1 (10.5 oz.) can condensed cream of chicken soup 1 (8 oz.) package cream cheese, softened and cut into cubes 1 ½ cups sharp cheddar cheese, finely shredded, plus ½ cup extra for garnish 3/4 cup crumbled crisp bacon, plus ¼ cup extra for garnish ¼ teaspoon dried rosemary coarse salt, to taste freshly ground black peppercorns, to taste Combine hash browns, cheddar cheese, chicken broth, cream of chicken soup, crumbled bacon, and cream cheese in slow cooker. Season with rosemary, salt, and pepper. Mix thoroughly. Place lid on slow cooker and cook on HIGH for 3 hours, or until potatoes are tender, stirring occasionally. Taste and adjust seasoning, if necessary. Serve hot into soup bowls. Garnish with cheddar cheese and bacon bits. Enjoy! --Betty :) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Please subscribe: http://www.youtube.com/bettyskitchen ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Betty's Website: http://www.bettyskitchen.us ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Other places to watch Betty's Kitchen: Facebook: https://www.facebook.com/pages/bettyskitchen/166973502092 Pinterest: http://www.pinterest.com/bettyskitchen/bettyskitchen/ Twitter: https://twitter.com/Myshine Google+: https://plus.google.com/108882445101872897307/posts ifood.tv: http://www.ifood.tv/bettyskitchen Roku: http://www.rokuguide.com/channels/betty%27s-kitchen
    Betty's Sirloin Steak Tamale Pie
    14:06

    Betty's Sirloin Steak Tamale Pie

    Betty demonstrates how to make Sirloin Steak Tamale Pie. This is a casserole that has a chili base, a middle layer of sharp Cheddar cheese, and a topping of crunchy cornbread. It is great for chilly days! Sirloin Steak Tamale Pie Chili Base: 1 teaspoon to 1 tablespoon olive oil 1 small onion, chopped 1 small green bell pepper, chopped 1 jalapeno pepper, minced 3 cloves garlic, minced 1 to 1.5 pounds sirloin steak, seasoned with salt, cooked, and cubed or shredded (You may substitute 1 to 1.5 pounds of ground beef, salted and browned.) 14.5-ounce can diced tomatoes, undrained (2) 15.5-ounce cans pinto beans, undrained 3 tablespoons chili powder 1 teaspoon ground cumin 1 teaspoon dried oregano 2 tablespoons brown sugar Cheese layer: 1 ½ cups grated Cheddar cheese Cornbread layer: 1 cup yellow cornmeal 2/3 cup all-purpose flour 1 tablespoon sugar pinch of salt 1 teaspoon baking soda 2/3 cup milk 2 eggs 3 tablespoons melted butter 1 cup frozen kernel corn cooking oil spray For the chili base, heat olive oil in deep skillet. Add onion, green pepper, jalapeno pepper, and garlic. Saute over low to medium heat until softened, about 5 minutes. Add cooked sirloin steak (or ground beef) and heat through. Add tomatoes, pinto beans, chili powder, cumin, oregano, and brown sugar. Simmer for 20 minutes. Taste for salt, and add salt, if needed. For the cornbread topping, combine yellow cornmeal, flour, sugar, salt, baking soda, milk, eggs, melted butter, and kernel corn in a large bowl. Stir until smooth. To assemble Tamale Pie, pour the chili mixture into the bottom of a 13-inch by 9-inch by 2-inch baking dish that has been sprayed with cooking oil spray. Sprinkle shredded Cheddar cheese evenly over top of chili. Spoon cornbread batter over the top and smooth toward all edges. Bake at 375 degrees (F) until brown and bubbly, about 15 to 20 minutes. Serve while hot. Enjoy! --Betty :) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Please subscribe: http://www.youtube.com/bettyskitchen ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Betty's Website: http://www.bettyskitchen.us ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Other places to watch Betty's Kitchen: Facebook: https://www.facebook.com/pages/bettyskitchen/166973502092 Pinterest: http://www.pinterest.com/bettyskitchen/bettyskitchen/ Twitter: https://twitter.com/Myshine Google+: https://plus.google.com/108882445101872897307/posts ifood.tv: http://www.ifood.tv/bettyskitchen Roku: http://www.rokuguide.com/channels/betty%27s-kitchen
    Betty's Italian Sausage Subs
    14:19

    Betty's Italian Sausage Subs

    Betty demonstrates how to make an Italian Sausage Sub. This sandwich has mild Italian sausage, marinara sauce, and mozzarella cheese on a submarine sandwich bun and is served hot. Italian Sausage Sub 2 to 3 pounds mild Italian sausage links, cut into 1 ½- to 2-inch pieces ¼ to ½ cup water 1 green pepper, chopped 1 onion, chopped 1 clove garlic, minced 1 jar (about 24 ounces) Italian sauce (spaghetti sauce) 1 teaspoon dried oregano 1 teaspoon dried basil 1 pound mozzarella cheese, thinly sliced 6 submarine rolls or similar bread Place cut sausage pieces in deep skillet. Cook over medium heat, turning often, until done and outside is crusty. Remove sausage from skillet. Place in a bowl and set aside. Pour off grease from skillet and discard. Put water in skillet and heat, stirring constantly, to deglaze the skillet. Add green pepper, onion, and garlic. Saute until vegetables are soft. Stir in Italian sauce, dried oregano, and dried basil. Split open the rolls and place them in baking dishes. Top each half-roll with cooked sausage. Cover each with Italian sauce, followed by slices of mozzarella cheese. Cover with a little more Italian sauce. Bake at 400 degrees (F) for 5 to 10 minutes, until cheese is melted and beginning to brown. Serve immediately. These subs may be served open-faced or closed. Enjoy! --Betty :) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Please subscribe: http://www.youtube.com/bettyskitchen ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Betty's Website: http://www.bettyskitchen.us ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Other places to watch Betty's Kitchen: Facebook: https://www.facebook.com/pages/bettyskitchen/166973502092 Pinterest: http://www.pinterest.com/bettyskitchen/bettyskitchen/ Twitter: https://twitter.com/Myshine Google+: https://plus.google.com/108882445101872897307/posts ifood.tv: http://www.ifood.tv/bettyskitchen Roku: http://www.rokuguide.com/channels/betty%27s-kitchen
    Betty's Pumpkin Spice Cupcakes
    10:05

    Betty's Pumpkin Spice Cupcakes

    Betty demonstrates how to make Pumpkin Spice Cupcakes. These are great for fall parties, Halloween, and Thanksgiving, as well as any time of the year! Pumpkin Spice Cupcakes 1 ½ cups all-purpose flour 2 teaspoons pumpkin pie spice 2 teaspoons baking powder ¼ teaspoon salt 1 cup cooked pumpkin 2 tablespoons molasses 1 teaspoon vanilla extract ½ cup butter, softened ½ cup white sugar ¼ cup brown sugar 2 eggs In a medium-sized mixing bowl, stir together flour, pumpkin pie spice, baking powder, and salt. Set aside. In a small mixing bowl, stir together pumpkin, molasses, and vanilla extract. Set aside. In a large mixing bowl, use an electric mixer on medium speed to beat butter, white sugar, and brown sugar until light and fluffy. Continue to beat, adding eggs, one at a time, beating well after each egg is added. Add a portion of the flour mixture, alternately, with a portion of the pumpkin mixture to the batter, and continue to beat until all ingredients are combined. Scrape down the sides of the bowl as needed. Line a 12-well cupcake tin with paper liners. Use a ¼-cup ice cream scoop to fill the tin with batter. Bake cupcakes at 350 degrees (F) until a toothpick inserted in the center comes out clean. Let cool, and then frost, if desired. Some good frostings for these cupcakes are Cream Cheese Frosting and Butter Cream Frosting. (Both are available in Betty’s Kitchen.) I hope you love these cupcakes! --Betty :) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Please subscribe: http://www.youtube.com/bettyskitchen ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Betty's Website: http://www.bettyskitchen.us ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Other places to watch Betty's Kitchen: Facebook: https://www.facebook.com/pages/bettyskitchen/166973502092 Pinterest: http://www.pinterest.com/bettyskitchen/bettyskitchen/ Twitter: https://twitter.com/Myshine Google+: https://plus.google.com/108882445101872897307/posts ifood.tv: http://www.ifood.tv/bettyskitchen Roku: http://www.rokuguide.com/channels/betty%27s-kitchen
    Betty's Chocolate Chess Pie
    09:03

    Betty's Chocolate Chess Pie

    Betty demonstrates how to make a Chocolate Chess Pie. This pie is similar to the traditional Southern Chess Pie, but it also contains cocoa powder. Chocolate Chess Pie 1 unbaked 9-inch pastry shell (pie crust) 1 ½ cups sugar 3 ½ tablespoons cocoa powder ¼ teaspoon salt 2 eggs, well-beaten ¼ cup butter, melted 5-ounce can evaporated milk 1 teaspoon vanilla extract whipped cream and fresh mint leaves, for garnish In a large bowl, stir together sugar, cocoa powder, and salt. Add beaten eggs, melted butter, evaporated milk, and vanilla. Mix well, using low to medium speed of an electric mixer, until smooth. Pour into an unbaked pastry shell (pie crust) and bake at 350 degrees (F) for about 30 to 45 minutes, or until center is set. (A knife inserted into the center should come out clean.) Let cool completely and then cut into wedges. Serve with whipped cream and fresh mint leaves. Enjoy! --Betty :) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Please subscribe: http://www.youtube.com/bettyskitchen ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Betty's Website: http://www.bettyskitchen.us ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Other places to watch Betty's Kitchen: Facebook: https://www.facebook.com/pages/bettyskitchen/166973502092 Pinterest: http://www.pinterest.com/bettyskitchen/bettyskitchen/ Twitter: https://twitter.com/Myshine Google+: https://plus.google.com/108882445101872897307/posts ifood.tv: http://www.ifood.tv/bettyskitchen Roku: http://www.rokuguide.com/channels/betty%27s-kitchen
    Betty's Easy Salmon Loaf
    11:14

    Betty's Easy Salmon Loaf

    Betty demonstrates how to make an Easy Salmon Loaf. This is a quick entrée that can be made using leftover cooked salmon or canned salmon, along with some common pantry ingredients. Easy Salmon Loaf 1 egg, well-beaten 1 ½ cups finely shredded Cheddar cheese 1 tablespoon milk 1 tablespoon melted butter ¼ to ½ teaspoon salt ¼ teaspoon ground black pepper 1 tablespoon dried parsley flakes ½ cup fresh bread cubes 2 cups cooked salmon, flaked Topping ingredients: additional fresh bread cubes 1 additional tablespoon melted butter In a large bowl, thoroughly combine all ingredients, except topping ingredients. Shape into a loaf and place in a greased 9-inch by 5-inch loaf pan. Cover top of loaf with additional fresh bread cubes. Drizzle additional melted butter over top. Cover with aluminum foil. Bake at 375 degrees (F) for 30 minutes. Remove foil and continue to bake at 375 degrees until bread cubes are beginning to brown. Remove from oven and let rest for 10 minutes. Slice, serve, and enjoy! --Betty :) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Please subscribe: http://www.youtube.com/bettyskitchen ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Betty's Website: http://www.bettyskitchen.us ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Other places to watch Betty's Kitchen: Facebook: https://www.facebook.com/pages/bettyskitchen/166973502092 Pinterest: http://www.pinterest.com/bettyskitchen/bettyskitchen/ Twitter: https://twitter.com/Myshine Google+: https://plus.google.com/108882445101872897307/posts ifood.tv: http://www.ifood.tv/bettyskitchen Roku: http://www.rokuguide.com/channels/betty%27s-kitchen
    Betty's Chicken & Dumpling Casserole
    11:54

    Betty's Chicken & Dumpling Casserole

    Betty demonstrates how to make Chicken and Dumpling Casserole. This is a quick and easy entrée that tastes fantastic. Chicken and Dumpling Casserole 3 cups cooked boneless, skinless chicken breast, shredded or chopped ½ cup butter 1 small onion, chopped 2 ribs celery, chopped ground sea salt, to taste freshly ground black peppercorns, to taste cooking oil spray 2 cups chicken broth 10.5-ounce can cream of chicken soup 1 cup self-rising flour 1 cup milk In a small skillet over medium heat, sauté onion and celery in butter until soft, about 8 to 10 minutes. Season with salt and pepper. Spray a 9-inch by 13-inch by 2-inch baking dish with cooking oil spray. Place half of the sautéed vegetables in prepared baking dish and spread them out evenly. Layer half of the cooked chicken over the top. Repeat these two layers: the remaining half of the sautéed vegetables, followed by the remaining half of the cooked chicken. In a medium-sized bowl, mix the chicken broth and soup and pour over the layered vegetables and chicken. Do not stir. In a separate bowl, mix the self-rising flour and milk. Pour this over the layers (leaving some gaps), but again, do not stir. Bake at 350 degrees (F) for about 40 minutes, or until casserole is set and top is lightly browned. Serve immediately. Enjoy! --Betty :) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Please subscribe: http://www.youtube.com/bettyskitchen ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Betty's Website: http://www.bettyskitchen.us ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Other places to watch Betty's Kitchen: Facebook: https://www.facebook.com/pages/bettyskitchen/166973502092 Pinterest: http://www.pinterest.com/bettyskitchen/bettyskitchen/ Twitter: https://twitter.com/Myshine Google+: https://plus.google.com/108882445101872897307/posts ifood.tv: http://www.ifood.tv/bettyskitchen Roku: http://www.rokuguide.com/channels/betty%27s-kitchen
    Simple Living Healthy w/ Michelle Davenp...
    MY Maestri  House Milk Frother Review
    28:12

    MY Maestri House Milk Frother Review

    If your interested in buying the Maestri milk frother here's the link: This is a affiliate link and I do make a small profit with no extra charge to you if you purchase it from my link :) This is also one way you can support my channel. https://maestrihouse.com/?ref=57kmmbaft5 Recipe for Toasted Marshmallow syrup: Bring 1 cup of sugar and 1 cup of water to a boil, then simmer for 10-15 minutes until thickened: Meanwhile line a cookie sheet with parchment paper add 2 cups of mini marshmallows under broiler for about one minute until toasted :) Add your marshmallows to your thickened syrup . Stir together until marshmallows melt. Take off heat, add 1 tsp. of vanilla and a pinch of salt. Set aside your mixture and leave it to come to room temperature. Wait until it separates, then strain your syrup into a container. It will stay good in ice-box for two weeks. Enjoy this in your lattes and it's delicious on ice cream as well :) Enjoy my friends. Abuelita hot chocolate disc: https://amzn.to/3ebis5q Matcha tea powder: https://amzn.to/32kMWiq * Any rude comments will be permanently blocked from leaving comments on my channel. * Some links may be affiliated links. If you purchase something from these links you don't get charged more or less, BUT, It does help support me and my channel. So, I do really appreciate it :) If you would like to order any of my books you can head over to my website, linked below look under media tab. The first book I wrote was my testimony called, Ripened on the Vine, on March 7, 2020 I signed a movie contract. Stay tuned for updates on this amazing news :) http://www.fbministries.com/ The books I've written: * Ripened on the Vine: https://amzn.to/375rSdj *Ripened on the Vine Workbook: https://amzn.to/38iFdzd * Choices are for the Living: https://amzn.to/2Rsr3ot * Made for More and Saved for Something: https://amzn.to/2TAnTl7 * From my heart to Yours: https://amzn.to/2Rt8QHt The study Bible I use: https://amzn.to/2Rtz5xd My equipment: * The camera I use: https://amzn.to/38kEj5s * The microphone I use: https://amzn.to/2R5rHJp * The tripod I use: https://amzn.to/38bys
    Christmas decorating outside and a festive holiday drink
    05:10

    Christmas decorating outside and a festive holiday drink

    Rose Sparkling Grape Juice cranberry drink: Fill glass up with ice Add Ocean Spray Cran-Raspberry Top off with Rose Sparkling Grape juice Grab some frozen cranberries toss them in some sugar then add them to your drink. There you go a festive holiday drink :) Enjoy * Any rude comments will be permanently blocked from leaving comments on my channel. * Some links may be affiliated links. If you purchase something from these links you don't get charged more or less, BUT, It does help support me and my channel. So, I do really appreciate it :) If you would like to order any of my books you can head over to my website, linked below look under media tab. The first book I wrote was my testimony called, Ripened on the Vine, on March 7, 2020 I signed a movie contract. Stay tuned for updates on this amazing news :) http://www.fbministries.com/ The books I've written: * Ripened on the Vine: https://amzn.to/375rSdj *Ripened on the Vine Workbook: https://amzn.to/38iFdzd * Choices are for the Living: https://amzn.to/2Rsr3ot * Made for More and Saved for Something: https://amzn.to/2TAnTl7 * From my heart to Yours: https://amzn.to/2Rt8QHt The study Bible I use: https://amzn.to/2Rtz5xd My equipment: * The camera I use: https://amzn.to/38kEj5s * The microphone I use: https://amzn.to/2R5rHJp * The tripod I use: https://amzn.to/38bys
    Inside Christmas Reveal 2021
    08:08

    Inside Christmas Reveal 2021

    Come inside with me and see how I decorated for the season :)
    Forgiveness Between A Momma And A Daughter
    15:33

    Forgiveness Between A Momma And A Daughter

    Ripened on the Vine: https://amzn.to/3G6gbVI * Any rude comments will be permanently blocked from leaving comments on my channel. * Some links may be affiliated links. If you purchase something from these links you don't get charged more or less, BUT, It does help support me and my channel. So, I do really appreciate it :) If you would like to order any of my books you can head over to my website, linked below look under media tab. The first book I wrote was my testimony called, Ripened on the Vine, on March 7, 2020 I signed a movie contract. Stay tuned for updates on this amazing news :) http://www.fbministries.com/ The books I've written: * Ripened on the Vine: https://amzn.to/375rSdj *Ripened on the Vine Workbook: https://amzn.to/38iFdzd * Choices are for the Living: https://amzn.to/2Rsr3ot * Made for More and Saved for Something: https://amzn.to/2TAnTl7 * From my heart to Yours: https://amzn.to/2Rt8QHt The study Bible I use: https://amzn.to/2Rtz5xd My equipment: * The camera I use: https://amzn.to/38kEj5s * The microphone I use: https://amzn.to/2R5rHJp * The tripod I use: https://amzn.to/38bys
    Homemade Honey Marshmallows
    16:55

    Homemade Honey Marshmallows

    Honey Marshmallows: Homemade Marshmallows: 3 tablespoons gelatin 1 cup warm water 1 cup honey 3 cups powdered sugar 2 drops of good vanilla or more if you love vanilla :) You do you! Add gelatin and 1/2 cup water to your mixer let sit for 5 minutes, meanwhile add the other 1/2 cup water and honey to pot bring to a soft ball stage Add honey mixture to gelatin mixture and beat with whisk then slowly add powdered sugar beat again until soft peaks Pour into a 8x8 dish line with parchment paper and sprinkled with powdered sugar.. sprinkle the top with powdered sugar as well. Let sit for at least 8 hours. remove and cut into squares. Enjoy y'all :). Thank you to Shaye Elliott homestead for sharing her recipe! * Any rude comments will be permanently blocked from leaving comments on my channel. * Some links may be affiliated links. If you purchase something from these links you don't get charged more or less, BUT, It does help support me and my channel. So, I do really appreciate it :) If you would like to order any of my books you can head over to my website, linked below look under media tab. The first book I wrote was my testimony called, Ripened on the Vine, on March 7, 2020 I signed a movie contract. Stay tuned for updates on this amazing news :) http://www.fbministries.com/ The books I've written: * Ripened on the Vine: https://amzn.to/375rSdj *Ripened on the Vine Workbook: https://amzn.to/38iFdzd * Choices are for the Living: https://amzn.to/2Rsr3ot * Made for More and Saved for Something: https://amzn.to/2TAnTl7 * From my heart to Yours: https://amzn.to/2Rt8QHt The study Bible I use: https://amzn.to/2Rtz5xd My equipment: * The camera I use: https://amzn.to/38kEj5s * The microphone I use: https://amzn.to/2R5rHJp * The tripod I use: https://amzn.to/38bys
    Pumpkin Pie Smoothie
    04:40

    Pumpkin Pie Smoothie

    A pumpkin pie smoothies in al its glory made with only four ingredients * Any rude comments will be permanently blocked from leaving comments on my channel. * Some links may be affiliated links. If you purchase something from these links you don't get charged more or less, BUT, It does help support me and my channel. So, I do really appreciate it :) If you would like to order any of my books you can head over to my website, linked below look under media tab. The first book I wrote was my testimony called, Ripened on the Vine, on March 7, 2020 I signed a movie contract. Stay tuned for updates on this amazing news :) http://www.fbministries.com/ The books I've written: * Ripened on the Vine: https://amzn.to/375rSdj *Ripened on the Vine Workbook: https://amzn.to/38iFdzd * Choices are for the Living: https://amzn.to/2Rsr3ot * Made for More and Saved for Something: https://amzn.to/2TAnTl7 * From my heart to Yours: https://amzn.to/2Rt8QHt The study Bible I use: https://amzn.to/2Rtz5xd My equipment: * The camera I use: https://amzn.to/38kEj5s * The microphone I use: https://amzn.to/2R5rHJp * The tripod I use: https://amzn.to/38bys
    I'm No longer Vegan and why
    05:56

    I'm No longer Vegan and why

    Lemon Yogurt Parfait and Stuffed Dates   SD 480p
    13:04

    Lemon Yogurt Parfait and Stuffed Dates SD 480p

    Lemon Greek Yogurt Parfait Recipe: 1 cup of yogurt 2 tsp. maple syrup 1 tsp. lemon zest 1/2 tsp. vanilla extract Mix all together layer with your vegan cookie then yogurt top with your favorite fruit :) Stuffed Dates cut open dates add almond butter add favorite chocolate chips then to boujie it up add a chocolate drizzle :) Here's the dates I used :) https://amzn.to/3eMVD8D * Any rude comments will be permanently blocked from leaving comments on my channel. * Some links may be affiliated links. If you purchase something from these links you don't get charged more or less, BUT, It does help support me and my channel. So, I do really appreciate it :) If you would like to order any of my books you can head over to my website, linked below look under media tab. The first book I wrote was my testimony called, Ripened on the Vine, on March 7, 2020 I signed a movie contract. Stay tuned for updates on this amazing news :) http://www.fbministries.com/ The books I've written: * Ripened on the Vine: https://amzn.to/375rSdj *Ripened on the Vine Workbook: https://amzn.to/38iFdzd * Choices are for the Living: https://amzn.to/2Rsr3ot * Made for More and Saved for Something: https://amzn.to/2TAnTl7 * From my heart to Yours: https://amzn.to/2Rt8QHt The study Bible I use: https://amzn.to/2Rtz5xd My equipment: * The camera I use: https://amzn.to/38kEj5s * The microphone I use: https://amzn.to/2R5rHJp * The tripod I use: https://amzn.to/38bys
    Home Care Cooking
    Nutritious Green Matcha Smoothie for Seniors
    01:58

    Nutritious Green Matcha Smoothie for Seniors

    Promote healthy longevity for your aging loved one by preparing this easy and delicious green matcha smoothie. Executive Chef for Home Care Assistance, Leslie Myers, walks you through the steps of preparing one of the many healthy foods for seniors included in our Balanced Care Method™.
    Overnight Oatmeal: A Healthy Breakfast For Seniors
    01:22

    Overnight Oatmeal: A Healthy Breakfast For Seniors

    Start your day off right with a delicious bowl of oatmeal, a great breakfast to promote good senior nutrition. In this video, Executive Chef of Home Care Assistance, Leslie Meyers, teaches you how to to make one of our Balanced Care Method™ meals using just three ingredients!
    Smoky Turkey, Black Bean, and Dark Chocolate Chili
    01:31

    Smoky Turkey, Black Bean, and Dark Chocolate Chili

    This delicious chili recipe is a great way to enjoy nutritious comfort food without all the fat! Make this recipe for lunch or dinner, and top with green onions, greek yogurt, avocado, or a slice of lime!
    Home Care Assistance’s Double Dark Chocolate & Peppermint Brownies
    01:32

    Home Care Assistance’s Double Dark Chocolate & Peppermint Brownies

    Enjoy making this wonderful double dark chocolate and peppermint brownies by Home Care Assistance!
    Grain-Free Pumpkin Spice Bread
    01:40

    Grain-Free Pumpkin Spice Bread

    What is better than getting together over squares of fragrant, pumpkin-spiced bread and a hot beverage? Try this grain-free pumpkin spice bread made with almond flour for a healthy meal!
    Roasted Pork Tenderloin with Sweet Potatoes
    02:04

    Roasted Pork Tenderloin with Sweet Potatoes

    Try this delicious heart-healthy recipe of roasted pork tenderloin with coconut-mashed sweet potatoes. Fun fact: sweet potatoes are packed with vitamin B6, potassium, iron, and have more fiber than oatmeal!
    Blackberry and Nectarine Oat Crisp
    01:15

    Blackberry and Nectarine Oat Crisp

    Try this low-glycemic, paleo style blackberry and nectarine crisp! This recipe is made with nectarines, which have plenty of vitamin A and fiber, coconut which adds in healthy fat, and pulverized oats for even extra fiber! Desserts do not have to be unhealthy to be enjoyable!
    Tomato and Watermelon Salad with Mint, Basil and White Balsamic Vinaigrette
    00:51

    Tomato and Watermelon Salad with Mint, Basil and White Balsamic Vinaigrette

    Mix tomatoes and watermelon together with cucumbers, spinach, and fresh herbs for a delicious summer meal! It is easy to prepare, takes 20 minutes, and serves 4 people!
    James Strange
    Bread Machine Pizza Dough Recipe
    16:47

    Bread Machine Pizza Dough Recipe

    Let the bread machine do most of the work to make this easy and delicious pizza dough. The full written recipe can be found on my blog https://jamesstrange.com/bread-machine-pizza-dough-recipe/ The bread machine that we have and really like is the Cuisinart CBK-200 Convection, Bread Maker. Affiliate link to it on Amazon https://amzn.to/3cgfkE3
    No Knead Sourdough Bread Recipe
    11:54

    No Knead Sourdough Bread Recipe

    Easy and delicious no-knead sourdough bread recipe. It takes a lot of hands-off time but is very easy to make. Link to the recipe on my blog: https://jamesstrange.com/no-knead-sourdough-bread-recipe
    Crispy Baked Chicken Wings With Honey Sriracha Sauce Recipe
    03:58

    Crispy Baked Chicken Wings With Honey Sriracha Sauce Recipe

    How to cook Crispy Baked Wings With Honey Sriracha Sauce. The sauce is sweet, spicy and salty!!!! 10 wings cut into sections (20 pieces) 1 teaspoon Baking Powder 1/2 teaspoon Salt 1/2 White Pepper Coat the Wings with the Baking Powder, Salt and White Pepper. Place onto a wire rack. Cook in the top part a 250F (120C) oven for 30 minutes to render out some of the fat. Increase oven temperature to 425F (220C) cook for 20 minutes. Turn wings over and cook for another 20 minutes. For the Sauce 1/4 Cup Sriracha 1/4 Cup Honey 1 teaspoon fish sauce (or 1 Tablespoon Soy Sauce) Juice of 1/2 Half Lime Heat Sauce Ingredients and combine. Add wings and coat with sauce. -~-~~-~~~-~~-~- Please watch: "Homemade Tender Carnitas Tacos" https://www.youtube.com/watch?v=adwFQoOiKcY -~-~~-~~~-~~-~-
    Vegan Mushroom Bacon Recipe
    06:16

    Vegan Mushroom Bacon Recipe

    Simple recipe for vegan bacon made using portabella mushrooms. I found the recipe on this website. http://www.veganosity.com/portobello-mushroom-bacon-vegan-bacon/ -~-~~-~~~-~~-~- Please watch: "Homemade Tender Carnitas Tacos" https://www.youtube.com/watch?v=adwFQoOiKcY -~-~~-~~~-~~-~-
    Focaccia Recipe
    11:17

    Focaccia Recipe

    This video is about Focaccia Recipe 2 1/2 Cups All-purpose Flour 1 teaspoon Salt 1 Package Instant Yeast 2 Tablespoons Extra Virgin Olive Oil 1 Cups Warm Water 1 teaspoon Rosemary Olive Oil Coarse Sea Salt -~-~~-~~~-~~-~- Please watch: "Homemade Tender Carnitas Tacos" https://www.youtube.com/watch?v=adwFQoOiKcY -~-~~-~~~-~~-~-
    Bacon Wrapped Burrito / Percherones Recipe
    10:53

    Bacon Wrapped Burrito / Percherones Recipe

    Recipe for a bacon wrapped burrito or Percherones Ingredients 1 cup of beer 1/2 teaspoon granulated garlic 1/2 teaspoon ground cumin 1/2 teaspoon Mexican Oregano 1/2 teaspoon Salt. 1 10 oz rib eye 1 extra large tortilla 1 avocado, diced 1 Tablespoon hatch chilies 1/2 roma tomato 4 slices of bacon Boil 1/2 of a small onion 1 clove of garlic 1/4 cup chiltepin peppers Water to cover 1 Tablespoon Apple Cider Vinegar 1 teaspoon Mexican Oregano 4 cans (7 3/4 oz) of El Pato tomato sauce Instructions Make your marinade, 1 cup of beer (use something that you like), 1/2 teaspoon granulated garlic, 1/2 teaspoon ground cumin, 1/2 teaspoon Mexican Oregano and 1/2 teaspoon Salt. I used a 10 oz rib eye for this. Trim any excess fat, mine was thick so I cut it into thinner slices. If you're buying meat for this buy thin cut meat of your choice. Add the beef to the marinade and let it mingle for at least 1/2 an hour. Cook the steak to almost well done.... Sorry to all my hard core medium rare loving steak friends. Dice up the steak. Heat an extra large tortilla to make it pliable and add the fillings. I used avocado, diced hatch chilies, tomatoes, meat and salsa. Then do the standard burrito fold. Lay down 4 slices of bacon and roll up the burrito. Cook the burrito on all sides until the bacon is crispy. For the Salsa Chiltepin: Boil 1/2 of a small onion, 1 clove of garlic and 1/4 cup chiltepin for 5 minutes. Use enough water to cover everything. Strain and add the ingredients to a blender. Also add Tablespoon Apple Cider Vinegar, 1 teaspoon Mexican Oregano and 4 cans (7 3/4 oz) of El Pato tomato sauce. Blend, wait at least one hour before serving. It is better (and hotter) the next day. My Blog Post: http://strangerecipe.com/2016/05/02/bacon-wrapped-burrito/ -~-~~-~~~-~~-~- Please watch: "Homemade Tender Carnitas Tacos" https://www.youtube.com/watch?v=adwFQoOiKcY -~-~~-~~~-~~-~-
    General Tso Tofu Recipe
    12:45

    General Tso Tofu Recipe

    How to cook General Tso Tofu For ingredients and printable recipe check out my website: http://jamesstrange.com/general-tso-tofu/
    Dairy Free Sweet Potato Mac and "Cheese"
    06:15

    Dairy Free Sweet Potato Mac and "Cheese"

    This delicious mac and "cheese" recipe using sweet potato and almond milk keep the recipe dairy free and vegan. But do not let that fool you. You will love this recipe.  A printable recipe can be found here: http://jamesstrange.com/recipe/dairy-free-sweet-potato-mac-cheese/
    Cooking with Steven
    Steamed Egg Custard - Cooking with Steven (Episode 3, Season 2)
    09:01

    Steamed Egg Custard - Cooking with Steven (Episode 3, Season 2)

    A college student's Chinese cooking show. We show you how to make easy, economical, healthy and authentic Chinese dishes. For detailed recipes, visit http://www.CookingWithSteven.com Filmed on location at Lee's Market, Albany, NY and Williams College, Williamstown, MA. Starring: Steven P. S. Cheng Edited by: Juan Baena Produced and directed by: Danny Y. Huang
    Tomato Omelette - Cooking with Steven (Episode 2, Season 2)
    05:46

    Tomato Omelette - Cooking with Steven (Episode 2, Season 2)

    A college student's Chinese cooking show. We show you how to make easy, economical, healthy and authentic Chinese dishes. For detailed recipes, visit http://www.CookingWithSteven.com Filmed on location at Lee's Market, Albany, NY and Williams College, Williamstown, MA. Starring: Steven P. S. Cheng Edited by: Juan Baena Produced and directed by: Danny Y. Huang B-Camera Operator: Diqian Wang Gaffer: Clair Embry Best Boy: Nai Chien Yeat Script Supervisor: Shirl Yang Kitchen Provided By: Katie Yosua
    Mapo Tofu - Cooking with Steven (Episode 1, Season 2)
    09:14

    Mapo Tofu - Cooking with Steven (Episode 1, Season 2)

    A college student's Chinese cooking show. We show you how to make easy, economical, healthy and authentic Chinese dishes. For detailed recipes, visit http://www.CookingWithSteven.com Filmed on location at Lee's Market, Albany, NY and Williams College, Williamstown, MA. Starring: Steven P. S. Cheng Edited by: Juan Baena Produced and directed by: Danny Y. Huang B-Camera Operator: Diqian Wang Gaffer: Clair Embry Best Boy: Nai Chien Yeat Script Supervisor: Shirl Yang Kitchen Provided By: Katie Yosua
    Cooking with Steven (Episode 5)
    09:17

    Cooking with Steven (Episode 5)

    A college student's Chinese cooking show. We show you how to make easy, economical, healthy and authentic Chinese dishes. For detailed recipes, visit http://www.CookingWithSteven.com Filmed on location at Lee's Market, Albany, NY and Williams College, Williamstown, MA. Starring: Steven P. S. Cheng Produced and edited by: Danny Y. Huang
    Cooking with Steven (Episode 6)
    05:01

    Cooking with Steven (Episode 6)

    A college student's Chinese cooking show. We show you how to make easy, economical, healthy and authentic Chinese dishes. For detailed recipes, visit http://www.CookingWithSteven.com Filmed on location at Lee's Market, Albany, NY and Williams College, Williamstown, MA. Starring: Steven P. S. Cheng Produced and edited by: Danny Y. Huang
    Cooking with Steven (Episode 4)
    08:14

    Cooking with Steven (Episode 4)

    A college student's Chinese cooking show. We show you how to make easy, economical, healthy and authentic Chinese dishes. For detailed recipes, visit http://www.CookingWithSteven.com Filmed on location at Lee's Market, Albany, NY and Williams College, Williamstown, MA. Starring: Steven P. S. Cheng Produced and edited by: Danny Y. Huang
    Cooking with Steven (Episode 2)
    06:44

    Cooking with Steven (Episode 2)

    A college student's Chinese cooking show. We show you how to make easy, economical, healthy and authentic Chinese dishes. For detailed recipes, visit http://www.CookingWithSteven.com Filmed on location at Lee's Market, Albany, NY and Williams College, Williamstown, MA. Starring: Steven P. S. Cheng Produced and edited by: Danny Y. Huang
    Cooking with Steven (Episode 3)
    09:21

    Cooking with Steven (Episode 3)

    A college student's Chinese cooking show. We show you how to make easy, economical, healthy and authentic Chinese dishes. For detailed recipes, visit http://www.CookingWithSteven.com Filmed on location at Lee's Market, Albany, NY and Williams College, Williamstown, MA. Starring: Steven P. S. Cheng Produced and edited by: Danny Y. Huang
    Good Food Gone Fab
    GFGF salmon edit new
    23:51

    GFGF salmon edit new

    GFGF Veg  Meat Stuffed Peppers
    35:05

    GFGF Veg Meat Stuffed Peppers

    GFGF WIngs Devil Crab Eggs
    31:09

    GFGF WIngs Devil Crab Eggs

    Low cost meals for Seniors with Kumar
    Cooking Class - Spiced Pumpkin and Potato Soup
    07:22

    Cooking Class - Spiced Pumpkin and Potato Soup

    A thick hot soup perfect for chilly nights. A simple and healthy dinner cooked within 20 minutes. Kumar cooked using a basic induction cooktop and an induction cooktop suitable frypan and saucepan. A potato masher was also used. Ingredients I/2 small butternut pumpkin (300-400gms) peeled 1 medium onion, peeled 1 medium potato, peeled 1 spring onion 1 carrot 1 small carton (500ml) chicken stock (vegetable stock for vegetarians) 1 slice wholegrain bread 1/4 cup grated tasty cheese Salt and pepper Olive oil Place a little olive oil into a small frying pan, cut the bread into small squares and fry in the oil until crisp, then put aside. Chop the onion, pumpkin, carrot, potato and bulb of spring onion finely, and cook with a little oil in a small saucepan for 5-7 minutes until softened. Add some of the stock and boil for another five minutes until vegetables are soft. With a fork or potato masher, mash up the cooked vegetables, add the remaining stock (add a little water if too thick), bring to boil and season to taste. Pour the soup into a bowl, sprinkle on some chilli flakes and a drizzle of olive oil and top with bread croutons and cheese.
    Cooking Class - Healthy Vegetable Fritters
    06:35

    Cooking Class - Healthy Vegetable Fritters

    Kumar cooked the Healthy Vegetable Fritters using a basic induction cooktop, a frypan, two small mixing bowls, a vegetable julienne shredder and a fish slice. Please visit: http://www.lowcostmealsforseniors.com.au/healthy-vegetable-fritters.html
    Pizza in a Pan - Low Cost Meals for Seniors Live Stream
    14:51

    Pizza in a Pan - Low Cost Meals for Seniors Live Stream

    Cooking Class - Fried Cauliflower Rice - Edit
    05:56

    Cooking Class - Fried Cauliflower Rice - Edit

    Equipment: Kumar cooked Fried Cauliflower Rice using a basic induction cooktop and an induction cooktop suitable frypan as well as a grater and two mixing bowls. Ingredients I/2 cup cauliflower per person 1 sprig spring onion 1/2 red capsicum 4 green beans 1 fresh corn cob or 1 cup frozen corn 1 carrot 1 egg 1 tbsp soy sauce 2 rashers bacon (leave out for vegetarians) 1 chopped chilli (optional) Salt and pepper Cooking oil / olive oil Method Grate the cauliflower on the coarse grater so that it resembles rice grains. Chop the bacon (if using) into small pieces and fry until crisp. Chop up capsicum and all other vegetables, add to the bacon and fry for a few minutes until cooked. Keep aside in a bowl. Beat the egg in a small bowl and transfer to the pan. Cook until done, then remove and slice into strands. Keep aside. Add the grated cauliflower to the pan with a little oil and cook for a few minutes, add all the vegetables and stir through. Add bacon (if using) and the sliced cooked egg and season with soy sauce, salt and pepper. Keep warm. Note: You can add whatever vegetables you have on hand, such as peas, cabbage, celery, zucchini, etc. Chop into small pieces and cook along with other ingredients.
    Cooking Class - Spiced Vegetable Wraps - Edit
    05:21

    Cooking Class - Spiced Vegetable Wraps - Edit

    This is a healthy, gluten free vegetable stuffed flat bread based on an Indian flatbread [dosa]. Normally dosas are made with a fermented urad dhal batter that requires overnight or a few hours of fermenting, this is a quicker and easier version. The filling uses seasonal vegetables and potatoes as well as chick peas for added protein, and some yoghurt mixed into it for a sauce. The mixture is lightly spiced or if you prefer it, you can use more fresh chilli or chilli powder. Ingredients Wraps [7 serves] 1.5 kg besan [chick pea] flour 500 gms semolina 1 tsp bicarbornate of soda salt water Filling [individual serves] ½ sweet potato 1 small potato ½ cup frozen peas ½ onion [peeled] 1 green or red chilli or chilli flakes ½ can chickpeas [drained] 1 tsp curry powder 1 tsp turmeric powder ¼ cup plain [natural yoghurt] salt vegetable oil Coriander leaves for garnish Method Chop sweet potato and potato into small cubes. Cover with enough water to cover and bring to the boil and cook until tender. Drain all the water from the saucepan. Chop onion and fry in a little oil until translucent. Add the chopped chilli or chilli flakes, the cooked potato and sweet potato, peas, chick peas, and curry powder. Add 2-3 tbsp of yoghurt and the turmeric and salt to taste – mix well and leave aside. ​For wraps, make a batter using 1 cup besan flour and ¼ cup semolina mixed in a bowl with a little salt. Add enough cold water [3/4 – 1 cup] to make a thin batter that has the consistency of a pancake batter. Add a small amount of bicarbonate of soda. To cook wraps - wipe a frying pan with a little oil, heat to medium and when the pan is hot, pour in a ladle of batter and swirl the pan to coat it evenly. Cook until lightly browned, about 2 minutes, and flip over with a spatula and cook the other side until lightly browned. Use remaining batter to make 2 more wraps. Divide the filling into 3, and spread over the wrap, roll them up and cut into 2 or 3. Garnish with chopped coriander. If you wish, you can stir chopped coriander leaves through some natural [unsweetened] yoghurt with a pinch of salt and use as a sauce.
    Cooking Class - Wonton Dumplings with Noodle Soup - Edit
    05:21

    Cooking Class - Wonton Dumplings with Noodle Soup - Edit

    Please visit the Low Cost Meals for Seniors website: http://www.lowcostmealsforseniors.com.au And the Beehive Industries website: http://www.beehiveindustries.com.au Ingredients (per person): 500 mL vegetable or chicken stock 1 bok choy 1 spring onion 1 bundle dried egg noodles 6 wonton wrappers 3 fresh mushrooms 2/3 stalks fresh coriander 100g minced chicken (meat option) 2 wombok [chinese cabbage] leaves white pepper small knob of ginger soy sauce sesame oil Method Grate as much ginger as you want Finely slice spring onion and coriander stalks [save leaves for garnish], save one leaf of spring onion for garnish Finely slice wombok leaves Chop mushroom into small dice Mix chicken mince (meat option) and chopped vegetables with ginger, add white pepper, small spoon of sesame oil and soy sauce, mix well Spread wonton wrappers on work surface and place a small spoonful of mixture in the centre Wet your finger with water and wet edges of the wonton wrapper Fold over and press edges together to seal Meanwhile bring stock and a little water to boil Add the noodles and bok choy to the boiling stock When the noodles are soft, add the wontons and drop into liquid simmer for 2 - 3 minutes Slice the spring onion leaf. Serve with a splash of sesame oil and soy sauce or chilli sauce Garnish with coriander leaves and sliced spring onion
    Cooking Class - Stir Fried Spiced Prawn Noodles
    33:57

    Cooking Class - Stir Fried Spiced Prawn Noodles

    Cooking Class - Chicken Biryani
    10:33

    Cooking Class - Chicken Biryani