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Photo Jesus Joseph Mary Color by Barta IV from Flickr

Editorial by Rick Remmers

Jesus’ birth is the most important birth of all the billions that have taken place through earth’s history. His life, death and resurrection are at the center of the plan of salvation and our hope for eternity.

Jesus’ birth gives significance to every other birth on this planet. Every child that is born has infinite value because of His advent. As the people of God, we recognize this importance and choose to value every young person as well.

At the Chesapeake Conference, we have made ministry to children and youth a high priority. We invest time, resources, creativity and energy into a wide range of ministries to reach every child of God.

Image by varintorn on Pixabay

Vicki Bernard, a member of Pennsylvania Conference's Hillcrest church in Wellsboro shared this family favorite, an easy chocolate cake recipe.

Ingredients

  • 3 cups of flour
  • 1 1/2 cup sugar
  • 2 tsp. baking soda
  • 1/2 cup cocoa
  • 1 teaspoon salt
  • 2 teaspoon vanilla
  • 2 teaspoon vinegar
  • 1 cup canola oil
  • 2 cup water

Sift together flour, sugar, baking soda, cocoa and salt. Combine the vanilla, vinegar, canola oil and water. Stir liquid into flour mixture until combined.

Bake in ungreased bundt pan for 1 hour, or an ungreased 9 x 13 inch pan for 30 minutes at 350 degrees.

When cooled, frost or serve with whipped cream or sprinkle with powdered sugar.

 

Image by Joel Springer

Jackie Gonzalez-Feezer, a member of Chesapeake Conference’s Ellicott City (Md.) church, shared the recipe for the peppermint bark brownies featured on the cover.

Peppermint Bark Brownies

Makes 12-15 brownies

Ingredients

Image by Joel Springer

Could that cobbler you’re baking be an evangelistic tool? Might a simple conversation around the potluck table make a difference? This month we’re sharing delicious recipes and inspiring stories that will make your mouth water and your heart full.

Read these stories from the December 2018 Visitor:

Photo by Couleur on Pixabay

Recipe by Aracely Balleza

1 medium head of cauliflower, cut into large pieces
1 medium onion, finely chopped
1 c. of shredded cheese
2 eggs
1 c. all purpose flour
Salt to taste
2 garlic cloves, finely chopped

Instructions

Place cauliflower into boiling water and cook until tender enough to mash with a fork.

Transfer cauliflower from water to a large bowl and add the onion, cheese, eggs, flour, garlic and salt.

Mix all the ingredients well and form into patties.

Heat oil in frying pan and place patties into oil and cook until golden brown, turning once.

Photo by Joel Springer

Recipe by Eileen Wright Lester

Ingredients

3 16 oz. packages frozen blackberries 3 cups sugar
6 tablespoons butter, cubed
1⁄2 teaspoon vanilla
3 cups our 3⁄4 cup sugar
3 teaspoons baking powder
1 teaspoon salt
3⁄4 cup oil
2 eggs
1 3⁄4 cups milk

Instructions

Image by Joel Springer

Recipe by Nellie Dakanay

Ingredients

Tofu
Oil
1 medium cabbage Handful short beans Handful carrots
1 stalk celery
1 medium onion
1 clove garlic Soy sauce
2 lbs uncooked
thin noodles
Black pepper
Salt
Garlic powder

Preparation (for 4+ people)
Slice tofu. Chop onion and garlic. Chop half of the cabbage. Thinly slice a handful of beans, carrots and celery.

Instructions

photo by Joel Springer

Recipe by Aracely Balleza

Ingredients
5 zucchini, diced
3 tomatoes, diced
1 medium onion, diced 3 garlic cloves, minced 1 jalapeño, thinly sliced

Instructions
1 can of corn
3 teaspoons sour cream
2 teaspoons butter Salt to taste

Heat frying pan, add butter, onion and garlic. Sauté until translucent (about ve minutes). Add the zucchini, tomatoes, jalapeño, corn and salt. Cover and let simmer for about 15 minutes until vegetables are cooked through. Remove from heat and stir in sour cream.