❁Saved By Grace❁

This song reminds us that the debt of sin has been paid by Christ and with that freedom, is the responsibility of not being distracted by this temporary world. We're just passing through this life and heaven is our final destination. So when you have worldly problems, remember that 'this too shall pass.'

O Lord, I Lift up my Soul (Rich Moore) – Scripture Song with Lyrics (Psalm 25:1-7)

LINK TO ORIGINAL VERSION WITH DRUMS: O Lord, I Lift up my Soul (Rich Moore) – Scripture Song with Lyrics https://www.youtube.com/watch?v=erUqvJlpzZs&list=PLB8D113C0746C4DDF&index=13 I am a singer, guitarist, and songwriter. This is an original contemporary Scripture Song (demo version) I recently wrote and recorded. May those who listen find it a great blessing, to the glory of the Lord Jesus…

(Proverbs 3: 5-6)

Put your trust totally in God and let Him guide you this season. His plan for your life and how He intends on getting you there exceeds your ability to comprehend, so lean not on your own understanding.

Don't spend your days "doing you", but spend them doing what God asks of you and He will, without any doubt, direct your path to His goodness.

I hope 2024 is a lot of things, but I truly hope it brings more peace in the world. 💛

FLEABAG (2016 - 2019) Season 1 | Episode 1

The best homemade lasagna

Recipe by (@andriaorganichomecooking)

The best part of the lasgna is the sauce, hands down! A fast lasgna is easy to make, you can just use a store bought jar of sauce, but it won't taste homemade! This recipe combines making a homemade sauce with making a lasgna fast and easy! My quick homemade sauce is a perfect way to speed up the process of making lasagna without having to sacrafice on taste by using a store bought ready made sauce.

I hope you enjoy this recipe as much as I do! You can see how to make this delicious dish on my YouTube cooking channel: Cooking with Andria - Episode 19.

INGREDIENTS:

1 package of lean ground beef

4 cups (2 cans) Finely chopped tomatoes (I use Mutti Tomatoes)

4 cloves of fresh garlic

1 bunch - 5-6 green onions

2 tbs of olive oil

seasoning: Salt, pepper, chili flakes

2 cubes of vegetable bouillion

1 cup of freshly grated Grana Padano Cheese

1 cup of freshly grated Parmiggiano Cheese

2 large buffalo mozeralla balls

1 package of fresh/dried lasagna sheets

Fresh parsely

Fresh basil

INSTRUCTIONS:

Preheat oven to bake at 375F

To make the sauce: Chop green onions and garlic and add to a sauce pan with olive oil and heat until onions start to soften (1 min)

Add in ground beef and season with salt and pepper and cook until beef is browned.

Add in the 2 cans of finely chopped tomoatoes, I use Mutti canned tomatoes, the higher quality tomatoes you use, the less acidic and time needed to cook them down.

Add in 2 cans of water and 2 cubes of vegetable bouillion and dissolve in the sauce. Season with salt and pepper and chili flakes to taste.

Let sauce boil for 15-20 mins, stirring occasionaly.

While sauce is boiling prepare the rest of the ingredients for the lasgna. Slice the buffalo mozerlla into thin slices. If you don't have fresh mozerella, regular grated is fine as well.

Grate the grana padano and parmiggiano cheese and set aside

Drizzle olive oil on the bottom of the caserole dish and a couple of tbs of sauce, so there is a thin later on the bottom.

Add a layer of lasagna sheets so it covers the bottom completely.

Pour 1/3 meat sauce so it covers the pasta and sprinkle with both grated cheeses and then top with a layer of mozerlla cheese

repeat 2-3 layers. Last layer top with cheese and some freshly chopped parsley and basil, I reserve a litte sauce for the top and add some water if there isn't enough moisture from the sauce alraedy.

Bake at 375F for 40-50 mins until the ends are crispy (you might have to cove half way through) and you can easily put a knife through the pasta sheets.

Serves 6-8 peope

Penne all Vodka

Recipe by (@andriaorganichomecooking)

One of my all time favourite pasta recipes is penne alla vodka. When I was younger I didn't think much about the Vodka part and didn't think there was actual Vodka in the sauce, but as an adult I can appreciate the fact that there is Vodka in the sauce!

This delicous tomato cream sauce is really easy to make and the Vodka is the star so don't skip that step. I hope you enjoy this recipe as much as I do! I've added my own little twist to make it extra creamy!!

INGREDIENTS:

300g of Penne Pasta (or your favourite pasta)

1 tsp of olive oil

2 tbs of butter

1 small onion (finely chopped)

2 - 4 garlic cloves

1/4 cup of tomato paste

1 1/2 cups of table cream (18%) (Half and half also works)

1 cup of cherry tomatoes

4 fresh basil leaves

Salt (to taste)

Pepper (to taste)

1 1/2 cups of freshly grated parmigiano Reggiano Cheese

2 tbs of Mascarpone cheese

INSTRUCTIONS:

Bring a large pot of salted water to boil and cook the penne pasta to aldente as per the directions on the package.

Meanwhile chop your onions and garlice as fine as you can get them, you can use a mini chopper to get them fine. Heat a large deep skillet on medium heat, drizzle in the olive oil and add in the onions and garlic. Sautee on medium heat until the onions are slightly translucent.

Then add in the 2 tbs of butter and cook for an additional 30 seconds.

Add in the 1/4 cup vodka and let the alcohol burn off, another 30 seconds or so and then stir in the 1/4 tomato paste.

Stir in the cream and reduce the heat to medium - low and let sauce simmer, it should be a slow boil, bubbling around the edges of the sauce pan.

After a couple of minutes the sauce should start to thinken. add in the parmigiano cheese and the 2 tbs of mascarpone.

Remove 1 cup of the pasta broth before draining your cooked pasta and set aside.

Chop the cherry tomatoes in half and add them to your sauce. You can turn the heat to low at this point. Also chop the basil into strips and add to the sauce.

Lastly scoop the cooked pasta into your sauce until its all combined.

If the sauce is too thick. slowly add some of the pasta broth, this loosens the sauce up to a perfect shiny consistency for serving.

Add to a disk and garnish with more parmigiano cheese and fresh basil (and if you like heat, at some chilli flakes)

Homemade Tiramisu (Egg Free)

(Recipe by @andria.cooks)

INGREDIENTS: (I use organic where possible!)

2 cups of whipping cream

1 cup of mascarpone (room temp)

1/4 cup granulated sugar

1 tsp of vanilla extract

2 cups of strong coffee/ 1 cup of espresso (cooled)

3 tbs of unsweetened cocoa

2 packages of lady fingers

Instructions:

Whip the whipping cream with hand mixer until stiff peaks are formed. Put in the fridge until you are ready to use it.

Make the coffee and let cool in a small deep bowl.

Mix the mascarpone, sugar and vanilla extract together until mixed, then fold in 1 cup of whipping cream at a time until mixed. Then mix on the mixer for a minute until creamy smooth.

Penne alla vodka

(Recipe by @Andria.Cooks)

INGREDIENTS

250g dry penne pasta

1 onion chopped

4 cloves of garlic chopped

1/4 cup vodka

2 tbs of tomato paste

1 cup of cream (half and half)

1 cup of freshly grated parmigiana cheese

Freshly chopped parsley

Salt

Pepper

Chilli flakes

Olive oil

INSTRUCTIONS

Put on a pot of water to boil and make sure you salt the water before adding in the pasta. Once the water starts boiling cook the pasta as per the instructions on the package. Usually 10-15 min depending on how aldente you want it.

In a large sauce pan turn to medium heat and drizzle with olive oil. Add in the chopped onions and garlic and cook until slightly browned, do not over brown them or let them burn, stir constantly. Add the chilli flakes and I season with a little salt and pepper.

Turn down the heat and the tomato paste, stir it around until it’s mixed together. Then add the vodka, stir constantly, the alcohol will burn off fairly quickly. Add the cup of cream and mix until combined and cook on low heat for about 15 mins, stirring frequently. Add salt and pepper to taste.

Once the pasta is cook, keep 1 cup of the pasta water and set aside. Remove pasta from the water.

Add the parmigiana cheese to the sauce and mix, it will thicken the sauce immediately. Turn off the heat and add in the cooked penne pasta and mix until all the pasta is covered with sauce. Add a little bit of the pasta water to loosen the sauce.

Add pasta to a plate and top with freshly grated parmigiana and freshly chopped parsley and chilli flakes. You can also add a protein like grilled chicken or salmon on top! Serves 2-3.

Enjoy!

Home Made Donuts (Copy Cat Krispy Kreme)

(Recipe by @andria.cooks)

These donuts are so delicious! Not intentional, but they tasted just like Krispy Kreme donuts, so I call them my copy cat Krispy Kreme donuts. They are so perfectly cripsy on the outside and so light and fluffy on the inside it literally melts in your mouth! I hope you all enjoy this recipe as much as I do! If you make them, let me know how it turns out! It makes approximately a dozen donuts

INGREDIENTS:

4 1/2 cups of flour

2 Tbs yeast

1 cup warm water

1/2 cup sugar

1/2 tsp salt

1 cup butter, melted

1/2 cup of milk (warmed)

2 eggs

2 egg yolks

2 cups of vegetable oil

VANILLA GLAZE:

3 cus of powdered sugar

1/2 cup water/milk

1 tsp vanilla extract

CHOCOLATE GLAZE:

1 package of high quality milk chocolate, melted

2 tbs of butter, melted

INSTRUCTIONS:

1. In a stand mixeer, mix the warm water, yeast and 1 tbs of sugar and let sit for 5-10 mins and then add in remaining sugarr, salt, warm milk, butter, eggs and egg yolks.

2. Add in the flour and mix in mixer with dough hook on low speed until dough comes together. Transfer dough to a lightly floured surface and knead by hand for 5 mins, the dough should not be dry, it should feel tacky to touch. Place it in a large oiled mixing bow and allow to rise for 1 hour in a warm place. (Do not cover)

3. Transfer dough to a lightly floured surface and roll out to 1/2 in thickness and cut out the donut shapes using a donut cutter, if you don't have a donut cutter, you can use a large measure cup or glass and just cut out the middle whole with a knife or a small bottle lid. Once they are cut, allow the donuts to rise for another 20-30 mins.

4. Heat the oil in a medium size sauce pan over medium-low heat. Fry donuts until lightly golden brown, then flip to the other side. Once the other side is brown, remove with stainer and transfer to cooling rack to allow oil to drip off. You can fry 2-3 donuts at a time. Repeat until alll the donuts are cooked.

Double chocolate Brownies (With Walnuts)

(Recipe by Andria.Cooks)

INGREDIENTS:  (I use all organic)

½ cup of unsalted butter, melted 

1 cup white granulated sugar

2 large eggs

2 teaspoons vanilla extract

1/2 cup all purpose flour

1/2 cup unsweetened cocoa powder

1/4 teaspoon salt

¼ cup dark chocolate chips

¼ cup milk chocolate chips

¼ cup of chopped walnuts (or nuts of your choice)

INSTRUCTIONS:

Preheat oven to 350°F (175°C).

Lightly grease an 8-inch square baking pan with cooking oil spray. Line with parchment paper and set aside.

Combine melted butter and sugar together in a medium-sized bowl. Using a spatula mix well for about a minute, continuously folding over. Add the eggs and vanilla; and stir until mixed.

Sift in flour, cocoa powder and salt. With a spatula, gently fold the dry ingredients into the wet ingredients until JUST combined (TIP:  Do not over mix at this point, this will make the brownies texture become more cakey)

Add in the Chocolate chips and sliced almonds (Or chopped walnuts) and give it a quick stir until mixed.

Pour batter into prepared pan, smoothing the top out evenly.  You can add more chocolate chips and walnuts on top if you like.

Bake for 20-25 minutes, or until the centre of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven). If testing with a toothpick, the toothpick should come out dirty for more soft fudge-textured brownies, so do not over bake!