Michelle and Starla wrap up the "Why Submit" study and look at the final chapters. They talk about re-evaluating priorities for the home and finding balance in your activities outside the home.

Starla shares

Joy's Chicken Enchiladas with White Sauce

Ingredients:

10 small soft tortillas

3 TBS four

2 cups chicken broth

1 cup sour cream

2 1/2 cups cooked and shredded chicken

3 cups Monterey Jack cheese

3 TBS butter

4 oz can diced green chilies

Instructions:

1. Preheat over to 350 degrees

2. Combine shredded chicken with 1 cup cheese.

3. Fill tortillas with the mixture above and roll each one and place in greased 9x13 pan.

4. Melt butter in a pan over medium heat.

5. Stir flour into butter and whisk for 1 minute over heat

6. Add broth and whisk together. Cook over heat until it's thick and bubbles.

7. Take off heat and add in sour cream and chilies.

8. Pour mixture over enchiladas and add remaining cheese to top.

9. Bake in oven for 20-23 minutes and then broil for 3 minutes to brown the cheese.

Michelle and Starla explore the wisdom, the "Treasure," that the Lord wants us to have in our homes. In Christ we find that Treasure. They look at Proverbs 31, and the principles that guide the godly woman depicted there.

Michelle shares a recipe for

Cinnamon Roll Poke Cake

Ingredients:

Vanilla cake mix (plus ingredients to prepare as directed)

1 cup brown sugar

1 TBS cinnamon

1/2 c. melted butter

1 can sweetened condensed milk

8 oz cream cheese softened

1/2 cup unsalted butter, softened

2 c. powdered sugar

1 tsp vanilla extract

2 TBS milk

Directions:

Prepare and bake vanilla cake as directed in 9x13 pan.

In a bowl, mix brown sugar, cinnamon, and melted butter.

Once the cake is baked, use a fork or spoon/straw to poke holes all over the cake.

Pour the sweetened condensed milk evenly over the cake.

Drizzle the cinnamon sugar mixture over the cake evenly.

Let cake cool - you can place in refrigerator.

For the icing

In a mixing bowl, beat cream cheese and butter until smooth. Add in powdered sugar, vanilla and milk and continue beating until creamy.

Spread frosting over cooled cake and return to refrigerator for at least 30 minutes.

The cake will get more moist if allowed to sit in refrigerator overnight before serving.

Michelle and Starla talk about maturing in our faith, and how we grow in our everyday lives.

How can we grow and stand firm against the enemy's schemes? Listen and find out!

Michelle and Starla do a kitchen segment where they share simple family snacks.

Woofie Cookies:

ritz crackers

marshmallows

semi sweet morsels

Spread ritz cracker with peanut butter. Place 3 marshmallows on top. Place 3-4 semisweet morsels on cracker.

Bake at 375 for 5-7 minutes

Sweet Treats:

vanilla wafers

peanut butter

marshmallows

Spread peanut butter on vanilla wafer. Place marshmallows on top. Broil about 5 minutes.

Join Michelle and Starla as they continue in the "Why Submit?" study. This week they talk about pouring out a sacrifice and what that might look like in our lives, homes and families.

Starla shares a powerful example from her own life of how the Lord asked her to sacrifice something very dear. Listen to find out more!

Michelle and Starla "stir it up" in the kitchen! They try out a recipe for the famous "Utah cookies". Watch to the end to see how it turns out!

Utah Cookies

Ingredients:

For dough:

1/2 cup unsalted butter, softened

1/4 cup oil (we used avacado)

1/2 c. granulated sugar

1/2 c. powdered sugar

1 egg

1/2 tsp vanilla extract

1/2 tsp almond extract

2 c. all purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

For the frosting:

1/2 c. unsalted butter, softened

6 1/2 c. powdered sugar

4-5 TBS milk

pink gel food coloring

Step 1:

Preheat over to 350

Cream butter, oil and sugars together until smooth

Mix in egg, vanilla and almond extracts

Step 2:

Add dry ingredients:

In a small bowl, combine flour, baking powder, baking soda and salt. Mix into the wet ingredients until a soft dough forms.

Step 3:

Press the dough

To get the textured edges, form large balls of cookie dough. Press down with a glass. Sprinkle lightly with granulated sugar.

*Don't bake too long. Chill baking sheet for 10 minutes before baking for exactly 8 minutes. Remove from oven and cool about 30 minutes.

The Frosting:

With a hand mixer, cream the butter. Mix in 2 cups of the powdered sugar and milk. Add in remaining sugar. Mix in the food coloring. Mix until desired consistency and frost the cooled cookies.

These were delicious!

Michelle and Starla continue in the discussion of "Why Submit?" Discovering the Key to a Contented Life. They discuss having a "gentle and quiet spirit," and not being too easily offended! They discuss how "obedience is better than sacrifice" to the Lord, and how obedience can sometimes involve something new, or just being steadfast in the same circumstances.

They talk about the importance of the words we use and look at some proverbs that talk about how we use our speech.

Michelle shares a recipe for potato casserole:

frozen hash browns

1 stick butter

1 onion

1 c. cheese

1 c. sour cream

1 can cream of chicken

salt

ritz crackers

Melt 2/3 of stick of butter in 9x13 pan . Place hashbrowns in dish with onions on top. Put cheese on top of that. Mix soup and sour cream, salt and pepper and place on top of cheese. Melt butter and mix with ritz crackers.

Bake at 350 for 40 minutes.

Michelle and Starla continue the journey through

"Why Submit? Discovering the Key to a Contented Life".

They discuss the institutions put in place by God and our responsibility in each of them.

Recipe from Starla:

Steak Diane with Mushroom Cream Sauce

(Can substitute chicken if desired)

2 steaks

1 c. mushrooms, sliced

2 TBS butter

1/2 c. heavy cream

1 TBS Dijon mustard

1 TBS Worcestershire sauce

2 cloves of garlic, minced

salt and pepper to taste

Directions:

Season steaks with salt and pepper on both sides and set aside. In skillet, melt butter over medium heat. Add steak and cook to desired doneness. Remove steaks and sauté mushrooms, garlic until tender. Stir in cream, mustard and Worcestershire sauce and cook until it thickens up. Add steaks back into skillet and cover them with sauce. Can serve over mashed potatoes.

Join Michelle and Starla as the discuss the next chapter of "Why Submit?" Find out what "modern day plagues" have infiltrated the culture and how we can combat them.

Michelle shares a recipe of creamy chicken noodle soup.

Ingredients:

8 cups water

6 chicken bouillon cubes

8 ounces medium egg noodles

2 cans cream of chicken soup

8-12 ounces of sour cream (depending on how creamy you like it)

2 chicken breasts, boiled and shredded, OR can use 2 cans chicken.

White Pepper

Directions:

Boil noodles for 10 minutes in water with bullion.

Add cream of chicken soups and sour cream.

Shred chicken and add in.

Add pepper to taste. Simmer until well blended and warm.

Join us for an encouraging episode about love and marriage with Scott and Dawn Smith.

Scott and Dawn have been on staff at Lakewood Baptist Church for 26 years. They have helped countless couples repair and build strong marriages through their wise counsel from God's Word.

For more wisdom from Scott and Dawn, check out their podcast called "Forever Marriage" on Apple Podcasts and Spotify.

Contact info for Scott and Dawn:

Website:

Forevermarriage.org

Email:

Scott: [email protected]

Dawn: [email protected]

Dawn shares a recipe:

Elizabeth's Blueberry Muffins

1 egg

1/2 cup oil

3/4 c. milk

1 c. oatmeal

1 cup all purpose flour

1 tsp vanilla

2 tsp baking powder

1/2 tsp salt

1/2 cup sugar

1 cup blueberries (dust in flour) - can substitute other fruit

Mix all ingredients except blueberries. Fold in blueberries and pour into greased muffin pan (12). Bake @400 for 20 minutes or until lightly brown.

Michelle and Starla dive deeper into the book "Why Submit," exploring the chapters "Side by Side" and "Dead Head."

Join them for this lively discussion about some topics that can sometimes be controversial.

Register for the Giveaway by emailing to:

[email protected]

Type "giveaway" in the subject and that's it! You are entered!

BIG NEWS!!!

STIR IT UP Merch is now available online at

stiritupstore.myshopify.com

Starla shares a yummy dessert recipe:

Cinnamon Sugar Crescent Roll Pizza

1 can crescent rolls

2 TBS unsalted butter

1/4 sugar

1 tsp cinnamon

For the glaze:

1/2 c. powdered sugar

1-2 TBS milk

1/4 vanilla extract

Preheat oven to 375. Line baking sheet with parchment paper. Unroll crescent dough and inch the seams together to make a single sheet.

Brush the dough with melted butter, then combine cinnamon and sugar in a bowl and sprinkle over the top.

Bake 10-12 minutes until golden brown and puffed.

Allow to cool.

Make Glaze by whisking powdered sugar, milk, and vanilla in a bowl until smooth and pourable.

Drizzle over warm pizza.

In this second week of discussing "Why Submit?" Michelle and Starla talk about what submission is, and humility as the key to fully submitting to God and others. They discuss how humbling ourselves before God, as the Apostle Peter talks about, actually leads to decreased anxiety. When we trust in God as Sovereign and understand who He is and who we are in relationship to him, we can rest in that.

Michelle shares a personal experience from her own life where she had crippling anxiety around a particular situation.

Starla shares an Insta-pot cube steak recipe:

Ingredients

• ▢ 1 ½ cups water
• ▢ 1 can French onion soup
• ▢ 1 can cream of chicken soup
• ▢ 1 packet packet Au Jus Gravy mix
• ▢ 4 cubed steaks (about 2 pounds)
• ▢ ¼ cup water
• ▢ 3 Tablespoons cornstarch

• Pour 1 1/2 cups water, 1 can French onion soup, 1 can cream of chicken soup and 1 packet packet Au Jus Gravy mix into instant pot. Whisk together well.
• Place 4 cubed steaks into pot making sure to coat the pieces in the gravy.
• Close lid, turn valve to "Sealing." Cook on Manual High pressure for 20 minutes. Note: It will take anywhere from 5-10 minutes to come up to pressure before cooking. 
• If you get a "burn" message, just give it a few minutes, it will eventually start cooking. Or, open it back up, scrape the bottom really well to make sure there are no bits sticking to the bottom. Add a bit more water to thin it out a bit then try again. 
• After cooking, carefully turn valve to “Venting” (this is called a “Quick Release”). Be VERY careful of the steam that will quickly come out. Allow all of the steam to fully release before unlocking lid.
• Turn the Instant Pot to the sauté setting. Remove the cubed steaks.
• In a small bowl or measuring cup, mix together 1/4 cup water with 3 Tablespoons cornstarch (this is called a "slurry").  Pour this slurry mixture into the gravy that is already in the Instant Pot. Whisk well to combine. Continue to whisk until gravy starts to thicken. Place cubed steaks back into the pot to warm them back up. Turn off Instant Pot.
• Serve cubed steak with gravy over mashed potatoes.