So Proud of my Husband

May 17, 2010 at 10:47 am (Ministry, Vision Baptist Church)

I am always impressed with my husband’s sermons and I should have been posting them for you all before. I thought I should begin sharing them with you. This one is the best one yet!

His sermon starts around 43 or 44 minutes in. . .

Click here to watch last’s night service at Vision Baptist Church.

Like this:

Be the first to like this post.

Leave a Reply Cancel reply

Enter your comment here...

Fill in your details below or click an icon to log in:

Email (required) (Address never made public)

Name (required)

Website

You are commenting using your WordPress.com account. ( Log Out / Change )

You are commenting using your Twitter account. ( Log Out / Change )

You are commenting using your Facebook account. ( Log Out / Change )

Cancel

Connecting to %s

Follow me on Twitter!

excited about the service tonight @VisionBaptist! We'll be honoring Keith and Rebecca Shumaker, missionaries to Burkina Faso! 10 months ago

thinking it's a bit strange that facebook is blocked at work because it's a social network but twitter isn't 10 months ago

$2 for $5 Starbucks Card https://deals.mamapedia.com/deals/starbucks-card-134-f13?ref_id=32836 1 year ago

done with language school at 1; spent time studying; ate lunch; now at @chrisandandria 's house working on blog posts and such 2 years ago

praying for my pastor @wagardner and his family in the loss of his dad 2 years ago

Featured Recipe

May 2010
S	M	T	W	T	F	S
« Oct
	1
2	3	4	5	6	7	8
9	10	11	12	13	14	15
16	17	18	19	20	21	22
23	24	25	26	27	28	29
30	31

A "Better for You" Monkey Bread

Prep Time:15 min
Start to Finish:1 hr 10 min
makes:16 servings

1/4 cup sugar
2 teaspoons ground cinnamon
2 cans (16.3 oz each) Homestyle refrigerated reduced-fat buttermilk biscuits
1/2 cup chopped pecans or walnuts
3/4 cup fat-free caramel topping
2 teaspoons vanilla

1. Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
2. In 1-gallon resealable food-storage plastic bag, mix sugar and cinnamon. Separate both cans of dough into 16 biscuits. Cut each biscuit into quarters. Add biscuit pieces to sugar mixture. Seal bag; shake to coat. Layer biscuit pieces and pecans in pan.
3. In small bowl, mix caramel topping and vanilla. Pour over biscuit pieces.
4. Bake 40 to 45 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Invert onto serving plate. Serve warm.

Nutritional Information
1 Serving: Calories 250 (Calories from Fat 80); Total Fat 8g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 640mg; Total Carbohydrate 39g (Dietary Fiber 1g, Sugars 15g); Protein 3g % Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 8% Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 2 1/2 *% Daily Values are based on a 2,000 calorie diet.

Kelli Canfield