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Quit being satisfied with little five percent yields of pleasure that get eaten up by the moths of inflation and the rust of death. Invest in the blue-chip, high-yield, divinely insured securities of heaven. A life devoted to material comforts and thrills is like throwing money down a rathole. But a life invested in the labor of love yields dividends of joy unsurpassed and unending.
John Piper

The godly do suffer and complain about it at times. But the Bible teaches plainly that their suffering, even after their conversion and reconciliation to God, is not punishment any longer, but chastening. It is not the punishment of a God who is angry with them, but the chastening of a God who is reconciled to them. Whom God loves, the Scriptures says, He chastens. He makes all things, including pain, “work together for good for them that love God, and are called according to His purpose.” That should be the consolation and strength of the saints… That affliction is actually a blessing in disguise. At other times, the pain hurts so much that they cannot, through the tears, see the disguise. Momentarily they lament the heavy hand of God upon them, but when they are thinking in their most saintly character, they praise God. His rod and staff comfort them.
John Gerstner

    • Roasted Red Pepper Pesto Cheesecake

    Posted on
    0
    (0)
    CATEGORY CUISINE TAG YIELD
    Dairy, Eggs Appetizers 12 Servings

    INGREDIENTS

    1 c Butter-flavoured cracker-
    Crumbs (about 40 crackers)
    1/4 c (1/2 stick) butter or marg.
    2 pk Cream cheese, softened
    1 c Ricotta cheese
    3 Eggs
    1/2 c (2 oz) grated parmesan
    1/2 c Pesto sauce
    1/2 c Drained roasted red peppers,
    Pureed.

    INSTRUCTIONS

    Mix crumbs and butter.  Press onto bottom of 9 inch springform pan. Bake at
325F for 10 minutes. Mix cream cheese and ricotta cheese with electric
mixer on medium speed until well blended.  Add eggs, 1 at a time, mixing
well after each addition.  Blend in remaining ingredients. Pour over crust.
Bake at 325F for 55 minutes to 1 hour. Run knife or metal spatula around
rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4
hours or overnight.  Let stand 15 minjutes at room temperature before
serving. Garnish, if desired. Serve with crackers. Makes 12 to 14 servings.
ch.
Posted to MM-Recipes Digest V3 #259
Date: Sat, 21 Sep 1996 17:45:39 -0400
From: Cindy J Hartlin <chartlin@localhost.total.net.idiscover.net>

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