I am talking about wholesale changes in lifestyles where fear is cast to the wind and submission to God is not held back and the opinions of the world are irrelevant and the heart’s only consuming passion is to know Christ and be more like Him. As Paul said in 3:18, the veil has been lifted and we now have the, 3:17, “liberty” to want God and allow God to make us like Himself. To put all things, even our lives into His hand, and permit Him to take us where the road leads believing with all our hearts that when He cuts the ties to all the idols we cherish for support, affirmation and security, we will be thankful when we arrive through the journey at His particular destination.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains		Ghirardelli, Cookies	3	Servings

INGREDIENTS

1/2	c	Butter or margarine
1/2	c	Sugar
1/4	c	Packed brown sugar
1		Egg
1	ts	Vanilla
1	c	Plus 2 Tbsp unsifted flour
1/2	ts	Baking soda
1/2	ts	Salt
2/3	c	Chopped walnuts or pecans
8	oz	Ghirardelli Bittersweet Chocolate

INSTRUCTIONS

DIRECTIONS: For food processor method, place butter (cut up), sugar, brown
sugar, egg, and vanilla into processor bowl; process about 10 seconds. (Or
in a mixer, cream softened butter with same ingredients.) Stir flour with
baking powder and salt; blend into creamed mixture. Add nuts. Chop
chocolate bars into small pieces; stir into dough. Drop by rounded teaspoon
onto ungreased baking sheets. Bake at 375-F for 8 to 10 minutes or until
light golden brown. Cool on racks. These cookies are delicious served warm
when the chocolate is still soft. To reheat cookies in the microwave,
process 2 or more cookies for 15 to 20 seconds.
Source: Recipes from Ghirardelli Chocolate Company of San Francisco
From: Sallie Austin
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Uninspired by Jesus? Bet you’ve never met him!”