While researching the biblical principles of giving, I considered the subject of worship. Frankly, I had never before studied worship in detail to find out God’s point of view. I have come to the conclusion that giving, along with our thanksgiving and praise, is worship. In the past I made pledges to my church to be paid on a yearly basis. Once a month, I would write a check while in church and drop it in the collection plate. Sometimes I would mail a check from my office. My objective was for the church to get the total pledge before the end of the year. Though I had already experienced the joy of giving, the act of making my gift had little relationship to worship. While I was writing this book God convicted me to begin giving every time I went to church. The verse that spoke to me about this Deuteronomy 16:16: “Do not appear before Me empty-handed.” When I started doing this, if a check were not handy, I gave cash. At first I thought about keeping up with the money given. Then God convicted me again. He seemed to say, “You do not need to keep up with the amount of cash. Give to Me simply out of a heart of love, and see how much you enjoy the service.” I made this change in giving habits, and it has greatly enhanced my joy in our worship services (Wayne Watts).

Other Authors

CATEGORY	CUISINE	TAG	YIELD
Dairy	English		16	servings

INGREDIENTS

2/3	c	Sugar
2/3	c	Evaporated fat-free milk
3	tb	Unsweetened cocoa
1	tb	Cornstarch
1/4	c	Kahlua; (coffee-flavored liqueur)
16	oz	Angel food cake; cut into 1-inch cube
2 3/4	oz	English toffee candy bars; chopped (such as Skor or Heath bars, 2 -1.4-ounce bars )
3	c	Fat-free milk
3	pk	Vanilla instant pudding mix (3 – 3.4-ounce packages; not sugar-free)
2	c	Sliced banana; divided
12	oz	Frozen reduced-calorie whipped; thawed and divided

INSTRUCTIONS

This amount of milk combined with 3 packages of pudding mix yields a
very thick mixture that works well for this trifle.
1. Combine first 4 ingredients in a medium saucepan; bring to a boil.
Cook until sugar is dissolved and mixture is thick (about 3 minutes),
stirring frequently. Remove from heat; stir in Kahlua. Cool.
2. Combine chocolate mixture and cake in a large bowl; stir in chopped
candy bars, reserving 1 tablespoon for topping. Set aside.
3. Beat 3 cups milk and pudding mix at medium speed of a mixer until
well-blended. Stir in cake mixture. Cover; chill 15 minutes.
4. Spoon half of cake mixture into a trifle dish or bowl. Arrange 1
cup bananas evenly over cake mixture; top with half of whipped
topping. Repeat layers; end with whipped topping. Sprinkle with
reserved 1 tablespoon chopped candy bar. Chill 1 hour. Yield: 16
servings (serving size: 1 cup).
CALORIES 306 (14% from fat); FAT 4.7g; PROTEIN 5.5g; CARB 60g; FIBER
0.5g; CHOL 4mg; IRON 0.4mg; SODIUM 473mg; CALC 134mg
Recipe by: Cooking Light Magazine, September 1999, page 146
Posted to EAT-LF Digest by aml@skypoint.com on Nov 20, 1999,
converted by MM_Buster v2.0l.

A Message from our Provider:

“Suffering from truth decay? Brush up on your Bible.”