What Do You Need?

When Jesus saw him lying there, and knew that he already had been in that condition a long time, He said to him, “Do you want to be made well?”
John 5:6

We know why people stand in line at the post office. We know why the people in the dentist’s waiting room are there. In the first century, if you saw scores of people gathered around the Pool of Bethesda in Jerusalem, you would know why they were there. They were there to be healed.

The pool called Bethesda was really twin pools in Jerusalem surrounded on four sides by porches and another porch dividing the two pools. The sick would gather on the porches and wait for a stirring of the waters—supposedly by an angel of heaven—entry into which might result in healing.

So those on the porches were there for healing. Yet Jesus approached a man and asked what must have seemed like an obvious question: “Do you want to be made well?”

Much could be said of Jesus’ question, but it begs another question: Do we want to be made whole? Forgiven and delivered from sin? Saved for eternity? The God of miracles is waiting for our answer. He wants us to say what we need.

 Devotional From David Jeremiah:


Taco Crescent Ring

Heat oven to 375°F

1lb ground beef 
1 package (1 oz) taco seasoning mix
1/2 cup water
1 cup shredded Cheddar cheese (4 oz)
2cans (8 oz each) Pillsbury refrigerated crescent  rolls

  1. Cook ground beef in large skillet over medium heat 7-9 minutes or until beef is no longer pink; drain.
  2. Stir in taco seasoning mix,  water. Simmer 3 to 4 minutes or until slightly thickened the add cheese.
  3. Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. Dough will overlap. Dough ring should look like the sun

4. Spoon beef mixture on the half of each triangle closest to center of ring. Sprinkle with more cheese.

5. Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).

6. Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.

You can serve with shredded lettuce, sliced tomato and sour cream.

 my husband and I enjoyed it a lot
    will make it again๐Ÿ˜Š๐Ÿ‘


Pierogi Lasagna

Pierogi Lasgana is a great way to use up leftover mashed potatoes and tastes like a creamy, cheesy, mashed potato casserole.

Servings 8


  • butter or Pam for greasing pan
  • 6 cups leftover mashed potatoes this was from about 5 pounds of potatoes
  • 3-4 cups shredded sharp cheddar cheese
  • 6 lasgana noodles boiled 
  • 4 strips of bacon cooked and crumbled 
  • onions and sour cream for serving


  1. Preheat oven to 350 degrees.
  2. Generously butter or Pam a 9x13 pan.
    Place 3 noodles on bottom of pan then spread generous amount mashed potatoes on noodles, sprinkle some bacon pm [potatoes ,then sprinkle with with  cheese. Place 3 noodles over the layer of cheese. Repeat layers, ending with top noodle and then cover with foil.
  3. Bake for 35  minutes and then remove foil and add cheese. Bake for another 5 minutes, until cheese is melted.
  4. Allow to cool before slicing.
  5. Serve as is, or with caramelized onions and or sour cream.


Smothered Chicken


Preheat oven to 350 degrees



  • 2/3 cup light olive oil
  • 1/2 cup balsamic vinegar
  • 2 teaspoons garlic salt
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon  black pepper
  • 4-6 boneless, skinless chicken breast halves
For the Smothered Chicken:
  • 4 slices bacon
  • 2 tablespoons butter
  • 1 medium onion, sliced
  • 1 cup sliced mushrooms
  • 4-8 slices of Provolone cheese, or enough to top each piece of chicken ( or any cheese you like )

Pound chicken breasts, or slice in half lengthwise, so that they are evenly thick and tenderize if desired. Put marinade ingredients in a Ziploc bag or glass bowl, mix well and set aside 2 tablespoons for basting. Add chicken, cover or seal, and let marinate in the fridge for 30 minutes, or up to 2 hours.

Cook bacon in a skillet until crisp, remove and drain on a paper towel; set aside and crumble when cooled. Add butter to the bacon fat, and saute the onion, cooking until caramelized. Using a slotted spoon, remove the onion and set aside; add the mushrooms and cook, remove and set aside.

Meanwhile pan sear the chicken, until done - time will be dependent on the size and thickness of the breasts.

 Place the cooked chicken into a shallow baking dish or in cast iron pan ( I love cast iron as i can cook everything in it and then use it in oven). Baste chicken on both sides with the reserved marinade, top with crumbled bacon, mushrooms and onion. Place in oven for 5 to 10 minutes, or until internal temperature on an instant read thermometer reads 165 degrees F. Remove, top each piece of chicken with cheese and return to the oven just long enough to melt. Serve immediately.

Cheddar Bacon Chicken Tenders


1 egg
1/2 cup  plain panko crispy bread crumbs 
1/2 cup finely shredded Cheddar cheese (2 oz)
3 to 4 slices cook bacon cut in  small pieces ( or much as desired) or 3 oz cooked real bacon crumbles
1 package (14 oz) uncooked chicken tenders (not breaded)


  • Heat oven to 400°F. Spray large cookie sheet with cooking spray.
  • In shallow bowl, beat egg. In large resealable food-storage plastic bag, place bread crumbs, cheese and bacon. Dip chicken into egg. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
  • Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown.

    Serve with topper if desired-Chive and onion sour cream potato topper, if desired