Manna Moments: Wednesday, August 11, 2010

Thanks for tuning in today! We are thankful for each Midweek Manna listener. Our special guest on the program was SuSu (Susan) Jennings of TOP Ministry, Teens Opposing Poverty. SuSu shared her testimony of how she became overweight after the birth of her child. She was ready to give up, but instead went to a Weight Watchers meeting where they encouraged her to stop making excuses. She adopted the motto, “no more excuses” and claimed Philippians 4:13. She began to walk short distances and started to lose weight. She continued walking and losing weight and the Lord inspired her after loosing 135 pounds, to start running marathons. She sought the Lord’s will as to how she could run for a cause and purpose. She will embark on a 15 day, 400 mile run through 8 cities beginning on August 17th to bring attention to top ministries. www.teensopposingpoverty.org. This group is young people dedicated to meeting the physical and spiritual needs of the homeless. If you would like to support Susan in her efforts to raise funds for this very worthy cause, visit www.15in15.com.

Our Scrambled Bible Word for this week is: H R L N F I S E

(answer is below)

Verse of the Week:

: Looking unto Jesus, the author and finisher of our faith…..Hebrews 12: 2

Tip of the Week:

: To freshen stinky sneakers, place a scented dryer sheet in each shoe at night. Bonus tip of the week: To keep flies away from your next picnic, slice a lemon in quarters and poke whole cloves in the lemons. Place on a paper plate on your picnic table.

Health Tip of The Week

Use sunscreen on your face even when wearing a wide brimmed hat! The sun can reflect back onto your face and cause sun damage.

Thought for the week:

“Life is 10% of what happens to you, and 90% of how you respond to it.”

Answer to our scrambled word of the week: FINISHER

What's Cooking?:

If you have a favorite recipe, please submit it to Cindy Hall, host of Midweek Manna. If your recipe is used on the air, you will win a $10 Panera Bread gift card! Get those recipes in as soon as possible, to WTRM, 2835 Front Royal Pike, Winchester, VA 22602 or promotions@wtrmfm.com.

Favorite Recipes From Midweek Manna

GRILLED APPLE CRISP

Ingredients:
8 medium apples, sliced thinly (tart apples work best)
1 cup whole oats
1 cup brown sugar, packed
1/2 cup butter
1/4 cup all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg

Preparation Instructions:
Combine oats, sugar, four, cinnamon, and nutmeg in a small bowl. Cut in butter until you get a crumble mixture. Layout 6 square pieces of aluminum foil. Divide apples and crumble mixture into six even portions and place each portion on a sheet of foil. Close the foil packets tightly and place on a preheated grill over a medium heat. Grill for about 20 to 25 minutes. Remove packets from grill, open (carefully), and pour into individual bowls. Serve with a scoop of vanilla ice cream!

PESTO AND MOZZARELLA GRILLED PIZZA

Ingredients:
Nonstick cooking spray
1 pound refrigerated fresh pizza dough from supermarket or pizzeria, at room temperature
1/4 cup refrigerated pesto sauce
3 plum tomatoes, seeded and chopped
8 ounces fresh mozzarella cheese, thinly sliced
1/2 teaspoon coarsely ground black pepper

Preparation Instructions:
Prepare outdoor grill for covered direct grilling over medium heat. Spray 2 large cookie sheets with nonstick cooking spray. On work surface, divide dough into 4 equal pieces; spray with nonstick cooking spray. With fingertips, press each piece of dough into a round about 1/8 inch thick (it's okay if dough is not perfectly round). Or, if necessary, with rolling pin, roll each dough piece to 1/8-inch thickness. Transfer two rounds to each prepared cookie sheet; cover loosely with plastic wrap. Place dough rounds on hot grill rack, cover grill and cook 2 to 3 minutes or until grill marks appear on underside and dough stiffens (dough may puff slightly). With tongs, carefully transfer dough to same cookie sheets, grill-marks side up. Spread pesto on grilled side of dough rounds; top with tomatoes, mozzarella, and pepper. Return dough rounds to grill, toppings side up. Cover grill, and cook pizzas 2 to 3 minutes longer or until bottom of dough stiffens and mozzarella begins to melt. Transfer pizzas to cutting board; cut into wedges to serve.