Tag Archives: Christmas

364 Days to Go

The birth of our Savior. The gathering of friends and family. The exchanging of gifts.
So many emotions are wrapped around this particular day.
How does it leave you feeling on the day after?
Are you looking forward to next year – or dreading it.

Keeping Christmas simple is next to impossible in this day and age.
We prepare – we over-prepare.
We fuss, we worry, we shop and bake and cook.
Are you exhausted today? Burned out? Emotionally flat-lined?

Is it time to rethink your Christmas traditions?
Is it time to envision the next year as a time of joy and magic of the season?
Instead of a merry-go-round of fuss and bother.
Instead of a hassle and a grind.

If you dread next year already, decide this day to change that.
Make your resolution early this year.
Plan ahead to make next Christmas your best yet.
Keep it simple.
Keep it about Christ.

Debut story will release in April 2017 from Barbour

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Posted by on December 26, 2016 in Pegg Thomas


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Merry Christmas from the Quid Pro Quills


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Posted by on December 25, 2016 in Holiday Greeting


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O Holy Night

One of my favorite Christmas carol’s of all time is O Come, All Ye Faithful. Worshiping our Savior with lyrics and songs of exultation, adoration and joy, what an honor! O Holy Night is also a favorite, and David Phelps is able to capture the Divine-ness of that night with music and song like none other. Be blessed.




– kara hunt

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Posted by on December 23, 2016 in Holiday Greeting, Kara Hunt, Writing


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3 Make-Ahead Holiday Treats!

Need some go-to recipes when family and friends come to visit? You’ve come to the right place. Today, we’re featuring Holiday treats…some are spicy, some are sweet! 

Being from Georgia, pecans are a Christmas staple at my house. These are a hit at parties and social gatherings! 

Spiced Pecans:
1 egg white
1 t. water
1 C. sugar
1 t. cinnamon
1/2 t. salt
1 lb. pecans
3 T. butter
Preheat oven on 275*. Bake time: 45 minutes.
In a medium glass bowl, beat egg white and water until foamy. Stir pecans in, coating with egg white. In another bowl, combine sugar, cinnamon, and salt, then pour over top of coated pecans and mix well. Melt butter in 9X13 baking dish.  Pour pecans on top of the melted butter and stir. Place in preheated oven. Stir every 15 minutes (3 intervals during cooking), and stir a final time when they are done or they WILL stick together! Cool completely. Store in airtight container.

These cherry cookies are so festive…and equally yummy! 
Cherry Cookies:cherry cookies
2 C. all purpose flour
1/2 t. soda
1 t. salt
1 C. brown sugar
3/4 C. butter
1 egg
1 t. vanilla
1/2 C maraschino cherries, drained
1/2 C. coconut, shredded
1/2 C. pecans, chopped
Preheat oven to 350*. Bake time: 12-15 minutes.
Cream together brown sugar and butter well. Then add all other ingredients and mix well. Spoon onto parchment paper-lines baking tray and bake. Remove from oven and cool completely. Store in airtight container.
If sweets aren’t for you, we’ve got you covered. For a HOT and spicy snack, these cheese straws are sure to turn up the heat!
Cheese StrawsIMG_2743

3 C. grated sharp cheddar cheese
1 stick butter, softened and cut into 8 pieces
1 1/2 C. all-purpose flour, and extra for dusting
1 t. kosher salt
1 whole habanero (de-seeded to keep the flavor but tame the heat)
1/2 t. ground cumin
2 T. whipping cream

Preheat the oven to 350*. In a food processor, combine cheese, butter, flour, salt, cumin, and habanero. Pulse until mixture resembles coarse crumbs. Add cream. Pulse again, until the dough forms into a ball. On a lightly floured surface, use a lightly floured rolling pin and roll the dough into a large rectangle that is 1/8-inch thick. With a sharp knife, cut the dough into long, thin strips, 1/4 to 1/2 inch wide. Stick the knife in flour after every few slices to ensure a clean cut. Gently transfer the strips to an ungreased cookie sheet, leaving 1/4 inch between them. Make the straws any length you want from 2 to 8 inches. Bake the straws on the middle rack for 12 to 15 minutes, or until the ends are barely browned. Remove from oven. Cool on wire rack. Store when room temperature in air-tight container.


~ Jericha Kingston


Posted by on December 16, 2016 in Jericha Kingston, Recipe, Uncategorized


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Surviving Holiday Anxiety

file9221293737060Christmas is coming! It’s the time of year when all is merry and bright. But… what if it’s not? Losses, financial difficulties, travel advisories, and social gatherings can cause anxiety. Here are some suggestions to encourage you if you’re anxious about the upcoming Holiday.

Focus on God’s provisionJoseph was a godly man, but how must he have felt when the innkeeper told him there was no room in the inn? Regardless of Joseph’s feelings, God was divinely orchestrating–with pinpoint precision–the location where His Son would be born. God is working out His plan in our circumstances as well.

file9731293737665Expect the unexpected. Like Mary and Joseph on the first Christmas, we can experience Christmas surprises that are stressful and messy. But if we complain about changes instead of celebrating new opportunities, we’ll miss the blessing of the journey on the way to the destination.

Anticipate joy. Shepherds rejoiced at the announcement of the Savior’s birth. Rejoicing is an act of the will, a mental resolution. The Savior’s birth is still reason to rejoice today.

When anxiety threatens to steal your joy, be thankful for God’s provision, remember His sovereignty, and rejoice evermore!


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Posted by on December 2, 2016 in devotion, Jericha Kingston, Writing


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Cranberry Cooler

Cranberry PunchThe holidays are a great time of delicious eats and sweet treats. The only thing you need to top off a marvelous meal is a nice drink. No, not that kind of drink, but one that will be just as pleasing and can be enjoyed by even the youngest member at your holiday table.

Cranberry Cooler is a recipe that I’ve had for quite some time. It originally appeared in Quick Cooking magazine in the November/December 2004 issue. I’ve held on to it for this long because it’s sensational. Not only because of the taste, but because it’s so easy to make and only requires five ingredients. Oh, and because of the many rave reviews and recipe requests. And if you love cranberries, then this recipe is definitely a winner. Enjoy!

PREP: 30 minutes + chilling


2 quarts water

3 pounds fresh or frozen cranberries

5 cups sugar

5 cinnamon sticks (3 inches each)

1 liter ginger ale, chilled

In a Dutch oven, bring the water, cranberries, sugar and cinnamon to a boil. Simmer, uncovered, for 10 minutes or until berries pop. Mash slightly with a potato masher; simmer 5 minutes longer.

Strain and discard pulp and cinnamon sticks. Refrigerate mixture in 2-cup portions until chilled for immediate use, but this mixture can also be made in advance and refrigerated for up to 3 days or frozen for up to 3 months. If frozen, be sure to thaw before using.

Combine 2 cups of the refrigerated cranberry mixture and ginger ale in a pitcher or punch bowl to complete the Cranberry Cooler. Serve over ice. Yield: 6 servings.

BlogPhoto ResizedKara writes supernatural suspense thrillers and is an ACFW Genesis 2013 Finalist in the Mystery/Suspense/Thriller category. BlogPhoto Resized

She’ll also keep you updated on upcoming writing contests and some of the best reads in Christian suspense.

To contact Kara, email her at fictionwithfaith at gmail dot com or by clicking the below link:

@KaraHunt2015 on Twitter


Posted by on December 11, 2015 in Kara Hunt, Recipe


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Christmas Cookies – Chocolate Pixies

chocolatepixiesThese are my husband’s favorite Christmas cookies. His mother used to make them. They are called Chocolate Pixies according to her old recipe card. Her children, however, refer to them as Army Helmets.

Apparently, as the story goes, one year she didn’t do something quite right and they resembled an army helmet in both shape and texture. And we all know … kids never let you forget!

Melt together:
1/4 cup butter
4 squares unsweetened chocolate

Mix in:
2 cups sugar
4 eggs

1/2 cup chopped nuts (I like walnuts, but any will do)
2 1/2 cups flour
2 teas. baking powder
1/2 teas. salt

Chill at least 2 hours, overnight is better, it’s a pretty sticky dough. Scoop out with a teaspoon and roll in powdered sugar. Place on a greased cookie sheet (I much prefer to use a parchment paper lined cookie sheet) and bake at 300 for about 20 minutes. A little messy to eat, but very rich and worth it.

~ Pegg Thomas

Trooper and Pegg cropped





Posted by on November 30, 2015 in Pegg Thomas, Recipe


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