Hello all! October has already started. Boy, time sure flies by.
I had a great week, the Revival was awesome. Last night wrapped the week up with 8 baptisms and 3 more new brother and sisters in Christ. Though it was the last scheduled day of the revival at my church, I’m thinking there is no need of revival ending within me. I can continue to feel revival as I continue to focus on the presence of the Lord in my life. 🙂
Today was Frontier’s Day.
I took lots of pics today, starting with my daughter playing the drum in the parade.
And this little cutie rode by in her Radio Flyer and I couldn’t help but take a pic.
Easy Cheesy Chicken 1
6 skinless, boneless chicken breast halves
salt and pepper to taste
1 teaspoon garlic powder
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10-75 ounce) can condensed cream of cheddar cheese soup
1 (8 ounce) container sour cream
I also added 1/2 green pepper chopped and 1/2 onion chopped
Rinse chicken and pat dry. Sprinkle with salt, pepper and garlic powder. Place chicken and chopped pepper and onion in slow cooker. In a medium bowl, mix together the cream of chicken, mushroom and cheddar soups. Pour over the chicken, peppers and onions. Cook on low for 6-8 hours. Stir in sour cream just before serving. Serve over rice or pasta.