Welcome The book of Psalms may be the most familiar, most quoted book of the entire Holy Bible, throughout the world. Now I have no evidence to support that claim, but I do see passages from the Psalms across a variety of contexts, from books and calendars to artwork and greeting cards. There is certainly no shortage of Bible studies that focus on this book of the Old Testament, either. But I would like to do so much more than just study this iconic book. I would like to reflect an attitude of praise from the book of Psalms throughout my life. Let us spend our devotional time in Psalms today.
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Today’s Scriptures It would be a very lengthy list if I were to include every verse form the book of Psalms that contains the word praise or written with praise as the theme. I’m sharing my top twelve passages today from the ESV Bible (used by permission; The Holy Bible, English Standard Version, copyright 2001 by Crossway, a publishing ministry of Good News Publishers). It would be hard to choose a favorite from these verses. What Psalms do you turn to in times of praise?
Psalm 9:1-2 “I will give thanks to the Lord with my whole heart; I will recount all of your wonderful deeds. I will be glad and exult in you, I will sing praise to your name, O Most High.”
Psalm 18:1-3 “I love you, O Lord, my strength. The Lord is my rock and my fortress and my deliverer, my God, my rock, in whom I take refuge, my shield, and the horn of my salvation, my stronghold. I call upon the Lord, who is worthy to be praised, and I am saved from my enemies.”
Psalm 30:4-5 “Sing praises to the Lord, O you his saints, and give thanks to his holy name. For his anger is but for a moment, and his favor is for a lifetime. Weeping may tarry for the night, but joy comes in the morning.”
Psalm 59:16-17 “But I will sing of your strength; I will sing aloud of your steadfast love in the morning. For you have been to me a fortress and a refuge in the day of my distress. O my strength, I will sing praises to you, for you, O God, are my fortress, the God who shows me steadfast love.”
Psalm 66:1-4 “Shout for joy to God, all the earth; sing the glory of his name; give to him glorious praise! Say to God, ‘How awesome are your deeds! So great is your power that your enemies come cringing to you. All the earth worships you and sings praises to you; they sing praises to your name.”
Psalm 89:1 “I will sing of the steadfast love of the Lord, forever; with my mouth I will make known your faithfulness to all generations.”
Psalm 92:1-2 “It is good to give thanks to the Lord, to sing praises to your name, O Most High, to declare your steadfast love in the morning, and your faithfulness by night.”
Psalm 95:1 “Oh come, let us sing to the Lord; let us make a joyful noise to the rock of our salvation!”
Psalm 104:1 “Bless the Lord O my soul! O Lord my God, you are very great! You are clothed with splendor and majesty.”
Psalm 106:1 “Praise the Lord! Oh give thanks to the Lord, for he is good, for his steadfast love endures forever!”
Psalm 118:24 “This is the day that the Lord has made; let us rejoice and be glad in it.”
Psalm 150:1-2 “Praise the Lord! Praise God in his sanctuary; praise him in his mighty heavens! Praise him for his mighty deeds; praise him according to his excellent greatness!”
Food For Thought I enjoy reading the Psalms so much. It’s so personal. As I read, it’s like I’m given a glimpse into the diary or prayer journal of David, and I see so many of the same emotions and feelings I have day after day. It’s so real. The bad days, the good days, the days of splendor and excitement, the days of turmoil and shame, these are days we can probably all relate to, right? But what I notice, over and over again, is David comes back to praise. Through it all, he knows the Lord is his fortress, his rock, his redeemer, his creator, his shepherd. I want my life to reflect that type of faith and praise. I want to continue to praise and worship, even through my sin and imperfection, even when the world is against me or my enemies are many. That is my hope and prayer this day, not necessarily to live like David (he made some pretty big mistakes), but to praise like David.
Today’s Recipes It’s Two For Tuesday! Our recipes are focusing on grab-and-go breakfasts today.
I’m gonna be honest with you, my daughter’s idea of an on-the-go breakfast is Pop-tarts. I’m sad to say that, on occasion, I oblige her with a box of her favorite breakfast. As a mom, though, I cringe when I serve my family these high-sugar, highly processed toaster pastries. Convenient, yes; nutritious, not even a little bit. As we started school last week, we had a stash of these in the house as we eased back into the morning school routine. This week, however, I’m more prepared with these mostly healthy grab-and-go breakfast options. And to let you in on another little family secret, we actually like these foods at all times of day, breakfast, lunch, dinner, and snack! I hope your family does too!
Banana Bread Baked Oatmeal Cups (makes 1 dozen)
- 3 cups oats
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 2 eggs
- 2 bananas, mashed
- 1/4 cup honey
- 1 cup milk
- 1/4 cup vegetable oil
- 2 tsp vanilla
- 1 cup chocolate chips
- 1/2 chopped walnuts (optional)
Set oven to 350 degrees and spray a regular 12-cup muffin pan with nonstick cooking spray. My ABSOLUTE favorite muffin pan is this 12-Cup Silicone Muffin Pan with Steel Frame for stability by Boxiki Kitchen available from Amazon.
In large bowl combine dry ingredients-oats, baking powder, spices, and salt. In separate medium bowl whisk together eggs, mashed banana, and honey. Add milk, vegetable oil and vanilla; stir to combine. Fold wet ingredients into oat mixture until just incorporated. Add chocolate chips and walnuts and fold in gently. Using a scoop or measuring cup (about 1/3 cup), scoop oat mixture into each of 12 prepared muffin cups. Bake at 350 for 28-32 minutes. Remove to wire rack to cool. Once cooled these can be stored in an airtight container or zip-top bag for 4-5 days.
Note–I do not use cupcake liners for this recipe. By using a silicone muffin pan, there is no sticking of the muffins to the pan; however, if I use paper liners, the baked oatmeal sticks pretty bad to the paper and you lose half your oatmeal cup to the paper trash.
Bacon, Egg, and Cheese Sliders (makes 12 sliders)
- 12 slider rolls
- 12 oz. bacon
- 8 eggs
- salt, pepper, cayenne pepper (to taste)
- 6 slices pepper jack cheese
- 2 TBS butter
- garlic powder
- chives (if desired)
This recipe comes together really easy with these great kitchen products from Amazon.
Calphalon Katana Cutlery 9-inch Bread Knife (This is the bread knife I use.)
Set oven to 350 degrees. Line a large baking sheet with aluminum foil and spray with nonstick spray. This is going to give the bottom of your sliders a crispy golden crust. Trust me, it’s delicious.
In large skillet fry bacon crisp; remove to paper towels to drain. While bacon is frying, use a bread knife to slice the sliders in half horizontally, separating the tops and bottoms. Place the bottom slider buns on the prepared aluminum foil. Lay cheese slices across the bottom buns. Note, if you don’t like pepper jack cheese, use whatever flavor of cheese you prefer.
In medium bowl, crack eggs and whisk slightly. Add a pinch of salt, a few grinds of cracked black pepper, and a small pinch of cayenne pepper, if desired. Stir eggs again. In medium skillet, add a teaspoon of the bacon drippings and turn to medium heat. When hot, add eggs and stir to scramble. Continue to stir until eggs are cooked through; remove from heat. Crumble bacon and stir into scrambled eggs. Spoon the bacon and egg mixture over the cheese layer on the slider rolls. Place slider bun tops on the bacon and egg layer.
In microwave-safe bowl melt the butter. Brush the tops of the slider buns with the melted butter. Sprinkle with a little garlic powder. You can sprinkle some chopped chives on top, as well, but it really only adds to the appearance, not much for the flavor.
Take another piece of aluminum foil and cover the top of the sliders, pinching the top and bottom foil layers together tightly. Bake at 350 for 20-25 minutes. Peel back top foil. Using a large knife cut vertically between each slider to make individual portions.
If you’re not going to eat these right away, allow them to cool completely and then place portions into zip-top bags. When you want a quick breakfast, take one out, wrap in a paper towel and heat in the microwave for 45 seconds. A hot breakfast that’s so fast, full of protein, and you can control the ingredients you put into them better than any frozen or drive-thru breakfast.