Is Beyonce into the dark world of the occult? A former band member claims not only is she but she’s into the most extreme witchcraft there is.
All posts by ShiningOnMe
13 Famous Occultists and Lovers of Black Magic
From David Bowie to Lana Del Rey.
Ego Driven Celebs Love Christ Consciousness Because Its Satanic
Christ Consciousness is the same lie told by satan in the Garden of Eden. Why else would ego driven celebs love it so much when they constantly bash Christianity?
Do not fall for this scam because of your own human nature and the false idealism that comes from the celebrity lifestyle. These are deluded, self absorbed people with no regard for anyone but themselves, their bank accounts and apparently satan.
Many Paths to God? Nope and Anyone Claiming Otherwise is Lying
There are not many paths to God and we know this because God himself told us. When Jesus said there is not other path to the Father but through him — that is the end of the debate. Anyone claiming otherwise is lying to you, read the bible yourself and you will see I am not lying to you. All others claiming there is another path available is either deceived themselves or trying to deceive you.
Christ Consciousness Debunked By Jesus
Christ Consciousness is an occult concept used by celebrities and other preachers of false religion. However it is easily a laughable concept by anyone who has read at least a little bit of the bible. Do not believe Oprah (God Complex) Winfrey or any other arrogant celebrities. Jesus said many would come in his name but it is all deception, crafted to kill off your soul.
Anniversary Gifts by Year from Hallmark
Check out Hallmark’s list of Anniversary gifts by year.
Easy 3 Ingredient Peppermint Bark
Nothing says Christmas like peppermint bark and this 3 ingredient recipe will not disappoint!
Dipped Sugar Cookie Sticks
Dipped Sugar Cookie Sticks will make anyone smile. You can use any sprinkles you want to make them fit your party theme.
Spinach-Alfredo Dip
Spinach-Alfredo Dip is a warm appetizer that is perfect for winter.
Peanut Butter Fudge with 3 Ingredients
This peanut butter fudge recipe is so easy and it only has 3 ingredients. I will be trying this one soon.
Cranberry Cream Cheese Crescent Bites
These cranberry cream cheese crescent bites are so cute, your family will love to try them.
Pizza Stockings Recipe
Pizza Stockings are the perfect Christmas Eve snack. Your kids will love them!
Cinnamon Roll Christmas Tree
This cinnamon roll Christmas tree is sure to make your Christmas morning more festive!
Honey-Garlic BBQ Meatballs
Honey-garlic BBQ meatballs made in a slow cooker are fast and easy. This recipe is sure to please all of your guests with a small amount of work!
Crescent Roll Cheese Balls with Sausage
This recipe for crescent roll cheese balls with sausage would make a great appetizer for any party!
Santa Hat Cookies
These Santa hat cookies are awesome! If love them as much as I do but you want to add a little variety to you cookie platter. Simply change the food coloring in the recipe to green and make Santa’s elves hats too!
Ingredients
1 package Pillsbury™ ready-to-bake sugar cookies
1 jar (7 oz) marshmallow creme (1 1/2 cups)
1 cup butter, softened
2 1/2 cups powdered sugar
1/2 teaspoon red gel food color
48 miniature marshmallows
White candy sprinkles
Directions
1. Heat oven to 350°F. Cut each cookie in half. Roll each half into a ball. Place 1 inch apart on ungreased cookie sheets.
2. Bake 10 to 12 minutes or until edges are set and golden brown. Cool 5 minutes on cookie sheets before removing to cooling rack. Cool completely, about 10 minutes.3. To make frosting, in large bowl, beat marshmallow crème and softened butter with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. Add food color, and beat until well combined.
4. Place frosting in resealable food-storage plastic bag. Cut off 1 tiny corner of bag. Pipe frosting, piling up in hat shape, on top of each cookie.
5. Top each hat with miniature marshmallow. Gently press sprinkles around bottom edge of each hat so they stick to frosting.
Santa’s Belly Cookies
Ingredients
1 package (16 oz) Pillsbury™ Ready To Bake!™ refrigerated sugar cookies
24 large marshmallows
1 container (1 lb) vanilla creamy ready-to-spread frosting
Red, yellow and black gel food colors
48 white vanilla baking chips (for Santa’s suit buttons)
Directions
1. Heat oven to 350°F. On ungreased cookie sheet, place dough rounds 2 inches apart. Bake 10 to 12 minutes or until edges are light golden brown. Meanwhile, slightly flatten marshmallows.
2. Remove from oven, and top each cookie with marshmallow. Return to oven, and bake 1 to 2 minutes or until slightly softened.
3. Remove cookies from cookie sheets; cool completely on cooling racks. Meanwhile, separate frosting into 3 small bowls, using 1 1/4 cups to make red frosting, 1/4 cup for yellow frosting and 1/4 cup for black frosting. Add food color to each, and mix to get desired colors (red, yellow and black). Frost and decorate cookies to look like Santa’s belly, using photo as a guide.
Lemon Glazed Cream Cheese Cookies
These delicious lemon glazed cream cheese cookies are sure to satisfy any sweet tooth.
Ingredients
1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
3 oz cream cheese, softened
1/2 cup all-purpose flour
3 teaspoons grated lemon peel
1 1/2 cups powdered sugar
2 to 3 tablespoons lemon juice
Directions
1. Heat oven to 350°F. Let dough stand at room temperature 10 minutes to soften. Line large cookie sheets with cooking parchment paper.
2. In large bowl, break up cookie dough. Add cream cheese, flour and 2 teaspoons of the lemon peel; stir with spoon or hands until well blended. Shape dough into 36 (1-inch) balls. Place 2 inches apart on cookie sheets.
3. Bake 12 to 14 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
4. Meanwhile, in medium bowl, stir powdered sugar and lemon juice until smooth. Frost cookies; sprinkle with remaining 1 teaspoon grated lemon peel. Store in airtight container.
Cute Melted Snowman Cookies
A melted snowman never looked so good. These Cute Melted Snowman Cookies are sure to make anyone happy!
Ingredients
1 package (16 oz) Pillsbury™ Ready To Bake!™ refrigerated sugar cookies
12 miniature creme-filled chocolate sandwich cookies
24 miniature chocolate-covered peanut butter cup candies, unwrapped
1 container (1 lb) vanilla creamy ready-to-spread frosting
12 large marshmallows
48 miniature chocolate chips (for eyes)
2 Dots™ orange gumdrop candies, cut into small carrot-shaped triangles (for noses)
1 pouch black cookie icing
24 (7 1/2-inch) pieces red string licorice, clipped on ends for fringes of each scarf
Directions
1. Heat oven to 350°F. On ungreased cookie sheet, place dough rounds 2 inches apart. Bake 12 to 15 minutes or until edges are light golden brown. Remove from cookie sheet to cooling rack to cool completely.
2. Meanwhile, to make hats, remove creme from sandwich cookies, and attach miniature peanut butter cup to one half of sandwich cookie, using small amount of vanilla frosting. Continue for remaining hats.
3. Cut marshmallows in half, and place one half on top of each cookie, cut side down. In small microwavable bowl, microwave remaining frosting uncovered on Medium (50%) 20 to 40 seconds, stirring halfway through, until slightly warm. Spoon frosting on top of marshmallow and cookie to look like melting snow; attach hat to top of each cookie. Attach miniature chocolate chips and orange gumdrop candy for eyes and nose. Allow to set 20 minutes.
4. Use black cookie icing to pipe arms on each snowman cookie. Wrap one piece of licorice around neck for scarf. Allow to set completely before serving, about 30 minutes.
Buffalo Chicken Casserole
This Buffalo Chicken Casserole recipe will spice up your dinner any day of the week.
Ingredients
1 package (8 oz) cream cheese, softened
1/2 cup Buffalo wing sauce
1/2 cup milk
4 cups shredded cooked chicken
1/2 cup chopped red bell pepper
1/2 cup sliced green onions
2 cups shredded sharp Cheddar cheese (8 oz)
1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits
Directions
1. Heat oven to 350°F. Spray 13×9-inch (3-quart) baking dish with cooking spray.
2. In large bowl, beat cream cheese, wing sauce and milk with electric mixer on low speed until well blended. Stir in chicken, bell pepper, 1/4 cup of the green onions and 1 1/2 cups of the Cheddar cheese until well blended. Spoon evenly into casserole.
3. Separate dough into 8 biscuits; cut each into quarters. Place biscuit pieces on top of cream cheese mixture.
4. Bake 30 to 35 minutes or until golden brown and bubbly. Sprinkle with remaining 1/2 cup Cheddar cheese. Bake 10 to 15 minutes or until cheese is melted and biscuits are no longer doughy. Sprinkle with remaining 1/4 cup sliced green onions.
Snowman Cookies Recipe
What more could you want in a Christmas cookie than a snowman in a Santa hat. This recipe for snowman Cookies is one that the whole family will love!
Ingredients
1 roll (30 oz) Pillsbury™ refrigerated sugar cookie
2 1/2 cups whipped vanilla frosting (from two 12-oz containers)
3 tablespoons red or green decorator sugar crystals
68 brown miniature candy-coated chocolate candies (for eyes)
170 miniature semisweet chocolate chips (for mouths) (about 1 tablespoon)
2 large orange gumdrop candies, cut into 34 small carrot-shaped triangles (for noses) (about 2 tablespoons)
Directions
1. Bake cookies as directed on roll, cutting dough into 34 slices. Cool completely, about 10 minutes.
2. Spread 1 tablespoon frosting on each cookie. Spoon remaining frosting into 1-quart resealable bag with small hole cut in one bottom corner. For hat, sprinkle 1/4 teaspoon sugar crystals on top half of each cookie. Pipe remaining frosting across center and along top edge of each cookie for outline and puffball of hat.
3. Decorate each cookie with 2 miniature chocolate candies for eyes, 5 miniature chocolate chips for mouth and gumdrop candy for nose.
Spinach Dip Pasta Bake
I hope that you like this quick and easy recipe. Spinach Dip Pasta Bake is a great meal for a busy schedule.
Ingredients
1 box (12 oz) penne pasta
2 boxes (10 oz each) frozen chopped spinach, thawed, squeezed to drain well
2 jars (15 oz each) Alfredo sauce
1 teaspoon crushed red pepper flakes
3 cups shredded mozzarella cheese (12 oz)
Salt and pepper to taste
Directions
1. Place oven rack in middle of oven; heat oven to 425°F. Cook 1 box (12 oz) penne pasta in boiling salted water as directed on box until al dente. Drain; transfer pasta to large bowl.
2. Add 2 boxes (10 oz each) frozen chopped spinach, thawed and squeezed to drain well, 2 jars (15 oz each) Alfredo sauce, 1 teaspoon crushed red pepper flakes and 2 cups of the shredded mozzarella cheese to pasta; stir to combine. Season with salt and pepper to taste.
3. Pour pasta mixture into ungreased 13×9-inch (3-quart) glass or ceramic baking dish. Sprinkle remaining 1 cup shredded mozzarella cheese evenly over top.
4.Bake on middle oven rack about 20 minutes or until bubbly.
5. Turn oven control to broil. Leaving baking dish on middle oven rack, broil pasta bake until lightly browned on top. Cool slightly before serving.
Pesto-Parmesan Christmas Tree
This little Christmas tree looks so good everyone will want to try a bite!
Ingredients
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet
3 oz Parmesan cheese (from 8-oz block)
1/4 cup refrigerated basil pesto
Directions
1. Heat oven to 375°F. Spray large cookie sheet with cooking spray. Unroll dough on work surface. Press into 12×9-inch rectangle. If using crescent roll dough, firmly press perforations to seal. With pizza cutter or sharp knife, cut into 8 rows by 4 rows to make 32 squares.
2. Cut Parmesan in 3 equally-sized pieces. Reserve 1 piece for grating. Cut remaining 2 pieces in 16 cubes each. Top each piece of crescent dough with 1 of the cubes of cheese, then roll dough into small ball around cheese; place seam side down on cookie sheet.3. Place 10 balls in a single layer, clustered and touching together to form a round disk shape. Continue with a formation of 8 balls, then 6 balls, then 4 balls, 3 balls and finally a single ball. There will be a total of 6 disks (including the single ball), which will form the layers of the tree after baking.
4. Bake 14 to 17 minutes or until golden brown. Cool on cookie sheet 2 minutes. Meanwhile, finely grate remaining piece of cheese.
5. Use large, flat spatula to transfer largest disk to serving platter or cake plate. Brush with pesto, and sprinkle with 1 tablespoon of the remaining Parmesan cheese, then top with next largest disk. Brush with pesto and sprinkle with 1 more tablespoon Parmesan cheese. Continue with remaining disks, ending with single ball. Brush any remaining pesto over tree. Sprinkle remaining Parmesan over tree. Serve with additional pesto, if desired.
Mini Santa Pizza Recipe
Your little ones will love to snack on these cute mini Santa pizzas!
Ingredients
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet
3 slices (3/4 oz each) mozzarella cheese
12 slices (1 1/2 inch) pepperoni (from 6-oz package)
3 slices black olives, each cut in 8 pieces
12 slices green olives, each cut in half
Pizza sauce, warmed, if desired
Directions
1. Heat oven to 375°F. Spray cookie sheet with cooking spray.
2. Remove dough from can; do not unroll. Cut roll of dough into 12 (1/2-inch) slices. Place 1 inch apart on cookie sheet. Bake 9 to 11 minutes or until just golden brown; turn over.
3. Meanwhile, using 2 1/2-inch round cutter, cut 4 half circles from each slice of cheese for beards. Cut 1/4-inch strip from straight side of each half circle for bottoms of hats. Using same cutter, make hats: Cut 1/2-inch football-shape piece away from right side of each slice of pepperoni. Using paring knife, cut 1/4 inch from bottom of each slice of pepperoni. Reserve remaining cheese and pepperoni for another use, or discard.
4. Using photo as a guide, top with mozzarella and pepperoni. Decorate with olives. Bake 3 to 5 minutes longer or until crescents are golden brown and cheese is melted. Serve with warmed pizza sauce.
Raspberry Thumbprint Cookies
This thumbprint cookie recipe is great for the raspberry lover in your family!
Ingredients
1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
3 oz cream cheese, softened
1/2 cup all-purpose flour
2 teaspoons lemon zest
1/3 cup seedless raspberry jam
1 cup powdered sugar
4 to 5 teaspoons lemon juice
Directions
1. Heat oven to 350°F. Line large cookie sheets with cooking parchment paper.
2. In large bowl, break up cookie dough. Add cream cheese, flour and lemon zest; stir with spoon or hands until well blended.
3. Shape dough into 38 (1 1/4-inch) balls. Place 2 inches apart on cookie sheets. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet.
4. Bake 12 to 14 minutes or until edges are golden brown. Immediately remake indentation in each cookie with end of wooden spoon. Spoon rounded 1/4 teaspoon jam into each indentation. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
5. Meanwhile, in small bowl, stir powdered sugar and lemon juice, adding lemon juice until desired drizzle consistency. Drizzle over cooled cookies. Store in airtight container.
Ice Cream Sandwich Confetti Cookies
Everyone loves ice cream, cookies, and sprinkles. These little ice cream sandwich confetti cookies are a great combination of all three in an easy to eat snack!
Ingredients
1 package Pillsbury™ Ready to Bake!™ refrigerated confetti cookies (12 cookies)
3 cups any flavor ice cream, slightly softened
1 bottle (1.75 oz) multicolored candy sprinkles
Directions
1. Heat oven to 350°F. Bake cookies as directed on package. Cool 5 minutes. Remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
2. For each sandwich, spoon about 1/2 cup ice cream onto bottom of 1 cookie. Top with second cookie, bottom side down. Gently press cookies together in center; ice cream should spread to edge of sandwich. Carefully roll edge of sandwich in candy sprinkles. Quickly wrap each sandwich in plastic wrap. Freeze about 4 hours or until firm. Let stand 5 to 10 minutes before serving.
Cinnamon Roll-Peach Pie Breakfast
This recipe looks so yummy that it is going on to my morning menu!
Ingredients
1 package (8 oz) cream cheese, cubed
1/2 cup powdered sugar
3 cups frozen sliced peaches, thawed, cut into 1-inch pieces (from two 12-oz bags)
1 can (17.5 oz) Pillsbury™ Grands!™ refrigerated cinnamon rolls with icing
Directions
1. Heat oven to 350°F. Spray 13×9-inch (3-quart) baking dish with cooking spray.
2. In large microwavable bowl, microwave cream cheese and powdered sugar uncovered on High 1 minute, stirring after 30 seconds, until softened. Stir until smooth; stir in peaches.
3. Separate dough into 5 rolls; return icing to refrigerator. Cut each roll into 6 pieces, and stir into peach mixture. Spoon into baking dish.
4. Bake 35 to 40 minutes or until bubbling around edges and dough is baked through in center. Cool 10 minutes. Transfer icing to small resealable food-storage plastic bag. Cut 1 corner with kitchen scissors; drizzle over mixture. Serve warm.
Crescent Meatball Sliders
Pull-Apart Crescent Meatball Sliders are sure to be a great appetizer for any get together you are having.
Ingredients
16 frozen Italian meatballs (1/2 oz each)
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1cup shredded mozzarella cheese (4 oz)
1/2 cup tomato basil pasta sauce (from 28-oz jar)
2 tablespoons butter, melted 1teaspoon Italian seasoning
1/2 teaspoon garlic powder
2 tablespoons grated Parmesan cheese
Directions
1. Heat oven to 350°F. Line large cookie sheet with cooking parchment paper. Make meatballs in microwave as directed on package; set aside to cool slightly. Unroll and separate dough into 2 long rectangles. Place on cookie sheet 1 inch apart. Firmly press edges and perforations to seal. Press each dough sheet into 14×4-inch rectangle.
2. Sprinkle mozzarella cheese down center of both pieces of dough. Space 8 meatballs evenly over cheese on each piece of dough. Spoon pasta sauce over meatballs. Press ends together to seal.
3. Starting from one end, stretch and pull both sides of dough up and between each meatball; press together to seal.
4. With table knife, score dough between meatballs.
5. In small bowl, mix melted butter, Italian seasoning and garlic powder. Brush evenly over dough. Sprinkle with Parmesan cheese.
6. Bake 26 to 30 minutes or until dough is deep golden brown and meatballs are hot in center (at least 165°F). Serve with additional warmed pasta sauce for dipping.
Cheesy Southwest Chicken and Rice Casserole Recipe
Ingredients
1 cup uncooked regular long-grain white rice
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 teaspoon chili powder
1 cup Progresso™ chicken broth (from 32-oz carton)
1 package (20 oz) boneless skinless chicken breasts
1 can (19 oz) Old El Paso™ red enchilada sauce
1 cup shredded Cheddar cheese (4 oz)
Directions
1. Heat oven to 375°F. Spray 13×9-inch (3-quart) baking dish with cooking spray. Layer rice, black beans, chili powder, broth and chicken breasts in baking dish. Pour enchilada sauce over all. Cover with foil.
2. Bake 45 to 55 minutes or until rice is tender and juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken; stir rice and beans. Replace chicken; sprinkle with cheese. Replace foil cover; let stand about 5 minutes or until cheese is melted.
Garlic Cheddar Chicken Bake
This garlic cheddar chicken recipe looks so good I can’t wait to try it!
Ingredients
2 tablespoons butter, melted
1/2 cup Progresso™ plain panko crispy bread crumbs
1 package (14 oz) chicken tenders (not breaded), cut into bite-size pieces
1 cup uncooked regular long-grain white rice
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 1/2 cups Progresso™ chicken broth (from 32-oz carton)
2 cups shredded Cheddar cheese (8 oz)
Chopped fresh Italian (flat-leaf) parsley, if desired
Directions
1. Heat oven to 375°F. Spray 8-inch square (2-quart) baking dish with cooking spray. In small bowl, mix melted butter and bread crumbs until well mixed. Set aside.
2. In baking dish, mix chicken, rice, salt, pepper, garlic powder, chicken broth and 1 1/2 cups of the cheese until well mixed.
3. Bake 45 to 50 minutes or until rice is tender and most of the liquid is absorbed.
4. Sprinkle remaining 1/2 cup cheese and the bread crumb mixture evenly over rice mixture. Bake about 5 minutes or until crumbs are light golden brown. Sprinkle with chopped parsley.