Stir It Up Podcast

Join Michelle and Starla as they continue to talk about prayer, and being persistent in prayer. They talk about the parable in Luke 18 that focuses on that persistence in asking God for our needs. Also in Luke 18, the blind man, when others tried to keep him from calling out to Jesus, "...cried out all the more." We need to do the same in crying out all the more to him with our needs. They share how the miracle that we always receive through prayer is the gift of his presence - the fact that He is with us.Starla shares a side dish Corn Fiesta:Ingredients5 ounces of yellow saffron rice, cooked as directed1 can fiesta corn, drained1 can cr. of chicken4 ounces Mexican cheddar cheeseMix well. Put in 8x8 dish. Bake at 350 for 30 minutes.*************************************************Please like, follow and subscribe on whatever platform you listen! We appreciate your reviews!Shop the Stir It Up Store at:stiritupstore.myshopify.comProducts – Stir It UpListen to music by Starla Harbin on all major platforms.Starla Harbin - Apple MusicListen to original music with Starla and Michelle at Northstar Music on all major platforms.King of the Ages - Album by Northstar Music - Apple MusicPurchase Michelle's books, "Life By The Way", and "Why Submit", on Amazon.https://a.co/d/07GMVhpvhttps://a.co/d/02Cewb6O

Join Michelle and Starla with special guests Darci Fleming and Naomi Saldierna. Darci is the author of the children's book, "Me, But Mighty" which details the story of her son Hart, who was born with a club foot. She writes about Hart's resilience and his determination despite the challenges that he has faced. Naomi is the illustrator of this stirring book. Your children will love reading about how Hart overcame challenges and differences, and learned to be confident not just in spite of, but because of those challenges.Order "Me, But Mighty" on Amazon:https://www.amazon.com/Me-but-Mighty-Darci-Fleming/dp/B0GF6YKN2WOr on her author website: Me, but Mighty! | Darci FlemingDarci shares a favorite"Fourth of July Trifle" recipe(aka Freedom Trifle)1 angel food cake, broken apart1 container cool whip4 packs vanilla puddingRaspberry preserves (1/3rd jar)1 container blueberries1 container strawberriesBegin layering, starting with the angel food cake layer, then the preserves, then the pudding, then the cool whip, then blueberries and strawberries. Repeat layers. You can eat this immediately or store in refrigerator.Naomi shares a recipe for authenticMexican CevicheIngredients:1b fresh tilapia1 cup fresh lime juice1/2 cup fresh lemon juice2 Roma tomatoes, diced and seeds removed1 jalapeño (seeds removed) diced1 avocado1/4 cup red onions, finely chopped1/2 cup fresh cilantro, choppedSalt and pepper to tasteInstructions:Dice fish into equal size small cubesUse glass container, pour juices over fish and refrigerate at least 4 hours.Drain juices, add veggies and cilantroAdd avocado and chill.Can serve with Tostados with mayo or on the cracker or bread of your choice.

Join Michelle and Starla on location from beautiful Blairsville, Georgia. Today, they continue talking about prayer and give practical tips to focus your prayer life.Be sure and stick around until the end where they share the chorus of a new song they wrote on the Front Porch while on location!Michelle shares her Trail Mix recipe:1 bag Chex mixbanana chipsdried pineapple chunksM & Ms - we like the peanut M & Mshoney roasted peanuts (or nut of your choice)Oat sesame sticksyogurt covered raisins or craisinsMix together in a big bowl- you can add quantities of things based on what you like. Add other things you like or replace ones you do not care for. Enjoy - it won't last long!

Join Michelle and Starla for this week's podcast titled "One Thing." What is your "one thing" today?Michelle shares a tried and true recipe for Watergate Salad:Ingredients:1 can crushed pineapple1 container cool whip1 cup nuts1 cup marshmallows1 package instant pistachio pudding mixStir all ingredients together and refrigerate overnight.Put in serving bowl and enjoy!

Michelle and Starla talk about keeping our eyes and ears open for opportunities to serve, and what that has looked like in their lives recently.They also announce the winner of the Stir It Up Giveaway!Starla shares a good spring/summer recipe:Grape Salad:1 1/2 pounds white grapes1 1/2 pounds red grapes1 container sour cream (8 ounce)1 package cream cheese, softened1/2 cup sugarTopping:1/4 cup brown sugar1/2 cup toasted pecansWash grapes and dry thoroughly. Combine sour cream, cream cheese and sugar in a bowl and mix until smooth. Place 1/2 the grapes in a serving dish. Pour half of cream cheese mixture over grapes. Repeat layers. When ready to serve, sprinkle brown sugar topping over the top.

Michelle and Starla wrap up the "Why Submit" study and look at the final chapters. They talk about re-evaluating priorities for the home and finding balance in your activities outside the home. Starla shares Joy's Chicken Enchiladas with White SauceIngredients:10 small soft tortillas3 TBS four2 cups chicken broth1 cup sour cream2 1/2 cups cooked and shredded chicken3 cups Monterey Jack cheese3 TBS butter4 oz can diced green chiliesInstructions:1. Preheat over to 350 degrees2. Combine shredded chicken with 1 cup cheese.3. Fill tortillas with the mixture above and roll each one and place in greased 9x13 pan.4. Melt butter in a pan over medium heat.5. Stir flour into butter and whisk for 1 minute over heat6. Add broth and whisk together. Cook over heat until it's thick and bubbles.7. Take off heat and add in sour cream and chilies. 8. Pour mixture over enchiladas and add remaining cheese to top.9. Bake in oven for 20-23 minutes and then broil for 3 minutes to brown the cheese.

Michelle and Starla explore the wisdom, the "Treasure," that the Lord wants us to have in our homes. In Christ we find that Treasure. They look at Proverbs 31, and the principles that guide the godly woman depicted there. Michelle shares a recipe for Cinnamon Roll Poke CakeIngredients:Vanilla cake mix (plus ingredients to prepare as directed)1 cup brown sugar1 TBS cinnamon1/2 c. melted butter1 can sweetened condensed milk8 oz cream cheese softened1/2 cup unsalted butter, softened2 c. powdered sugar1 tsp vanilla extract2 TBS milkDirections:Prepare and bake vanilla cake as directed in 9x13 pan. In a bowl, mix brown sugar, cinnamon, and melted butter.Once the cake is baked, use a fork or spoon/straw to poke holes all over the cake.Pour the sweetened condensed milk evenly over the cake. Drizzle the cinnamon sugar mixture over the cake evenly.Let cake cool - you can place in refrigerator.For the icingIn a mixing bowl, beat cream cheese and butter until smooth. Add in powdered sugar, vanilla and milk and continue beating until creamy.Spread frosting over cooled cake and return to refrigerator for at least 30 minutes. The cake will get more moist if allowed to sit in refrigerator overnight before serving.

Michelle and Starla talk about maturing in our faith, and how we grow in our everyday lives. How can we grow and stand firm against the enemy's schemes? Listen and find out!Michelle and Starla do a kitchen segment where they share simple family snacks.Woofie Cookies:ritz crackersmarshmallowssemi sweet morselsSpread ritz cracker with peanut butter. Place 3 marshmallows on top. Place 3-4 semisweet morsels on cracker. Bake at 375 for 5-7 minutesSweet Treats:vanilla waferspeanut buttermarshmallowsSpread peanut butter on vanilla wafer. Place marshmallows on top. Broil about 5 minutes.

Join Michelle and Starla as they continue in the "Why Submit?" study. This week they talk about pouring out a sacrifice and what that might look like in our lives, homes and families.Starla shares a powerful example from her own life of how the Lord asked her to sacrifice something very dear. Listen to find out more!Michelle and Starla "stir it up" in the kitchen! They try out a recipe for the famous "Utah cookies". Watch to the end to see how it turns out!Utah CookiesIngredients:For dough:1/2 cup unsalted butter, softened1/4 cup oil (we used avacado)1/2 c. granulated sugar1/2 c. powdered sugar1 egg1/2 tsp vanilla extract1/2 tsp almond extract2 c. all purpose flour1/2 tsp baking powder1/2 tsp baking soda1/2 tsp saltFor the frosting:1/2 c. unsalted butter, softened6 1/2 c. powdered sugar4-5 TBS milkpink gel food coloringStep 1:Preheat over to 350Cream butter, oil and sugars together until smoothMix in egg, vanilla and almond extractsStep 2:Add dry ingredients: In a small bowl, combine flour, baking powder, baking soda and salt. Mix into the wet ingredients until a soft dough forms. Step 3:Press the doughTo get the textured edges, form large balls of cookie dough. Press down with a glass. Sprinkle lightly with granulated sugar. *Don't bake too long. Chill baking sheet for 10 minutes before baking for exactly 8 minutes. Remove from oven and cool about 30 minutes. The Frosting:With a hand mixer, cream the butter. Mix in 2 cups of the powdered sugar and milk. Add in remaining sugar. Mix in the food coloring. Mix until desired consistency and frost the cooled cookies.These were delicious!

Michelle and Starla continue in the discussion of "Why Submit?" Discovering the Key to a Contented Life. They discuss having a "gentle and quiet spirit," and not being too easily offended! They discuss how "obedience is better than sacrifice" to the Lord, and how obedience can sometimes involve something new, or just being steadfast in the same circumstances. They talk about the importance of the words we use and look at some proverbs that talk about how we use our speech. Michelle shares a recipe for potato casserole:frozen hash browns1 stick butter1 onion1 c. cheese1 c. sour cream1 can cream of chickensaltritz crackersMelt 2/3 of stick of butter in 9x13 pan . Place hashbrowns in dish with onions on top. Put cheese on top of that. Mix soup and sour cream, salt and pepper and place on top of cheese. Melt butter and mix with ritz crackers.Bake at 350 for 40 minutes.

Michelle and Starla continue the journey through "Why Submit? Discovering the Key to a Contented Life".They discuss the institutions put in place by God and our responsibility in each of them.Recipe from Starla:Steak Diane with Mushroom Cream Sauce(Can substitute chicken if desired)2 steaks1 c. mushrooms, sliced2 TBS butter1/2 c. heavy cream1 TBS Dijon mustard1 TBS Worcestershire sauce2 cloves of garlic, mincedsalt and pepper to tasteDirections:Season steaks with salt and pepper on both sides and set aside. In skillet, melt butter over medium heat. Add steak and cook to desired doneness. Remove steaks and sauté mushrooms, garlic until tender. Stir in cream, mustard and Worcestershire sauce and cook until it thickens up. Add steaks back into skillet and cover them with sauce. Can serve over mashed potatoes.

Join Michelle and Starla as the discuss the next chapter of "Why Submit?" Find out what "modern day plagues" have infiltrated the culture and how we can combat them. Michelle shares a recipe of creamy chicken noodle soup.Ingredients:8 cups water6 chicken bouillon cubes8 ounces medium egg noodles2 cans cream of chicken soup8-12 ounces of sour cream (depending on how creamy you like it)2 chicken breasts, boiled and shredded, OR can use 2 cans chicken.White PepperDirections:Boil noodles for 10 minutes in water with bullion. Add cream of chicken soups and sour cream.Shred chicken and add in.Add pepper to taste. Simmer until well blended and warm.

Join us for an encouraging episode about love and marriage with Scott and Dawn Smith.Scott and Dawn have been on staff at Lakewood Baptist Church for 26 years. They have helped countless couples repair and build strong marriages through their wise counsel from God's Word. For more wisdom from Scott and Dawn, check out their podcast called "Forever Marriage" on Apple Podcasts and Spotify. Contact info for Scott and Dawn:Website:Forevermarriage.orgEmail:Scott: [email protected]: [email protected] shares a recipe:Elizabeth's Blueberry Muffins1 egg1/2 cup oil3/4 c. milk1 c. oatmeal1 cup all purpose flour1 tsp vanilla2 tsp baking powder1/2 tsp salt1/2 cup sugar1 cup blueberries (dust in flour) - can substitute other fruitMix all ingredients except blueberries. Fold in blueberries and pour into greased muffin pan (12). Bake @400 for 20 minutes or until lightly brown.

Michelle and Starla dive deeper into the book "Why Submit," exploring the chapters "Side by Side" and "Dead Head." Join them for this lively discussion about some topics that can sometimes be controversial.Register for the Giveaway by emailing to:[email protected] "giveaway" in the subject and that's it! You are entered!BIG NEWS!!!STIR IT UP Merch is now available online at stiritupstore.myshopify.comStarla shares a yummy dessert recipe:Cinnamon Sugar Crescent Roll Pizza1 can crescent rolls2 TBS unsalted butter1/4 sugar1 tsp cinnamonFor the glaze:1/2 c. powdered sugar1-2 TBS milk1/4 vanilla extractPreheat oven to 375. Line baking sheet with parchment paper. Unroll crescent dough and inch the seams together to make a single sheet. Brush the dough with melted butter, then combine cinnamon and sugar in a bowl and sprinkle over the top.Bake 10-12 minutes until golden brown and puffed.Allow to cool.Make Glaze by whisking powdered sugar, milk, and vanilla in a bowl until smooth and pourable.Drizzle over warm pizza.

In this second week of discussing "Why Submit?" Michelle and Starla talk about what submission is, and humility as the key to fully submitting to God and others. They discuss how humbling ourselves before God, as the Apostle Peter talks about, actually leads to decreased anxiety. When we trust in God as Sovereign and understand who He is and who we are in relationship to him, we can rest in that. Michelle shares a personal experience from her own life where she had crippling anxiety around a particular situation. Starla shares an Insta-pot cube steak recipe:Ingredients▢ 1 ½ cups water▢ 1 can French onion soup▢ 1 can cream of chicken soup▢ 1 packet packet Au Jus Gravy mix▢ 4 cubed steaks (about 2 pounds)▢ ¼ cup water▢ 3 Tablespoons cornstarchPour 1 1/2 cups water, 1 can French onion soup, 1 can cream of chicken soup and 1 packet packet Au Jus Gravy mix into instant pot. Whisk together well.Place 4 cubed steaks into pot making sure to coat the pieces in the gravy.Close lid, turn valve to "Sealing." Cook on Manual High pressure for 20 minutes. Note: It will take anywhere from 5-10 minutes to come up to pressure before cooking. If you get a "burn" message, just give it a few minutes, it will eventually start cooking. Or, open it back up, scrape the bottom really well to make sure there are no bits sticking to the bottom. Add a bit more water to thin it out a bit then try again. After cooking, carefully turn valve to “Venting” (this is called a “Quick Release”). Be VERY careful of the steam that will quickly come out. Allow all of the steam to fully release before unlocking lid.Turn the Instant Pot to the sauté setting. Remove the cubed steaks. In a small bowl or measuring cup, mix together 1/4 cup water with 3 Tablespoons cornstarch (this is called a "slurry").  Pour this slurry mixture into the gravy that is already in the Instant Pot. Whisk well to combine. Continue to whisk until gravy starts to thicken. Place cubed steaks back into the pot to warm them back up. Turn off Instant Pot.Serve cubed steak with gravy over mashed potatoes.

Join Michelle and Starla as they introduce the "Why Submit" book and discuss Chapter 1. Don't forget to enter the Gift Basket Giveaway by emailing us at:[email protected] "Giveaway" in the subject - that's it! Gift Basket includes:Sanctuary Hills gourmet coffeeHoney Tallow Cream from mrsnicholeboggs at theredeeminghome.com5 Starla Harbin CDs1 Northstar USB stickLife By The Way bookWhy Submit bookEnjoy this great Fall/Winter Sheet pan RecipeIngredients:1 pack chicken sausage2-3 sweet potatoesfresh brussel sprouts1 red onion1 apple2 TBS avocado oil (or oil of your choice)2 TBS honey2 TBS maple syrupsaltChop all ingredients into bite size pieces. Place in bowl and coat with wet ingredients. Salt sheet pan. Place mixture on sheet pan in single layer. Bake at 425 for approx. 25 minutes or until vegetables are tender. Serve with garlic bread and enjoy!

Michelle and Starla take a look back at 2025 and share their "word" for 2026! Join them for the next several weeks as they go through Michelle's new book, "Why Submit: Discovering the Key to a Contented Life."You can order the book on Amazon (https://a.co/d/cPfSoHo)or from Westbow Press (WestBowPress). If you would like to order directly from us, please email at [email protected] you have not, please follow us on:Instagram: @stiritup1024InstagramFacebook: Stir It UpFacebookYouTube: Stir It Up Podcast Stir It Up Podcast - YouTubeTo enter the giveaway, please email us at:[email protected] "Giveaway" in the subject and give us your name in the body of the email. We will announce the winner at the conclusion of the study.Gift basket will include:Life By The Way bookWhy Submit book5 of Starla's CDs1 Northstar Music USB driveSanctuary Hills CoffeeTallow and Honey cream from Nichole Boggs at theredeeminghome.com

Join us for an amazing talk from Nichole Boggs during the Women's Christmas Gathering at Northstar Family Church! Nichole challenges us to create a "holy home" for the Holidays. Nichole and her husband Keith have 11 children and are pregnant with number 12! They have a retreat Center, Sanctuary Hills, in the beautiful Smoky Mountains and Keith is the founder of Real Momentum Ministries.

Join us for Part 2 of "Home for Christmas" on the Stir It Up Podcast.   Today we share 2 recipes with you - Starla makes cornflake candy and Stephanie Casper shares Oreo truffles.  You'll love to add these to your Christmas goodies!

Join Michelle and Starla for Part 1 of this specialChristmas episode with friends Joy Sims and Stephanie Casper.  The group talks about “preparing Him room”this Christmas, and shares some of their favorite Christmas recipes, and organizational tips for the Holidays!   Hummingbird Cake- Michelle DowdyIngredients2 cups allpurpose flour2 cups sugar2 bananas,mashed¼ cup nuts (Iprefer walnuts)¾ cup vegetableoil (can substitute avocado oil)8 ouncescrushed pineapple, drained1/2 tsp cinnamon1 tsp salt1 tsp bakingsoda3 eggs, beaten1.5 tsp vanilla Mix all ingredients.  Can mix by hand or with hand held mixer butdo not overmix.  Bake at 350 for 50minutes. Ice with creamcheese frosting or glaze.  Is also good withouticing if you do not want the extra sweetness. Cream Cheesefrosting1 block creamcheese, softened1 stick butter,softened4 cups powderedsugar1 tsp vanilla Combine andmix.  Frost and enjoy! OvernightFrench Toast:  Joy Sims Ingredients:12 slices TexasToast (Walmart or Kroger)1 c. brownsugar1 tsp cinnamon¼ tsp nutmeg1 tsp vanilla extract5 eggs1 ½ cups milk(1/2 cupchopped pecans optional) Mix togetherbrown sugar, cinnamon, nutmeg (add nuts if desired) and set aside.Melt butter in9x13 dish or in microwave and add to dishIn another bowlwhisk eggs, milk and vailla together.Layer 6 pieces oftoast in the dish on top of butter.  Sprinkle ½ thesugar mixture on the pieces of toast.Layer 6 morepieces of toast.Pour eggmixture evenly over bread slicesSprinkleremaining brown sugar on top.Cover withaluminum foil (can spray foil) and refrigerate overnightRemove from refrigeratorapprox. 30 minutes before bakingBake at 350 forabout 30-45 minutes covered.Remove foil andbake an additional 15 minutes.  

Join Michelle and Starla for this encouraging conversation with arranger Mike Speck. For more than forty years, Mike Speck has been singing and ministering to the body of Christ.  He has led in worship in over 3000 churches of various denominations across four continents. As an ordained minister and former pastor, Mike has a deep love for the local church. He has served on the staff of six different churches throughout Michigan, Tennessee, Oklahoma, Arkansas, Virginia and North Carolina. For the past twenty-nine years, he has been worship leader for Dr. Charles Stanley’s In Touch national rallies and all of his overseas trips and cruises.​Mike is best known for his work in producing choral music.  In 1984, as a result of leading music in citywide evangelistic crusades, Mike began writing and arranging music for church choirs and congregations. Today, thousands of churches regularly use his arrangements. He has compiled thirty-three different collections and has been nominated for thirteen Dove Awards; winning the prestigious award three times. Word Music and Prism Music have both published his work. He is currently arranging for Lillenas Music, a subsidiary of the Nazarene Publishing House. Mike continues to be one of the top sellers of printed music for the church.

Join Michelle and Starla for this special Thanksgiving episode. They start with a few fun "Would you rather" questions and some Thanksgiving traditions and ideas to promote thankfulness during this and every season.Starla shares a Thanksgiving appetizer:Ooey-Gooey Puff PastryIngredients:1/2 sheet puff pastry, thawed2 TBS Apricot Jam8 ounces Gruyere cheese, cut into 1/2 inch slices1 TBS honey1 large egg, beatensea saltServing suggestions: Apples, nuts, prosciuttoDirections:Preheat oven to 400. Line a baking sheet with parchment paper. Lightly flour work surface and use rolling pin to lightly roll out puff pastry. Spread jam on the pastry.Place gruyere in the middle of the pastry, then wrap the corners up around. The center will be exposed; drizzle the center with honey. Use a pastry brush to pain egg wash on pastry. SPrinkle with salt and bake until golden brown and cheese is melted, about 25 minutes. Serve on a board with items of your choice.

Michelle and Starla answer some fun "quick fire" questions. They discuss a passage from Haggai that describes how the House of the Lord was in ruins because the people had been looking after their own houses but neglecting the temple. Starla shares how the Lord convicted her about reaching outside the walls of the Church and into the community in new ways. Michelle share a recipe of Crockpot Pumpkin Spice LatteIngredients:6 cups milk6 cups of strong coffee1/2 cup vanilla extract1 /2 cup pumpkin puree1/2 cup sugar2 teaspoons cinnamon3 cinnamon sticksDirections:Combine milk and coffee in crock pot. Whip together remaining ingredients and place in crock pot. Add cinnamon sticks. Cover and cook on high for 2 hours.

We’re honored to have Babbie Mason in the house!  It’s no exaggeration to say Babbie is a legend in Gospel Music.  She is a Gospel Music Hall of Fame Inductee, a two-time Dove award winner, has 27 recorded music projects to her name, and is the author of 9 books!  She hosts the television program, Babbie’sHouse, and is an adjunct professor at several universities, where she teaches aspiring songwriters.  Go to Babbie.com to learn more about Babbie’s “Inner Circle”conferences, as well as Babbie Mason Radio, and her upcoming events!  Check out the dates for one of Babbie’s Christmas Concerts with her talented son, Chaz, and Cheryl Rogers, collectively known as The Babbie Mason Vocal Band.  You’ll be so encouraged and edified as Babbie shares about various aspects of her ministry and reminisces about writing “All Rise”.   You don’t want to miss that story!  Babbie shares a yummy recipe for a dinner Summer Salad.Ingredients:Layer of romaine lettuceFresh Green beans (6-7)Fresh Ear of cornOrange or yellow pepperCooked chicken breast (can be rotisserie) Cherry tomatoesAvocadoDirections:  Brush veggies with olive oil and salt to taste.  Place veggies on a grill skillet (or outside grill).  Cook veggies on medium-low, rotating to get the grill marks on all sides, approximately 20 minutes.  While veggies are cooking, dice chicken breast and chop lettuce.   Chop grilled veggies and cut corn off the ear.  Place on top of lettuce and halve cherry tomatoes and add avocado and chicken. Drizzle with Italian dressing and ranch or blue cheese.  Babbie says, “It’s a party in your mouth!”

What is the Jesus Glow? Is it real? Michelle and Starla discuss and look at some Scriptures to explain!Michelle shares a "Fool-Proof Poundcake" recipeIngredients:9 eggs2 sticks butter1/4 lb crisco3 c. sugar3 c. plain flour1 tsp salt1 tsp baking powder1 T. vanilla (and 1 teaspoon almond if you like that flavor)Preheat over to 325 degrees. Grease bundt pan. Cream sugar and butter and crisco. Add eggs 1 at a time, beating after each addition. Sift flour, salt and baking powder together and gradually add to sugar and eggs. Add vanilla and almond.Pour into greased and floured tube pan and bake approx. 1 hour. Caramel IcingIngredients:1 can sweetened condensed milk2 cups sugar2 sticks butterIn medium saucepan over medium-low heat, stir together ingredients. Keep cooking and stirring, scraping the bottom occasionally. When bubbles begin to break on the surface cook for 8 minutes, and continue to stir. Remove from heat and allow to cool slightly so it will thicken. Spread carefully on cake.

The more you know God's Word, the more you know His Will. Join Michelle and Starla for this conversation on the benefits of knowing God's Word. Starla shares an Old-Time Southern Beef Stew Recipe:Ingredients:2 lbs stew meat2 Tablespoons vegetable oil2 cups water1 teaspoon Worcestershire sauce1 cloved garlic1-2 bay leaves1 medium sliced onion1 tsp salt1 tsp sugar1/2 tsp pepper1/2 tsp paparika1 dash allspice3 large sliced carrots4 quartered red potatoes3 ribs chopped celery2 TBS cornstarchDirections:Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots, potatoes, and celery. Cover and cook 30-40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 c. water and cornstarch until smooth. Mix with hot liquid and return mixture to pot. Stir and cook until bubbly.

Join Michelle and Starla as they talk with recent Bride, Ashley Wright Tillery, about planning a Christ Centered Wedding Ceremony. From the decor, to the elements of the service, to the reception, you'll hear how they were intentional about every part. Whether you are a bride-to-be, mother or grandmother of the bride, or just someone who wants to be encouraged by a young couple who is staring their married life out by putting God first, this episode is for you!Ashley shares a great recipe:Beef EnchiladasIngredients1 lb ground beefTaco seasoning1 onion2 cans red enchilada sauce1 can green chilisPack of tortillas1 1/2 cups shredded cheeseBrown ground beef and add onion.  Drain off grease.  Add taco seasoning.  Stir in chilis and 1 can enchilada sauce.Take other can of enchilada sauce and spread 1/2 of it in a 9X13 casserole dish.  Roll up enchiladas with about 1 1/2 spoons of meat mixture and place enchiladas in the dish.  (Makes about 10).  Add cheese on top and remaining sauce.  Bake at 375 degrees for 20-25 minutes.   

Michelle and Starla chit-chat about some exciting things happening around the Dowdy household.They talk about who "this Jesus" is - the Jesus of the Old and New Testaments. All though the book of Acts, the author uses the phrase, "this Jesus," as he describes the Messiah who is coming again. Karis joins them and shares an update about Maverick's walking. They talk through some things about walking and when to be concerned and when to just give it some time. Starla shares a great recipe for "football days" called Ranch Crack Dip.

The one and only Bucky Kennedy joins Michelle and Starla for a discussion about ministry in the current climate, and in particular how depression and anxiety affect people today. Bucky stated, "Anxiety happens when we are in pursuit of the wrong crown." Listen to this encouraging episode to hear his wisdom on this subject.Bucky also shares his family recipe for fried shrimp (Eagle Brand Condensed Milk and flour), and a loin of ribeye. Bucky's family owns a restaurant in South Georgia.

In this Episode Michelle and Starla share about building one another up in Christ.Karis joins them for Kid's Corner and has some exciting news to share! They continue their discussion of Sensory Integration and the Proprioceptive System. Starla shares a yummy key lime cake recipe.

In this episode, Michelle and Starla talk about building up one another in Christ.Karis joins them for Kid's Corner and has some exciting news to share! They continue to talk about Sensory Integration and focus on the Proprioceptive System today.Starla shares a yummy Key Lime cake recipe. Key Lime Cake1 box lemon instant pudding1 c. water1 c. vegetable oil4 eggs2 T. key lime juiceGlaze:2 c. confectioner sugar1/3 c. lime juice Preheat oven to 325 degrees. Beat eggs; add water, lime juice, instant pudding and cake mix.  Beat until well blended.  Pour into well-greased, lightly floured 9x13 pan.  Bake for 50-55 minutes.  Mix confectioner sugar and lime juice.  Prick top surface of cake with fork while still warm, 5-10 minutes out of the over.  Pour sugar and lime juice glaze over top of cake.  Leave cake in pan. 

Today, Michelle and Starla welcome Gary and Dana Miller, who share how praying together as a couple has transformed their marriage through the years.Through their TALK LESS! PRAY MORE! Prayer Conferences, Gary and Dana lead people to accept the challenge to:* Make prayer their personal passion and priority* Partner with someone who will hold them accountable* Equip Husbands and wives to affair-proof and divorce-proof their marriage* Share how Dana’s 4 year successful battle with breast cancer has radically changed their lives to encourage and empower those who are battling the same disease.Dana refers to her battle with breast cancer as her “Great Adventure” and it has intensified her passion to point people to prayer as priority in their lives.Both Gary and Dana long to invest in the lives of others through this “Great Adventure” - and teach others how to overcome the fear of the enemy!Gary and Dana live in Fort Worth, Texas and have been married for 48 years.

Michelle and Starla share their thoughts on the life of Charlie Kirk and his assassination. They discuss living a life of worship and how to appreciate the beauty and the miracles all around us. Starla shares a lasagna recipe:M e m a w ' s Lasagna1-2 Ibs. ground beef cooked and drained½ onion chopped1-2 jars spaghetti sauce of your choice3 tsp. brown sugar (optional-to taste)Salt & Pepper to taste1 box noodles cooked a n d drained3 Tbsp. Butter3 Tbsp. AP Flour1/3 c. MilkDeli Ham1 bag shredded Mozzarella1 bag shredded Italian CheeseMeat & SauceStart by adding a tablespoon of oil to a skillet. Add your chopped onion and cook until translucent. Next,add the ground beef to the onions, a generous amount of salt and pepper and cook until all pink is gone.Drain meat and set aside.Add 1 ½ -2 jars of spaghetti sauce to a skillet. Mix in a few tsp. of brown sugar to make sauce sweeter.Combine the m e a t mixture into the sauce and warm together.W h i t e S a u c eIn a small pot, melt down 3 Tsp. of butter. Once melted, add your 3-tbsp. all-purpose flour and whisk. Asthe butter and flour thicken, slowly pour in milk and whisk. Continue adding milk until it creates acreamy sauce. If it gets too thick, add more milk.Deli HamCut about ½ Ib. of Ham into bite size pieces.Create Lasagna LayersIn a 9x13 casserole dish, spread a little meat sauce in the bottom of the pan. Next, add a layer ofnoodles, then cover with meat sauce, sprinkle ham pieces, drizzle cream sauce (like rows) and top withcombined Mozzarella and Italian cheeses.Repeat this process 2 more times for a total of three layers. Top with a few sprinkles of Oregano &Italian seasoning.~ Bake uncovered @ 375 until the top is brown and bubbly.Feeds 6-8 people• Try to keep your meat sauce consistent on every layer. It doesn't have to be thick unless you likeit to be heartier.• My family likes the sauce to be sweet but brown sugar is optional

Today we’re honored to have on the Podcast, Dr. J. B. Hixson,founder and president of Not By Works Ministries. A pastor, professor, and national conference speaker, Dr. Hixson has authored fourteen books and contributed to many theological journals and other Christian publications. Heearned his B.A. from Houston Baptist University; Th.M. from Dallas Theological Seminary; and Ph.D. from Baptist Bible Seminary.Some of his books include: Getting the Gospel Wrong: The Evangelical Crisis No One is Talking About; The Gospel Unplugged: Good News Plain and Simple; The Great Last Days Deception: Exposing Satan’s New World Order Agenda; What Lies Ahead: A Biblical Overview of the End Times; Top Ten Reasons Some People Go to Hell; Weekly Words of Life; the NBW Book of Theological Charts, Diagrams, and Illustrations; Freely By His Grace: Classical Grace Theology; Spirit of the Antichrist: The Gathering Cloud of Deception Volume One; Spirit of the Antichrist: The Gathering Cloud of Deception Volume Two;  Spirit of the False Prophet: Rise of the Global Technocracy,and The Great Last Days Apostasy: How the American Church Is Falling Away. When he is not traveling for speaking engagements, he is usually in the pulpit at Plum Creek Chapel in Sedalia, CO where he serves as the Lead Teaching Pastor. You can access the NBW ministries app, filled with resources,here:NBW Ministrieson the App StoreYou’ll enjoy this rich conversation with so much insightfrom JB! 

Hear the "rest of the story" in Part 2. Mark talks about his music career - Billboard Picks, working with legend Billy Strange, and more! He shares how a prayer of obedience at age 37 changed the trajectory of his life. Mark shares about the cornea transplant and how it changed him forever. At the end of the episode, Michelle shares a banana bread recipe, great for this time of year!Moist Banana BreadIngredient List:1 stick butter1 c. sugar1 egg, beaten1 tsp baking soda3 Tablespoons buttermilk (can do regular milk if you don't have buttermilk)2 large bananas, mashed1 c. flour1/2 c. nuts1/2 tsp baking powderDirections:Cream butter and sugar together in a stand-alone mixer or with a hand-held mixer. Add egg, soda and milk. Add bananas and beat well. Blend in flour, nuts and baking powder. Transfer into greased loaf pan and bake about 1 hour at 350 degrees.

Michelle interviews her husband, Mark Dowdy, about his journey with blindness and partial recovery of sight in his 30s. Hear how he endured thirteen eye surgeries by age 10 and how music helped to bridge the divide between him and his peers. In this episode, Mark recounts how he earned his marksmanship badge in an unusual way in pursuit of his Eagle Scout rank. Mark was the first blind Eagle Scout in the state of Georgia and was named as one of the top 10 Scouts in America in 1981. Enjoy part 1 of this 2-part conversation!

Starla interviews Michelle about her new book, "Life By The Way." Michelle shares about surrendering her writing at one point and how the Lord answered that prayer of obedience.Starla shares a "game day" recipe of ham and cheese sliders. Game Days are almost here!Ingredients 1 package Hawaiian sweet rolls (12 rolls), sliced in half (seedirections for more details)¾ pound cooked deli ham, thinly sliced¾ pound Swiss cheese, thinly sliced3 tablespoons unsalted butter, melted1 teaspoon Dijon mustard1 tablespoon poppy seeds (optional)2 tablespoons brown sugar2-3 teaspoons Worstershire sauceInstructions Preheat oven to 350F. Line a 9×9-inch or 9×13-inch pan with aluminum foil, spray with cooking spray; set aside.Using a large, serrated knife, slice the rolls in half so you have a ‘slab’ of tops and a ‘slab’ of bottoms; don’t pull the rolls apart and slice individually because you want to keep them connected.Place the bottom ‘slab’ of rolls in prepared pan.Evenly layer about half of the ham over the rolls. Evenly layer the cheese. Evenly layer the remaining ham.Add the top ‘slab’ of rolls; set aside.To a medium microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute.Add the mustard, brown sugar, Worstershire sauce, and whisk to combine.Use a brush to evenly and slowly coat the rolls with mixture over the tops. Some of the mixture will pool at the base of the rolls.Cover with aluminum foil and allow rolls to stand at room temp for about 5 to 10 minutes.Bake at 350 for about 20 minutes or until cheese has melted.Uncover and cook for about 5 minutes, or until as done as desired. Baking time will vary based on the size of pan used, climate and oven variances, etc. Bake until as done as desired; watch to make sure they don’t burn since all ovens and ingredients vary.Slice into individual sliders and serve immediately. Sliders are best warm and fresh.

Michelle and Starla talk about ways we can "show up" for each other in our daily lives. They "stir it up" in the kitchen with a "No Fail Mac-N-Cheese" recipe:2 cups macaroni, cooked3 or 4 cups of cheese1 1/2 cups milk1 eggbutterPlace cooked macaroni in sprayed 9x13 casserole dish. Salt macaroni. Place cheese on top. Beat egg and add milk. Pour mixture evenly over cheese. Place pats of butter on top. Bake at 350 for about 30 minutes or until golden and bubbly.

Michelle and Starla talk about coming to maturity in Christ, in this episode of the Stir It Up Podcast. Michelle shares a "clean" recipe for healthy candy bars.No-Bake Candy Bars1 C. peanut butter2/3 c. honey1/2 c. coconut oil2 c. quick cook oats1 1/4 chocolate chips3/4 c craisins (or raisins)In saucepan, melt peanut butter, honey, and coconut oil. Remove from heat. Add oats, chocolate chips, and dried cranberries. Stir until combine and chocolate chips are melted. Spread into 9x13 pan. Refrigerate until hardened. Let sit on counter a few minutes to soften before cutting into desired size pieces. Store in plastic container in refrigerator.

Michelle and Starla talk about coming to maturity in Christ, in this episode of the Stir It Up Podcast. Michelle shares a "clean" recipe for healthy candy bars.No-Bake Candy Bars1 C. peanut butter2/3 c. honey1/2 c. coconut oil2 c. quick cook oats1 1/4 chocolate chips3/4 c craisins (or raisins)In saucepan, melt peanut butter, honey, and coconut oil. Remove from heat. Add oats, chocolate chips, and dried cranberries. Stir until combine and chocolate chips are melted. Spread into 9x13 pan. Refrigerate until hardened. Let sit on counter a few minutes to soften before cutting into desired size pieces. Store in plastic container in refrigerator.

Michelle and Starla talk with Melanie Dodd, who writes "word for word" Scripture songs. You will be encouraged by Melanie's testimony and her love for God's Word. Melanie is from Inverness, Florida. Listen to Melanie's music here:Melanie Dodd - YouTubeopen.spotify.com/album/6T7yEhgcuSj4wEH5dF9k8Z‎Melanie Dodd - Apple MusicFollow Melanie on Instagram @melaniedoddmusic

Michelle and Starla talk about cultivating the Christian life by learning to listen, look, and love with intentionality.Karis joins them for Kid's Corner to discuss swimming lessons for little ones, and they continue their conversation about sensory integration.Michelle has "Show and Tell" with some homemade items you can use to help facilitate sensory processing in the tactile system, for those with hypersensitivity in this area.Starla shares a refreshing Summer Salad recipe.

Join us as we talk to Nichole Boggs, wife, mother of 11, grandmother, author, speaker, and ministry leader. Nichole shares how we can practically live out our God-given roles as women. You will be edified and encouraged as Nichole opens up about a turning point in her marriage, and how having a child with special needs brought an unexpected joy into their home. Nichole and her husband, Keith, established Sanctuary Hills, a Retreat Center just outside Gatlinburg, Tennessee. Contact info for Sanctuary Hills: sanctuaryhills.tn.comOrder Nichole's books and custom-made candles at:redeeminghome.comFollow Nicole on Instagram: @nicholeboggsNichole's Southwestern Chicken Recipe:This is a crock pot meal!3 pounds of chicken 14 ounces of canned diced tomatoes One small can of green chilesTwo cans black beans 8 ounces of frozen corn1/4 cup chopped cilantro 2 cups chicken broth Small onion1 teaspoon garlic powder1 teaspoon onion powder 1 tablespoon cumin 1/2 teaspoon cayenne pepper Salt and pepper to taste Combine Chicken broth, beans, corn, tomatoes, chilies, cilantro, onions, garlic powder, onion powder, cumin, cayenne pepper and salt and pepper in the crockpot. Lay chicken breast or tenderloins on top. Cook on low for 10 hours on high for six hours About a half an hour before serving remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste. Serve over rice or tortillas and add your favorite toppings such as avocados, shredded cheese, sour cream, hot sauce.

Join us as we talk with the ladies of the Northstar Worship Team, the women we get to share life with week in and week out. This is an encouraging conversation about how music and worship has shaped our lives. We might even sing a measure or two!The girls share a couple of great recipes. Joy's Fudge Pie:2 squares of semi-sweet baking chocolate1 stick of butter- melt together in saucepanBeat 2 eggs then add 1 cup sugar, a dash of salt and 1 teaspoon of vanilla. Mix with chocolate mixture.Pour into unbaked pie shell and bake at 350 degrees for 35 minutes. Cool and cover with cool whip. Refrigerate.Stephanie's Cranberry Stuff1 1/2 cups sugar1/2 c. fresh orange juice1/4 c. water1 Tablespoon grated orange peel1 teaspoon grated peeled ginger4 c. cranberries1/2 cup toasted pecan piecesSimmer first five ingredients on medium until sugar is dissolved. Keep stirring!Add cranberries and cook 'til berries pop (about 5 minutes). Add pecans, pour into bowl, refrigerate.Good at the Holidays or anytime - as a relish or even on biscuits.

Join us as we talk with Dr. Scott Sullivan, Discipleship Catalyst for the Georgia Baptist Mission Board. Scott shares how his personal "yes" to God's call involved sacrifice and surrender.We discuss "making disciples" and what it means for us as individuals and for the Church. Scott shares his favorite Steak Marinade. You have to listen for the brand!

What are you wearing? How many times do you think you have asked someone that question? The Bible has a lot to say about what we should "put on." We talk about it in today's episode!Karis shares about traveling with a 1-year-old and being on a schedule while traveling. Michelle shares about the topic of Sensory Integration and gives an introduction to one of the sensory systems. She gives practical advice about feeding, picky eaters, and "getting messy!"

Join us as we talk about building a Legacy with Starla's father, special guest Billy Crosby. Known as "Papa" to many, Rev. Crosby has led thousands to Christ in his years of ministry. He is still preaching at age 91!With 6 children, 20 grandchildren, and 43 great-grandchildren, he has built quite a legacy. Hear the special prayer he prays over all of his family members each day. We hope you will enjoy this special "Father's Day" episode of the Stir It Up Podcast!

After last week's powerful testimony from Pastor Russ Harbin, we continue our conversation as he shares more of his story and how God led him to plant a church in 2019. Stirring it up in the kitchen - Russ shares his biscuit recipe and the "secret" to making a good biscuit. You don't want to miss it!

Join us as we interview Russ Harbin, pastor of Northstar Family Church, in Flowery Branch, Georgia. This is Part 1 of 2 where Russ shares his story. In this episode, hear about Russ's learning difficulties as a child and young adult, and how he overcame those challenges. His life took a dramatic turn as he heard about the transformational power of the gospel for the first time at age 16 and was radically changed. Then one fateful day, an accident on a beach nearly left him paralyzed. Hear how God's hand was with Russ and Starla through it all.

Join us for an uplifting conversation with Ann Gainey, author of "The God Chair" and former Executive Director of Choices Pregnancy Center in Gainesville, Georgia. Ann recounts her journey with a mysterious health issue and how she grew closer to God through a time of suffering and uncertainty. "The God Chair" can be ordered off Amazon Amazon.com or at:www.annbgaineyauthor.comAnn "stirs it up" with a recipe of Easy White Chicken Chili to make in your crock pot. (Ann recommends using a crockpot liner).Ingredients:2, 12 ounce cans of chicken, undrained2 cans great northern beans, drained1 can Rotel of your choice2 cans petite diced tomatoes1 package ranch mix1 block cream cheeseCook on low for 4-6 hours.