5 Bible Verses Toddlers Can (and Should) Memorize

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5 Bible Verses Toddlers Can Memorize - Intentional By Grace

Genesis 1:1: In the beginning, God created the heavens and the earth.

We chose Genesis 1:1 as our son’s first Bible verse to memorize.

Creation reveals its Creator, which make it important to know. Unless we believe God created us, the rest will make zero sense.

John 3:16: For God so loved the world, that he gave his only son, that whoever believes in him should not perish but have eternal life.

Creation pales in comparison to the person and work of Jesus Christ!

God created us and He loves us. John 3:16 is a truth-packed verse that is easy for little ones to memorize.

They should know from a young age that God loves them so much that He sent His Son to die on the Cross for them.

Ephesians 6:1: Children obey your parents in the Lord for this is right.

During the early years of life, it’s important to understand that God has given Mommy and Daddy authority over their little ones. Ephesians 6:1 is often quoted throughout the day as a reminder that it is God who wants children to obey for it is right.

Matthew 22:39: And a second is like it: You shall love your neighbor as yourself.

We memorize this verse to help us understand sharing with others! It is important to us that our children understand early on that loving others is an important part of being a Christian.

Galatians 5:22-23: But the fruit of the Spirit is love, joy, peace, patience, kindness, goodness, faithfulness, gentleness, self-control; against such things there is no law.

Often throughout the day, children require correction for wrong behavior. As parents, it’s easy to correct the behavior without telling them what God’s way looks like.

Restaurant style ranch tortilla chips

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baked ranch tortilla chips recipe
  1. Cut tortillas into triangles.
  2. Stir ranch seasoning and paprika in small bowl until blended.
  3. Brush tortilla chips with oil on both sides.
  4. Dip each chip into the seasoning mix and shake off any excess.
  5. Bake on parchment lined cookie sheet at 350 degrees Fahrenheit for 13 minutes.
  6. Serve immediately.


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  1. Oh, taste and see that the Lord is good! Blessed is the man who takes refuge in him! (Psalm 34:8)
  2. The Lord is merciful and gracious, slow to anger and abounding in steadfast love. (Psalm 103:8)
  3. Have you not known? Have you not heard? The Lord is the everlasting God, the Creator of the ends of the earth. He does not faint or grow weary; his understanding is unsearchable. (Isaiah 40:28)
  4. Oh, how great are God’s riches and wisdom and knowledge! How impossible it is for us to understand his decisions and his ways! (Romans 11:33 NLT)
  5. Anyone who does not love does not know God, because God is love. (1 John 4:8)
  6. This is the message we have heard from him and proclaim to you, that God is light, and in Him is no darkness at all. (1 John 1:5)
  7. Jesus Christ is the same yesterday and today and forever. (Hebrews 13:8)
  8. Gracious is the Lord, and righteous; our God is merciful. (Psalm 116:5)
  9. Every word of God proves true; he is a shield to those who take refuge in him. (Proverbs 30:5)
  10. Holy, holy, holy is the Lord of hosts; the whole earth is full of his glory! (Isaiah 6:3)

    Questions to Get Your Family Discussion Going

    If you’re not used to talking about these things it may feel or sound awkward at first. That’s okay! Keep at it until becomes second nature. Try these questions if you’re unsure how to start.

    What has God done for you today?

    What did God help you with today?

    Have you received any answers to prayer today?

    What have you seen God do for someone else today?

    What happened today that reminded you of God’s character?

    How have you see God’s faithfulness today?

    Did you notice anything amazing in God’s creation today?

    How did you see God’s power displayed today?




The Perfect Homemade All Butter Pie Crust

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Prep time: 10 min | Cook time: 20-30 min | Total time: 30-40 min

The Perfect Homemade All Butter Pie Crust


  • 2 3/4 cups All Purpose Gold Medal Flour
  • 3 tablespoons granulated sugar
  • 1 teaspoon kosher salt
  • 2 sticks cold unsalted butter, cubed
  • 1/2 cup ice water


  1. Add the flour, sugar and salt to a stand mixer with paddle attachment. Beat on low to combine. Add cold butter, beat until butter is the size of small peas with the flour mixture.
  2. With the mixer on, slowly add the ice water until dough forms and is combined.
  3. Transfer dough to a lightly floured countertop, kneading a couple times to combine. Divide dough in half, flatten slightly and wrap tightly with plastic wrap. Refrigerate for 2-3 hours before using. When ready to use, roll out round large enough to fit your pie plate. Transfer to pie dish and crimp the edges as desired. Poke holes at the bottom of pie. Bake for 25-30 minutes until baked through and slightly golden. Remove and let cool before filling. If using a pie filling recipe that needs baked, bake according to that particular recipe.
  4. Store dough wrapped in plastic wrap for up to 1 week in the refrigerator or 2 months in the freezer.

Makes two 9 inch pie crusts


One Minute Homemade Pie Crust


  • 1-3/4 cup all-purpose flour  (about 9 ounces)
  • 1 teaspoon sugar
  • 1-1/2 sticks butter (12 tablespoons), cut into slices
  • 1/4 cup + 2 tbsp ice water (approximately)

1) Place flour and sugar in a food processor.  Pulse.

2) Add about half of the butter. Pulse.  Add the rest of the butter. Pulse until the mixture turns into coarse crumbs.

3) Through the feed tube, slowly add the ice water and pulse until the dough gathers up into a ball.  If it doesn’t after a few seconds, add a few more drops of ice water until it does.

4) Take the dough and flatten it into a disc and place it on a sheet of floured plastic wrap. Refrigerate for about 30 minutes before rolling. Remember to use the plastic wrap trick from above!

Happy baking!!IMG_20121027_143906

Recipe adapted from: http://theitaliandishblog.com/imported-20090913150324/2011/9/9/you-will-make-homemade-one-minute-pie-dough-and-raspberry-pi.html


The Best Apple Pie Ever


  • 2 batches of my one minute homemade pie crust (or 1 if you roll it out very thinly!)
  • 7-8 small granny smith apples, peeled, sliced, and cored
  • 1 stick butter
  • 3 tbsp all-purpose flour
  • 1/4 cup water
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 heaping tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp vanilla

1). Place the peeled, cored, and sliced apples in a large bowl. Set aside.

2). Preheat oven to 425F.

3). In a medium sauce pan, melt butter over medium heat. Add the 3 tbsp of flour and mix well, forming a paste. Add the water, sugars, cinnamon, nutmeg, and vanilla and mix well. Bring to a boil for 1 minute, then reduce heat to a simmer for an additional minute.

4). Remove from heat and reserve about 1/3 cup of filling for pie crust. Add remaining filling to apples. Toss well.

5). Pour apples into prepared pie crust, mounding slightly. Top with second pie crust (lattice design, etc). Brush the remaining 1/3 cup caramel filling over the crust.

6). Cover the pie loosely with aluminum foil. I lightly spray the foil so it does not stick to the pie. Place the pie on top of a cookie sheet (to catch any drips) and bake at 425F for 10-12 minutes. Reduce the heat to 350F and bake for another 50 minutes (remove the foil the last 10 minutes to let the crust brown), or until done.  The pie is done when the crust is golden-brown and the apples are soft when pierced with a fork.

7). Allow the pie to cool before serving. Enjoy!

Serves: 8-10 people.

Recipe adapted from: http://allrecipes.com/Recipe/Apple-Pie-by-Grandma-Ople/. 

Adapted recipe courtesy of Audrey’s Apron.


Homemade Apple Pie Filling
Homemade Apple Pie Filling - Great for pies, crisps, cookies and more! So much better than store bought.


  • 4 cup sliced, peeled Apples
  • 2 tbsp Lemon Juice
  • 1/2 cup Sugar
  • 3 tbsp Cornstarch
  • 1/4 tsp Nutmeg
  • 1 tsp Cinnamon
  • 1 cup warm Water


  • Place apple slices in bowl.
  • Add 3/4 cup water and lemon juice and toss to prevent browning.
  • In a saucepan, whisk together cornstarch and 1/4 cup water until blended.
  • Add cinnamon, sugar and nutmeg. Whisk until blended.
  • Add contents of apple slice bowl to saucepan and cook over low heat until apples are tender.
  • Allow to cool before putting in crust.


Apple Pie

Once you have you pie crust ready and in your pie dish, place all the apples into the pie crust. The apples should completely fill up the pie crust. Now here is what I think is the interesting…you don’t need to mix anything together, instead you just place everything on top of the apples. Every apple pie recipe I have read tells you to mix the ingredients with the apples. But the one I have here, from my mother-in-law, is different. And you know what?! It works! And it is sooo yummy!

sliced apples

Okay, so now you sprinkle the sugar over the apples so that they are all covered. Then sprinkle the apple pie spice (or cinnamon) over the sugar. Dot with a small amount of butter. I usually place 4-5 small pieces of butter on top.

apple pie sugar

Before you put the pie in, don’t forget the crumbs! While I think a pie crust on top of the pie is so very pretty, I also think apple pie with crumbs on top tastes better! ;o) So that is the way we make it here in our home!

To make the crumbs…combine the flour, sugar and softened butter in a medium sized bowl. A little tip…make sure the butter is softened. It works in much easier. I use a pastry blender or the back of a fork to do this step. Once they are combined well and look like crumbs, spread them over the top of the pie.

apple pie topping

Place the pie on a baking sheet before putting in the oven. This helps in case the juices from the pie overflow. Place the pie on the middle shelf of your oven. Bake it at 425 degrees for 50-60 minutes. I would suggest placing a foil tent over the pie after it’s been baking for 20 minutes. This keeps the top of the pie from burning. The pie is done when it is golden brown. Remove to a cooling rack.

apple pie

Recipe Tips:

Use a variety of apples. Mix a few different red apples with a couple of green apples for the best flavor.

Make sure butter is softened to room temperature for the crumbs.

Place foil tent over the pie after 20 minutes of baking so that it does not brown too much.


Homemade Apple Pie
  1. 1 pie crust
  2. 7-8 apples (about 6-1/2 cups of mixed variety is best)
  3. ¾ teaspoon apple pie spice (or cinnamon if you don’t have apple pie spice)
  4. ¾ cup granulated sugar
  5. Butter, to dot the pie with
For the crumbs
  1. ¾ cup flour
  2. ½ cup sugar
  3. ½ cup butter, softened to room temperature
  1. Preheat your oven to 425 degrees.
  2. Prepare your pie crust and place in 9” pie dish.
  3. Peel and slice your apples into small slices, about ¼” thick
  4. Place the apples into the pie crust.
  5. Sprinkle the sugar over the apples.
  6. Sprinkle the apple pie spice (or cinnamon) over the sugar.
  7. Dot with butter (4-5 small pieces of butter).
  8. To make the crumb topping, place the softened butter, flour and sugar into a medium sized bowl. Use the back of the fork or pastry blender to mix the ingredients to form crumbs.
  9. Sprinkle the crumbs over the pie.
  10. Place the pie dish on a baking sheet.
  11. Place the pie in the middle rack of the oven and bake for 50-60 minutes.
  12. * Tip: Make a tent with foil and place that over the pie after baking for 20 minutes. This keeps the pie from browning too much.
  13. Pie is done when it is golden brown.
  14. Remove from the oven and place on a cooling rack.
  15. Serve warm or at room temperature.
  1. Use a variety of apples. Mix a few different red apples with a couple of green apples for the best flavor.
  2. Make sure butter is softened to room temperature for the crumbs.
  3. Place foil tent over the pie after 20 minutes of baking so that it does not brown too much.


Easter Pot Holder Tutorial

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Cut 2 egg shapes from your fabric.
Cut 4 pocket pieces from fabric.
Cut 1 egg shape & 2 pocket pieces from Insul Bright.






Sumber : http://missmarysews.blogspot.com




Modern pot holder tutorial

Do you like my new pot holders?…you can make them too!

You need 2 pieces of fabrics and 1 of special thermal stuffing about 9×5 inch (22×12,5cm), a label or a little piece of a nice ribbon and the template.

(Click here to enlarge and print the template…if you have any problem, please, mail me and I will send the template in PDF form.)

Draw the template on the fabric back side….
….and sew following the line to join the sandwich in this order.
Remember to leave an opening to turn inside out .
Cut the fabric around….

…turn inside out and press.
Stitch all around to close the opening and sign the middle with a decorative stitch.

Your new pot holder is done!

Sumber:  http://quiltycat-quiltycat.blogspot.com

Chicken or the egg quilted potholder tutorial

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The process


Cut your pieces

Cut your pieces

You’ll need two pieces of the “oven mitt top” plus 1 layer of the heat-resistant batting cut from the same piece.

More pieces

More pieces

You’ll need one fabric piece of the “oven mitt base” and one each of the “oven mitt back top” and the “oven mitt back bottom.” Cut two pieces of the heat resistant batting out of the “oven mitt base” pattern piece.

oven mitt tutorial 001

Curved seam

You’ll start by sewing the bottom of the mitt together. These curved pieces can seem tricky, but it’s not hard. If you’re not sure how to line up these pieces nicely, please refer to this quick tutorial I created for this project.

Quilt sandwiches

Quilt sandwiches

Now make quilt sandwiches. First, place your “oven mitt base” piece face-down, topped with the insulated batting pieces, then place your “back bottom” piece face-up (that’s the piece with the curved seam and left in the photo). Now pin in a few spots to secure it. Do the same thing with the “oven mitt top” pieces.

Darning foot

Darning foot

I like free motion quilting. I will do a more in-depth tutorial on this eventually. Basically, you need a darning foot. You have to lower the feed dogs on the machine so that you are completely in control of moving the fabric. 

(If you don’t want to do it this way, you can quilt any old way you want. You can draw lines with a fabric marker and quilt in a grid if you like. A walking foot is best for this, but if you don’t have one, just use a regular presser foot.)


Free-motion quilting

Free-motion quilting

Make a few stitches in place at first (the fabric won’t move unless you move it because the feed dogs are dropped). Then just push the pedal and start moving your fabric so that your sewing little squiggles. 

I highly recommend that you do a test run on a quilt sandwich made from scraps and mess with the tension until it looks right from both sides. I find that pressing the pedal so the machine is sewing fast and then moving at a steady but moderate pace produces good results on my machine.


Quilted pieces

Quilted pieces

Both sides quilted.



Now it’s time for the binding. You’ll want bias-strip binding for this because of the curved edges. Cut strips of 2.25″ wide binding from the scraps of fabric. I pieced together alternate strips from both fabrics and ended up with about 62″, which had plenty left over.

If you need more detailed instruction on cutting bias strips, please see this post.


Add binding

Add binding

As shown in the above link, your strips should be folded in half and pressed. Cut a piece to go along the curved top of the “oven mitt top,” leaving a little extra on each side to trim after sewing. The raw edges of the bias strip and the oven mitt top are lined up. The folded edge of the strip is pointing down. Sew a quarter-inch seam along the top. Press away from this side.

Turn binding and pin

Turn binding and pin

Turn the binding to the other side so that the folded edge of the strip is just past the seam you just sewed. You’ll pin from the front along that very seam, but check the back to be sure that you caught the folded edge of the strip in the pins, and that it’s consistently even.

Stitch in the ditch

Stitch in the ditch

We’re going to take the easy way out of finishing the binding, which is to machine sew by stitching in the ditch. The alternative is to hand stitch, which I’m going to do on the other part of the binding at the end. 

Here, you’ll stitch right into the seam from the front, catching the loose part of the binding that’s been folded over onto the back. It’s really hard to make this look perfect from the back side, which is why for most things I quilt, I hand stitch the back side so it’s pretty. In this case, the back of this will be the inside of the potholder and not too noticeable.

Trim off any excess on the sides.




As for the rest of the binding, your strips should be pressed in half longwise, and at one end, you’ll fold over a corner like this and press. Then trim the triangle off, just leaving a quarter or half-inch or so. Fold the strip in half all the way to the end.

Pin it all together

Pin it all together

Pin all of your layers together, with the “oven mitt back bottom” (with the fancy curved seam) facing down, the solid “oven mitt base” facing up, then the “oven mitt top” on top. You can turn this piece either way, depending on how you want the fabrics to show. 

Pin around the edge and baste the layers together.


Pin on the binding

Pin on the binding

You know that funny corner I had you do on the binding above? Now start with that piece. I put it on the right side of my potholder. Start pinning the binding around the edge of the potholder, raw edges together. When you get all the way around, measure a few extra inches of overlap and cut. Now unpin the first few inches where the funny corner is and insert the end of the binding inside of that corner. This eliminates any raw edges. I’ll show an even niftier way of doing this in my future binding tutorial. 

Now sew all the way around at a 1/4″ seam allowance.


Press binding away

Press binding away

Press the binding away from the side you just sewed it to.

Flip it around

Flip it around

Then flip it around to the back. Here is where the hand sewing comes in. You can try the stitch-in-the-ditch method if you want, but I chose to slip-stitch all the way around by hand.

Make hanging loop

Make hanging loop

Last part — make the loop to hang it by. I took about 4.5″ of extra binding and pressed a little bit of each end inward. There is actually a crease in the center, longwise. I then pressed each raw edge to the center, then folded the whole thing on the center crease and pressed, encasing all raw edges.

Sew loop

Sew loop

Sew the open edge very close to the edge.

Sew loop on by hand

Sew loop on by hand

Sew the loop to the top of the potholder by hand.

Sumber: http://warehousefabricsinc.com


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quilted potholders

Materials for one potholder:
1 – 8.5”x8.5” (unfinished) quilt block (we used the Broken Dishes block)
1 – 9.25”x9.25” piece of cotton quilting fabric for the back (you can make the back out of scraps so long as the finished piece measures 9.25″)
1 – 2.75” piece of cotton quilting fabric, cut selvedge to selvedge (or a minimum of 39” long) for the binding
Cotton thread to match binding

1 – 9”x9” piece of cotton quilt batting (I use Warm & White)
1 – 9”x9” piece of Insul-Bright*

potholder step 1

*(I buy Insul-Bright by the yard at fabric.com. If you don’t want to use this, I’ve heard you can use two or more layers of cotton batting…though I haven’t tried it so I can’t recommend it. Also, Insul-Bright is heat-resistant, not heat-proof…so always be careful.)

Step 1: Stack your materials in the following order: back (wrong side up), Insul-Bright (shiny side down), quilt batting, quilt block (right side up).

Pin your layers together. The two layers of batting tend to shift during quilting so this step is really important.

potholder step 2

Quilt as desired:

potholder step 3

Trim to 8.5”x8.5”

potholder step 4

Step 2: Now we need to machine sew the binding to the potholder. You can follow our tutorial or use your own preferred method (be sure to compensate for the extra thickness of the potholder when choosing a binding width).

Trim one end of your binding strip to a 45° angle, place along the edge of the potholder (right side down) and fold over the edge ½” (I like to press it with the iron to get a nice crease).

potholder step 5

Fold your binding strip in half and pin ½” away from the edge.

potholder step 6

Start sewing at the pin and sew approximately 3/8” away from the side.

potholder step 7

Continue until about 3/8” from the end of the potholder. Cut threads and remove from machine.

potholder step 8

At the corner, pull back the binding perpendicular to the binding you just sewed down:

potholder step 9

Then, fold the binding strip back over itself at the edge of the potholder. Hold in place:

potholder step 10

And pin to secure your fold:

potholder step 11

Begin sewing from the edge and keep 3/8” away from the side.

potholder step 12

Repeat this process for the next three corners. Before you sew the last corner, trim the binding strip at an angle. Make sure it overlaps the beginning of the strip by about ½”.

potholder step 13

Tuck the edge under the folded edge and pin in place.

potholder step 14

Sew until your stitches overlap and trim off the little triangle to reduce bulk:

potholder step 15

I like to trim the corners a bit to prevent the binding from getting too bulky. If you want to do this, trim off a sliver of batting…but make sure to do it in exactlythe same place I did in the picture. If you trim the other side of the corner, you’ll cut a hole in your binding.

potholder step 16

Press your binding away from the center (I use an iron to get a sharp edge)

potholder step 17

Step 3: To finish the potholder, we need to hand sew the binding to the back (you can use your machine if you like attaching binding that way).

Turn binding to the back side of potholder and use pins to hold it in place. Pick a thread that matches your binding.

potholder step 18

Now we’ll whipstitch the binding to the back. First, tie a knot at the end of your thread and insert the needle near the edge of the potholder where it will be covered by the binding. Bring the needle up where the edge of the binding will be when it’s folded into place.

potholder step 19

potholder step 20

Press the binding down and bring up the needle through the edge of the binding (from the bottom).

potholder step 21

Insert the needle into the potholder through the batting only and bring it back up through the edge of the binding.

potholder step 22

potholder step 23

Continue on until you reach the seam. I like to do a few whipstitches up the seam to keep it from popping open.

potholder step 27

Continue on until you get close to the corner. When you’re about 3/8” inches away from the edge, stop stitching and press the binding down like in the picture.

potholder step 28

Fold the binding up to make a mitered corner.

potholder step 29

I like to take a few stitches up the miter to tack it into place before continuing on.

potholder step 30

When you run out of thread, make a stitch and run your needle through to the edge of the potholder where you won’t see a knot.

potholder step 31

Tie a knot and start a new length of thread.

potholder step 32

Sumber: http://modifytradition.blogspot.com

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