So do not fear, for I am with you;

    do not be dismayed, for I am your God.

I will strengthen you and help you;

    I will uphold you with my righteous right hand.

Isaiah 41:10

For God hath not given us the spirit of fear, 

but of power and of love and of a sound mind.

2 Timothy 1:7

Look at the birds of the air; 

they do not sow or reap or store away in barns, 

and yet your heavenly Father feeds them. 

Are you not much more valuable than they?

Matthew 6:26

Have no fear of sudden disaster

    or of the ruin that overtakes the wicked,

 for the Lord will be at your side

    and will keep your foot from being snared.

Proverbs 3: 25-26

You have not, because you ask not.

James 4:2

Don’t worry about anything; instead, 

pray about everything. 

Tell God what you need, 

and thank him for all he has done.

Philippians 4:6

Who of you by worrying can 

add a single hour to your life

Since you cannot do this very little thing, 

why do you worry about the rest?

Luke 12:25-26

Keto Cheeseburger Casserole

This keto cheeseburger casserole is one of my favorite dishes to make for potlucks. It’s hearty, cheesy, full of classic cheeseburger flavor, and nobody needs to know it’s keto!

Mark loves it too, although his one suggestion was, “Put it on a bun!” 😂

I usually eat it just as it is, but it’s also delicious served over cooked cabbage. And if you’re not eating keto, go ahead and take Mark’s advice and pile it onto a bun—it’s almost like a cheeseburger meets a sloppy joe.

However you serve it, it’s delicious!

Elle's Keto Cheeseburger Casserole

Ingredients

• 2 lbs ground beef

• 1 white onion, chopped

• 8–10 oz baby bella mushrooms, sliced or chopped

• 1½–2 cups shredded mozzarella cheese, divided

• 3–4 large eggs

• ½ cup heavy cream

• ⅓–½ cup tomato puree, depending on how saucy you like it

• 2–3 tablespoons yellow mustard

• ⅓–½ cup chopped dill pickles or dill pickle relish, drained

• 1–2 teaspoons garlic powder

• 1 teaspoon smoked or regular paprika

• ¾–1 teaspoon salt, or to taste

• ½ teaspoon black pepper

Optional additions:

• ½–1 teaspoon dried oregano or Italian seasoning

• Pinch of cayenne or chili powder

• 1 tablespoon Worcestershire sauce

• A few drops of hot sauce

Note: You can substitute ketchup for the tomato puree if you prefer, but regular ketchup does contain added sugar.

Instructions

1. Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish or similar 2–3 quart casserole dish.

2. Brown the beef. In a large skillet over medium-high heat, cook the ground beef, breaking it apart as it browns.Add the onion and saute till soft

3. Add the mushrooms. When the beef is almost cooked through, add the mushrooms. Cook for another 4–6 minutes, until the mushrooms soften and release their liquid. Drain excess fat if necessary, leaving a little behind for flavor.

4. Add the cheeseburger flavors. Stir in the tomato puree, mustard, garlic powder, paprika, salt, pepper, and any optional seasonings you're using. Cook for another 1–2 minutes.

5. Add the pickles and cheese. Remove the skillet from the heat. Stir in the chopped pickles and about half of the mozzarella.

6. Make the creamy binder. In a separate bowl, whisk together the eggs and heavy cream until smooth. Pour over the beef mixture and gently stir to combine. This gives the casserole a creamy texture while helping everything hold together.

7. Assemble. Transfer the mixture to your prepared baking dish and spread evenly. Sprinkle the remaining mozzarella over the top. If you love things extra cheesy, add a little more!

8. Bake uncovered for 25–35 minutes, or until the center is set, the cheese is melted and lightly golden, and the edges are bubbling.

9. For a more golden cheesy top, broil for 1–2 minutes at the end, watching it carefully.

10. Let the casserole rest for 8–10 minutes before serving. This gives it time to firm up and makes it easier to slice and serve.

Serving Ideas

I love this casserole straight from the dish or spooned over cooked cabbage. I also love it with mayonnaise

You can also top it with extra chopped dill pickles, a little drizzle of mustard, and some chopped parsley or chives.

For even more of a classic burger feel, serve it over shredded lettuce with sliced tomatoes on the side. Steamed broccoli or a simple salad also makes an easy keto side.

And if you aren’t keto, put it on a bun! It becomes a delicious cross between a cheeseburger and a sloppy joe—which, according to Mark, may be the best way to eat it. 😂

Storing & Reheating

This is a great recipe for meal prep because the leftovers reheat really well. Store covered in the refrigerator for 3–4 days and reheat individual portions in the microwave or oven.

You can also freeze the casserole for 1–2 months. Thaw overnight in the refrigerator before reheating.

Make It Your Own

One of the nice things about this recipe is how easy it is to adjust. Add a little more mustard if you like extra tang, increase the tomato puree if you prefer it saucier, or pile on more mozzarella if you want an extra-cheesy casserole.

You get all those familiar cheeseburger flavors—savory beef, melted cheese, tangy mustard and dill pickles—with mushrooms adding extra flavor and heartiness.

Keto, easy to make, and definitely potluck-worthy!

Quick and Easy Chicken Parmesan

 Whether you buy store-bought ground chicken or, like me, grind your own chicken and keep it in the freezer, this is such an easy and delicious recipe. It’s also one of Mark’s favorites! ❤️

I like making ours a little smaller and thinner because they get wonderfully crispy on the outside while staying juicy inside. And that final minute or two in the air fryer really takes them over the top! 😋 Note: You can cook them completely in the air fryer if desired but I find they dry out a bit.

🛒 Ingredients

• 1 pound ground chicken
• 1/2 teaspoon garlic powder
• 3/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/2 cup grated Asiago-Romano or Parmesan cheese
• 1/2 cup all-purpose flour
• 1 large egg, beaten
• 1 cup seasoned breadcrumbs (regular, panko, or a combination of both) I season my own with s&p and Italian seasoning
• Olive oil spray
• 3/4 cup shredded mozzarella cheese
• Marinara sauce, for serving microwaved to heat
• Cook pasta
  
  
  if desired

👩‍🍳 Directions

1. Prepare the chicken mixture. In a bowl, combine the ground chicken, garlic powder, salt, pepper, and grated cheese. Mix until well combined. Form into 4 large meatballs or 6–8 smaller ones. We prefer the smaller ones because they make thinner, crispier patties. Place in the freezer for 10 minutes to firm up.
2. Preheat the oven to 425°F (220°C). Line a baking sheet with foil and lightly grease it.
3. Bread the patties. Coat each chicken ball in flour, then gently press it into a thin oval patty, about 1/2 inch thick. Dip each patty into the beaten egg, then coat well with breadcrumbs, gently pressing the crumbs into the chicken. Place on the prepared baking sheet and spray the tops with olive oil. ✨
4. Bake for 8 minutes, then flip the patties and give them another light spritz of olive oil. Return to the oven and bake for another 6–8 minutes, until browned, crispy, and the chicken is cooked through.
5. Add the mozzarella. Sprinkle mozzarella over each patty. For an extra-crispy finish, transfer the patties (foil and all) to the air fryer for 1–2 minutes, just until the cheese is melted and bubbly. 🧀 If you don’t have an air fryer, place them under the oven broiler for about 1 minute, watching closely so they don’t burn.
6. Serve hot over pasta with marinara sauce spooned over the top or on the side for dipping. 🍅❤️

Tip: Making the patties thinner gives you more of that crispy, cheesy coating in every bite—and that’s definitely how we like them! 😋

SC: The Devil - How To Defeat Him

"But the prince of the kingdom of Persia
withstood me twenty-one days; then Michael,
one of the chief princes, came to help me,
because I had been left there with the kings of Persia."
Daniel 10:13
A few verses later, the angel says:
"Do you know why I have come to you?
But now I will return to fight against the prince of Persia;
and when I go out, behold, the prince of Greece will come.
But I will tell you what is inscribed in the book of truth.
There is none who contends by my side against these
except Michael, your prince."
Daniel 10:20-21

 He was led by the Spirit in the wilderness, 

where he was tempted by the devil for forty days. 

Jesus ate nothing all that time and became very hungry. 

Then the devil said to him, 

“If you are the Son of God, 

tell this stone to become a loaf of bread.” 

But Jesus told him, “No! 

The Scriptures say, ‘People do not live by bread alone"

Luke 4-1-4 

When the devil had finished tempting Jesus, 

he left him until the next opportunity came.

Luke 4:13

So that Satan will not outsmart us.

 For we are familiar with his evil schemes. 

2 Corinthians 2:11 

Stay alert! Watch out for your great enemy, 

the devil. He prowls around like a roaring lion, 

looking for someone to devour. 

1 Peter 5:89  

You made all the delicate, inner parts of my body 

    and knit me together in my mother’s womb. 

 Thank you for making me so wonderfully complex! 

    Your workmanship is marveloushow well I know it. 

 You watched me as I was being formed in utter seclusion, 

    as I was woven together in the dark of the womb. 

Psalm 139:13-15 

"If we confess our sins, 

he is faithful and just to forgive us our sins 

and to cleanse us from all unrighteousness."

1 John 1:9 

"For God has not given us a spirit of fear, 

but of power and of love and of a sound mind."

2 Timothy 1:7 

Don’t be afraid, for I am with you.

    Don’t be discouraged, for I am your God.

I will strengthen you and help you.

    I will hold you up with my victorious right hand.

Isaiah 41:10

Be strong and courageous. Do not be afraid... 

for the Lord your God is with you wherever you go.

Joshua 1:9

The Lord is my light and my salvation; whom shall I fear?

Psalm 27:1 

“That is why I tell you not to worry about everyday life

whether you have enough food and drink, or enough 

clothes to wear. Isn’t life more than food, and your body 

more than clothing? Look at the birds. 

They don’t plant or harvest or store food in barns, 

for your heavenly Father feeds them. 

And aren’t you far more valuable to him than they are? 

Can all your worries add a single moment to your life? ...

Matthew 6:25-34

Resist the devil, and he will flee from you. 

James 4:7  

Don’t let the sun go down while you are still angry, 

for anger gives a foothold to the devil. 

Ephesians 4:26-27 

 

Our weapons are spiritual, 

used to tear down strongholds and take thoughts captive.  

2 Corinthians 10:35  

Here on earth you will have many trials and sorrows. 

But take heart, because I have overcome the world.” 

John 16:33 

for this is God’s will for you in Christ Jesus. 

1 Thessalonians 5:18 

We can rejoice, too, 

when we run into problems and trials, 

for we know that they help us develop endurance.  

And endurance develops strength of character, 

and character strengthens our 

confident hope of salvation. 

Romans 5:3-4 

Rejoice in the Lord always. 

I will say it again: Rejoice! 

Philippians 4:4 

The thief comes only to 

💧 How to Make Magnesium Water at Home (Easy & Inexpensive Recipe)

Making your own magnesium water is one of the easiest and most affordable ways to add more magnesium to your daily routine.

I will have a blog post on HealthByElle.com explaining why magnesium is so essential, but the short version is this: every single cell in your body depends on magnesium to function properly.

Store-bought magnesium water can be surprisingly expensive, but making your own costs just pennies per bottle.

Many people also find that magnesium water is gentle on the digestive system and an easy way to get the magnesium their body needs.

---

🌿 What You'll Need 

• 🥤 1-liter bottle of plain club soda or seltzer water

• 🥄 1 teaspoon plain, unflavored magnesium hydroxide

---

🥣 How to Make Magnesium Water 

Making magnesium water is very simple, but you'll want to work quickly.

Step 1

🥤 Open the bottle of club soda or seltzer water (note: the finished water is NOT fizzy and tastes like plain water) and let it sit for just a few seconds to release a little of the carbonation.

Step 2

🥄 Quickly pour 1 teaspoon of magnesium hydroxide into the bottle and immediately screw the cap back on tightly.

Step 3

✨ If you don't get the entire teaspoon into the bottle at once, don't worry!

Wait until the fizzing settles down, then carefully loosen the cap, add the remaining magnesium hydroxide, and quickly tighten the cap again.

Step 4

🔒 Once all of the magnesium hydroxide has been added, keep the bottle sealed for the remaining steps.

Step 5

🔄 Turn the bottle upside down and gently shake it.

Step 6

⏳ Turn the bottle upright and let it sit on the counter for 30 minutes.

Step 7

🔄 Repeat the process of gently shaking the bottle and letting it sit for another 30 minutes.

Repeat this cycle three times total.

---

✅ How Do You Know It's Ready? 

When the reaction is complete, you'll notice:

• ✔️ A solid layer of white sediment on the bottom of the bottle.

• ✔️ The sides of the bottle may appear slightly sucked inward from the pressure change.

Your homemade magnesium water is now ready to use!

---

⚠️ Start Slowly 

Magnesium can have a laxative effect, especially if you're new to taking it.

💙 Start with a small amount and gradually increase it as your body adjusts.

Everyone responds differently, so it's best to begin slowly and see how your body responds.

---

🌟 Why Make Your Own Magnesium Water? 

Making magnesium water at home is:

• 💰 Much less expensive than buying it.

• ⚡ An easy way to increase your magnesium intake.

• 🏡 Simple to make with just two ingredients.

• 💙 A convenient addition to your daily wellness routine.

If you're looking for an affordable way to support your body's magnesium levels, homemade magnesium water is hard to beat!

Once you understand just how important magnesium is, making your own magnesium water becomes an easy and inexpensive way to help support your overall health.

Creamy Chicken Noodle Casserole

Creamy Chicken Noodle Casserole

This hearty chicken casserole makes a big batch, making it perfect for feeding a crowd. It's one of those comforting meals everyone loves, and the leftovers freeze beautifully for an easy dinner another day.

Ingredients

• 1 medium yellow onion, diced

• 4 oz mushrooms, chopped

• 1 (10.5 oz) can cream of chicken soup

• 1 cup sour cream

• 1¼ cups half-and-half

• Pinch of kosher salt

• ¼ teaspoon black pepper

• ¼ teaspoon garlic powder
  

• 2 cups cooked, shredded chicken

• 1 cup frozen peas

• 12 oz egg noodles, cooked

• ½ cup shredded Colby cheese, plus extra for topping

• ⅔ cup shredded mozzarella cheese, plus extra for topping

• ½ cup shredded Parmesan cheese, plus extra for topping

• 4 oz French's Crispy Fried Onions, divided

Instructions

1. Preheat the oven to 350°F. Lightly spray a 9x13-inch baking dish with nonstick cooking spray. If you're making this for a potluck, a large disposable aluminum casserole pan works great.

2. Prepare the chicken: You can use shredded rotisserie chicken, but I usually cook 2 pounds of chicken breasts in the Instant Pot. Season with salt, pepper, and Montreal Chicken Seasoning, then cook on High Pressure for 12 minutes. Quick release the pressure, then pulse the cooked chicken breasts in a food processor 3–5 times until shredded. Transfer the shredded chicken to a large mixing bowl.

3. Cook the egg noodles in boiling water for 7 minutes, or until al dente. Drain well.

4. In a skillet over medium heat, add a little olive oil and butter. Cook the diced onion and chopped mushrooms, stirring occasionally, until softened and lightly golden, about 5 minutes.

5. Add the cooked onion and mushrooms to the bowl with the shredded chicken. Stir in the cream of chicken soup, sour cream, half-and-half, kosher salt, black pepper, garlic powder, frozen peas, 2 ounces of the French's Crispy Fried Onions, most of the shredded cheeses (reserve a few tablespoons of each for the topping), and the cooked egg noodles. Gently stir until everything is well combined.

6. Transfer the mixture to the prepared baking dish and sprinkle the reserved cheeses over the top.

7. Lightly spray one side of a sheet of aluminum foil with nonstick cooking spray and cover the casserole, placing the sprayed side down to prevent the cheese from sticking.

8. At this point, you can refrigerate the casserole and bake it the next day, or continue with baking.

9. Bake for 40 minutes, or until hot and bubbly. Remove the foil, sprinkle the remaining 2 ounces of French's Crispy Fried Onions over the top, and continue baking for 5–10 minutes, until the onions are golden and crispy.

10. Let the casserole rest for about 10 minutes before serving.

Mom's Oh Henry Bars

Some of my favorite childhood memories revolve around walking through the door after school and being greeted by the smell of something homemade. I grew up in a time when that was simply part of everyday life. Mom always seemed to have a fresh treat waiting for us, and it made home feel especially warm and welcoming.

These Oh Henry Bars were one of my absolute favorites. Back then, I had no idea how incredibly simple they were to make. I only knew that I couldn't wait to grab a square before my siblings did! They have the perfect combination of creamy peanut butter, crunchy cereal, and chocolate chips, making them rich without being overly sweet.

The best part is that there's no baking involved. Just a few pantry staples, one saucepan, and a little stirring. They're every bit as delicious today as they were all those years ago.

Mom's Oh Henry Bars

Prep Time: 15 minutes
Chill Time: About 1 hour
Yield: 16–20 bars

Ingredients

• ½ cup corn syrup
  
• ½ cup brown sugar
• Dash of salt
• 2 cups peanut butter
• 2 teaspoons vanilla
• 2 cups Rice Krispies
• 1 cup Corn Flakes
• 1 cup chocolate chips

Directions

1. Combine the corn syrup, brown sugar, and salt in a saucepan and bring to a full boil.
2. Stir in the peanut butter and vanilla until well combined.
3. Combine the Rice Krispies, Corn Flakes, and chocolate chips in a large bowl.
4. Pour the peanut butter mixture over the cereal mixture.
5. Stir until everything is evenly coated.
6. 
   Press into a 9×9-inch pan.
7. Refrigerate until firm before cutting into bars.

A Little Tip

These bars are wonderful straight from the refrigerator, where they stay firm and
chewy. They also keep well for several days, making them perfect for lunchboxes, family gatherings, or whenever you're craving a nostalgic homemade treat.

Sometimes the simplest recipes become the ones we treasure most, and for me, these Oh Henry Bars will always bring back memories of coming home from school to a kitchen filled with love. ❤️

Sunday Chat: Answered Prayers - Q2 2026

Be completely humble and gentle; be patient,

bearing with one another in love.

Make every effort to keep the unity of the Spirit

through the bond of peace. 

Ephesians 4:2-3

There are those who speak rashly, like the piercing of a sword,
but the tongue of the wise brings healing.
Proverbs 12:18

Pray without ceasing
1 Thessalonians 5:17

Give thanks in all circumstances; 

for this is God’s will for you in Christ Jesus.

1 Thessalonians 5:18

Decadent Chocolate Caramel Toffee Poke Cake

Decadent Chocolate Caramel Toffee Poke Cake

This easy yet decadent cake is one of my favorite desserts to bring to potlucks. It's always a crowd-pleaser, and everyone asks for the recipe!

To make serving day even easier, I usually bake the cake the day before. After it comes out of the oven, let it cool slightly before poking the holes. You will find recipes that say to put the caramel sauce on right away but, I find that it gets too soggy. Don't put it on until the cake is completely cooled. I let it sit in the fridge overnight. The day of serving, I pour the carmel sauce over top add the toffee bits and add the whipped topping, toffee bits, and drizzle for a beautiful finishing touch.

This cake is rich enough that a small piece is usually plenty—but it's so delicious, you'll probably find yourself coming back for another bite!

Ingredients

• 1 (15.25 ounce) package chocolate cake mix (mix and bake according to package directions)

• 6 ounce can sweetened condensed milk

• 6 ounces caramel sauce

• 1 bag toffee bits

• 1 (8 ounce) container frozen Cool Whip topping, thawed

• Caramel or chocolate sauce (or both!) for drizzling

Instructions

1. Mix and bake the cake according to the package directions.

2. Allow the cake to cool slightly, then poke holes all over the top using a chopstick or fork. Refrigerate overnight

3. Combine the sweetened condensed milk and caramel sauce. Pour evenly over the cake, allowing the mixture to soak into the holes.

4. Sprinkle half of the toffee bits over the cake.

5. Frost with the thawed whipped topping.

6. Top with the remaining toffee bits and drizzle with caramel sauce, chocolate sauce, or both.

I am back on YT! I hope that you join me ♥

I’m BAAACK! 💗

I missed you and YouTube so much that I decided to restart my channel!

My new channel is here:
youtube.com/@elleisforlivingofficial

I would love it if you would subscribe. It is super tiny right now, but honestly, it feels fun to be a small community again.

I hope you join us for this new little chapter — videos, real talk, favorites, lifestyle, and whatever else feels fun along the way.

New videos are coming! ✨💗 Subscribe and say hi! ▶️

Love to you all,
Elle 💗