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Baked Chicken With Peaches
Baked Stuffed Shells
Chicken A La King
Chicken Fettuccini
Chicken With Mustard Sauce
Country Style Barbequed Chicken
Country Summer Beans
Dutch Apple Bundt Cake
German Potato Salad
Great Chicken Dish
Grilled Lobster Tail
Honey Pecan Pork Chops
Italian Herb Bread
Kielbasa With Peppers and Potatoes
Moms Homemade Raisin Cake
Mississippi Mudd Pie
Really Rich Cream of Crab Soup
Salisbury Steak
Shepherds Pie
Shrimp Creole
Shrimp Scampi
Spicy BBQ Chicken
Sweet And Sour Meat Balls
Sweet Potato Pie
Swiss Steak
Vanishing Oatmeal Raisin Cookies
Zucchini Parmesan


Baked Chicken With Peaches


8 skinless, boneless chicken breast halves
1 cup brown sugar
4 fresh peaches - peeled, pitted and sliced
⅛ teaspoon ground ginger
⅛ teaspoon ground cloves
2 tablespoons fresh lemon juice


Preheat oven to 350° F (175° C). Lightly grease a 9x13 inch baking dish.
Place chicken in the prepared baking dish, and sprinkle with ½ cup of brown sugar. Place peach slices over chicken, then sprinkle with remaining ½ cup brown sugar, ginger, cloves, and lemon juice.
Bake for about 30 minutes in the preheated oven, basting often with juices, until chicken is cooked through and juices run clear.

Baked Stuffed Shells


1 Large package jumbo pasta shells
4 cups large curd cottage cheese
12 ounces mozzarella cheese, shredded
½ cup grated Parmesan cheese
2 eggs, lightly beaten
1 pinch garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 (26 ounce) jar spaghetti sauce
¼ cup grated Parmesan cheese


Cook shells according to package directions. Place in cold water to stop cooking. Drain.

Mix together cottage cheese, mozzarella cheese, ½ cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.

Spread ⅓ of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining ¼ cup Parmesan cheese.

Bake at 350° F for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.

Chicken A La King


2 tablespoons butter
1 green bell pepper, chopped
1 cup sliced fresh mushrooms
1 cup chicken broth
2 tablespoons all-purpose flour
2¼ cups cooked, cubed chicken breast meat
1 cup sour cream
2 egg yolks
1 pimento, chopped
4 teaspoons cooking sherry
salt and pepper to taste


Melt butter in a large skillet over medium high heat. Sauté bell pepper and mushrooms until tender, then stir in broth and flour and cook, stirring, until thickened. Add chicken, heat through and remove from heat.

In a small bowl combine sour cream, egg yolks, pimento, sherry, salt and pepper and mix together. Add this mixture to chicken mixture in skillet and heat thoroughly, stirring.

Chicken Fettuccini


8 ounces Fettuccini pasta
2 tablespoons butter
3 skinless, boneless chicken breast halves - cut into chunks
8 ounces mushrooms, sliced
1 teaspoon garlic salt
⅛ teaspoon ground black pepper
1½ cups heavy cream
¼ cup grated Parmesan cheese


Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.

In a large skillet, brown chicken and mushrooms in butter until chicken is cooked through. Season with garlic salt and pepper. Add whipping cream and cook until thick, stirring constantly. Add parmesan cheese when at desired consistency. Serve over noodles.

Chicken With Mustard Sauce


3 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons dried tarragon
2 teaspoons dried basil
2 teaspoons dried thyme
⅛ teaspoon salt
⅛ teaspoon freshly ground black pepper
2 tablespoons vegetable oil
4 boneless, skinless chicken breast halves
1 cup white wine


In a small bowl, blend Dijon mustard and honey.

Mix in the tarragon, basil, thyme, salt, and pepper.

Heat oil in a large skillet over medium heat. Place chicken in the skillet, and brush on both sides with the Dijon mustard mixture.

Pour ¼ cup wine around the chicken. Reduce heat, cover, and simmer about 10 minutes, until liquid is reduced. Pour another ¼ cup wine around the chicken, and continue to cook about 5 minutes, until chicken is no longer pink . Remove from heat, reserving remaining liquid. Mix remaining wine into the skillet. Increase heat to medium, and scrape up browned bits. Cook and stir until liquid is reduced by about ⅓. Serve as a sauce over the chicken.

Country Style Barbequed Chicken


½ cup chopped onions
1 cup ketchup
½ cup distilled white vinegar
¼ cup brown sugar
1 tablespoon dry mustard
¾ teaspoon salt
¼ teaspoon pepper
6 skinless, boneless chicken breast halves


Mix the onions, ketchup, vinegar, brown sugar, dry mustard, salt, and pepper in a saucepan over medium heat. Cook 15 minutes, stirring occasionally.

Preheat oven to 350° F. Lightly grease a baking dish.

Arrange chicken in the baking dish. Pour sauce over the chicken.

Bake 25 minutes in the preheated oven, or until chicken is a nice gold color.

Country Summer Beans


2 cans of pork and beans (drained)
1 pound good quality bacon
2 onions
Brown sugar

Hint: if you're like me you can add garlic too, about a tablespoon or so.


Cut up a pound of bacon into 1 inch pieces. Cook in large skillet till done, then add in the two onions sliced and diced. Cover with lid for about 8 minutes. Add ⅓ cup or so of brown sugar. Stir in generously, then add a cup to a cup and a half of ketchup. Stir and let simmer for 10 - 15 minutes.

These are some really good beans.

Goes great with burgers and dogs on the grill and potato salad.

Dutch Apple Bundt Cake


3 apples - peeled, cored and cut into thin wedges
5 tablespoons white sugar
2 teaspoons ground cinnamon
3 cups all-purpose flour
3 teaspoons baking powder
2 cups white sugar
4 eggs
1 cup vegetable oil
2 ½ teaspoons vanilla extract
⅔ cup fresh orange juice


1. Preheat oven to 350° F. Grease and flour a 10 inch Bundt pan. In a medium bowl, combine the apples, 5 tablespoons sugar and cinnamon. Set aside.
2. Sift together the flour and baking powder; set aside. In a large bowl, mix together the eggs and sugar. Stir in the oil, vanilla and orange juice, mixing until blended. Make a well in the center of the dry ingredients and pour in the orange juice mixture. Stir just until combined.
3. Layer batter and apple mixture in the prepared pan, beginning and ending with the batter. Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

German Potato Salad


4 cups cubed peeled potato
4 slices bacon, diced
½ cup chopped onion
½ cup chopped green pepper
2 eggs, beaten
¼ cup sugar
¼ cup vinegar
¼ teaspoon pepper
2 hard-cooked egg, sliced


Cook potatoes in a covered saucepan in an inch of boiling salted water until tender, about 20 minutes. Drain. In a large skillet, sauté bacon until almost crisp. Add onion and green pepper; cook 3 minutes longer.

Combine beaten eggs with vinegar, sugar, and pepper; mix to blend well. Gradually add egg mixture to the bacon mixture, stirring and cooking until mixture thickens. Remove from heat and toss gently with potatoes.

Great Chicken Dish

Marinate chicken breast pieces in a zip lock bag with Kraft Italian dressing and ½ cup of extra virgin olive oil

Marinate overnight.

Bake next day in 350° oven for 45 minutes to 1 hour. Finish off in broiler to give a nice crisp.

Spanish rice goes well with this dish:


2 tablespoons vegetable oil
1 cup uncooked white rice
1 onion, chopped
1 green bell pepper, chopped
2 cups water
1 (10 ounce) can diced tomatoes and green chilies
2 teaspoons chili powder, or to taste
1 teaspoon salt


1. Heat oil in a deep skillet over medium heat. Sauté rice, onion, and bell pepper until rice is browned and onions are tender.

2. Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

*Note: If in a hurry try this: 2 boxes of rice-a-roni Spanish rice and 2 - 14 oz. cans of stewed tomatoes squished with hands, 1 teaspoon ground cumin and 1 teaspoon chili powder, then just follow directions on rice-a-roni box ... Very easy to do.

Grilled Lobster Tail


1 tablespoon lemon juice
½ cup olive oil
1 teaspoon salt
1 teaspoon paprika
⅛ teaspoon white pepper
⅛ teaspoon garlic powder
2 (10 ounce) lobster tails


Preheat grill for high heat.

Squeeze lemon juice into a small bowl, and slowly whisk in olive oil. Whisk in salt, paprika, white pepper, and garlic powder. Split lobster tails lengthwise with a large knife, and brush flesh side of tail with marinade.

Lightly oil grill grate. Place tails, flesh side down, on preheated grill. Cook for 10 to 12 minutes, turning once, and basting frequently with marinade. Discard any remaining marinade. Lobster is done when opaque and firm to the touch.

Honey Pecan Pork Chops


1 ¼ pounds boneless pork loin, pounded thin
½ cup all-purpose flour for coating
salt and pepper to taste
2 tablespoons butter
¼ cup honey
¼ cup chopped pecans


In a shallow dish, mix together flour, salt and pepper. coat pork cutlets in the flour mixture.

In a large skillet, melt butter over medium-high heat. Add chops, and brown both sides. Transfer to a warm plate.

Mix honey and pecans into the pan drippings. Heat through, stirring constantly. Pour sauce over cutlets.

Italian Herb Bread


2 packages active dry yeast
2 cups warm water
2 tablespoons white sugar
¼ cup olive oil
1 tablespoon salt
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
½ cup grated Romano cheese
6 cups bread flour


1. Mix yeast, warm water, and white sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy.
2. Stir olive oil, salt, herbs, garlic powder, onion powder, cheese, and 3 cups flour into the yeast mixture. Gradually mix in the next three cups of flour. Dough will be stiff.
3. Knead dough for 5 to 10 minutes, or until it is smooth and rubbery. Place in an oiled bowl, and turn to cover the surface of the dough with oil. Cover with a damp linen dish towel. Allow to rise for one hour, or until the dough has doubled in size.
4. Punch dough down to release all the air. Shape into two loaves. Place loaves on a greased cookie sheet, or into two greased 9 x 5 inch loaf pans. Allow to rise until doubled in size, about a 30 minutes.
5. Bake at 350° F for 35 minutes. Remove loaves from pan(s), and let cool on wire racks for at least 15 minutes before.

Kielbasa with Peppers and Potatoes


1 tablespoon vegetable oil
1 package smoked kielbasa sausage, diced
6 medium red potatoes, diced
1 red bell pepper, sliced
1 yellow bell pepper, sliced


Heat the oil in a saucepan over medium heat. Place kielbasa and potatoes in the saucepan. Cover, and cook 25 minutes, stirring occasionally, until potatoes are tender.
Mix red bell pepper and yellow bell pepper into the saucepan, and continue cooking 5 minutes, until peppers are just tender.

Mom's Homemade Raisin Cake


1 box of seedless raisins
2 cups water cook 15 min take off med heat
Add ½ cup of shortening.
2 cups sugar
2 tsp. cinnamon
2 tsp. ginger
1 tsp. nutmeg
⅛ tsp. cloves
2 tsp. baking soda
Dissolve in hot water than add enough cold water to fill cup.
4 cups flour
Dash of salt


Cook raisins in the 2 cups of water to a slow boil for 10 minutes transfer to mixing bowl, add shortening and let it melt in, add sugar and spices. add the 2 tsp backing soda to enough hot water to dissolve then add cold water to equal a total of 1 cup.

slowly start mixing in sifted flour and mix well, pour into a tube pan or large round cake pan and bake for approximately 1½ hours in preheated 325° oven.

Mississippi Mudd Pie


2 cups graham cracker crumbs
¼ cup white sugar
½ cup butter, softened
1 container frozen whipped topping, thawed
¾ cup white sugar
8 ounces cream cheese, softened
1 package instant chocolate pudding mix
1 package instant butterscotch pudding mix
3 cups milk


1. Thoroughly blend graham cracker crumbs, ¼ cup sugar, and butter. Press firmly in bottom of 9x13 inch pan.

2. Blend together half the whipped topping, ¾ cup sugar, and softened cream cheese. Spread mixture on top of crust.

3. Whip together the puddings and milk and spread on top of cream cheese mixture. Top with remaining whipped topping.



8 slices bacon
4 ounces shredded Swiss cheese
2 tablespoons butter, melted
4 eggs, beaten
¼ cup finely chopped onion
1 teaspoon salt
½ cup all-purpose flour
1½ cups milk


Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown.

Drain, crumble and set aside.

Preheat oven to 350° F. Lightly grease a 9 inch pie pan.

Line bottom of pie plate with cheese and crumbled bacon. Combine eggs, butter, onion, salt, flour and milk; whisk together until smooth; pour into pie pan.

Bake in preheated oven for 35 minutes, until set. Serve hot or cold.

Really Rich Cream of Crab Soup


3 tbsp. all-purpose flour
1 - 1 oz. pkg. dry Hollandaise sauce mix
½ tsp. dry mustard
4 cups half-and-half
¼ cup butter
2 tsp. Old Bay seasoning
¼ tsp. celery seeds
1 cup whipping cream
1 ½ tbsp. cooking sherry
1 lb. Maryland crab meat


In medium bowl, blend flour, Hollandaise sauce mix, and dry mustard with two cups of half-and-half. Melt butter over medium heat in a 4-quart saucepan. Slowly add above mixture to melted butter, stirring constantly to ensure smooth consistency. As mixture begins to thicken, add remaining half-and-half, Old Bay seasoning, celery seeds, and whipping cream. Heat to simmer, stirring constantly. Reduce heat to low, add crab meat and sherry. Stir gently until heated through, and serve. Top each bowl with freshly ground pepper to taste.

Salisbury Steak


1 (10.5 ounce) can condensed French onion soup
1 ½ pounds ground beef
½ cup dry bread crumbs
1 egg
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 tablespoon all-purpose flour
¼ cup ketchup
¼ cup water
1 tablespoon Worcestershire sauce
½ teaspoon mustard powder


In a large bowl, mix together ⅓ cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties.

In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.

In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.

Shepherds Pie


1 tablespoon vegetable oil
1 onion, chopped
1 pound lean ground beef
1 teaspoon dried basil
1 clove garlic, minced
1 cup green beans
1 cup tomatoes, diced
2 potatoes, cooked and mashed
1 egg, beaten
½ cup water
¼ cup shredded Cheddar cheese (optional)


Preheat oven to 350° F. Coat a 2 quart casserole dish with cooking spray.

Heat oil in a large skillet over medium heat. Cook onion in oil for 5 minutes, stirring frequently. Stir in the ground beef and basil, and cook and stir for 5 more minutes. Mix in the garlic, green beans, and tomatoes, and simmer for 5 minutes. Transfer beef mixture to prepared dish.

In a mixing bowl, mix together the mashed potatoes, egg, and water. Spread evenly over meat mixture.

Bake in a preheated oven for 15 to 20 minutes, or until potatoes start to brown on top. Sprinkle with cheese, and continue cooking for 5 minutes.

Shrimp Creole


3 tablespoons all-purpose flour
3 tablespoons rendered bacon fat
2 cups chopped stewed tomatoes
⅛ cup tomato sauce
6 tablespoons minced onion
6 tablespoons chopped green bell pepper
1½ tablespoons chopped fresh parsley
1 clove crushed garlic
1½ cups hot water
2 teaspoons salt
¼ teaspoon ground black pepper
7 ounces frozen, peeled and deveined shrimp


In a large frying pan brown flour in bacon drippings. Stir tomatoes, tomato sauce, minced onion, green pepper, parsley, garlic, water, salt and pepper into flour/oil mixture. Bring sauce to a boil and reduce heat to simmer. Cook 20 minutes. Add shrimp to mixture and cook 10 minutes longer.

Shrimp Scampi


1 package angel hair pasta (rice works great too in place of pasta)
½ cup butter
4 cloves minced garlic
1 pound shrimp, peeled and deveined
1 cup dry white wine
¼ teaspoon ground black pepper
¾ cup grated Parmesan cheese
1 tablespoon chopped fresh parsley


Bring a large pot of salted water to a boil. Stir in pasta and return pot to boil. Cook until tender. Drain well.

Melt butter in a large saucepan over medium heat. Stir in garlic and shrimp. Cook, stirring constantly, for 3 to 5 minutes.

Stir in wine and pepper. Bring to a boil and cook for 30 seconds while stirring constantly.

Mix shrimp with drained pasta in a serving bowl. Sprinkle with cheese and parsley. Serve immediately.

Spicy BBQ Chicken


2 tablespoons vegetable oil
¼ cup onion, finely chopped
1 clove garlic, minced
¾ cup ketchup
⅓ cup vinegar
1 tablespoon Worcestershire sauce
2 teaspoons brown sugar
1 teaspoon dry mustard
½ teaspoon salt
¼ teaspoon black pepper
¼ (5 ounce) bottle hot pepper sauce
1 whole chicken, cut into pieces


1. Heat the oil in a skillet over medium heat and cook the onion and garlic until tender. Mix in ketchup, vinegar, Worcestershire sauce, brown sugar, dry mustard, salt, pepper and hot sauce. Bring to a boil. Reduce heat to low and simmer 10 minutes, stirring occasionally. Remove from heat and set aside.
2. Preheat grill for high heat.
3. Lightly oil grill grate. Place chicken on grill. Brush consistently with the sauce and cook 8 to 15 minutes on each side, depending on size of piece, until juices run clear. Discard any remaining sauce.

Sweet And Sour Meat Balls


2 pounds ground beef
1 egg
1 onion, chopped
1 pinch salt
1 can or bottle chili sauce
2 teaspoons lemon juice
1 cup grape jelly


1. In a large bowl, combine beef, egg, onion and salt. Mix together, then shape into little balls.
2. In a slow cooker combine chili sauce, lemon juice and grape jelly. Stir in meatballs and cook on high for 4 to 5 hours.

Sweet Potato Pie


3 potatoes
3 sweet potatoes
6 eggs
4 stalks celery, chopped
1 large onion, chopped
1 cup cup mayonnaise
1 tablespoon prepared mustard
1 teaspoon salt
1 ½ teaspoons ground black pepper


Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool, peel and chop.

Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; cool, peel and chop.

Combine the potatoes, eggs, celery and onion.

Whisk together the mayonnaise, mustard, salt and pepper. Add to potato mixture, toss well to coat. Refrigerate and serve chilled.

Swiss Steak


1 pound round steak, cut into pieces
3 tablespoons all-purpose flour
1 teaspoon salt
¼ teaspoon ground black pepper
3 tablespoons vegetable oil
¾ cup chopped onion
2 large jars spaghetti sauce, may substitute with Chefy's homemade sauce
½ cup red wine
2 cups thinly sliced celery
1 cup sliced green bell pepper
1 package egg noodles or thin spaghetti


1. Dredge steak in flour, salt and pepper. Heat a large skillet on medium high heat. Add oil to hot pan. Add meat and sauté until browned. Stir in onion and sauté. Stir in marinara sauce and wine and bring to boil. Add celery and green pepper; stir. Reduce heat, cover and simmer for 45 minutes.
2. Heat a large pot of water to a boil and cook noodles until tender Remove from heat and drain.
3. Serve meat sauce over noodles.

Vanishing Oatmeal Raisin Cookies


½ lb. margarine or butter
1 cup firmly packed brown sugar
½ cup granulated sugar
2 eggs
1 tsp. vanilla
1 ½ cups flour
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. salt
3 cups Quaker oats (quick or old fashioned)
1 cup raisins


Heat oven to 350°.
Beat together margarine and sugars until creamy.
Add eggs and vanilla; beat well.
Add combined flour, baking soda, cinnamon and salt; mix well.
Drop rounded teaspoonfuls on ungreased cookie sheet.
Bake 10-12 minutes until golden brown.
Place on wire rack for cooling.

Zucchini Parmesan


2 large zucchini, thinly sliced
2 tablespoons olive oil
1 large onion, diced
2 cloves garlic, minced
1 large jar spaghetti sauce or homemade sauce
1 cup shredded mozzarella cheese


1. Preheat oven to 325° F.
2. In a large pot boil the zucchini until tender; drain. Meanwhile, in a medium frying pan heat the olive oil over medium heat and sauté the onion and garlic until the onion is tender.
3. Combine the zucchini, onion and garlic in a 9x12 inch casserole dish, and mix well. Pour the spaghetti sauce over the mixture and stir well. Top with mozzarella cheese.
4. Bake in preheated oven for about 20 minutes, or until heated through and cheese is bubbly.


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