Hey Friends, I'm Dana Divine and welcome to my page. If you are not currently joining me Sunday mornings make sure you tune in this weekend. I am a singer/songwriter from the southside of the city, and I looove music. I am the artist/author of a lot of your favorite songs, so make sure you find out more about me. I have my own record label, so when I am not recording music I am definitely taking care of business. I move cautiously but I like to try new things! I entertain often, and enjoy networking. While I continually strive to increase my potential, I recognize that helping others achieve their goals is the true measure of greatness. There are no accidents in life, thanks for stopping by.
Follow me on Twitter: @msdanadivine
If You Need Prayer email at:
Want Dana Divine to come to your church? WGCI wants to bring some love & inspiration to your Sunday Service! Email us at email@example.com with the following information.
-Your name & contact information
-Name of church
We will email you back to set up a date & time. (Please get clearance from your pastor before submitting information. We have plenty of requests, unfortunately we will only be able to stop by for 30 min incriments. Also keep in mind that Dana Divine is on air 8-10am)
Next Gospel Star is an exciting new Television show showcasing performances by the best Gospel artists in the Chicagoland area.
Next Gospel Star is hosted by Gospel Radio Personality Dana Divine!
There is no other show like this exclusively featuring the best artists on Chicago's Gospel music scene. Look for Next Gospel Star to air weekly on Channel 25 Comcast Chicago.
Sundays 5pm, Mondays 8:30pm, Thursday's 7pm
Also online at: www.nextgospelstar.com
Advertise your business on Next Gospel Star and reach thousands of viewers call (312) 253-7468
Follow us on TWITTER
Like it on FACEBOOK
Sanders recommends asking guests to bring some of the ingredients potluck-style. Ingredients A big clear bowl/vessel to hold everything brown rice white rice 1 box yellow "Mexican" rice (Goya) 1 large bag each: Nacho Cheese Doritos Cool Ranch Doritos Fritos 1 box cornbread mix (Jiffy) 1 box mac n cheese (Kraft) 1 package taco seasoning mix (Ortega) one 12-oz. can each: pinto beans black beans beef chili (Hormel) refried beans 12-oz. jar/bottle each of: red salsa green salsa salsa con queso ketchup hot sauce (Cholula) 1 small can or jar each: pickled jalapeños pickled okra (Rick's Picks Smokra) dill pickles black olives 1 (approx. 12-oz.) container each: sour cream guacamole pico de gallo 1/2 pound each of: ground turkey ground beef pulled pork (prepared from a store or restaurant) chorizo sausage 1 cucumber 1 avocado 1 mango 1 head (or 1/2 head) red cabbage 1 head iceberg lettuce 1 bunch cilantro 1 bell pepper 3 jalapeño peppers 1 bunch scallions 1 red onion 2 yellow onions 2 large tomatoes or 1 box cherry tomatoes 1 lime 4 eggs 1 package bacon or bacon bits 1 block or 1 cup pre-grated/crumbled: pepper jack cheese cheddar cheese feta or cotija cheese 1 bag frozen tater tots (Ore Ida) 1 bag frozen corn from McDonald's: one 10-pc Chicken McNuggets 1 large french fries Cooking Directions 2 Days Before Crush enough Fritos, Cool Ranch Doritos, and Nacho Cheese Doritos to get 1 cup of each. To crush, put one type of chips in a ziplock bag, press out as much air as you can, and smash with your hands or the bottom of a pot until they're mostly small crumbs. Cook about 8-10 slices bacon until crispy and crumble it into 1/2 cup bits. The best, easiest way to do it is to spread the bacon out on a wire cooling rack set in a sheet pan. Bake in the oven at 375 degrees for 15 minutes or until crispy. You could also just buy bacon bits. Cook each type of rice — brown, white, and yellow (from a Goya box) — according to directions. Set aside 1 cup of each. Saute 1 cup frozen corn in a nonstick pan until water evaporates and it starts to brown. Hard-boil 3 or 4 eggs. Stash everything in small tupperware containers or ziplock bags and refrigerate. 1 Day Before Finely chop enough of these veggies 'n things to yield the amounts indicated: hard-boiled eggs (1 cup) red cabbage (1 cup) iceberg lettuce (1 cup) bell pepper (1 cup) fresh tomatoes (1 cup) mango (1 cup) dill pickles (1/2 cup) pickled okra (1/2 cup) black olives (1/2 cup) pickled jalapeños (1/4 cup) fresh jalapeños (1/4 cup) red onion (1/4 cup) scallions (1/4 cup) cucumber (1/4 cup) Grate 1 cup each cheddar cheese and pepper jack cheese. Crumble 1 cup feta or cotija cheese. Sauté 1/2 lb. ground beef with, optionally, 1/2 packet taco seasoning (according to instructions). Cook 1/2 lb. ground turkey with the remaining 1/2 packet of seasoning. Sauté 1/2 lb. chorizo (about 2-3 sausages) until it's browned and fully cooked, then chop finely. Round up 1/2 lb. pulled pork (I bought it at a Cuban restaurant, you could also try a BBQ joint make your own) and finely chop. Bake 1 box Jiffy cornbread according to instructions. Once it cools, crumble enough for 1 cup. Stash everything in small tupperware containers or ziplock bags and refrigerate. On Game Day Collect 12-oz. jars or measure out 1.5 cups of these saucier ingredients: pico de gallo red salsa green salsa salsa con queso guacamole sour cream ketchup (just 1 cup) Thoroughly drain black beans and pinto beans (one 12-oz. can each). Chop 1 avocado and drizzle with lime juice to keep it from browning. Finely chop chicken nuggets and french fries (best option: buy a 10-piece nuggets and large fries from McDonald's) to yield 1 cup each. Heat up refried beans and beef chili (one 12-oz. can each) in small saucepans. Cook 1 package boxed mac n cheese (suggestion: Kraft original) according to instructions and set aside 1 cup (you can eat the rest!). Bake 1/2 bag frozen tater tots according to instructions (you can do this last minute, while you're assembling the rest of the dip). ASSEMBLE! Start with brown rice in the bottom of the bowl and work your way up in the order listed below. Sprinkle each ingredient over the last and then use a spatula to smooth out into even layers. Remember that you want to make sure each layer reaches the edge of the bowl so you can see it from the outside. Squeeze the juice from half a lime and sprinkle a pinch or two of salt over the red onion when you get there. At then very end, top with about 1 cup fresh cilantro leaves and drizzle with your favorite hot sauce. brown rice - THIS IS THE BOTTOM pinto beans pico de gallo ground turkey Nacho Cheese Doritos cucumber pepper jack cheese pickled jalapeños sour cream red cabbage chopped avocado crumbled cornbread chicken nuggets pickled okra hard-boiled egg bacon bits refried beans bell pepper fresh jalapeno slices kraft mac & cheese ground beef french fries ketchup dill pickle cheddar cheese caramelized onions lettuce chopped tomatoes white rice black beans mango pulled pork Cool Ranch Doritos green salsa feta/cotija cheese yellow rice (Goya) canned beef chili crushed Fritos black olives salsa con queso corn red onion red salsa chorizo guacamole tater tots scallions - THIS IS THE TOP SERVE! Recipe courtesy BuzzFeed. Recipe Summary Main Ingredients: frozen corn, pepper jack cheese, ground turkey, bacon bits, ground beef Course: Snack Print Full Page|3x5|4x6Font Size: Share:Share on emailEmailShare on twitterShare on facebookShare on diggShare on buzzShare on stumbleuponMoreShare on farkFarkShare on technoratiTechnoratiShare on googleGoogleShare on liveLiveShare on myspaceMy SpaceShare on newsvineNewsvineShare on redditRedditShare on deliciousDeliciousShare on mixxMixxShare on yahoobkmYahooOther Recipes That You Might Like Cocktails for the Big Game Give a boring can of beer a kick this Sunday.Classic Dips: 6 Easy-to-Make Party Favorites Try some of our favorite easy dip recipes.