6:00 am - Son Rise Morning Show

Fr Philip Michael Tangorra

Fr Philip Larrey

Fr Robert Nixon

Kevin Prendergast

7:00 am - Son Rise Morning Show

Dr John Bergsma

Rita Heikenfeld

Gary Michuta

Courtney Brown

8:00 am - Son Rise Morning Show

Fr Boniface Hicks

Stephanie Mann

Amy Welborn

Cy Kellett

Good morning! On today’s show, Matt Swaim and Anna Mitchell welcome Dr. John Bergsma to discuss whether or not Paul is referring to the Rapture in his first letter to the Thessalonians that we’ll hear at Mass this weekend. Other guests include Gary Michuta with more prophecies about the Messiah that are fulfilled in Jesus, and pastoral counselor Kevin Prendergast on normal vs. complicated grief. Plus news, weather, sports, and more… listen live!

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Despair Prayer of St. Claude de la Colombiere

Lord, I am in this world to show Your mercy to others. Other people will glorify You by making visible the power of Your grace by their fidelity and constancy to You. For my part I will glorify You by making known how good You are to sinners, that Your mercy is boundless and that no sinner no matter how great his offenses should have reason to despair of pardon. If I have grievously offended You, My Redeemer, let me not offend You even more by thinking that You are not kind enough to pardon Me. Amen.

*****

RECIPES FROM RITA: CRANBERRY DIP AND PUMPKIN FONDUE

BAKED SWISS CRANBERRY DIP

Ingredients:

Mix together-
1 large tub whipped cream cheese, 12 oz. size
Approximately 1/2 of 18 oz. jar apricot preserves (see note)
8 oz. shredded Swiss cheese
1 bag Craisins, about 6-8 oz. or so

Instructions:

Preheat oven to 350. Spread mixture evenly into sprayed shallow casserole. Bake 25-30 minutes. Serve warm with crackers.
Note: use enough preserves to make the mixture wet.

PUMPKIN CHEESE FONDUE

Ingredients

1 (15-inch) piece of baguette, cut into 1/2-inch slices (7 ounces total), toasted
1 (7-pound) orange pumpkin
1 1/2 cups heavy cream
1 cup reduced-sodium chicken or vegetable broth
1/2 teaspoon grated nutmeg
2 1/2 cups coarsely grated Gruyère (6 ounces)
2 1/2 cups coarsely grated Emmental (6 ounces)
1 tablespoon olive oil

Instructions

Preheat oven to 450°F placing the rack on the lower section.
Cut a circle around the stem on the top of the pumpkin, about 3 inches in diameter. Remove the top then scrape out seeds and any fibers from inside the pumpkin with a spoon. Save seeds if desired. Season the inside of the pumpkin with 1/2 teaspoon salt.
Whisk together cream, broth, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Add all the cheese together in a separate bowl.
Place a layer of toasted baguette in the bottom of the pumpkin, then cover with a 1 cup cheese and a 1/2 cup cream mixture.
Continue layering bread, cheese, and the cream mixture until pumpkin is filled to about 1/2 inch from the top.
Use all of the cream mixtures – you may have some bread and cheese leftover.
Place the top back on the pumpkin and set it in an oiled roasting pan.
Brush the outside of the pumpkin all over with olive oil.
Bake until pumpkin is tender, and filling is puffed, about 1 hour & 15 minutes or so.

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Full list of guests

Good morning! On today&rsquo;s show, Matt Swaim and Anna Mitchell welcome Dr. John Bergsma to discuss whether or not Paul is referring to the Rapture in his first letter to the Thessalonians that we&rsquo;ll hear at Mass this weekend. Other guests include Gary Michuta with more prophecies about the Messiah that are fulfilled in Jesus, and pastoral counselor Kevin Prendergast on normal vs. complicated grief. Plus news, weather, sports, and more&hellip; <a href="https://www.sacredheartradio.com/listen">listen live!</a>
*****
Despair Prayer of St. Claude de la Colombiere
Lord, I am in this world to show Your mercy to others. Other people will glorify You by making visible the power of Your grace by their fidelity and constancy to You. For my part I will glorify You by making known how good You are to sinners, that Your mercy is boundless and that no sinner no matter how great his offenses should have reason to despair of pardon. If I have grievously offended You, My Redeemer, let me not offend You even more by thinking that You are not kind enough to pardon Me. Amen.
*****
RECIPES FROM RITA: CRANBERRY DIP AND PUMPKIN FONDUE
BAKED SWISS CRANBERRY DIP
Ingredients:
Mix together- 1 large tub whipped cream cheese, 12 oz. size Approximately 1/2 of 18 oz. jar apricot preserves (see note) 8 oz. shredded Swiss cheese 1 bag Craisins, about 6-8 oz. or so
Instructions:
Preheat oven to 350. Spread mixture evenly into sprayed shallow casserole. Bake 25-30 minutes. Serve warm with crackers. Note: use enough preserves to make the mixture wet.
PUMPKIN CHEESE FONDUE
Ingredients
1 (15-inch) piece of baguette, cut into 1/2-inch slices (7 ounces total), toasted 1 (7-pound) orange pumpkin 1 1/2 cups heavy cream 1 cup reduced-sodium chicken or vegetable broth 1/2 teaspoon grated nutmeg 2 1/2 cups coarsely grated Gruy&egrave;re (6 ounces) 2 1/2 cups coarsely grated Emmental (6 ounces) 1 tablespoon olive oil
Instructions
Preheat oven to 450&deg;F placing the rack on the lower section. Cut a circle around the stem on the top of the pumpkin, about 3 inches in diameter. Remove the top then scrape out seeds and any fibers from inside the pumpkin with a spoon. Save seeds if desired. Season the inside of the pumpkin with 1/2 teaspoon salt. Whisk together cream, broth, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Add all the cheese together in a separate bowl. Place a layer of toasted baguette in the bottom of the pumpkin, then cover with a 1 cup cheese and a 1/2 cup cream mixture. Continue layering bread, cheese, and the cream mixture until pumpkin is filled to about 1/2 inch from the top. Use all of the cream mixtures &ndash; you may have some bread and cheese leftover. Place the top back on the pumpkin and set it in an oiled roasting pan. Brush the outside of the pumpkin all over with olive oil. Bake until pumpkin is tender, and filling is puffed, about 1 hour &amp; 15 minutes or so.
*****
<a href="https://www.sacredheartradio.com/local/show-notes-for-thursday-11-5-2026/">Full list of guests</a>

Son Rise Morning Show The Son Rise Morning Show with Anna Mitchell and Matt Swaim is fast-paced, motivating and informational – always from the Catholic perspective. You’ll hear news, engaging interviews, prayer and more each weekday morning from 6am-8am ET. 

Son Rise Morning Show The Son Rise Morning Show with Anna Mitchell and Matt Swaim is fast-paced, motivating and informational – always from the Catholic perspective. You’ll hear news, engaging interviews, prayer and more each weekday morning from 6am-8am ET. <a href="https://www.ewtn.com/radio/podcasts/son-rise-morning-show-~NZ"></a>

Son Rise Morning Show

Son Rise Morning Show 2026.11.05