First, the food.
We tasted so many great recipes that I am very excited to share with you! My husband would like to take a moment to thank each of your for your contributions to our dinner menu :) Just thinking about all the awesome food we had is making me hungry...
*PAUSE FOR A SNACK BREAK*
...okay I'm back. Next, the fellowship. We had a great time getting to know each other better, including several new faces that joined us this week! Talking about food and family with these awesome ladies - I can't think of a better way to spend a Sunday night.
Lastly, and most importantly, the Holy Spirit. I was so blessed by our discussion and prayer time. One lady shared a prayer request for a family member with cancer, and without hesitation, one of our new members shared her powerful testimony where [the short version] she was 3 months pregnant, literally died/flat-lined, and came back to life, went through only a month of physical rehab (after the 3rd visit with the PT she was told she didn't need any more!), and now she and her 3 year old daughter are perfectly fine and walking testimonies of how good our God is. She reminded us that He still performs miracles, and she encouraged us all not to ever lose faith or hope in our Lord. Awesome.
Now, let's get back to that good food I was talking about! Here are the recipes you've all been waiting for! And this time, I actually remembered to take pictures of each dish before we devoured them. However, some of the pictures did not do the food justice, because it was just with my cell phone, so I stole some of the pics off Google or Pinterest again :)CHICKEN & RANCH CHEESEBALL
Contributed by: Misty Dawn
2 - 8 oz blocks of cream cheese (she used 1/3 reduced fat)
1 - 12.5 oz can of chicken
1 packet Hidden Valley Ranch Dip
Small pack chopped pecans
Place cream cheese into a large mixing bowl. Open, drain, and shred can of chicken; add to cream cheese. Add ranch packet. Mix WELL with hands and form into a ball. Dump pecans into a medium bowl and roll cheeseball around in it until well coated. Serve with wheat thins.
Approx. 15 mins; Serves 10-12
CHICKEN CASSEROLE
Contributed by: Janet Posey
3 boneless chicken breast cooked (Janet boils the chicken with salt, pepper & chicken bullion cube)
1 can cream of chicken or mushroom soup8 oz sour cream
1 sleeve ritz crackers or club crackers
1 stick butter
Cut cooked chicken into bite size pieces & put in the bottom of casserole dish. Mix can of soup with sour cream & pour over chicken. Melt 1 stick of butter & mix with crumbled crackers then put cracker mixture on top of sour cream mixture. Bake at 350 for 30 minutes.
Approx. 1 hour; Serves 10-12
LEMON BLUEBERRY MUFFINS
Contributed by: Jessica Everett
BREAD-
1-1/2 cups + 1 tbsp all purpose flour, divided
2 tsp baking powder
1/2 tsp salt
1 cup plain yogurt
1 cup sugar
3 large eggs
2 tsp lemon zest (from 2 lemons)
1/2 tsp vanilla extract
1/2 cup vegetable oil
1-1/2 cups blueberries, fresh or frozen
LEMON SYRUP-
1/3 cup fresh lemon juice
1/3 cup sugar
LEMON GLAZE-
1 cup powdered sugar
3-4 tbsp fresh lemon juice
**NOTE: the following recipe calls for a loaf, but Jessica used a muffin tin and only baked for 15-20 minutes until golden brown on top.
- Preheat the oven to 350 degrees. Grease the bottom and sides of a 9×5″ loaf pan, dust with flour, and tap out excess.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla, and oil.
- Slowly add the dry ingredients to the wet. In a separate bowl mix the blueberries with the 1 tbsp of flour and then gently fold them into the mixed batter.
- Pour the batter into the pan and bake 50-55 minutes, or until cake tester comes out clean.
- Let bread cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely.
- While the loaf is cooling, combine the lemon juice and sugar in a saucepan over medium heat. Stir continuously until sugar is dissolved, and then continue cooking for another 3 minutes. Remove from heat and set aside.
- Use a toothpick to poke holes in the tops and sides of the warm loaf and brush with the lemon syrup. Continue to brush the loaf until all of the syrup is added.
- To make the lemon glaze, whisk together the powdered sugar and lemon juice and pour over the top of the loaf. Let the lemon glaze harden before serving.
Approx. 45 mins; Makes 24 muffins
BUFFALO CHICKEN PASTA SALAD
Contributed by: Sharon Evans
Cook 1 (16 oz.) box of Rotini noodles (or your favorite type noodle) as directed on box then place in colander and flash with cold water.
Mix together until creamy:
1 Jar Blue Cheese Salad Dressing
½ - ¾ Bottle Texas Pete Hot Sauce
Chop 1 red onion and 5 celery stalks
Mix with noodles and 2 cans of chicken breast meat- drained (or you can cook your own).
Mix in dressing mixture and salt and pepper to taste.
Chill and serve.
Approx. 45 mins; Serves 12-15
SLOW-COOKER JAMBALAYA
Contributed by: Meghan Handley
1 lb skinless, boneless chicken breast, cut up into small pieces
1 lb andouille sausage, sliced
1- 28oz can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 cup chicken broth
2 tsp dried oregano
2 tsp dried parsley
2 tsp Cajun seasoning
1 tsp cayenne pepper
1/2 tsp dried thyme
1 cup instant rice
1. Place all ingredients except rice in slow cooker. Cook on low for 7-8 hours, or on high for 3-4 hours.
2. Cook rice according to package instructions. Add rice, as desired, into each individual serving of jambalaya. Store rice separately from rest of stew.
Approx. 7-8 hours; Serves 10-12
MINI CHICKEN N' BROCCOLI PIES
Contributed by: Melissa Loats
CHICKEN-BROCCOLI MIXTURE-
1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 medium onion, chopped (1/2 cup)
1 cup Green Giant® frozen chopped broccoli, thawed and drained
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Cheddar cheese (4 oz)
BAKING MIXTURE-
1/2 cup Original Bisquick® mix
1/2 cup milk
2 eggs
1. Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
2. In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion; cook 2 to 3 minutes. Add broccoli, salt and pepper, stirring occasionally, until mixture is heated through. Cool 5 minutes; stir in cheese.
3. In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken-broccoli mixture. Spoon 1 tablespoon baking mixture onto chicken-broccoli mixture in each muffin cup.
4. Bake about 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.
Approx. 1 hour; Serves 8-10
DENISE'S MEXICAN CASSEROLE
Contributed by: Mallory Bradley/Danielle Carter
1-5 oz bag Mahatma yellow rice
1 lb ground beef
1 package McCormick chili seasoning
1-15 oz can tomato sauce
1 can cheddar cheese soup
1/2 cup milk
Cook yellow rice according to package. Brown hamburger meat. Add in tomato sauce and chili seasoning to meat. Pour cooked rice into bottom of greased 8x8 casserole dish, then add meat mixture on top. Mix together cheese soup & milk and pour on top. Bake for approx. 20-25 mins at 350 until cheese is melted.
Approx. 45 mins; Serves 8-10
PUMPKIN CAKE/BREAD
Contributed by: Julie Conn
1 can pumpkin puree
1 box yellow cake mix (Julie used Duncan Hines Moist Deluxe)
*NOTE cake mix also calls for:
Mix ingredients and bake according to directions on cake mix box.
Approx. 30 mins; Serves 8-10
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I leave you today with two things:
1. A picture of my dog, Buddy. This is what he looks like when I'm cooking in the kitchen (when he's not busy trying to eat everything I drop!)
2. The word of God. Jeremiah 29:11 says "'For I know the plans I have for you,' declares the Lord, 'plans to prosper you and not to harm you, plans to give you hope and a future.'" Lord, I thank you for the plans you have for my life, although I may not fully understand them all the time. I thank you for the divine plan you have for our friend's life in that you kept her here on this Earth and brought her to our group to share her encouraging story. Please be with each and every one of these special ladies and their families this week. I thank you for putting each of them in my life. I life up this song and prayer to you: "You are amazing. More than amazing. Forever our God, you're more than enough. You are amazing."
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