Did you know that research shows that in America, 1 out of every 6 statements in an average conversation is encouraging versus discouraging? Proverbs 11:25 tells us that "he who refreshes others will himself be refreshed" and that could not prove more true than here in our Tis So Sweet group! I am so thankful to have these sweet ladies encourage me each Sunday and this week was no different.
Joining us this week, we have (left to right):
Melissa, Meghan, Janet, Misty, Julie, Taishira...
And, as expected, we had some delightful dishes!!
- Ephesians 2:8-9 says, "For it is by grace you have been saved, through faith—and this is not from yourselves, it is the gift of God— not by works, so that no one can boast." Aren't we thankful that it is only by God's grace that we are saved? And not by our works? Praise God for that!!
- God's love for us is unconditional. There is nothing we can do to "gain His approval" or become holy enough to make Him love us. He already does.
- We have been made holy in God's eyes through the bloodshed of Jesus Christ. He was the ultimate sacrifice that made us righteous in God's sight. It's by Jesus's actions--His death and resurrection--that we are holy, not by our own actions.
- And since we have been made holy through His sacrifice, we have the privilege of being a light in a dark world. Of living out the virtues mentioned in Colossians. It's not that we have to because we are Christians, but that we get to.
- Sometimes when we are in a situation where our virtues are tested (ex: if we're in a group of people that are gossiping about another person), the best thing to do is just walk away from it. Actions speak louder than words and our choice not to participate in the gossip shows that we do not condone it.
- Are the words that we speak encouraging, uplifting, and reflective of the Holy Spirit that lives inside of us? Remember to THINK before you speak. Ask yourself, "Is what I'm about to say:
- T - True?
- H - Helpful?
- I - Inspiring?
- N - Necessary?
- K - Kind?"
DUMP CAKE
Contributed by: Melissa Loats
2 cans apple pie filling
1 box yellow cake mix2 sticks butter
In a 9x13 cake pan (ungreased), dump in 2 cans of apple pie filling, then yellow cake mix on top of pie filling. Next, slice butter into parts and place evenly on top of cake mix. Bake on 350 for 50 minutes or longer for desired brownness.
Approx. 1 hour; Serves 10-12
CHEESY CHICKEN DIP
Contributed by: Meghan Handley
2 - 8 oz packages cream cheese
2 - 10 oz cans of chicken
1 - 8 oz ranch dressing
2 cups shredded cheese
Melt cream cheese, ranch and 1 cup shredded cheese until soft and creamy. Shred chicken and add to mix. Pour into baking dish. Lightly cover with remainder of shredded cheese. Bake at 375 for 15 minutes. Serve with pita chips.
Approx. 20 mins; Serves 10-12
TOUCHDOWN TACO DIP
Contributed by: Janet Posey
1 - 16oz can refried beans
8 oz sour cream
8 oz cream cheese
2 tablespoons taco
seasoning
2 garlic cloves minced
½ cup grated cheddar
cheese
1 medium tomato seeded
& diced
1 can ripe olives sliced
2 green onions chopped
Tostitos Scoops (preferred)
Spread can of refried beans in bottom of casserole dish. Blend together with mixer the sour cream, cream cheese, taco seasoning, & minced garlic. Spread evenly on top of beans. Top with cheddar cheese, tomatoes, sliced olives, & green onions. Cook at 350 for 15-20 minutes. Serve with Tostitos scoops.
Approx. 30 mins; Serves 10-12
STRAWBERRY CUPCAKES
Contributed by: Misty Dawn
*Misty gave us 3 choices of frosting (L to R): Lemonade (included in the recipe), cream cheese or chocolate
CUPCAKES:
18.25 oz box white cake mix
3 oz box strawberry gelatin
15 oz (mine was 16 oz and it was fine) package frozen strawberries in sugar syrup, thawed and pureed
4 eggs
1/2 cup vegetable oil
1/4 cup water
FROSTING:
2 sticks butter
3 cups powdered sugar
1/3 cup sweetened lemonade mix (Misty used Country Time)
2-3 Tablespoons water
Preheat oven to 350. Line 24 muffin tins with cupcake liners and set aside. In the bowl of a mixer, stir together cake mix and gelatin powder. Add pureed strawberries, eggs, oil, and water. Beat on low speed until just combined, then increase speed to medium and beat until batter is smooth. Fill cupcake tins about 2/3 full, and bake for about 20 minutes or until tops spring back when lightly touched. Cool on a cooling rack. Make frosting: In the bowl of a mixer, beat butter until smooth. Add powdered sugar and lemonade powder and beat on low until just combined. Add 2 Tablespoons water and increase speed to medium high, beating for about 2 minutes, until fluffy and smooth. If frosting is too thick, add another tablespoon of water. Frost cupcakes, and serve!
Approx. 45 mins; Makes 24 cupcakes
PEACH CREPES
Contributed by: Julie Conn
Pancake mix
Cream cheese, whipped
Powdered sugar
Sugar
Peaches
Cinnamon
**Ingredient measurements according to preference
Make pancakes according to box, but make them thinner than you usually would. Mix whipped cream cheese and powdered sugar together to make filling. Mix peaches, cinnamon, sugar, and whipped cream cheese. Spread filling on crepe, top with peach mixture, roll up. Pour more peach mixture on top and sprinkle with powdered sugar.
Approx. 30 mins; Serves 8-10
CHICKEN PUFFS
Contributed by: Rachael Nichols
*Rachael's note: All these quantities are approximate~I just kind of mix until it tastes right!
2 chicken breasts
2 - 8 oz cans Pillsbury refrigerated crescent rolls
1 small onion, finely chopped
6 oz cream cheese (3/4 of an 8 oz. block), softened
1 tsp salt
1/2 tsp pepper
1 clove garlic, minced
Optional: You may also want to add 1/2 cup sour cream, 1/2 cup shredded cheddar, and anything else that sounds good!
Boil the chicken breasts and shred. Mix all other ingredients except for the crescent rolls. Unroll crescent rolls and divide each of the 16 triangles (8 per can) in half. Place a spoonful of the chicken mixture on each triangle and then fold the sides up to enclose the chicken mixture. Bake at 350 for 10-12 minutes.
*Additional note: When Rachael serves these as a meal, she does not divide the triangles. She uses two whole triangles to make one very large puff.
Approx. 30 mins; Makes 16 mini puffs or 8 regular size
REDNECK CAVIAR
Contributed by: Mallory Bradley
1 can black-eyed peas, drained
1 can black beans, drained
1 can diced tomatoes, drained
1 can shoepeg corn, drained
1 - 4 oz can diced jalapenos, drained
1 onion, chopped
1 bell pepper, chopped
1/4 cup Zesty Italian dressing
1 tsp garlic salt
Tostitos Scoops
Mix all ingredients together, chill overnight, and serve with Tostitos Scoops.
Approx. 15 mins; Serves 10-12
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I leave you tonight with two things:
1. A picture of Buddy hoping that a crumb would fall off the food table Sunday night :)
2. The word of God. I would like to go back and revisit the verse that I mentioned in the beginning as I have been trying to meditate on it this week.
Proverbs 11:25 says "...he whoever refreshes others will himself be refreshed." This was the sermon that Brother Bruce preached on and the Lord really spoke to my heart. Have I encouraged someone else this week? My husband, my family, a friend, a coworker? What's my ratio in an average conversation? Is it 1:6?
Lord, please make me more conscious of the words that I speak. In every moment, help me to be quick to listen and slow to speak. Let the words that I say be a reflection of my heart and the Holy Spirit that lives inside me. Thank you for the words you spoke on my heart this week. Help me to dwell on them.
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