WEEK SIX: TAKING OFF THE OLD

So, what did we learn in this week's meeting? DO NOT, I REPEAT, DO NOT GO TO WALMART!! (I guess you had to be there...)

We had yet another great time together in week six of our life group. I can really see relationships building and the Holy Spirit moving among our group and I am so grateful to the Lord, and to our church leaders for following the Lord's vision for our church in starting these life groups. If you have not joined one yet, I strongly urge you to! We have plenty of options for all ages and interests - check out the list of groups by CLICKING HERE. For more information you can email or call the church office using the information found by CLICKING HERE.

So, getting back to our awesome 'Tis So Sweet group, here are some pictures from this week's meeting, which was filled with food & fellowship:

Left to right:
Laura "Poppin' Parmesan Potatoes" McInish
Meghan "Succulent Strawberry Pretzel Salad" Handley
Julie "I'm Bringin' Sexy Back" Conn
Melissa "Tasty Turkey Rolls" Loats
Janet "Heavenly Ham Crescents" Posey a.k.a Janet "First-Class Fudge" Posey

Y-U-M. It felt like Thanksgiving dinner at our house. Needless to say, my husband was really excited to sample the leftovers.

This week in our discussion, we looked at Chapter 5: Taking Off the Old. Here are a few highlights (combination of excerpts from Kelly Minter's book and our discussion):

• In order to grow in biblical virtues, we must first go through the process of dying to our old selves. Think of it like a sculptor. A sculptor's perfect masterpiece lies within a block of stone. In order to uncover the desired image, the sculptor must take away the excess in all the right places.
• God works on our hearts in different ways and at different times. Sometimes he gives us a little extra virtue at a moment's notice in a certain situation. But sometimes, it can take an agonizing long time for a virtue to become evident in our lives and in our hearts through the Holy Spirit. Trust that God's timing is perfect.
• The Bible is clear about what ungodly characteristics we should remove from our lives. This is why scripture study, meditation and prayer are so vital to our spiritual health.
• We also need family and friends to hold us accountable for our actions and words. Proverbs 27:6 reminds us that wounds from a friend are much better than kisses from an enemy. That's why I'm so thankful for this group of women. To hold me accountable and encourage me.

We also looked ahead to the list of virtues that we will cover starting next week and discussed which particular ones (not an all inclusive list) that we personally find ourselves struggling with the most: forgiveness, peace, kindness, humility, compassion, patience, and joy.


I would like to make a quick disclaimer before I post the recipes of the week: Some of the photos below are Googled or Pinterested (is that a word? it is now...). I took the pictures so quickly on my phone that some didn't turn out well.

And now...I present...the RECIPES OF THE WEEK!!

PARMESAN POTATOES
Contributed by: Laura McInish

1 stick of butter, melted
Approx. 6 medium potatoes, peeled and cubed
1/4 cup flour
1/2 cup parmesan cheese, grated
Salt & pepper to taste
Paprika for garnish

Pour flour, parmesan cheese, salt & pepper in a large gallon bag and mix. Add potatoes and shake to coat. Pour butter in a 9x13 casserole dish & stir in potatoes. Lay in a single layer and sprinkle paprika over top of potatoes. Bake 1 hour at 350 uncovered.
Approx. 1 hr 30 mins; Serves 8-10


STRAWBERRY PRETZEL SALAD
Contributed by: Meghan Handley

1 - 8 oz can crushed pineapple
2 - 10 oz pkgs frozen strawberries
2 - 3 oz pkgs strawberry gelatin dessert mix
1 - 8 oz container Cool Whip
1 - 8 oz pkg cream cheese
2 cups crushed pretzels
3/4 cup sugar
3 tbsp sugar
3/4 cup melted butter
2 cups boiling water

Preheat oven to 400 degrees. For the crust, mix the pretzels, butter, and 3 tablespoons of sugar. Press this mixture into a 9x13-inch pan and bake for 7 minutes. Set aside and allow to cool. In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the Cool Whip, and spread over the cooled crust. Refrigerate until well chilled. In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly. Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate until serving time.
Approx. 45 mins; Serves 8-10


HAM & CHEESE CRESCENT ROLLS
Contributed by: Janet Posey

1 pkg crescent rolls
Lunch meat of your choice (Janet used ham)
Shredded cheese of your choice (Janet used cheddar)

Roll out crescent rolls & place a piece of smoked ham lunch meat on each then sprinkle with grated cheddar cheese. Roll up each crescent roll & place on baking sheet & cook at 350 until done (approx. 12 mins).
Approx. 20 mins; Serves 8-10


PEANUT BUTTER FUDGE
Also contributed by: Janet Posey

2 cups sugar
3 tbsp butter
1 cup pet milk
12 oz peanut butter
1 tsp vanilla flavoring
1 cup miniature marshmallows

In a heavy sauce pan mix sugar, butter, and pet milk. Bring to a boil (stir constantly) let it boil for 5 minutes. Reduce to low heat and add remaining ingredients. Mix well. Pour into a buttered pan. Chill & serve.
Approx. 20 mins; Serves 8-10


TINY TURKEYS
Contributed by: Melissa Loats

Rolls
Mesquite turkey
Provolone cheese
Honey mustard
Horseradish

Mix honey mustard and horseradish together and spread on rolls. Add turkey and cheese and bake until cheese melts.
Approx. 15 mins; Servings vary


TUNA SANDWICHES
Contributed by: Julie Conn

4 - 5 oz cans tuna
3/4 cup mayonnaise
4 slices bread
1 egg
Tomato, sliced (optional)
Lettuce (optional)
Cheese of choice (optional - Julie prefers provolone)
Salt & pepper to taste

Season tuna and shape into patties as you would a hamburger. Spray a non-stick skillet and spoon patties into skillet. Fry on each side for 3-4 minutes. Serve on bread with tomato and cheese. Lettuce optional.
Approx. 25 mins; Serves 6-8


BACON N' SWISS DIP (a.k.a. "Crack" dip)
Contributed by: Mallory Bradley/Bree Anne Maria Consuelos

8 oz cream cheese, softened
1/2 cup mayonnaise
1 1/2 cups shredded swiss cheese
Crumbled Ritz crackers
Crumbled bacon bits (I just bought the pkg that's already cooked and crumbled and it was fine)
Cracker of choice to serve with (I preferred Wheat Thins or Ritz)

Mix well: cream cheese, mayo, swiss cheese, and most of the bacon crumbles (reserve some to put on top) and place in an oven safe dish. Top with crumbled Ritz crackers and reserved bacon crumbles. Bake at 350 for approx. 20 mins (uncovered) or until it starts bubbling/browning.
Approx. 45 mins; Serves 6-8
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I leave you tonight with two things:

1. A picture of Buddy.
Sunday night I told everyone that one of Buddy's little quirks is that sometimes he will "cheek" his food if he doesn't want to eat it and we will find little piles of food randomly around the house. Well, Monday night, I busted him leaving a pile of food in our bedroom.

2. The word of God.

Last Sunday, the sermon was on "rest" and Wednesday night in bible study we talked about the dragon of "busyness" that can consume our lives and damage relationships. It is so easy to let Satan creep into our lives and distract us from what the Lord calls us to do. Often times we get so busy - even doing good things for others or church activities - that we find ourselves falling away from our personal relationship with the Lord. We struggle to squeeze in time for prayer, scripture reading, meditation, and also may miss an opportunity to see the Lord's vision for our lives because we are too busy making our own path.

Tonight, as I write from the peaceful beaches of Gulf Shores, I want to just meditate on this verse:

"He says, 'Be still, and know that I am God;
I will be exalted among the nations,
I will be exalted in the earth.'"

Psalm 46:10