WEEK EIGHT: FORGIVENESS

We had such a great meeting this week. My husband "judges" the leftovers and he said that this was the best food week yet. And p.s. he said the Mississippi Mud was the best! Here are a few pics from our fabulous fellowship time.

Here's the group when I thought Rachael couldn't come...even Buddy got in the picture!!!

Left to Right (below): Melissa, Buddy & Laura, Julie, Misty, and Jessica

Then Rachael made it (YAY!) and brought the twins (DOUBLE YAY!)

So we had to take another group picture...

And of course a few pictures with the twins...

Left to right (below): Laura, Camdyn, Me & Caleb

Left to right (below): Caleb, Misty, Jessica & Camdyn

Caleb getting cozy with Julie during our fellowship (below)

And, of course, all of the yummy food we had!!!

Our discussion time this week was on chapters 6 & 7: forgiveness. The summary on the blog will be short because most of our discussion time involved personal testimonies that are obviously confidential. I will say that I found it very comforting to see how our relationships have evolved in our life group such that when one person is open about their struggles, the other ladies are always so encouraging and uplifting. I can really see the purpose of our life group flourishing: to build long-lasting relationships with sisters in Christ. And for that, I am thankful.

There were a few running themes throughout our conversations that I will share:

• Forgiveness is easier said that done, but it is possible. We see that it is possible through Christ's example. 
• Jesus lived a perfect, sinless life here on Earth. Yet He willingly got up on a cross and took the punishment for the world's sins - past present and future - for you and me. He was the ultimate sacrifice so that we may have eternal life not apart from God. If He can get on a cross and in His last dying breaths say "Father, forgive them; for they know not what they do", then surely we can forgive our neighbor when we ourselves have been shown such forgiveness. (Again, please refer to point above about easier said that done; I'm not claiming that it's easy, but it's doable.)
• Forgiving others who have hurt you does not mean that you are saying what they did wasn't wrong, or that they are good people. It also does not mean that things will go back to normal or that you are allowing yourself to trust that person again. No, forgiveness is not for the person that hurt you. Forgiveness is for you. It is allowing yourself to let go of the hurt, let go of the grudge, let go of the bitterness. It's about placing the wrongs against us, not back in the hands of our enemies, but in the hands of God.

I know I teased you with talk of Mississippi Mud in the beginning, so here's what you've been waiting for...the recipes of the week! Prepare to drool...

MISSISSIPPI MUD

Contributed by: Laura McInish

1 box brownie mix (don't forget the ingredients that the mix calls for...look at the box)

1 - 10 oz pkg marshmallows

1/2 cup butter

1/3 cup cocoa

1/2 cup evaporated milk

1 tsp vanilla

1 box confectioners sugar

Bake brownie mix in a 9x13 dish according to box. With about 5 minutes to go, remove from the oven and pour the marshmallows on top. Place back in the oven for no longer than 2 mins - marshmallows don't need to be melted, just heated. Bring butter, cocoa, and milk just to the boiling point, then beat in the confectioners sugar. Pour icing over marshmallows. Works best if made the day before serving.

Approx. 45 mins; Serves 8-10

ITALIAN PASTA SALAD

Contributed by: Melissa Loats

2 tomatoes, cubed

1 cucumber, peeled and cubed

1 green pepper, cubed

1 small can black olives, drained and sliced

1 pkg dry Italian dressing mix (next to the Ranch packets in the salad dressing aisle)

1 cup Italian dressing

1 box pasta

Mix veggies in a bowl with dry dressing packet and let marinate over night. Cook and drain pasta, let cool. Mix all together and gradually add Italian salad dressing. Serve chilled.

Approx. 45 mins (plus marinate overnight); Serves 8-10


RED BEANS AND RICE
Contribted by: Rachael Nichols

1 pkg Knorr (formerly Lipton) Cajun Sides Red Beans & Rice
1 pkg Eckrich Polska Kielbasa
Your favorite spices (Rachael uses Tony Chachere's, garlic salt, cajun seasoning, onion salt, black pepper, and red pepper)

Slice Kielbasa sausage into desired size and place into pot. Add spices and add Knorr package. Stir and cook as directed on the Knorr package. The sausage will cook with the rice. Enjoy! If you need more, just add one package of sausage for every package of Knorr.
Approx. 30 mins; Serves 8-10

LOADED "NOT-BAKED" POTATO SALAD

Contributed by: Julie Conn

2 bags frozen hash browns

Ranch dressing*

Bacon*

Green onions*

Shredded cheese*

*Measure to taste preference

Cook hash browns with onions in a large skillet according to package. Allow potatoes to cool (Julie put them in the freezer for 30 mins). Put potatoes in large bowl and add ranch dressing, bacon, green onions, shredded cheese. Serve warm or cold - it's good either way!

Approx. 30 mins; Serves 10-12

BLUEBERRY MUFFINS WITH LEMON FROSTING
Contributed by: Jessica Everett

COMPOTE:
1 small produce container of blueberries
3 tbsp sugar

Wash & drain blueberries, add to pot, add sugar, and a little bit of water to make it all blend together. Let it sit on medium heat and the blueberries will start to burst. Stir and let cool.

CAKE:
2 3/4 cup flour
3 tsp baking powder
1/2 tsp salt
3/4 cup butter or shortening
1 2/3 cup sugar
5 egg whites
2 1/2 tsp vanilla
1 1/4 cup milk

Combine butter, sugar, eggs and vanilla. In a separate bowl, combine the dry ingredients. Mix well then add the milk. Take 1/2 of the compote and reserve the rest. Put the batter in cupcake cups about 2/3 full and then spoon reserved compote on top (approx. 1 tsp each). Bake at 350 for approx. 15 mins or until toothpick comes out clean. Cool.

FROSTING:
2 sticks butter, room temperature
1 lb powdered sugar
Zest of 1 lemon
1/2 zest of an orange
Juice of the same whole lemon and half orange

Mix well. Top on cooled cupcakes and enjoy!

PIMENTO CHEESE

Contributed by: Mallory Bradley

16 oz reduced-fat shredded cheddar cheese

3/4 cup reduced-fat cottage cheese (small curd)

2 tbsp reduced-fat milk

1 jalapeno, minced

2 tbsp onion, minced

1/8 tsp cayenne pepper

1 - 4 oz jar diced pimentos, drained

1 - 2 oz jar diced pimentos, drained

Blend cottage cheese and milk in a food processor until smooth. Mix with shredded cheddar. Stir in remainder of ingredients and cover. Refrigerate for at least an hour, overnight preferred.

Approx. 45 mins; Serves 12-15

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I leave you tonight with two things:

1. A picture of Buddy. This is his "serious look"

2. The word of God. "Rejoice always, pray without ceasing, in everything give thanks; for this is the will of God in Christ Jesus for you" 1 Thessalonians 5: 16-18
Thank you for your word, Lord. Help me to dwell on it this week and give thanks in all circumstances. Amen.