WEEK NINE: MORE FELLOWSHIP

We had yet another great week with our Tis So Sweet life group filled with delicious food & great fellowship. Just look at all these lovely ladies! How can you not have a great time!

Left to right: Tamija, Julie, Laura, Stephanie, Taishira, Montavia, Meghan, Marian & Misty

And of course Buddy felt left out so Mom got a picture with her "granddog"

Me and Misty

Marian & Julie

Yum!!

Our "discussion" time was really more of fellowship time, filling each other in on what's been going on in our lives. We decided to wait and cover the two chapters on peace together in one week. So stay tuned for discussion of chapters 8 & 9 next Sunday, Oct. 21st.

So, without further adieu, here are the recipes from this week:

CHICKEN TACO WHEELS
Contributed by: Misty Adams

2 - 8 oz blocks cream cheese
1 can chicken, drained
1 pkg taco seasoning
Soft tortilla shells

Blend cream cheese, chicken, and taco seasoning well, and spread onto tortillas. Roll up tortillas and place in refrigerator for approx. 30 mins. Cut off the ends and then slice the rest of the rolls into 1/2 inch pinwheels.
Approx. 45 mins; Serves 8-10


GRAPE SALAD
Contributed by: Marian Dodson

1 - 8 oz pkg cream cheese, softened
1 cup sugar
3/4 cup firmly packed brown sugar
1 tsp vanilla extract
3/4 cup sour cream
1 cup chopped pecans
1 lb. seedless green grapes
1 lb. seedless red grapes

In a small bowl, combine cream cheese, sugar, brown sugar, vanilla, & sour cream, stirring until smooth. In a large bowl, combine grapes and pecans. Pour cream cheese mixture over grapes, tossing gently to coat. Cover and chill.
Approx. 20 mins; Serves 8-10


CORN CASSEROLE #1 (cornbread style)
Contributed by: Meghan Handley

1 - 15 1/4 oz can whole kernel corn, drained
1 - 14 3/4 oz can cream-style corn
1 - 8 oz pkg Jiffy corn muffin mix
1 cup sour cream
1/2 cup butter, melted
1 to 1 1/2 cups shredded cheddar

Preheat oven to 350. Mix together the corn, Jiffy, sour cream & butter in a large bowl. Stir in the cheese. Pour into a greased 9x9 baking dish or a 1 1/2 quart casserole dish. Bake for 55 mins, or until golden brown and set. Let stand 5 mins before serving. NOTE: If baking in a 9x13 dish, the texture will be different than baking in the 2 quart casserole. The 9x13 will be thin slices where the 2 quart produces more or a corn pudding. Either way is delicious.
Approx. 1 hour; Serves 8-10


CORN CASSEROLE #2 (not cornbread style, more like creamed corn texture)
Contributed by: Laura McInish

1 stick of butter
1 - 8 oz block of cream cheese
12 oz pkg of white shoe peg corn
Ritz crackers, crumbled

Melt butter and cream cheese. Stir in corn and pour mixture into a 9x9 casserole dish, top with crumbled ritz crackers and bake on 375 for approx. 30 mins.
Approx. 45 mins; Serves 8-10


CARAMEL DIP
Contributed by: Laura McInish

1 - 8 oz block of cream cheese
1/4 cup brown sugar
1 tsp vanilla extract
Green apples, sliced

Mix ingredients well until smooth and serve with sliced green apples.
Approx. 15 mins; Serves 8-10


APPLE CRISP
Contributed by: Julie Conn

2 cans apple pie filling
1 box yellow cake mix
1 cup brown sugar
1/2 cup butter

Mix together cake mix, brown sugar, and butter until crumbly. Put pie filling in casserole dish and cover with crumbly cake mixture. Bake at 350 for 50 mins. NOTE: You can substitute your favorite fruit pie filling.
Approx. 1 hour; Serves 10-12


MEXICAN SKILLET
Contributed by: Mallory Bradley

2 chicken breasts, cut into small pieces
2 cups Bird's Eye frozen pepper stir fry (or you could use fresh peppers, but I choose the lazy route)
1 can Southwestern corn, drained
1 can chicken broth
8 oz (1/2 jar) Pace Medium chunky salsa
1 1/2 cup Minute white rice
1/2 cup shredded cheddar cheese
Wickles banana pepper rings, optional (but highly suggested!!)
Jalapeno peppers, optional
Salt & pepper to taste

Heat 1 tbsp vegetable oil in large skillet. Add chicken, stir fry peppers, and desired amount of banana peppers & jalapenos. Cook until chicken is done. (NOTE: The frozen peppers being thawed/cooked may cause more liquid than desired in the skillet; just drain it or soak it up with a paper towel out of the skillet. You don't have to get it all out; it will cook into the rest of it.) Add corn, broth, salsa, salt & pepper. Stir and bring to a boil. Stir in rice, remove from heat & cover for 5 minutes (NO LESS). Fluff with fork & add cheese.
Approx. 30 mins; Serves 6-8
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I leave you tonight with two things:

1. A picture of my sweet Buddy.

2. The word of God. Since we are going to discuss peace next week, I will leave you with a Scripture sneak-peek: "Do not be anxious about anything, but in every situation, by prayer and petition, with thanksgiving, present your requests to God. And the peace of God, which transcends all understanding, will guard your hearts and your minds in Christ Jesus." Philippians 4:6-7

Lord, I am so thankful for your vision for my life. I thank you for bringing me to Flint Hill and for the vision you have given our pastor and church staff. Thank you for each lady who has come to our life group and for the relationships that we have built. I pray your peace upon each of them. Amen.