Week three was pretty awesome! We had a couple of new people (which is always great), of course we had delicious food (as usual), we had lots of fun girl talk, and we shared words of encouragement with each other. Check it out!
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Bottom row (L to R): Laura, Holly, Jennifer, Brandi, Lauren
Top row: Jaimie, Alison, Meghan, Lindsey, April, Belinda & Caroline
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Alison, Meghan, Jaimie & Holly hanging out!
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Lindsey, Laura & Jennifer being pretty :)
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More lovely ladies!!
Brandi, April, Belinda, Caroline & Lauren
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Look at all that deliciousness!
Side note: I'm pretty sure that's not a word, but we'll go with it :)
Side note: I'm pretty sure that's not a word, but we'll go with it :)
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That's right...more deliciousness
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Time to DIG IN!
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Brandi showing off her plate!
Hold your taste buds...the recipes are coming. First, I want to take a minute to talk about our discussion this week. This particular passage from "Jesus Calling" by Sarah Young was a tough pill to swallow given some of the current situations going on in some of our lives (both spoken and unspoken). Here are some excerpts from the passage:
"Trust me and refuse to worry, for I am your Strength and Song. Keep bringing your mind back to the present moment. If you use your magnificent mind to worry about tomorrow, you cloak yourself in dark unbelief. However, when the hope of heaven fills your thoughts, the Light of My Presence envelops you."
Don't worry about the future? Are you kidding me? How can we not worry about our future? That's what is honestly running through many of our minds as we read this. But let us not forget that our Lord - who knows unfathomably more about us than we know about ourselves - commands us not to worry about tomorrow (Matt. 6:34). So who are we to second guess the One who created us? Who are we to say, "God, I'm not so sure that you're right on this one. Do you not see what I'm going through here?" Sometimes that (unconsciously and ashamedly) is the attitude in my heart based upon my actions and thoughts. But what I really need to remind myself is that I am His and His alone. This world is finite. And as long as I keep my eyes on Jesus, I can make it through the toughest of trials, only to faithfully look back and say "He walked right beside me the whole way through." And in the very end, always, we win. Because in the end, we will be made whole and walk with Him for eternity.
Friends, whatever trial you may be facing today, this will be part of your testimony! Isn't that exciting?!? I think of the book of James which reminds us to "Consider it pure joy, my brothers and sisters, when you face trials of many kinds, because you know that the testing of your faith produces perseverance. Let perseverance finish its work so that you may be mature and complete, not lacking anything." So as we all face the trials and tribulations that are stirring and looming in our lives let us remember to "...take captive every thought and make it obedient to Christ" (2 Cor. 10:5). Don't let your mind talk yourself out of staying 100% faithful. Stay strong in the faith that you know is there in your heart. Do not give in to the temptation to "give up" on God. Leave your trials and worries in the future where they belong and come home to the present, where you will find Christ waiting for you. Waiting to hold your hand and walk with you through it all.
And now, it's time for....the RECIPES OF THE WEEK!!
SLICED BAKED POTATOES
Contributed by: Laura McInish
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Measurements according to taste:
Idaho potatoes
Butter
Bacon
Shredded cheddar cheese
Green onion (optional)
Sour cream (optional)
Preheat oven to 400F (can also do in microwave for 6 plus minutes). Slice potatoes into chunks. Brush both sides of potato slices with butter and place on a cookie sheet. Bake in oven on 400F for 30 to 40 minutes or until lightly browned on both sides, turning once. When potatoes are ready, top with bacon, cheese, green onion. Continue baking until cheese has melted. Serve with sour cream, if desired, and enjoy!
SPICY CHICKEN PINWHEELS
Contributed by: Holly Glover
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1 - 8 oz pkg cream cheese, softened
1 packet dry spicy ranch mix
1 pkg budding ham
1 pkg flour tortillas
Finely chop the ham and mix together with cream cheese and spicy ranch. Spread onto flour tortillas, roll up, cut into slices to make pinwheels, and enjoy!
1 packet dry spicy ranch mix
1 pkg budding ham
1 pkg flour tortillas
Finely chop the ham and mix together with cream cheese and spicy ranch. Spread onto flour tortillas, roll up, cut into slices to make pinwheels, and enjoy!
MAC N' CHEESE
Contributed by: Jennifer Morris
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1 - 24 oz package macaroni
5 cups sharp cheddar cheese, shredded
8 tbsp butter, melted
1 - 8 oz pkg cream cheese, softened
2 eggs
2 cups milk
Salt and pepper to taste
(NOTE: This serves approx. 8-10 people. Adjust accordingly.) Preheat oven to 350F. In a large pot of salted water, boil macaroni until cooked and drain. In a large, greased baking dish, pour half of macaroni noodles in, then stir in 1 cup milk to make it creamy, salt and pepper to taste, and top with a layer of 2 1/2 cups shredded cheddar, and 4 oz (1/2 block) cream cheese (cubes are fine). Pour in the remaining macaroni, pour remainder of milk in, along with salt and pepper to taste (optional) and stir lightly until milk mixes in. Then top it off with another layer of the remaining shredded cheese and cream cheese. Whisk the two eggs together in a small bowl and pour over the top. Bake, uncovered, for 30 minutes or until top is brown.
PUMPKIN FLUFF
Contributed by: Brandi Thomason
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1 small box instant vanilla pudding
1 can pumpkin
1 container Cool Whip
1 tsp to 1 tbsp pumpkin pie spice
Cinnamon graham crackers or apples for dipping
Mix dry pudding mix, pumpkin, and pumpkin pie spice together. Fold into Cool Whip (NOTE: if you stir too rough, it goes flat...so be gentle!). Let chill and serve. NOTE: Can also be put in between graham crackers and put into freezer for ice cream sandwiches.
CREAM CHEESE & PEPPER JELLY SPREAD (A Southern favorite)
Contributed by: Lauren Billings
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3/4 cups chopped green bell pepper
1/4 cup chopped hot green pepper such as jalapeno or serrano
1 1/2 cups apple cider vinegar
6 cups sugar
4 oz pectin (recommended: Certo)
4 drops green food coloring
Special equipment: 6 - 1/2 pint canning jars with lids
1 block cream cheese
1/4 cup chopped hot green pepper such as jalapeno or serrano
1 1/2 cups apple cider vinegar
6 cups sugar
4 oz pectin (recommended: Certo)
4 drops green food coloring
Special equipment: 6 - 1/2 pint canning jars with lids
1 block cream cheese
Ritz crackers
Process bell pepper and hot pepper in a food processor until finely minced. Combine pepper mixture, vinegar, and sugar in a saucepan and bring to a rolling boil. Remove from heat and add pectin and food coloring. Pour into sterilized jars and seal (to seal: boil the lids, place on top of jars, and screw on the ring). Place block of cream cheese on a serving dish and pour pepper jelly on top. Serve with Ritz crackers and enjoy!
PARTY BUGLES
Contributed by: Jaimie Burch
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1 bag Original flavor Bugles
Peanut butter
Baker's melting chocolate
Use a knife to stuff the Bugles individually with peanut butter then dip into the melted chocolate. Place on wax paper to harden and enjoy!
CRAB & CREAM CHEESE CRESCENT ROLLS
Contributed by: Alison Smith
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1 - 8 oz tube crescent roll dough
3 oz cream cheese, softened
1/4 cup mayonnaise
3/4 cup cooked crab meat, chopped
2 green onions, chopped
1/8 to 1/4 tsp cayenne pepper
Salt & pepper to taste
Preheat oven to 375F. Unroll crescent roll onto greased cookie sheet. Pinch seams to seal and roll with a rolling pin to create an even rectangle. Cut into 6 rows by 4 rows to make 24 squares. In small bowl, mix cream cheese, mayo, crab meat, onion, and red pepper. Salt and pepper to taste. Divide crab mixture evenly among the squares, dropping it by spoonfuls that are 1/2 inch from 1 corner of each square. Starting with same corner, fold dough over filling, and tuck end tightly underneath filling; continue rolling to within 1/2 inch of opposite corner. Roll opposite corner of dough over roll; press to seal. Place on cookie sheet. Brush with egg white, if desired. Bake 10 to 15 mins or until golden brown on 375F. Remove from cookie sheet and serve warm.
STRAWBERRY CREAM CHEESE BREAD
Contributed by: Meghan Handley
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1/2 cup butter, softened
1 cup sugar
4 oz cream cheese, softened
2 eggs
1 tsp vanilla extract
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp Kosher salt
1/2 cup buttermilk
1 1/2 cups strawberries, rinsed, dried, and chopped
Preheat oven to 350F. Grease and flour a 9/5 in. loaf pan. With an electric mixer, cream butter, sugar and cream cheese until fluffy. Add eggs one at a time. Mix in vanilla. In a separate bowl, mix flour, baking powder, baking soda and salt. Blend flour mixture with butter mixture just until blended. Add buttermilk and only stir until just combined; do not over mix. Carefully fold in strawberries. Dough mixture will be thick. Bake in a 350F oven for 50-60 minutes. Let it cool for at least 15 minutes before removing from pan.
CRACK POTATOES
Contributed by: Lindsey Humphries
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2 - 16 oz containers sour cream (recommended: 1 light and 1 fat free)
2 cups cheddar cheese, shredded
2 - 3 oz bags real bacon bits
2 pkgs Ranch Dip mix
1 large (28-30 oz) bag frozen hash brown potatoes, shredded
Preheat oven to 400F. Combine first 4 ingredients, mix in hash browns. Spread into a 9x13 pan. Bake at 400F for 45-60 minutes and enjoy!
CRESCENT ROLL TACO BAKE
Contributed by: Belinda Prosser
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2 crescent roll tubes
1 lb ground beef (or ground turkey)
1 packet of taco seasoning
1 1/2 cups grated cheddar cheese
Shredded lettuce
1 or 2 diced tomatoes depending on size
1/2 small can sliced olives, if desired
Sour cream (optional)
Sliced avocado (optional)
Lay out the two tubes of crescent pastry, thick sides in. Use some of the leftover crescent rolls to make the center a bit thicker. Brown beef and add taco seasoning. Lay beef in a circle inside of the laid out crescent rolls. Add cheese to the top. Pull over crescent rolls and tuck in under meat and cheese. Add cheese, lettuce, tomato, black olives, sour cream or whatever you desire for tacos, in the middle.
GRAPE SALAD
Contributed by: Caroline Cockrell
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1 - 8 oz pkg cream cheese, softened
1 cup sour cream
1/3 cup sugar
2 tsp vanilla extract
2 lbs green grapes, seedless
2 lbs purple grapes, seedless
3 tbsp brown sugar
3 tbsp chopped pecans
In a large bowl, beat the cream cheese, sour cream, sugar and vanilla until blended. Add grapes and toss to coat. Transfer to a serving bowl. Cover and refrigerate until serving. Sprinkle with brown sugar and pecans just before serving.
COUNTRY FRIED STEAK AND GRAVY
Contributed by: Mallory Bradley
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Cubed steak (about 5 patties)
Approx. 2 cups vegetable oil
Flour
Garlic powder
Salt and pepper
Montreal steak seasoning
Crystal hot sauce
1 egg
1 cup milk
1 - 2.75 oz pkg Southeastern Mills Old Fashioned Peppered Gravy Mix
In a baking dish, create your flour mixture by blending flour, garlic powder, salt & pepper, and montreal steak seasoning based on your taste (it should be primarily flour, but you should also see a pretty good amount of the thick pepper in the montreal seasoning). In a separate bowl, mix the egg, milk, and about 4-5 good shakes of the Crystal hot sauce. Mix well so that the egg is completely blended. Pour the vegetable oil into a large, deep skillet and heat to about 6 (med to med high) on the stove top such that the oil is almost to a boil. Set up your dipping station with you flour mixture and egg mixture. With each cubed steak, dip into flour mixture on each side and cover well, then dip into egg mixture, and then again into the flour, covering well each time. Place each covered cubed steak into the hot frying pan carefully and cook approx. 4-5 mins on each side until golden brown and crispy. Meanwhile, make gravy according to package directions and serve warm with hot gravy.
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I leave you tonight with two things:
1. A picture of my sweet Buddy. He's getting really excited about spending the long weekend with his cousin Abbey Road while we are at the beach!
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2. The Word of God
"Let us hold unswervingly to the hope we profess, for he who promised is faithful." Hebrews 10:23
Thank you Lord for your faithfulness and your promises. Thank you that no matter what trials we face on this Earth, we can hold on tight to you knowing that you will never, ever, leave our side. Thank you for the sacrifice that was made by your Son so that we can also hold on tight to the fact that no matter what battles we may have to fight on this side of eternity, it is just a quick second in time compared to the eternity that we, as believers, will spend worshiping you in Heaven. Let us continue throughout the next couple of weeks holding on to your promises and keeping you on the forefront of our minds. In your name, Amen.
STRAWBERRY CREAM CHEESE BREAD
Contributed by: Meghan Handley
1/2 cup butter, softened
1 cup sugar
4 oz cream cheese, softened
2 eggs
1 tsp vanilla extract
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp Kosher salt
1/2 cup buttermilk
1 1/2 cups strawberries, rinsed, dried, and chopped
Preheat oven to 350F. Grease and flour a 9/5 in. loaf pan. With an electric mixer, cream butter, sugar and cream cheese until fluffy. Add eggs one at a time. Mix in vanilla. In a separate bowl, mix flour, baking powder, baking soda and salt. Blend flour mixture with butter mixture just until blended. Add buttermilk and only stir until just combined; do not over mix. Carefully fold in strawberries. Dough mixture will be thick. Bake in a 350F oven for 50-60 minutes. Let it cool for at least 15 minutes before removing from pan.
CRACK POTATOES
Contributed by: Lindsey Humphries
2 - 16 oz containers sour cream (recommended: 1 light and 1 fat free)
2 cups cheddar cheese, shredded
2 - 3 oz bags real bacon bits
2 pkgs Ranch Dip mix
1 large (28-30 oz) bag frozen hash brown potatoes, shredded
Preheat oven to 400F. Combine first 4 ingredients, mix in hash browns. Spread into a 9x13 pan. Bake at 400F for 45-60 minutes and enjoy!
CRESCENT ROLL TACO BAKE
Contributed by: Belinda Prosser
2 crescent roll tubes
1 lb ground beef (or ground turkey)
1 packet of taco seasoning
1 1/2 cups grated cheddar cheese
Shredded lettuce
1 or 2 diced tomatoes depending on size
1/2 small can sliced olives, if desired
Sour cream (optional)
Sliced avocado (optional)
Lay out the two tubes of crescent pastry, thick sides in. Use some of the leftover crescent rolls to make the center a bit thicker. Brown beef and add taco seasoning. Lay beef in a circle inside of the laid out crescent rolls. Add cheese to the top. Pull over crescent rolls and tuck in under meat and cheese. Add cheese, lettuce, tomato, black olives, sour cream or whatever you desire for tacos, in the middle.
GRAPE SALAD
Contributed by: Caroline Cockrell
1 - 8 oz pkg cream cheese, softened
1 cup sour cream
1/3 cup sugar
2 tsp vanilla extract
2 lbs green grapes, seedless
2 lbs purple grapes, seedless
3 tbsp brown sugar
3 tbsp chopped pecans
In a large bowl, beat the cream cheese, sour cream, sugar and vanilla until blended. Add grapes and toss to coat. Transfer to a serving bowl. Cover and refrigerate until serving. Sprinkle with brown sugar and pecans just before serving.
COUNTRY FRIED STEAK AND GRAVY
Contributed by: Mallory Bradley
Cubed steak (about 5 patties)
Approx. 2 cups vegetable oil
Flour
Garlic powder
Salt and pepper
Montreal steak seasoning
Crystal hot sauce
1 egg
1 cup milk
1 - 2.75 oz pkg Southeastern Mills Old Fashioned Peppered Gravy Mix
In a baking dish, create your flour mixture by blending flour, garlic powder, salt & pepper, and montreal steak seasoning based on your taste (it should be primarily flour, but you should also see a pretty good amount of the thick pepper in the montreal seasoning). In a separate bowl, mix the egg, milk, and about 4-5 good shakes of the Crystal hot sauce. Mix well so that the egg is completely blended. Pour the vegetable oil into a large, deep skillet and heat to about 6 (med to med high) on the stove top such that the oil is almost to a boil. Set up your dipping station with you flour mixture and egg mixture. With each cubed steak, dip into flour mixture on each side and cover well, then dip into egg mixture, and then again into the flour, covering well each time. Place each covered cubed steak into the hot frying pan carefully and cook approx. 4-5 mins on each side until golden brown and crispy. Meanwhile, make gravy according to package directions and serve warm with hot gravy.
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I leave you tonight with two things:
1. A picture of my sweet Buddy. He's getting really excited about spending the long weekend with his cousin Abbey Road while we are at the beach!
2. The Word of God
"Let us hold unswervingly to the hope we profess, for he who promised is faithful." Hebrews 10:23
Thank you Lord for your faithfulness and your promises. Thank you that no matter what trials we face on this Earth, we can hold on tight to you knowing that you will never, ever, leave our side. Thank you for the sacrifice that was made by your Son so that we can also hold on tight to the fact that no matter what battles we may have to fight on this side of eternity, it is just a quick second in time compared to the eternity that we, as believers, will spend worshiping you in Heaven. Let us continue throughout the next couple of weeks holding on to your promises and keeping you on the forefront of our minds. In your name, Amen.
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