WELCOME BACK!

Welcome back to Tis So Sweet! We are happy to be starting our second life group season and we had an awesome time at our first meeting. Here are the lovely ladies who joined us!

L to R: Laura, Trent & Lindsey, Belinda, Caroline, Lauren, Rachael, Alison, Brandi, & Steph!

Rachael, Belinda, Laura, Alison, Steph & Brandi talking about...girl stuff!!

Trent and Lindsey joined us for a little while! P.S. Nice photo-bomb Steph ;)

Caroline and Lauren reminiscing about their glory days together in grad school

SIDE NOTE: Caroline and her husband Wes Cockrell just officially joined the Flint Hill family on Sunday! Yay!

Look at all that yummy food!

Delicious!

Just to briefly recap our first week, we spent some time going around and introducing ourselves. Of course we talked about the food we sampled, and talked a little more in depth about Brother Bruce's sermon that morning on the vine and branches from John 15. We prayed together, and then we all caved in and went back for more of Lindsey's cheesecake!!!

I'm really looking forward to the weeks ahead and can't wait to get to know each and every one of you more. Also, I know there were several who could not make it this time and we are looking forward to having you and a few other new members join us next week!

Now I present to you...THE RECIPES OF THE WEEK!!

SEASONED OYSTER CRACKERS
Contributed by: Laura McInish

1/2 tsp dill weed
1/2 cup vegetable oil
1 box (16 oz) oyster crackers
1 packet (1 oz) Hidden Valley Ranch Salad Dressing & Seasoning Mix
1/2 tsp lemon pepper or garlic powder (optional)

Place crackers in a gallon-size Ziploc bag. Pour oil over crackers; seal bag and toss to coat. Add dressing mix and spice; seal bag and toss again until coated. Bake on ungreased baking sheet at 250F for 15 to 20 minutes or until golden brown.


CHEESECAKE
Contributed by: Lindsey Humphries

CRUST:
1 cup finely ground graham crackers
1 cup finely ground Nilla Wafers
1/2 tsp ground cinnamon
1 stick of butter, melted

FILLING:
1 lb cream cheese, which is 2 - 8 oz blocks, softened
3 eggs
1 cup of sugar
1 pint of sour cream
zest of 2 lemons
1 dash vanilla extract

TO MAKE CRUST: Preheat oven to 325F. In a mixing bowl, combine the crust ingredients with a fork until evenly moistened. Lightly coat the bottom and sides on an 8 inch springform pan with cooking spray. Pour the crumbs into the pan and use the bottom of the measuring cup to press them down and 1 inch up the side. Refrigerate for 5 minutes.

TO MAKE FILLING: Use an electric mixer to beat cream cheese on low for one minute, until smooth and free of any lumps. Add the eggs, one at a time, and continue to beat slowly until well combined. Gradually add the sugar and beat until creamy, for 1-2 minutes. Add sour cream, lemon zest and vanilla. Periodically, scrap down the sides of the bowl and the beaters. Pour the filling into the crust-lined pan and smooth with a spatula. Set the cheesecake pan on a large piece of foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes on 325F. The cheesecake will jiggle and will firm after chilling, so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered for at least 4 hours.
NOTE: Lindsey also brought cherry pie filling for optional topping.

RIBBON SANDWICHES

Contributed by: Caroline Cockrell

1 loaf white bread

1 loaf wheat bread

2 - 8oz bars of cream cheese (softened)

1 medium size can of crushed pineapple (drained)

Approx. 1 cup chopped pecans (toasted)

Mix cream cheese, pineapple, and pecans together (works better in a mixer than doing it by hand) then spread on a piece of white bread. Layer a piece of wheat bread on top then spread more mix and top with white bread. Cut crust off and slice the bread into three sections vertically.

CHEESE LOG WITH APRICOT GLAZE

Contributed by: Lauren Billings

*NOTE: No exact measurements, just use your judgment according to your taste preference

1 - 8oz bag shredded sharp cheddar cheese

Garlic powder

Cayenne pepper

Black pepper

Mayonnaise

Apricot preserves

Ritz crackers

In a bowl, mix together cheese, seasonings, and just enough mayonnaise to make it stick together. Form in shape of a log on your serving piece. NOTE: If you have a large party, double it and form in shape of a ring. Refrigerate until time to serve, then top with apricot preserves. Serve with Ritz crackers.

SALISBURY STEAK WITH CARAMELIZED ONION GRAVY

Contributed by: Rachael Nichols

ONION GRAVY:

2 large red onions, thinly sliced

2 tbsp unsalted butter

2 tbsp all-purpose flour

3 cups low-sodium beef broth

1 tbsp tomato paste

1 tsp cider vinegar

Salt and pepper

MEAT PATTIES:

1 lb lean ground beef

1/2 cup cooked white rice

1 egg yolk

1 tsp salt

1/4 tsp pepper

1 clove minced garlic

1 tsp worcestershire sauce

3 tbsp chopped parsley

1/2 tsp dried thyme

1 tbsp olive oil

TO MAKE GRAVY: Heat butter in a large saute pan. Add onions and cook over medium-high heat, until onions start to brown, stirring occasionally. When onions are slightly softened and turning a deep honey brown, ad 1/4 cup broth. Reduce heat, cover and continue cooking, adding more vroth as needed to prevent caramelized bits at the bottom of the pan from burning. It should take at least 25 to 30 minutes to properly caramelize onions. Stir in flour cook for about 2 minutes. Add wine and reduce by half. Stir in remaining beef broth and tomato paste. Stir in cider venagar. Simmer for 10 minutes. Add salt & pepper to taste. Reduce heat to low and keep warm.

TO MAKE PATTIES: Mix ground beef, rice, egg yolk, salt, pepper, garlic, worcestershire sauce, parsley and thyme in a bowl. Shape into 4 oval patties about 3/4-inch thick. Heat olive oil in a large nonstick skillet set over medium-high heat. Sear patties about 3 minutes per side, or until a brown crust forms. Pour gravy over patties and simmer for an additional 10 minutes. Serve warm with mashed potatoes or noodles.

APPLE DIP & CINNAMON CHIPS

Contributed by: Alison Smith

2 cups peeled, cored, and diced apples

2 tbsp fresh lemon/calamansi juice

3 tbsp brown sugar

1/4 tsp cinnamon

1 tsp cornstarch dissolved in 1 tsp water

1 bag Stacy's Cinnamon Sugar pita chips

Can either be cooked on stove-top or microwave. Combine all dip ingredients except cornstarch in a small pan/microwaveable bowl. Heat for a few minutes until it's boiling and has extracted juice from the apple. Add the cornstarch-water mixture to the "sauce". Put back into microwave/stove-top until boiling and sauce has thickened. Serve either warm or chilled with cinnamon-sugar pita chips.

BACON & RANCH CHEESEBALL

Contributed by: Brandi Thomason

2 pkg cream cheese

1 pkg dry ranch dressing

1 container bacon bits

1 box crackers of your choice

Mix cream cheese & ranch. Form into ball (easier if you get your hands wet). Sprinkle bacon bits on wax paper. Roll cheeseball in bacon bits until covered. Chill 1 hour or over night. Serve with crackers.

SAUSAGE & CHEESE DIP

Contributed by: Mallory Bradley

1 lb Jimmy Dean hot sausage

1 - 8 oz block cream cheese

8 oz sour cream

1 can diced green chili peppers

8 oz shredded cheddar cheese

Chips or crackers of your choice

Preheat oven to 325F. Brown sausage. Mix all ingredients and bake in oven for 45 minutes. Stir and serve with crackers or chips of choice. I prefer Tostitos bite-size tortilla chips. NOTE: To save time, I often mix everything BUT the sausage and put in the oven, then while the cheese mix is baking and melting, and then throw it in when I'm done. As long as it's cooked, you can put it in the mixture whenever you want.

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I leave you tonight with two things:

1. A picture of my Buddy man and Katelyn (my sweet niece) having fun at the park last weekend

2. The Word of God.

Jesus says in John 15:1-4 "I am the true vine, and my Father is the gardener. He cuts off every branch in me that bears no fruit, while every branch that does bear fruit he prunes so that it will be even more fruitful. You are already clean because of the word I have spoken to you. Remain in me, as I also remain in you. No branch can bear fruit by itself; it must remain in the vine. Neither can you bear fruit unless you remain in me."

Father, thank you for sending your son Jesus to die for me, a sinner condemned to hell otherwise. Thank you for tending to me in my time of need and "pruning" me throughout my life so that I can draw nearer to you. I pray that you continue to do so that I can bear more fruit for the kingdom according to your will. Let us grow together as a life group so that we can continue to encourage one another to bear fruit and abide in you for your glory. Amen.