BEACH TRIP & SECOND MEETING

So, we have lots to catch up on! The Tis So Sweet group had to skip a week (May 25th), because my husband and I were out of town for our 3rd anniversary/Memorial Day trip. We had a great time.

We had wonderful weather the whole time. Check out the beautiful view from our balcony (above)

Happy 3rd anniversary to the best husband a girl could wish for. I love you Chip!

The waves were a little rough on the last day -- but Chip was relentless in his fishing efforts!

The big news of the trip was that my new nephew was born!! Katelyn LOVES her new title of big sister :)

We had just gotten out to the beach when he was born, so I had to FaceTime with him in order to "meet" him! I'm such a proud aunt to all my sweet nieces and nephews. They are my life.

Overall, Chip and I had a great time and enjoyed the relaxing week. I definitely missed my Tis So Sweet ladies, though. I was really excited about our second meeting on June 1st. We had an awesome group! They brought some goodies for our first ministry project -- homeless outreach. The church had run out of gospel tracts, so we did not do the assembling this week, but we did have a great collections turnout and of course enjoyed great food and company. 

L to R: Lindsey, Belinda, Caroline (and Baby Brody!), Brandi, Lauren. Alison joined us too, but she had to leave early unexpectedly and missed the group pic.

Yummy food

Here are the recipes of the week!

CHOCOLATE CHIP DIP

Contributed by: Lauren

1 - 8 oz package cream cheese

1/2 cup butter

2 tbsp brown sugar

1 cup chocolate chips, miniature semisweet

3/4 cup confectioners' sugar

1 tsp vanilla extract

1 box graham crackers

In a small bowl, beat cream cheese and butter until light and fluffy. Add the sugars and vanilla; beat until smooth. Stir in chocolate chips. Serve with graham cracker sticks.

BANG BANG IN A PAN

Contributed by: Belinda

CRUST:

1 cup chopped pecans

3 tbsp white sugar

1/2 cup butter

1 cup flour

CREAM CHEESE LAYER:

1 - 8 oz package cream cheese

1 cup powdered sugar

1 cup whipped cream or cool whip

VANILLA PUDDING LAYER:

1 package instant vanilla pudding (5.1 oz or 144 g)

3 cups milk

CHOCOLATE PUDDING LAYER:

1 package instant chocolate pudding (5.1 oz or 144 g)

3 cups milk

LAST LAYER:

2 cups whipped cream or cool whip

Shaved chocolate

Preheat oven to 350F. Spray 9x13 in. pan with cooking spray. In a mixer, mix all crust ingredients and press into prepared baking dish. Bake it for 20 mins. Prepare vanilla and chocolate puddings according to instructions on package. In a mixer, add the cream cheese, powdered sugar, and cup of whipped cream. Mix until light and fluffy. Let the crust cool and spread cream cheese mixture evenly over the crust. Spread the chocolate pudding mixture over the cream cheese mixture, then the vanilla over the chocolate. Top with whipped cream and sprinkle with chocolate. Refrigerate for a couple of hours to let it set.

KEY LIME GOOEY BARS:

Contributed by: Alison

1 - 15.25 oz box Key Lime Cake Mix

1 stick unsalted butter, softened

1 egg, room temperature

1 lime, zested and juiced

2/3 cup white chocolate chips

2/3 cup sweetened condensed milk

Lemon and lime zest for top of bars, optional

Preheat oven to 350F. Line a 9x9 in. baking pan with foil. Spray with cooking spray and set aside. Beat butter with a mixer until soft and fluffy. Add in cake mix, egg, lime juice and zest, and continue beating until combined. Press about 2/3rds of the cake mixture onto the bottom of the foil-lined baking pan. Sprinkle with white chocolate chips over the top. Drizzle the sweetened condensed milk over the top of the chocolate. Crumble the remaining cake mixture over the top of the sweetened condensed milk , trying to spread it out as much as possible. Press lightly. Bake for 29-32 minutes, or until edges start to brown. Let bars cool completely before cutting. Top with additional lemon and lime zest, if desired. Store in an airtight container for up to a week.

CREAMY AVOCADO PASTA

Contributed by: Brandi

1 lb bucatini (the spaghetti that has the hole in the middle)

2 ripe avocados

3 garlic cloves

4 tbsp olive oil

2 tsp kosher salt

1 tsp pepper

1 tsp fresh lemon juice

2 tsp garlic aioli (you can use nonfat Greek yogurt or leave it out if you must)

1 pkg cherry tomatoes

1 tbsp non-dairy milk (you can use milk or leave it out if you must)

Preheat oven to 375F. In a large bowl, mix together half of the olive oil, half of the salt, and all of the pepper with the tomatoes. Lay on a greased baking sheet and roast for about 30 minutes. Once they're cooked, set aside and let cool until pasta is ready. Boil a large pot of water and drop your bucatini (you can use any pasta, but this kind holds the sauce very well). While pasta is cooking, add the olive oil, remainder of salt, and garlic to food processor. Pulse until garlic is as fine as possible. Add the avocados, lemon juice, garlic aioli, and non-dairy creamer, and blend for about 2 minutes, until thick and creamy. Once pasta is finished, drain, and put back into the pot. Add the avocado sauce and toss to coat the pasta. Add the tomatoes and toss thoroughly. 

STRAWBERRY-BANANA CHEESECAKE SALAD

Contributed by: Caroline

1 bag miniature marshmallows

16 oz vanilla yogurt

1 regular size tub of Cool Whip

1 pkg no-bake cheesecake filling

1-2 containers of sliced strawberries

3-4 sliced up bananas

Combine all ingredients in a large bowl (NOTE: Stir in fruit last). Best served chilled and same day due to banana discoloration.Other fruits can be substituted or added as desired.

ROSEMARY OLIVE OIL CROCKPOT BREAD

Contributed by: Mallory

3 1/2 cups all purpose flour

1 packet dry active yeast 

1 1/4 cups warm water

1/4 cup fresh rosemary, chopped

3 tbsp extra virgin olive oil, plus more for drizzling

1 tsp sugar

1 tsp sea salt or kosher salt

In a large bowl, mix together the water, yeast, and sugar. Let sit 10 minutes. The mixture should become bubbly. Stir in 1/2 tsp salt, 1/2 of the rosemary, the 3 tbsp of extra virgin olive oil, and all of the flour. Mix until fully combined. Work it together with your hands, if necessary. Lightly grease a large bowl and place it in. Cover with a kitchen towel, and leave the dough in a warm, draft-free area. Let it sit and rise for 1 hour. Remove the dough from the bowl and gently roll it into a ball on a floured surface. Let it sit for another 20 minutes. Set the crockpot to high. Line the crockpot with two pieces of parchment paper, leaving at least 2 inches hanging out of each side of the crockpot. Place the dough in a crockpot and sprinkle it with the remaining salt and rosemary. Drape paper towels over the top of the crockpot and then place the lid on. This should capture any moisture that would sit on the lid and prevent it from dripping back onto your bread. Cook the bread for 2 hours, and remove from the crockpot. It will most likely still be a bit pale on the outside. It tastes great this way, but you can put it on a baking sheet lined with parchment paper and put it under the broiler for a quick 3-5 minutes to get a crunchier, darker crust. Let cool before slicing. Serve with extra virgin olive oil drizzled on top.

CARAMEL DIP

Contributed by: Lindsey

1 1/2 cups brown sugar

2 - 8 oz containers whipped cream cheese

1 tsp vanilla

Blend ingredients together with a hand mixer and serve with sliced apples.

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Tonight, I leave you with 2 things:

1. A picture of my sweet Buddy as he anxiously awaits for the ladies to arrive Sunday night:

2. The Word of God

"Do nothing out of selfish ambition or vain conceit. Rather, in humility value others above yourselves, not looking to your own interests but each of you to the interests of others." Philippians 2:3-4

Father, we look to you to guide us as we prepare to reach out to those in need that are among us every day. Guide our footsteps and prepare our hearts as well as theirs to receive your word. We love you and seek to honor you. In your name, Amen.