WEEK SIX: TIS SO SWEET IN THE DARK

It has been quite an eventful week in our household. For starters, we woke up to this one morning:

So, this left us in the dark for our Tis So Sweet meeting Sunday night! Luckily, it doesn't get dark outside until late.

Second, I started a new blog! Need weekly menu ideas? Check it out: MALLORY'S MENU

Honorable mention: I accidentally wore two different shoes to work one day. Seriously. This happened.

Luckily, I have these awesome ladies to keep me straight each week!! We had a great time getting together, sharing what's going on in our lives, and planning for our next and final two ministry projects before we wrap up this semester.

L to R: Belinda, Lauren, Brandi, Laura

Laura was imparting her wisdom on the ladies ;)

L to R: Laura, Belinda, Lauren, Brandi

Such beautiful ladies with huge hearts! Love y'all so much!

I would like to brag a little and say that this week's recipes were REALLY good. With that, here are the recipes of the week!


PECAN PIE MUFFINS
Contributed by: Lauren

1 cup packed light brown sugar
1/2 cup all-purpose flour
2 cups chopped pecans
2/3 cup butter, softened
2 eggs, beaten

Preheat oven to 350F. Grease mini or regular muffin cups generously (grease them well or they will stick). In a medium bowl, stir together brown sugar, flour and pecans. In a separate bowl, beat the butter and eggs together. Stir in dry ingredients just until combined. Spoon batter into muffin cups about 2/3 full. Bake for 12-13 minutes for mini muffins or 15-17 minutes for regular size muffins. Run a knife around the edge of each muffin and pop it out.


BUFFALO CHICKEN DIP
Contributed by: Belinda

2 large cans chicken breast, all white meat
1 bottle ranch dressing
2 - 8 oz pkgs cream cheese
1 cup Franks Red Hot sauce
8 oz shredded cheddar cheese
Tortilla chips

Preheat oven to 350F. Soften cream cheese and mix with ranch dressing until smooth. Add hot sauce and mix well. Drain the cans of chicken and break up the meat with a fork. Stir chicken and cheese into dressing mixture. Pour mixture into baking dish and bake uncovered at 350F for 45-60 minutes. Serve with tortilla chips.


HOMEMADE CHOCOLATE FROSTY ICE CREAM
Contributed by: Brandi

1/2 gallon chocolate milk
1 large tub Cool Whip
1 can condensed milk

Mix all ingredients and put in ice cream maker.


BREAKFAST WREATH
Contributed by: Mallory

4 slices bacon
5 large eggs
1 can Pillsbury crescent rolls
1 cup shredded cheddar cheese
Olive oil and poppy seeds

Cut 4 bacon strips in half length-side to make 8 short half-strips. Cook bacon in skillet so that it's cooked, but not crunchy (approx. 6-8 mins per side). Scramble all of the eggs using the greased skillet. Grease a cooking sheet. On the cooking sheet, roll out individual crescent triangles and make a star-like shape with the large ends of the triangle acting as the centers of the "star" and overlapping one another to form a hole in the center of the wreath (2 on top, 2 on bottom, and 2 on each side). Place the bacon strips on top of each triangle. Spoon the cooked eggs on top of the bacon strips, but not all the way out to the "points" of the "star", but rather, around the base of the "star" or the crescent wreath and top eggs with cheese. Carefully fold the "points" of the "star", with the bacon, over the eggs and cheese, into the center of the ring, and tuck underneath, slightly pinching in order to secure underneath. Brush top with olive oil and sprinkle poppy seeds. Bake at 375F for approx. 17 minutes or until golden brown.


RED LOBSTER CHEDDAR BAY BISCUITS
Contributed by: Laura

1 box Red Lobster Cheddar Bay Biscuit mix (see below)

3/4 cup cold water
1/2 cup shredded cheddar cheese
1/3 cup butter

Preheat oven to 425F. Stir together water, cheese, and biscuit mix until dough forms (do not overmix). Scoop dough immediately into 8-10 portions (approx. 1/4 cup each) and place 2 inches apart onto greased or lined baking sheet. Bake 14-16 minutes or until golden brown on top. Melt butter in a microwave safe bowl, add garlic herb blend and stir until well blended. Spoon or brush 1 tsp garlic herb butter sauce onto each hot biscuit. Serve immediately.

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Tonight, I leave you with two things:

1. A picture of my sweet Buddy

2. The Word of God

"...and teaching them to obey everything I have commanded you. And surely I am with you always, to the very end of the age." Matthew 28:20

Father, I thank you for the promises in your word that you are with us and within us. I pray that you would help us to slow down our pace at times and rest in the peace that you give us. In your name, Amen.

WEEK FIVE: ATTACK OF THE BEAN POT

First of all, let me start off by wishing everyone a safe and happy 4th of July!! I'm so thankful to live in a country where I'm free to live and worship and extra thankful this weekend for those who live and die fighting for our freedoms each day.

Also, there are some congratulations that are in order:

First, we would like to say congrats to Caroline and her family on the birth of her little one. Welcome to the world Brody Ryan!!

Secondly, I would like to officially welcome Julie and her family to our church!! We are so blessed to have your family join us and look forward to serving the Lord alongside you!

Brother Bruce praying over the family as they officially become members of FHBC

We had a great time, as usual, with this awesome group. We are taking a break over the next couple of weeks from "ministry projects", but are super excited about our next two projects, which will be happening July 13th & 20th, so be sure and check back for updates!

Brandi and Julie talking about something serious ;)

Lindsey and Belinda talking about something not-so-serious ;)

Cheese! L to R: Brandi, Laura, Julie

Pretty ladies! L to R: Lindsey and Belinda

If you notice, we have two "bean pots" (the red and brown dishes with the covers on them). Lindsey and Belinda BOTH decided to make chocolate lava cake in their bean pots, which means that they can cook it in the microwave! (Recipe below) That's a first for 'Tis So Sweet...two of the same recipe!!

Digging in!!

I realized after we had eaten and cleaned up that I forgot to get a group shot and at this point, Laura had already left (sorry Laura!!) L to R: Belinda, Julie, Lindsey & Brandi

Now here are the recipes of the week!

THE EVER-SO-POPULAR "BEAN POT" LAVA CAKE

Contributed by: Lindsey & Belinda

1 box Betty Crocker Supermoist Milk Chocolate Cake Mix (or Devil's Food Cake Mix will work too)

3 large eggs

1 cup water

1/2 cup vegetable oil (or 1 1/3 cup if using Devil's Food Cake Mix)

1 container milk chocolate frosting

Mix all ingredients but frosting together well in a large bowl. Beat at medium speed for approx. 2 minutes. Pour batter into bean pot then spoon icing on top inside bean pot. Put lid on and microwave on high 10-12 minutes. Serve warm with ice cream (optional).

CUCUMBER AND TOMATO SALAD

Contributed by: Brandi

*Approximate measurements to taste

Cucumbers

Tomatoes

Red onion

Italian dressing

Salt and pepper

Chop vegetables and mix together well with dressing, salt and pepper. Chill in refrigerator to let flavors set in. Serve chilled or room temp.

CREAM CHEESE CRESCENTS

Contributed by: Laura

2 cans of Pillbury crescent rolls

2 - 8 oz blocks of cream cheese, softened

1 1/2 tsp vanilla

1/4 cup butter, melted

Cinnamon

Sugar

Preheat oven to 350F. Unroll and spread 1 can of crescent rolls in the bottom of a 9x13 in. baking dish. Combined cream cheese, 1 cup of sugar, and vanilla. Spread over crescent roll layer. Unroll the other can of crescent rolls and layer over the cream cheese layer. Melt the butter and pour over the crescent roll. Sprinkle with sugar and cinnamon. Bake 20-30 minutes on 350 until bubbly and slightly brown. 

PEPPER JELLY DIP

Contributed by: Mallory (borrowed from Mindy)

1 jar pepper jelly (I used red)

1 - 8 oz block cream cheese, softened

1 cup extra sharp cheddar cheese

1 egg

Bacon bits

Chips or crackers for serving

Preheat oven to 350F. Mix half jar of pepper jelly with cream cheese, cheddar cheese, and egg. Bake at 350F for 20 minutes (I like to stir it up about halfway through to mix the cheddar cheese in). Let it set for approx. 5 minutes then top with remaining pepper jelly and bacon bits. Serve warm.

DUMP POUND CAKE

Contributed by: Julie

4 cups all purpose flour

3 cups sugar

1 lb butter (room temp)

6 eggs

3/4 cup milk

1 tsp vanilla

Preheat oven to 325F. Mix all ingredients together and bake in a greased bundt pan on 325 for 90 minutes.

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Tonight, I leave you with two things:

1. The sweetest picture of my niece holding my new nephew. Aren't they just the cutest?

2. The Word of God.

"Consider it pure joy, my brothers and sisters, whenever you face trials of many kinds, because you know that the testing of your faith produces perseverance." James 1:2-3

Thank you Lord for your many blessings, and thank you that in the midst of our trials and temptations, you are there with us through it all. And that from it, comes perseverance, as your Word so graciously promises. We love you and praise you through the storms and in our weakest moments. Thank you for never leaving nor forsaking us. In your name, Amen.