SEASON TWO: WEEK TWO

We had another great week with our 'Tis So Sweet group. I quickly figured out that I am definitely going to need to kick it up a notch with my personal recipes. We had some serious cooking going on. Everything was SO delicious!!

Look at all these beautiful ladies!

Left to right (bottom row): Meghan, Sharon, Jennifer, Mallory

Top row: Belinda (holding Owen, but he's hiding), Katie, Lindsey, Holly, Alison, Marian & Caroline

Since you couldn't see Owen Bear in the first picture, here he is front and center!!!

L to R: Alison, Holly, Katie & Owen, Lindsey, and Belinda

More pretty ladies!! Here are Jennifer, Caroline, Holly, Alison, Lindsey & Belinda

Side note: We are very proud of Jennifer for getting baptized this Sunday! She also gets the "Dunked in Freezing Cold Water" and "Make Bruce Say Brrrr" awards of 2013  :)

This is (right to left) me, my mommy, my best friend Meghan, and her mommy from this Sunday...

...And here is a "throwback" from last year in our first season of 'Tis So Sweet!!

Oh yeah, look at all that delicious food!

Yum - I'm getting hungry just looking at it!

Time to DIG IN!!

So this week as we gathered around the living room and sampled all the delicious recipes, I introduced the group to a devotional book I myself was recently introduced to (thanks Lauren & Breezy). It's called Jesus Calling: Enjoying Peace in His Presence by Sarah Young. She writes each daily devotion from the perspective as if Christ Himself is speaking directly to the reader, which makes for an easy read. Plus she packs a big punch with the words she writes and supports each devotion with scripture passages.

I read aloud my favorite devotion from that particular week which talked about the importance of quietness and trust in Christ and resting in Him. One of my favorite lines says "Spending time alone with Me can be a difficult discipline, because it goes against the activity addiction of this age. You may appear to be doing nothing, but actually you are participating in battles going on within spiritual realms."

One of the supporting scripture passages says "This is what the Sovereign Lord, the Holy One of Israel, says: 'In repentance and rest is your salvation, in quietness and trust is your strength, but you would have none of it.'" Isaiah 30:15

We also discussed some practical ways that we can spend alone time with the Lord during busy times in our lives. Then we prayed, and of course, went back for some dessert!

Without further adieu...the recipes of the week:

NO BAKE CHOCOLATE OATMEAL COOKIES

Contributed by: Meghan Handley

1/2 cup milk

2 cups sugar

1/4 cup cocoa

1/4 tbsp butter

3 cups oats

1/2 cup peanut butter

1/2 tsp vanilla

Wax paper

Cook milk, sugar, cocoa, and butter in a pot over medium heat until butter is melted. Boil for 1 minute. While stirring, add in oats, peanut butter, & vanilla. Quickly drop spoon fulls onto wax paper and cool until hardened.

JALAPENO POPPER DIP

Contributed by: Sharon Evans

2 - 8 oz pkgs cream cheese, softened

1 cup mayonnaise

1/2 cup shredded Monterey Jack cheese

1/4 cup chopped green chilies

1/4 cup canned diced jalapeno peppers

1 cup shredded Parmesan cheese

1/2 cup panko (Japanese) bread crumbs

Sweet red and yellow pepper pieces and corn chips

Preheat oven to 400F. In a large bowl, beat the first five ingredients until blended; spread into an ungreased 9 in. pie plate. Sprinkle with Parmesan cheese; top with bread crumbs. Bake at 400F for 25-30 minutes or until lightly browned. Serve with peppers and chips.

BRIE BITES

Contributed by: Mallory Bradley

2 - 15 shell pack of Athens Mini Fillo Shells (found in freezer section)

1 block brie cheese (I bought Publix brand)

Chopped pecans

Brown sugar

Honey

Preheat oven to 350F. Place phyllo shells in a mini cupcake pan (mine holds 24 so I had 6 cups leftover). Cut a cube or slice of brie and place in bottom of each cup. Top with a few chopped pecans. Sprinkle with a pinch of brown sugar. Top with honey and bake for 10 minutes or until cheese is melty. Serve warm.

KEY LIME PIE

Contributed by: Belinda Prosser

1 - 9 inch (6 oz) graham cracker crust

1 - 14 oz can sweetened condensed milk

1/2 cup (approx. 3 medium limes) fresh lime juice

1 tsp grated lime peel

2 cups frozen whipped topping, thawed

8 thin lime slices (optional)

Beat sweetened condensed milk and lime juice in small mixer bowl until combined; stir in lime peel. Pour into crust; spread with whipped topping. Refrigerate for 2 hours or until set. Garnish with lime slices.

CROCKPOT HONEY BOURBON CHICKEN

Contributed by: Katie Davis

1 lb boneless, skinless chicken thighs (about 5)

Salt & pepper

1 cup honey

1/2 cup low sodium soy sauce

1/4 cup ketchup

2 tbsp vegetable oil

2 cloves garlic, minced

1/2 cup diced onion (optional)

1/4 tsp red pepper flakes

Cornstarch

Sesame seeds

Place chicken thighs in crockpot and sprinkle with salt & pepper on both sides. In a medium size bowl, combine honey, soy sauce, ketchup, oil, garlic, onion & red pepper flakes. Stir to combine well & pour over chicken in the crockpot. Cook on low for 3-4 hours or high for 1 1/2 to 2 1/2 hours. When done, remove and cut into chunks. Before putting chicken back in the pot, combine some cornstarch in water and whisk into the crockpot to thicken up the sauce a bit. Throw chicken back in and stir to recoat with the sauce. Serve over a hot bed of white rice (optional) and sprinkle some sesame seeds on top.

SAUSAGE SQUARES

Contributed by: Lindsey Humphries

1 lb mild or hot sausage

1 - 8 oz pkg cream cheese

2 cans crescent rolls

1 cup shredded cheddar cheese

Preheat oven to 350F. Cook sausage, drain and mix with cream cheese. Unroll 1 can of crescent rolls and line your baking dish. Layer in the sausage mixture. Top with cheddar cheese. Unroll the second can of crescent rolls and place on top. Bake at 350F for 20 minutes or until brown. Let cool then cut into squares.

CHEESY CHICKEN RANCH DIP

Contributed by: Holly Glover

2 cans white chicken

1 packet of ranch powder

1 - 16 oz container of light sour cream

1 - 8 oz pkg cream cheese

Stacy's pita chips

Drain the chicken then mix in the remaining ingredients. Chill in refrigerator before serving. Serve with pita chips.

APPLE DUMPLINGS

Contributed by: Alison Smith

2 whole Granny Smith apples

2 - 8 oz cans crescent rolls

2 sticks butter

1 1/2 cup sugar

1 tsp vanilla

Cinnamon to taste

1 - 12 oz can Mountain Dew

Preheat 350F. Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9x13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mtn. Dew around the edges of the plan. Sprinkle with cinnamon and bake at 350F for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

TACO SLIDERS

Contributed by: Marian Dodson

1/2 onion, grated

1 packet taco seasoning mix

1 1/2 lb ground chuck

12 dinner rolls (sliced for buns)

Mild cheese and salsa sauce

1 tomato & 1 avocado (optional)

Grate onion into medium bowl. Add taco seasoning and ground chuck. Mix to blend. Shape into 12 patties. Grill or pan fry 3-4 minutes on each side. Place sauce on buns, add meat. Top with tomato & avocado if desired.

BACON WRAPPED COCKTAIL WEENIES

Contributed by: Caroline Cockrell

1 pkg cocktail weenies

1 pkg bacon

Brown sugar

Toothpicks

Cut bacon slices into thirds short ways and wrap 1 small piece of the bacon around the weenie. Secure with a toothpick. Place the weenies in the crockpot and pour brown sugar on top so that all you see is the toothpick. Cook on high for 4 hours or low for 6 hours.

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Tonight, I leave you with two things:

1. A pic of my sweet Buddy man (he's wagging his tail so fast, it's blurry!)

2. The Word of God

"Peace I leave with you; my peace I give you. I do not give to you as the world gives. Do not let your hearts be troubled and do not be afraid." John 14:27

Lord, thank you for your peace that is given to me and thank you for being a resting place for me in times of trouble. Help me to turn off the distractions of this world and sit quietly in your presence. In this time of quiet, I pray that I receive your presence and that my heart will listen. Amen.

WEEK THREE: CHOSEN

I'm going to admit that I was a little nervous about having 'Tis So Sweet meet on Labor Day weekend. I was afraid no one would show up. I had this nightmare that it would just be me, Buddy, and my BF Meghan sitting around eating a ton of food (which in reality is no different than any other weekend, but you get my point...).

We ended up having a great turnout that of course consisted of delicious dishes and fabulous fellowship. We had some new faces, and a couple of people that we missed and look forward to catching up with next week. I love these ladies so much and feel so blessed to be a part of this group.

I definitely failed in getting pictures of everyone that was there (sorry!), but we had 12 ladies this week, which made for some great discussion time...that obviously happened after we stuffed ourselves with all the great food (refer to sample plate below).



Before I get to the part that I know you all are drooling over (the recipes), I want to briefly share some of the highlights of our discussion time:

• We all desire to be chosen. We long for friendship, love, acceptance. God knows our deepest desires and as we read through Psalm 139 this week, I realized that I am already chosen. I am a sinner, saved by the blood of Jesus that he willingly shed for me on the cross, and chosen by God as His daughter.
• The thought of God's love for His children should not be diminished or shrunken down by our limited human minds. As Rachael put it, she has five children and each time she is about to have another one she thinks, "How can I love another child more than I already love the ones I have?" But somehow, she does. It's like her love multiplies. And God's love for all His children is unfathomable.
• "Before a word is on my tongue you, Lord, know it completely." - Psalm 139:4. Well if that's not a scary thought, I don't know what is. Scary because I can't hide my thoughts from God. My deepest, innermost thoughts that, sometimes, I even try to hide from myself. Yet it is immensely comforting to realize how much my God, my heavenly Father, knows and loves me. He knew me before He formed me, and I cannot flee from Him. When I try to run away from God, He is there. He is always there...waiting for me to come running back to Him when I realize that I'm lost without Him.
• As we continue through "The Fitting Room" and begin to explore each of the virtues in Colossians 3:12, let's make it our prayer to the Lord - everyday - that we allow Him to mold and shape us so that when our virtues are tested (when we really need compassion or kindness), that it would truly come from the inside out. Let's pray that we become less and God becomes more. That we "let go and let God."

And now, for the part you've all been waiting for...THE RECIPES OF THE WEEK!
*Note, again, this will be a mix between real pictures and Googled images due to some of the pictures not doing the recipe real justice.

POTATO CAKES

Contributed by: Rachael Nichols

1 package instant mashed potatoes (or approx. 3-4 cups leftover mashed potatoes per Rachael)

2/3 cup colby jack cheese, grated

1 1/2 cups panko bread crumbs

1 large egg

2 tbsp chives, chopped

Make mashed potatoes according to package. Mix all ingredients in a large bowl. Scoop out portions and form into patties according to your preference (Rachael's were about 1 inch thick and 2 inches across). Place patties in a large, greased skillet on med/high heat. Cook about 3-4 at a time for approx. 1-2 minutes on each side. **If you’re using a pan/skillet with a cover, put the lid on when you’re cooking each side. This will trap the heat and cook the patties all the way around, even on the edges. Serve warm with sour cream and bacon bits.

Approx. 30 mins; Serves 8-10

HEATH BAR FRUIT DIP

Contributed by: Meghan Handley & Audra McCartney

*They both made the same dip. Meghan served with red & green apples; Audra served with strawberries and pineapple. From personal experience, I can tell you that this dip is phenomenal with whatever fruit you choose :)



1 - 8 oz package cream cheese

1/2 cup brown sugar

1/4 cup powdered sugar

1 tsp vanilla

2/3 cup Heath bar crumbles

Mix all ingredients and serve with fruit of choice.

Approx. 10 mins; Serves 8-10


SAUSAGE & CHEESE BISCUITS
Contributed by: Melissa Loats

1 lb. pork sausage

1/2 cup shredded cheddar cheese
1/2 onion, chopped
2 1/4 cup biscuit mix (Bisquick)
1 cup milk

Brown and drain sausage. Place biscuit mix, cheese & onion in large bowl. Mix thoroughly, then add sausage and milk. Mixture should be sticky & moist. Drop by tablespoons onto ungreased cookie sheet. Bake at 400 degrees for 5 to 8 minutes, or until lightly brown. Keep in plastic bag in freezer or refrigerator. Take out as many as needed.
Approx. 25 mins; Serves 10-12

BACON RANCH CHEDDAR PINWHEELS

Contributed by: Misty Dawn

1 - 8 oz package cream cheese

1/2 cup real bacon bits

1/4 cup shredded cheddar cheese

2 tbsp ranch dressing

1 package crescent rolls

Mix first four ingredients well in large bowl. Separate crescents into two rectangles and flatten with rolling pin. Spread cheese mixture onto crescent rolls and roll into two tight rolls. Place in freezer for 15 mins. and then slice into 1/2 inch slices. Bake at 350 for 15 minutes.

Approx. 45 mins; Serves 10-12

MAMA'S MACARONI CASSEROLE

Contributed by: Marian Dodson - a.k.a. My mama :)

1 cup elbow macaroni

1/2 cup chopped onions

1/2 cup chopped bell pepper

1 small jar mushrooms - drained and chopped

1 cup chopped tomatoes

1 stick butter

1 can cream of mushroom or cream of chicken soup (your preference)

1/2 cup shredded cheddar cheese

Boil macaroni approx. 5 mins. Drain, place back in pot and add onion, bell pepper, mushrooms, and tomatoes. Cook over medium heat 15 mins. Remove from heat and mix in butter & soup. Place mixture in a casserole dish, then cover with shredded cheese. Bake at 350 for 1 hour COVERED.

*I put covered in all caps, because one time I made this and did not cover it and it burned on top...whoops!

Approx. 1.5 hours; Serves 10-12

BEAN POT CHOCOLATE CAKE

Contributed by: Sharon Evans

1 cake mix of choice

Eggs

Cooking oil

Water

1 can frosting of choice

Pour cake mix, eggs, oil, and water (as directed on cake mix box) into bean pot (must be a microwaveable pot) and stir until well blended.

*NOTE: In case you're as clueless as I am and have no idea what a "bean pot" is...here you go:

Drop frosting in spoonfuls over top of mixture. Place lid on top and cook in microwave for 9 minutes. Serve warm with ice cream, and be sure to scoop to the bottom of pot when serving to get all of the gooey frosting.

Approx. 15 mins; Serves 10-12

KEY LIME PIE

Contributed by: Jessica Everett

2 Keebler graham cracker pie crusts

9 egg yolks
1/4 cup sugar
1 1/2 cups key lime juice
3 cans sweetened condensed milk

Combine all ingredients, pour into pie crust. Bake at 350 for approx. 20 minutes or until no longer jiggly in the middle. Makes 2 pies, approx 8 slices each. Can use remaining egg whites to make a meringue for the top, but Jessica says her family prefers a whipped topping (she brought Redi-Whip to top the slices with and, from personal experience, it was great!).

Approx. 45 mins; Makes 2 pies (1 pie serves 8-10)

CHICKEN CORN CHOWDER

Contributed by: Mallory Bradley

1 can cream of chicken soup

1 can cream of potato soup

1 1/2 cup milk

1 - 4 oz can chopped green chiles

1 can Mexicorn

2 cups chopped cooked chicken (I prefer 1 package Oscar Meyer Southwest flavored cooked chicken)

2 cups shredded sharp cheddar cheese

Combine all ingredients (except cheese) in large pot and place on medium heat until warm (approx. 20 mins). Remove from heat & add cheese. Stir until melted.

Approx. 25 mins; Serves 6-8

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I leave you tonight with two things:

1. A picture of Buddy from Sunday afternoon. He was waiting by the window for all the ladies from our Tis So Sweet group to come and see him :)

2. The word of God. This week, we looked closely at Psalm 139. Here is one of my favorite excerpts: "Search me, God, and know my heart; test me and know my anxious thoughts. See if there is any offensive way in me, and lead me in the way everlasting." What a powerful prayer to the Lord Almighty. To the God who created the universe, the sun and the planets, the birds and the beasts, yet the same God who knows the number of hairs on my head. To ask Him to search me and test me? Wow.

Lord, I cannot comprehend your deep love for me. I cannot understand your intimate knowledge of me; that you know my innermost thoughts before I even think them...but I accept that you do. I accept that you love me unconditionally. That you have chosen me to be your daughter no matter how many times I fail you. Lord, I thank you for who you are and I thank you for your grace and mercy. I lift this song and prayer up to you: "And on that day when my strength is failing, the end draws near and my time has come, still my soul will sing Your praise unending...ten thousand years and then forevermore. Bless the Lord, O my soul, O my soul, worship His holy name. Sing like never before, O my soul, I'll worship Your holy name."