WEEK SEVEN: PASTOR AND STAFF APPRECIATION

We love our church pastors and staff, and all of their families. Thanks to Brandi for this wonderful idea of showing our appreciation to them as one of our ministry projects. And also, special thanks to Pinterest for helping us come up with cute tags and ideas to show our appreciation.

We decided to brainstorm and determine everyone's "favorite things" and go from there. Here is what we came up with:

Brother Bruce love Coke Zero's so we got him a 12 pack and added this cute tag that reads:

"Brother Bruce, There are zero other like you. Thanks for being you!"

Our Pastor of Worship, Gavin, had recently started drinking these soft drinks that don't have sugar or artificial sweeteners. They are made with Stevia instead of sugar or artificial sweetener. This one was a little more difficult to come up with since nothing rhymes with Zevia... so we copied the format of the label and added a matching tag that says:

"Gavin, Thanks for being such an awesome pastor of muzic!"

You can't really read this one very well, so I will type it out below. Our children's minister, Meghan (who also happens to be my best friend), is a candy fanatic. So we decided to make her a card and add some yummy candy in there. It reads:
"Meghan, We wanted to show our appreciation by giving you 100 Grand, but the money slipped through our Butterfingers, and it was not PayDay yet. We thought about an Orbit around the Milky Way but that would cost Extra. We hope you Rolover and Snicker as you enjoy this card! Love the Tis So Sweet Life Group"

Chris has an obsession with Mountain Dew Baja Blast so that one was obvious. The tag reads: "Chris, Thank you for everything you DEW!"

We heard through the grapevine that Brother Bob likes Dunkin Donuts coffee, so we got him a gift card and attached it to this card that reads: "Brother Bob, Thanks a latte for all that you do!"

Janet and Melissa serve as our wonderful administrative personnel in the church office and we thought they might enjoy some yummy mints so we made these cute goody bags that read "Thanks for your commitMINT to our church family!"

Brandi delivered everything for us and it was a success!

L to R: Meghan, Bruce, and Gavin showing off their goodies!

But first...lemme take a selfie! 

L to R: Meghan, Brandi, Gavin & Bruce

Pic was a little blurry, but here is Janet (blue shirt) with Brandi and her tribe!

While I had all these lovely ladies and their extra hands here Sunday night, I also had them help me get the door prizes ready for the 5th annual Move Your Feet Move the World 5k. Let me tell you, usually this is a task that takes me at least an hour by myself, but these ladies knocked it out in about 5 minutes, so I am forever grateful for their help.

L to R: Lindsey, Belinda, Brandi, Laura, and Julie with their assembly line wrapping and labeling door prizes.

The finished products!!

Absolutely love this group and am blessed to serve alongside each of them!

L to R: Julie, Lindsey, Laura, Belinda, Me and Buddy :)

Making plates in the semi-dark dining room (see last post for explanation...)

Now here are the recipes of the week!

CROCKPOT CHICKEN & DUMPLINGS

Contributed by: Belinda

2 boneless, skinless chicken breasts

2 tbsp butter

2 cans cream of chicken soup

1 - 14.5 oz can chicken broth

1/2 onion, diced OR 2 tbsp dried, diced onion

1 tbsp dried parsley

4 Grands flaky refrigerator biscuits

Place chicken in crockpot and top chicken with butter. Scoop the cream of chicken soup on top of that, then pour chicken broth over all. Add the onion and parsley. Cover and cook on high for 4 to 5 hours or low for 8 to 9 hours. After chicken is cooked, shred and put back into soup. Cut each biscuit into 9 pieces like this:

Stir biscuit pieces gently into soup. Cover and turn crockpot to high, then cook for another hour. After hour is up, stir and enjoy!

MINI NUTELLA CUPCAKES

Contributed by: Mallory

For 10-12 mini cupcakes (or approx. 5 regular size):

1 cup Nutella

1 egg

5 tbsp flour

Desired toppings (optional)

Preheat oven to 350F. Line or spray muffin pan. Mix together 1/2 cup Nutella and egg. Whisk until smooth. Add flour and whisk until well blended. Spoon batter into muffin cups about 3/4 full and bake on 350F until toothpick comes out pretty clean (approx. 11-12 mins). Warm remaining Nutella in the microwave approx. 15-20 seconds until warm and soft. After cupcakes cool, dip the tops in the microwaved Nutella. Add desired toppings as necessary (ex: sea salt, coconut, chopped nuts, etc.).

BOWTIE ITALIAN PASTA

Contributed by: Julie

1 box bowtie pasta

2 cucumbers, diced

3 tomatoes, diced

1 jar olives

1 cup Italian dressing

1 cup feta cheese

Cook pasta according to package. Mix all ingredients well and serve chilled or room temperature.

TWICE BAKED POTATOES

Contributed by: Laura

5 large potatoes

3/4 cup sour cream

1 heaping spoon of butter

3/4 cup cheddar cheese

1/4 cup milk

5 slices bacon, cooked and chopped

Peel and dice potatoes. Boil until tender. Drain and add sour cream, butter, milk, and bacon. If potatoes are too thick, you can add more milk. Mix by hand or using a mixer. Pour mixture into a casserole dish. Top with cheese and bake on 350F until cheese is melted and potatoes are hot.

PORCUPINE MEATBALLS

Contributed by: Laura

1 lb. ground beef

3/4 cup Minute rice, uncooked

1 can diced tomatoes

Onion and salt & pepper to taste 

Preheat oven to 375F. Mix beef, onion, rice and salt & pepper and shape into golf-size balls. Place in a casserole dish. Mix together tomatoes and 1 cup of water and pour over meatballs. Bake 1 hour covered on 375F.

FAJITA CHICKEN DIP

Contributed by: Lindsey

2 cans Rotel

1 block Velveeta

1 rotisserie chicken

1 packet of fajita seasoning

1/2 cup sour cream (or cream cheese)

Break down chicken into pieces, mix and melt all ingredients together and enjoy!

CROCKPOT MEATBALLS

Contributed by: Brandi

2 - 1 lb bags frozen meatballs (keep frozen - do not need to thaw)

1 - 18 oz bottle Sweet Baby Ray's BBQ sauce

1 - 32 oz jar grape jelly (not jam)

Combine all ingredients in crockpot and cook on high for 3-4 hours or low for 7-8 hours. Serve warm and enjoy!

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Tonight, I leave you with 2 things:

1. A "throwback" picture of my sweet little Buddy the first day we got him:

2. The Word of God.

"Remember your leaders, who spoke the word of God to you. Consider the outcome of their way of life and imitate their faith. Jesus Christ is the same yesterday and today and forever." Hebrews 13: 7-8

Thank you Lord for the pastors, staff, deacons, and other ministry leaders of our church. Thank you for leading my husband and me to this particular church. I pray that this small token of appreciation will brighten each of their days. Thank you for this wonderful group of ladies who lift up my spirits each time I am with them or think of them. I'm so grateful that you allowed me to experience this Christian fellowship. More importantly, I'm humbled by what Jesus did for me on the cross and thankful for the promise in your word that says he is the same yesterday and today and forever. Thank you for your unconditional love and mercy. In your name, Amen.

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.