SEASON THREE: READY, SET, GO!

I can't believe we have started our third go 'round of Tis So Sweet already! We are really excited to introduce some new elements to this upcoming semester. While we will continue to enjoy fellowship and food as usual, we are also adding some ministry opportunities to the calendar! Some of the things we plan to do include ministering to the homeless and elderly in our community. If you are interested in getting involved, please contact one of the Tis So Sweet ladies, or the church office for more information. And of course, I will post all about it right here on the blog, so don't forget to check in!

L to R: Alison, Lindsey (holding Ronin), Nicole, and Belinda

LOVED getting to spend quality time catching up with these awesome ladies. I never realized how much friendship and love I was missing out on by just saying "hey, how ya doing" and giving a quick hug on Sundays. THIS is how you truly connect and grow with people. We are always welcoming new folks so don't hesitate to join us on Sundays at 6:00.

Lindsey introduced us to Nicole and we were so happy to meet her and her sweet little Ronin!

Ronin just adored Miss Belinda:

We had a great time sharing encouraging scripture, stories, laughs, prayers, and of course...FOOD!

So without further adieu, here are the recipes of the week!


NO BAKE CLOUD CAKE (so appropriate for this past Memorial Day weekend!)
Contributed by: Nicole

1 box of Twinkies (or you could use Angel Food Cakes for a lighter alternative)
Strawberry glaze (found in the produce section)
Whipped cream
Strawberries
Blueberries

Layer a 9x13" casserole dish with the Twinkies. Spread the strawberry glaze on top as the next layer. Lastly, layer the whipped cream on top, decorate with fruit, and enjoy!


BALSAMIC BRUSCHETTA
Contributed by: Lindsey

10 roma tomatoes
1/2 cup fresh basil, chopped
1/3 cup freshly grated parmesan cheese
2 cloves fresh garlic, minced
2 tbsp balsamic vinegar
1 tbsp olive oil
1 tsp sea salt
1/2 tsp freshly ground black pepper

1 loaf French or Italian bread, sliced
3 tbsp butter
2 tbsp fresh oregano, chopped

In a large mixing bowl, combine all of the first set of ingredients above. Mix well with hands until thoroughly combined. Transfer mixture to serving bowl and set aside. Slice bread loaf into 1 inch thick slices. Spread butter on each slice, then place onto a large cookie sheet and sprinkle with fresh oregano. Broil on low heat for approx. 4-5 mins, or until golden brown. Remove toasted bread slices from oven, and serve topped with or alongside bruschetta.


SALTY PRETZEL CARAMEL BROWNIES
Contributed by: Belinda

1 box Betty Crocker fudge brownies (for a 9x13" pan)
2 eggs
1/4 cup water
2/3 cup vegetable oil
3 cups pretzels
1 jar caramel sauce
Coarse sea salt (optional)

Preheat oven to 350F and line a 9x13" dish with parchment paper, or grease with cooking spray. Prepare brownie batter according to package instructions. Pour approx. 1/3rd of the batter into prepared baking pan. Spread until bottom of the pan is evenly coated. Add two even layers of pretzels, covering the entire surface. Carefully spoon remaining batter on top to cover the pretzels. Bake for 30 minutes, or until a toothpick inserted into the middle of the brownies comes out clean. Remove and set on a cooling rack to cool. Spoon caramel sauce on top in an even layer (if it's too thick, pour into a small bowl first a microwave for 30 seconds to thin out). Optional: sprinkle top with a few pinches of sea salt. Serve warm, or let cool to room temperature then serve.


FIESTY RANCH DIP
Contributed by: Mallory

1 packet Spicy Ranch Dip (the dry ranch mix)
16 oz tub sour cream (I used light)
1 can Rotel, drained
1 cup shredded cheddar cheese
1/2 - 8 oz block cream cheese, softened (it will soften more as it bakes)
Tortilla chips

Preheat oven to 350F. Mix all ingredients. Bake for approx. 30 minutes and stir a few times throughout to mix together the melting cheese and keep top and edges from burning. Serve warm with tortilla chips.

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Tonight, I leave you with two things:

1. A picture of my CAT (that's right, we got a cat), Mimi Whiskerkittens

You also get a bonus picture of my precious new nephew, Trey. Isn't he just the sweetest?

2. The Word of God.
"Then Jesus came to them and said, 'All authority in heaven and on earth has been given to me. Therefore go and make disciples of all nations, baptizing them in the name of the Father and of the Son and of the Holy Spirit, 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 28:19-20

Lord, thank you for the opportunities we are so graciously and freely afforded to worship and serve you. Make your presence known as we gather each week. We pray that you are glorified and honored through our efforts, and that you would use us according to your will to effectively share the gospel of Jesus Christ. In your name, Amen.

PLAYING CATCH-UP

Okay, so I'm shamefully admitting that I am officially 3 weeks behind in blogging!! I'm going to play catch-up this week and post the pics and recipes from Oct. 13th and Oct. 20th. I haven't received all of the recipes from last Sunday yet, but once I do, I promise I won't delay so long in getting them posted.

I know there are MILLIONS of folks out there in the blogosphere who are anxiously waiting to see the latest update from the Tis So Sweet group ;)

I believe this serious moment was brought to us two weeks ago by Brandi Thomason...PREEEEAAAACCCCHHHHH!!

Another serious-looking moment from last week. I promise we really do have fun!! I just don't seem to capture it on camera :)

Yummy food (and Buddy sneaking in the picture)

More yummy food from last week!

Digging in!

Without further adieu, here are the recipes from the last two weeks!!

DELI SANDWICHES

Contributed by: April Hocutt

2 pkgs dinner rolls

1/2 lb shaved Virginia ham

1 pkg swiss cheese

1 stick of margarine

1/4 cup sugar

2 tbsp poppy seed

2 tbsp spicy brown mustard

Dash of salt and pepper

Preheat oven to 350F. Stir butter, mustard, sugar, poppy seed, and salt & pepper on low in a saucepan until butter is melted to make the sauce. Cut the bread in half (whole loaf - bottom and top half in one piece) and cover the bottom of the bread with sauce then add the ham and cheese. Add the top layer of the bread and cover with the sauce. Cover with foil and bake at 350F for 15 minutes.

BETTER-THAN-THE-MALL'S DOUBLE DOOZIES

Contributed by: Katie Davis

COOKIES

2 1/4 cups all purpose flour

1 tsp baking soda

1 tsp salt

1 cup (2 sticks) butter, softened

3/4 cup white sugar

3/4 cup packed brown sugar

1 tsp vanilla extract

2 large eggs

2 cups (12 oz bag) semi-sweet chocolate chips

BUTTERCREAM FILLING:

4 cups powdered sugar

1 cup (2 sticks) butter, softened

1 tbsp vanilla extract

1-2 tbsp milk or whipping cream

COOKIES: Preheat oven to 375F and set your butter out so that they become room temperature. Combine flour, baking soda, and salt in a small bowl.  Beat butter, both sugars, and 1 tsp vanilla extract in mixing bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in a dry ingredient mixture. Stir in chocolate chips. Drop by rounded tablespoon onto ungreased baking sheets (or rounded teaspoons if you want to make mini-double doozies!). Bake for 9-11 minutes or until golden brown. Cool COMPLETELY before assembling your doozies so that the icing doesn't melt out of the cookies.

BUTTERCREAM FILLING: Beat 1 cup of room temperature butter until creamed (try not to have to melt in microwave or else consistency will not be right - your butter will be ready when it can be dipped into like ice cream). Make sure there are no lumps! SLOWLY add 4 cups powdered sugar (warning: if you go too fast, your kitchen will look like it's snowing!). Add 1 tbsp vanilla extract, 1-2 tbsp milk or whipping cream and beat on high for 2-3 minutes. At that point, taste your icing (you know you want to!). If you want it more firm, add more powdered sugar. If it needs thinning out, add more milk.

Assemble by sandwiching that delicious frosting betwixt two cookies and presto! Double doozies!

MEXICAN SPAGHETTI 

Contributed by: Holly Glover

2 chicken breasts

1 pkg spaghetti noodles

1 can Rotel

1 block Mexican Velveeta cheese

Boil chicken. Boil noodles on stovetop and melt the block of cheese with the Rotel. Shred chicken and put in cheese then mix with noodles & serve.

PINEAPPLE CHEESE CASSEROLE

Contributed by: Alison Smith

2 - 20 oz cans pineapple chunks, drained

2 cups grated cheddar cheese

1 cup sugar

2 tbsp flour

2 sleeves Ritz crackers

1/2 cup butter

Preheat oven to 350F. Place pineapple in casserole dish. Mix cheese, flour, and sugar; then pour over pineapple. Melt butter with cracker crumbs and place over mixture. Bake at 350F for 25 minutes and enjoy!

HOT CORN DIP

Contributed by: Lauren Billings

1 - 11 oz can Mexicorn, drained

1 - 4.5 oz can chopped green chilies, drained (or you can substitute jalapenos for more kick!)

1/2 cup mayonnaise

1 cup grated Monterey Jack cheese (1/2 of an 8 oz block)

1/3 cup grated Parmesan cheese

Preheat oven to 350F. Combine all ingredients and spread into a greased 8" baking dish. Bake at 350F for 30 to 40 minutes or until bubbly around edges. Or you can use a small crockpot. *Key is to keep the dip warm and melty.

CROCKPOT MEATBALLS

Contributed by: Mallory Bradley

2 - 1 lb bags Publix 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!

CINNAMON ROLL CAKE

Contributed by: Laura McInish

CAKE:

3 cups flour

1/4 tsp salt

1 cup sugar

4 tsp baking powder

1 1/2 cups milk

2 eggs

2 tsp vanilla

1/2 cup butter, melted

TOPPING:

1 cup butter, softened

1 cup brown sugar

2 tbsp flour

1 tbsp cinnamon

Preheat oven to 350F. Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350F for 28-32 minutes.

GLAZE:

2 cups powdered sugar

5 tbsp milk

1 tsp vanilla

While warm, drizzle the glaze over the cake.

FUNFETTI DIP

Contributed by: Jaimie Burch

1 box Funfetti cake mix

2 cups vanilla yogurt

1 cup Cool Whip

Graham crackers

Mix together cake mix, yogurt, and Cool Whip. Serve with graham crackers and enjoy!

HOT MEXICAN BEAN DIP (a.k.a. TEXAS TRASH)

Contributed by: Holly Glover

1 block cream cheese

1 cup sour cream

2 cans refried beans

1 packet taco seasoning

2 cups shredded Mexican cheese

Preheat oven to 350F. Mix well cream cheese, sour cream, refried beans, and taco seasoning in a serving bowl. Pour shredded cheese on top and melt in oven on 350F until bubbly.

CHOCOLATE DELIGHT

Contributed by: Brandi Thomason

1 box Pecan Sandies or short bread cookies

1 gallon ziplock bag

1 large box instant chocolate pudding

1 stick butter

2 - 8 oz tubs Cool Whip

1 block cream cheese

1 candy bar of your choice (optional)

Melt butter & crumble cookies (I put them in gallon ziplock bag and stomp them or crush with rolling pin). Pour melted butter in bag & knead into cookie until well blended. Mix pudding as directed on box & set aside. Press your cookie into bottom of dish for crust. Mix 1 tub Cool Whip & cream cheese with mixer. Spread all of this on top cookie crust. Next, spread all of chocolate pudding on top of cream cheese mix. Then, top off with remaining tub of Cool Whip. **Optional: crush up your favorite candy bar and sprinkle on top for extra flavor and decoration. Chill for at least 1 hour in fridge.

FIRE CRACKERS

Contributed by: Meghan Handley

1 lb (4 sleeves) unsalted saltine crackers

1 cup canola oil

1 - 1 oz packet ranch dressing mix

1 to 2 tbsp crushed red pepper flakes, to taste

1/2 tsp garlic powder

Line crackers on ends (like dominoes) in air tight container. In a small bowl, mix oil, ranch, red pepper, and garlic powder. Continue to stir to prevent the peppers from settling on the bottom. Spoon mixture evenly over crackers, like drizzling icing on cake. Close lid tightly and flip the container over every 5 minutes for about 20 minutes. Lightly shake back and forth until to make sure all crackers get coated. Store in a ziplock bag. Will keep for about a week -- if they last that long!

PIZZA BITES

Contributed by: Lauren Billings

1 roll refrigerated pizza dough

2 tbsp grated Parmesan cheese

1 tbsp olive oil or melted butter

1/2 tsp garlic powder

1 tsp dried Italian seasoning

Mozzarella cheese, diced or grated

Pizza toppings of your choice (i.e. ham and pineapple, pepperoni slices, sausage, etc.)

Marinara/pizza sauce for dipping

Preheat oven to heat specified on pizza dough (usually 400F). Unroll pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". You're going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares. Place cheese and desired toppings on each square (Note that you're not putting the marinara sauce on the dough - it's for dipping after). You just need to be able to enclose the toppings in the dough so keep that in mind. When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan (or similar sized dish). Brush the tops of the dough balls with olive oil or melted butter (I've used both and there not much difference in result) and then sprinkle with garlic, Italian seasoning and Parmesan cheese (I mixed all of these together and then sprinkled them on top). Cook them in the oven for about 15-20 minutes or until golden brown on top. Keep an eye on them! Doughs vary, so I'd check them after even 10 minutes. Serve warm with warmed marinara sauce on the side for dipping.

MEXICAN BEAN DIP (SERVED CHILLED, NOT WARM LIKE HOLLY'S ABOVE)

Contributed by: Mallory Bradley (borrowed from my MIL, Julie Bradley)

1 - 16 oz can Old El Paso refried beans with green chilies

1 - 8 oz tub light sour cream

1 taco seasoning packet (I used Publix brand)

2 cups shredded Mexican blend cheese

Chopped green onions and jalapeno slices to taste

Fritos or Tostitos scoops

In a small bowl, mix sour cream and taco seasoning well. In a shallow dish, layer the refried beans on bottom, then spread the sour cream mixture on top, and top it off with the shredded cheese. Add green onions and jalapenos as desired. Chill in fridge for about 10-15 minutes. Serve with Fritos or Tostitos.

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Tonight, I leave you with 2 things:

1. A picture of my sweet niece Katelyn cheesing with Buddy...

You also get this bonus picture of a cat in a jar...because it makes me laugh...

2. The Word of God.

"Consider him who endured such opposition from sinful men, so that you will not grow weary and lose heart." Hebrews 2:13

Lord, help me to be still and prepare myself to be in your presence and live for you and you alone each and every day. Guard my mind and my heart from the tiring distractions of this world, and help me to stay focused on you so that I will not grow weary and lose heart. In your name, Amen.

SEASON TWO: WEEK THREE

**IMPORTANT NOTICE** We will take a break over the next two Sundays due to scheduling conflicts. Next 'Tis So Sweet meeting will be on October 13th.

Week three was pretty awesome! We had a couple of new people (which is always great), of course we had delicious food (as usual), we had lots of fun girl talk, and we shared words of encouragement with each other. Check it out!

Bottom row (L to R): Laura, Holly, Jennifer, Brandi, Lauren

Top row: Jaimie, Alison, Meghan, Lindsey, April, Belinda & Caroline

Alison, Meghan, Jaimie & Holly hanging out!

Lindsey, Laura & Jennifer being pretty :)

More lovely ladies!!

Brandi, April, Belinda, Caroline & Lauren

Look at all that deliciousness!
Side note: I'm pretty sure that's not a word, but we'll go with it :)

That's right...more deliciousness

Time to DIG IN!

Brandi showing off her plate!

Hold your taste buds...the recipes are coming. First, I want to take a minute to talk about our discussion this week. This particular passage from "Jesus Calling" by Sarah Young was a tough pill to swallow given some of the current situations going on in some of our lives (both spoken and unspoken). Here are some excerpts from the passage:

"Trust me and refuse to worry, for I am your Strength and Song. Keep bringing your mind back to the present moment. If you use your magnificent mind to worry about tomorrow, you cloak yourself in dark unbelief. However, when the hope of heaven fills your thoughts, the Light of My Presence envelops you."

Don't worry about the future? Are you kidding me? How can we not worry about our future? That's what is honestly running through many of our minds as we read this. But let us not forget that our Lord - who knows unfathomably more about us than we know about ourselves - commands us not to worry about tomorrow (Matt. 6:34). So who are we to second guess the One who created us? Who are we to say, "God, I'm not so sure that you're right on this one. Do you not see what I'm going through here?" Sometimes that (unconsciously and ashamedly) is the attitude in my heart based upon my actions and thoughts. But what I really need to remind myself is that I am His and His alone. This world is finite. And as long as I keep my eyes on Jesus, I can make it through the toughest of trials, only to faithfully look back and say "He walked right beside me the whole way through." And in the very end, always, we win. Because in the end, we will be made whole and walk with Him for eternity.

Friends, whatever trial you may be facing today, this will be part of your testimony! Isn't that exciting?!? I think of the book of James which reminds us to "Consider it pure joy, my brothers and sisters, when you face trials of many kinds, because you know that the testing of your faith produces perseverance. Let perseverance finish its work so that you may be mature and complete, not lacking anything." So as we all face the trials and tribulations that are stirring and looming in our lives let us remember to "...take captive every thought and make it obedient to Christ" (2 Cor. 10:5). Don't let your mind talk yourself out of staying 100% faithful. Stay strong in the faith that you know is there in your heart. Do not give in to the temptation to "give up" on God. Leave your trials and worries in the future where they belong and come home to the present, where you will find Christ waiting for you. Waiting to hold your hand and walk with you through it all.

And now, it's time for....the RECIPES OF THE WEEK!!

SLICED BAKED POTATOES

Contributed by: Laura McInish

Measurements according to taste:

Idaho potatoes

Butter

Bacon

Shredded cheddar cheese

Green onion (optional)

Sour cream (optional)

Preheat oven to 400F (can also do in microwave for 6 plus minutes). Slice potatoes into chunks. Brush both sides of potato slices with butter and place on a cookie sheet. Bake in oven on 400F for 30 to 40 minutes or until lightly browned on both sides, turning once. When potatoes are ready, top with bacon, cheese, green onion. Continue baking until cheese has melted. Serve with sour cream, if desired, and enjoy!

SPICY CHICKEN PINWHEELS

Contributed by: Holly Glover

1 - 8 oz pkg cream cheese, softened
1 packet dry spicy ranch mix
1 pkg budding ham
1 pkg flour tortillas

Finely chop the ham and mix together with cream cheese and spicy ranch. Spread onto flour tortillas, roll up, cut into slices to make pinwheels, and enjoy!

MAC N' CHEESE

Contributed by: Jennifer Morris

1 - 24 oz package macaroni
5 cups sharp cheddar cheese, shredded
8 tbsp butter, melted
1 - 8 oz pkg cream cheese, softened
2 eggs
2 cups milk
Salt and pepper to taste

(NOTE: This serves approx. 8-10 people. Adjust accordingly.) Preheat oven to 350F. In a large pot of salted water, boil macaroni until cooked and drain. In a large, greased baking dish, pour half of macaroni noodles in, then stir in 1 cup milk to make it creamy, salt and pepper to taste, and top with a layer of 2 1/2 cups shredded cheddar, and 4 oz (1/2 block) cream cheese (cubes are fine). Pour in the remaining macaroni, pour remainder of milk in, along with salt and pepper to taste (optional) and stir lightly until milk mixes in. Then top it off with another layer of the remaining shredded cheese and cream cheese. Whisk the two eggs together in a small bowl and pour over the top. Bake, uncovered, for 30 minutes or until top is brown.

PUMPKIN FLUFF

Contributed by: Brandi Thomason

1 small box instant vanilla pudding

1 can pumpkin

1 container Cool Whip

1 tsp to 1 tbsp pumpkin pie spice

Cinnamon graham crackers or apples for dipping

Mix dry pudding mix, pumpkin, and pumpkin pie spice together. Fold into Cool Whip (NOTE: if you stir too rough, it goes flat...so be gentle!). Let chill and serve. NOTE: Can also be put in between graham crackers and put into freezer for ice cream sandwiches.

CREAM CHEESE & PEPPER JELLY SPREAD (A Southern favorite)

Contributed by: Lauren Billings

3/4 cups chopped green bell pepper
1/4 cup chopped hot green pepper such as jalapeno or serrano
1 1/2 cups apple cider vinegar
6 cups sugar
4 oz pectin (recommended: Certo)
4 drops green food coloring
Special equipment: 6 - 1/2 pint canning jars with lids
1 block cream cheese

Ritz crackers

Process bell pepper and hot pepper in a food processor until finely minced. Combine pepper mixture, vinegar, and sugar in a saucepan and bring to a rolling boil. Remove from heat and add pectin and food coloring. Pour into sterilized jars and seal (to seal: boil the lids, place on top of jars, and screw on the ring). Place block of cream cheese on a serving dish and pour pepper jelly on top. Serve with Ritz crackers and enjoy!

PARTY BUGLES

Contributed by: Jaimie Burch

1 bag Original flavor Bugles

Peanut butter

Baker's melting chocolate

Use a knife to stuff the Bugles individually with peanut butter then dip into the melted chocolate. Place on wax paper to harden and enjoy!

CRAB & CREAM CHEESE CRESCENT ROLLS

Contributed by: Alison Smith

1 - 8 oz tube crescent roll dough

3 oz cream cheese, softened

1/4 cup mayonnaise

3/4 cup cooked crab meat, chopped

2 green onions, chopped

1/8 to 1/4 tsp cayenne pepper

Salt & pepper to taste

Preheat oven to 375F. Unroll crescent roll onto greased cookie sheet. Pinch seams to seal and roll with a rolling pin to create an even rectangle. Cut into 6 rows by 4 rows to make 24 squares. In small bowl, mix cream cheese, mayo, crab meat, onion, and red pepper. Salt and pepper to taste. Divide crab mixture evenly among the squares, dropping it by spoonfuls that are 1/2 inch from 1 corner of each square. Starting with same corner, fold dough over filling, and tuck end tightly underneath filling; continue rolling to within 1/2 inch of opposite corner. Roll opposite corner of dough over roll; press to seal. Place on cookie sheet. Brush with egg white, if desired. Bake 10 to 15 mins or until golden brown on 375F. Remove from cookie sheet and serve warm.


STRAWBERRY CREAM CHEESE BREAD
Contributed by: Meghan Handley

1/2 cup butter, softened
1 cup sugar
4 oz cream cheese, softened
2 eggs
1 tsp vanilla extract
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp Kosher salt
1/2 cup buttermilk
1 1/2 cups strawberries, rinsed, dried, and chopped

Preheat oven to 350F. Grease and flour a 9/5 in. loaf pan. With an electric mixer, cream butter, sugar and cream cheese until fluffy. Add eggs one at a time. Mix in vanilla. In a separate bowl, mix flour, baking powder, baking soda and salt. Blend flour mixture with butter mixture just until blended. Add buttermilk and only stir until just combined; do not over mix. Carefully fold in strawberries. Dough mixture will be thick. Bake in a 350F oven for 50-60 minutes. Let it cool for at least 15 minutes before removing from pan.


CRACK POTATOES
Contributed by: Lindsey Humphries

2 - 16 oz containers sour cream (recommended: 1 light and 1 fat free)
2 cups cheddar cheese, shredded
2 - 3 oz bags real bacon bits
2 pkgs Ranch Dip mix
1 large (28-30 oz) bag frozen hash brown potatoes, shredded

Preheat oven to 400F. Combine first 4 ingredients, mix in hash browns. Spread into a 9x13 pan. Bake at 400F for 45-60 minutes and enjoy!


CRESCENT ROLL TACO BAKE
Contributed by: Belinda Prosser

2 crescent roll tubes
1 lb ground beef (or ground turkey)
1 packet of taco seasoning
1 1/2 cups grated cheddar cheese
Shredded lettuce
1 or 2 diced tomatoes depending on size
1/2 small can sliced olives, if desired
Sour cream (optional)
Sliced avocado (optional)

Lay out the two tubes of crescent pastry, thick sides in. Use some of the leftover crescent rolls to make the center a bit thicker. Brown beef and add taco seasoning. Lay beef in a circle inside of the laid out crescent rolls. Add cheese to the top. Pull over crescent rolls and tuck in under meat and cheese. Add cheese, lettuce, tomato, black olives, sour cream or whatever you desire for tacos, in the middle.


GRAPE SALAD
Contributed by: Caroline Cockrell

1 - 8 oz pkg cream cheese, softened
1 cup sour cream
1/3 cup sugar
2 tsp vanilla extract
2 lbs green grapes, seedless
2 lbs purple grapes, seedless
3 tbsp brown sugar
3 tbsp chopped pecans

In a large bowl, beat the cream cheese, sour cream, sugar and vanilla until blended. Add grapes and toss to coat. Transfer to a serving bowl. Cover and refrigerate until serving. Sprinkle with brown sugar and pecans just before serving.


COUNTRY FRIED STEAK AND GRAVY
Contributed by: Mallory Bradley

Cubed steak (about 5 patties)
Approx. 2 cups vegetable oil
Flour
Garlic powder
Salt and pepper
Montreal steak seasoning
Crystal hot sauce
1 egg
1 cup milk
1 - 2.75 oz pkg Southeastern Mills Old Fashioned Peppered Gravy Mix

In a baking dish, create your flour mixture by blending flour, garlic powder, salt & pepper, and montreal steak seasoning based on your taste (it should be primarily flour, but you should also see a pretty good amount of the thick pepper in the montreal seasoning). In a separate bowl, mix the egg, milk, and about 4-5 good shakes of the Crystal hot sauce. Mix well so that the egg is completely blended. Pour the vegetable oil into a large, deep skillet and heat to about 6 (med to med high) on the stove top such that the oil is almost to a boil. Set up your dipping station with you flour mixture and egg mixture. With each cubed steak, dip into flour mixture on each side and cover well, then dip into egg mixture, and then again into the flour, covering well each time. Place each covered cubed steak into the hot frying pan carefully and cook approx. 4-5 mins on each side until golden brown and crispy. Meanwhile, make gravy according to package directions and serve warm with hot gravy.

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I leave you tonight with two things:

1. A picture of my sweet Buddy. He's getting really excited about spending the long weekend with his cousin Abbey Road while we are at the beach!

2. The Word of God

"Let us hold unswervingly to the hope we profess, for he who promised is faithful." Hebrews 10:23

Thank you Lord for your faithfulness and your promises. Thank you that no matter what trials we face on this Earth, we can hold on tight to you knowing that you will never, ever, leave our side. Thank you for the sacrifice that was made by your Son so that we can also hold on tight to the fact that no matter what battles we may have to fight on this side of eternity, it is just a quick second in time compared to the eternity that we, as believers, will spend worshiping you in Heaven. Let us continue throughout the next couple of weeks holding on to your promises and keeping you on the forefront of our minds. In your name, Amen.