COLOR NIGHT

It's color night! Each lady was assigned a certain color, and they were tasked with bringing a food that either was actually that color, or had that color in it's name. I thought this was pretty fun and something different... as always, we had a great time eating, talking, sharing, encouraging, and praying with each other. Check it out!

How precious are these ladies :) 

L to R: Julie, Alison, Holly, Belinda, Mallory (a rare sighting), Shelly. Photographed by Lindsey

Delicious food!!!

YELLOW - CORNBREAD

Contributed by: Holly

2 boxes Jiffy corn muffin mix

1 cup sour cream

3 eggs beaten

1/2 cup melted butter

1 tsp salt

16 oz creamed corn

Mix all ingredients together and pour into greased 9x13 in. baking dish. Bake at 375F for 35 minutes or until golden brown.

PURPLE - CHICKEN SALAD WITH GRAPES

Contributed by: Lindsey

1 rotisserie chicken

1 cup mayo

Garlic powder, onion powder, salt and pepper to taste

3 tbsp chopped dill pickles

1 cup of grapes, halved

Hawaiian rolls if you desire to make sliders

Mix all ingredients together besides the grapes. After the chicken salad is well mixed, then fold in the grapes. Add to mini Hawaiian rolls for sliders.

BLUE - BLUEBERRY CRESCENT BARS

Contributed by: Shelly

BARS:

1 tube refrigerated crescent roll

8 oz cream cheese

3 tbsp all purpose flour

1/2 cup granular sugar

1/8 tsp vanilla extract

1 cup frozen blueberries

ICING:

1/2 cup powdered sugar

2 tbsp heavy cream

1 tsp vanilla extract

Preheat oven to 375F. Combine cream cheese, flour, sugar, and vanilla in small mixing bowl. Open crescent rolls and unroll, leaving them in rectangle shape on an ungreased baking pan spread out to half length of the pan. Cut off 1/2 inch on each side to use on top after spreading cream cheese mixture and blueberries. Bake on 375F for 15-20 mins. until crescent is golden brown then take out of the oven and let cool. After the bars have cooled, combine the icing mixture in a small bowl and spread onto the cooked bars.

RED - RED BEANS & RICE

Contributed by: Alison

7 lb red beans

7 cups water

1 green bell pepper, chopped

1 medium onion, chopped

3 celery stalks, chopped

3 garlic cloves, chopped or minced

2 cans chicken broth

1 1/2 lbs sausage

2 tbsp creole seasoning (prefer Tony Chachere's)

Hot cooked rice

Combine all ingredients except rice and cook in crock pot on high for 7 hours. Serve warm over rice. 

BROWN - SALTED CARAMEL PRETZEL 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

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

ORANGE - SWEET POTATO & QUINOA STEW

Contributed by: Mallory

1 1/2 lbs boneless skinless chicken breasts

1 cup quinoa

*NOTE: I used a box of quick cooking quinoa and it was soggy by the time everything cooked, so either use regular quinoa, or if you use quick-cook, put it in about 30 mins or an hour before serving.

2 large sweet potatoes (1 lb or approx. 3 1/2 cups)

1 can (15.25 oz) black beans

1 can (14.5 oz) petite diced tomatoes

1 tsp minced garlic

1 packet (1.25 oz) chili seasoning mix

5 cups chicken broth

Optional: Fresh parsley or grated parmesan cheese for topping

Trim the chicken breasts and put them into the slow cooker along with the rinsed quinoa. Remove the skins and chop the sweet potatoes into cubes adding them into the slow cooker. Drain and rinse the black beans and add those in. Add in the undrained petite diced tomatoes, minced garlic, chili seasoning mix, and chicken broth. Place on high for 3-5 hrs. Using two forks, shred the chicken and stir all the ingredients together. Add salt and pepper and, if desired, top with fresh parsley and grated parmesan cheese. Serve immediately.

----------------------------------------------------------------------------------------------------------

Tonight, I leave you with two things:

1. A picture of the sweetest little face I ever did see...

2. The Word of God

"Trust in Him at all times, O people; pour out your hearts to Him, for God is our refuge." Psalm 62:8

Lord, I am humbled and thankful for these ladies that you have put in my path. For this church that you brought Chip and me to, and the leadership that abounds from it. I pray for the time that we spend together, that your Spirit will be present and that through our fellowship time, we will grow closer to you and trust you more deeply with every step we take in our lives. In your name, Amen.