Announcements: September 28, 2008

Class News

• Thanks Jeremy for a great lesson today! The title of next week's lesson is: Carry Out God-Given Instructions. The background passage for next week is 1 Samuel 13:1-15:35. The lesson passages for next week are 1 Samuel 13:5, 7b-13b; 15:7-11, 22-23.
• Women's Bible Study Update: I've collected a lot of information from women who are interested in taking part in the class Bible Study. If you have not had a chance to sign up on Sunday mornings, please e-mail Melissa with dates and times that will and will not work for you to meet for the study. I will be contacting Donna Navey this week with all of the information to get the study going!
• Thank you to everyone who helped pull off Matt's party this past weekend. Thank you for keeping up with the changes, playing along and helping to make the SURPRISE a success!

Promoter/Church News

Preschool/Children

October 26: Parent/Baby Dedication

Married Adults

Operation Outreach: Sunday, October 5, at 4 pm in room 216.

Life Journey Group Leadership Training: Sunday, October 5 at 5 pm in the Chapel. The entire Class Leadership Team (teachers, outreach, in-reach, social committee & coordinators) will be a part of the LifePlus class.

Weekend to Remember: October 3-5 at Four Seasons. A 2 1/2 day marriage conference that teaches God's design for marriage and family. Register with the group code 10533 and save $80! Call 1-800-358-6329 or go to www.familylife.com/weekend.

Parenting 101 (The Journey with a Preschooler, Ages Birth - 4): October 25 from 9-Noon. Learn foundational issues in parenting that will set the tone for the rest of your child's life.

Activities

Fall Spectacular: Friday, October 31 is our annual Fall Spectacular! We need lots of volunteers to help with games, concessions, and the registration area. This is a great evangelism opportunity! Let Jimmy know if you are interested in helping.

Music

Children's Choir: Sunday evenings at 5 pm

Preschool Choir: Threes- Room 144, Fours- Room 146, Kindergarten- Room 150

Kids Choir: Grades 1-5, Room 145

Middle School Choir: Room 318

Women's Ministry

WWW: Every Wednesday from 9-10 am in the Chapel for women of ALL ages. A new study just began: Genesis - Connecting the Dots from the Past & Present to the Future Middle East.

LifePlus Classes for Women: Women of the Bible is a devotional study of women in scripture led by Carol McKinney in room 366. Making Peace with your Past is a 12 week interactive support group limited to 8 women. It is led by Ellen Cochran in room 262.

The Candlelight Coffee: Friday, November 14 from 7-9 in the CLC. Tickets go on sale Sunday, OCtober 5 in the Worship Center Lobby.

Mark Your Calendar

Greensboro Life Chain: Hundreds of Christians will line the sidewalks along Battleground Avenue to silently pray for the church, our communities and our nation concerning the issue of abortion.

Please join in this holy privilege to express God's heart regarding abortion and to be a positive, effective witness to a culture that has become numb to the reality of abortion and the pain it causes women.

Participants may hold signs which state, "Adoption the Loving Option", "Jesus Heals and Forgives", "Abortion Kills Children", "Lord Forgive Us and Our Nation", and "Abortion Hurts Women". The message of these signs is powerful, but even more powerful is the opportunity we have as people of faith to come together in the unity of Christ to publicly repent and intercede on behalf of the unborn.

If you would like to participate, please sign up at the Life Chain table in the Worship Center Lobby. The Life Chain coordinator for the church will contact you about the exact location on Battleground.

Announcements: September 21, 2008

Class News

• Thanks David for a great lesson this morning! The title of next week's lesson is: Seek God's Guidance. The background passage for next week is 1 Samuel 8:1-12:25. The lesson passages for next week are: 1 Samuel 8:4-6; 10:20-24; 12:13-15, 20-23.
• Happy belated anniversary to Tim & Alison Inman this past Thursday, September 18th!
• Thanks to Joy Tripp and Ashlee Wallace for deciding to become in-reach leaders for our Life Journey Group. Thanks also to Nathan Wallace and Larry Tripp for joining up with Jeremy on the out-reach team!
• If you would like your name, e-mail and phone number added to our blog directory please let Melissa know! If there is information that needs to be added or changed please let her know that also!
• Women's Bible Study Update: A sign up sheet was sent around the LJG this morning allowing all ladies to put down dates and times that will/will not work for the Bible Study. I will have the sign up sheet again next week. Feel free to e-mail Melissa at any time to let her know what days times are best for you if you missed the sign up sheet this morning. Donna Navey is thrilled to start working with our group! I will give her the information I got this morning along with any further information that comes in next week and we'll get this study going!
• CLASS SOCIAL: Saturday, September 27th! Meet in the Fellowship Hall of the church at 6 pm to watch The Chronicles of Narnia. Bring your own food/snacks/drinks and enjoy some great fellowship!

Promoter/Church News

Missions

"Eternal Impact" is the theme of this year's NC Missions Offering. Ingathering will be TODAY during the regular offering. Lawndale's goal is $20,000. *If you missed the offering today and would still like to contribute it's not too late! You can drop the money by the church office or put it in an envelope marked NC Missions Offering during next week's offering.

Preschool/Children

October 26: Parent/Baby Dedication

Married Adults

Parenting 301 (The Journey with Adolescent, ages 11-15): Friday, September 26, 6:30-9:30 pm. This class will address what your child will face as they move into the teenage years.

Weekend to Remember: October 3-5 at Four Seasons. A 2 1/2 day marriage conference that teachers God's design for marriage and family. Register with the group code 10533 and save $80! Call 1-800-358-6329 or go to www.familylife.com/weekend.

Operation Outreach: Sunday, October 5, at 4 pm in room 216.

Parenting 101 (The Journey with a Preschooler, ages Birth-4): October 25 from 9-Noon. Learn foundational issues in parenting that will set the tone for the rest of your child's life.

Activities

Fall Spectacular: Friday, October 31st is our annual Fall Spectacular! We need lots of volunteers to help with games, concessions, and the registration area. This is a great evangelism opportunity! Let Jimmy know if you are interested in helping.

Music

Children's Choir: Sunday evenings at 5 pm.

Preschool Choir: Threes- Room 144, Fours- Room 146, Kindergarten- Room 150

Kids Choir: Grades 1-5, Room 145 

Middle School Choir: Room 318

Orchestra: We are looking for musicians who play orchestral instruments to assist in worship through music. Rehearsals are on Wednesdays at 7:30 in the Chapel. If you play an instrument, please pray about this and see if God would have you share that talent and make you a blessing to others through music. If interested, please call Marion Boling at 580-2513 or 454-3249.

Women's Ministry

WWW: Every Wednesday from 9-10 am in the Chapel for women of ALL ages. A new study just began: Genesis - Connecting the Dots from the Past & Present to the Future Middle East. 

LifePlus Classes for Women: Women of the Bible is a devotional study of women in scripture led by Carol McKinney in room 366. Making Peace with your Past is a 12 week interactive support group limited to 8 women. It is led by Ellen Cochran in room 262.

The Candlelight Coffee: Friday, November 14 from 7-9 in the CLC. Tickets go on sale Sunday, October 5 in the Worship Center Lobby.

Mark Your Calendar

Greensboro Life Chain: Sunday, October 5, 2:30-3:30 pm. The Greensboro Life Chain will form along Battleground Avenue. Sign up in the lobby of the Worship Center or call Polly Dodson (375-5395).

Additional Announcements

• It's not too late to sign up for a LifePlus Class. A variety of classes are offered every Sunday from 5-6 pm.
• Start the new church year off right for you and your family with a permanent meal reservation for Wednesday night dinners. Please call the church office or fill out the registration form in the Bulletin. If you have missed 3 consecutive weeks this summer without notifying the church, your name has been removed, so please fill out a new reservation form for the coming year.

Honeybunn Cake

Monica Sigmon
Ingredients:
1 box Duncan Hines Yellow Cake Mix
3/4 cup cooking oil
3 eggs
1 cup milk

Mix together the above ingredients and pour into a greased 9 x 13 pan.

Mix together the following with hands and sprinkle on top of cake batter:
1/2 cup chopped pecans (optional)
1 1/2 - 2 teaspoons cinnamon
1 cup packed brown sugar

After you sprinkle the above on cake batter, swirl with a knife. Bake @ 350 degrees for approximately 40 minutes or until golden brown.

Icing:
1 cup confectioners sugar
2 - 3 tablespoons milk
1 teaspoon vanilla flavoring

Mix the above icing ingredients and pour on cooled cake. Mix icing recipe again and pour another layer on top of other icing.

Hummingbird Cake

Monica Sigmon

Cake Ingredients:
3 cups All-Purpose Flour
2 cups Granulated Sugar
1 tsp Baking Soda
1 tsp Ground Cinnamon
½ tsp Salt
2 cups chopped Ripe Bananas
1 cup drained crushed Pineapple
1 cup Vegetable Oil
2 large Eggs, beaten
1 ½ tsp Vanilla Extract
1 cup (4 oz.) finely chopped Pecans (Optional)

Icing Ingredients:

8 oz. Cream Cheese, at room temperature
½ cup (1 stick) Butter, at room temperature
1 lb. Confectioners’ Sugar (about 4 ½ cups sifted)
1 tsp Vanilla Extract

To make the cake: position racks in the center and bottom third of the oven and preheat to 350º. Lightly butter two 9” round cake pans, sprinkle evenly with flour and tap out the excess. (If you wish, butter the pans, line the bottoms with rounds of parchment paper, then flour the ans and tap out the excess.)

Sift the flour, sugar, baking soda, cinnamon and salt into a bowl. In another bowl, stir or whisk the bananas, pineapple, oil, eggs and vanilla until combined. Pour into the dry mixture and fold together with a large spatula just until smooth. Do not beat. Fold in the pecans. Spread evenly into 2 buttered 9” pans.

Bake at 350º until the cake springs back when pressed in the center, 25 to 30 minutes. Transfer the cakes to wire racks and cool for 10 minutes. Invert the cakes onto the racks. Turn right side up and cool completely.

To make the icing: Using an electric mixer on high speed, beat the cream cheese and butter in a large bowl until combined. On low speed, gradually beat in the sugar, then the vanilla, to make a smooth icing.

Place 1 cake layer, upside down, on a serving platter. Spread with about 2/3 cup of the icing. Top with the second layer, right side up. Spread the remaining icing over the top and sides of the cake. The cake can be prepared up to 1 day ahead and stored, uncovered in the refrigerator. Let stand at room temperature 1 hour before serving.

Peanut Butter Cheesecake Brownie Babies

Monica Sigmon

Ingredients:
1 pkg. (19 to 21 oz.) Brownie Mix (13x9 inch pan size)
1 pkg. (8 oz.) Cream Cheese, softened
1/3 cup Sugar
1 Egg
¼ cup Peanut Butter
½ tsp. Vanilla
1 ½ cups thawed Cool Whip topping
20 Maraschino Cherries

Heat oven to 350ºF. Prepare brownie batter as directed on package. Spoon into 20 paper-lined muffin cups. Beat cream cheese, sugar, egg, peanut butter and vanilla with mixer until blended. Spoon 1 rounded Tbsp. into center of batter in each cup, pressing down slightly into batter. Bake 30 min. or until centers are set. Cool. Serve topped with COOL WHIP and cherries.

Cherry Yum Yum

Monica Sigmon

Graham Cracker Crust Ingredients:
2 cups Graham Cracker Crumbs
2 tbsp Powder Sugar
½ stick melted Butter

Spray an oblong Pyrex dish with Pam. Mix together, cracker crumbs, powdered sugar and melted margarine. Press on sides and bottom of dish for crust. Save two T. Crumb mixture to sprinkle on top.

Filling Ingredients:
1 can Cherry Pie Filling
½ cup Sugar
1 cup Milk-very cold
2 pkgs. Dream Whip
1 (8 oz.) pkg. Cream Cheese, softened

Mix together sugar, milk, Dream Whip and softened cream cheese and beat with a mixer until it thickens and is smooth. Put layer of prepared cherry pie filling in bottom of dish over crust. Spread Dream Whip mixture on top of cherries and sprinkle with left over graham cracker crumbs. Chill. Cut in squares to serve.

Cheesecake

Kathy Scott

Ingredients:
1 (8 oz.) softened Cream Cheese
1/3 cup Lemon Juice
1 can Sweet Condensed Milk
1 tsp Vanilla
1 prepared Graham Cracker Crust

Mix all ingredients and pour into pie crust. Set up overnight.

Mint Brownies

Laura Pearman

BROWNIE LAYER:

Either make and bake your favorite brownie mix and let cool, or make your own brownies.

Bakers one bowl Brownies Ingredients:
4 squares Unsweetened Baking Chocolate
¾ cup (1 ½ sticks) Butter or Margarine
2 cups Sugar
3 Eggs
1 tsp Vanilla
1 cup Flour
1 cup coarsely chopped Nuts (optional)

Heat oven to 350 (325 for glass). Grease 13x9 inch baking pan. Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir sugar into chocolate mixture until well blended. Mix in eggs and vanilla. Stir in flour and nuts until well blended. Spread in prepared pan. Bake 25 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. DO NOT OVERBAKE. Cool

Mint Center:
4 oz (1/2 stick = ½ cup) Butter softened
2 cups Powdered Sugar, sifted
2 tbsp Crème de Menthe OR 2 tbsp Water and 1 tsp Peppermint Extract

Cream butter and sugar. Dribble in crème de menthe. Spread on cooled brownies. Cover and refrigerate.

Chocolate Glaze Topping:
6 oz (1 cup) Semi Sweet Chocolate Chips
3 oz (3/4 stick= 6 tbsp) Butter

Melt chocolate and butter in microwave. Stir, cool, pour over chilled mint center. Cover and chill in refrigerator for at least one hour.

White Chocolate Pie

Monica Sigmon

Ingredients:
Graham Cracker Crust
1 Jello Instant White Chocolate Pudding Mix
1 cup Milk
1 ½ cups Cool Whip

Mix together Jello pudding with 1 cup of milk. Fold in 1 ½ cups Cool Whip. Pour into graham cracker crust. Drizzle with Magic Shell or melted chocolate.

Lime Congealed Salad

Laura Pearman

Ingredients:
1 can of Pears (regular size)
1 (6 oz.) package of Lime Jell-O
1 package of Dream Whip
1 small package of Cream Cheese
1-cup cold Water

Drain pears reserving the juice. Heat pear juice and combine with Jell-O and 1 cup of cold water. Stir Jell-O until dissolved. Place in fridge until partially congealed. Prepare dream whip according to directions on package. Add cream cheese to dream whip mixing until combined. Add mashed pears. Combine all with partially congealed Jell-O. Put into serving dish and refrigerate until totally congealed.

Blueberry Crisp

Lauren Holbrook

Ingredients:
4 cups Blueberries
1 cup Brown Sugar
¾ cup Oats
¾ cup Flour

Put berries in a 2 quart dish. Mix other 4 ingredients and bake at 350 for 40-45 minutes.

*Especially good served with Cold Stone Sweet Cream or Vanilla Bean Ice Cream!!*

New York Style Cheesecake

Priscilla Martin

Ingredients:
9-inch cheesecake spring pan
1 ½ cups Graham Cracker Crumbs
½ cup Sugar
2 tbsp Butter melted
3 (8 oz.) packages of Cream Cheese, softened
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
4 Eggs
1 (8 oz.) container of Sour Cream
1 tbsp Vanilla

Preheat oven to 350 degrees F. Combine crumbs, sugar and butter. Press firmly on bottom and sides of 9-inch spring pan.

In large bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until mixture is smooth. Beat in eggs, then sour cream and vanilla extract. After beating everything together, pour into prepared pan. Bake for 50-55 minutes or until lightly browned around the edges.

Cool, chill, garnish as desired.

Chiffon Pumpkin Pie

Melissa Gardner

**I always double this recipe when making it… it’s too good for just one pie! :)**

Ingredients:
1 tbsp Gelatin
¼ cup cold Water
¾ cup Brown Sugar
½ tsp Salt
½ cup Milk
½ tsp. Ground Ginger
½ tsp. Allspice
1 1/3 cup canned Pumpkin
2 tsp. Cinnamon
3 large Egg Yolks (save whites)
¼ tsp. Cream of Tartar
6 tbsp Sugar
1 Deep Dish Frozen Pie Crust

Dissolve gelatin in cold water. Mix the rest of the ingredients in a saucepan. Bring to a boil over low heat. Boil 1 minute, stirring constantly. Take from heat. Stir in softened gelatin. Chill until partially set. Beat until smooth. Carefully fold into a meringue of egg whites, cream of tartar and sugar. Pour into a baked pie shell. Chill until set (2 hours). Garnish with whipped cream.

Hershey Cake

Kathy Scott

Cake Ingredients:
1 stick Butter
1 cup Sugar
1 tsp Vanilla
4 Eggs
1 cup Self-Rising Flour
1 lb can Chocolate Syrup

Cream butter and sugar. Add eggs one at a time. Add flour and syrup alternately. Bake in 13x9x2 pan at 350 for 30 minutes.

Frosting Ingredients:
1 cup Sugar
1/3 cup Canned Milk
¾ stick Butter or Margarine
½ cup Chocolate Chips

Bring sugar, milk and butter to a boil for one minute. Add chocolate chips, stir. Pour hot icing over chocolate cake.

Earthquake Cake

Melissa Gardner

Ingredients:
½ cup chopped Pecans
1 stick Butter
1 box Powdered Sugar
1 box German Chocolate Cake Mix
1 bag shredded Coconut
8 oz. Cream Cheese
Any extra ingredients needed for cake mix

Spray pan (9 x 13) with Pam. Sprinkle nuts and enough coconut to cover the pan in the bottom. Prepare cake mix according to directions on the box. Pour cake mixtures over coconut and nuts. Melt butter and cream cheese together and then stir in powdered sugar. Spread melted mixture over the cake mixture, making sure cream cheese mixture reaches all sides of the pan (it can sink into the cake a little). Bake according to directions on cake box, or until the top is a light golden brown and a toothpick comes out of the cake clean.

Pecan Pie

Kathy Scott

Ingredients:
3 beaten Eggs
1 cup Light Karo Corn Syrup
1 cup Sugar
2 tbsp melted Butter
1 tsp Vanilla
1 ¼ cup Pecans
9” unbaked Deep Dish Pie Crust

In large bowl, stir eggs, sugar, corn syrup, butter and vanilla until well blended. Stir in pecans. Pour into pie crust and place on a preheated cookie sheet in a preheated oven at 350 for 50-55 minutes.

Chocolate Ravioli

Melissa Gardner

Ingredients:
16 Wonton Wrappers
1 Egg, beaten to blend
1 cup Nutella
Vegetable oil, for frying
16 fresh Mint Leaves
Nonstick Vegetable Oil Spray
Granulated Sugar, for dredging
Powdered Sugar, for dusting

Line a baking sheet with plastic wrap. Place 1 wonton wrapper on the work surface. Brush the edges of the wrapper lightly with egg. Spoon 1 tablespoon of chocolate-hazelnut spread into the center of the wrapper. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal. Place the ravioli on the prepared baking sheet. Repeat with the remaining wonton wrappers, egg, and chocolate-hazelnut spread. Preheat the oven to 200 degrees F. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat the oil over medium heat to 350 degrees F. Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain. Then, transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli. (The fried ravioli can be prepared 1 day ahead. Cool them completely, then cover and refrigerate. Before serving, place them on a baking sheet and re-warm in a preheated 375 degrees F oven just until they are heated through, about 7 minutes.) Spray the top side of the mint leaves very lightly with nonstick spray. Working with 1 leaf at a time, dredge the coated side of the leaves in sugar to coat lightly. Arrange 2 fried ravioli on each plate. Dust the ravioli with powdered sugar. Garnish with the sugared mint leaves and serve.

Watergate Salad

Kathy Scott

Ingredients:
1 pkg. Pistachio Pudding
1 (12 oz.) Whipped Topping
½ cup Chopped Pecans
1 (14 oz.) can Crushed Pineapple, undrained
2 cups Miniature Marshmallows

Combine pudding mix and crushed pineapple with juice in medium bowl. Stir well. Fold in whipped topping, marshmallows and nuts into the pudding mixture. Chill.

Chex Muddy Buddies

Ashlee Wallace

Ingredients:
9 cups of Corn Chex, Rice Chex, or Wheat Chex (combination)
1 cup Semisweet Chocolate Chips
½ cup Peanut Butter
¼ cup Butter or Margarine
1 tsp. Vanilla
1 ½ cups Powdered Sugar



Into a large bowl, measure cereal; set aside. In a microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High for 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into a 2-gallon re-sealable food-storage plastic bag.

Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Frozen Peanut Butter Pie

Ashlee Wallace

Ingredients:
½ cup Softened Cream Cheese
1 cup Sweetened Condensed Milk
½ cup Peanut Butter
2 teaspoons of Chocolate Sauce (optional)
1 tsp. Vanilla
2 cups Whipped Cream (Cool Whip)
1 Chocolate Pie Crust (Oreo)

In a large bowl mix the first five ingredients. Fold in whipped cream. Spread into pie crust. Cover and freeze for 6 hours. You could also add chocolate chips or shavings to the mixture and/or garnish it by sprinkling cocoa powder on top before freezing.

Chocolate Chip Brownies

Ingredients:
2/3 cup melted Margarine Sticks
1 box light Brown Sugar
1 tsp Baking Powder
½ tsp Salt
2 Eggs
¼ tsp Baking Soda
2 cups Flour
2 tsp Vanilla Extract
1 pkg Semi-Sweet Chocolate Chips

Mix with beater butter and sugar. Then add and beat the rest of the ingredients as you go except for chocolate chips. (Add flour a little at a time.) Grease a 9x13 baking pan and pour batter in the pan. Then sprinkle with chocolate chips ( I usually only use a little over half a bag but if you LOVE chocolate, you can do more.) Bake uncovered at 350 degrees for 25 minutes. It may still look soft and batter-like but you definitely don’t want to overcook. It will harden once you take it out of the oven and let it sit for a while. Let cool completely before cutting.

Pound Cake

Ashlee Wallace

Preheat oven to 300.

Ingredients:
½ cup Crisco
½ lb. Butter
3 Cups White Sugar
6 Large Eggs
3 cups Cakeflour (Swansdown)
1 tsp. Baking Powder
1 cup Half & Half or Whipping Cream
1 tsp. Vanilla
½ tsp. Lemon Flavoring

Cream Crisco and butter until very smooth. Add sugar 1 cup at a time beating well. Add 1 egg at a time beating after each addition. (Sift flour and baking powder before adding) Add flour mixed with baking powder, little at a time alternating with milk. Add flavoring and mix well.

Bake at 300 degrees for 1 ½ hours in greased and floured tube pan or bundt cake pan. Cool for 10-15 minutes and remove from pan.

Desserts

• Blueberry Crisp
• Cheesecake
• Cherry Yum Yum
• Chex Muddy Buddies
• Chiffon Pumpkin Pie
• Chocolate Chip Brownies
• Chocolate Ravioli
• Earthquake Cake
• Frozen Peanut Butter Pie
• Hershey Cake
• Hummingbird Cake
• Lime Congealed Salad
• Mint Brownies
• New York Style Cheesecake
• Peanut Butter Cheesecake Brownie Babies
• Pecan Pie
• Pound Cake
• Watergate Salad
• White Chocolate Pie

“Pleasant words are a honeycomb,
sweet to the soul and healing to the bones.”
Proverbs 16:24

Three Cheese Chicken Penne Pasta Bake

Monica Sigmon

Ingredients:
1 ½ cups Penne Pasta, uncooked
1 pkg. (9 oz.) fresh Spinach Leaves
1 lb. boneless skinless Chicken Breasts, cut into bite-size pieces
1 tsp. dried Basil Leaves
1 jar (14 ½ oz.) Spaghetti Sauce
1 can (14 ½ oz.) diced Tomatoes, drained
2 oz. (1/4 of 8 oz. pkg.) Cream Cheese, cubed
1 cup Shredded Mozzarella Cheese, divided
2 tbsp. Grated Parmesan Cheese

Heat oven to 375ºF. Cook pasta as directed on package, adding spinach to the boiling water the last minute. Cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in spaghetti sauce and tomatoes; bring to boil. Simmer on low heat 3 min. or until chicken is done. Stir in cream cheese. Drain pasta mixture; return to pan. Stir in chicken mixture and ½ cup mozzarella. Spoon into 2-qt. casserole or 8-inch square baking dish. Bake 20 min. Sprinkle with remaining cheeses. Bake 3 min.

Creamy White Chili

Melissa Gardner

Ingredients:
1 whole Rotisserie Chicken, shredded (just meat, no skin)
1 medium Onion, chopped
1 ½ tsp. Garlic Powder
1 tbsp Vegetable Oil
2 cans (15 ½ oz each) Great Northern Beans, rinsed and drained
1 can (14 ½ oz) Chicken Broth
2 cans (4 oz each) chopped Green Chilies
1 tsp. Salt
1 tsp. ground Cumin
1 tsp. dried Oregano
½ tsp. Pepper
¼ tsp. Cayenne Pepper
1 cup Sour Cream
½ cup Whipping Cream

In a large pot, heat chicken, garlic and onion powder in oil until onions soften. Add beans, broth, chilies, and seasonings. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes. Remove from heat and stir in sour cream and whipping cream. Serve immediately.

Parmesan-Garlic Chicken

Monica Sigmon

Ingredients:
½ cup Grated Parmesan Cheese
1 env. Good Seasons Italian Dressing Mix
½ tsp. Garlic Powder
6 boneless skinless Chicken Breast halves (2 lb.)

Heat oven to 400°F. Mix cheese, dressing mix and garlic powder. Moisten chicken with water; coat with cheese mixture. Place in shallow baking dish. Bake 20 to 25 min. or until chicken is done.

Chicken Pot Pie

Melissa Gardner

Ingredients:
4 cups Cooked Chicken (I use rotisserie)
1 cup chopped Celery
1 cup chopped Carrots
1 cup chopped Onion
1 large Potato, peeled and cut into cubes
1 stick Butter
½ cup Flour
1 cup Half-n-Half
2 cups Chicken Broth

Pastry:
1 cup Flour
½ tsp. Salt
1/3 cup Crisco
2-3 tbsp cold Water

Cook vegetables in butter for 5-10 minutes. Add the flour to the veggies and cook one minute, stirring constantly. Combine broth and half-n-half. Gradually stir into veggie mixture. Cook over medium heat until thick and bubbly (always stirring). Add salt, pepper and chicken. Stir to combine. Pour into 9 x 13 dish. Mix pastry ingredients together and roll out to spread over chicken mixture. Bake at 400 degrees for 40 minutes (uncovered).

Shredded BBQ Crockpot Chicken

Ashlee Wallace

Ingredients:
6 skinless, boneless Chicken Breast halves
12oz. bottle Barbeque Sauce
½ cup Italian Salad Dressing
¼ cup Brown Sugar
2 tbsp Worcestershire

Place chicken in a slow cooker. In a bowl, mix all other ingredients. Pour over the chicken. Cover, and cook 6 hours on low or3-4 hours on high. Before serving, shred chicken with two forks within Crockpot and mix back into sauces before serving. (I put my chicken in frozen, if they’re not frozen I’d suggest cutting down the cooking time).

Swiss Chicken

Monica Sigmon

Ingredients:
8-10 pcs. boneless skinless Chicken Breasts
1 can Cream of Chicken Soup
½ can Water
5-6 slices of Swiss Cheese
1 stick Butter, melted
1 (8 oz.) pkg. Pepperidge Farm Dressing Mix

Place chicken in 9 x 13 baking dish that has been sprayed with Pam. Mix soup and water and pour over chicken. Place slices of cheese over soup mixture. Mix melted butter with dressing mix and sprinkle over cheese. Bake at 350º for 40 to 50 minutes.

Chicken and Rice Casserole

Laura Pearman

Ingredients:
1 can of Chicken or 2 cooked Chicken Breasts, diced or shredded
1 can Cream of Mushroom Soup
2 to 3 cups Rice
1 to ½ cups of Cheese

Cook rice according to the directions on the package. Preheat oven to 350 degrees. Combine the chicken, cream of mushroom soup, ½-cup cheese and chicken in a medium sized bowl. Pour mixture into a casserole dish and cook the dish for 30 minutes. Take the casserole out of the oven and place the cheese on top of the casserole. Cook for an additional 10 minutes or until the cheese is melted.

Instead of using rice, you can also use 2 to 3 cups of cooked penne or retina pasta.

Coca Cola BBQ Chicken

Laura Pearman

Ingredients:
4 thawed Chicken Breasts (I have also used chicken tenderloins and these also work great)
1 cup of Ketchup
12 oz (one can) of Soda (I have used coke, diet coke, and dr. pepper and all three tasted the same)

Preheat the oven to 350 degrees. Combine the ketchup and soda together and mix until blended well. Place the chicken into a 2 to 3 quart casserole dish and poor the ketchup/soda mixture on top of the chicken until well coated. Cook for 45 minutes to an hour or until the chicken is done

If using the tenderloins, the cooking time will be around 30 to 45 minutes.

Crockpot Chicken Enchiladas

April Dixon

Ingredients:
1.5 lbs Chicken Breasts
1 jar Chicken Gravy
4oz can Green Chopped Chilies
1 Onion, chopped
Soft Tortillas
Shredded Cheese

Combine chicken, gravy, chilies and onion in slow cooker. Cook on low 5-6 hrs. Take chicken out and shred it. Fill tortillas with chicken and sauce from cooker, top with cheese, and roll tortilla. Pour excess sauce and cheese over and bake at 350 for 15-20 min. Serve hot.

French Onion Topped Creamy Chicken and Broccoli Casserole

Ashlee Wallace

Ingredients:
1 Bag (14 oz.) Frozen Broccoli Florets, Thawed or Fresh Broccoli cut into Florets
2 cups of diced cooked Chicken/2-3 chicken breasts or a rotisserie chicken
1 can of Cream of Chicken or Cream of Mushroom Soup
½ cup Mayonnaise
½ cup Milk
1 cup Shredded Cheddar Cheese
1 cup French-Fried Onions, coarsely crushed

Heat over to 350 degrees. Spray an 8-inch (2-quart) glass baking dish with cooking spray.

Layer broccoli and chicken in baking dish. In medium bowl, mix soup, mayo and milk; stir in cheese. Spread over chicken and broccoli. Cover dish with foil.

Bake 30 minutes. Sprinkle with onions. Bake uncovered 20 to 25 minutes longer or until bubbly.

Creamy Chicken & Wild Rice (Crock-Pot)

Laura Pearman

Ingredients:
2 cans (10 ¼ ounce each) Condensed Cream of Chicken soup
1 ½ cups Water
4 large Carrots (around 3 cups)
1 package (6 ounces) seasoned Long-Grain and Wild Rice Mix
8 skinless, boneless Chicken Breast halves

Stir the soup, water, carrots, rice and seasoning packet in a 3 ½-quart crock-pot. Add the chicken and turn to coat with the soup mixture. Cover and cook on LOW for 7 to 8 hours (or on high for 4 to 5 hours) or until the chicken is cooked through.

Chicken and Veggie Pancakes

Laura Pearman

Ingredients:
1 package Oat Bran Pancake Mix
1-cup Milk or Water
½ cup frozen Carrots, thawed and chopped
½ cup frozen Broccoli crowns, thawed and chopped
½ cup frozen Peas, thawed
½ cup frozen Corn, thawed
1 cup shredded Chicken
Oil for frying
Maple Syrup, for serving

Mix:

Prepare the pancake batter as directed on the package instructions. Mix in 1 cup of milk or water to thin out the batter. Add the chopped vegetables and shredded chicken to the batter and mix to combine.

Cook:

Coat a nonstick skilled with oil over medium heat. Drop large spoonfuls of the batter into the hot pan. Cook for 2 minutes on each side

Creamy Chicken & Pasta Bake

Monica Sigmon

Ingredients:
1 ½ cups Rotini Pasta, uncooked
1 small bunch Broccoli, cut into florets (about 3 cups)
1 lb. boneless skinless Chicken Breasts cut into bite-size pieces
½ cup Chicken Broth
2 oz. (1/4 of 8 oz. pkg.) Cream Cheese, cubed
1 cup Shredded Mozzarella Cheese, divided
2 tbsp. Grated Parmesan Cheese

Heat oven to 375ºF. Cook pasta in large saucepan as directed on package, adding broccoli for the last 3 min. Meanwhile, heat large nonstick skillet on medium-high heat. Add chicken; cook 3 min. or until no longer pink, stirring frequently. Stir in broth; simmer 3 min. or until chicken is done. Add cream cheese; cook and stir on low heat 1 min. or until cream cheese is melted. Stir in ½ cup mozzarella. Drain pasta and broccoli. Add to chicken mixture; mix lightly. Spoon into 8-inch sq. baking dish; cover. Bake 15 min. or until heated through. Sprinkle with remaining cheeses. Bake, uncovered, 3 min. or until melted. Let stand 5 min.

Oven Baked Chicken Parmesan

Monica Sigmon

Ingredients:
4 boneless skinless Chicken Breasts (or more)
1 Egg, slightly beaten
¾ Italian Seasoned Dry Breadcrumbs
1 jar (26 or 28 oz.) Pasta Sauce (any brand)
1 cup shredded Mozzarella Cheese

Preheat oven to 400º. Dip chicken in egg, then in Italian bread crumbs, coating well. In 13 x 9 inch glass baking dish, place chicken. Bake uncovered for 20 minutes.

Remove chicken from over and pour pasta sauce over chicken, then top with mozzarella cheese. Bake an additional 10 minutes or until chicken is no longer pink inside and cheese is melted. Serve over cooked pasta.

Chicken Stroganoff

Kim McManus

Ingredients:
1 lb. boneless, skinless Chicken Tenderloin
½ Onion, chopped (or less depending on your taste)
2 cloves Garlic (or ½ tsp garlic powder)
1 tbsp Olive Oil
1 ½ oz. package Beef Stroganoff Sauce Mix
3 ½ cups Water
1 cup Sour Cream
¾ of a 1 lb. bag of Wide Egg Noodles

In heavy skillet, cook chicken tenders, onion and garlic in olive oil until chicken is thoroughly cooked, stirring frequently. Add water, sauce mix and noodles and mix well. Bring to a boil and stir. Cover, reduce heat to medium low and cook 8-10 min or until noodles are tender. Add sour cream and mix well. Cook and stir just until heated; do not boil.

Chicken Squares

Lauren Holbrook

Ingredients:
makes 4 squares
1 (3 oz.) pkg. softened Cream Cheese
2 tbsp melted Butter
2 cup cubed Chicken, cooked (2 whole chicken breasts or 1 Large can white chicken meat, drained)
¼ tsp. Salt
1/8 tsp. Pepper
2 tbsp Milk
1 (8 oz.) can Crescent Dinner Rolls

Blend cheese and margarine until smooth. Add remaining ingredients. Mix well. Separate rolls into 4 rectangles; seal perforations. Spoon ½ c. mixture into center of each rectangle. Pull 4 corners of dough to center of mixture; seal by squeezing together. Works best if allow dough to set out for 5 or 10 minutes before use. Brush tops with butter or egg white. Sprinkle with bread crumbs or sesame seed if desired. Bake on cookie sheet, 350 for 20 minutes.

Chicken and Spinach Pasta Bake

Lauren Holbrook

Ingredients:
Makes 4 to 6 servings
8 ounces uncooked Rigatoni
1 tbsp Olive Oil
1 cup finely chopped Onion (about 1 medium)
1 (10 oz.) package frozen Chopped Spinach, thawed
3 cups cubed cooked Chicken Breasts
1 (14.5 oz.) can Italian-style diced Tomatoes
1 (8 oz.) container Chive-and-Onion Cream Cheese
½ tsp Salt
½ tsp Pepper
1 ½ cups (6 oz.) shredded Mozzarella Cheese

Prepare rigatoni according to package directions. Meanwhile, spread oil on bottom of an 11- x 7-inch baking dish; add onion in a single layer. Bake at 375° for 15 minutes or just until tender. Transfer onion to a large bowl, and set aside. Drain chopped spinach well, pressing between layers of paper towels. Stir rigatoni, spinach, chicken, and next 4 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese. Bake, covered, at 375° for 30 minutes; uncover and bake 15 more minutes or until bubbly.

Creamy Chicken Enchiladas

Melissa Gardner

Ingredients:
1 (10 ¾ oz.) can Cream of Chicken Soup
1 8 oz. container Sour Cream
1 cup Pace Picante Sauce
2 tsp. Chili Powder
2 cups of shredded Cooked Chicken (I use rotisserie)
1 cup shredded Monterey Jack Cheese
10 taco sized Flour Tortillas, warmed

Combine soup, sour cream, Picante sauce and chili powder in a bowl. Mix one cup of the sour cream/soup mixture with the chicken and cheese (in a separate bowl). Spread about ¼ cup of the chicken mixture down the center of each tortilla. Roll the tortillas up like a burrito and place them seam-side down in a 3 qt. (9 x 13) shallow baking dish. Pour the remaining sour cream/soup mixture over the enchiladas. Cover with aluminum foil. Bake at 350 for 40 minutes or until hot.

Chicken Cordon Bleu

Kim McManus

Ingredients:
4-6 boneless, skinless Chicken Breasts
2 cans Cream of Chicken Soup
1 (16 oz.) container of Sour Cream
4-6 slices of Bacon
4-6 slices of Ham
4-6 slices of Mozzarella

Mix (whisk) soup and sour cream in bowl. Grease bottom of 9x13 baking dish. Wrap each piece of chicken with a slice of cheese, then ham, and then bacon and then place in dish. Top with soup and sour cream mixture. Cover with tin foil. Bake at 300 degrees for 3 hours or 325 for 2 ½ hours. Serve with mashed potatoes; sauce in pan makes terrific gravy.

Chicken and Pasta Dish

Misty Hood

Ingredients:
Any type of noodle. I use spiral or Bow Tie.
1 can of Tomatoes
1 can of Shredded Green Beans
Parmesan Cheese
2 Chicken Breasts

Cut up chicken into small cubes and grease a pan with 1 tablespoon of olive oil. Cook chicken on medium-low temperature according to how fast it’s cooking. Boil and drain noodles. Drain the cans of tomatoes and green beans. Add cooked chicken, tomatoes, green beans to the cooked noodles. Add enough Parmesan cheese to coat the dish (I use usually around 2 table spoons). Stir it all up and let it cook on low for 5-10 minutes.

Chicken Enchiladas

Kim McManus

Ingredients:
6 Chicken Breasts, cooked and cubed
8 Tortillas
2 cups Shredded Cheese
2 cans Cream of Chicken
1 (16 oz.) Sour Cream
1 can Chicken Broth

Mix chicken and cheese. Put a couple tsps of chicken mixture into a tortilla. Add a dollop of sour cream. Roll up and place in 9x13 dish and cover all enchiladas with a mixture of cream of chicken soup and broth that has been heated together in sauce pan. Cover with cheese. Bake 30-35 min at 350 degrees.

Best Baked Chicken

Ashlee Wallace

Ingredients:
I half this recipe
8 skinless, boneless Chicken Breast halves
1 cup Sour Cream
2 tbsp fresh Lemon Juice
2 tsp Soy Sauce
2 tsp Garlic Salt
1 dash Pepper
1 (6 oz.) package Herb-Seasoned Stuffing Mix, crushed into crumbs
½ cup Butter, melted

Preheat oven to 375 degrees. Lightly grease a baking dish. In a medium bowl, mix the sour cream, lemon juice, soy sauce, garlic salt and pepper. Dip each chicken breast in the sour cream mixture, and then roll in the stuffing mix to coat. Arrange chicken in the prepared baking dish. Drizzle with the melted butter. Bake 40 to 50 minutes until the chicken in no longer pink.

Turkey Burgers with Brie and Grilled Apples

Melissa Gardner

Ingredients:
1 package freshly Ground Turkey
3-4 1 inch cubes of Brie Cheese, ½ inch thick
1 tbsp Olive Oil
Salt and Pepper to taste
1 large Granny Smith Apple, cored and sliced ½ inch thick crosswise
1 tbsp Vegetable Oil
3-4 Rolls

To prepare the burgers, shape the meat firmly into 3-4 round uniform patties about 1 ½ inches thick. Make a small indentation in the center of each patty and place 1 cube of the cheese in each. Knead the meat slightly to cover the hole. Brush both sides of the burgers lightly with olive oil and season with salt and pepper to taste. Heat a large cast iron skillet over medium high heat until just smoking. Cook the burgers to your liking. Brush the apples on both sides with the vegetable oil. Grill until golden on both sides. Place a burger on the bottom of each roll, top with 1 or 2 apple slices and a dollop of ketchup.

Chicken Crescents

April Dixon

Ingredients:
2 cans Crescent rolls
Breadcrumbs
4 Chicken Breasts
8oz Cream Cheese
2 tbsp Milk
5 tbsp Butter

Bake 4 chicken breasts at 350 for 40 min. Shred chicken and mix with cream cheese and milk. Scoop mixture into square shaped crescent rolls (made by putting 2 side by side and pressing together gently). Roll each crescent in butter and bread crumbs. Bake at 400 for 15 min. Serve hot.

Balsamic BBQ Chicken/Steak

Priscilla Martin

Ingredients:
For the Balsamic BBQ sauce:
1 cup Balsamic Vinegar
¾ cup Ketchup
1/3 cup Brown Sugar
1 Garlic clove, minced
1 tbsp Worcestershire Sauce
1 tbsp Dijon Mustard
½ tsp Salt
½ tsp freshly ground Black Pepper

For the chicken or steak:

4 pieces chicken (any combination) or 4 pieces of NY Strip
Salt and freshly ground pepper

BBQ Sauce:

Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15-20 minutes

Chicken/Steak:

Place a grill pan over medium heat or preheat a gas or charcoal grill. Season the meat with salt and pepper. Lightly coat with some of the BBQ sauce using a pastry brush. Place the meat on the grill. Place the remaining BBQ sauce, still in a saucepan, over low heat and allow to gently simmer while the meat cooks. Cook the chicken about 8 minutes per side. Cook the steaks starting at 4 minutes per side. Continually brush the meat with BBQ sauce every few minutes. Remove the meat from the grill and let rest for at least 5 minutes. Serve with the heated BBQ sauce alongside.

Alternatively, the chicken can be baked in the oven. Preheat the oven to 375 degrees F. Place the chicken skin side up in a baking dish and bake for 25 minutes. Remove the baking dish from the oven and spoon the BBQ sauce all over the top of the chicken. Bake for another 15 minutes.

Noodle Casserole

Misty Hood

Ingredients:
Serves 3

¼ lb. of Ground Beef
8 oz. bag of Egg Noodles
2 tbsp of Sour Cream
¼ of an Onion
1 large can of Tomato Sauce
½ bag of shredded Cheddar Cheese

Brown meat with the cut up onion in a pan. Drain meat and pour tomato sauce in the pan and simmer on low. Boil the noodles until tender. Drain and add sour cream. Mix well. Pour noodles in a baking dish then layer with the meat sauce. Top with cheese. Bake 350 for 15 minutes. Serve with bread and salad.

Chili Beans

Priscilla Martin

Ingredients:
1-1.5 lbs of Ground Beef
1 Onion
1 can of diced Tomatoes
1 bag of Pinto Beans
Chili Powder
Salt and Pepper

Wash, then cook pinto beans until tender. Brown the ground beef, drain the grease and add to the beans. Cut up onions and add to beans. Add can of tomatoes. Add chili powder, salt and pepper to taste. Let simmer over medium heat until thick.

**For Spicier Beans you can add Cayenne Pepper and a can of diced green peppers

Mexican Lasagna

April Dixon

Ingredients:
1 lb Ground Beef
Flour Tortillas
Salsa
1 cup Refried Beans
1 cup Sour Cream
1 bag shredded Mexican Cheese

Brown beef, drain and mix with salsa. Layer ingredients in 9x13 baking dish: Beef and Salsa mix, tortillas, Beef and Salsa mix, beans, sour cream, cheese. Repeat layering 1-2 more times. Bake at 350 for 30 min.

Slow Cooker Barbeque Beef Sandwiches

Lauren Holbrook

Ingredients:
Makes 12 Servings
1 (3 ½ pound) Eye of Round Roast, cut in half vertically
2 tsp Salt – divided
2 Garlic cloves, pressed
1 (10 oz.) can Beef Condensed Beef Broth
1 cup Ketchup
½ cup Brown Sugar
½ cup Lemon Juice
3 tbsp Steak Sauce
1 tsp coarse Ground Pepper
1 tsp Worcestershire Sauce
12 Kaiser Rolls or Sandwich Buns

Sprinkle beef evenly with 1 teaspoon salt. Stir together remaining 1 teaspoon salt, garlic, and next 7 ingredients. Pour half of mixture into a 5 ½ quart slow cooker. Place beef in slow cooker and pour remaining mixture over beef.

Cover and cook on high 7 hours.

Shred beef in slow cooker with 2 forks. Serve in rolls or buns with slaw.

Taco Crescent Dish

Misty Hood

Ingredients:
1 Can of Tomatoes
1 Container of Pillsbury Crescent Rolls
½ Bag of Shredded Cheddar Cheese
½ lb. Ground Beef
1 Pack of Taco Seasoning
Lettuce
1 Cup of Salsa

Brown meat in a pan. Add 1 tablespoon of taco seasoning. Add 1 cup of salsa (enough to coat the meat). Simmer on low a few minutes. Roll out the crescent rolls and break apart the squares. Place the crescent rolls around your baking dish (I use a 9 by 9 dish) in the shape of your dish so that the meat can go in the middle. I put the tip of the triangle I the dish and the fat part at the top. Mash them together if there are any open spaces. Pour in the meat into the crescent dish. Put a layer of cheese of top. Cook on 350 until crescent roll looks done (usually 20 min.) bake uncovered. After it’s baked place cut up lettuce and tomato on top (as much as you like)

Hamburger and Pasta Casserole

Laura Pearman

Ingredients:
1-pound Hamburger (or turkey)
1 box Medium Shell Pasta
1 to 1 ½ medium cans of Spaghetti Sauce
1 cup of Cheese

Brown meat and cook the pasta shells. Combine the meat, pasta and spaghetti sauce into a casserole dish. Cook at 350 degrees for 30 minutes or until the sauce is bubbling. Spread the cheese over the dish and cook until the cheese has melted (around 10 minutes).

Chili in the Crockpot

April Dixon

Ingredients:
1 lb Ground Beef
2 cans diced Tomatoes with Pepper and Onion
1 can Kidney Beans
½ cup Red Wine
1 pack Chili Seasoning Mix
1 tbsp Chili Powder

Brown beef and drain. Mix with all other ingredients in slow cooker. Cook on low for 6-7 hrs. Awesome with cornbread.

Sloppy Joe Casserole

Ashlee Wallace

Ingredients:
1 lb. Ground Beef
1 packet of Sloppy Joe Mix
1 small can of Tomato Paste
1 small can Tomato Sauce
1 package of Shredded Mexican Cheese Mix
16 oz. Cottage Cheese or Ricotta
Small pasta of your choice (we like using shells)

Preheat oven to 375. Brown g. beef and drain. Add tomato sauce, paste, mix, and 1 ¼ cup of water and about a hand full of the shredded cheese. Stir and let it simmer until it thickens. I use an 8X8 pan and it just fits. You can use whatever you want. Layer the cooked pasta to cover the bottom. Spread the cottage cheese over the pasta (about half of it). Then the sauce and then sprinkle the cheese. Repeat until the ingredients are gone. Making sure that you end with the shredded cheese on top. Bake for 35-40 minutes on 375.

Beef Stroganoff (Crock Pot)

Ashlee Wallace

Ingredients:
2 ½ lbs Round Steak, cut into ½ inch strips
¼ tsp Flour
1 tsp Seasoned Salt
¼ tsp Pepper
½ tsp Paprika
1 tbsp Olive Oil
1 (8 oz) carton of fresh Mushrooms, sliced
½ cup canned Beef Broth
½ cup Water
1 pkg dry Onion Soup Mix
1 cup Sour Cream

In a plastic bag, mix flour, seasoned salt, pepper, and paprika. Toss meat strips in flour mixture until coated. In the slow cooker pot or a skillet, brown meat in hot oil. Add mushrooms and brown lightly. Remove from heat. Transfer to Crockpot if needed and stir in broth, water, and onion soup mix. Cook on LOW for 6 to 8 hours. Stir in sour cream. Cover and cook on HIGH for another 30 minutes. Serve over hot noodles.

Sausage and Tomato Rigatoni

Melissa Gardner

Ingredients:
1 lb. Rigatoni Pasta
1 lb. Italian Sausage (ground or linked)
1 Red Onion, sliced
1 small can Tomato Paste
½ cup Kraft Sun-Dried Tomato Dressing
¼ cup fresh Parsley, chopped
½ cup grated Parmesan Cheese

Cook pasta as directed on package, drain. Meanwhile, brown sausage in large nonstick skillet, drain. Stir in onions and tomato paste; cover. Cook 15 minutes or until onions are tender and sausage is cooked through, stirring occasionally. Stir in dressing. Toss sausage mixture with pasta. Sprinkle with parsley and cheese.

Crock-Pot Beef Stew

Kathy Scott

Ingredients:
1 lb. Lean Stew Beef
1 can Golden Mushroom Soup
1 can of Water
1 pkg. Onion Soup
½ cup Water

Place in crock-pot and cook on low for 6-8 hours.

Baked Spaghetti

April Dixon

Ingredients:
1 lb Ground Beef
1 jar Chunky Garden Ragu sauce
1 Pepper, chopped
1 Onion, chopped
Spaghetti Noodles
Shredded Mozzarella Cheese

Brown beef, drain, added Chunky Garden Ragu sauce, pepper, onion. Cook spaghetti noodles according to box. Heat oven to 350. Layer noodles and sauce and top with mozzarella cheese. Bake at 350 for 10 to 15 min or until cheese is bubbling.

Homemade Pizza Sauce

April Dixon

Ingredients:
1 chopped Onion
4 tbsp minced Garlic
4 tbsp Oil
2 cups chopped Fresh Tomatoes
16 oz Tomato Sauce
12 oz Tomato Paste
2 tsp Salt
4 tsp Oregano
4 tsp Basil
¼ tsp Pepper

In large skillet, sauté onion and garlic in oil until tender. Stir in remaining ingredients. Simmer 30 min over medium heat, stirring occasionally. Can be used now or frozen for later.

Homemade Pizza Rolls

April Dixon

Ingredients:
10 oz. package refrigerated Pizza Dough
Pepperoni
Sliced Mozzarella Cheese
Grated Parmesan Cheese
Milk

Cut dough into 4 squares. Spread pizza sauce and top with pepperoni and cheese slices. Fold into triangles. Rub with milk and sprinkle with grated parmesan cheese. Bake at 350 for 20-30 min or until brown and hot on the inside.

Stromboli

Kim McManus

Ingredients:
1 loaf frozen Bread Dough (thawed)
Ham slices
Salami or Pepperoni slices (your preference)
Mozzarella Cheese slices
1 Egg
Parmesan Cheese

Once bread is thawed and has risen, roll out and spread over a cookie sheet. Lay slices of ham on top of dough (about 6 slices but more if you prefer), then add a layer of salami or pepperoni (as much or as little as you prefer), and then a layer of mozzarella slices (about 6 slices). Roll up from the long side. Brush the dough with beaten egg and sprinkle parmesan cheese on top. Bake 30 min at 350 degrees. Cut and serve slices with a favorite marinara sauce for dipping.

Pasta with Tomato Cream Sauce

Kim McManus

Ingredients:
16 oz of Pasta of choice (I like bowtie)
½ tsp Salt
1 cup Half and Half Milk
¼ tsp Pepper
2 cloves Garlic (1/2 tsp. garlic powder)
1 tbsp Basil
1 jar Pasta Sauce (I recommend Bertolli’s five cheese marinara)

Cook pasta and drain. Combine rest of ingredients in sauce pan and simmer on low heat for 45-50 min. Serve on pasta and add parmesan and mozzarella for fun!

Baked Ziti

Melissa Gardner

Ingredients:
1 pound dry Ziti Pasta
1 Onion, chopped
1 pound lean Ground Beef
2 (26 oz.) jars Spaghetti Sauce
6 ounces Provolone Cheese, sliced
1 ½ cups Sour Cream
6 ounces Mozzarella Cheese, shredded
2 tbsp grated Parmesan Cheese

Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: ½ of the ziti, Provolone cheese, sour cream, ½ sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese. Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Spinach & Tomato Fusilli

Melissa Gardner

Ingredients:
1 lb. Fusilli/Rotini pasta
¼ cup Olive Oil
1 clove Garlic, minced
1 pint Cherry/Grape Tomatoes, halved
1 (9 oz.) bag fresh Spinach, roughly chopped
1 cup Asiago Cheese
½ cup grated Parmesan cheese
1 tsp. Salt
¾ tsp. ground Pepper

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving ½ cup of the cooking liquid. Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes. Add the cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine.

Fresh Tomato Sauce

Priscilla Martin

Ingredients:
5 large Tomatoes
¼ cup Olive Oil
4 large cloves Garlic, finely minced
1/3 cup fresh Basil
1 teaspoon Salt, Black Pepper and Red Pepper Flakes

No need to peel tomatoes – just wash, dry, and cut out cores. Cut tomatoes in half and squeeze out the juice and seeds into a strainer placed over a mixing bowl or large measuring cup. Coarsely chop tomatoes. In large skillet combine olive oil and garlic over medium heat. As soon as the first bits of garlic start to brown – add your tomatoes. Stir well. Let simmer without stirring over medium-high heat until tomatoes start to look soft. Press tomatoes down with wooden spoon. Add about half the basil, 1 teaspoon of salt and 1 teaspoon of pepper – stir well. Simmer briskly until thick sauce. Add some strained tomato juice if desired. Stir in the remaining basil at the end. Add additional salt and pepper to taste. Cooking time should take approximately 10 minutes and makes enough for one pound of pasta.

Grandma’s Meat Loaf/ Meatballs

Priscilla Martin

Ingredients:
2 lbs of Ground Beef (97% lean)
½ Green Pepper
½ Onion
2 cloves of Garlic
2 Eggs
1 can Carnation Milk
½ tsp Salt and Pepper
½ can of Tomato Sauce
½ cup Breadcrumbs
2 tbsp grated Cheese

Grind together the green pepper, the onion, and the garlic. Mix all the ingredients together and form a meatloaf or meatballs.

Sauce:
1 jar of Ragu
2 cans of Tomato Sauce
Salt/Pepper/Adobo Goya – to taste
1 tsp of Sugar
Grated Cheese – to taste

Combine and heat in sauce pan. Line bottom of baking dish with sauce. Place meatloaf/meatballs in the sauce. Pour remaining sauce over of the loaf, as desired. Cook at 350 degrees F for 1 ½ hours.

Turkey Meatloaf

Lauren Holbrook

Ingredients:
1 ½ pounds Ground Turkey
1 small yellow Onion, chopped
½ cup Breadcrumbs
1 Egg, beaten
1 cup grated Parmesan
2 tbsp Dijon Mustard
2 tbsp dry Parsley or Italian Seasoning
7 ounce jar Roasted Red Peppers, cut into ½ inch pieces

Heat oven to 400. Combine all ingredients plus ½ tsp salt and pepper. Place in loaf pan. Bake 45 minutes. Let rest 15 minutes before slicing.

Entrees

• Bacon Cheeseburger Meatloaf
• Baked Spaghetti
• Baked Ziti
• Balsamic BBQ Chicken/Steak
• Beef Stroganoff (Crock-Pot)
• Best Baked Chicken
• Cheesy Chicken
• Chicken & Pasta Dish
• Chicken & Rice Casserole
• Chicken & Spinach Pasta Bake
• Chicken & Veggie Pancakes
• Chicken Cordon Bleu
• Chicken Crescents
• Chicken Enchiladas
• Chicken Pot Pie
• Chicken Squares
• Chicken Stroganoff
• Chili Beans
• Chili in the Crock-Pot
• Coca Cola BBQ Chicken
• Creamy Chicken & Pasta Bake
• Creamy Chicken & Wild Rice (Crock-Pot)
• Creamy Chicken Enchiladas
• Creamy White Chili
• Crock-Pot Beef Stew
• Crock-Pot Chicken Enchiladas
• French Onion topped Creamy Chicken and Broccoli Casserole
• Fresh Tomato Sauce
• Grandma’s Meatloaf/Meatballs
• Hamburger & Pasta Casserole
• Homemade Pizza Rolls
• Homemade Pizza Sauce
• Mexican Lasagna
• Noodle Casserole
• Oven Baked Chicken Parmesan
• Parmesan-Garlic Chicken
• Pasta with Tomato Cream Sauce
• Sausage and Tomato Rigatoni
• Shredded BBQ Crock-Pot Chicken
• Sloppy Joe Casserole
• Slow Cooker Barbeque Beef Sandwich
• Spinach & Tomato Fusilli
• Stromboli
• Swiss Chicken
• Taco Crescent Dish
• Three Cheese Chicken Penne Pasta Bake
• Turkey Burgers with Brie & Grilled Apples
• Turkey Meatloaf

“He humbled you and let you be hungry, and fed you with manna which you did not know, nor did your fathers know, that He might make you understand that man does not live by bread alone, but man lives by everything that proceeds out of the mouth of the LORD.”
Deuteronomy 8:3

Bacon Cheeseburger Meatloaf

Ashlee Wallace

Ingredients:
1 lb. Ground Beef
10 slices Bacon, cooked and crumbled
1 (8 oz.) package sharp Cheddar, grated
2 large Eggs, lightly beaten
¼ cup Breadcrumbs
¼ cup Mayonnaise
1 tbsp Worcestershire sauce
¼ tsp Salt
¼ tsp ground Black Pepper
1/3 cup Ketchup
2 tbsp Prepared Mustard
1 (3 oz.) can French fried onions

Preheat oven to 350 degrees F. In a large bowl, combine the ground chuck and next 8 ingredients, mixing well. In a small bowl, combine the ketchup and mustard. Stir ¼ cup ketchup mixture into meat mixture, reserving remaining ketchup mixture. Press meat mixture into a 9 by 5 by 3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 40 minutes. Top with French fried onions; bake another 10 to 15 minutes, or until meat is no longer pink.

Oriental Salad

Melissa Gardner

Ingredients:
1 bag Broccoli Slaw
1 package (1/4 cup) sliced Almonds
¼ cup Rice Wine Vinegar
¼ cup Sugar
¼ cup Vegetable Oil
1 package Oriental Ramen Noodles

Put broccoli slaw in a bowl. Mix rice wine vinegar, oil, sugar and oriental seasoning packet from noodles together. Pour on top of broccoli slaw. Right before serving, put crumbled ramen noodles and almonds on salad. Mix together.

Buttery Corn Casserole

Kim McManus

Ingredients:
2 Eggs, lightly beaten
1 (5 oz.) can Evaporated Milk
3 tbsp melted Butter
2 cups shredded Cheddar Cheese
2 (15.25 oz) cans of Whole Kernel Corn, drained
1 cup crushed Butter-Crackers (Club)

Combine eggs, milk, 2 Tbsp. butter, corn, cheese and ½ cup cracker crumbs. Spoon into a greased casserole baking dish. Toss the remaining crumbs and butter and sprinkle over corn mixture. Bake uncovered at 350 degrees for 25-30 minutes.

Homemade Mac and Cheese

Kim McManus

Ingredients:
Box of Elbow Noodles
1 stick of Margarine
Kraft Cheese Singles
1 regular can Evaporated Milk
Pepper and Salt

Cook noodles and drain. Pour half noodles into baking dish. Shake a layer of salt and pepper on. Evenly distribute chunks of butter. Put a layer of cheese slices on top, covering the entire area. Put the remaining noodles on top and repeat steps. Pour whole can of evaporated milk over mac and cheese. Bake at 350 for 20 minutes.

Broccoli Casserole 2

Laura Pearman

Ingredients:
3 (10 oz) packages of Chopped Broccoli
1 small Onion, chopped
2 Eggs
1 cup Mayonnaise
1 cup (4 oz) of grated Cheddar Cheese
1 can Cream of Mushroom Soup

Cook broccoli and onion together in microwave oven or on top of the stove until done. Drain as necessary. Combine the other 4 ingredients in a bowl. Add broccoli/onion mixture. Stir well. Coat either a 2 or 3 quart casserole dish with cooking spray. Pour mixture into the casserole dish and cook, uncovered, between 350 and 375 for 45 minutes to an hour, or until set and lightly browned. Can be prepared a day or two ahead before cooking and can also be frozen without cooking. Leftovers can be frozen.

Creamy Broccoli Bake

Kim McManus

Ingredients:
1 ½ lb. Broccoli Florets
½ cup shredded Cheddar Cheese
1 can Cream of Mushroom
1 cup Bisquick baking mix
¼ cup Milk
¼ cup Margarine

Preheat oven to 400 degrees. Heat 1 inch salted water (1/2 tsp salt to 1 cup water) to boiling. Add broccoli. Cover and heat to boiling. Cook 10-12 min. Drain. Place broccoli in ungreased 1 ½ quart round casserole dish. Beat soup and milk, pour over broccoli. Sprinkle with cheese. Mix baking mix and melted margarine until crumbly. Sprinkle over cheese. Bake until crumbs are light brown…about 20 minutes.

Mary’s Macaroni & Cheese

Monica Sigmon

Ingredients:
1 pkg. (16 oz.) Elbow Macaroni, uncooked
¼ cup (1/2 stick) Butter or Margarine
1 Egg
2 ½ cups Milk
½ lb. (8 oz.) Velveeta Pasteurized Prepared Cheese Product, cut up, divided
2 cups Shredded Cheddar Cheese, divided
Paprika

Preheat oven to 350°F. Cook macaroni as directed on pkg. Meanwhile, cut butter into small pieces; place in bottom of 13x9-inch baking dish. Beat egg and milk with wire whisk until well blended; set aside. Drain macaroni. Spoon half of the macaroni over butter in baking dish; sprinkle with 1 cup each of the VELVEETA and Cheddar cheese. Add half of the egg mixture. Repeat layers of macaroni, VELVEETA, Cheddar cheese and egg mixture. Sprinkle lightly with paprika. Bake 15 min. Remove from oven; stir until well blended. Bake an additional 15 min. or macaroni mixture is until heated through and top is golden brown.

Baked Beans

Kathy Scott

Ingredients:
1 lb. Ground Beef
1 large can Van Camps Pork & Beans
1 pkg. Lipton Onion Soup
½ cup Water
1 tbsp Prepared Mustard
1 tsp Vinegar
½ cup Ketchup
1 tbsp Brown Sugar

Brown ground beef and drain grease. Mix soup in water. Combine all ingredients. Stir and pour into casserole and bake at 400 for 30 minutes.

Sour Cream Potatoes

Melissa Gardner

Ingredients:
8 boiled Potatoes, peeled and grated when cold
1 can Cream of Chicken Soup
½ cup and 2 tbsp melted Margarine, divided
1 tsp. Salt
1/3 cup grated Onion
1 cup Cheddar Cheese
1 (16 oz.) container Sour Cream
2 cups Corn Flakes

Mix the grated potatoes, cream of chicken soup, ½ cup melted margarine, salt, onion, cheese and sour cream in a bowl. Put the mixture in a greased 9 x 13 baking dish. Mix the corn flakes with the remaining 2 tbsp margarine and sprinkle on top of the potatoes. Make at 350 for 35 minutes.

Broccoli Casserole

Kathy Scott

Ingredients:
2 boxed Chopped Broccoli
1 (8 oz.) pkg. Velveeta Cheese
1 pkg. Ritz Crackers
½ cup Margarine

Cook and drain broccoli. While broccoli is hot, mix cheese and ¼ cup margarine and place in a baking dish. Mix the rest of the melted margarine and cracker crumbs. Place crumbs on top of broccoli and bake at 325 for 20 minutes.

Creamy Parmesan Mashed Potatoes

Monica Sigmon

Ingredients:
2 lb. Red Potatoes (about 8) cut into ½ inch chunks
1 cup fat-free reduced-sodium Chicken Broth
4 oz. (1/2 of 8 oz. pkg.) Cream Cheese, cubed
½ cup Sour Cream
3 Tbsp. Grated Parmesan Cheese

Place potatoes in large saucepan. Add broth; cover. Bring to boil on high heat; simmer on medium heat 15 min., stirring after 8 min. Uncover; stir potatoes. Simmer, uncovered, 5 to 6 min. or until potatoes are tender and most of broth is absorbed. Add cream cheese. Reduce heat to low. Mash potatoes slightly until cream cheese is melted. Add sour cream and Parmesan; mash until potatoes are smooth and heated through.

Creamy Parmesan Mashed Potatoes

Monica Sigmon

Ingredients:
2 lb. Red Potatoes (about 8) cut into ½ inch chunks
1 cup fat-free reduced-sodium Chicken Broth
4 oz. (1/2 of 8 oz. pkg.) Cream Cheese, cubed
½ cup Sour Cream
3 Tbsp. Grated Parmesan Cheese

Place potatoes in large saucepan. Add broth; cover. Bring to boil on high heat; simmer on medium heat 15 min., stirring after 8 min. Uncover; stir potatoes. Simmer, uncovered, 5 to 6 min. or until potatoes are tender and most of broth is absorbed. Add cream cheese. Reduce heat to low. Mash potatoes slightly until cream cheese is melted. Add sour cream and Parmesan; mash until potatoes are smooth and heated through.

Corn on the Cob

Melissa Gardner

Ingredients:
4 ears of Corn, husked
4 tbsp Butter, softened (not melted)
2 tbsp grated Parmesan cheese
2 tbsp minced Basil
Salt and Pepper to taste

Mix the butter, Parmesan cheese, basil, salt and pepper in a bowl. Rub one tablespoon of the butter mixture over each ear of corn. Wrap each ear of corn in aluminum foil. Grill the corn over direct, high heat for 15 minutes, turning occasionally. (You can also put the corn on a cookie sheet and bake in the oven at 400-450 degrees until corn is tender)

Oven Roasted New Potatoes

Ashlee Wallace

Ingredients:
12-15 Red/New Potatoes Scrubbed and cut in ½ or ¼’s depending on size.
¼ cup Olive Oil
1 clove Minced Garlic
3 tsp. Chopped Fresh Rosemary or 1 tsp. Dried Rosemary

Add olive oil to a pan large enough to add potatoes in one layer. Add potatoes and garlic and toss to coat. Add rosemary and salt and pepper. Bake at 400 degrees for 40 minutes or until tender.

Side Dishes

• Baked Beans
• Broccoli Casserole
• Broccoli Casserole 2
• Buttery Corn Casserole
• Corn on the Cob
• Creamy Broccoli Bake
• Creamy Parmesan Mashed Potatoes
• Homemade Mac & Cheese
• Mary’s Macaroni & Cheese
• Oven Roasted New Potatoes
• Oriental Salad
• Sour Cream Potatoes

“Food is for the stomach and the stomach is for food, but God will do away with both of them. Yet the body is not for immorality, but for the Lord, and the Lord is for the body.”
1 Corinthians 6:13

Appetizers

• Buffalo Chicken Dip
• Corn Dip
• Queso Chili Dip (Crock-Pot)
• Smoked Sausages
• Spicy Sausage Dip
• Sticky Chicken Wings
• Super Easy Taco Dip
• Velveeta Cheeseburger Dip
• White Party Punch

“Or do you not know that your body is a temple of the Holy Spirit who is in you, whom you have from God, and that you are not your own? For you have been bought with a price: therefore glorify God in your body.”
1 Corinthians 6:19-20

White Party Punch

Kim McManus

Ingredients:
2 liter bottle of Gingerale
1 bottle Welch’s White Grape Juice
1 can frozen Lime-ade
1 can frozen Lemon-ade

Combine all ingredients in a large punch bowl.

Smoked Sausages

Kim McManus

Ingredients:
3 Smoked Sausage Rings (like Eckridge)
4 tbsp Flour
2/3 cup Brown Sugar
1 tsp Mustard
1 1/3 cup Pineapple Juice (2 small cans)
2/3 cup Dark Karo Syrup
4 tbsp White Vinegar

Combine all ingredients but sausage in a saucepan, whisk, and heat until bubbly. Pour sauce over sausage pieces. Serves and preserves great from a crockpot.

Velveeta Cheeseburger Dip

Monica Sigmon

Ingredients:
1 lb. Ground Beef
16 oz. Velvetta Pasteurized Prepared Cheese Product
Large can of Rotel

Brown ground beef in a large skillet. While beef is cooking, cut Velvetta into chunks and spray crock pot with Pam. Once ground beef is cooked thoroughly, put Velvetta cheese, can of Rotel, and ground beef into the crock pot. Cook on low until cheese is melted and dip is warm. Good served with tortilla chips. Serves about 30 people.

Sticky Chicken Wings

Monica Sigmon

Ingredients:
2 lbs Chicken Wings (Drumettes are best)
¾ cup Soy Sauce
½ cup Teriyaki Sauce
½ cup melted Butter or Margarine
1 cup firmly packed Light Brown Sugar
1 tbsp Creole Seasoning (can substitute Cajun seasoning)
1 tsp dry Mustard

Heat oven to 375°F. Clean chicken wings, mix all ingredients well except wings. Add wings to mixture in a large bowl and cover or in gallon ziplock bags.

Let wings marinate in mixture for about an hour in the fridge. Place wings in pyrex dish and bake for one hour then broil for five minutes.

Queso Chili Dip (for Crock pot)

Laura Pearman

Ingredients:
1 (8 oz.) package of Cream Cheese
1 small can of diced Rotel Green Chilies
1 can of Chili (with or without beans depending on preference)

Combine all of the ingredients into the crock pot. Cook on low heat until the cream cheese is melted, stirring occasionally. Serve while hot

Super Easy Taco Dip

Priscilla Martin

Ingredients:
1 ½ lbs Hamburger Meat
Small jar of Salsa
Taco Seasoning
1 can Refried Beans
16 oz Sour Cream
1 bag Shredded Cheese

Brown meat with taco seasoning. Mix in the beans and salsa. Spread across the bottom of a casserole dish. Place sour cream on top. Sprinkle shredded cheese over the sour cream. Bake at 350 degrees for 20 minutes

Spicy Sausage Dip

Lauren Holbrook

Ingredients:
1 lb. Hot Sausage - browned
1 can Rotel Tomatoes
1 block Cream Cheese

Mix, pour in 8x8 greased casserole dish. Bake at 350 until bubbly, about 20-30 minutes

Buffalo Chicken Dip

Ashlee Wallace

Ingredients:
8 oz. pkg. Cream Cheese, softened
1/2 cup Blue Cheese or Ranch Salad Dressing
1/2 cup any flavor Frank’s Red Hot Sauce or any hot sauce.
1/2 shredded Cheese (Cheddar, Mozzarella, Mexican, whatever you like)
2 cans (9.75 oz. each) Chicken Breast, drained, you can also use a shredded rotisserie chicken OR 2 shredded baked chicken breasts.

Heat over to 350 degrees. Place cream cheese into deep baking dish. Stir until smooth. Mix in salad dressing, sauce and cheese. Stir in chicken. Bake 20 minutes or until mixture in heated through. Serve with crackers, chips or vegetables.

Corn Dip

Melissa Gardner – Credit belongs to Matt’s sister, Erin

Ingredients:
1 can White Corn, drained
1 can Yellow Corn, drained
1 can Rotell, drained
1 (8 oz.) package Cream Cheese, softened

Combine all ingredients in an 8 x 8 baking dish. Place in a 350 degree oven until warmed through and bubbly (15-20 minutes). Serve with chips for dipping! (I have also used a crock-pot for this recipe and it works great!)

Class Cookbook

• NEW RECIPES!
• Breakfast
• Appetizers
• Side Dishes
• Entrees
• Desserts

**As you make these recipes, look to see who it is that submitted the recipe and take time to pray for that person and their family either while you are making it or before you eat.**

“An excellent wife, who can find? For her worth is far above jewels.

The heart of her husband trusts in her, and he will have no lack of gain.

She does him good and not evil all the days of her life.

She looks for wool and flax and works with her hands in delight.

She is like merchant ships; she brings her food from afar.

She rises also while it is still night and gives food to her household and portions to her maidens.

She considers a field and buys it; from her earnings she plants a vineyard.

She girds herself with strength and makes her arms strong.

She senses that her gain is good; her lamp does not go out at night.

She stretches out her hands to the distaff, and her hands grasp the spindle.

She extends her hand to the poor, and she stretches out her hands to the needy.

She is not afraid of the snow for her household, for all her household are clothed with scarlet.

She makes coverings for herself; her clothing is fine linen and purple.

Her husband is known in the gates, when he sits among the elders of the land.

She makes linen garments and sells them, and supplies belts to the tradesmen.

Strength and dignity are her clothing, and she smiles at the future.

She opens her mouth in wisdom, and the teaching of kindness is on her tongue.

She looks well to the ways of her household, and does not eat the bread of idleness.

Her children rise up and bless her; her husband also, and he praises her, saying:

‘Many daughters have done nobly, but you excel them all.’

Charm is deceitful and beauty is vain, but a woman who fears the LORD, she shall be praised.

Give her the product of her hands, and let her works praise her in the gates.”

Proverbs 31:10-31

Breakfast

• Angel Biscuits
• Banana Bread
• Chocolate Chip Pumpkin Muffins
• Easy Sour Cream Coffee Cake
• Honeybunn Cake
• Lemon Poppy Seed Bundt Cake
• Sausage Balls
• Sausage Bread

“…Weeping may last for the night, but a shout of joy comes in the morning.”

Psalm 30:5

Lemon Poppy Seed Bundt Cake

Melissa Gardner

Ingredients:
2 cups Water
2 Eggs
½ cup Vegetable Oil
2 packages Lemon-Poppy Seed Muffin Mix

Glaze:
2 tbsp Butter, melted
½ tsp. grated Lemon Peel
1 cup Powdered Sugar
1 tbsp Lemon Juice

Heat oven to 350. Grease 12 cup bundt pan; lightly flour. Stir water, oil and eggs in large bowl. Stir in muffin mixes until moistened. Pour into pan; spread evenly. Bake 50-55 minutes or until toothpick inserted in center comes out clean and top of cake is golden brown. Cool in pan 15 minutes. Turn upside down onto heatproof serving plate. Remove pan; cook cake completely. Spoon Lemon Glaze over top of cake, letting some drizzle down the sides.

Glaze: Stir butter, lemon peel and powdered sugar in bowl using spoon. Stir in lemon juice until glaze is smooth and can be drizzled easily.

Banana Bread

Lauren Holbrook

Ingredients:
1 stick Butter
1 cup Sugar
2 Eggs
1 cup Mashed Ripe Bananas
1 1/4 cup sifted All Purpose Flour
3/4 tsp Baking Soda
1/2 tsp Salt

Cream butter and sugar until fluffy. Add eggs one at a time, beating after each one. Stir in bananas. Mix dry ingredients and add in banana mixture. Pour into greased loaf pan and bake at 325 for 50 minutes.

Angel Biscuits

Lauren Holbrook

Ingredients:
2 cups Bisquick
1 cup Sour Cream
1 stick Butter - melted

Mix all ingredients. Divide into muffin pan and bake at 400 for 12- 15 minutes.

Chocolate Chip Pumpkin Muffins

Lauren Holbrook

Ingredients:
1 box Spice Cake Mix
1 can Pumpkin
Chocolate Chips - as many or few as you want.

Mix all ingredients and divide into greased muffin pan. Bake at 350 for 20-25 minutes.

Sausage Balls

Lauren Holbrook

Ingredients:
1 lb. Sausage
12 ounces Cheddar Cheese
2 to 3 cups Bisquick

Mix all ingredients, shape into balls and bake 15-20 minutes at 350.

Easy Sour Cream Coffee Cake

Ashlee Wallace

Ingredients:
1 stick of Margarine or Butter (cut in pieces)
½ cup Brown Sugar
½ cup Sugar
1 cup Flour
1 Egg
½ cup Sour Cream
½ tsp. Baking Soda
¼ tsp. Salt

Crumble the first 4 ingredients together. Take out ¾ cup and set aside.

Mix the rest of the ingredients together with remaining crumbled batter and put into a greased and floured spring form pan. Put set aside crumb mixture on top and bake at 350 degrees for 30-35 minutes.

Sausage Bread

Ashlee Wallace

Ingredients:
1 lb. Italian Sausage
1 Pillsbury French Loaf
1 (8 oz.) bag of Shredded Mozzarella Cheese
1 Egg
Sesame Seeds (optional)

Brown the sausage, drain and cool (I usually brown it the night before). Spray oil “LIGHTLY” onto a cookie sheet. Roll the French Loaf flat onto cookie sheet. Lay a horizontal line of sausage across the center of the bread. Place cheese on top. Fold top over the meat and cheese. Fold bottom of bread over the meat and cheese. Form a ring, placing sealed line on the pan. Cover with egg yolk. Sprinkle with seeds. Bake 20 minutes at 350 degrees.

Announcements: September 7, 2008

Class News

• Thanks David for a wonderful lesson this morning! The title of next week's lesson is: Serving the Lord Faithfully. The background passage for next week is 1 Samuel 2:12-4:1a. The lesson passages for next week are 1 Samuel 3:1-10, 15-4:1a. We still have plenty of extra copies of our new Learner Guide. Feel free to pick up a copy from the LJG room next Sunday if you need one!
• Welcome Billy & Priscilla Martin and Justin & Cindy Hill. We enjoyed having you with us this morning. Congratulations to Justin & Cindy on your baptism this morning.
• Happy Birthday to Melissa Gardner this Saturday, September 13th!
• If you would like your name, e-mail and phone number added to our blog directory please let Melissa know!
• Mark your calendar for our next class social: September 27th! More details to come!

Promoter News

Preschool/Children

October 26: Parent/Baby Dedication

Married Adults

Operation Outreach: TODAY at 4 pm, meet in room 216.

Parenting 301 (The Journey with Adolescent, ages 11-15): Friday, September 26, 6:30-9:30 pm. This class will address what your child will face as they move into the teenage years.

Weekend to Remember: October 3-5 at Four Seasons. A 2 1/2 day marriage conference that teaches God's design for marriage and family.

Activities

Fall Spectacular: Friday, October 31 is our annual Fall Spectacular! We need lots of volunteers to help with games, concessions, and the registration area. This is a great evangelism opportunity. Let Jimmy know if you are interested in helping.

Music

Children's Choir: Resumes Sunday, September 14 at 5pm.

• Preschool Choir: Threes- Room 144, Fours- Room 146, Kindergarten- Room 150
• Kids Choir: Grades 1-5, Room 145
• Middle School Choir: Room 318

Handbell Choir: Resumes Monday, September 15 at 9:15 am. Spots are available for 2 more people. If you are interested, please contact Amanda Matthews at 4matthews@bellsouth.net or 288-3571.

Orchestra: We are looking for musicians who play orchestral instruments to assist in worship through music. Each Wednesday at 7:30 pm a group meets in the Chapel to rehearse the hymns and specials for this coming Sunday. If you play an instrument, please pray about this and see if god would have you share that talent and make you a blessing to others through music. If interested, please call Marion Boling at 580-2513 or 454-3249.

Mark Your Calendar

LifePlus begins Sunday, September 14 at 5 pm. Courses include:

• Helping Children Understand Salvation and Christian Conversion- Room 363
• 411 for Parents: God & Human Suffering- Room 311
• Life Journey Group Leadership Training- Chapel
• Making Peace with your Past (women)- Room 262
• Men are like Waffles, Women are like Spaghetti- Room 217
• Women of the Bible- Room 366
• Understanding your Spiritual Gifts- Room 263
• Gripped by the Greatness of God- Room 364
• Financial Peace University- Room 216