THIS PAST WEEK - BLESSINGS!

Good evening! This past week has brought blessings and a unity of families praying for one special family! One of our couples at church had a big 9 lb. baby girl born- and they've known all along there was the possibility that there would be some problems - but all along they loved their baby regardless of the possibility. They have been the example of faith, grace, and love. We all watched with amazement at their mature faithfulness and openness about the possibilities! Well, baby girl is here - and all of the predictions came true -- but  all along they loved their baby regardless of the possibility. They have been the example of faith, grace, and love. 

We went out today and bought groceries for our Wednesday night meal. We are having "Gourmet" grilled hot dogs - all of the trimmings to make the "Gourmet" - Cold slaw - nachos - and apple cobbler and ice cream! Yes - we are celebrating opening day of Major Baseball season! Wish us a "hit!!"

Last week I made a recipe I received at Sweet Gourmet! Here it is -- with an extra tip!

MARBLED FRUIT MUFFINS

1 Yellow or White Cake Mix
1 Jar of Great San Saba River Pecan Preserves*
Prepare the cake mix as instructed on the box but reduce the water by 1/2 cup. The batter will be thick. Pour into prepared muffin cups 2/3 full (I used the paper liners).
Add 1 tablespoon of preserves over the batter and use a knife to marble the fruit into the batter with one or two swirls.
Bake approximately 30 minutes at 350 degrees approximately 35 minutes. The small jar of the preserves will only make 12 muffins -- * so what I did pour the rest of the batter in a greased and floured 8 inch cake pan and then added about 1/4 cup strawberry jam, a few pieces of pecan, swirled, and baked.
Both were reported as "delicious!" Very each to have muffins for breakfast or snack!!!

I posted this recipe a long time ago - but think it is worthy of re-posting. If you didn't catch it the first time - then I suggest you try it - really great "comfort" food!

EASY CHICKEN POT PIE

Combine the first eight ingredients:
2 Cups Frozen mixed vegetables
(May substitute 2 large cans of Mixed Vegetables
2 Cups cooked chicken breast, diced or cut into bite size pieces
1 Can Cream of Chicken soup
1/2 cup milk or half and half
Dash of minced garlic and dried onion
Add a slight dash of any other seasoning such as Pensey's Fox Point
1/8th teaspoon of cayenne pepper or generous dash of Pensey's Red/Black pepper
2 Pillsbury or Food Club pie crusts (in the box that you just have to unroll.)
_________
PPeheat oven to 400 degrees. Unroll one pie crust and press into pie plate

Pour chicken mixture into it. Top with remaining crust. Cut slits into the top and rub with butter or brush with egg wash (1 egg beat really well with 2 tablespoons water)
Bake about 30 minutes until bubbly and well browned.  Delicious!!!
Heats well too!

Well - that is it for this evening! Try really hard to encourage or bless someone's life. This weekend we go to Dallas and LTC (Leadership Training for Christ). Thousands of kids will descend on Dallas and compete while acting out, singing, Bible reading, signing for the blind -- all expressions of their love for Jesus Christ! It is amazing. The choruses of Shiloh and West Erwin gave us a preview tonight at Glenwood. Most of the groups were totally amazing. Of course - I loved our 3rd and 4th, and 5th grade group - because my sweet niece was singing! Our high school continues to blow us away with their talent. I believe it has something to do with our song leader who has a knack for pulling the best from them.

Have a blessed week!