A few shared some of their gifts from their gratitude journal tonight - Women and how we rely on each other when times are really tough - making new friends when moving back into an area after a few years away - we have friends across the country and around the world . . . many of the families of our friends don't know about us to let us know when something has happened to our friend . . . social media has become a gift to many of us . . . enabling us to learn about our friends when their families did not know who to contact.
NONE of us have reach ONE THOUSAND GIFTS in our Gratitude Journals - several of us have over 100 - we committed to KEEP GOING to AT LEAST ONE THOUSAND GIFTS . . . looking forward to hearing about your additions when our next Bible study "Expecting To See Jesus" begins on March 9th.
We had a delightful celebration - catered by "us". Thanks to Anna and Marj for planning and setting up our goodies to be shared by all. The decorations (birds, flowers, balloons and angels) were beautiful and tied in with our "One Thousand Gifts" theme. Thanks to all the ladies for bringing your special dishes. Thanks to all for the special time spent getting to know each other better. (See below the pictures for some of the recipes requested from tonight's delicacies)
Those traveling to the Ruth House on Thursday will meet Judi C. at the church parking lot at 1pm.
Cake ingredients:
1 cup. Old Fashioned Oatmeal (or quick cooking oats)
1 1/2 cup boiling water
1/2 cup butter
1 cup white sugar
1 cup light brown sugar
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cup flour
1 tbsp. cinnamon
dash nutmeg
Icing ingredients:
1/2 cup butter
1cup coconut
1cup light brown sugar
1cup chopped pecans
1/3 cup evaporated milk
1. Add water to oatmeal and let sit while proceed.
2. Cream sugars and butter well. Add eggs, one at a time, and vanilla and mix well.
3. Sift together baking soda, salt, flour, cinnamon, and nutmeg.
4. Stir oatmeal. To butter mixture, add 1/2 dry ingredients and 1/2 oatmeal.Then add remaining dry ing. and oatmeal.
5. Pour into prepared 9 X 13 pan and bake at 325 degrees for about 40 minutes or until a toothpick inserted stays clean.
6. While cake bakes heat icing ingredients in saucepan.
7. When cake comes out of the oven, immediately spread icing over it and place under the broiler just until browned. Watch carefully as it can burn so easily!
One caveat! I noticed when typing this up that I had only used 1 tsp. of cinnamon rather than the 1 tbsp. that the recipe calls for.
Mexican Bean Salad (Judi Courter)
1 15 oz. can black beans (drained)
1 15 oz. can red kidney beans (drained)
1 15 oz. can garbanzo beans a/k/a chic peas (drained)
1 15 oz. can corn (drained)
1 green bell pepper diced, 1 red bell pepper diced (I buy a package at Publix already diced in the fresh vegetable section)
1 red onion diced (ditto re Publix)
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1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons lime juice
1 tablespoon lemon juice
2 tablespoons white sugar
1 tablespoon salt (I don't add that much - start with 1 teaspoon - you can always add more to your taste)
1 clove crushed garlic (I use garlic in a lot of my cooking - I have a large jar of already diced garlic in olive oil in my fridge - I add 1 tablespoon from that)
1/2 tablespoon ground pepper
1 dash hot pepper sauce (optional - if you like heat)
1/2 teaspoon chili powder (optional - if you like heat)
In a large bowl - combine beans, corn, bell peppers and onions
In a small bowl whisk dressing - the remaining ingredients
Pour dressing over vegetables - mix well - chill - serve