Enjoying music from the ladies of In Accord.
Singing Christmas carols together!We had such a special time at our December Ladies' Night Out hearing a few women share of what God means to them in their life. We also enjoyed singing some Christmas carols and being encouraged through God's Word!
Our next Ladies' Night Out was originally scheduled for January 10th, but it is being moved out 1 more week and will be held on January 17th at 6:45pm. Just wanted to give you all a heads up to make that date change in your calendars so you can be sure to attend this event! More details to come later!
And in case you'd like the recipes for the desserts we enjoyed last month, here they are:
Rocky Road Fudge
From the Kitchen of Melanie Lindquist
1 12oz pkg butterscotch chips
1 12oz pkg semi sweet chocolate chips
1 18oz jar creamy peanut butter
half cup butter, softened
1 to 2 cups mini marshmallows
In microwaveable bowl, combine peanut butter, chocolate and butter scotch chips. Fold in soft butter and put in microwave for 2 to 3 minutes. Add marshmallows and transfer to a 9 by 13 dish. Let chill overnight and serve.
Payday Bars
From the Kitchen of Lori Connelly
Base:
1 box yellow cake mix
1 egg
2/3 cup butter
2 cups mini marshmallows
Mix cake mix, egg and butter together. Press into a 9x13 pan and bake at 350 degrees for 25-30 minutes. Remove from oven and sprinkle the marshmallows over the base and bake for 5 more minutes.
Topping:
10 ounce package of peanut butter chips
2 TBS butter
2/3 cup corn syrup
2 cups crispy rice cereal
2 cups salted peanuts
Melt chips, butter and syrup in saucepan. Add cereal and peanuts. Pour over the base. (If thick, drop evenly and spread gently.) Cool.
Dark Chocolate Apricot Bar Cookies
From the Kitchen of Jenn Elliott
2 pouches Betty Crocker sugar cookie mix
1 cup butter or margarine, softened
2 eggs
½ tsp orange extract
2 cups chopped, dried apricots
½ cup dark chocolate pieces
In a large bowl, stir cookie mix, butter, orange extract and egg until soft. Stir in apricots until well blended. Press into a 9 X 13 pan. Bake at 375 degrees for 25 - 30 minutes, until toothpick inserted comes out clean. Cool for about 15 minutes. Melt ½ cup dark chocolate pieces in 30 second intervals until pourable. Pour a THIN layer over cookies, like frosting a cake. Cool completely in fridge until set.
From the Kitchen of Melanie Lindquist
1 12oz pkg butterscotch chips
1 12oz pkg semi sweet chocolate chips
1 18oz jar creamy peanut butter
half cup butter, softened
1 to 2 cups mini marshmallows
In microwaveable bowl, combine peanut butter, chocolate and butter scotch chips. Fold in soft butter and put in microwave for 2 to 3 minutes. Add marshmallows and transfer to a 9 by 13 dish. Let chill overnight and serve.
Payday Bars
From the Kitchen of Lori Connelly
Base:
1 box yellow cake mix
1 egg
2/3 cup butter
2 cups mini marshmallows
Mix cake mix, egg and butter together. Press into a 9x13 pan and bake at 350 degrees for 25-30 minutes. Remove from oven and sprinkle the marshmallows over the base and bake for 5 more minutes.
Topping:
10 ounce package of peanut butter chips
2 TBS butter
2/3 cup corn syrup
2 cups crispy rice cereal
2 cups salted peanuts
Melt chips, butter and syrup in saucepan. Add cereal and peanuts. Pour over the base. (If thick, drop evenly and spread gently.) Cool.
Dark Chocolate Apricot Bar Cookies
From the Kitchen of Jenn Elliott
2 pouches Betty Crocker sugar cookie mix
1 cup butter or margarine, softened
2 eggs
½ tsp orange extract
2 cups chopped, dried apricots
½ cup dark chocolate pieces
In a large bowl, stir cookie mix, butter, orange extract and egg until soft. Stir in apricots until well blended. Press into a 9 X 13 pan. Bake at 375 degrees for 25 - 30 minutes, until toothpick inserted comes out clean. Cool for about 15 minutes. Melt ½ cup dark chocolate pieces in 30 second intervals until pourable. Pour a THIN layer over cookies, like frosting a cake. Cool completely in fridge until set.
Happy New Year!
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