Indescribable

Some of us watched this about a year ago at Janet's.  And what we are studying this week reminded me of it again.  Who am I that HE would know MY name?  The creator of ALL knows who I am?  Look how far I have come!

Who Am I?

Oatmeal Chocolate Chip Cake - YUM!

Oatmeal Chocolate Chip Cake

1 cup quick oatmeal

1 3/4 cup boiling water

1 stick butter or marg

1 cup brown sugar

1 cup sugar

2 eggs

1 3/4 cup flour

½ teaspoon salt

1 teaspoon baking soda

1 tablespoon cocoa

1 12 oz pkg semi-sweet chocolate chips

chopped walnuts (optional, but highly recommended!)

Preheat oven to 350

Use greased and floured 9 x 13 pan (glass works better)

In large bowl, pour boiling water over oatmeal; let stand 5-10 minutes

Add butter, brown sugar and sugar to oatmeal; stir until melted

Beat eggs and add to mixture–don’t mix too much

Sift flour, salt, soda, and cocoa together into mixture; blend until mixed, but do not overmix.

Add ½ package chocolate chips; stir gently. If mixture is too warm, let cool so that chocolate chips will not melt or sink to bottom

Pour into pan

Evenly sprinkle chopped nuts and remaining chips on top

Bake at 350 for 40-45 minutes

BBQ Recipe

Here is the recipe from Lisa's BBQ we had the other night.  YUM!

Chuck Roast BBQ

 

3 lb chuck roast

1 med onion, chopped

1/2 cup celery, diced

2 TBSP oil

2 TBSP vinegar

2 TBSP lemon juice

2 TBSP Worchestershire sauce

2 TBSP brown sugar (I used 4)

1 Cup ketchup

1 TBSP mustard 

1/2 cup water

dash pepper

1 tsp salt (I used seasoned salt)

 

Place meat in baking dish.  Mix other ingredients together and pour over meat.  Cover tightly with foil.  Bake at 350 for 4 hours, or when meat is tender.  When finished, remove meat from pan.  Pull apart meat with fork and remove all visible fat.  Skim fat off of liquid.  Return meat to liquid and mix well.  If doubling recipe, use less water. 

Well . . .

I'm sitting here typing this, listening to my pug snore. She's so cute! We have a couple of things we need to take care of . . . :)

We are running out or barely having enough food to feed everyone. So, we are going to have three people sign up to bring each thing. Here's the list the way we have it right now:

Aug. 4 Session 4

Main

1. Ashlea

2. Jessica B. (raisin bran crunch is what she says she's bringing)

3. Lori

Salad/Veg.

1. Jen

2. Nikki

3. Trena

Dessert

1.Melissa B.

2. Melissa R.

3. Mary

Aug. 11th Session 5

Main

1. Lori M.

2. Deanna

3. Paula

Salad/Veg.

1. Trena

2. Lora

3.

Dessert

1. Ann

2.

3.

Aug. 18th Session 6

Main

1. Amy R.

2.  Brenda

3.

Salad/Veg.

1. Lora

2.  Janet C.

3.  Deanna 

Dessert

1. Paula

2. Lori

3. Mary

Please email me and let me know what date and which category you can bring food to and I will update it as we go along.

AND, just a reminder, we DO NOT have study NEXT Tuesday July 28.

I love ya'll - be transformed!

Lori

Paula's Chicken Veggie Casserole Recipe

Did any of you have any of this on Tuesday?  It was so very good and I'm not a big vegetable eater, but this was D-licious!

HEARTY TEX-MEX SQUASH-CHICKEN CASSEROLE

 

 

1 10-oz pkg frozen chopped spinach, thawed

 

3 medium-sized yellow squash, thinly sliced

1 large red bell pepper, cut into ½” pieces

1 medium yellow onion, thinly sliced

2 tbsp olive oil

 

3 cups shredded cooked chicken (2 12.5 oz cans)

12 6” corn tortillas, cut into 1” pieces

1 10-3/4 oz can cream of celery soup, undiluted

1 8-oz container sour cream

1 8-oz jar picante sauce

1 4.5-oz can chopped green chilies, undrained

1 1.4-oz envelope fajita seasoning

2 cups shredded sharp cheddar cheese, divided

 

Drain the chopped spinach well, pressing between paper towels to remove excess moisture.

 

Saute squash, bell pepper and onion in the olive oil in a large skillet over medium-high heat for 6 minutes or until tender.  Remove from heat. 

 

Mix spinach, chicken, tortillas, soup, sour cream, picante sauce, chilies, fajita seasoning and 1-1/2 cups of the cheese in a very large mixing bowl.  Mix in the squash mixture.  Spoon into a lightly greased 13x9-inch baking dish.

 

Bake at 350 for 30 minutes.  Sprinkle evenly with remaining ½ cup cheese and bake 5 more minutes.

 

Paula Reno

July 2009

Let's Get Stuffed!

Here is the dinner list.  If something comes up and you can't make it, just email me (Lori) and let me know.  I will put out a plea for someone to take your place and it will get taken care of!  Simple and no stress!

Please keep in mind that our host family has NUT allergies!

July 14th Session 2

Main Dish

1.  Paula

2.  Melissa

Salad/Vegetable

1.  Brenda

2.  Deanna

Dessert

1.  Janet C.

2.  Michelle 

July 21st Session 3

Main Dish

1.  Lisa

2.  Lora

Salad/Vegetable

1.   Ann

2.  Amy R.

Dessert

1.  Sarah D.

2.  Debbie B.

Aug. 4 Session 4

Main

1.  Ashlea

2.  Deanna

Salad/Veg.

1.  Jen

2.  Nikki 

Dessert

1.Melissa B.

2.  Melissa R.

Aug. 11th Session 5

Main

1.  Lori M.

2.  

Salad/Veg.

1.

2.

Dessert

1.  Ann

2. 

Aug. 18th Session 6

Main

1.  Amy R.

2.  

Salad/Veg.

1.

2.

Dessert

1.  Paula

2.  Lori

LET'S GET BLOWN AWAY

Our next study starts NEXT TUESDAY, July 7 at 6:30pm. Please let Janet P. or I know that you want to participate so we can make sure we have enough books. This study is 6 weeks long, perfect to finish the summer with.