Saturday, February 18, 2017


Let us not become weary in doing good,
 for at the proper time we will reap a harvest if we do not give up.
Therefore, as we have opportunity, let us do good to all people,
especially to those who belong to the family of believers
Galatians 6:9-10

We had a group fellowship as part of Bible Study Fellowship with a fun twist today – we made all the food together plus set the table . . .

. . . and learned from the Emily Post cheat sheet for navigating your place setting how to fold napkins properly for a formal dinner, then how to make heart napkins for fun! 

It was a great change of pace, allowing personalities to shine and a lot of individual conversations while we worked, washed dishes or watched in addition to the conversation about our study this year in the book of John and what we’ve learned about the sacrificial love of Jesus.

Each of the eight ladies was given a list of ingredients to bring.  The kitchen was set up in several work stations designated for each course and I prepped some ingredients first and then we created the recipes beginning with dessert, then soup, scones and ending with the salad.  It may have taken us a little longer to put it all together and we missed a few ingredients along the way, but we had fun and fellowship in the process!

Butternut Squash Soup
Chicken Cobb Salad
Savory Cheese Scones
Black Forest Tea Cakes

3 butternut squash
4Tbs butter
2 thinly sliced leeks
1 grated carrot
1Tbs grated ginger
1Tbs fresh thyme
3-4c chicken broth
1/2c mini chocolate chips
1/4c plain yogurt
cacao nibs
            Cut squash in half, remove seeds, rub with olive oil and place cut side down on baking sheet.  Roast at 400 degrees for 30 minutes or until tender.  Scoop out pulp.  Sauté leeks, carrots, ginger and thyme in butter until tender, then add pulp, broth, salt and pepper.  Simmer 20 minutes.  Cool slightly, then puree and return to pan, add chocolate chips and heat through.  Pour into bowls and add a dab of yogurt and garnish with cacao nibs.

12c salad mix
fresh cilantro, torn
2 containers grape tomatoes, halved
2 cans black beans, drained and rinsed
2 cans corn, drained
4 avocado, diced
8 hardboiled eggs, diced
8oz grated Colby-Jack cheese
8 cooked bacon strips, crumbled
2lb grilled boneless/skinless chicken breasts sliced
bunch green onions, chopped
            Combine all ingredients and enjoy!!

          Cilantro Lime Dressing
: Combine 1 bottle Ranch Dressing with ½c chopped cilantro, 2Tbs snipped garlic chives, plus zest and juice of a lime.

          Heart Garnish: Cut two grape tomatoes diagonally from one side to bottom, then place the two together with a toothpick!

SAVORY CHEESE SCONES: Combine 2 c flour, 1/4 c sugar, 1 tsp baking powder, 1/4 tsp baking soda and 1/4 tsp salt in a mixing bowl.  Cut in 8Tbs butter until mixture resembles coarse crumbs.  Add 1/2c shredded cheese and.  Combine an egg and 1/2c yogurt until well blended, and then add to dry ingredients until they are moistened.  Knead on floured surface until dough holds together.  Divide dough in half and pat out each into a 1/2 inch thick circle and cut into 6 wedges.  Place on greased baking sheet, brush with leftover egg/yogurt mixture.  Bake at 350 degrees for 12-15 mins or until golden brown.

BLACK FOREST TEA CAKES:  Mix a can of cherry pie filling until blended, then add a German Chocolate cake mix and 1/2c mini chocolate chips and put batter into cupcake liners placed in muffin tins. Bake at 350 degrees for 15 mins.  Cool, remove papers, turn cakes upside down and spoon another can of cherry pie filling over top of each!

The ladies could chose a plain or a flavored tea to compliment the dessert!!
A blend of naturally caffeine free robust teas
 (50-50 blend of rooibos and honeybush)
Chocolate Chai
A traditional spice combo with a hint of chocolate
(rooibos, cardamom, cinnamon, ginger, cloves and cacao nibs)

This lunch fellowship was so much fun and has officially become a tradition with my BSF groups!


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