Wishes for a warm, spirit-filled Christmas

Thanks to all of you who were able to join us for the class Christmas Dinner last night. Cindy and I thoroughly enjoyed having you in our home and we hope that you enjoyed the get-together as much as we did. It is always fun to spend time with our Sunday School brothers and sisters in a different setting that allows us to visit, have fun, and get to know more about each other. I will include a recipe from Laura Brittain for her dessert that she shared last night as well as a recipe for the chili and the tortilla soup that we ate last night at the end of this blog.

This time of year is one of my favorite! The grass is not growing so I don't have to worry about mowing the grass all the time, I can sit on my back porch without getting drenched in perspiration, it's hunting season--enough said, and it is a time when friends and family often get together for visits, fellowship, food, and fun. Our time together last night seemed to be a combination of good food, tremendous desserts, Christian fellowship, laughter, and fun. Cindy and I enjoyed hearing stories of your young families. The stories of how your young children perceive Santa Claus and how you help to perpetuate the myth of Santa in your family were amusing and reminiscent of an earlier time with our own girls. Enjoy these days with your little ones. They are precious and they will pass quickly.

Since we will be out of town--yes, out of the country--for the next three weeks, I wanted to extend best wishes from Cindy and me to each of you for a blessed time with your families. We pray that each of you will enjoy an extra heaping of fun, joy, and fellowship with those whom you love this Christmas. From our house to your's, we wish each of you a warm, spirit-filled, joyous Christmas Holiday.

We will look forward to seeing you again on January 10 as we continue our quest for "Truth" in The Truth Project.

Here are the recipes from last night's dishes:
Take-Along Cake

1 package of chocolate cake mix (I used Devil's food ... which I guess was not appropriate for a Sunday school party!)
1 package (12 ounces) of semisweet chocolate chips (I've used peanut butter chips before too, and it was really good as well)
1 cup of miniature marshmallows (I usually use about a cup and 1/2)
1/4 cup of butter, melted
1/2 cup of brown sugar (packed)
1/2 cup of chopped pecans or walnuts (I used a little more than that and I've used both kind of nuts ... equally as good ... used pecans last night because that's what I had on hand)

1. Preheat oven to 350 degrees and spray cooking spray in a 13x9 pan.

2. Prepare cake mix as directed on package. Stir in chocolate chips and marshmallows. Pour into the prepared pan. Drizzle melted butter over the batter. Sprinkle with sugar and top with pecans. Bake at 350 degrees for 45 to 55 minutes until a toothpick inserted in the center comes out clean. Serve warm or cool completely in the pan. You can serve it warm with Blue Bell Homemade Vanilla for an extra special treat. Serves 12 to 16.

Laura Brittain

Cindy’s Chili:

3 lb Lean Hamburger Meat
1 Onion diced/chopped
Brown Hamburger meat and onions together

Add 1 pkg. of 2 Alarm Chili Mix
CAUTION: Add only “a little bit” of Red Pepper in the Chili Mix—approximately ¾ of TSP.
Do not use MESSA that comes in package.
Add large can of Tomato Juice—approx. 46 oz.
Add 1 can of crushed tomatoes—15 oz.
Done in 30 minutes—


Jennifer’s Tortilla Soup
October, 2005

1 Chicken—Whole Chicken cut-up, boiled and de-boned
1 onion chopped
3 Roma tomatoes chopped
1 bundle of green onions chopped
¾ bundle of cilantro leaves chopped—leaves only
3 cans of chicken broth (approx. 15 oz. each)
1 can whole kernel corn (15 oz.)—not drained
1 can black beans (15 oz.)—not drained
1 can rotel tomatoes and green chilis—not drained
1 can red enchilada sauce (approx. 12-14 oz.)
¼ teaspoon garlic salt
¼ teaspoon black pepper
½ package of chili seasoning mix
1 ¼ teaspoon chili powder
½ teaspoon dried oregano
1 TBSP Flour
About 10 oz. or ¾ of a 16 oz. cube of Velveeta Mexican Cheese (Mild) cut into small cubes

DIRECTIONS:
Boil and de-bone chicken

Combine chicken broth, onions, tomatoes, green onions, cilantro, corn, black beans, canned rotel tomatoes, enchilada sauce, and spices and flour in a large pot. Bring to a boil over medium heat. Stir occasionally.

Simmer for 20 minutes.

Add chicken and cheese. Simmer for additional 30 minutes. Stir frequently so cheese doesn’t fall to bottom and scorch.

Ready to eat. Serve with cornbread, crackers, tortilla strips, etc.

Merry Christmas, Happy Holidays, Gig'em Aggies!