Community Group Party

Lane and I had a fun time last night at our Community Group (Bible study) Christmas party. We met at Russ & Emily's house, had a delicious dinner together and enjoyed visiting and laughing.

The kids with our sweet, wonderful babysitter Mrs. Jillian. She keeps the kids while we go to CG--the kids just love her! She has been such a blessing to our family this year! (The peanut cluster that C is eating is from the gift box that we gave Jillian. I meant for her to get to share them with her husband, but C opened the box right up and started eating--ha ha!)

For dinner we had pork tenderloin, squash casserole, potato casserole, rolls and salad--all yummy! I signed up to bring dessert so I made a red velvet cake and Heather's peanut clusters. (Recipes below)

Emily's little girl decorated the plate--so cute.

Lane was scheduled to work last night, but at the last minute it worked out for him to switch shifts with someone. I was so glad he was able to go to the party too!

(back) Emily, Mitzi, Jan, Holly, Leigh Ann (front) Mel and me

We've had such a good semester--I think we have a really neat group. I'm thankful for these new friendships. (L to R:) Emily & Russ, us, Jan & Jeremy, Leigh Ann & Bob, Holly & Ben, Mel & Nathan and Mitzi & Whit.

Mitzi & Jan

Holly & Mel...so glad they both moved here from Texas!

Lane & Jeremy

Fun time playing a game

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Holiday Recipes

Peanut Clusters

(from my friend, Heather, 12/03)

24 oz. white almond bark

1 12 oz. bag milk chocolate chips

1 12 oz. bag semi-sweet chocolate chips

2 cans Spanish peanuts

Melt bark in microwave. Add both kinds of chips, stir, put back in microwave to melt more but don't overcook. Stir with wooden spoon. Add peanuts and drop onto wax paper to cool.

Red Velvet Cake

Mix together:

2 cups sugar

2 cups oil

2 eggs

Sift together:

2 1/2 cups flour

1 tsp. salt

1 tsp. baking soda

Mix:

1 cup buttermilk

1 tsp. vinegar

1 tsp. vanilla

1 bottle red food coloring

3 tsp. cocoa

Add the flour and buttermilk mixtures to the sugar, oil and eggs a little bit at a time and mixing well in between. Pour into three round cake pans (greased and floured) and bake at 350 until toothpick comes out clean (watch carefully so you don't over bake). Cool completely on a wire rack.

Icing:

1 8 oz. cream cheese, softened

1 stick butter, softened

1 box powdered sugar, sifted

1 tsp. vanilla

Garnish:

Top: white almond bark, shredded

Sides: fresh rose mary sprigs, sprinkled with water and sugar, then frozen to make them look frosted.