What a great weekend we had! May I tell you the BEST news first? I had the wonderful privilege of sharing the Gospel with a woman visiting our church yesterday, and she trusted Christ as her Savior! After a week of evangelism training, this was the cherry on top of the sundae! What a sweet blessing to watch a person turn from saying they have no idea how to have a relationship with God, to 20 minutes later hearing them pray to receive Christ! Praise the Lord for His work in her heart!
The weather was gorgeous all weekend. After attending a sweet baby shower Saturday afternoon, I came home and we pulled out our (KY Blue) Corn Hole game and had lots of laughs and a few good shots. Just look at our view. . .isn’t God good?!
My husband and I were a team against Alli and Andrew. I’m happy to announce that the older generation took them out! 2-0!
I failed to get a picture of my guests, but Sunday dinner was a gathering of another sweet young couple that just got engaged this weekend! It was fun to hear their story, and also to talk with them about his new-found faith in Christ. We had a great time of fellowship around the table.
My menu was my favorite Sunday dinner – Roast Chicken. Here’s the complete menu:
|Future Son-in-law photo bombing the picture =)|
|Seasoned with olive oil, rosemary, garlic, lemon rind and salt.
Roasted in the oven at 250 degrees, uncovered.
For my “Apple Salad, I just used mixed greens, apple cubes, almonds, dried cranberries and blue cheese. I topped it with my Cranberry Vinaigrette. I make lots of salads with fruits and we love them.
I wanted to appease Alli’s longing for roasted potatoes with rosemary, but had to find a way to make them cook pretty fast once we got home from church. I cubed the potatoes and left them in water.
When I got home, I drained and then dried the potatoes in a kitchen towel really well, I then placed them on a baking sheet with olive oil, rosemary and salt. I roasted them for 20 minutes at 425 degrees. It was a nice change from mashed potatoes.
For the Corn Casserole, we had to make up our own creamed corn first (so much better than canned cream corn!) Melt 1/2 stick of butter then add your corn. Pour in half and half (I used fat free), or whipping cream. Cook until slightly thickened.
|Creaming the corn|
|Completed Corn casserole. So good!|
(15 oz) can whole kernel corn, drained
1 (15 oz) can cream-style corn
1 package Jiffy corn muffin mix (8 oz.)
1 cup sour cream
½ cup butter, melted – used 1/4 C
1 cup shredded cheddar cheese or your favorite
Preheat oven to 350 degrees. mix all ingredients, minus the cheese, together and pour into a greased baking dish. After the casserole has baked for 45 minutes, or is set in the middle and golden brown, sprinkle with cheddar and put it back in the oven. Let the cheese melt, take the casserole out and enjoy.
We made ours the night before and warmed it up before eating.
|Buttermilk Oat Rolls|
Buttermilk Oat Rolls – From Cooking Light
3/4 cup regular oats
1/2 cup boiling water
1 tablespoon sugar
1 package dry yeast (about 2 1/4 teaspoons)
1 1/2 teaspoons sugar
1/4 cup warm water (105° to 115°)
2 1/4 cups bread or all-purpose flour, divided
1/4 cup low-fat buttermilk
1 tablespoon stick margarine or butter, melted
3/4 teaspoon salt
1 tablespoon water
1 large egg white, lightly beaten
1 tablespoon regular oats
Combine first 3 ingredients in a small bowl, stirring until well-blended. Let stand 5 minutes.
Dissolve yeast and 1 1/2 teaspoons sugar in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add oat mixture, 1 3/4 cups flour, buttermilk, margarine, and salt to yeast mixture, stirring to form a soft dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. (Dough will be slightly sticky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk. Punch dough down; cover and let rest 5 minutes. Divide dough into 12 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying), shape each into a ball. Place balls in a 9-inch square baking pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in bulk.
Preheat oven to 375°.
Uncover the dough. Combine 1 tablespoon water and egg white; brush over dough. Sprinkle dough with 1 tablespoon oats. Bake at 375° for 25 minutes or until lightly browned. Serve warm.
|I love these fall plates. I am always so glad when autumn comes and I can pull these beauties out!|
We had a full weekend – in every sense of the word! How was yours? What was cooking in your kitchen?