We Belong

How to Love People You Don't Like

Good reading for tonight.....

http://www.relevantmagazine.com/life/how-love-people-you-don%E2%80%99t

Faith Can Do

"I've seen dreams that move the mountains. Hope that doesn't ever end even when the sky is falling. I've seen miracles just happen. Silent prayers get answered. Broken hearts become brand new. That's what faith can do."

-Kutless

Cut-Out Sour Cream Sugar Cookies

   

By Monica              Servings: 5 dozen

Ingredients

• FOR COOKIE DOUGH:
• 5-1/2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream, room temperature
• 1 cup butter, softened
• 2 cups sugar
• 2 eggs
• 1 teaspoon vanilla
• FOR FROSTING (makes 1 cup of frosting):
• 2 cups powdered sugar
• 2 tablespoons butter, softened
• 1 teaspoon vanilla
• 3-4 tablespoons canned evaporated milk
• food coloring (optional)

Directions

MAKE COOKIE DOUGH:
In large bowl, whisk together flour, baking soda, & salt; set aside. In second large bowl, with an electric mixer, cream the sour cream and butter at low speed; add sugar, eggs, and vanilla & mix until combined. (It's okay if it's a little lumpy as long as no butter chunks are visible.) Gradually add the flour mixture to the sour cream mixture, mixing until well combined. Dough will be sticky. (If cookie dough is too thick for your mixture to handle, you can stir it by hand with a wooden spoon.) Divide dough onto two pieces of plastic wrap; flatten dough, wrap tightly, and refrigerate until chilled, 1-2 hours. (Make ahead tip: Dough may be made to this point and refrigerated for up to 3 days or frozen for up to 1 month.)

ROLL, CUT, & BAKE COOKIES:
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper; set aside.  Generously flour your counter or work surface to prevent dough from sticking. Rub flour on the rolling pin. Put one of the chilled pieces of dough on top of the floured surface and sprinkle the top of the dough with more flour. Starting at the center, roll the dough out to one edge; return to the center and roll to the opposite edge. Continue rolling until dough is an even 1/4" thick all over, sprinkling with additional flour, if needed, to avoid sticking. Dip cookie cutter in flour and cut out dough shapes. Transfer dough shapes to baking sheets. Continue rolling dough, cutting shapes, and adding to baking sheets until they are filled.  Bake 2 sheets at a time for 8-10 minutes, rotating and switching pans half way through cooking time. Bake them just until they are baked all the way through but haven't started browning on the bottom. If a soft textured cookie is desired, it's very important not to over bake them.  Transfer hot cookies to a baking rack to cool completely. (Make-ahead tip: Cooled, unfrosted cookies may be stacked in a sealed container and stored at room temperature for up to 3 days, or frozen for up to 2 weeks.)

MAKE FROSTING:
Combine powdered sugar, softened butter, vanilla, and half of the evaporated milk in a large bowl. Use an electric mixer to combine ingredients on a low speed until its' a thick paste consistency and all of the lumps are gone. Gradually add remaining milk and continue mixing on medium speed until frosting is a smooth, silky, spreadable consistency. If it's still too thick, add more milk 1/2 teaspoon at a time until it's desired consistency. Mix in food coloring, if desired.

FROST & STORE COOKIES:
Frost each cookie and decorate with sprinkles while frosting is still wet. Leave out to dry for several hours until dry to touch before storing in an airtight container. If stacking frosted cookies, put waxed or parchment paper between layers.

Dirt is Dirt

"Dirt is dirt, and we've all got it no matter where we come from. I'm not sure Christ sees one kind of dirt as dirtier than another. One thing is for sure: His blood is able to bleach any stain left by any kind of dirt."

– Beth Moore

Chicken Roll

3 cups cooked chicken
1 lb. cooked bacon
1 1/2 cups shredded cheddar cheese...
1 tbs. dijon mustard
1 garlic clove (i used the minced stuff)
1 cup mayo
1 plum tomato
1 egg white
2 tubes crescent rolls.

Mix all ingreds. except tomatoes, egg white, and rolls. I think a cookie sheet would work but I use a rectangle stone, roll out your 2 tubes of rolls. I roll mine into one long rectangle pour the meat mixture down the middle. Then place your thinly sliced tomato on top. I then make about 9 "slices" in the dough on each side of the meat mixture and cross them over each other to make a braid look. Then brush the whole thing with a whipped egg white.

Your Souls

"Christians, if you love the glory of God, look well to the teaching of your church and your schools. Test them. But most of all look well to your souls."
John Piper