Introducing our 2014-15 theme...

"At MOPS we believe that you were meant to live deeply
and so we have created this year's theme to inspire you to choose the extraordinary."
(from MOPS Int'l)

Forget the former things; do not dwell on the past. See, I am doing a new thing!  Now it springs up; do you not perceive it? I am making a way in the wilderness and streams in the wasteland.  Isaiah 43:18-19 (NIV)

At any moment in our lives, each of us has...

• conversations we've been putting off.
• reasonable risks we've been avoiding
• goals we want to achieve.

Yet the more significant an action feels, the easier it is to put off. We get distracted from the big decisions by the immediate needs or the days. What all of us seem to have in common is that we need a nudge, a nudge to help us get out of our ruts & routines so that we can begin risking bravely.

"Be you, Bravely" is designed to help us become more ourselves. To remind us that courage is always worth it & that we are all in this together. Cheering each other on toward our futures is the gift of community at MOPS.

We are so excited to journey alongside you this year as we ask one another what it means to "Be you, Bravely"!

Click below for the MOPS theme launch video from MOPS Int'l:

 

Tasty Tuesday: No-Peek Beef Tips

This recipe is from Margaret.... I love that it has a slow cooker option as well!

(photo source)

The Ingredients:

• 1 or 2 packages stew beef or beef tips, cut into bite-size pieces
• 1 envelope dry beef gravy mix
• 1 can cream of mushroom soup
• 1 can water
• 1 package dry onion soup mix (this was too strong for my family, so I season the meat with salt, pepper, onion powder & garlic powder to taste)

The Directions:

Preheat oven to 300 degrees. Season meat with dry onion soup mix or spices of your choice in a 9x13 or 8x8 baking dish (depending of how much you are making). Combine gravy mix, soup & water, then pour over meat, making sure all meat is covered Tightly cover pan with foil & bake in oven at 300 degrees for 3 hours (no peeking!). Meat will be tender & delicious served over egg noodles, rice or mashed potatoes!

This recipe can also be prepared in your slow cooker! Cook on low for 5-6 hours or high for 3-4 hours.

Tasty Tuesday: Baked Ziti & Summer Veggies

This recipe is from Aubrey, who writes, "This is a very filling meatless dish! So easy to double & feeds a crowd inexpensively."  Thanks for sharing, Aubrey!

(photo source)

The Ingredients:

• 4 oz uncooked ziti
• 1 tbsp olive oil
• 2 cups yellow squash, chopped
• 1 cup zucchini, chopped
• 1/2 cup onion, chopped
• 2 cups tomato, chopped
• 2 garlic cloves, minced
• 1 cup (4 oz) shredded part-skim mozzarella cheese, divided
• 2 tbsp fresh basil, chopped
• 2 tsp fresh oregano, chopped
• 3/4 tsp salt, divided
• 1/8 tsp crushed red pepper
• 1/4 cup (2 oz) part-skim ricotta cheese
• 1 large egg, lightly beaten
• Cooking spray

The Directions:

Cook pasta according to package directions, omitting salt; drain. Preheat oven to 400 degrees.

Heat large skillet over medium-high heat. Add oil to pan. Add squash, zucchini & onion; saute 5 minutes. Add tomato & garlic; saute for 3 more minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 tsp salt & pepper.

Combine ricotta, remaining salt & egg. Stir into pasta mixture. Spray 8x8 baking dish with cooking spray & spoon pasta/ricotta mixture into dish. Sprinkle with remaining mozzarella. Bake at 400 degrees for 15 minutes or until bubbly & browned.

Tasty Tuesday: Blueberry Buckle

Abbey makes a mean blueberry buckle! Perfect for breakfast... or any time, really...

*& if you want to give this recipe a try, check out the new "print-friendly" button at the bottom of this (& every) post!

(photo source)

The Ingredients:

• 1/4 cup butter, softened
• 3/4 cup sugar
• 1 egg
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk
• 2 cups fresh blueberries

Topping:

• 2/3 cup sugar
• 1/2 cup all-purpose flour
• 1/2 tsp ground cinnamon
• 1/3 cup cold butter, cubed

The Directions:

Preheat oven to 375 degrees. In a small bowl, cream butter & sugar until light & fluffy. Beat in egg. Combine flour, baking powder & salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in blueberries. Pour into greased 9-in square baking pan.

For topping: in a small bowl, combine sugar, flour & cinnamon. Cut in butter until crumbly. Sprinkle over blueberry mixture.

Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack.

summer movie time!

Here's a combined schedule of the Anderson Amstar & Regal theaters summer movie schedules:

(CLICK HERE to download the movie schedule)

Tasty Tuesday: Slow Cooker Mac & Cheese

Classic & delicious macaroni & cheese.... this is a tasty (& EASY) addition to your meal!

(image source)

The Ingredients:

• 2 cups (8 oz) elbow macaroni, uncooked
• 4 tbsp butter, cut into pieces
• 2 1/2 cups grated sharp cheddar
• 3 eggs, beaten
• 1/2 cup sour cream
• 1 can cheddar cheese condensed soup
• 1/2 tsp salt
• 1/2 tsp dry mustard
• 1 cup whole milk
• 1/2 tsp pepper

The Directions:

Boil macaroni until tender. Drain. In medium saucepan, mix butter & cheese. Stir until cheese melts. 

In slow cooker, combine cheese mixture, eggs, sour cream, soup, salt, milk, mustard & pepper. Stir well. Add drained macaroni & stir again. 

Turn slow cooker on "low" setting & cook for 3 hours, stirring occasionally.

Tasty Tuesday: 3 Envelope Pot Roast

Kicking off 2014 with this slow cooker recipe is from Jessica H, who vouches for its deliciousness... YUM!

(photo source)

The Ingredients:

• 1 onion, sliced
• 1 package whole mushrooms (optional)
• 1 3-lb chuck roast
• 1 packet ranch dressing mix
• 1 packet italian dressing mix
• 1 packet brown gravy mix
• 2 cups water
• 1/2 cup red wine
• a few tbsp olive oil

The Directions:

Heat olive oil in a large skillet. Season roast with salt & pepper, then brown on all sides. Place roast in crockpot, then add onion & mushrooms.

Mix water with ranch, italian & brown gravy packets. Pour over the roast & vegetables. Pour red wine over the top & cook on low for 8 hrs or on high for 4-6 hrs.