Ok...now onto our speaker this week :) Wasn't Janet Mitchell great?! Her "Hands on Faith" topic was real, applicable, and practical. I loved what she said in the beginning about controlling what kind of mom my children will have, what kind of home they grow up in and what kind of wife my husband comes home to. It made me remember that none of these things are just accidents, they are intentional acts on our parts as moms & wives.
I'll list a few of her ideas about some symbols we can use in our homes to "live out your faith".
Blessings Jar: A way to show & teach your kids God's faithfulness.
Establish a Family Night: A great way to talk to your kids on purpose & do fun family things together. One idea was taking your kids to the beach at night with flashlights.
Word Rocks: Give to friends & family as well to encourage them. I loved the one she had that said, "DO IT AFRAID"
Come Up with a Family Mission Statement: What your family stands for.
One of the things that has stuck with me since Wednesday was when Janet said we should, "Excite, fascinate and wow our kids". I hope this encourages you too & if anyone has some fun ways to WOW our kids please leave a comment below & share!
Janet's website has a lot of the information she spoke to us about. So if you missed Wednesday's meeting or want to see her books & products check it out here:
www.janetlynnmitchell.com
Chicken Broccoli Braid Recipe
1 cup chopped broccoli florets
2 cups chopped cooked chicken breasts
1/2 cup diced red bell pepper
1 cup shredded sharp cheddar cheese
1/2 cup mayonnaise
2 tsp All-Purpose Dill Mix
1 garlic clove, pressed
1/4 tsp salt
2 pkg (8 oz each)refrigerated crescent dough
1 egg white, lightly beaten
2 Tbsp slivered almonds
1. Preheat oven to 375 F (190 C). Combine broccoli, chicken, bell pepper, cheese, mayonnaise, dill mix, pressed garlic and salt in Classic Batter Bowl; mix well.
2. Unroll 1 package of the crescent dough; do not separate. Arrange longest sides of dough across width of Rectangle Stone. Repeat with remaining package of dough. Using Baker's Roller, roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1 1/2 in. apart, 3 in. deep. (there will be 6 in. in the center for the filling.)
3. Spread filling over center of dough. To braid, lift dough strips across filling to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends up to seal at end of braid. Brush egg white over dough. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown.
Yield: 10 servings
2 cups chopped cooked chicken breasts
1/2 cup diced red bell pepper
1 cup shredded sharp cheddar cheese
1/2 cup mayonnaise
2 tsp All-Purpose Dill Mix
1 garlic clove, pressed
1/4 tsp salt
2 pkg (8 oz each)refrigerated crescent dough
1 egg white, lightly beaten
2 Tbsp slivered almonds
1. Preheat oven to 375 F (190 C). Combine broccoli, chicken, bell pepper, cheese, mayonnaise, dill mix, pressed garlic and salt in Classic Batter Bowl; mix well.
2. Unroll 1 package of the crescent dough; do not separate. Arrange longest sides of dough across width of Rectangle Stone. Repeat with remaining package of dough. Using Baker's Roller, roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1 1/2 in. apart, 3 in. deep. (there will be 6 in. in the center for the filling.)
3. Spread filling over center of dough. To braid, lift dough strips across filling to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends up to seal at end of braid. Brush egg white over dough. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown.
Yield: 10 servings
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