With Appreciation

Today was Sunday School Teacher's appreciation day at our church. Nothing formal, just a chance to shower our teachers with a little love. We provided them an Italian pasta dinner with salad and dessert to take home and share with their families. Sam was in charge of providing the dessert. We were also encouraged to send a note to our teachers to let them know how much they're loved.

We've been blessed with some GREAT teachers in our four years at our little Church of the Holy Cornfield (not it's real name, but the name I lovingly dubbed it some years ago). We're not a big church, and we're not a slick operation. What we have is the Holy Spirit, and the Spirit moves in a big way there. We're a joyful group of fellow sojourners that just loves the Lord and loves God's Word. Sam has really been blessed there. He reads his Bible every day, and he grows in faith and understanding each week. We're so thankful to the man who teaches his class and brings donuts each week. Sam is especially thankful for the donut part. :)

I needed a good thank you card for a man, but everything in my stash looked too girly. I found this "blessed" diecut sitting at my work space. That will do! I paired it with Crate Paper's Storyteller collection, stamped the sentiment from Papertrey ink, made a few pennants to balance it out, and kept things pretty simple.

{Today's Brew: PTI kraft card stock, PTI blessed die cut and stamps, Crate Paper Storyteller papers, nailhead stickers}

And here's a recipe for a yummy cookie that bakes up with just a few ingredients:

Cranberry Crisps

1 box Pillsbury Cranberry bread mix
2/3 cup butter or margarine
1/2 c. chopped walnuts or pecans
1 egg

Preheat oven to 350. Mix all ingredients. Roll dough into one inch balls. Dip the bottom of a drinking glass into a plate of sugar (1 T.) and use to flatten each ball into a 1/4 inch thickness. Bake for 7 to 10 minutes, or until edges are golden.  Makes about two dozen.

Thanks for visiting the cafe today!