What’s going on?

Sat, 15 Dec 2018
7:30 am Men's Breakfast and Bible Study
Sun, 16 Dec 2018
9:45 am Sunday School for the whole family
11:00 am Morning Worship hour
6:00 pm Youth Group
Mon, 17 Dec 2018
6:30 pm Small Group: Everett
Wed, 19 Dec 2018
7:00 pm Small Group: Ekkens
7:00 pm Small group: Ackerman
Thu, 20 Dec 2018
6:00 pm Peterson Small Group
6:30 pm Faith Kids
Sun, 23 Dec 2018
9:45 am Sunday School for the whole family
11:00 am Morning Worship hour
6:00 pm Youth Group

What a tweet!

Taste and See 2016

Ginger Hoch, one of our church’s supported missionaries currently serving in the Central African Republic, was our speaker in 2016. She reminded us that God is a God of second chances through recounting her personal testimony. If you would like to know more about her current ministry, go to her Facebook page for Hand in Hand schools.

This year’s meal was served complete as a boxed lunch, elegantly prepared, and presented by the best looking men in Cheboygan. Trust me on that. If you’d like to try these at home, here are the recipes.


Cucumber and cream cheese tea sandwiches
1 8 ounce cream cheese
1 tbs chopped parsley
1 tbs chopped chives or green onions
1 loaf white sandwich bread
2 medium seedless cucumbers
In a mixing bowl, add cream cheese and herb mix to soften. Peel and slice cucumbers into thin slices. Spread cream cheese mixture evenly on white bread. Add cucumbers. Cut to desired size.


Smoked turkey and cranberry relish tea sandwiches
1 pound sliced smoked turkey
6 Roma tomatoes
1 bag spring mix
1 pack sliced Swiss cheese
1 1-pound bag dried cranberries
1/4 cup granulated sugar
1 loaf wheat sandwich bread
In a small sauce pan, add cranberries, 1 cup water and sugar, and bring to a boil. Boil for 10-15 minutes, remove from heat and set aside to cool. When cool, chop with a food processor or blender to a smooth spread.
Place turkey, cheese, tomato and lettuce on one side of sandwich bread, spread cranberry relish on the other. Cut to size.


Chocolate covered caramel pretzel rods
Take a small amount of caramel and roll between palms of your hands to form a rope. (Be sure to wash your hands – no fair licking.)
Wrap around a pretzel rod.
Dip into softened chocolate in a tall glass.
Drizzle with softened white chocolate.
Set aside on waxed paper to harden.


Fresh fruit salad
Take equal amounts of washed strawberries, blueberries, green grapes, red grapes. Combine with sliced kiwi and bite-sized cubed pineapple.
Mix.
Garnish with fresh mint leaves.


Strawberry red velvet cupcakes
1 box Duncan Hines Red Velvet Cake Mix
1 additional egg (more than the ingredients call for on the box)
Mix and bake cupcakes according to directions on the box, but add the additional egg.

Cream cheese icing
4 oz cream cheese, softened
1/2 cup butter
2 cups powdered sugar
1/2 tsp vanilla
2 tsp milk – if needed
To softened cream cheese, add butter, and beat in sugar. Add vanilla.
Pipe icing onto cupcakes.
Garnish with really big strawberry dipped in chocolate.


Mediterranean bread sticks
Thin Serrano or Prosciutto ham
Bread sticks
Cream cheese, at room temperature
Chives, chopped
Pepper
Parmesan cheese
Spring mix
Add chives and pepper to softened cream cheese, mix.
Spread a dollop of mixture on a slice of ham.
Sprinkle with Parmesan cheese.
Lay some salad greens over ham.
Place bread stick on top and start rolling.
Serve immediately.