Rob's sister Valerie will be leaving within the next few weeks for a long term (2-3 years) mission to Kyrgyzstan in Central Asia to be an English teacher. So she asked that I and her sister Susan would help host a Dessert Hour for family and close friends up in this area so that they can hear about her calling and for a last goodbye for the extended time. I was excited to do this, it is right up my alley. We held it at our church and she had a great turn out. We had way too much for our desserts, but I would rather have a plethora than not enough to go around. I myself made 5 dessert, just because there were so many I wanted to make I couldn't make a choice :) I have to say the Lemon Pudding Dessert was the fav (I will post the recipe at the end).
So before she had her power point the nephews and nieces put a few songs together; Katie (will be leaving for AFLB bible college tomorrow) sang On My Knees, then Micah and Emma sang Jesus Be A Fence, and Isaac and Jacob sang My All In All.
Here is M and E singing their song:
While we were practicing E came up with a great line: "Jesus I want you to protect my Antie as she travels on her way." M struggled with it for a bit, but I told him to go over it in his head a couple of times and during all their practices that day they got it every time. Emma was too excited/nervous that she forgot her line and M was surprised and just kinda quite for a bit. But other than that they did a great job.
It was a fun night and Creed held up well too, he was doing a bit of his own singing at times :)
So if you are interested here is that recipe, you will not be sorry you at least tried it out:
Lemon Pudding Dessert from the kitchen of Lisa Kiel
1 C Cold butter or margarine
2 C All-Purpose flour
1 Pkg. (8oz.) Cream Cheese, softened
1 C Confectioner's sugar
1 Carton (8oz.) Frozen whipped topping, thawed
3 C Cold milk
2 Pkg. (3.4 oz each) Instant lemon pudding mix
In a bowl, cut butter into the flour until crumbly. Press into a non greased 13x 9 x 2 baking pan. Bake at 350 degrees for 18-22 minutes or until set. Cool on a wire rack.
In a mixing bowl, beat cream cheese and sugar until smooth. Fold in 1 cup whipped topping. Spread over crust.
In a mixing bowl, beat milk and pudding mix on low for 2 minutes. Carefully spread over the cream cheese layer.
Top with the remaining whipped topping. Refrigerate for at least 1 hour. Yum yum! And it is pretty too!
















































