Welcome to “The Little Town with a Big Heart”
Prayer Requests: Logan Skinner, Margie Brown, Jan Fisher, Donald Haygood, Doyle Gibbs, Michael Scott Reed, Tommie Everett, Carl Jones, Bro. Gary Felton, Joshua Black, Trey Wilbourn, Bill Breindger, Dylan Walker, Hope Parks, Alley Gressett, Norman Snowden, Caleb Carr, Barbara Blass, Annie Therrin, Mike Walton, Vickie Davidson, Marty Turner, Alana McMullan, Doyle McMullan, Cili Norman and Janie McMullan.
Shut-Ins: Royce and Sara Richardson, Jimmie Craig, Bro. Ron Gilstrap and Stephanie Roland.
Birthdays for the Week: Jan. 15 to Sam Everett in memory; Jan. 16 to Jean Brown, Janie Todd, Rose Harrison and Ron Davis; Jan. 17 to Ed McGee, Hannah Bryan Embery, Daniel Grimes, Harrison Chaney and Dustan Todd in memory; Jan. 18 to Tina Grimes, Sarah Federick, Lourie Everett Nunley, Melissa Ivey and Daniel Gressett; Jan. 20 to Glenda Hurst Hayes, Jamie Butler, Jennie Battle Bobo, Bobby Hurst in memory and Ramona Thorne in memory; Jan. 21 to Ms. Marie Eason, Dan Gardner, Glenn Miller, Tim Stanford and Christy Stewart. Wishing everyone a very happy birthday!
Recipe for the Week:
Amish Peanut Butter Cream Pie
Ingredients: 1 pie crust 9-inch, baked and cooled or make your own crust:
Peanut Butter Crumbles: 1/2 cup powdered sugar, 1/4 cup creamy peanut butter,
Peanut Butter Filling: 1 small box instant vanilla pudding mix, 1and1/2 cups milk,
1/2 cup peanut butter,1 cup whipped cream or 1 cup of cool whip. Whipped Topping On Top of Pie: 2 cups whipped cream or 1- 8 oz. container of cool whip for topping if making whipped cream, using mixer, whip together on medium-high 1 cup of whipping cream and 3 tablespoons of powdered sugar to get whipped cream texture. 1 cup of whipping cream makes 2 cups when whipped.
Instructions: Peanut Butter Crumbles: Using an electric mixer, in a medium bowl, add powdered sugar and peanut butter. Mix on medium speed until small peanut butter crumbles start to come together. If mixture is too powdery, simply add a few drops of water to the and larger nuggets will form. Add half the peanut butter nuggets to the bottom of the pie shell.
Peanut Butter Filling: Using a mixer, mix together the dry vanilla instant pudding mix, milk and peanut butter together for 2 minutes. Add in the whipped cream (make sure it’s already whipped) and mix in lightly. Pour pudding into pie crust on top of the peanut butter crumbles.
Whipped Cream Topping and Crumbles: Top with whipped cream. Add half the remaining peanut butter crumbles (or as many as you want) to the top whipped cream. Let the pie cool in the refrigerator for at least 1-2 hours to set up before cutting. Notes: Make it frozen and sneak slices whenever you want! I won’t tell! After finished, put in freezer and slice a piece or two or three when ready to indulge. When serving, let sit for 5 mins after slicing and then serve.
You can make the pie more peanut buttery by adding a couple of tablespoons of peanut butter or you can make it more creamy by adding a 1/2 more cup of whipped cream to the peanut butter pie filling.
From the communities of Hickory, Berry, Sand Springs, Mount Vernon and Poplar Springs, email or call floraoverstreet64@gmail.com or call 601-479-9044 with your news.
