Behind the Scenes

Sunday morning 10:00 service

It wasn't exactly on my bucket list but if I actually had a bucket list it probably would've been! Ashley and I did the announcements at Church this weekend - and it was a bit nerve wracking. We went early Saturday for a run through at 5:00 and then hung around until it was time for service - which doesn't really help the nerves. I totally did not realize all the work it takes to run the show and there are a lot of behind the scenes people who deserve a round of applause! There weren't a lot of people at the Saturday service and other than feeling a bit nautious I think it went pretty good. I was kind of banking on the spot lights blinding me so I wouldn't be able to see - yea, it doesn't really work that way. My husband came to the Saturday service and I did see him and the usual smirk/smile he has on his face whenever I'm doing any sort of public speaking. He's kind of cute. The 10:00 service on Sunday busy. Standing on the side waiting to go on stage I was actually feeling a bit dizzy and I should've taken Mike up on the clipboard offer cause my hands were a bit shaky. Ashley almost took a impromptu holiday to BC last week and I am so grateful she didn't! It was nice to have a partner in crime and we had some good laughs - it was actually kind of fun. Thanks to Rachel, Bernice and Shelby for sitting in the front row and supporting us! We even got a bit of applause at the end!

The Green Room

I thought it was pretty cool that we got to go in the green room. It's like we're part of an elite club or something! I would like to thank the volunteers who brought food to the green room for us all. Breakfast was sooo good - french toast, bacon, sausage, fruit, cheese... the worship team and behind the scenes people spend a large part of their Saturday and Sunday at Church and I think it's wonderful that volunteers from the Church take the time to come in and bring food.

Don't forget that registration night is this Tuesday - the 15th! It's from 6:30 to 7:30 in the lobby and I am looking very forward to seeing everyone there. If you can't make it that night you can still register on the first morning - which is Tuesday, March 1st. See you all in a couple of days!!!!

And now for dessert there are so many options but this should be a little treat for ourselves as well so I think that some individual cheesecakes would hit the spot for me ;) To make this all romantic, and fun for the kids as well, I would go to Michael's and get the silicone heart shaped muffin cups. They are fun and reusable and will look beautiful on little plates on the table.

Super Easy Mini Cherry Cheesecakes
1 package of Nilla Wafers (usually found in the baking aisle)
1 can cherry pie filling
2 eggs
1 tsp vanilla
2 packages of cream cheese
3/4 cup whit sugar

1. put 1 nilla wafer in the bottom of muffin cup
2. beat cream cheese, sugar, and vanilla until smooth
3. beat in 1 egg at a time until smooth
4. Fill muffin cups 3/4 full of cream cheese mixture
5. top with a spoon full of cherry pie filler
6. bake for about 20 min at 350 degrees
7. let completly cool before putting in the fridge and chill for 2 hours
8. yields for me between 12-24 cakes depending on how big I want them. Just go with it you can't make mistakes with cheesecake :p

Before serving garnish with a dollop of whip cream and shaved chocolate and a maraschino cherry on top and have a fantastic evening.

Hi everyone. Last week was a total write off for me. Stomach flu and a sick kid and work the week flew by and today I realized that I am behind on my recipe selections. Have no fear I know Valentines Day is here Monday and as I was looking through the grocery fliers I thought these recipes would be great to make for you sweethearts. Very east recipes that will make it look like you slaved really hard. First up Sobeys has pork shoulders on sale for $1.00 a lb so this makes recipe 1 sweet for the budget.

Smokey Applewood Pulled Pork Sandwiches
Prep time: 15 min. Slow cooker time: 8 hours
I make the sauce the night before then cook it all day and enjoy the smells in my house.
2 lb (1kg) boneless pork shoulder roast, strings removed and trimmed of excess fat
1 sweet onion, sliced or chopped
1 granny smith apple, peeled and sliced
1 bay leaf
2 1/2 cups beef broth
1/2 cup Compliments Sensations Smokey Bourbon Applewood Grilling Sauce (Sobeys brand)
3 tbsp tomato paste
2 tbsp flour
1 tbsp chili powder
1 tbsp Worcestershire sauce
2 cloves minced garlic
1/8 tsp pepper

1. place pork, onions, apples and bay leaf in slow cooker.
2. whisk together broth, 1/2 grilling sauce and all other ingredients and pour over meat.
3. cover and cook low for 8 hours or until pork is cooked through
4. skim any fat that has floated up and remove pork from pot
5. transfer sauce to a large pot and bring to a boil over medium high heat
6. reduce sauce until sauce has thickened (about 15-20 min)
7. add remaining grilling sauce and remove bay leaf
8. shred pork with 2 forks until all stringy
9. put pork and sauce all back in slow cooker and stir together let sit for about 15 min
10. EAT

Serve on buns with coleslaw on on the bun with the pork or coleslaw on the side.