You still have until Monday, December 18, to donate canned food, boxed foods and anything non-perishable for the Sandy Ridge Elementary 2017 Food Drive. This food drive will benefit the Northern Stokes Food Pantry and the school Backpack Buddy Program. You may drop off at the school or send with a student. Please designate which class you want to get credit, because the class with the most donations will have a pizza party sponsored by the PTA.
Delta UMC will present their Christmas Service & Program on Sunday, December 17 at 6 pm with a play – “Party for a King”.
Oak Ridge Baptist Church with have their Christmas Covered Dish Social on Saturday, December 16 at 6 pm. Then, on Sunday, December 17, the children will present their Christmas program at 6 pm. Lena Priddy stated that her back surgery went well and she is home recuperating. She said, “Now that the pain medication they used for numbing during surgery has worn off, I am having a lot of pain.” Keep her in your prayers as well as Barbara Spencer who will undergo surgery for her broken ankle on Thursday the 14th at Medical Park in Winston-Salem.
Riverside Baptist Church on Amostown Road will present a Christmas play entitled “Christmas in Iraq” on Sunday, December 17 at 6 pm. Carolyn Manuel invites everyone to attend; refreshments will be served afterwards.
Sympathy is extended to the family and friends of Doris Hawkins who passed away on Sunday, December 10 at the age of 91.
QUOTE OF THE WEEK
“I don’t think Christmas is necessarily about things. It’s about being good to one another, it’s about the Christian ethic, it’s about kindness.” –Carrie Fisher
TRIED AND TASTED RECIPE
Chocolate Chip Cookie Delight
1 tube refrigerated chocolate chip cookie dough
1 pkg. (8 oz.) cream cheese, softened
1 cup confectioners’ sugar
1 carton (12 oz.) frozen whipped topping, thawed, divided
3 cups cold 2% milk
1 pkg. (3.9 oz.) instant chocolate pudding mix
1 pkg. (3.9 oz.) instant vanilla pudding mix
Miniature semisweet chocolate chips, chopped nuts, chocolate curls (optional)
Let cookie dough stand at room temperature for 5 – 10 minutes to soften. Press into an ungreased 13 x 9 baking dish. Bake at 350 degrees for 14-16 minutes or until golden brown. Let cool. In a large bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in 1-3/4 cups whipped topping. Spread over crust. In a large bowl, whisk milk and pudding mixes for 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with chocolate chips, chocolate curls or nuts if desired. Cover and refrigerate for 8 hours or overnight until firm. Option: You may substitute cookie dough crust by using graham cracker crust. Combine 2 cups graham cracker crumbs, 2 tbsp. granulated sugar and ½ cup melted butter. Press into bottom of pan and bake for 10 minutes. Cool completely. The second time I fixed this, I used the graham cracker crust. I liked it better, and so did my grandkids.
Contact Carolyn Craig at 613-5315 if you have Sandy Ridge news.