Going deeper still...

What an incredible weekend! I was fortunate to attend the Deeper Still Women's conference in Orlando, this past weekend and had a wonderful time. I definitely felt the Lord's presence through laughter, tears and worship. Some of the key points from each speaker were the following:

Kay Arthur
To live by faith we must:
-not harden our hearts
-draw or shrink back from the will of God
-know God's word

Priscilla Shrier
7 Principles from Ephesians 3:20-21
1. TIME-now is the time to start living and believing that God is able!
2. TURN UNTO HIM-focus on God and not the things that distract or discourage us.
3. TRUTH- God does not "have" power but IS THE POWER.
4. TRANSCENDENCE-God can do/go beyond, beyond our expectations.
5. TOTALITY-every detail of our lives is known and covered by God.
6. TURBO POWER-the Holy Spirit put to work.
7. TRIBUTE-thanking and honoring God

Beth Moore
4 questions to ask ourselves when we "sense" something negative about someone or something:
1. Am I a critical or suspicious person by nature?
2. Am I jealous or do I feel threatened?
3. Do I have anything selfish to gain from this outcome?
4. Are my emotions clouding my discernment?

Overall I walked away from the weekend encouraged, inspired and determined to seek the Lord everyday and in everything. It is amazing how much a weekend with the Lord and friends can rejuvenate!

Tonight leftovers were served but here's a recipe I'm trying for dinner tomorrow. Good night.

Fiesta Chicken Casserole
1 pkg. (15 oz) refrigerated pie crusts (2 crusts)
1 (16 oz) jar salsa
1 can Cream of Chicken soup
1 cup sour cream
2 cups shredded cheddar cheese
1 pkg (24 oz) frozen whole kernel corn
1 lb cooked and shredded chicken (or 2-9.75 oz cans of chunk chicken breast in water, drained)
1 can black beans, rinsed and drained

Heat oven to 400 degrees. Let pie crusts stand at room temperature for 15 minutes or until easy to handle. Stir salsa, soup, sour cream, cheese, corn, chicken and beans in large bowl. Spoon chicken mixture into a 13x9x2 baking dish. Unfold the pie crusts on a lightly floured surface. Lay the crusts side by side so that they overlap by about 3 inches in the center. Press the seam to seal. Roll the pie crust into a 14x10 inch rectangle. Place pie crust over the chicken mixture. Trim excess crust from the edge. Cut several slits in the crust. Bake for 40 minutes or until the crust is golden brown.