Attention, women seeking spiritual nourishment and transformation! We here at Women in the Word personally invite you to join us this fall for an exciting new study called ACT. (Absorb, Contemplate, and Transform) A 16 week life changing adventure designed to deepen your faith, provide spiritual encouragement, and ignite a passion for Christ within you. On Monday through Thursday we’ll be studying the Bible together. Friday will be left open for prayer, and Saturday the reading schedule for the upcoming week will be published. Each day our writers will post their thoughts on the daily scripture. And we encourage you to join in on the discussion, and complete the worksheet which will be made available. So grab your Bibles, tell your friends, and together let us absorb, contemplate, and transform as we embark on this beautiful journey of spiritual growth and discovery. And be sure to head over to Facebook and join the WitW group to study along. Just click on the link https://www.facebook.com/groups/womenintheword2

Lemonade Pie

1 pkg. (8 ounces) cream cheese, softened

1 can (14 ounces) sweetened condensed milk

3/4 cup thawed lemonade concentrate

1 carton (8 ounces) frozen whipped topping, thawed

Yellow food coloring, optional

1 tsp. lemon zest (optional)

2 tsp. lemon juice (optional)

1 9-inch graham cracker crust

In a large bowl, beat cream cheese and milk until smooth.  Beat in lemonade concentrate.  Fold in whipped topping and, if desired, food coloring, lemon zest,many lemon juice.  Pour into crust.  Cover and refrigerate until set.  (I always stick mine in the freezer to quicken the setting time)

Pecan Pie Squares

Crust:

3/4 cup all-purpose flour, spooned into measuring cup and leveled-off

1/4 cup corn starch

1/2 cup Confectioners' sugar

1/2 teaspoon salt

1/2 cup (1 stick) cold unsalted butter, cut into 1-inch pieces

Filling

12 tablespoons (1-1/2 sticks) unsalted butter

3/4 cup light brown sugar

3 tablespoons honey

1/2 teaspoon vanilla extract

Generous pinch salt

2 tablespoons heavy whipping cream

3 cups coarsely chopped pecans

Cover a 9-inch square baking pan with heavy duty aluminum foil. Push foil neatly into corners and up sides of the pan, using two pieces if necessary to ensure it overlaps all edges (the overhang will help removal from pan). Spray foiled pan with nonstick cooking spray. Place the flour, corn starch, confectioners sugar and salt in a bowl of a food processor fitted with the blade attachment. Pulse a few times to mix. Add the butter and pulse until the mixture resembles coarse meal with pea-size clumps of butter within. Also can be made with a pastry cutter or two forks. Dump mixture into prepared pan and press firmly with your fingers into an even layer over the bottom. Refrigerate for 15 minutes. While the crust is in the refrigerator, adjust an oven rack to the middle position and preheat the oven to 350 degrees. Bake the crust until crust is set but not browned, about 17 minutes. Set on rack to cool. Leave oven on. In a heavy medium saucepan over medium-low heat, combine butter, brown sugar, honey, vanilla and salt. Stir with a wooden spoon until sugar dissolves. Turn up the heat and boil gently for 3 minutes. Stir in heavy cream and chopped pecans. Pour pecan mixture over crust (it's fine if crust is still warm). Bake until filling is bubbling and caramel in color, about 20 minutes. Cool completely on rack. To cut, use the foil overhang to lift baked square out of pan and onto cutting board. Loosen the foil from the edges, then cut with a sharp knife into 2-inch squares. Store finished pecan squares in air-tight container and serve at room temperature.