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CTC Board of Trustees Monthly Minutes

 

The Creative Thought Center

Board of Trustees Meeting 

Monday, November 8, 2010

 

The Meeting was called to order by Rev. Frank at 5:50 pm. Buffy opened with a Spiritual Mind Treatment. 

The October, 2010 minutes were approved and will be posted on the website.

 

Treasurer’s Report:  Buffy Queen

  1. The Board voted to accept the October, 2010 financial reports with minor changes.
  2. The amount of October tithe to Elaine Silver was $408.13. The November tithe will be to Dede Williams for the love and light she brought to us.
  3. New Spiritual Home Fund:  Since there has been a significant drop in Sunday’s collections, for the first time we had to borrow to pay the minister’s salary. The money will be repaid as soon as possible.

 

Office Manager’s Report:  Margaret Kish

  1. Correspondence:
    1. Tithe check ($398.40) to Cliff Rubin (missed July tithe)
    2. Welcome letters to: Valerie Harrison, Sabrina Garner, Erika Bronte, Ruse Bryson.
    3. Donations:  none
    4. Creative Expressions report:  Sales slips total was $125.00.

 

Old Business:

  1. Pending insurance application:  David Boone, Olde Time Insurance found us an offer of $1million liability and $30,000 contents for approximately $880 a year. Frank will call to clarify the coverage and payment schedule.
  2. Board member definition amendment:  Sylvia and Margaret will take the definitions and the input from Lew Motter and the other board members and put them into a by-law format for the Dec. 6 meeting. The amendments must be mailed to all membership one month prior to the February Annual Meeting. 

 

New Business:

  1. Creed on-line suggestion:  Buffy will put it on the main website. Margaret will send her a .jpg of the Creed.
  2. Lending Library suggestion:  This is a great idea, but it is a lot of work. We will send a community email and announce on Sundays to ascertain if anyone is interested in setting it up in the kitchen area.
  3. Emergency Loan Fund suggestion:  Tabled until after the first of the year. 
  4. Vegetarian Organic Dinner event Dec. 4th:  Veg-in-Out will provide the meal for a $10 fee of which the Center receives 10%.  We will sell tickets and advertise to the full community beginning this week. 
  5. Sanctuary Lighting:  Buffy will explore types of “spot” lights, possibly on remote control, that will provide non-glare lighting for our speakers.
  6. Holiday Schedules:
  1. Frank & Margaret will be gone from Dec. 8-16 and therefore will miss the Dec 12 celebration. Lew will be facilitate the service and Kim May will be the speaker.
  2. Sylvia will be gone Dec. 14-23.
  3. Margie will return after Dec. 17.

 

Community Feedback 

Next Board Meeting will be Monday December 6, 2010 at 5:45pm. 

The closing Spiritual Mind Treatment was given by Rev. Frank at 7:30pm. 

Respectfully submitted,

Margie Brockmiller 

Secretary

 

The Creative Thought Center

Board of Trustees Meeting 

Monday, October 11, 2010

 

The Meeting was called to order by President Sylvia Jusino at 5:32pm. Lew opened with a Spiritual Mind Treatment.

 

Visioning for connecting with people and experiencing the joy, peace and love at the CTC was led by Rev. Frank.

 

The September, 2010 minutes were approved with changes and will be posted on the website.

 

Treasurer’s Report:  Buffy Queen

 

  1. The Board voted to accept the September, 2010 financial reports.
  2. Thank you Buffy for the great job you’re doing!!! The Extracted I/E Report is especially beneficial.
  3. The Petty Cash fund will be corrected next month.
  4. The amount of September tithe to the NSH was $348.90. The October tithe will be to Elaine Silver. A conversation was held on whether holding Sunday afternoon concerts continues to be practical.  Although the concerts are wonderful we seldom cover the $200 stipend we like to give to the artist. Having pizza at the Center was hopefully a way to encourage more attendance.

 

Office Manager’s Report:  Margaret Kish

  1. Correspondence
    1. Notes: Tithe check ($348.90) to CTC NSH for September tithe
    2. Press release to various venues for Wellness Day, 10/2/10
    3. Welcome letter to Zach Lutz
    4. Donations:
      1. Digital Recorder, Margie Brockmiller
      2. Walking Between the Worlds book, Trisha Webb
      3. Condiment holders for dining tables, Syl Jusino
      4. 2 Hanging baskets, Linda Evans
      5. 2 mum plants, Frank & Margaret Kish
      6. 2 ceramic pots for mums, Syl Jusino
    5. Creative Expressions report: - sales slips total was $0.

 

Ministerial Report:  Frank Kish

  1. Classes are going well; the “Walking” class has been expanded to 12 weeks. A suggestion was made not to do just “round robin” reading, perhaps ask for volunteers to read or ask people to read silently to answer a specific question.  The purpose of all classes is to build supporting, loving, community. What can be done to encourage this goal? Make “I” statements, be aware & sensitive to others as we speak. A class becomes what the attendees want it to be. Classes based on a curriculum (the ‘Walking” class) require a certain amount of subject matter to be covered during each class; while the SOM class is a discussion group.
  2. Volunteerism:  Linda has made a good start on recruiting volunteers!  We haven’t had a volunteer appreciation activity recently. The last Sunday of the month will feature a thank you slide during demonstrations of everyone volunteering during the month.

 

Old Business:

  1. Pending insurance application:  Buffy will check with Olde Time Insurance
  2. NSH Expense Update: to use of a different color to designate current activity is very helpful.
  3. We have our Certificate of Completion for the building.

 

New Business:

  1. Each member is asked to review and refine this Board Member Profile
    1. Board Members are committed to the consistent financial support of The Creative Thought Center; as well as the principle of tithing
  1. The first priority of a Board Member at The Creative Thought Center is the commitment to his or her personal relationship with God.
  2. Board Members are committed to the core teaching of Science Of Mind Principles.
  1. A Board Member is expected to be prepared to take responsibility of some form of spiritual, administrative, or social functions.
  2. The invitation to serve upon the Board of Trustees is to be made from the current list of Active Membership.
  3. Board Members are to display behavior within the larger community that is in integrity with the role of Board Membership
  4. Board Members of The Creative Thought Center are presumed to be responsible, committed and reliable. lt is the willingness to maintain this consciousness in our daily lives that maintains the truth and flow of The Creative Thought Center.

 

  1. New Events
  1. We are still falling short on salary commitment, therefore we need to consider “fund raising” activities such as the flea markets; Lew & Rose may offer “A Study in Consciousness” workshops.
  2. Parking lot stripping will be paid by the building owner
  3. Winter snow removal: we need a plan; the owner may provide some of this service. We have a winterizing list we will be following.

 

Community Feedback

The following suggestions have been presented:

  1. Our Creed be placed on the website
  2. That we start a lending library
  3. That we start an emergency fund for members in dire straights.

 

Next Board Meeting will be Monday, November 8, 5:45 PM.

 

The closing Spiritual Mind Treatment was given by Margie at 8:18pm. 

Respectfully submitted, Secretary

Margie Brockmiller

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Prosperity Quotes from the Rev

 Frank%20kish_edited

 "If I could say one thing that would help everyone on the planet who is struggling with the paradigm shift, especially in an economical sense, it would be to love yourself and tend to your vibrational levels.  Raising your vibration is the key to attracting that which you think you lack."

 
   --Rev. Frank Kish
 
 

 

"We all take guided actions that are in alignment with our desires and beliefs, and we must know that our actions are serving the highest and best good of everyone concerned."

  --Rev. Frank Kish

 

 

 "A belief - we never stop having to prove to ourselves and others;  A knowing - we never have to prove to anyone."

   --Rev. Frank Kish


 

"In every single moment of our lives we have control over that which we experience.  We can deliberately make the choice to shift our focus from that which we do not want to that which we do.  We must be deliberate and remember we always have the choice to shift our focus."

   --Rev. Frank Kish

 

"We are evolving into a new paradigm of living which requires a shift into a consciousness of implementing the practice of deliberate, intention-based livng.  Although it is not always easy, it is guaranteed to produce infinite prosperity and abundance on every level of our lives."

    --Rev. Frank Kish

 

279_7989 "There must always be an exchange of energy when we receive something, for if we do not demonstrate the giving part of life's circle we will experience more and more lack and limitation.  If you are experiencing lack in any area of your life, focus on giving the essence of what you appear to lack."

    --Rev. Frank Kish

 

 "It is our responsibility to set ourselves free from the limits imposed on our own Divinity by our human thinking.  Everything is possible if we think it is."

     --Rev. Frank Kish

 

 "When we eliminate the vibrations of doubt and resistance from our lives, we unlock the infinite flow of abundance aimed directly at us from the Universe."

--Rev. Frank Kish

 

"Change and evolution are always going to happen with or without our conscious awareness.  We create by thinking and feeling, and we get to choose whether we are a conscious part of the process or whether we create by default.  Creating consciously is the surest path to abundance."

     -- Rev. Frank Kish

 

 "The key to creating the life of abundance and joy that we all want is in seeing the gift in every experience and focusing on our thankFULLness and gratitude for the blessings in our lives.  This vibration alone will attract more of what we focus on."

  --Rev. Frank Kish

 

"We create prosperity for ourselves when we move into a place of deep Frank 2 appreciation for who we are and the power we have as spiritual beings.  Being grateful for what we have in our lives right now rather than focusing on what we do not have, is clearly the path to prosperity and abundance." 

--Rev. Frank Kish

 

 

 "We know we can not solve a problem at the level of the problem, and it is quite clear now that our egos are always at the level of the problem, but our Soul is always far above the level of the problem and totally tuned into Spirit where the solution rests."

  --Rev. Frank Kish

 

 "You can create by default, you can create by yourself, you can co-create with God, or you can create as the Divine flow of abundance that you are.  It is always your choice, think about it."

  --Rev. Frank Kish

 

 "Your Real World is that which lies within, and meaningful, lasting change always comes from within.  So swing wide the doors and let it out!"

  --Rev. Frank Kish

 

"In order for your creative abilities to work you must be coming from a place of heartfelt desire.  It has to really turn you on.  The energy of a heartfelt desire is the catalyst for right action that aligns you with your intention and your prosperity."

  --Rev. Frank Kish

 

 "We all create everything in our lives because we align ourselves vibrationally with what we experience in life, either consciously or subconsciously.  Everything!  We are absolutely free to align with any kind of experience we desire because it is an infinite Universe with unlimited potential realities."

      --Rev. Frank Kish

 

 "Being in the Zone means being in alignment with your Divine Energy, with your Divinity.  When this alignment occurs, everything flows easily and effortlessly and you know your I AM Diligence is paying off."

  --Rev. Frank Kish

 

 Rev. Frank 

"Recognize that each experience in life, whether one of joy or one of sadness, is just happening within your frame of reference - it is NOT WHO YOU ARE!  Do not identify with the experience, just be the observer." 

  --Rev. Frank Kish

 

 

"The higher we raise our vibration the closer we find ourselves to infinite prosperity and abundance, so "giddy up!"

  --Rev. Frank Kish

 

"Our greatest responsibility to our Creator and to ourselves is to cultivate the fullest expression of our Divinity."

  --Rev. Frank Kish

 

 "Once we know who we really are, there is no going back, only forward up the spiral of Life on our way Home.  The key is in the knowing that you know."

  --Rev. Frank Kish

 

"We all have a tool box full of Divine Creative Potential and when we USE our tools we have what it takes to re-awaken our Divine Creative Abilities."

  --Rev. Frank Kish

 

"Our power and purpose on this Earth is completely dependent on us shattering the old paradigm of separation, i.e. an external Heaven and God, and surrendering to the new paradigm of Oneness."

  --Rev. Frank Kish

 

"Each one of us is a holographic expression of God, filled with all the qualities and abilities to create of our Creator.  The only difference is one of degree and the fact that we are in the physical realm, the realm of duality which means we get to choose how we express our divinity.  We must choose wisely."

  --Rev. Frank Kish

 

Frank%20kish_edited "When you get frightened, STOP, get inspired and find the solution that always exists within the inspiration."

  --Rev. Frank Kish

 

 

 

 "Balancing our physical lives with daily application of spiritual principles is imperative to happiness, peace, and fulfillment."

    -- Rev. Frank Kish

 

"When we give, we are not just giving a thing but we are also giving the energy that goes along with our giving. The energy that you give with is really more important than the gift itself."

     --Rev. Frank Kish

 

"When I take responsibility for my life experiences from my Soul level (feelings) instead of my ego level (intellectual), I create infinite expansion in my life."  

 --Rev. Frank Kish

 

 

 

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BLISS

by

Rose Marie Schilling

 

God's grace upon us takes us on a journey into blissful awareness. Awareness begins with the most simple acts, all done in openess and gratitude.

Have you felt the soft legs of a butterfly walk upon your finger and know that as its wings flap they create a breeze that is felt around the world?

Have you heard the shrill cry of a cicada and examined its cruchy carcass and marveled at its intricacies?

Have you felt the pained crying of a baby be instantly silenced as you embraced her tenderly with all the love in your heart?

Have you breathed in the essence of a puppy and felt its shivering joy?

Have you sat in stillness gazing upon a flower until you could actually see its petals move and open in wondrous beauty as it released its heavenly scent?

I have stared into the core of a single candle until its light blinded me.

I have listened to a piece of music until I became part of the instruments... the strings on the harp, the keys on the piano being played by a rhythm that melted my Soul to silence.

I have gazed deeply into the eyes of my beloved and gently stroked his face and hair and felt completely at ONE in his love.

I have looked into the face of my friends and family and felt my heart leap and know the presence of Spirit in their Souls.

I have felt love and appreciation grow, knowing that joy, delight, fear, and unworthiness are All from GOD...

All Gifts of Growth that create BLISS and union with GOD.

 

 

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The Creative Expressions Bookstore

 

New Arrivals!!

HandbookCover The Intenders Handbook is now in The Creative Expressions Bookstore at The Creative Thought Center and is packed with information and guidance for the Intention Process and the Conscious Community at the CTC.  Pick yours up while they last.  Only $5.00!

   

   
 
 
 
 
                Ambition to Meaning: Finding Your Life's Purposes, expanded version

 

 

             T4_image                   T4_image                

 

Ernest Holmes Works
 
41b6dRxVWwL__SL160_PIsitb-sticker-arrow-dp,TopRight,12,-18_SH30_OU01_AA115_  51XT85KRXCL__SL160_PIsitb-sticker-arrow-dp,TopRight,12,-18_SH30_OU01_AA115_  512YTJNE3RL__SL160_PIsitb-sticker-arrow-dp,TopRight,12,-18_SH30_OU01_AA115_  41MXRESN1EL__SL160_AA115_  51ZiSm-pvIL__SL160_PIsitb-sticker-arrow-dp,TopRight,12,-18_SH30_OU01_AA115_ and much, much more!!
 
Music CD's
 
   ArtOfPeaceCD   11_11_1_5web 
 
Cover-IChooseLove   Love150   WingsDream
 


Million Dollar Bill_edited

Pay With:       Paypal_logo

 Logo_ccVisa  Logo_ccMC  Logo_ccAmex  Logo_ccBank 

  • To order, click on CTC PayPal, enter the number of Million Dollar bills you want x $2 (minimum 3 bills per order) and leave your name & mailing address in the message section.  Postage and handling is included. 

    Remember that the "feeling" of prosperity will draw more to you.  So have fun and start manifesting through your feelings!!

  • Posted at 05:26 PM | Permalink

    CTC Recipes

    To post your Recipe here email smokykish@aol.com

     

    Images

     

     

     

     

    GRAPE SALAD   Offered by Margaret Kish from Daughter Barb
     
    Red and green seedless grapes,
    pecans chopped into medium pieces,
    8 oz cream cheese,
    4 oz sour cream,
    1/4C white sugar,
    1/2C brown sugar.
     
    Mix cheese, sour cream and sugars well. Add grapes and nuts. If you want a thick coating on grapes use fewer grapes and pecans.
     

    Butternut Squash with Curry Apple Dressing     offered by Mary Lou Gainey
     
    2 ½ pounds of butternut squash
    2 T. vegetable oil
    2 T. apple juice
    2 T. apple cider vinegar
    2 T. red onion –chopped
    1 tsp. curry powder
    ½ tsp. Sugar
    ¼ tsp. Salt
    1/8 tsp black pepper
    1 T. fresh parsley – chopped
     
    Cook squash. (I cut squash in half and remove seeds.  Put flesh side down in a microwave dish with ½ cup water and cook for approximately 15 minutes- less if squash is smaller. My microwave is small so I had to do each half separately.) Cool. Peel. Cube.
    Mix remaining ingredients and toss cubes with dressing.
     
    This was copied from the Weight Watchers web site.
     
     
     
     
     

     
    Country Pie   offered by Marilyn Anderson
     
    Crust
     
    1/2 cup tomato sauce
    1/2 cup bread crumbs
    1 lb. group beef (or not)
    1/4 cup chopped onion
    1/4 cup chopped green pepper
    1 12 tsp. salt
    1/2 tsp. pepper
    1/8 tsp. oregano
     
    Combine all ingredients in a bowl and mix well with a fork.  Gently pat mixture into the bottom and up sides of a 9-inch pie plate.
     
    Filling
     
    1 1/2 cups Minute rice, uncooked
    1 1/2 cups tomato sauce
    1/2 tsp. salt
    1 cup water
    1 cup grated Cheddar cheese
     
    Combine rice, tomato sauce, salt, water, and 12 cup of cheese.   Spoon rice mixture over meat shell.  Cover with foil.  Bake at 350 for 25 minutes.  Uncover and top with remaining cheese.  Bake uncovered for 10-15 minutes.

     

     
     
    Beef Stroganoff    offered by Marilyn Anderson
     
    1 1/2 lbs. round steak, cut into 3/4 inch cubes
    seasoned flour
    2 T shortening
    1/2 C chopped onions
    1 clove garlic, minced
    1 (6-oz) can mushrooms
    1 C sour cream
    1 can condensed tomato soup
    1 T Worcestershire sauce
    dash Tobasco
    1/2 tsp salt
    1/8 tsp pepper
    1 package egg noodles
    Parmesan cheese
     
    Dredge meat in seasoned flour.  Melt shortening in pan and crown meat.  Add onions, garlic and mushrooms.  Saute.  Reduce heat.  Combine sour cream, tomato soup, Worcestershire sauce, Tobasco, salt and pepper.  Pour over meat.  Cover and braise 1 1/2 hours or until tender.  Serve over egg noodles.  Sprinkle with Parmesan cheese.  Comfort food!!

     
     
    Eggplant Frittata   offered by Marilyn Anderson
     
    1 frozen rolled pie crust
    1 each red, yellow, and orange peppers
    1 small eggplant
    1 red onion
    2 cloves garlic
    2 eggs
    1/2 c bread crumbs
    1/4 c grated cheddar cheese
    cooking spray
     
    Preheat oven to 350.  Cube peppers in 3-inch cubes.  Spray baking sheet with cooking spray.  Arrange cubes, skin side up.  Cover with foill...just lay foil over top.   Turn when tender.  Continue cooking skin side down until blackened.  Slice unpeeled eggplant into 1/2-inch slices.  Arrange on sprayed baking sheet.  When they start to look tender, turn.  Continue cooking until tender.  Allow to cool.  Line pie plate with crust.  Arrange eggplant to cover bottom slightly overlapping.  Combine cooled peppers, onion, and garlic with beaten eggs.  Mix well and pour over eggplant.  Arrange to cover evenly.  Top with remaining eggplant.  Sprinkle with breadcrumbs and cheese.  Bake for about 15 or 20 minutes or until the egg mixture is cooked.
     
     
    Banana Pudding   offered by Marilyn Anderson
     
    2 pkgs. instant vanilla pudding
    4 Cups milk
    1 pint sour cream
    1 medium container Cool Whip
    1 box vanilla wafers
    2 bunches bananas, sliced
     
    Make vanilla pudding as indicated on the box.  It will set very quickly.  Add the sour cream and Cool Whip.  Then in a bowl or pan, layer sliced bananas, pudding, and bananas, saving some Cool Whip for the top.
     

    4 med  cucumbers
    1/2 cup or more sour cream
    1 T salt
    1 T lemon juice
    small handfull mint, chopped finely
    2 green onions, chopped finely
     
    Peel, then half cucumber, scrape out all seeds.
    Great cucumber into a medium bowl, sprinkle with the salt and stir.
    Let stand for 20 minutes.
    Fill bowl almost full with filtered water, and swish the cucumber with a spoon, that's to remove the salt.
    Drain water. Take handfulls and squeeze out all of the water. Place in smaller bowl.
    Add sour cream, lemon juice, mint , green onion, combine and serve.
    Keeps for at least 3 days in refrigerator.


     
     
    Braided Almond-Herb Bread   offered by Marilyn Anderson
     
    1 pkg (1/4 oz) active dry yeast
    2 T sugar
    1/4 C warm water
    1/4 C butter
    1 tsp salt
    1 C warm milk
    3-1/2 to 4 C all-purpose flour
    1 tsp dried rosemary, crushed
    1 tsp dill weed
    1/2 tsp dried marjoram, crushed
    1/2 C finely chopped almonds, toasted, divided
    1 egg, beaten
    1 T water
     
    Dissolve yeast and sugar in warm water; set aside.  In a large mixing bowl, combine butter, salt and milk.  Stir in yeast mixture, 2 C flour, herbs and 2 T almonds.  Beat until well mixed.  Stir in enough remaining flour to form a soft dough.  Turn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes.  Place dough in a greased bowl, turning once to grease top.  Cover and let rise in warm place until doubled, about 1 hour.
     
    Punch down and cut off one-third of dough; set aside.  Divide remaining dough into three equal parts, shaping each into a 14-in. rope.  Braid ropes and place on greased baking sheet.  Divide reserved third of dough into three ropes and braid.  Place smaller brain on top of larger brain.  Cover and let rise until doubled, about 1 hour.  Combine egg and water.  Brush over entire loaf; sprinkle with remaining almonds.  Bake at 375 for 30 minutes:  Yield:  1 loaf.
     
     

     
     
    Classic Pecan Pie --offered by Marilyn Anderson
     
    3 eggs
    1 C dark Karo syrup
    1 C sugar
    2 Tbsp butter, melted
    1 tsp vanilla
    1 C pecan halves (I add a 1/4 cup more)
    1 (9-inch) pie shell
     
    Lightly beat the eggs.  Combine all ingredients, stirring in the pecans last.  Pour into the pie shell.  Once the pecans have floated to the top of the mixture, arrange them in a pattern.  Bake at 400 for 15 minutes.  Reduce heat to 350 and continue to bake 30 to 45 minutes.  Start checking the pie after 30 minutes.  Mine are usually done in about 30 minutes or a little less after reducing the heat.  The filling will be puffy and moist in the center when done.

     
     
    Strawberry and Spinach Salad offered by Marilyn Anderson
     
    1 bunch baby spinach
    1 pint strawberries, sliced
    1/2 cup safflower po;
    2 Tbs cider vinegar
    2 Tbsp. sugar
    2 green onions, minced
    2 Tbsp. toasted sesame seeds
    Salt and pepper to taste
     
    In a large bowl, empty baby spinach.  Add sliced strawberries.  Toast sesame seeds in oven under broiler, do not overcook.  In a small bowl combine oil, vinegar, sugar, green onions, salt and pepper if desired.  Add toasted sesame seeds.  Pour mixture over spinach and strawberries.  Ready to serve.
     

     

    Corn Casserole:   Offered by Carol Johnson, RscP

    1 can Cream Corn   1 can regular sweet corn

    1 package Jiffy Cornbread mix    1 cup of Sour Cream

    Mix ingredients in pan (use Pam or spray to lightly coat pan),

    bake at 350 degrees for 40-45 min.

    Optional 1 cup Cheddar shredded on top for 15 min or until brown. 

    If you are baking for a large group, just double recipe. 

     

     

    Better Than Sex Cake    --offered by Barbara Elswick

     

    1 (18 1/4oz) box yellow cake mix 1 (8oz) ctn sour cream

    1 (3 1/2) box instant vanilla pudding  1 (6oz) bag chocolate chips

    1/2 c. water   1 c. pecans, chopped

    1/2 c. vegetable oil 1 (4oz) bar German sweet

    4 eggs   chocolate, melted

    1 c. coconut

     

    In a large bowl, mix the cake, pudding mix, water and oil.  Add eggs, one at a time, and beat well after each addition.  Stir in the sour cream and chocolate chips with pecans, melted chocolate and the coconut.  Pour batter into well-greased tube pan.  Bake at 375 for 50-55 minutes. Cool 10 minutes before removing from pan.

     

     

     

    Dirt Cake    --offered by Barb Elswick

     

    1 (20-oz) box Oreo cookies, crushed 3 1/2 c. milk

    1/4 c. butter   2 (3 1/2oz) pkgs French vanilla

    1 c. confectioners' sugar     instant pudding 

    1 (8 oz) pkg cream cheese   1 (8 oz) pkg frozen whipped

      topping, thawed

     

    Crush the cookies in a large plastic bag, using a rolling pin or use a food processor.  Cream together the butter and confectioners' sugar with cream cheese.  In another bowl, mix together the milk, instant pudding, then the thawed whipped topping.  Combine the two mixtures.  Alternate layers of the mixture in a clean flower pot, starting and ending with the cookie crumbs.  Freeze or chill.  If desired, decorate the cake with plastic flowers or gummy worms.  Makes 12 servings.

     

     

    Dump Cake --offered by Barb Elswick

     

    1 can cherry pie filling 1 can crushed pineapple

    1 box yellow cake mix 2 sticks butter

    1 c. chopped nuts    1 c. coconut

     

    Spread cherry pie filling into 13 x 9 x 2 inch pan.  Spread crushed pineapple on top of cherry pie filling.   Sprinkle cake mix on to pineapple and pat down.  Melt butter and pour over the top, spread evenly.   Sprinkle nuts and coconut on top.  Bake at 350 degrees for about 40 minutes.

     

     

    Frog Holler Quiche     --offered by Robyn Cammer

     

    Crust:

    2 Cups Whole Wheat Pastry Flour

    ½ Teaspoon Baking Powder (non-aluminum)

    ½ Stick Butter

    About 1/8 Cup Milk

    Filling:

    About ¼ Cup Olive Oil

    1 Onion

    1 Head Broccoli Florets

    1-2 Slices Natural Bacon

    2 Portabella Mushrooms

    1 Tablespoon Butter

    ¼ Cup White Wine (we use organic Badger Mtn. Reisling)

    1-2 Cups Sundried Tomatoes

    7-8 Eggs (depending on size)

    5 Cups Milk

    ½ teaspoon fresh ground Nutmeg

    Salt and Pepper to taste

    ¼ Cup grated Parmesian

    1 Cup grated Swiss Cheese

    1 Tomato-sliced

    ¼ Cup Bread Crumbs (Italian ok)

    Crust:  Add flour to food processor, cut butter in small pieces and add while running.  Add just enough milk while running to make mix stick together when squeezed but not gooey--just moist enough to form your crust.  Press out with hands to form a thin crust in a large glass baking dish (about 13 x 9). 

    Filling: 

    Cut onion in small pieces, cook about 5 minutes in a couple tablespoons of olive oil.   Add broccoli florets cut into small pieces.  Cook another few minutes to taste.  Add to a large bowl and set aside.  Cook bacon until crispy and cut into very small pieces and add to bowl with grease (optional) for more flavor.  

    Peel and cut mushrooms into bite-size pieces.  Cook about 5 minutes in 1 tablespoon butter and white wine.  Add to bowl.

    Cut sundried tomatoes into small pieces and place in a covered pan on low with a little olive oil and just enough water to moisten all of them.  Cook until tender.  Add to bowl.   

    Pour onion, broccoli, mushrooms, etc. from bowl into crust. 

    Mix eggs and milk, add nutmeg, salt and pepper to taste.  Add Parmesian and Swiss Cheese.  Pour over ingredients in crust.

    Dip sliced tomatoes into bread crumbs and arrange on top of quiche.

    Cover loosely and bake in preheated oven at 350 for about 1 hour and 15 minutes or until center is set.

     

     

    Frog Holler Awesome Egg Custard   --offfered by Robyn Cammer

    For 2 Servings:

    1 Cup Organic Milk

    1 Egg (please use the best quality you can find for good flavor)

    2 Tablespoons Honey

    ¼ - ½  Teaspoon Nutmeg (fresh ground is great)

    ¼ Teaspoon Vanilla

    Scald milk (heat until little bubbles start to form at the edge of the pan, do not boil) 

    Add Honey and stir

    Set aside to cool

    Preheat oven to exactly 350 degrees

    Beat remaining ingredients together in separate container

    While mixing, slowly add Milk mixture

    Pour into small ovenproof cups (like the little Pyrex dishes)

    Place custard dishes in a glass baking dish with about one inch water in bottom of baking dish

    Bake for about 60 minutes or until inserted toothpick or knife comes out clean

    Top with a little maple syrup and enjoy!

     

    Rich Lentil and Turkey Sausage Soup  --offered by Christa Malone
    (an anti inflammatory recipe)
     
    2 cups lentil    8-10 cups vegetable broth or water
    2 T extra-virgin olive oil 4 cloves garlic, minced
    1 large onion, chopped 2 stalks celery, chopped
    1 lb all-natural turkey or chicken sausage
    2 tomatoes, peeled, seeded and chopped or 1 can, 15 oz, chopped or crushed tomatoes
    1 tsp turmeric, or to taste    1 tsp ground cumin
    Leaves from 1 sprig fresh thyme, or 1 tsp dried thyme
    Pinch of dried red pepper flakes    sea salt to taste
    Plain yoghurt , for garnish and 1/2 cup fresh chopped or green onions
     
    Wash and pick over the lentils to make sure there are no stones and bring to a boil in broth or water in large soup pot. Lower heat and simmer 10 minutes.
     
    Meanwhile, heat the olive oil in a large skillet. Sauté the garlic, onion, celery and sausage for 5 minutes over medium heat.  Add the tomatoes and sauté for another 5 minutes.
     
    Add the vegetable-sausage mixture and seasonings to the lentils. Simmer for 20-30 minutes, or until the lentils are tender but not mushy. Serve with a dollop of plain yogurt and shopped parsley for garnish.
     
     
     
    Crescent-Topped Turkey Amandine    --offered by Margaret Kish
    Taste of Home December, 2008 - January 2009
     
    3 cups cubed cooked turkey
    1 can cream of mushroom soup
    1 can water chestnuts, drained
    2/3 cup mayonnaise
    ½ cup celery
    ½ cup onion
    1 tube (4 oz) refrigerated crescent rolls
    2/3 cup shredded Swiss cheese
    ½ cup sliced almonds
    1/4 cup butter, melted

    In a large saucepan, combine the first six ingredients, heat through. Transfer to a greased 2-quart banking dish. Unroll crescent dough and place over turkey misture.
     
    In a small bowl, combine cheese, almonds and butter. Spoon over dough. Bake, uncovered, at 350 degrees for 30-35 minutes or until crust is golden brown and filling is bubbly. Yield: 4 servings
     
     
     
    Aunt Lynn’s Creme de Menthe Cake --offered by Margaret Kish
     
    1 pkg white cake mix
    2 T. Crème de  menthe
    Make cake according to pkg directions and add cream de minthe to batter.  Bake in 13 x 9 pan. 
     
    Top with 1 can or jar Hershey Fudge topping. Spread on when cake is cooled.
     
    Add 2 T. crème de menthe to small container of Cool Whip and frost cake.  ENJOY!!! (have 2-3 pieces & you will)!
     
     
     
     
    Festive Rice Salad     --offered by Margaret Kish
    Taste of Home, April/May, 2007
     
    3/4 C. Uncooked long grain rice
    1 package (10 oz.) Frozen peas, thawed
    1 small sweet red pepper, chopped
    3/4 C chopped green onions
    ½ C dried cranberries
    Toasted sliced almonds (optional)
    DRESSING:
    ½ C. Canola oil (I used extra light olive oil)
    1/3 C. vinegar (your choice)
    3 T. Sugar (or Stevia)
    ½ t. dill weed
    1/4 t. salt
    1/4 t. ground mustard
    1/8 t. pepper 
    Cook rice according to package directions; cool. In a large bowl, combine rice, peas, red pepper, onions and cranberries. In a small bowl, whisk dressing ingredients. Drizzle over salad and toss to coat. Refrigerate until serving. Yield: 12 servings. (I doubled recipe for potluck size)
     
    ***When I use Quinoa instead of rice, I cooked up two cups according to package directions (for a double batch) and mix as usual.
     
     
     
     
    Pecan Loaf --offered by Margaret Kish
     
    “Recipes for Life”
    Rhonda Malkmus
     
    2 cups basmati rice
    2 cups pecans
     (walnuts are just as good)
    2 cups tomatoes (fresh or canned)
    ½ cup celery
    1 medium onion
    2 cups whole grain bread crumbs
    1/4 teaspoon sage
    1/4 teaspoon garlic powder
    ½ teaspoon Celtic Sea Salt (optional)

    Prepare 2 cups basmati rice by stirring rice into 4 cups boiling water, turn down heat, replace lid and cook for 30 minutes. Turn off and allow to sit 15 minutes with lid on. While rice is cooking, place pecans in a food processor or blender, grind to a fine meal and pour into boul. Chop tomatoes fine and add to the bowl. Dice and steam saute’ onions and celery in a small amount of distilled water. Combine rice, onions, celery, tomatoes, seasonings and bread crumbs with pecan mixture and mix well. Spread into a lecithin-coated* loaf pan (fills a 9x13  pan full) and bake at 350 degrees for 45 minutes. Remove from oven, spread tomato ketchup over the top and continue to bake an additional 15 minutes.


     

    Rosalie's Pineapple AuGratin  -- offered by Margaret Kish

    1 can Pineapple chunks or tidbits, drained (save juice)

    1/3 cup sugar  -  3 T. flour  -  3 T. juice  -  1 cup sharp Cheddar cheese, grated

    1/2 cup Ritz cracker crumbs  -  2 T. butter melted

    Lightly grease (Pam) 8x8 square pan.  Spread pineapple on bottom of pan.  Mix sugar and flour with 3 T. juice and pour mixture over pineapple.  Sprinkle on grated cheese.  Mix cracker crumbs and melted butter; sprinkle over top of cheese.  Bake at 350 degrees 25-30 minutes till bubbly and slightly browned.  Serves 6.  Best served just slightly warm.  Great with ham!


     

    _________________

    To post your Recipe here email smokykish@aol.com

    Posted at 05:36 PM in CTC Recipes | Permalink

    The CTC Bulletin Board

       Post It Here:

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    1/25  Visit Women in the Moon on Main St in Waynesville in front of Persnickity's.  This is a delightful new shop recently opened by our own Lynn Hughes and her daughter Jody.  It is a delightful shop filled with original gift items and artwork from many local artists.  It is a refreshing break from the sameness of the rest of main street shopping and it is priced very affordably.  A must see!!

     

    1/22  Painting - Pressure washing - General Handyman work

    Interior or exterior - reasonable rates - quality work.   

    Call Rev Frank Kish 246-2794 for free estimates.

     

    To post your information here email smokykish@aol.com

     

     

     


    Posted at 01:01 PM | Permalink

    CTC New Spiritual Home Campaign

     
     
    Tree---yellow-man-.jpeg transparesmall

    New Spiritual Home Campaign!!

     Pledge Drive Now Exceeds

    $69,000!!

    Watch it grow right here.

    Have you donated lately?  Every dollar helps!

    (click CTC PayPal to donate)

     

    Visioning Updates

    The Board of Trustees at The Creative Thought Center are excited to present their visioning work thus far and invite you to be a part of this very important work of visioning and creating the expansion for our community together.

    Visioning thus far has created a spiritual community filled with love and support for all who connect themselves with our spiritual family.  In addition we have manifested in physical form new chairs, power point technology, new computers,  an atmosphere of Divine energy and love, and a growing, vital spiritual community.

    Now the Board is inviting you to involve yourself with our visioning for a New Spiritual Home that provides space for continued growth both spiritually and physically.  Remember, involution always precedes evolution!  People growing in a community of like minded people generally find they are growing spiritually and physically along with the community.

    As part of our visioning for our community's expansion we are contemplating our New Spiritual Home and would like to share what benefits we have visioned for and invite you to join in adding to this list.

    Visioned Benefits:

    1.  Room for growth (spiritually & physically)

    2.  Expansion of children's program

    3.  Attract younger families

    4.  Opportunities for more involvement in the Waynesville community

    5.  Enhance a sense of ownership in all members & friends

    6.  Provide more services & activities

    7.  Deeper bonding in community by working together

    8.  Help and enhance spiritually more people's lives

    9.  Opportunity to develop a stronger financial base for Center

    10.  Opportunity to financially support a truly full time minister

    11.  More kitchen space

    12.  More office space/Minister's office

    13.  Opportunity to have an assistant minister

    14.  Outdoor and indoor playgrounds for children

    15.  Wheelchair friendly space

    16.  Larger space for special events & rental income

    17.  Dedicated space for children's classes

    18.  Larger space for musicians/groups allowing more musical variety

    19.  Community outreach programs

    20.  Hot water in bathrooms

    21.  Expand age range in community

    22.  Attract more ethnic groups

    23.  Expand issues for events, classes, etc.

    24.  Focus on service and meeting people's needs - mantra:  How can we serve better?

    25.  Healing modality events and space

    26.  Consignment shop space (income producer)

    27.  Practitioner room

    28.  Library with literature from all different paths

    29.  More space for art work and posters for sale

    30.  Dedicated dining hall

    31.  Space for piano

    32.  Musical intruments for children to perform with

    33.  Distribution Center for Angel Food Ministry

    34.  "Space generates Energy!"

    35.  Large well lit space from expansive windows

    36.  Space for elevated power point screen

    37.  New more comfortable chairs

     

    Posted at 02:45 PM | Permalink

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