MOMs Group...and another new recipe:)

I have no greater joy than this, to hear of my children walking in the truth.
3 John 1:4

I am so blessed to be part of a MOMs group that meets at our church every Tuesday morning. Together we are studying the book, Shepherding a Child's Heart. The book is great and has really given me a lot to think about. I come away each week refreshed and encouraged in my role as a mom. Not only is the study great, but I also enjoy the sweet time of fellowship. We share our hearts and then have the pleasure of praying and lifting each other up. We all have the deep desire and passion to grow in our love for the Lord and then to instill that love in our children.

Once a quarter our group gets to stay an enjoy a wonderful luncheon together.
It's just a special time to chat, relax, and eat some delicious food.
Everyone brings a yummy dish to share.

I made this Cinnamon Apple Cheese Cake

Ingredients:

• 1/2 cup butter, softened
• 1/4 cup packed brown sugar
• 1 cup all-purpose flour
• 1/4 cup quick-cooking oats
• 1/4 cup finely chopped walnuts
• 1/2 teaspoon ground cinnamon
• Filling
  
• 2 packages (8 ounces each) cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup thawed apple juice concentrate
• 3 eggs, lightly beaten
• Topping
  
• 2 medium tart apples, peeled and sliced
• 1 tablespoon butter
• 1 teaspoon cornstarch
• 1/4 teaspoon ground cinnamon
• 1/4 cup thawed apple juice concentrate

• In a small bowl, cream butter and brown sugar until light and fluffy. Gradually add flour, oats, walnuts and cinnamon until well blended. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan.

Place on a baking sheet. Bake at 325° for 10 minutes or until set. Cool on a wire rack.
In a large bowl, beat cream cheese until fluffy. Beat in milk and juice concentrate until smooth. Add eggs; beat on low speed just until combined (batter will be thin). Pour into crust.
Return pan to baking sheet. Bake at 325° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

In a large skillet, cook and stir apples in butter over medium heat until crisp-tender, about 5 minutes. Cool to room temperature. Arrange over cheesecake.
In a small saucepan, combine the cornstarch, cinnamon and juice concentrate until smooth. Bring to a boil. Reduce heat; cook and stir for 1 minute or until thickened. Immediately brush over apples. Refrigerate for 1 hour or until chilled.

ENJOY!