Ss. Anthony and Philip Catholic Community

Service
 

Tim & Tammy Thielorn are the proud parents of twins

born on May 6, 2008 in St. Mary’s Hospital, Madison.

Tatum Donna ~ birth weight 2.14 lbs.

Liam Joseph ~ birth weight 2.9 lbs.

The twins were finally able to come home on June 21 and are doing very well. Ss. Anthony & Philip Parish is excited for Tim & Tammy and would like to help out with some

very necessary items:

Diapers – any brand, size #1 and above

Diaper wipes – any brand

Onesies – size 3-6 months

During the month of July, we will have a baby bassinet set up in the side room in the back of church and you are invited to shower the twins with any of the above listed items. Items do not have to be wrapped and your name is optional. This baby "shower" is open to everyone.

Items no longer needed in Avoca.

We have teamed up with the Presbyterian Church & St. Thomas to collect much needed items for the Avoca clean up effort as well as assist with preparing and serving meals. The Avoca community is very appreciative of all the donations that they have received. We have been able to deliver 5 full car/truck loads in the past three weeks plus a huge load of donated items from Wal-Mart and Dick's Piggly Wiggly, Dodgeville. At this time (July 3, 2008) we are no longer taking items for the Avoca Relief. If this changes in the future we will make the announcement here and in the weekly bulletin. Please help spread this word to family and friends.

Thank you for all you have donated to our neighbors to the north.

 Tiger Butter by Linda Schoenmann
For 9x13" pan:
White almond bark - 16 oz.
Creamy peanut butter - 12 oz.
Semi-sweet chocolate chips:10-12 oz.

For 11x15" pan:
White almond bark - 24 oz.
Creamy peanut butter - 18 oz.
Semi-sweet chocolate chips: 15-18oz.

Cook white almond bark in microwave according to package directions, or about 1 minute. Stir. Continue cooking 30-60 seconds at a time until melted and smooth. Be careful not to overcook or it will scorch. Stir in peanut butter until smooth. Pour into wax paper-lined pan.

Melt chocolate chips in the microwave the same way as the almond bark. Drop by spoonfuls on top of the peanut butter mixture. Swirl to create a marbled effect. Refrigerate until set (at least a few hours).

Remove from pan and let set for a few minutes, which makes it easier to cut into squares without breaking. Cut into 10 rows (1.5 inches wide) with 8 pieces per row. Makes 80 pieces. Store in refrigerator. Can also be frozen.

Instead of the semi-sweet chocolate ships, you probably try milk chocolate chips or chocolate almond bark. This tastes like Reese's Peanut Butter cups.