Whether you are a long-time member of First Baptist Madison or a newcomer to our church and community, we hope that you will find a place to grow, connect, and serve in the many areas of ministry we offer. Women’s Ministry is designed to help a woman develop in her Christian Lifestyle. That includes ongoing spiritual enrichment through group and personal Bible study and activities inside and outside the church. In the past, the women have also attended conferences sponsored by our church, association, state and national organizations.

Statement of Purpose
The Women’s Ministry of First Baptist Madison seeks to bring glory to God by:

  • Involving women of all ages and walks of life in building relationships within the body of Christ.
  • Offering Bible studies, activities, and special events that will encourage spiritual growth and fellowship.
  • Equipping women to use their gifts and talents for service within the church as well as the community.

“…that you will walk in a manner worthy of the Lord, to please Him in all respects, bearing fruit in every good work and increasing in the knowledge of God.”
Colossians 1:10


Widow's Luncheon & Tea
Thursday, March 19 • 11:00am in the First Baptist Madison Student Center
with guests, Martha Thames and Ben Atkinson

Register Here

Weekday Studies • Women’s Studies

The Study of Daniel
Led by René Lucas
Begins Tuesday, March 17 at 9:00am
Room 8221
Precepts upon Precepts: 1 John, 2 John, and 3 John
Led by Glenday Sutherland
Tuesdays at 9:00am
Room 205/207
The Life of Jesus
Led by Jennifer Martin
Begins Thursday, January 9 at 6:00pm
Community Room
An in depth study of the story of scripture in the New Testament.  Together we will read New Testament scripture each week and discuss that these scriptures mean for us as Christians today.

[email protected] | Newsletter #1

Whether you are a long-time member of First Baptist Madison or a newcomer to our church and community, we hope that you will find a place to grow, connect, and serve in the many aspects of our Women’s Ministry. We offer a variety of ongoing Bible studies and activities to cultivate friendships and to encourage and inspire personal growth. To better communicate and connect with the [email protected], we hope this newsletter will provide you with information about upcoming activities and events.

Women’s Ministry Team
Our Women’s Ministry Leadership Team organizes and implements activities and events for the women in our church body. Below is a list of our ministry team; if you have suggestions or need more information about events or activities, please contact one of these ladies:
•Jenna Benge
•René Collins
•Ruthie Courtney
•Michelle Cresap
•Mary Martin Guerieri
•Paula Holsapple Howard
•René Lucas
•Jennifer Martin
•Brooke Newton
•Penny Rhodes
•Kathy Stribling
•Brandy Turnage


From Our Heart To Yours
I was blessed to grow up in a Christian home, and came to know Christ as my Savior at a young age. Church activities were a routine part of our lives; I loved Sunday School, Vacation Bible School, and was part of a strong youth program during my teens; all of which provided me a solid spiritual foundation as a young adult. But it was when I joined a weekly ladies Bible study as a young wife and mom that I come to recognize the incredible value of Christian friends. Several women in the class were in the same stage of life as me and we became close friends. They became my support group and my encouragers; we did “life together”.

Then there were other women who were a little older and were a few years ahead of me spiritually, as well as in their journey of life. They would have a huge impact on my life. As I watched these women live out their faith, I saw them model a Godly wife. I noted the way they spoke of their husbands, and the way they prayed for their children. I stood in awe at the faith and courage they showed during health challenges, job losses and financial crisis. And I watched how they cared for aging parents. These ladies became silent mentors…modeling the very Scriptures that we studied weekly. I also learned the importance of finding my place of service in the church.

I am confident that it was during these years that God gave me an incredible love for women in the Body of Christ. Because Godly women made such a profound impact on my life as a young wife and mother, my desire became to “pay it forward”. I want to be a part of a church body where women encourage one another as we journey life together.

For over thirty years I’ve been privileged to serve in Women’s Ministry; and I count it an incredible honor to serve YOU, the ladies at FBC Madison. As a ministry team we seek to offer Bible Studies, activities, and events that will strengthen your faith, as well as enrich your life through the fellowship and encouragement from other women of faith.

My personal desire is that you surround yourself with a group of godly women because the Scripture tells us that iron sharpens iron! I pray that you will encourage one another and spur one another to love and good works. I also encourage you to take note of those godly women who are a few years ahead of you in their journey in life; they have much wisdom and godly counsel to give. Then lastly, be mindful that there are women who walking behind YOU. That’s why God’s word tells us to “walk in a manner worthy of your calling”.

René Lucas
Women’s Ministry Leadership Team

“And let us consider how to stir up one another to love and good works, not neglecting to meet together, as is the habit of some, but encouraging one another, and all the more as you see the Day drawing near.”
Hebrews 10:24-25 ESV


A Priceless Gift
Friendship is a priceless gift
that cannot be bought or sold,
But its value is far greater
than a mountain made of gold.
For gold is cold and lifeless,
it can neither see nor hear
And in the time of trouble
it is powerless to cheer.

It has no ears to listen
nor heart to understand,
It cannot bring you comfort
or reach out a helping hand.

So when you ask God for a gift
Be thankful if He sends
Not diamonds, pearls, or riches
But the love of real true friends.

Helen Steiner Rice




Here’s a great big SHOUT out to all those who helped with our last two Events:

Lunch, Laughter and Lemonade
We enjoyed a beautiful luncheon with a “lemon inspired” menu! Angela Palmerton blessed us with beautiful music, followed by a devotion reminding us when life gives us lemons, we can make lemonade. We were encouraged to look to Christ and “Choose Joy” in all circumstances.


*Please note the incredible decorations by Nancy Murff and Susan Pepper


Menu Planning 101
Paula Holsapple Howard shared a wonderful message on the importance of showing Hospitality and offered some tips for meal planning.  Here’s a recap of her message:

“For I was hungry and you gave me food. I was thirsty and you gave me drink. I was a stranger and you welcomed me.”         Matthew 25:35

God’s word directs us to open our hearts, to serve others and to have a love for strangers.  Jesus is the perfect example of a servant’s heart. His life is the user manual of how to open our hearts to others and how to remove the Do Not Disturb sign from our hearts. We have the power to remove the Do Not Disturb sign from our heart. 

Hospitality is not entertainment; it is truly the love of strangers. We do not have to wonder if we are enough (is my house clean enough, good enough, etc) because God will be enough for us. We just need to be willing to open our hearts and He will work through us. 

So ladies, let’s open our hearts and our homes to someone this week. You can do it; and YOU will be blessed for doing so.

The beautiful decorations and Door Prizes were provided by Jennifer Martin. Thank you Jennifer!

Kudos to these Chefs:
Jane Bryan
Rene Collins
Michelle Cresap
Elthea Harrison
Kathy Stribling
Clara Walker
Reginia Zinke

We enjoyed a wonderful evening sampling different ways to prepare meals with chicken and pork. The above chefs shared their recipes which were included in a small cook book. For dessert we enjoyed homemade pound cakes with ice cream and toppings.


A special thanks to Betty Addington, Ruthie Courtney, Linda Ignozzitto, Trudi Ingram, René Lucas, and Sharon Robinson for the delicious pound cakes. Below are two recipes many requested:

Chocolate Pound Cake
Mix Together:

  • ½ pound butter at room temperature
  • ½ cup Crisco
  • 3 cups sugar

Beat in mixing bowl at high speed.

  • Add 5 eggs

Sift dry ingredients together:

  • 3 cups plain flour
  • ½ cup cocoa
  • ¼ tsp. baking soda
  • ¼ tsp. baking powder

Mix with other ingredients.

Then Add

  • 1 1/8 cup milk
  • 1 tablespoon vanilla

Bake at 325?F in greased and floured tubed cake pan for 1:20 to 1:30 hours. Test for doneness.


Blueberry Pound Cake

  • 2 3/4 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp table salt
  • 1 cup butter, softened just to room temp
  • 1 3/4 cups granulated sugar
  • 4 large eggs, room temp
  • 4 TB freshly squeezed lemon juice
  • zest from 2 lemons
  • 1 tsp pure vanilla extract
  • 1 cup buttermilk
  • 2 1/2 cups fresh blueberries, towel dried and tossed with 1 TB flour


  • 1 cup powdered sugar
  • 2 TB freshly squeezed lemon juice
  • zest of 1 lemon


  1. Preheat oven to 350?F, with rack on lower middle position. Grease and flour a large bundt pan. Set aside.
  2. In a bowl, whisk together the flour, baking powder, baking soda, and table salt until well combined.
  3. In the bowl of a stand mixer fitted with paddle attachment, beat the butter and sugar 3-4 minutes or until light and fluffy. Beat in eggs one at a time, beating well after each one. Add lemon juice, zest, and vanilla extract, beating just until combined. Add buttermilk and beat until just combined.
  4. Using a rubber spatula, gently fold in the flour mixture into the butter mixture just until incorporated – do not over mix. Gently fold in blueberries. Pour into prepared pan.
  5. Bake 45-50 minutes or just until a toothpick inserted in center of cake comes out almost clean. A few tender crumbs attached is perfect.
  6. Cool on wire rack for 20 minutes. Run a thin and sharp knife around all edges to loosen cake. Turn out and cool completely.
  7. To make the glaze, mix together all glaze ingredients until smooth. Drizzle over cake and allow it to seep into cake.
  8. Leftovers can be kept at room temp in airtight container.


Lagniappe (a little something extra) from Paula

Meal Planning Tips

  • Plan your meals and snacks for the week prior to doing your weekly shopping. Make good notes concerning the ingredients needed and take them to the grocery store with you. This way when you set aside a few hours to cook on the weekend, you have everything you need.
  • Canned veggies will last quite a while in your pantry and are a quick go-to for last minute meals. Purchase what you can reasonably store in an organized way in your pantry.
    Look for sales on shelf stable items like chicken or beef broth, canned soups, condiments and salad dressings to store neatly in your pantry.
  • Invest in good freezer bags and a Sharpie; keep them handy to freeze left overs.  Label the items and date them for future use!
  • Watch for sales at your favorite grocery store and purchase shelf stable items or items for the freezer even if you don’t need them that week.  For example, Kroger had Hormel pork tenderloins buy 1 get 1 free this week. I purchased 4 for the freezer for later use.
  • Another tip, about 4 days before the end of the month, most meat items are drastically reduced. Purchase for your freezer and what you can use right away.
  • Buy large packages of chicken breasts or pork chops, (8-9 chicken breasts, 10-12 pork chops) etc., when on sale and repackage them for your family’s needs and freeze. For example, I will wrap 3 chicken breasts in foil and place in a freezer bag labeled with the date, what the item is and how many are in the foil packet. I will place as many foil packets in the freezer bag as possible and store in the freezer.
  • Concerning the freezer, I keep my items organized by similarity on the shelves. So all of the chicken items are on one shelf, pork on another, frozen veggies are stored in the door racks, dessert and bread items on another shelf, etc.
  • Make sure you set up a system for yourself where you date things and keep them rotated always using the oldest item first to prevent freezer burn.
  • Save leftover veggies from dinner in a freezer container or ziplock bag in your freezer. Keep adding to it and when you have enough, make vegetable soup.
  • Use the last few pieces of loaf bread or left over hot dog buns, etc and process them in your food processor adding seasonings that you prefer. For example, I add Parmesan cheese, basil, oregano, and thyme. Store this in your freezer and you will never purchase bread crumbs again plus you control the salt and can make them unique to the flavors your family prefers.
  • Rotisserie Chicken: Sam’s chickens are larger and a better price then other stores.
    This is one of my favorite go-to things and I usually buy 2 at a time.


Meal Suggestions with Chicken:

  • Rotisserie Chicken: serve with Veggie and Rice; afterwards pull leftover meat from the bones. Save bones in your freezer to make chicken broth later or make homemade chicken broth now and freeze for later use.
    Pack some chicken in your child’s lunchbox for tomorrow’s lunch!
  • Chicken Tacos: mix shredded chicken with sautéed onions, peppers, your favorite taco seasonings and heat. Serve with taco shells, or tortillas plus all of the taco fixings; add Mexican rice for a quick dinner.
  • Chopped Chicken: use leftover chicken chopped and served on a delicious green salad or make chicken spaghetti.
    Make sure you keep any leftover chicken that you didn’t use in the freezer. You can use it to make homemade chicken noodle soup in the future.

Meals with Pork Loin:

A pork loin can also be served for one meal, then shred the left overs for tacos or pulled pork sandwiches later in the week. Kroger often has them for less than $2.00 a pound; this makes for very economical meals


Meals Suggestions with Ground Chuck:

  • Purchase the large (2-3 pound) package of fresh ground chuck.
  • Brown a portion and freeze to use later in the week.
  • Meatloaf: you can prepare meatloaf over weekend and cook for half the time, place in the refrigerator to use later in the week.
    -I try to squeeze veggies in wherever I can so I add grated zucchini and mushrooms chopped fine plus onions and garlic into my meatloaf. My family has yet to notice plus the veggies help to keep your meatloaf moist.
  • Spaghetti and Meatballs: you can make homemade meatballs over the weekend and again partially cook them and put in freezer to use later in the week. On the morning you want to serve them, put them in crock pot with sauce for dinner that evening.
  • Tacos
  • Chili
  • Sloppy Joes
  • Remove ground beef from freezer in morning, and you can prepare a quick meal that evening.
  • Soups and Stews: Fall is right around the corner and my family loves soup, stews and chili. When you cook on the weekend, make a large enough pot to last a few nights, or freeze a portion of what you prepare and save for another week.
    -For example: With chili, soup or beef stew you could add a salad, delicious cornbread or a grilled cheese sandwich for variety over a few nights. 
    -You could also have a baked potato bar with chili, sour cream, butter, cheese, etc.
  • Breakfast for Dinner: Breakfast is a quick and easy dinner plus it is FUN! Who doesn’t love scrambled eggs, pancakes and bacon for dinner?! You could also make a breakfast casserole to use for the weekend.
    -Or you could make quiche (which is also great for lunch) or clean out all of the veggies in your refrigerator and make a delicious frittata.
  • Just remember to be thoughtful in your meal planning for the week. Think about one meat that could be utilized several ways during the week, shop smartly using sales and coupons. Spending 2-3 hours cooking during the weekend may not sound like fun but think about how this will make your week easier, how you won’t be worrying about what is for dinner tonight, etc. Just try meal planning for a few weeks and it will quickly become a habit.
  • Meal planning and meal prep will allow you to be more joyful and less hectic as you prepare dinner for your family.