I’ve received many, many emails, comments and handwritten notes about the recent Out of Our Minds – Devoted event. The Lord was so faithful to work and move among us. Many have commented on the wonderful food and asked for recipes. A big thank you to Pam Fette and Sueann Angel who made us all feel special that someone would take the time to prepare such delicious food for us. Several have asked for recipes so Pam and Sueann have graciously shared them to post on our website. Enjoy!
1 8oz cream cheese
1 can crushed pineapple- drained well
1 tsp vanilla
Ritz type crackers
Line the bottom of a small flat bottom dish with foil then plastic wrap. It just makes removing cheeseball easier. Press enough brown sugar into the bottom to cover ( like you would a pineapple upside down cake ). Cover that with 1/2 the crushed pineapple and press into place. In separate dish mix the cream cheese, remaining pineapple, 1-2 tsp brown sugar and 1 tsp vanilla. Mix well press into pan over the pineapple. Put in the fridge to set. To serve pull out of the dish by the foil then place plate over the cream cheese mix and invert onto your serving plate. Peel the foil and plastic wrap off. You can top with chopped pecans if desired. Serve with ritz type crackers . You can adjust this recipe for bigger crowds and use a springform pan.
Cherry Preserves w/ Sirachi Hot Sauce
1 8oz block cream cheese
1/2 cup Cherry Preserves
1-2 tsp Sirachi Hot Sauce
Mix 1/2 cup Cherry Preserves with 1-2 tsp Sirachi Hot Sauce pour over 8oz block of cream cheese. Serve with crackers.
2 bags microwave popcorn
1 c brown sugar
1 c corn syrup
1/2 c (1 stick) butter (not margarine)
1/2 t salt
1/2 t baking soda
1 t vanilla extract
Preheat oven to 300. Pop the popcorn and remove all unpopped kernels. Pour popcorn into a large mixing bowl that’s been sprayed with Pam. Melt butter, corn syrup, sugar & salt in a sauce pan over medium-high heat and bring to a boil. Boil for 5 minutes then remove from heat. Add baking soda and vanilla and stir. Pour over popcorn and gently fold until it’s covered well. Pour caramel corn onto a large baking sheet that’s been lined with parchment paper or a Silpat mat. Bake for 15 minutes. Remove from oven to stir popcorn. Bake an additional 15 minutes. Remove from oven and let the caramel corn cool on waxed paper. When it’s completely cooled, break apart and immediately store in an airtight container for up to a week.
1 box brownie mix
1 small bag frozen raspberries, mini Rolos, mini Reese’s Cups, etc.
Mini muffin tins (totaling 48 muffin cups)
Prepare brownie mix according to directions. Spray tins with Pam. Put approx 1 T brownie mix into each cup. Place one raspberry (or mini candy piece) in center of each muffin cup. Use a spoon or knife to cover the center with brownie mix. Bake at 375 for 10 minutes. Let cool in tins for about 10 minutes. Remove and let cool completely before frosting. Store in airtight container at room temperature for 3 days or refrigerated for 5 days.