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Teacher Recipes

Over the years, our faithful volunteers have prepared and served hundreds of breakfasts to our local school teachers and staff. Many times, we are asked for our volunteers' recipes. Here are a few of your favorites! 

CREAM CHEESE CRESCENT ROLLS

2 cans crescent rolls
16 oz cream cheese
1 cup sugar
1 tsp vanilla flavoring
1 cup powdered sugar
Milk

Heat oven to 350 degrees. Spray 9x13 pan to lightly grease. Roll out 1 can of crescent rolls into the pan. Cook for 5 minutes. Mix cream cheese, regular sugar, and vanilla flavoring until well blended. Spread on top of the cooked bottom layer of crescent rolls. Put 2nd can of rolls on top of the mixture. Finish cooking for 20-25 minutes or until crescent rolls are golden brown. When cool, mix powdered sugar and enough milk to make a glaze and pour over top of the crust.

HASH BROWN DISH

1 (2 lb) bag hash brown potatoes
1 (10 oz) package grated cheddar cheese
1 (16 oz) carton sour cream
1/2 Cup chopped onions
1 can cream of chicken soup
1 tsp. salt
Pepper to taste
2 sticks melted oleo or any stick margarine
Bread crumbs (enough to put a light layer on top of casserole)

Set aside one stick of melted oleo. Mix all other ingredients. Put in a greased 3 quart casserole dish. Cover with bread crumbs and pour melted stick of oleo over top of casserole. Bake at 350 degrees for 1 hour and 10 minutes. Save a little grated cheese and put on top of the casserole the last 20 minutes of baking time.

COFFEE CAKE

1 small package Vanilla instant pudding
4 eggs
1/2 Cup Crisco
1 Cup sour cream
Preheat oven to 350 degrees. Beat above ingredients together with mixer for 10 minutes. Time this, it is important.

Sugar Mixture
1/4 Cup white sugar
1/4 Cup light brown sugar
1/2 Cup chopped nuts
1 Tablespoon cinnamon  

Mix ingredients together. Set aside 3 Tbsp of the mixture, fold the rest into cake mixture. Pour into ungreased tube pan. Sprinkle with reserved mixture. Bake for 1 hour. Cool before removing from pan.

MONKEY BREAD BITES (Makes 1 Dozen)

1/2 Cup sugar, divided
1 Tablespoon of cinnamon
1 (12 oz) can refrigerated buttermilk biscuits
1 (6 oz) can refrigerated buttermilk biscuits
1/2 Cup plus 2 Tablespoons of butter
1/4 Cup firmly packed light brown sugar
1 teaspoon of vanilla
1/2 Cup chopped pecans, toasted
Extra-large foil muffin cups

Combine 1/4 Cup sugar and 1 Tablespoon cinnamon in a large bowl. Cut biscuits into fourths and add to sugar mixture; toss and coat. Set aside. Melt butter in saucepan. Add brown sugar and remaining 1/4 Cup of sugar, stirring until sugar dissolves. Remove from heat; stir in vanilla and pecans. Arrange 5 coated biscuit pieces in a lightly greased foil muffin cup; place in muffin pan. Repeat with remaining biscuit pieces. Drizzle evenly with pecan mixture. Bake at 400 degrees for 18 minutes or until golden brown.

HASH BROWN CASSEROLE

1 (32 oz) package frozen hash brown potatoes - thawed
3/4 Cup melted butter
1/2 Cup chopped onion (optional)
1 (10 3/4 oz) cream of chicken soup or cream of mushroom soup
1 (8 oz) sour cream
1 Cup shredded sharp cheese
2 Cups corn flakes

Combine all ingredients except cornflakes. Crush cereal and stir in 1/4 Cup butter. Sprinkle over mixture. Bake at 350 degrees for 45 to 50 minutes.

SAUSAGE AND EGG BREAKFAST PIZZA

1 lb. pork sausage
1 can (8.5 oz) crescent rolls
1 Cup frozen hash brown potato cubes, thawed
4 oz. shredded sharp cheese
3 eggs, lightly beaten
3 Tablespoons milk
1/2 teaspoon salt & 1 teaspoon pepper
3 Tablespoons each diced red and yellow pepper (optional)
1/4 Cup thinly sliced green onions (optional)
2 Tablespoons grated Parmesan cheese  

Preheat oven to 375 degrees. Cook sausage until no longer pink. Separate rolls into 8 triangles. Place in ungreased 12 inch rimmed pizza pan with points toward the center. Press together, seal perforations and form a circle one inch larger than pan bottom. Turn edges under to make a slight rim. Sprinkle cooked sausage over crust. Top with potatoes. Add peppers and onions. Sprinkle with cheese. Stir eggs, milk, salt and pepper in small bowl. Pour evenly over pizza. Sprinkle with Parmesan. Bake 20 minutes or until eggs are set and crust is golden.

JUDY'S TASTY TURNOVERS

2 Granny Smith apples cored and cut into 8 wedges. Cook 2 minutes in microwave
2 cans of crescent rolls
2 Cups of sugar
1 1/2 sticks of butter
1/2 teaspoon of cinnamon
8 oz. Mountain Dew  

After wedges have cooled, put 1 in each crescent roll and roll up. Place in a greased    9 x 13 pan. Melt butter, mix with cinnamon and sugar and spoon over each apple roll. Pour 8 oz. of Mountain Dew around the dumplings. (You may substitute with Sprite) Bake uncovered at 350 degrees for 30 to 40 minutes. If Granny Smith apples are not available, you can substitute with another tart apple.

THE "TEACHER'S SMOOTHIE" SIMPLE RECIPE

Fill the blender half full with ice, 2 ripe peeled bananas and 4 Cups of fruit juice. Blend on high for 1 minute. Consistency should be thick. If not thick enough, add more ice. If too thick, add more juice. Top off with whipped cream and a straw.

BETTER BANANA "LOW SUGAR" SMOOTHIE

4 Cups skim milk
2 ripe peeled bananas
1 Tablespoon of vanilla
4 packets of Splenda  

Fill the blender half full with ice. Add all ingredients and blend for 1 minute. Add whipped topping and a straw.

SWEET POTATO DUMPLINGS

2 Cans crescent rolls
1 package frozen Yam Patties (WalMart)
1 Stick of melted butter
1 Cup of sugar
2 Tablespoons of cinnamon
1 Cup of Orange Juice, Sprite or 7-Up  

Preheat oven to 400 degrees. Grease a 9 x 13 pan. Cut Yam Patties in half and roll each half in a crescent roll. Place each crescent roll in the 9 x 13 pan. Stir butter, sugar and cinnamon together and spoon over each crescent roll. Pour 1 Cup of Orange Juice, Sprite or 7-Up around the edges of each crescent roll. Bake until golden brown. These can be made the night before and refrigerated until cooking time.

BREAKFAST CASSEROLE

6 eggs
2 Cups half and half
1 1/2 Cups of cheddar cheese
1 teaspoon of salt
1 lb sausage cooked and drained
6-8 slices of bread. Remove edges and cube.
1 Tablespoon of melted butter

Spread melted butter in bottom of casserole dish. Cover entire bottom of dish with cubed bread pieces. Use more than 8 pieces of bread if necessary. Crumble cooked sausage over bread. Sprinkle cheddar cheese over sausage. Mix together half and half, eggs and salt. Pour evenly over cheese. Refrigerate over night. Bake at 350 degrees for 30 - 40 minutes. Best with Tennessee Pride sausage and sharp cheddar cheese.

BLUEBERRY STREUSEL COFFEE CAKE

Cake:
1 package yellow cake mix
8 oz. cream cheese
1/2 Cup oil
1/2 Cup sugar
1/4 Cup milk
3 eggs
1 1/2 Cup fresh or frozen blueberries

Streusel:
1/2 Cup chopped pecans
1/4 Cup packed brown sugar
3 Tablespoons of melted butter
1/2 teaspoon of cinnamon

Spray 9 x 13 pan. Blend all ingredients (except blueberries) on low for 1 minute and medium for 2 minutes. Pour in pan. Scatter berries on top of batter. Combine streusel ingredients and drop over berries. Bake at 350 degrees for 45 minutes.

SAUSAGE & CHEESE CRESCENT ROLLS

2 (8 oz) cans of refrigerated crescent rolls
1 lb hot or mild pork sausage
1 (8 oz) package of cream cheese
2 Cups of shredded sharp cheddar cheese  

Preheat oven to 375 degrees. Unroll one can of dough into 2 long rectangles. Place in an ungreased 9 x 13 baking dish. Press over bottom and 1/2 inch up sides to form crust. Brown sausage in large skillet until cooked thoroughly. Remove and drain sausage and discard the drippings from the skillet. Add cream cheese to same skillet and cook over low until melted. Add sausage back in and stir to coat. Spoon evenly over crust in baking dish. Sprinkle with cheese. Unroll second can of dough on work surface. Press to form a 9 x 13 inch rectangle. Place over cheese as the top crust. Bake at 375 degrees for 21 to 26 minutes or until golden brown. Cool and cut into small squares.

LA LA'S MONKEY BREAD

Monkey Bread
2 Packages Grands Biscuits, cut into 1/8ths
1 Cup granulated sugar
1/4 Cup brown sugar
2 teaspoons of cinnamon
1 stick of butter  

Icing
1 stick of butter, softened
1 block cream cheese, softened
1 Cup powdered sugar 

Preheat oven to 350 degrees. Mix granulated sugar, brown sugar and cinnamon together in a large bowl. Place biscuits into sugar mixture, tossing intermittently. Pour into greased bundt pan. Melt one stick of butter and pour over biscuits. Bake for 45 minutes. When done, turn monkey bread onto a cake plate. Cream softened butter and cream cheese together. Add powdered sugar and mix until creamy. When bread is cool, pour icing onto monkey bread.