Our church cookbook is constantly being whipped up in the kitchen. For now we have just a few of some delicious recipes from FBC Wayne church members! Check them out! Let us know if you try the recipe and what you think .
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Ingredients
- 1 whole Rotisserie Chicken Deboned and skin torn off. Shred or tear up into bite size pieces.
- 1-2 whole Apples I use red gala apples, unpeeled.
- 1-2 Avocado May want more it just depends on how creamy you want it.
- 1/2 tablespoon Flax Seed
- 1-2 cups Almonds Chopped or whole (I normally chop them)
- 1/2 Onion I use white onion, chopped
- 2-3 Boiled Eggs Chopped
- 3-4 Celery Stalks Chopped
- 5-6 whole Baby Dill Pickles Chopped. You can use sweet but the salad will already be sweet from the other items. Sweet pickles may make it too sweet.
- 1/2-1 cup Dill Pickle Juice This is needed for making the salad not so dry.
Ingredients
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Instructions
- Chop all the ingredients up and mix together in a big bowl.
- This can be eaten by itself, with lettuce leafs, crackers, or on bread.
- Salad tastes better once its been chilled for a bit. This will keep for about 3 days in the fridge, however it never lasts that long in our house.
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Ingredients
- 6-8 Bananas
- 1-2 boxes Vanilla Wafers
- 2 small boxes French Vanilla Instant Pudding
- 1 8oz Philadelphia Cream Cheese
- 1 can Eagle Brand Milk
- 1 tub Cool Whip
- 3 cups Milk
Ingredients
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Instructions
- Slice all the bananas into bite size pieces. (circles)
- In a large bowl, mix boxes of pudding together with the 3 cups of milk. (Place in fridge)
- In another large bowl, whip together 8oz of Philadelphia Cream Cheese, 1 can of Eagle Brand Milk, and 1 tub of Cool Whip.
- Take pudding mixture out of fridge & mix into the other large bowl of contents.
- In large serving bowl, layer wafers, sliced bananas, & pudding mixture. Repeat this step until you run out of 1 box of wafers & pudding mixture. (make sure your final layer is the pudding mixture)
- Crumble the 2nd box of wafers on top of the pudding.
- Place back in fridge until ready to serve. ENJOY!
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Ingredients
- 1 12 oz Carton Whipped Cream
- 1/2 cup Brown Sugar packed down
- 1/3 teaspoon Cinnamon Ground Cardamom or equal parts of cinnamon and nutmeg
- 1 30 oz Can Pumpkin Pie Filling
- 1 5.1 oz Package Instant Vanilla Pudding Mix
- 2 14 oz Packages of Gingerbread Mix
- 1/2 cup Gingersnaps optional
- 1 Large Clear Bowl
Ingredients
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Instructions
- Bake the gingerbread according to the package directions; then let cool completely.
- Prepare the pudding mixture and set aside.
- Stir into the pudding mixture the pumpkin pie filling, brown sugar, and cardamon (cinnamon/nutmeg).
- Crumble 1 batch of gingerbread into the bottom of the large clear bowl (makes it look prettier).
- Pour half of the pudding mixture over the gingerbread in the bowl.
- Add a layer of whipped cream.
- Repeat with the remaining gingerbread, pudding mixture, and whipped cream.
- Sprinkle the tope with crushed gingersnaps (optional)
- Refrigerate overnight and serve.
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Ingredients
Sweet Potato Mixture
- 3 cups Sweet Potatoes Potatoes should be cold but baked and mashed.
- 1/2 cup Milk
- 1/4 cup Brown Sugar
- 1/4 cup Butter Melted
- 1 Egg
- 1 tsp Vanilla
- 1 tsp Salt
Topping
- 1/3 cup Brown Sugar
- 1/3 cup Chopped Pecans
- 3 tbs Flour
- 3 tbs Butter
Ingredients
Sweet Potato Mixture
Topping
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Instructions
- Place all of the sweet potato mixture ingredients into a large bowl and mix together.
- After mixing it all together, place it in a greased casserole dish.
- Now, mix together all the topping ingredients in another bowl.
- Add toppings on top of sweet potato mixture and bake at 350' for 30-35 minutes.
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Ingredients
- 4 Boneless Chicken Breasts Frozen
- 2 cans Cream of Mushroom Soup
- 1 stick Butter
- 15 oz Chicken Broth
- 24 oz Egg Noodles Frozen
Ingredients
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Instructions
- Cook chicken, cream of mushroom soup, butter, and chicken broth in a crockpot on low for 6-7 hours.
- Take the chicken out and shred up.
- Place chicken back in crockpot and add noodles. Cook for 2 hours.
- Once noodles are done, enjoy!
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Ingredients
- 1 box Graham Crackers
- 2 boxes Package Instant Vanilla Pudding Mix
- 12 oz Cool Whip
- 3 cups Milk
- 1 can Chocolate Icing
- 1 cup Pecans
Ingredients
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Instructions
- Mix pudding and milk and set aside.
- Put whole graham crackers in bottom of 9 x 13-inch baking pan. Break some crackers to fit around the edges.
- Fold cool whip into the pudding mixture.
- Pour half of the pudding mixture over the graham crackers.
- Add a second layer of graham crackers, placing them as before.
- Pour the remaining pudding mixture over this layer of crackers.
- Place a third layer of graham crackers over the pudding.
- Open the icing, being sure to remove all the foil from edges, and microwave for about 45 seconds.
- Pour into bowl and add pecans.
- Spread the icing and pecan mixture over the graham crackers.
- Place in refrigerator and let chill for 12 hours to soften the crackers.
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Ingredients
- 1/2 cups Flour
- 1/2 cup Cornmeal
- 2 tsp Salt
- 1 tsp Pepper
- 6-8 Large Green Tomatoes cut into 1/2 inch slices
- 1/2 cup Vegetable Oil
Ingredients
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Instructions
- Mix flour, cornmeal, salt & pepper in shallow dish.
- Coat tomatoes with flour mixture.
- Heat oil in skillet over high heat until hot.
- Saute tomatoes in hot oil just until brown on both sides; reduce heat.
- Cook, covered until tender; drain.
- Serve immediately
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Ingredients
- 14 oz Can of Stewed Tomatoes
- 14 oz Can of Diced Tomatoes
- 1/2 Large Onion
- 1 Jalapeño 1 with seeds or 2 without seeds
- 1 tsp Salt
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 Lime juice only
- 1/2 bunch Cilantro or to taste
Ingredients
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Instructions
- Place all ingredients in food processor or blender.
- Process for a few seconds or pulse.
- Serve with tortilla chips.
