by sherricrandall | Nov 6, 2017 | General, Uncategorized
Today is the day I launch my new website! sherricrandall.com… All things faith, family, and hospitality
I want to especially thank Mike Ruman and Danni Hauer for the beautiful design and functionality of this site – you both are incredibly talented. Thank you!
You will notice that I have listed a new job and that too is exciting news! Beginning January 8th, I will be the Global Ministry Director for MOPS International. I am beyond grateful and excited to start this new position with MOPS and look forward to working with the global leaders around the world impacting and empowering moms in the name of Jesus.
It is not easy saying goodbye to Mission Hills Church where I have spent the last 10 years on the Women’s Ministry Team. It has truly been an honor to serve the women of Mission Hills. I love you all so much! I am so blessed to have worked with a staff who truly are like family to me. My family will still be attending Mission Hills and we are excited to be part of all that God is doing through MHC.
Thanks for your support everyone, I look forward to connecting with you all here on the website.
Blessings !
Sherri
by sherricrandall | Nov 2, 2017 | General, Recipes
Every season has its special beauty and autumn is no exception. Watching the trees turn from a uniform green to all the varieties of gold, yellow, orange and red is always breathtaking. In Colorado the changing of the Aspen trees draws visitors from all around the world. With all this beauty there is a certain sadness in knowing that the changing colors foreshadow the arrival of a long cold winter.
Until then I will enjoy all that fall has to offer. My favorite fall recipe is a Pumpkin Cake that my friend Mary shared with me years ago. I’d like to share it with you.
The aroma of pumpkin and cinnamon baking in your oven is sure to be a crowd pleaser. Enjoy!
Pumpkin Cake
4 eggs
1 1/2 c. sugar
1 C. vegetable oil
1/2 tsp. salt
2 tsp. baking soda
2 tsp. cinnamon
2 C. flour
1 15 oz. can of Libby’s pumpkin
Beat eggs with a mixer, add sugar and oil. Stir together flour, salt, baking soda, and cinnamon. Add this dry spice mixture to the pumpkin then mix all ingredients together.
Bake in a well greased and floured bundt pan. Bake at 350 for 45- 50 minutes.
by sherricrandall | Aug 30, 2017 | Recipes
Brunch is my favorite meal to host in our home. The recipes are simple and easy to make. Sitting around the table lingering over a steaming hot cup of fresh brewed coffee sets the tone for elongated conversations and connection.
Here is a sample menu and 2 egg casserole recipes one with meat and one vegetarian that are proven crowd pleasers.
Menu
Veggie Egg Dish
Sausage Egg Dish
Cinnamon Rolls ( I always use Rhodes ) – they rise over night and taste homemade
Vanilla Yogurt
Granola
Fresh Fruit
Bacon
Orange Juice
Coffee
Assorted creamers – frothed
Veggie Egg Dish
1 dozen eggs
1/2 c. Fat Free Half and Half
1 1/2 c. grated sharp cheddar cheese ( save 1/2 c. to top)
1 can original Rotel tomatoes
4 sweet small peppers, diced
1 bunch green onions, diced
salsa to top
Whisk the above ingredients together in a large mixing bowl and pour into a well greased 9X13 pan. Top with 1/2 c. grated sharp cheddar cheese.
Bake at 350 degrees for 45 minutes
Top with your favorite salsa
Sausage Egg Dish
1 pound breakfast link sausage – cooked, drained and chopped into bite size pieces
1/2 c. butter, melted
10 eggs
1/2 c. flour
1 tsp. baking powder
dash of salt and pepper
4 oz. can diced green chiles
1 pound grated Monterey Jack Cheese
1 pint low fat cottage cheese
1/2 pound fresh sliced mushrooms
In a bowl, whisk eggs lightly. Add flour, baking powder,salt and pepper. Whisk again. Then add melted butter, cottage cheese, mushrooms, and sausage.
Cover with saran wrap and let set in refrigerator over night.
Next morning, Preheat oven to 400 degrees and bake for 15 minutes. Lower temperature to 300 degrees and bake an additional 35-40 minutes.
Enjoy great food and time with your family and friends!
