Archive for Food and Faith

Cream Cheese Cookies with Crushed Oreo

½ cups unsalted Butter, Softened
3 ounces Cream Cheese, Softened
1 cup Sugar
1 teaspoon Vanilla Extract
1 cup All-purpose Flour
½ cup Chocolate Chips
1 cup Oreo Cookie Crumbs, crushed fine
½ cups White Chocolate Chips, Melted (optional)

Preheat oven to 375 degrees and line baking sheets with parchment paper. Set aside.

In a large bowl, cream together the butter and cream cheese using a  mixer until they are well combined.

Add the sugar and vanilla and mix until ingredients are well combined. Add the flour and mix on low just until the flour is incorporated. Stir in the chocolate chips.

Form the dough into 1″ balls and roll in Oreo cookie crumbs until cookie is covered. Place covered cookie balls onto the prepared baking sheet. Bake for 12 to 15 minutes, or until the edges are golden and the tops are slightly puffed.

Cool on the pan for two minutes before transferring to a wire rack to cool. Once cool, drizzle cookies with melted white chocolate if desired.


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Savory Egg Custard ~ A WMU Luncheon Favorite!


2-3 scallions, green and white parts

6 pieces bacon, cooked crisp

2 cups shredded Swiss/Monterey Jack cheese… (2 cups)

4 large eggs

1 cup heavy cream

1 cup whole milk


Cook 6 pieces of bacon, reserving bacon fat.

Saute 2-3 scallions, green and white part, in reserved bacon fat.

Spread bacon and scallions evenly in dish and evenly top with your choice of cheese.

Whisk together eggs, cream, milk, and 1/2 teaspoon pepper and pour over cheese. Bake until top is golden and custard is set in center, 20 to 25 minutes. Cool slightly before cutting into wedges.


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Mashed Potato Casserole


This is a good recipe to make when you are taking a meal to someone as you can make it ahead.


8 Servings


2 ½ pounds potatoes – washed and peeled

1 stick butter cut into pieces

8 ounces cream cheese – cut into pieces

¼ cup heavy cream – warmed

Salt and freshly ground pepper

1 clove minced garlic – optional

1 egg

2 tablespoons dry white wine (or chicken stock)


Cut potatoes into quarters – place in a large stockpot with water to cover and boil over high heat for 30 minutes or until soft.  Drain and put in mixer. Add heated heavy cream, butter, cream cheese, salt and pepper and minced garlic.  Beat until fluffy. Add more cream if needed, egg and wine, and beat until blended.


Turn into buttered 9-inch pan and make a few swirls on top. Sprinkle with paprika.


Bake 35 to 40 minutes or until golden brown.


Let stand 10 minutes and serve hot.

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September First Foundations Article

Food and Faith at FBC

Wednesday Night Dinners are off to a good start. I have so enjoyed cooking for and meeting lots of FBC members. I appreciate all of the warm welcomes and kind, positive feedback. Your ideas, suggestions, and feedback are welcome! Just shoot me an e-mail at As always, I welcome help in the kitchen on Wednesdays. Just give me a shout if you’d like to help. Many thanks to Loretta Shaia for helping out every Wednesday so far!

A few reminders: Please make reservations by noon on Monday. Call the church office, sign up in Sunday School, or send me an e-mail. If you are on the permanent reservation list, don’t forget to cancel if you cannot make it one Wednesday! Check for menu updates and recipe posts; click on the “Food and Faith at FBC” tab.  ~ Julie

Wednesday Night Dinner Menus

September 25

Sausage and White Bean Gratin

Tomato Pie

Bread and Dessert

October 2

Savory Chicken Pot Pie

Seasonal Salad
Bread and Dessert

October 9

Turkey Taco Night
Array of fresh seasonal toppings

Vegetarian options available


October 16

Marinated Flank Steak
Oven Roasted Rosemary Potatoes



Bread and Dessert

*Menus are subject to change based on availability and last minute inspirations!

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August First Foundations Article


The first Centerpoint Meal of the Fall is just around the corner!

As we start a new school calendar year and children, youth and adult programs restart, I am excited to meet more church members and to help provide an opportunity for you to enjoy good food and fellowship!

Price Increase:

Beginning with the August 28 meal, there will be a few changes. Due to the ever increasing cost of food and the desire to continue to provide healthy, wholesome meals, the cost of Wednesday dinners will be $6.00 for adults, $4.00 for children 12 and under, and little ones (3 and under) are free. There will be a $20.00 cap for families (immediate family members only).


Reservations: If you would like to be placed on the permanent reservation list, please send me an email or call the church office. Please do not forget to cancel your reservation if there is a week that you can not come. For weekly reservations, you may email me, call the church office, or sign up in your Sunday school class. Reservations need to be made by noon on Monday prior to the Wednesday meal. Please specify number of adults and number of children. (


Serving Line : The main buffet line will continue to open at 5pm. I hope to have volunteers helping with the buffet line to make the line run quickly and smoothly.

Children’s menu: Children are encouraged to eat from the buffet line when their palettes are willing! As an alternate choice, there will be a bag supper that can be quickly grabbed. It will accommodate toddlers and older kids (12 and under) who do not care to eat from the buffet. When making your reservations, please specify if your child would like a bag supper. (Bag supper will contain a meal similar to the following: Homemade chicken tenders, applesauce or fresh fruit, mac and cheese)


Special Dietary Needs: Please do let me know these! I will do my best to accommodate any restrictions you may have. Advance notice is helpful (


Menus: These will be posted 2-4 weeks out in First Foundations as well as on my website ( ~ Click on tab labeled Food and Faith at FBC )


Volunteers welcome!! Duties could include:

•Assistance with Wednesday Night Dinner preparation

•Assistance with the serving of Wednesday Night Dinner

•Volunteers can be weekly, monthly, or even serve in an on-call basis.
•Please contact me if you’d like to help out or if you have any questions.

A few reminders:

  • Be mindful of portions; this will help control waste as well as your waist !
  • Standing reservations need to be canceled if there is a week you can not attend.
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