Following Him & Feeding Grown-ups

Yesterday I shared about feeding disciples. So easy and so fun. When our staff or supporters are coming over and I can put a little more effort into a meal I like to serve these delicious dishes that feed many mouths. Note: these are not our typical recipes, but just ones we pull out for a fun flavorful time with friends. Calories don’t count when you’re with friends.

Apple-tizers are fun this time of year…


Pecan Brown Sugar Brie 

1-8 oz round of brie with rind intact
3 tbsp. brown sugar
1/2 tsp ground cinnamon
1/2 cup coarsely chopped pecans
1 sheet puff pastry (thawed)
Granny Smith Apples, sliced
butter crackers or light crackers (for serving)


Lay out a large piece of foil.
Coat foil with cooking spray.
Place brie on top of puff pastry.
Mix brown sugar, cinnamon & pecans.
Spread mixture on top of brie.
Fold pastry & pinch to seal.
Wrap the foil & place on 350 oven or hot coals for 30 min.
Serve with crackers & sliced apples.



Heath Crunch Carmel Dip

1 8oz. package cream cheese, softened
1 Cup brown sugar (optional)
2 tsp vanilla
1 jar caramel ice cream topping
11 oz. heath bars, broken in to pieces
6 granny smith apples

Mix together the cream cheese, vanilla and brown sugar until well blended.
Spread mixture out thinly on serving platter or baking dish.
Spread caramel ice cream topping over the cream cheese layer.
Sprinkle toffee bits all over the caramel topping.
Serve along side sliced granny smith apples

chicken lasagna

Chicken Florentine Lasagna (served with fresh bread, salad and green french green beans–not to be served with the Pecan Brown Sugar Brie–too many pecans!) 
1 package uncooked lasagna noodles (I use whole wheat by Rozini–yum!)
1 plastic tub of fresh spinach
2 cups cooked and chopped chicken
2 cups shredded sharp cheddar cheese
1/3 cup onion chopped
1/4 tsp nutmeg
1 Tbs corn starch
1/2 tsp salt
1/4 tsp pepper
1 Tbs soy sauce
1 can cream of mushroom
1 8 oz sour cream
1 carton sliced mushrooms
1/3 cup mayonnaise
1 cup fresh Parmesan cheese
2 Tbs butter
1 cup chopped pecans
Cook noodles according to package. Drain and set aside. Combine spinach, chicken and next 11 ingredients in bowl. Stir well. Arrange 3 noodles in a lightly greased 9×13. Spread mix over noodles repeat with remaining mix. Sprinkle with cheese and topping and cover to bake at 350 for 55-60 minutes. Let stand 15 minutes.
Topping: Melt butter in skillet. Add 1 cup pecans. Cook for 3 minutes.

Last night, we had the most amazing roast, mashed potatoes, salad and bread with the Smith’s… I definitely broke the “don’t try a new recipe for guests” rule and I also read the recipe wrong…HOWEVER, I will ALWAYS use a block of cream cheese vs. a stick of butter because what came out of that slow cooker was divine.

mississippi-roast (1)
Mississippi Roast (with gravy so good you could drink it…but don’t because it’s straight cream cheese, ranch seasoning, au jus and pepperoncinis) 

1. Buy a chuck roast.

2. Put it in the crock pot.

3. Sprinkle Hidden Valley ranch dressing on top.

4. Sprinkle McCormick Au Jus mix on top.

Put a stick of butter on top.

Put about 5 pepperoncini peppers on top. (You buy them in a jar.).

Do NOT add water..

Cook in crock pot on low for about 8 hours. .

*add carrots and potatoes too!!

So, next time you have to feed the masses, try one of these yummy affordable meals!

This post is a part of a 31 Day Writing Challenge. Read more “Following Him & Loving Them” posts by clicking HERE!

2 thoughts on “Following Him & Feeding Grown-ups”

  1. I think I need to pray that as you age your body does not require certain limitations on saturated fats and sodium! My mouth is watering. Xoxox

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