Gentlemen Only! Guys, are you wondering what to get those special ladies for Christmas this year? Wife, daughters, Mom, sister-in-law, office administrator? We know we’re tough to buy for, so here’s a little hint: We LOVE having time together doing something that makes us laugh. So here’s what you can give us: Tickets to the Funny Fashion Show on January 21. It’s an afternoon of fun and fellowship. The fashion show starts at 2:00 p.m. and concludes with scrumptious desserts. Tickets will be on sale before Christmas (and again in January in case you really want to avoid the Christmas rush!). Proceeds will be split equally between Current Expenses and the 4 Our Churches Capital Campaign.
In the mood for a big helping of Dirt Pudding?
Maybe a generous serving of Mud Pie?
What about a heaping slice of Grasshopper Pie?
Sound like the dessert tray from the Adam’s family?
How about the menu for our dessert bar at the first-ever Funny Fashion Show!
Just as our fashions trends will shock and humor you with the unexpected, so will our sweet fare afterwards.
But we need your culinary expertise and creativity!
Please help to provide strangely named desserts for our fun, family event.
The signup sheet is in the narthex called “Crazy Desserts.” You don’t need to share your odd dessert name at sign up; just be sure it’s labeled when you drop it off at the church on Friday, Jan. 20 or Sat. 21.
Start scouring your cookbooks or Google search weird dessert names.
Here’s one I found:
Sweet, Salty, Frito Candy Ingredients:
2 cups pretzels
1 cup Fritos
8 mini peanut butter cups
1 stick unsalted butter (8 tablespoons)
1/2 cup brown sugar
1 1/2 cups semi-sweet chocolate chips (or however many you want)
Optional: Some peanuts for the top
Sweet, Salty, Frito Candy Directions:
Preheat oven to 350 degrees F and line a 13×9 inch pan with parchment paper or no-stick (Release) foil.
Place pretzels in food processor and pulse to break – don’t pulverize. Add Fritos to processor and break them up with pretzels. Dump into pan. Unwrap peanut butter cups and throw them in the mix. It should look similar to this, keeping in mind this is a half batch.
Place butter in a non-stick saucepan and melt over medium heat. When butter is melted, stir in brown sugar. Bring mixture to a full boil and boil for 1 minute, stirring once or twice. Pour over Frito mixture and bake for 8 minutes. Remove pan from oven and sprinkle chocolate chips over hot candy. Return to oven for 1 minute to soften chips. Spread softened chocolate chips over bars.
Cool at room temperature until you feel the pan is cool enough to be transferred to your refrigerator, then transfer to refrigerator to set the chocolate. When chocolate is set, lift from pan and break the candy up as you would almond toffee. You can eat it cold or let it come back down to room temp. It doesn’t have to be refrigerated, really.