Easter 2020
 
Welcome to our 2020 Easter season virtual worship page! Here you will find accompanying materials for our weekly virtual worship services. 
 
You can view these weekly services by clicking here
 
 
General Easter Season Virtual Worship Materials
 
 
 
4/12/20 Service: Easter
 
 
 
4/19/20 Service: Easter Week Two
 
 
 
 
4/26/20 Service: Easter Week Three
 
 
 
5/3/20 Service: Easter Week Four
 
 
 
5/10/20: Easter Week Five
 
 
 
5/17/20: Easter Week Six
 
 
 
5/24/2020: Easter Week Seven
 
 
 
5/31/20: Pentecost 
 
 
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As we continue our journey through Easter season with one another virtually, we are encouraging folks to submit treasured breakfast recipes so that we can share them among our church community.  Our weekly virtual Easter services encourage eating and drinking as a reminder of the gifts provided by Christ.  What better way to be reminded of the kindness and generosity of Christ through food than with the thoughtful recommendations of recipes from our fellow community members! Below is an ongoing list of treasured recipes to consider preparing and enjoying while attending our Sunday morning worship. If you would like to submit a recipe, please email us at umccourtstreet@gmail.com!
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Sausage and Egg Breakfast Cups

Rebecca Dunger Peak

Ingredients (Yields 4 servings)
lb. ground sausage, pork, chicken, or turkey
¼ tsp. each of 1) garlic powder, 2) onion powder, 3) paprika, 4) dried parsley
Salt and pepper
6 eggs

Suggested fillings: Shredded cheddar cheese, chopped spinach, chopped onion, and/or diced tomato

Steps

  1. Mix the first two ingredients in bowl until well combined
  2. Grease muffin tin and form a base/shell inside each cup with the sausage mix. Cover the sides and leave room for the        eggs in the middle
  3. In a separate bowl, mix the eggs, salt and pepper
  4. Pour egg mixture into the middle of each cup
  5. Top with shredded cheese, tomatoes, spinach, or any toppings of your choice
  6. Bake at 350 degrees for 30 minutes
  7. Enjoy!

Rev. Rebecca’s Notes:

I added finely chopped scallions and orange peppers in addition to the other fillings. I also used finely shredded sharp cheddar for increased flavor. Instead of using the suggested meat with added seasoning I used a spicy breakfast sausage.  Instead of greasing my muffin tin I used silicone muffin cups. If you do this you’ll need to add additional baking time.

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Peggy Sue’s Breakfast Bake
Michael Brewer
 
Ingredients

1 package sausage (I prefer Tennessee Pride spicy)

1 8 oz package cream cheese

1 8 oz bag shredded cheddar (I prefer mild for this recipe)

2 packs crescent rolls

Instructions

Grease/spray casserole dish/pan

Unroll 1 pack crescent rolls and press out to make a crust on bottom of pan. Cook as instructed (375° for 12 mins)

Separately, thoroughly cook sausage in larger pan. Then, when almost done, add all cream cheese. Mix well, cook for     5-10 minutes

Take sausage cheese mix & spread over baked crescent roll crust. Then top with full bag of shredded cheese

Unroll second crescent pack on top of spread, forming a top crust (for both crusts make sure to spread dough widely and pinch seams together so there aren’t spaces

Bake dish for 15 mins