Holiday Memories + A Recipe (Becca Wilhite)

During this season, we are featuring holiday memories from some of our staff women and pastor’s wives, along with their favorite recipes. Enjoy!

Christmastime is full of surprises.  Usually they’re in the form of excited children opening long-awaited gifts, or a visit from a far-away loved one. Almost exactly 10 years ago, my husband James and I got a not-so-great surprise, but it led to one of the most memorable Christmases we’ve had together as a couple.

To make a very long story short, a trip to the local doctor led to a transfer to the Lubbock emergency room.  Things quickly became more serious and resulted in emergency open-heart surgery for my then-28-year-old husband.  All went well with the surgery.  I can remember going to Wal-Mart for some necessity and wanting to tell everyone I saw how good God was, and that my husband was going to be ok! But a hiccup with our insurance company left us stuck in the hospital.  For Christmas.

So what do you do?  We had no choice but to make the most of it!  I had my guitar, and James was really feeling pretty good, considering all he had just been through.  We went to visit an older gentleman on a different floor whom we had befriended.  He was stuck for Christmas as well, so we thought maybe he could use some company.  We ended up spending the evening singing Christmas carols and worship songs that we knew—and surprisingly to us, he knew all the same songs we did!  It was simple.  There were no gifts exchanged.  And yet somehow, the true spirit of Christmas was very much alive and well in that hospital room.

My prayer for all of us is that the peace and love of Emmanuel—God with us—would be evident in our hearts this Christmas, no matter where we spend it.  Merry Christmas!


Easy Pecan Pie (and yummy!)

1 Pillsbury roll-out crust
1 cup pecans
1 cup light Karo syrup
½ cup sugar
½ stick butter
3 eggs
1 tsp. vanilla

Mix all ingredients together, pour into crust.  Bake at 350 degrees for about an hour.

For a perfect crust, cover the edges with foil until the last 10 minutes.


Becca Wilhite is a worship leader at the HCF Plainview campus, and coordinates many of the Guest Experience teams at Harvest. She is the wife of James and mom to Chord, Paisley, and Sam.

Holiday Memories + A Recipe (Amber Curry)

During this season, we are featuring holiday memories from some of our staff women and pastor’s wives, along with their favorite recipes. Enjoy!

November and December are my favorite months of the year. They bring so many things our way…the end of our harvest season and with that, gratefulness for God’s provision. Cooler weather and hot chai tea from the Broadway Brew. Pulling out the Christmas decorations and sitting by a crackling fire. Celebrating the birth of our Savior.

One other thing I LOVE about this season is getting to spend lots of time in my kitchen. My happy place. It brings me so much joy to cook for my precious family. I come from and now belong to a family full of incredible cooks. When I think back on my holiday memories, these women come to mind. And in those memories are the dishes they are known for. Granny Smith’s AMAZING buttermilk chess pie. Grandmommy’s famous chicken goulash and dressing. (Don’t let “goulash” keep you away, that dish is heaven!) California Grammy’s rich and creamy chocolate delight. Granny Curry’s buttery pound cake. My mom’s stacked beef enchiladas with a fried egg on top. My mother-in-law’s “to die for” scalloped potatoes. Oh my, this is making me hungry!

These women and these dishes are part of my most cherished holiday memories, and since I’ve been married, I’ve been searching for the recipe that one day I might be known for. The recipe everyone secretly hopes I bring to all the family gatherings. The recipe that my grandchildren will one day pass down to their children and be a part of Curry holidays long after I’m gone.

And y’all, six years of searching and I’m pretty sure I’ve found it! The BEST homemade rolls you’ll ever eat and they are surprisingly easy to make. They are heavenly and Melt. In. Your. Mouth. I’ve made them for three holiday events now and everyone loves them. My nephew Brett eats at least 10, no joke.

Do your taste buds a favor and make these rolls! Your family will thank you, I promise. Blessings from my table to yours, and I hope that you create many fun and lasting memories this holiday season.


The BEST Potato Rolls

3/4 Cup Sugar
1 1/2 Sticks (3/4 Cup) Land O’Lakes Unsalted Butter
3 Cups Scalded Milk* instructions below
1 Cup Potato Flakes
1 Tablespoon Salt
4 Eggs
1 Tablespoon Instant Yeast or 2 Tablespoons Regular Yeast (I use instant)
6 1/2 Cups Flour
*1/3 cup additional butter, softened

Heat a medium sauce pan over medium heat and add the milk. Cook until the edges begin to foam and froth, but do not allow it to boil. There will be a little layer of the milk “skin” on top. Remove from heat and add the sugar, butter, potato flakes and salt. Stir thoroughly and allow to cool to lukewarm.

Add the yeast, stir and then add the eggs, stirring until they are mixed in.
Place the flour in a large bowl. Pour the milk mixture in and stir until the dough has come together, but is still soft. This is not like a bread dough. It is a slightly sticky dough.

Cover the bowl with a towel or saran wrap. Let dough rise for one hour. Push down and divide dough into 2 parts.

Roll out one portion at a time to 1/2″ thick and butter 1/2 of dough with a few pats of butter. Fold the unbuttered dough over the buttered dough and press to seal. Cut into 1″ wide strips. Pick up one strip at a time and tie into knots. Place on lightly greased cookie sheet and cover with a towel. Let rise for 1-2 hours more or until doubled in size.

Bake at 350 until golden brown (14-20 min)


Amber Curry is the Administrative Assistant to the Executive Pastor of Harvest Christian Fellowship. She’s married to her favorite farmer, Bryan, and they have adorable twin boys, Elliott and Samuel.

Holiday Memories + A Recipe (Jill Brown)

During this season, we are featuring holiday memories from some of our staff women and pastor’s wives, along with their favorite recipes. Enjoy!

Deep, dark, frozen Alaskan winters huddled around the kitchen table. Only the light of Advent candles flickering while we sang Christmas carols before bed. Knowing every verse of “O Come, O Come Emmanuel” by heart by the time I was nine or ten. These images flood my mind when I think of holiday memories that are special to me. Though all of my family members were just baby Christians at that time, I know now my mom was doing her best to help us prepare our hearts for the truest meaning of Christmas.

Fast-forward 20 years or so to cozy nights in Plainview as a young mother myself. Two precious, expectant little boy-faces bathed in candlelight, mostly excited to practice lighting the matches by themselves, of course! Also bathed in candlelight: one older, wiser, more hairy face which was probably just a little less expectant to go along with all my annual attempts to create these beautiful nightly Christmas rituals!! I have to laugh at myself because I was a classic at dreaming up all kinds of great family-enrichment activities and then pressuring Greg to lead them all!

I’m pretty sure our whole family’s very favorite years were the ones when we read a nightly Christmas family devotion called Jotham’s Journey. A young Jewish boy at the time Jesus was born gets caught up in suspenseful and meaningful encounters near Bethlehem. Each day’s story incorporates a Scripture and a spiritual truth to discuss. Plus, if I remember right, the author, Arnold Ytreeide, does a great job of leaving you on a cliff-hanger from day to day so your kids (and may I add, your husband) begs for the next night. That did not happen with all of my motherly schemes, trust me. But that one worked out pretty well (and subsequent books were later added to the series!). You could still bring up Jotham to this day with my grown sons Levi and Luke, and they will know exactly what you’re talking about.

One way or another—over years of burning candles and Advent prayers and mugs of hot cocoa with extra marshmallows and twinkly lights and Christmas carols and late bedtimes and reading stories and footie pajamas—we carved the holy meaning of Jesus’ birth and God’s heart for redeeming the world into the hearts and minds of another generation of merrymakers. I’m forever grateful.


Cranberry Nut Bread
Out of Alaska’s Kitchens, 1961

2 cups wild Alaskan cranberries, picked in empty coffee cans with your family while one of you watches frantically for bears
OR, alternately, Walmart cranberries, cut in half

1 egg, unbeaten
⅓ cup orange juice
¼ cup water
2 Tbsp. melted butter
2 cups flour
1 cup plus 2 Tbsp. sugar
1 ¾ tsp. baking powder
1 tsp. salt
½ tsp. baking soda
1 tsp. grated orange rind
¾ cups nuts, chopped

Preheat oven to 350 degrees. Combine egg, orange juice, and water. Stir in melted butter. Sift together all dry ingredients (flour, sugar, salt, baking powder and soda). Make a well in center and add liquid mixture all at once. Stir only enough to moisten all. Add cranberries, orange rind, and nuts. Pour into large greased bread pan and bake for 70 minutes. Let cool for 10 minutes before removing from pan.

My mom likes to use 3 smaller loaf pans or a 13×9 baking dish, which turns out more like a coffee cake. Adjust baking time shorter.


Jill Brown has a high value for imparting the values of the Kingdom to the next generation. She is mom to Levi and Luke, and the wife of Greg, one of the elders of Harvest Christian Fellowship. 

Holiday Memories + A Recipe (Erin Smart)

During this season, we are featuring holiday memories from some of our staff women and pastor’s wives, along with their favorite recipes. Enjoy!

Growing up, I promised myself that I would always be excited about Christmas and never be grumpy about it, like some adults I knew (Inner vows never work out!). Now, I find myself being Scrooge-ish, wishing Christmas only came every other year so I’d have time to miss it. While I’ll probably never miss the gift and budget dilemmas, I do treasure the little things we do as a family to make the season meaningful—our family traditions.

Christmas traditions are the stuff of which life-long memories are made. And they are what help center me on what matters most during the hub-bub: Jesus and my family.

Every year, I surprise the kids with a new ornament just for them on the day we decorate the tree together. If possible, I try to coordinate the ornament with something that was going on in their lives that year, such as Garrett shooting his first deer, or the girls starting ballet. Sometimes it can feel like a chore to figure out what the right ornament should be, but it makes the kids feel special and they still get excited each year. Heaven only knows what will happen to these ornaments. One year I told the kids they could have their ornaments when they were adults, and Sonny said, “No way. We’re keeping them” (He’s the sentimental one, if you can’t tell).

Another yearly tradition is to take one night to drive around and look at lights and, of course, to drink hot chocolate.

But my favorite, most meaningful tradition starts about two weeks before Christmas. (We have to start this early because so many things can interrupt the evenings). Every year I pick out a new book or movie to add to our collection of Christmas stories. And every possible night we set aside time to read or watch one or two of them with cookies and milk or hot chocolate. In my perfect world, the cookies would all be homemade, but that’s just not realistic these days. The kids are happy with store-bought, as long as they each get to help make our annual batch of sugar cookies. I wouldn’t trade anything for these times together.

My oldest is 12 and growing out of the precious picture books we’ve treasured over the years. It happened so fast! This year we will probably do less of them and read Man of the Family by Ralph Moody, just to enjoy story time together.

I have included pictures of some of our favorite stories for the younger years, in case you’d like to add one to your traditions, as well as our sugar cookie recipe.

Wishing you a joyful and meaningful Christmas,

Erin Smart



Erin Smart is wife to Sonny, the campus pastor for HCF Lubbock. Erin has a heart for each person in our church to know they are noticed and valued, and for them to be equipped to live a victorious life in Christ.



Holiday Memories + A Recipe (Allison House)

The other morning, I was driving through one of the neighborhoods in Canyon. It was a perfect fall morning. The colors on the trees just about took my breath away. I don’t know that I’ve ever seen colors like that before. Has anyone else noticed how rich the colors are on the leaves this year?

It made me think about my childhood and my family’s Thanksgiving meal. The formal dining room table would be decorated, the fine china, crystal, and silver would be perfectly placed, and the smells of the best food I’ve ever had would fill my grandparent’s house. My mom’s mother, “Mama,” would be wearing her apron, her pearls, red lipstick, and heels. This was her day. She was the best cook. Her rolls were famous at every family meal. They were the most perfect things I’ve ever put in my mouth. We all hoped there would be some left over so that we could eat them for breakfast the next morning.

As I thought about how gorgeous the leaves on the trees were, it occurred to me that they are most beautiful when (in actuality) they are dying. However they MUST go through this dying process so that there will be new life in the spring. I thought about the Apostle Paul saying, “To live is Christ, but to die is gain.” I thought about Jesus explaining to His disciples that if we do not die to ourselves (our sinful nature), then we will not experience the abundant and glorious new life that He intends for each of us. I thought about the beauty of the Cross, and what it represents: freedom, forgiveness, righteousness, grace, mercy, eternal life.

Death is not something we would normally define as “beautiful.” Our community has experienced four untimely deaths in the past four months. From my human heart’s perspective, there is nothing beautiful about that. However, I have watched as the Body of Christ has come together, prayed for, taken care of, and carried these families who are hurting. God has revealed His goodness in various ways, and that is beautiful.

All of us struggle with dying to our own sinful nature on a daily basis. But when we do, God is faithful to reproduce a harvest of good fruit so that His kingdom will be glorified. Sometimes the only way we can see the beauty in death is to see it from a Kingdom perspective.

I was by Mama’s side when she breathed her last breath here on earth. It might be one of the most spiritual moments I’ve ever experienced. It was the first time I witnessed someone go from glory to glory, from this earthly life to eternal life. She has a new body and is with her Father. That is beautiful.

This holiday season, I would encourage you to live fully in this amazing time we have here on earth. Love your family, thank God for all He has done, and die to the things that quench the Spirit in your life. Look ahead to the abundant life that is awaiting you!


Mama’s Rolls


1 ½ sticks of butter, plus another stick to brush over rolls
¾ c. sugar
2 dry yeast packets (Fleischmann’s), dissolved in 1 C. lukewarm water
3 eggs-beaten
1 c. boiling water
1 tsp. salt
5 c. flour

Dissolve yeast and set aside. Beat eggs and set aside.

Using a large glass mixing bowl, almost melt butter in the microwave, then add sugar and mix. Pour 1 c. of boiling water over butter and sugar. Set this aside until cooled, then add eggs, yeast mixture, and salt. Add flour last, 1 c. at a time. Cover with wax paper that has Crisco on it, and seal around the edges of the bowl. Refrigerate for 24 hours so it can rise.

When ready to roll out, take part of the dough, roll out on a floured surface and use a round biscuit cutter to cut into circles. Fold over each roll and put in a glass pyrex sprayed with cooking spray. (They should all be touching.) Brush all with melted butter. Let them rise in a warm place for 2-3 hours. Bake at 400 degrees for 15 minutes.

This makes enough for up to three 9X13 pyrex dishes, depending on the size you cut them. You can use only part of the dough and keep the rest refrigerated for up to a week before using the rest. Enjoy!


Allison House is a passionate worship leader at the HCF Amarillo campus, wife to Curtis, and mom to four precious (and growing) kiddos.

Holiday Memories + A Recipe (Kendra Huckabee)

During this season, we are featuring holiday memories from some of our staff women and pastor’s wives, along with their favorite recipes. Enjoy!

I love the holiday season! When September rolls around I am filled with great anticipation for fall weather, college football, and lots of food and family time. My family has never necessarily been traditional; I don’t think we’ve ever celebrated a holiday the same way twice, for that matter.

But I believe my love for this time of year stems from the heart of gratitude instilled in me by my parents from a young age. My parents always looked for ways to teach us the heart behind being thankful at Thanksgiving and remembering Jesus at Christmas time. So much so that we never believed in Santa!

That being said, one of my favorite holiday memories involved the entire family foregoing Christmas presents and simply writing each family member a letter. It gave us all a chance to express our love and gratitude for each person in such a special way. We were able to allow ourselves to be vulnerable and open to giving and receiving love in a way material possessions can’t convey. Even as a teenager, I knew that while presents were great, taking the time to value my parents and brothers through my thoughts and words was important.

To this day, I still have those letters and treasure being able to look back on those words of love and encouragement. I pray that now, as a parent myself, I can teach my own children the value of gratitude, and provide opportunities during these holiday seasons for them to learn to express that thankfulness to those around them.


Crockpot Chicken and Dumplings

So easy and so delicious! A family favorite that even my two littles will eat!!

1lb boneless/skinless chicken breasts
2 tablespoons unsalted butter
2 cans (10.5 oz) cream of chicken soup
1-2 cans chicken broth (depending on the consistency you like)
1 medium diced onion
1 large sliced carrot
3/4 bag frozen peas
Salt and pepper to taste
1/2 can large flaky biscuits (or more if you prefer!)

Place thawed chicken in crockpot and top with butter, cream of chicken soup, broth, onion, carrot and salt/pepper.
Cook on high for 4hrs or low for 6-8.
Remove chicken, shred and return to crockpot.
Cut each biscuit into 9 small pieces, place in crockpot along with frozen peas.
Stir and cook on high for about 30 more minutes.


Kendra Huckabee attends the Lubbock campus and serves in the college and youth ministry.

Holiday Memories + A Recipe (Julie Snellgrove)

During this season, we are featuring holiday memories from some of our staff women and pastor’s wives, along with their favorite recipes. Enjoy!

Like most children, my favorite childhood memories are those of Christmas.  It seems like the world slows down for a few days and family gathers, and memories are made.  My grandmother made the BEST divinity and fudge.  I don’t know how she did it, but it would melt in your mouth.  Old Grandma, (which became her beloved name after Joshua was born) went to her heavenly home this year, so hopefully my mom will perfect the divinity and fudge this Christmas. J

My prayer for each of us as the holidays approach is that we will love and embrace the season.  That we will enjoy the laughter in our homes, the memories being made, and the incredible Gift of Christ our Lord!


Old Grandma’s Divinity

2 ½ cups sugar
½ cup light corn syrup
2 egg whites
1 teaspoon vanilla
1 or 2 drops food coloring (optional)
½ cup chopped candied fruit or nuts (grandma always put in walnuts)

In a heavy 2-quart saucepan mix sugar, corn syrup, and ½ cup water. Cook and stir over medium-high heat to boiling. Clip candy thermometer to pan. Cook over medium heat, without stirring to 260 degrees, hard-ball stage (10 to 15 minutes). Remove from heat. Remove candy thermometer.

In a large mixing bowl, beat egg whites with a sturdy, freestanding electric mixer on medium speed till stiff peaks form (tips stand straight). Gradually pour hot mixture in a thin stream over whites, beating on high about 3 minutes; scrape bowl. Add vanilla and, if desired, food coloring. Continue beating on high just till candy starts to lose its gloss. When beaters are lifted, mixture should fall in a ribbon that mounds on itself. This final beating should take 5 to 6 minutes.

Drop a spoonful of candy mixture onto waxed paper. If it stays mounded, the mixture has been beaten sufficiently. Immediately stir in fruit or nuts. Quickly drop remaining mixture from a teaspoon onto waxed paper. If mixture flattens out, beat ½ to 1 minute more; check again. If mixture is too stiff to spoon beat in a few drops hot water till candy is a softer consistency. Store tightly covered. Makes about 40 pieces.


Julie Snellgrove is the Women’s Ministry Coordinator for the three campuses of Harvest Christian Fellowship and wife of Brad, who is the Executive Pastor for HCF. Julie is a gifted teacher of God’s Word and she loves that God is using her to minister to the hearts of women.

Holiday Memories + A Recipe (Jodi LaFrance)

During this season, we are featuring holiday memories from some of our staff women and pastor’s wives, along with their favorite recipes. Enjoy!

Some of my favorite holiday memories are of my family going to my dad’s hometown of Montell, Texas, over Thanksgiving. I remember the smell of the perpetual campfire that burned under the ancient oaks whose limbs stretched long and high overhead. We’d wrap ourselves in blankets as we sat in metal chairs around the fire and stare up into the sky. Those huge ancient live oaks growing around the house my dad grew up in in south Texas always fascinated me. Dad said those oaks were already growing when Santa Ana was a private (That’s Texas-speak for “they’re really old”).

South Texas hardly ever sees snow, so during the fall and winter holidays my brother, sister, cousins and I would run down the hill behind my grandparents’ house and play by Montell Creek. We were free to roam just about anywhere. Countless hours were spent down there watching the clearest, cleanest water I’d ever seen run over fallen limbs and river rock. We were pirates, cops and robbers, river royalty, and a host of other amazing characters as we delved into the depths of our imaginations.

Our parents had a special yell to call us up to the house again. I remember big breakfasts, simple lunches and big family dinners. Neighbors forever stopped by to drink sweet tea with my grandparents. I don’t think I understood until much, much later how connected they were with their community. They loved their neighbors and their neighbors loved them. Holidays were full of feasting and friends.

My grandfather Papa Tom had cattle so we’d go check on the cows after breakfast. I never could understand how he didn’t get lost driving through the cedar-infested pastures of their part of Uvalde County. One cow path looked the same as the next, but not to Papa Tom. He knew that land like the back of his hand. My grandparents worked hard all their lives and I will be forever grateful for their influence on my life.

My grandfather passed away in 1992 and my grandmother’s health declined greatly over the years afterward. We lost her in 2012. But all throughout those years my aunts Liz, Rebecca and Alice did the lion’s share of meal planning for these big family gatherings. As my sister and I grew up, we were inducted into the rhythms of kitchen life. It was there that we really started to hear the details of what we’d been missing in each other’s lives. It was during one of these times that my aunt Rebecca Jane got me to help her make this crazy recipe for Jalapeño Sweet Potato Soup we were all quite unsure of.

Turns out it was a big hit and has since become one of my husband’s favorite fall/winter soups. The recipe credit goes to Cynthia Collins Pedregon and can be found in The Peach Tree Tea Room Cookbook. I’d like to share it with you.

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Jalapeño Sweet Potato Soup

3 slices bacon, finely chopped
1 medium onion, chopped
2 tablespoons butter
3 cloves garlic, sliced
4 pounds sweet potatoes, peeled and cubed
8 cups chicken broth
¼ cup pickled jalapeños, coarsely chopped
2 tablespoons jalapeño juice
1 teaspoon cumin
¼ teaspoon baking soda
½ cup cilantro leaves
1-1/2 cups milk
1 teaspoon salt
1 teaspoon black pepper, freshly ground

  1. In large stock pot, sauté bacon and onion in butter until just tender. Add garlic and cook about two more minutes.
  2. Add sweet potatoes, chicken broth, pickled jalapeños, jalapeño juice and cumin. Cover and cook until potatoes are tender, about 20-30 minutes.
  3. When done, add soda, cilantro and milk. Coarsely mash potatoes with a potato masher.
  4. Stir well and taste for salt and pepper. Simmer for 15 minutes stirring frequently.

Makes 14 cups.

Garnish with sour cream and 3-4 jalapeños, cut in thin lengthwise strips-pepitas are good, too!

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Jodi LaFrance and her family came to Harvest in 2008 and says she’s “dug in like a turnip.” She currently serves as a worship leader and life group leader at the Plainview Campus.

Holiday Memories + A Recipe (Shelli Jarvis)

During this season, we are featuring holiday memories from some of our staff women and pastor’s wives, along with their favorite recipes. Enjoy!

One of my favorite holiday memories actually comes from my first year of marriage.  Lyle and I were living in Budapest, Hungary. As missionaries, we were keenly aware of the generosity of believers stateside who made our life possible, and so it was important to spend that money wisely. We wanted what little Christmas budget we had to give gifts to our families stateside (and the postage to get the gifts there!).  We debated over purchasing a tree, but real trees were relatively cheap, and since we were spending Christmas without family, we splurged for the tree, hauled it up the five flights of stairs (no elevator!) and set it up.

Then came the dilemma: what to put on it?  Some generous Hungarian church members had given us a few Christmas ornaments they’d decorated themselves. I think we had 5 of those. Our tree, though green and fragrant, looked slightly bare with only 5 ornaments. But we got creative.  Some thoughtful American soul had sent us popcorn. Now this wasn’t the Orville Redenbacher pop-in-the-microwave kind, and we didn’t have a microwave anyway. This was your 1960’s Jiffy Pop over-the-stove-flame popcorn, the kind with the metal handle that forms a ring around the pan (Some of you are too young to know what this is but Google it. It’s still available at Walmart, even).

So we strung that popcorn, and Lyle, his creative juices REALLY flowing, took the metal ring/handle and fashioned it into a star. We covered it in aluminum foil and voila! We had a beautiful topper for our tree. We were pretty proud of our work, but the best part came on Christmas morning.  We had each budgeted $5 to spend on the other, which was a lot of money for us back in 1992 (Now, if you know the story The Gift of the Magi, ours may sound vaguely familiar, but there were no pocketwatch chains or hair combs involved)! He got me a beautiful pair of blue enameled earrings, and I found him a novel in English (a rare treasure in those days).

We have spent 24 Christmases together since then, all with a larger budget. We’ve accumulated many ornaments and decorations and had beautiful trees, presents piled high underneath many years. But when I think of a Christmas where we truly experienced “peace on earth,” I think of that year when Jesus had blessed us through the sacrifices of others first so we, too, could give.


Pumpkin Dump Cake

1 15 oz. can pure pumpkin
1 10 oz. can evaporated milk
1 cup light brown sugar
3 eggs
3 tsp. pumpkin pie spice
1 box yellow cake mix
1 cup (2 sticks) butter, melted
1 cup coarsely crushed graham crackers and/or pecans

Preheat oven to 350°F. Coat a 9×13 baking pan with nonstick spray and set aside. In a large bowl combine the pumpkin, evaporated milk, sugar, eggs, and pumpkin pie spice. Stir to combine and pour into pan. Sprinkle cake mix over pumpkin mixture, followed by graham crackers and/or nuts. Pour melted butter evenly on top. Bake for 45-50 minutes until center is set and edges are lightly browned. Serve warm.


Shelli Jarvis is wife to Life Group Pastor Lyle and a willing volunteer at the HCF Amarillo Campus.

Holiday Memories + A Recipe (Jill Moudy)

During this season, we are featuring holiday memories from some of our staff women and pastor’s wives, along with their favorite recipes. Enjoy!

One of my favorite holiday memories is of our family loading up with my aunt, uncle, cousins and sometimes even grandparents every November to trek into the forest to cut down our Christmas tree. We lived in Grants, New Mexico, and the beautiful Cibola National Forest was practically in our backyard.

Usually there was snow on the ground, and we’d take a metal thermos of hot chocolate with styrofoam cups and bundle in our winter clothes to find that perfect Christmas tree. Although the tree looked glorious in the mountains, usually when we got it home, it was actually much bigger than we thought–one side was flat, and the limbs and needles were so fresh and soft that the ornaments would slide right off. But it was beautiful, it was ours, and we had picked it out together.

Now that I’m a “grown-up,” I realize it would have been much easier to go buy a pre-lit artificial tree with a snap-in stand, bendable branches–without the never-ending-dead-pine-needle-clean-up.  Instead, my parents valued doing something together in nature, as a family, and it stands out in this little girl’s mind 30+ years later. Although there are no mountains in our backyard in Plainview, our family still enjoys buying a live tree to keep the tradition alive! 😉


Christmas Morning Casserole

1- 24 oz package frozen shredded hashbrowns, thawed

Press thawed hashbrowns into a 9 x 13 baking dish. Pour 1/3 cup melted butter over potatoes. Bake at 425° for 25 minutes or until brown.

When cool, add to dish:
4 oz shredded  Monterey Jack cheese
4 oz shredded hot pepper jack cheese
One cup cubed ham
1/2 cup sliced mushrooms – optional
(I usually make the recipe to this point and put in the refrigerator overnight, then add the egg topping on Christmas morning and bake to save time)

Blend in blender:
3/4 cups half and half
3 eggs (you can add more eggs)
3/4 t. Seasoning salt

Bake at 350° for 30 minutes.

Goes great with a cinnamon roll and coffee on Christmas morning!


Jill Moudy is the Women’s Ministry Coordinator for the Plainview Campus and wife of Gabe, who is the Executive Administrative Pastor for HCF.