This time of year there are many churches involved in Vacation Bible School. It is such a precious memory of mine of VBS when I was a young child. I remember the crafts, which were much different than what kids have today. I remember putting nails in a wooden board and wrapping the nails with string to make a design or a wooden board and placing dried beans and peas in a traced area to make it look like a rooster. I kept my rooster for years until the bugs found it. Also, we used decoupage! I know some of you may recollect these crafts, as we didn’t have premade kits! Oh, the stories we heard and how our teachers made such an impression on us!
I was able to attend VBS at First Baptist Church here in Douglas this week but my time was spent mostly in the kitchen cleaning and helping organize the meals. As I interacted with many of the teachers, youth, and the kids, I witnessed the excitement they had for being there and hearing about Jesus! No matter what your role was, we were there to assist, teach, encourage and share Jesus. Diane Roberson leads our kids at FBC with all kinds of activities during the year. I could not talk about VBS without mentioning all the work and time she contributes to our children’s ministry. She’s an angel on earth!
As part of my contribution this week to VBS, I was tasked to bring some dishes for our adults to indulge during their brief break from the kids. Being I had plenty of blueberries left in my kitchen, I made a Blueberry Crunch. I was not left with any to take home, so I guess it was good! It’s easy, quick and delicious! Don’t forget to add a couple scoops of ice cream!
Jesus loves you!
Pam
Blueberry Crunch
1 large can crushed pineapple (undrained)
1 box white or yellow cake mix
3 cups blueberries, fresh or frozen
1 cup sugar
2 sticks margarine, melted
1 cup nuts, chopped
Butter a 9 x 12 pyrex dish. Place in layers in the following order:
1. Pineapple
2. 1⁄2 cake mix
3. Blueberries
4. 3⁄4 cup sugar
5. 1⁄2 cake mix
6. Melted margarine
7. Nuts
8. 1⁄4 cup sugar (sprinkle on top)
Bake at 325 degrees for 45 minutes or until slightly brown and firm. Serve with ice cream or Cool Whip.