...waiting all year for Christmas!

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     Christmas has always been my favorite time of the year.  I remember special dresses my mom made for me and all my sisters to wear to church and Christmas festivities. One year she made our Christmas dresses out of dark purple velvet, and I felt like a princess.   Decorating our home, which included hanging lights outside and our Christmas tree inside, were two of my favorite traditions that came never early enough for my liking.  I especially enjoyed the times when my mom would flock our tree, and how it glowed with the big colored bulbs.

     Christmas Eve was our big night to celebrate at the Wasson home.  My mom would give us cookies and milk to leave out for Santa, as my dad would pile us all in our station wagon to ride around town looking at lights.  When we would return, the cookies and milk were gone and Santa had mysteriously left all our presents under the tree.  Our parents let us open them all on Christmas Eve.  Christmas Day we would have a huge dinner and play all day with our new toys.  

     Whatever your traditions are, remember they will remain in the hearts of loved ones for many years to come.  Keep Jesus in the center of all your festivities, and spread all the cheer and expressions of love you can, for this time of year comes only once and never too soon for children.  As you make mention of the true meaning of Christmas to your friends and family, you will be giving the greatest gift there is to give.....Jesus.

love in Him,

Pastor Wendy

Here is my moms cornbread dressing recipe....simple but delicious!  Make sure to also make giblet gravy!

                                      Mama Wasson’s Cornbread Dressing


Pan of hot chicken broth 

4 packages of cornbread mix (baked, and then crumbled into a large bowl or roasting pan for mixing)

¾ sticks butter (melted)

5 slices white bread (soaked in water)

4 raw eggs

1 white onion (chopped)

5 green onions (chopped)

4oz jar of pimentos (drained)

5 boiled eggs (roughly chopped or quartered)

Salt and pepper and poultry seasoning to taste


In large bowl or roasting pan, mash up cornbread, butter, and white bread…….make a hole in the middle and add the raw eggs, white onion and about 4 to 6 cups of hot broth and then mix well.  Add green onions, pimentos, salt and pepper and poultry seasoning and about 3 cups more of hot broth and mix well.  This should now be at a good baking consistency……you may add more broth if you need.  Lastly gently stir in boiled eggs (I don’t like them broken up too much!).  Pour into large baking dish and bake at 350 till’ lightly golden on top and you know center has firmed up and is done……about 45 minutes.  If you have added too much broth, it will take longer to bake!


I usually do a traditional pan of Mom’s recipe and then divide some of the traditional into another pan and add sausage and rosemary for a yummy twist on the traditional recipe!