SHARECOMMENTMORE

Coach Susie Gardner is sharing her recipes and an opportunity to help with the Mercer on a Mission trip for the girls' basketball team.

The trip is part of the Mercer On Mission program, which has sent teams of students to work with Fuller Center covenant partners in places such as Peru, Armenia and India.

In keeping with Mercer On Mission's goal of learning by serving, the trip combines a series of basketball exhibition games with extensive community service in partnership with The Fuller Center. Players will play 3 games, but will spend the majority of the trip working in the community.

To find out more or donate to the tripfollow the linkto:

http://www.fullercenter.org/mercer

Blueberry Crunch

1 20 oz. crushed pineapple with juice
3 cups blueberries
3/4 cup sugar
1 box white cake mix
1 stick melted butter
1/2 cup sugar
1 cup chopped pecans

In a 9 x 15 baking dish, layer pineapple with juice, blueberries and 3/4 cup sugar.
Sprinkle cake mix over fruit
Pour butter over cake mix
Sprinkle 1/2 cup sugar over butter
Sprinkle pecans on top

Bake at 350 degrees for 45 minutes. serve hot with ice cream
Can also be eaten cold. Refrigerate after cooled.


Butterscotch Brownies

6 oz. butterscotch morsels
1/4 cup butter
1 cup light brown sugar
2 eggs
1/2 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup chopped pecans

Preheat oven to 350 degrees
Melt 6 oz. package of butterscotch morsels and 1/4 cup butter over a double boiler
Remove from heat
Stir in one cup light brown sugar
Cool for 5 minutes
Blend in 2 eggs, 1/2 teaspoon vanilla,
Sift together and stir in 1 cup flour, 1 teaspoon baking powder, and 3/4 teaspoon salt
Stir in 1/2 cup chopped pecans
Spread in a greased and lightly floured 13" x 9 " pan
Bake at 350 degrees for 20 minutes