Crissy Werner received a degree in public relations from Jacksonville State University and worked for the American Red Cross for 10 years. As account manager, she covered 10 counties. Her responsibilities included conducting blood drives, marketing and educating blood donors. After her second child was born, she decided to be a stay-at-home mom.
Crissy said she’s glad she made that decision because of her children, but she said she’s probably busier than she’s ever been. She’s the children’s director at EaglePoint Baptist Church (a campus of First Baptist Church). There are about 60 children in Sunday school and about 40 at EP Kids Wednesday night service. Her children, Deacon and Mary Collins, are in classes.
Crissy said she’s thankful for the 50-60 volunteers, who take turns helping.
“Everyone has a color coded week,” she said. “They know when their color comes up that it’s their turn to help.”
She said she puts a lot of her time into the job because she wants the children to know the true meaning of Jesus and His love for everyone. She teaches them that their faith is bigger than their fears and the He is enough.
“We just finished talking about our last series about how having prayer with God is like having a conversation,” she said. “We’re doing a new series on the Candy Bar series. Basically the synopsis they’re doing now is there’s nothing sweeter than the love of Jesus.”
She volunteers twice a week at Kitty Stone Elementary. Crissy likes to shop, go to her POUND exercise class, and spend time with her family and friends. St. Jude’s Children’s Hospital in Memphis is her passion. Her nephew, Thompson, has spent time there. Thompson’s parents are Missy and Duff Wagoner. They have another son, Sam-Parker. Her parents are Sam and Celia Almaroad.
She and her husband, John-Paul, are Jacksonville State University and University of Florida fans. John-Paul lived for a time in Florida and was already a Gator fan when they married. Crissy became a fan soon afterward.
“That’s where he lived,” she said. “He grew up a Gator fan, so I just converted.”
They go to many of JSU’s games. Their children enjoy it, she said.
“They love the music, Cocky, they dance, and they love the concession stand,” she said.
She takes Deacon and Mary Collins to see her grandmother, Dot Tibbetts, a resident at Piedmont Healthcare Center, every week.
“The kids are the apple of her eye,” Crissy said. “Every time we go in, she says, ‘Thank goodness, you’re here.’ She loves all of her grandchildren.”
One of her favorite things is spending time outside with her husband and children.
Crissy manages to find time to cook during the week. She was taught how to cook by her mother, her grandmother, the late Mary Lou Almaroad, and her mother-in-law, Tami Werner. Crissy describes Tami as a “phenomenal seafood cook. I get the Southern food with my family and with John-Paul’s family I get the good seafood.”
Crissy likes to host cookouts. That gives her a chance to prepare some of her favorite food.
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1 Devil’s Food cake box mix
1 tube Cool Whip
1 caramel topping
1 condensed milk
Make Devil’s Food cake as directed. Once it is done poke holes with a wooden spoon handle all through cake.
Mix the caramel and condensed milk together and pour all over cake. Let it sit for a bit and then top with the Cool Whip and end with crushed up Butterfingers
BROWN SUGAR POUND CAKE
1box Duncan Hines butter recipe cake
1 cup dark brown sugar
1 cup vegetable oil
1 cup water
1 - 3.4 oz instant vanilla pudding
Mix all together well before adding the brown sugar. Gease bundt pan, bake for 1 hour at 350 degrees.
SHRIMP VOO DOO PASTA
1 bag small gulf shrimp (fresh or frozen)
1 box bow tie pasta
1 container large Alfredo sauce
Hot sauce (a few drops)
Bell pepper (red, green and yellow)
Sauté the onions and peppers. Add in the shrimp and cook. Mix the Alfredo sauce, a few drops of crystal hot sauce and Tony Cacheres seasoning and blackening season (to your taste and hotness level). Make the bow tie pasta , mix the pasta, shrimp and veggies and sauce all together.