Mar23

Hash Brown Sausage Bake

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Hash Brown Sausage Bake

This is so easy to make and so delicious! Buttery hash browns form the crust for the yummy cheese and sausage filling. It is great for breakfast, lunch or dinner.

  • 1 package (20 oz.) refrigerated shredded hash brown potatoes
  • 1/3 cup butter, melted
  • 1 teaspoon beef bouillon granules
  • 1 lb. bulk pork sausage
  • 1/3 chopped onion
  • 1 cup (8 oz.) cottage cheese
  • 3 eggs, lightly beaten
  • 4 oz. shredded cheddar cheese

In a large bowl, combine hash browns, butter and bouillon. Press onto the bottom and up the sides of a greased 10-inch pie plate. Bake at 350 degrees for 25-30 minutes or until edges are lightly browned.

Meanwhile, in a large skillet, cook sausage and onion over medium heat until meat is no longer pink, drain. In a large bowl, combine the sausage mixture, cottage cheese, eggs and cheese.

Pour into crust. Bake at 350 degrees for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

Makes 6-8 servings.

“Holiness is simply Christ in us fulfilling the will and commands of the Father.”

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Mar23

Dixie’s House Dressing

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Dixie’s House Dressing

My family just loves this dressing. I make double batches of it and it is gone in no time. Because they all love it so much, we eat salad just about every day. This is also delicious on coleslaw.

  • 1 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1/4 cup milk
  • 1/4 cup sugar
  • 1/4 cup brown sugar, packed

Whisk together all ingredients until combined. Let sit for a few minutes before serving so the sugar can melt. Then store any leftovers in the refrigerator.

Makes almost 2 cups.

“Jesus took our sin that we might have salvation.”

Mar22

Jordan Marsh Legendary Blueberry Muffins

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Jordan Marsh Legendary Blueberry Muffins

This is the actual recipe for these muffins that was enjoyed by generations of families at the Jordan Marsh department stores in Boston and New England area. They are to die for. OUTSTANDING!

  • 1/2 cup butter, softened to room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 milk
  • 2 1/2 cups blueberries
  • 2 tablespoons sugar to sprinkle on top (I used turbinado sugar)

Preheat oven to 375 degrees.

Grease muffin tins well with butter; grease the top surface of the pan as well.

Using a stand mixer on low speed beat the butter together with the sugar until fluffy. Add vanilla.

Add eggs, one at a time and mix until blended.

In a separate bowl sift together the dry ingredients.

Add dry ingredients to the eggs and butter mixture, alternating with milk.

Mash 1/2 cup of blueberries and stir into the mixture.

Add the rest of the berries whole and stir. Pile the batter high in each muffin cup, and sprinkle sugar over tops of the muffins.

Bake at 375 degrees for 30 minutes.

Makes 12 muffins.

“Blessing comes from seeking wisdom and living by it.”

Mar18

How to Freeze and Bake an Apple Pie

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How to Freeze and Bake an Apple Pie

  • 1 box (2 count) refrigerated pie crusts, softened as directed on box
  • 6 – 8 cups peeled, cored and sliced apples (I used a lot of apples)
  • 1 tablespoon lemon juice
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 3 – 4 tablespoons all-purpose flour (depending on how many cups of apples used)
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg

Place 1 pie crust in a 9 or 10-inch disposable foil or metal pie plate (do not use glass). Press crust firmly against side and bottom of pie plate.

In a large bowl, gently mix filling ingredients and spoon in crust-lined pie plate

Top with second crust. Wrap excess top crust under bottom crust edge pressing edges together to seal; flute.

Tightly wrap unbaked pie in 3 layers of plastic wrap, making sure all sides of pie are completely sealed and unexposed.

Next, place pie in gallon-size plastic bag or wrap pie in aluminum foil; label with the following information: Apple Pie and expiration date of pie which is 2 months after pie is frozen. Place pie in freezer; pull out when ready to bake..

When ready to bake pie, heat oven to 450 degrees. When oven is preheated, remove pie from freezer; cut a few slits in top crust and place in oven. Do not thaw pie.

Bake 25 minutes. Reduce oven temperature to 375 degrees; bake 40 to 50 minutes longer or until crust is golden brown and apples are hot and soft when pricked with a fork.

“For a healthier spiritual life, exercise humility and care for others.”

Mar2

Tomato Mac

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Tomato Mac

This is so easy, simple and so delicious! I love it!

  • 2 cups elbow or shell macaroni, cooked according to package directions
  • 3 cups tomato juice (or any tomatoes you prefer)*
  • 2 tablespoons salted butter
  • 2 tablespoons sugar
  • Salt and pepper to taste
  • Grated Parmesan cheese

*If you don’t have tomato juice, you can easily make it with 1/2 cup tomato sauce plus 1/2 cup water = 1 cup.

Drain macaroni. Add tomato juice, butter, sugar, salt and pepper. Stir to melt the butter. Ladle up into the bowls and serve with Parmesan cheese and additional salt and pepper.

Serves 4.

“Salvation from sin means moving from spiritual darkness to God’s light.”

Feb21

Milk Toast

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Milk Toast

Milk toast is a very old recipe, probably from the early 1900’s. It is comfort food at the highest. Try it if you are not feeling good or if you need a good nights sleep. This is what I eat if I need good nights sleep. I have been eating it for a very long time and just love it.

You can make it various ways, but this is the way I like it.

  • 1 slice of bread, toasted and buttered (I love oatmeal bread and I generously butter it)
  • 1/2 cup milk, warmed (I like whole milk)
  • Cinnamon sugar, opt.

Warm your milk in a low bowl (wide enough to fit your slice of toast), put your toast into it after warmed.

Toast your bread and butter and then put as much cinnamon sugar on it as desired. Add it to your bowl of warmed milk, cut up in bite size pieces. And enjoy!!!

“Witnessing isn’t a job to be done but a life to be lived.”

Feb19

Chocolate Chocolate Chip Muffins

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Chocolate Chocolate Chip Muffins

The muffin marathon continues. You want a chocolate fix, this one’s for you. Delicious!!!

  • 1 cup all purpose flour
  • 6 tablespoons cocoa powder
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup chocolate chips
  • 3/4 cup sugar
  • 4 tablespoons unsalted butter, melted
  • 1 egg
  • 1 cup buttermilk
  • 1/2 teaspoon vanilla extract

Preheat oven to 400 degrees. Spray muffin tin or line with paper cups.

Sift together flour, cocoa powder, baking powder, baking soda and salt. Toss chocolate chips in the dry ingredients.

Whisk together sugar, butter, egg, buttermilk and vanilla until well blended.

Stir wet mixture into dry and stop stirring when flour has just disappeared, but there are still lumps. Do not overmix.

Use a large cookie scoop to drop scoops of batter into the muffin tin. Dividing the batter evenly should fill the cups up nearly all the way.

Bake for 18 – 20 minutes, until the interior of muffin is 195 degrees. You can also touch the top center of the muffin with your fingertip, and you’ll know it’s done if the muffin springs back.

Remove the muffins from the pan, setting them on a wire rack to cool. I let them cool for about 5 minutes, at which point the chocolate will still be gooey but won’t burn your mouth.

Makes 12 muffins. (155 calories per muffin)

“Learn from praise and criticism, then shelve them and move on.”

Feb17

Banana Nut Muffins

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Banana Nut Muffins

I have been in a muffin baking marathon lately. My husband and I just love to have a muffin and a cup of coffee in the middle of the afternoon. These are some of the best I’ve made. You must try them. You will love them!!

  • 1 stick unsalted butter, room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup mashed very ripe bananas (3 small to medium)
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped nuts, optional
  • Turbinado cane sugar, for sprinkling on top of muffin

Preheat oven to 350 degrees. Lightly grease a 12 cup muffin pan.

Cream butter and sugar until light and fluffy in mixer. Add the eggs, beating well.

Add dry ingredients together and combine with the butter mixture. Blend well. Add bananas, sour cream and vanilla. Stir well. Stir in nuts, and fill muffin cups 3/4 full. (I use an ice cream scoop.)

Sprinkle tops of muffins with turbinado sugar. Use as much or as little as you’d like. I like a little, my husband like a lot. (I buy my sugar in the sugar packets so sometimes I use one per muffin, which I think is a lot, or use 1/2 packet per muffin.)

Bake 20 to 25 minutes, until cake tester comes out clean.

Cool 10 minutes before removing from pan.

“Let us be bold as we witness for God.”

Feb16

Raisin Bran Muffins

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Raisin Bran Muffins

When I make these muffins, I have to make two dozen as they get eaten so fast. They are very quick and easy to make and pretty healthy for you also. Grab one to take with you for a morning pick me up to go with a cup of coffee. Or a snack anytime of day.

  • 2 cups raisin bran cereal
  • 1 1/2 cups milk (I use organic whole milk)
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg, beaten (I use large eggs)
  • 1/2 cup brown sugar, packed (I used light brown sugar, but you could use dark brown sugar, if you prefer.)
  • 2 tablespoons unsalted butter, melted

Mix cereal with milk; set aside to soften.

In a large bowl, combine remaining ingredients; stir in cereal mixture.

Fill lightly greased or paper-lined muffin cups about 2/3 full with batter.

Bake at 350 degrees for 20 to 25 minutes.

Makes one dozen.

.“Be the living expression of God’s kindness; kindness in your face , kindness in your eyes, kindness in your smile, kindness.”

Feb16

Lemon-Blueberry Cake with White Chocolate Frosting

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Lemon-Blueberry Cake with White Chocolate Frosting

My daughter made this for our Christmas this year. It was so delicious, we couldn’t stop eating it.

Cake

  • 3 1/3 cups cake flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup (1 1/2 sticke) unsalted butter, room temperature
  • 2 cups sugar
  • 1/3 cup fresh lemon juice
  • 1 teaspoon (packed) grated lemon peel
  • 4 large eggs
  • 1 cup plus 2 tablespoons buttermilk
  • 2 1/2 cjups fresh blueberried

Frosting

  • 11 ounces good-quality white chocolate (such as Lindt or Baker’s), finely chopped
  • 12 ounces cream cheese, room temperature
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 2 tablespoons fresh lemon juice
  • Addtional blueberries (optional)
  • Lemon slices (optional)

Preheat oven to 350 degrees. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides; line bottoms with rounds of parchment paper.

Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until blended, scraping down sides of bowl occasionally. Beat in lemon juice and peel, then eggs 1 at a time. Continue to beat until well blended. Beat in dry ingredients in 4 additions alternately with buttermilk in 3 additions. Fold in berries. Transfer batter to pans. Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on racks.

Stir white chocolate in top of double boiler set over barely simmering water until almost melted. Remove from over water and stir until smooth. Cool to lukewarm. Beat cream cheese and butter in large bowl until blended. Beat in lemon juice, then cooled white chocolate.

Turn cakes out onto work surface. Peel off parchment. Place 1 cake layer, flat side up, on platter. Spread with 1 cup frosting. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Garnish with additional blueberries and lemon slices, if desired. (Can be made 1 day ahead. Cover with cake dome; refrigerate. Let stand at room temperature 1 hour before serving.)

Makes 10 to 12 servings.

“To rule your tongue, let Christ rule in your heart.”