Top Twenty Recipes for 2017

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  1.  Rhubarb Dream Bars
  2.  Purple Passion Punch
  3.  Tuna Burgers
  4.  Classic Oyster Stew
  5.  Dreamsicle Salad
  6.  Mile-High Rhubarb Pie
  7.  Copycat Bob Evans Chicken & Noodles
  8.  Chicken Liver and Onions
  9.  Creamed Peas and Potatoes
  10.  Miss Kay’s Chicken & Dumplings
  11.  Famous Banana Cake with Brown Sugar Frosting
  12.  Creamsicle Fluff or Strawberry Fluff
  13.  Wacky Cake
  14.  Hamburger Soup
  15.  Fried Apples
  16.  Heavenly Angel Food Cake / Lemon Cream Cheese Frosting
  17.  Wash-Day Peach Cobbler
  18.  Creamy Baked Chicken Breasts
  19.  Hoop Cheese Mac and Cheese
  20.  Hashbrown Casserole

 

“Your next crisis is your next opportunity to trust our unfailing God.”

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Easy Eggnog Pie

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easyeggnogpie

Easy Eggnog Pie

This is the season for eggnog and what an easy dessert to make.  And soooo delicious!!

  • 1 (3.4-oz.) pkg. instant vanilla pudding
  • 2 cups eggnog
  • 1 cup heavy cream
  • 1 tablespoon confectioners sugar
  • 1 (9-in.) graham cracker crust

Whisk pudding and eggnog together until set.  Beat heavy cream with sugar until stiff.  Add half of the whipped cream to eggnog mixture.  Pour into pie crust and top with remaining whipped cream.  (Cool Whip may be used, if desired.)

Sprinkle with nutmeg, if desired and refrigerate.

Serves 8.

“When we are His, He is ours, forever.  You have made us for yourself, Lord.  Our hearts are restless until they can find rest in You.”

Scalloped Potatoes and Ham

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scallopedpotatoesandham

Scalloped Potatoes and Ham

Here I go again with potatoes.  I just love potatoes about any way you fix them.  This recipe is outstanding!

  • 1/2 cup butter
  • 1/2 cup flour
  • 1 teaspoon salt (Use 2 teaspoons here if you ever make it without the ham)
  • 3 cups whole milk
  • 3 cups cooked, chopped ham (about 1 pound)
  • 1 onion, chopped or 1 tablespoon onion powder
  • 1/2 cup shredded cheddar cheese
  • 5 – 6 cups potatoes, pared and sliced

Heat oven to 350 degrees.

Melt butter in a large sauce pan over low heat;  blend in flour and salt.  Cook, stirring constantly, for about 1 minute.  Remove from heat and gradually stir in milk.  Return to heat;  cook until thickened and bubbly.

Fold in ham, onion and cheese.  Pour over potatoes in a large bowl.  Stir gently and then pour into a buttered 9 x 13 inch baking dish.  Cover with foil.  Bake for 30 minutes.  Uncover and continue to bake for 1 hour.

Let stand for 10 minutes before serving.

8 servings.

“We need each other to get where God wants us to go.”

Amish Broccoli / Cauliflower Salad

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Amish Broccoli / Cauliflower Salad

I’m not sure what happened, but I didn’t get a picture of this before it was eaten.  Anyway, it was delish!!

  • 1 head broccoli, chopped
  • 1 head cauliflower, chopped
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1/2 pound bacon, fried and crumbled
  • 1 cup shredded cheddar cheese

Combine chopped broccoli and cauliflower in large bowl.

In a separate bowl combine mayonnaise, sour cream, sugar and salt to make a dressing.  Add the dressing to the broccoli/cauliflower mix, stirring to evenly coat the veggies.  Stir in the bacon and cheese.

Serve.

“Daily prayers lessen daily worries.”

Mini Strawberry Santas

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Mini Strawberry Santas

Not a very professional job decorating these cuties.  But I think they will eat pretty good tomorrow for my luncheon and cookies exchange.

  • 1 pint fresh strawberries, hulled
  • 1 tablespoon confectioners’ sugar
  • 1 cup heavy whipping cream
  • 1 tablespoon chocolate sprinkles

Cut the hulled-side strawberries so they can stand up on a plate.  Slice the tip off each strawberry to make the “hat”; set aside.

Beat cream and confectioners’ sugar in a glass or metal bowl until soft peaks form.  Lift your beater or whisk straight up; the whipped cream will form soft mounds.

Spoon a large dollop of whipped cream on top of strawberry base for the ‘face’ and ‘beard’.  Set the ‘hat’ atop the ‘face’.  Add a dot of whipped cream, using a toothpick, on top of the ‘hat’ for the ‘pom-pom’ and  2 dots on the strawberry base for ‘buttons’.  Place 2 sprinkles on the ‘face’ for ‘eyes’.

Note:  I used Cool Whip for these santas.

“Our willingness to seek reconciliation with others shows God’s heart to them.”

 

Danish Butter Cookies

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Danish Butter Cookies

These icebox cookies are great to make ahead.  Make them up into logs, put them in the frig and cut them off whenever you need some cookies.  Decorate them any way you want or eat them plain.  Yum!!

  • 2 cups butter (1 pound), softened
  • 3 cups sugar
  • 1/2 teaspoon cream of tartar
  • 1 egg
  • 4 1/2 to 5 cups flour

Beat butter, sugar, cream of tartar and salt in mixing bowl until combined.  Add egg, beat until well combined.  Beat in as much flour as you can, then stir in enough remaining flour to make a stiff dough. (I used 4 1/2 cups.)  Divide dough into thirds.  Shape into logs about 1 1/2 inches in diameter and 9 inches long; wrap and chill until firm, 1 to 3 hours.

Preheat oven to 375 degrees.

Cut rolls into 1/4 inch slices and arrange 1 inch apart on a parchment lined cookie sheet.  Sprinkle with decorating sugar (if using).  Bake until bottoms and edges are golden brown, 8 to 10 minutes.

Makes about 7 dozen cookies.

“Linger in God’s Word and you’ll find stories of faith.”

Make-Ahead Turkey Gravy

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Make-Ahead Turkey Gravy

This recipe makes enough gravy for a 12 to 14 pound turkey, with leftovers.

  • 1 tablespoon vegetable oil
  • Reserved turkey neck and giblets, minus the liver
  • 1 onion, chopped
  • 6 cups low-sodium chicken broth (or turkey broth if you have it)
  • 4 sprigs fresh thyme or 2 teaspoons dried thyme
  • 1 bay leaf
  • 4 tablespoons unsalted butter
  • 6 tablespoons all-purpose flour
  • Salt and pepper

Heat oil in large saucepan over medium-high heat and brown giblets (minus the liver) and neck for 5 minutes.  Add onion and cook until softened, about 3 minutes, then reduce heat to low, cover, and simmer for 20 minutes.

Turn heat to high, add chicken broth, scrape pan bottom, and bring to boil.  Reduce heat to low, add herbs, and simmer for about 30 minutes, skimming if needed.

Pour broth through fine-mesh strainer.  Discard solids.  Broth can be made in advance and stored in the refrigerator for 2 days.

Melt butter in large saucepan over medium heat.  Whisk in flour.  Cook, whisking constantly, until honey-colored and fragrant, about 4 minutes.

Bring reserved turkey broth to simmer and add to pan, a little at a time, whisking constantly.  Simmer gravy, whisking occasionally, until thickened, about 5 minutes.  Set aside, covered, until turkey is done.  (Gravy can be refrigerated, covered, for 1 day.)

Scrape up bits in roasting pan and pour drippings into fat separator.  Reheat gravy over medium heat until bubbling.  Add defatted drippings.  Simmer for 2 minutes until the gravy thickens.  Season with salt and pepper.  Serve with turkey.

Makes about 6 cups.

“God gives us the power and the privilege to enjoy the rewards of doing things His way.”