Layered Pineapple-Lemon Cheesecake

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layeredpineapplelemoncheesecake

Layered Pineapple-Lemon Cheesecake

This recipe is a different twist on my Lemon Cheesecake Pie.  My friend, Priscilla, had this for bridge last night and she was so kind to share her recipe with me.  I must say, “it was heavenly”.

  • 1 (8-oz.) pkg. cream cheese (softened)
  • 1/4 cup sugar
  • 2 cups Cool Whip (thawed)
  • 1 (8-oz.) can crushed pineapple (drained / divided)
  • 1 (6-oz.) graham cracker crumb crust
  • 1 (3.4-oz.) pkg. lemon flavor instant pudding mix
  • 1 1/3 cups cold milk

Beat cream cheese and sugar in large bowl with whisk until well blended.  Stir in Cool Whip and half the pineapple.  Spread into crust.

Beat pudding mix and milk in medium bowl with whisk 2 minutes (mixture will be thick).  Stir in remaining pineapple.  Spoon over pie.  Refrigerate several hours or until chilled.

Serves 8.

“Give thanks to God, our Creator, who gives us the breath of life.”

Shepherd’s Pie

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Shepherd’s Pie

This is comfort food at it’s best.  Yummy!

Filling

  • 2 tablespoons unsalted butter
  • 1 large onion, chopped fine
  • 2 pounds lean ground beef
  • 5 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 1/4 cup heavy cream
  • 1 3/4 cups low-sodium chicken broth
  • 3/4 cup beer (mild lager or non-alcoholic)
  • 2 tablespoons soy sauce
  • 2 cups mixed frozen veggies

Topping

  • 2 1/2 pounds potatoes, peeled and cut into 2-inch pieces
  • 2 tablespoons unsalted butter, melted
  • 1/3 cup heavy cream, warmed
  • Salt and pepper
  • 1 large egg, beaten

Heat butter in large skillet over medium-high heat until foaming.  Add onion and cook until soft, about 8 minutes.  Add meat, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, breaking up meat into small pieces with wooden spoon, until browned, about 12 minutes.  Add flour and tomato paste and cook until paste begins to darken, about 1 minute.

Add cream and cook until it spatters, about 1 minute.  Add broth, beer, soy sauce, and simmer over medium heat, stirring frequently, until mixture is thick but still saucy, 15 to 20 minutes.  Remove from heat, stir in veggies, adjust seasonings, and transfer to broiler-safe 2-quart casserole dish.

Adjust oven rack to upper-middle position and heat oven to 375 degrees.  Bring potatoes, 1/2 teaspoon salt, and water to cover to boil in large saucepan over high heat.  Reduce heat to medium-low and simmer until tender, 15 to 20 minutes.  Drain potatoes, return to saucepan, and mash potatoes with butter and cream until smooth.  Season with salt and pepper.

Spread potatoes over filling, using spatula to smooth top.  Brush with egg and drag fork across top to make ridges.  Bake until filling is bubbling, about 15 minutes.  Turn on broil and cook until top is golden brown, 3 to 5 minutes.  Remove from oven and cool 10 minutes.  Serve.

Serves 6 to 8.

“The only permanent covering for sin is the blood of Christ.”

 

Spaghetti & Meatball Soup

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spaghettiandmeatballsoup

Spaghetti & Meatball Soup

This soup is classic comfort food.  My husband says this is one  of the best soups I have ever made.  You can make your own meatballs if you like, but buying them is a quicker way of getting supper on the table.  And you can use any small pasta you like.

  • 1 lb. purchased frozen beef meatballs
  • 1/2 cup each chopped carrots, celery and onion
  • 3 cloves garlic
  • 1 tablespoon dried Italian herbs
  • 1/2 teaspoon red pepper flakes, opt.
  • 2 tablespoons olive oil
  • 6 cups low-sodium beef broth, divided
  • 2 (15-oz.) cans petite diced tomatoes
  • 6 oz. dry spaghetti, broken into 2-inch pieces
  • 1/2 cup chopped fresh basil
  • Salt and pepper to taste

Preheat oven to 375 degrees.

Arrange meatballs on a baking sheet.  Bake meatballs according to package directions.

Mince carrots, celery, onion, and garlic in a food processor.

Saute’ carrot mixture, Italian herbs, and pepper flakes in oil in a pot over medium-high heat until softened, about 3 minutes.

Stir in 4 cups broth and tomatoes; bring to a boil.  Add spaghetti and meatballs and simmer soup until pasta is al dente, 10 minutes.  Stir in remaining 2 cups broth and season with salt and pepper.  Stir in basil right before serving.  Sprinkle with a little Parmesan cheese and serve.

Makes 6 servings (12 cups).

“The best way to escape temptation is to run to God.”

 

Copycat Chick-fil-a Sauce

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Copycat Chick-fil-a Sauce

If you like Chick-fil-a sauce like I do, you need to try this.  It is spot on and delicious!!

  • 1/2 cup mayonnaise
  • 2 teaspoons prepared mustard
  • 1 teaspoon lemon juice
  • 2 tablespoons honey
  • 1 tablespoon smoky BBQ sauce (I used Bull’s Eye Original)

Whisk all ingredients together.  Enjoy!

“God is our refuge in times of trouble.”

Chicken Spaghetti

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Chicken Spaghetti

This casserole is absolutely delicious!!  It makes a huge amount, so next time I make it, I am going to make the same amount, but put it in two 8-inch square pans.  I will fix one to eat and freeze the other for another time.

  • 1 cut-up fryer chicken
  • 1 pound thin spaghetti, broken into 2-inch pieces
  • 1 (4-oz.) jar diced pimientos, drained
  • 1 small onion, finely diced
  • 1/4 cup finely diced green bell pepper
  • 2 cans cream of mushroom soup
  • 2 1/2 cups grated cheddar cheese
  • 1 teaspoon salt
  • Pepper to taste

Preheat oven to 350 degrees.

Add chicken to a stock pot.  Cover with water and bring to a boil.  Reduce heat to medium and simmer until the chicken is cooked, about 25 minutes.

Remove chicken from water using tongs or a slotted spoon and set it aside on a plate to cool.

Remove 2 cups of broth from the pot and set aside.

Bring the remaining broth back to a boil and add the spaghetti.  Cook al dente.

Drain the spaghetti, discarding the cooking liquid.  Set aside.  With two forks remove the chicken from the bones.  Shred or cut the meat into bite-size chunks.  Drain the pimientos.

Place the cooked spaghetti in a large bowl.  Add the cream of mushroom soup.  Add 2 cups of the cheddar cheese.  Add the onion, green pepper, pimiento and salt.  Then add chicken and broth.  Stir together well.

Pour the mixture into a 9 x 13-inch baking pan, and top with the remaining 1/2 cup cheddar cheese.  Bake for 35 to 45 minutes, until bubbly.

Serves 8.

“Prayer is an intimate conversation with our God.”

Cranberry Eggnog Scones

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cranberryeggnogscones

Cranberry Eggnog Scones

I had some extra eggnog leftover this year and decided to make these scones.  Very easy to make and will be done in less than a half hour.

  • 2 cups all-purpose flour (10 oz.)
  • 1 tablespoon baking powder
  • 3 tablespoons sugar
  • 5 tablespoons cold butter, cut into 1/4 inch cubes
  • 1/2 cup dried cranberries
  • 1 cup heavy eggnog

Preheat oven to 425 degrees.

Combine flour, baking powder, sugar and salt in mixing bowl.  Whisk to combine.  Cut in butter with pastry blender until it looks like course corn meal with a few slightly larger lumps.  Stir in dried fruit and mix in.  Add heavy eggnog and stir with spatula or fork till dough begins to form.

Pour out onto counter top and knead by hand till it comes together (it will be slightly sticky), only about 5 to 10 seconds.  Pat into a round about 1 inch tall, cut in 8 wedges.

Place onto ungreased  or Silpat lined baking sheet.  May brush with cream and sprinkle with sugar, if desired.  (I did both.)  Bake 12 to 15 minutes till light brown.  Cool on rack 10 minutes before serving.  May serve warm or at room temperature.  These freeze well.

You may also make these in the food processor.  Be careful not to over process.

Makes 8 scones.

“God wants to hear your heart.”

Zuppa Tuscana

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Zuppa Tuscana

This sausage, potato and kale soup is a very close copycat recipe for Olive Garden’s Zuppa Tuscana.  It is so quick and easy to make and just “delicious”.  Now, I have to explain the spiciness of this soup.  I used mild sausage and put all the red pepper flakes and black pepper in.  Next time, I will use hot sausage and probably not put the pepper flakes and black pepper in, or I will use less.  I would say, you need to make it to your liking for the spiciness.  Even though it was spicy hot, both my husband and I loved it!  It is definitely a keeper.

  • 1 pound bulk Italian sausage
  • 4 cups half and half
  • 3 cups cubed potatoes
  • 2 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 onion, finely diced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon black pepper
  • 2 cups torn kale leaves (bite-size pieces)

Heat a large soup pot over medium-high heat.  Crumble sausage into pot;  cook and stir until browned, about 10 minutes.  Drain and discard grease.

Stir half and half, potatoes, chicken broth, milk, onion, oregano, and red pepper flakes into sausage.  Bring to a boil and reduce heat to low.  Simmer until potatoes are tender, about 30 minutes.  Season with black pepper, stir kale into soup.  Simmer until kale is tender, 10 to 15 minutes.

Serves 6.

“Christ’s ultimate sacrifice for us motivates us to sacrifice ourselves for others.”