This is my grandson Nathan’s, very favorite dessert. First made for Thanksgiving 2010. Rated by my family as a 5*. Very delicious!
- 1 (3-oz. box) Cook and Serve vanilla pudding (not instant)
- 1 cup half and half
- 1 cup heavy cream, divided
- Pinch cinnamon
- Pinch nutmeg
- Pinch cloves
- 1/2 cup plus 3 tablespoons pumpkin puree
- 2 tablespoons brown sugar
In medium saucepan, mix dry pudding mix with half and half and 1/2 cup cream. Add spices. Bring to boil over medium heat, stirring constantly, until mixture is bubbly and thick. Add pumpkin and stir to combine. Put lid on pan and set aside to cool. When cool enough, place pan in the fridge to cool completely.
When mixture is cool, remove from fridge. In mixing bowl, add 1/2 cup cream and brown sugar. Beat until very light and fluffy. Fold in pumpkin cream mixture until combined.
Cover and refrigerate for a couple of hours or overnight. Serve in goblet glasses, or any way you prefer to serve it.
This makes 6 small servings, so you might want to make a double recipe.
“The journey is better with someone who knows the way.”
7 Up Cake
This is a delicious cake.
- 3 sticks (3/4 lb) butter
- 3 cups sugar
- 5 eggs
- 3 cups flour
- 2 tablespoons lemon extract
- 3/4 cup 7 Up
Preheat oven to 325 degrees.
Cream butter and sugar together for 20 minutes. Add eggs, one at a time. Add flour and lemon extract. Fold in 7 Up.
Pour into a well greased 12 cup Bundt Pan. Bake for 1 to 1 1/4 hours.
“Our rough edges must be chipped away to bring out the image of Christ.”
These mushrooms are slow-cooked in wine and butter for 9 hours. My family couldn’t quit talking about how divinely scrumptious they were. I’m just afraid I will be asked to make them at every gathering. Of course, they go perfect with beef. They could possibly be a meal in itself, served with a baked potato and salad.
- 4 pounds white button mushrooms
- 2 sticks butter (1/2 lb)
- 1 1/2 teaspoons Worcestershire sauce
- 1 liter Burgundy wine (I used Merlot) (Cabernet would be fine also)
- 1/2 teaspoon black pepper
- 2 cups boiling water
- 4 chicken bouillion cubes
- 4 beef bouillion cubes
- 1 teaspoon dill seed
- 1 teaspoon garlic powder
- 2 teaspoons salt, optional
Thoroughly wash mushrooms and put into a large stockpot. Add all the remaining ingredients and stir to combine. Bring to boil over medium-high heat. Reduce heat to low and simmer, covered, for 6 hours. Remove the lid, then continue cooking, uncovered, for 3 hours. Serve mushrooms with liquid in bowl. Any remaining liquid, put in a small pitcher and serve over your beef or use bread to soak up the liquid.
Serves 8 to 10
“Keeping in tune with Christ keeps harmony in the church.”
Twice Baked Potatoes
- 8 baking potatoes, (6 to 8-oz. each), washed
- Canola oil
- 2 sticks butter
- 1 cup bacon bits (or fry your own)
- 1 cup sour cream
- 2 cups Cheddar-Jack cheese, divided
- 1/2 cup whole milk
- 2 teaspoon salt
Preheat oven to 400 degrees.
Place potatoes on baking sheet. Rub them with canola oil and bake for 1 hour, making sure they’re sufficiently cooked through.
Slice butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove potatoes from the oven. Lower the heat to 350 degrees.
With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.
Mix the potatoes into the butter, bacon and sour cream. Add 1 cup cheese, milk and salt.
Fill the potato shells with the filling, heaping it all into the shells. Top with the remaining cheese.
Bake for another 15-20 minutes.
“God shares in our sorrow.”
Wow!! This got rave reviews. If you love corn like I do, you will love this.
- 2 (10-oz) packages frozen corn, thawed
- 1 cup heavy cream
- 1 teaspoon salt
- 2 tablespoons sugar
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- 1 cup whole milk
- 2 tablespoons flour
In a skillet or saucepan over medium heat, combine corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through.
“God’s love in our heart gives us a heart for others.”
I usually make beef tenderloin for very special occasions, as it is quite expensive. This was served for our Christmas celebration this year. Delicious!
- 1 (3 to 4 lb.) beef tenderloin, membrane already removed
- 1 tablespoon kosher salt
- 1 1/2 teaspoons black pepper
- 1 1/2 teaspoons sugar
- 1/4 cup olive oil, minus 1 tablespoon for later
- 1 tablespoon bacon grease
- 1 tablespoon butter
Preheat oven to 450 degrees.
In a medium bowl, combine salt, pepper, sugar and olive oil minus the 1 tablespoon. Add the bacon grease and set aside.
Heat a heavy skillet over very high heat. Add the butter and 1 tablespoon olive oil. When very hot, brown the tenderloin on each side for 1 to 2 minutes.
Place the meat on a baking pan with a rack. Pour the seasoning mixture on the roast and rub it around and into the meat. Put the pan into the oven and roast for 15 to 20 minutes or until it registers 120 to 125 degrees. Check with thermometer inserted into the thickest part of the meat. Take out of oven at 120 to 125 degrees and cover with foil and let sit 10 to 15 minutes. It will cook more after it sits. This is for medium rare meat. If you want medium doneness, take out of the oven after it registers 130 to 135 degrees on the oven thermometer. Let it sit the same amount of time.
6 to 8 servings.
- 1 cup sour cream
- 1/4 cup prepared horseradish
- 1 tablespoon Dijon mustard
- 1 teaspoon white wine vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
Mix everything together and refrigerate until serving time.
“Listening may be the most loving and Christlike thing you do today.”
Olive Cheese Bread
This disappeared so fast that my husband only got one piece. I guess I will have to fix it again soon. Yum, yum, yum.
- 1 (14.5-oz) can black olives, drained and roughly chopped
- 1 (6-oz) jar pimiento-stuffed green olives, drained and roughly chopped
- 2 green onions, roughly chopped
- 1 stick butter, softened
- 1/2 cup mayonnaise
- 16 oz. Monterey Jack cheese, grated
- 1 loaf crusty French bread
Preheat oven to 325 degrees.
In a large bowl, combine the butter, mayonnaise, Monterey Jack cheese, chopped olives, and green onions. Stir until thoroughly combined.
Slice the French bread loaf in half lengthwise. Spread the olive-cheese mixture in an even layer on each half.
Bake for 20 to 25 minutes, until the cheese mixture is thoroughly melted and beginning to turn light brown and bubbly. Cut into slices and serve immediately.
Note: This can be flash frozen and then wrapped tightly and frozen for up to six months.
“The essential fact of Christianity is that God thought all humanity worth the sacrifice of His Son.”