Monthly Archives: December 2011

Copycat Pecan Waffles


Copycat Pecan Waffles

This is a copycat recipe for the Waffle House Restaurant’s famous pecan waffles.  Delicious!

  • 3/4 cup chopped pecans, toasted lightly
  • 1 1/2 cups flour
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 large egg
  • 1 cup whole milk
  • 1/2 cup buttermilk
  • 2 teaspoons vanilla extract
  • 2 tablespoons butter, melted and cooled
  • 1/4 cup vegetable shortening, melted and cooled

Whisk first five ingredients in a large bowl.  Whisk egg, milk, buttermilk and vanilla in a separate bowl until combined.  Stir the egg mixture, melted butter and shortening into the dry ingredients until just combined.  (The batter may be lumpy.)

Preheat waffle iron and brush with melted butter, if needed.  Ladle approximately 1/2 cup batter onto waffle iron.  Sprinkle 2 tablespoons pecans on waffle;  close lid and cook until golden brown.

Note:  To toast pecans, spread on a baking sheet and bake 350 degrees for 5 to 7 minutes, until lightly toasted.  Or you can put them in a non-stick skillet on low heat until lightly toasted.  Keep an eye on them so they don’t burn.  They are usually ready when you begin to smell them.

“Our problems are never a strain on God’s provision.”


Chicken & Egg Salad Sandwich


Chicken & Egg Salad Sandwich

  • 6 medium (4 oz. each) boneless, skinless chicken breasts, cooked and diced (1 1/2 lbs) or 2 (12-oz) cans chicken breast
  • 4 hard-boiled eggs, diced
  • 1/2 cup sweet pickle relish
  • 1/2 teaspoon salt
  • 1 cup mayonnaise

Mix everything together in a large bowl.  Serve on toasted bread.

Makes 10 sandwiches.

“God cannot give us a happiness and peace apart from Himself because it is not there.”

Nanaimo Bars


Nanaimo Bars

My very good friend, Honey, intrigued me the other day with her recipe for this bar.  She said she has been making it every year for 15 years, and I had never even heard of it.  So before she sent the recipe to me, I searched the internet and found the original recipe.  It was slightly different from hers, so we decided to have a tasting.  She made her recipe and I made the original.  Both were very good, but very sweet!  So I have adapted the recipe slightly hoping to make it less sweet.

Bottom Layer

  • 1/2 cup unsalted butter
  • 1/4 cup sugar
  • 5 tablespoons cocoa
  • 1 egg, beaten
  • 1 3/4 cup graham cracker crumbs
  • 1/2 cup finely chopped almonds
  • 1 cup (4-oz) coconut

Melt first 3 ingredients in top of double boiler.  Add egg and stir to cook and thicken.  Remove from heat.  Stir in crumbs, nuts and coconut.  Press firmly into an ungreased 9″ x 9″ or 11″ x 7″ pan.  Refrigerate.

Second Layer

  • 1/2 cup unsalted butter, softened
  • 3 tablespoons heavy cream
  • 2 tablespoons instant vanilla pudding
  • 2 cups sifted powdered sugar

Cream butter, cream, pudding and sugar together well.  Beat until light and fluffy.  Spread over bottom layer.  Refrigerate.

Third Layer

  • 4 squares semi-sweet chocolate (1-oz each)
  • 2 tablespoons unsalted butter

Melt chocolate and butter over low heat.  Cool.  When cool, but still liquid, pour over second layer and chill in refrigerator.

“When we’re forgiven, no record is kept of our failures.”

Zesty Salmon Patties



Zesty Salmon Patties

I have made this recipe for years.  It goes perfect with creamed peas and potatoes.

  • 1 (14 3/4-oz) can salmon, drained, skin & bones removed
  • 1/2 cup bread crumbs
  • 1/4 cup minced onion
  • 1/4 cup mayonaise
  • 1 tablespoon prepared horseradish
  • 2 eggs, slightly beaten
  • 2 tablespoons butter

In large bowl, combine all ingredients except butter; mix well.  Form salmon mixture into four patties.  Melt butter in large skillet over medium heat.  Fry patties 6 – 8 minutes or until golden brown, turning once during cooking.

“Clothing ourselves with Jesus’ attitudes and actions shows His presence in our lives.”

Instant Cocoa


Instant Cocoa

The snow is coming.  Sit by the fireside and have a cup of hot cocoa.

  • Powdered milk to make 8 quarts
  • 1 (16-oz) can Nestles’ Quik
  • 1 (6-oz) jar CoffeeMate
  • 3/4 cup powdered sugar

Mix altogether in large bowl.  Put 1/2 cup mix into a mug and fill with hot water.  Store mixture in air tight container.

“God cannot give us a happiness and peace apart from Himself because it is not there.”

“Really Good” French Toast


“Really Good” French Toast

This is sinfully good.

  • 1 loaf Raisin Bread, sliced 3/4″ thick
  • 3 eggs
  • 1/2 cup heavy cream
  • Butter
  • Maple syrup

Whisk eggs and cream together.  Heat skillet or griddle on medium to medium high heat and use 1 tablespoon butter for two slices of bread.  Put bread in mixture and turn over once.  Put in pan and fry until golden brown on each side.

Enjoy with butter and real maple syrup.

“Obedience to God flows freely from a heart of love.”

Ritzy Chicken Casserole


Ritzy Chicken Casserole

This is real comfort food!  Delicious!

  • 1 (3-4-lb) chicken
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup chicken broth
  • 1 chicken bouillon packet
  • 1 cup sour cream
  • 1 sleeve (about 40) Ritz crackers, crushed
  • 1 stick butter, melted

Boil and debone chicken; tear into small pieces and line bottom of baking dish.

Make a roux of butter and flour and then whisk in chicken broth until thickened.  Whisk in the bouillon packet and then add sour cream.  Pour mixture over chicken.  Put cracker crumbs on top; pour melted butter over crumbs.

Bake at 350 degrees for 35 to 45 minutes until bubbly.

“The Bible is a mirror that reflects how God sees us.”

Blueberry Cream Dessert


Blueberry Cream Dessert

  • 1 1/2 cups graham cracker crumbs
  • 3/4 cup sugar, divided
  • 1/2 cup butter, melted
  • 1 (8-oz) pkg. cream cheese, softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1 (21-0z) can blueberry pie filling
  • 1 (8-ox) carton frozen whipped topping, thawed

In a bowl, combine the cracker crumbs, 1/4 cup sugar and butter.  Press into a greased 9″ x 13″ baking dish.  In a mixing bowl, beat the cream cheese and remaining sugar until smooth; add the eggs and vanilla.  Pour over crust.

Bake at 350 degrees for 15 to 20 minutes or until set.  Sprinkle with cinnamon.  Cool on a wire rack.  Spread with pie filling and whipped topping.  Refrigerate until serving.

“Contentment begins with having fewer wants.”

Pan Seared Rib Eye



Pan Seared Rib Eye

This steak comes out perfect every time.

  • 1 boneless rib eye steak, 1 1/2-inch thick
  • Canola oil to coat
  • Kosher salt and ground black pepper

Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees.  Bring steak(s) to room temperature.

When oven reaches temperature, remove pan and place on range over high heat.  Coat steak lightly with oil and season both sides with a generous pinch of salt.  Grind on black pepper to taste.

Immediately place steak in the middle of hot, dry pan.  Cook 30 seconds without moving.  Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes.  Flip steak and cook for another 2 minutes.  (This time is for medium rare steaks.  If you prefer medium, add a minute to both of the oven turns.)

Remove steak from pan, cover loosely with foil, and rest for 2 minutes.  Serve whole or slice thin and fan onto plate.

Yield:  1 to 2 servings

“Obstacles give us the opportunity to trust God.”

Heavenly Fruit Dip


Heavenly Fruit Dip


  • 1/2 cup sugar
  • 2 tablespoons flour
  • 1 cup pineapple juice
  • 1 egg, beaten
  • 1 tablespoon butter
  • 1 cup heavy cream, whipped

Combine sugar, flour, juice, egg, and butter in heavy saucepan.  Cook over medium heat, stirring constantly until smooth and thick.  Let cool completely.  Fold in whipped cream.  Serve with fresh fruit – especially good with sliced apples.

Use 1/2 cup orange juice and 1/2 cup pineapple juice instead of all pineapple juice.  Also use 2 cups nondairy whipped topping stead of 1 cup whipped cream.

“Love your neighbor as yourself.”