Monthly Archives: January 2012

Spicy Oatmeal Raisin Cookies

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spicyoatmealraisincookies

Spicy Oatmeal Raisin Cookies

  • 1/2 cup butter, softened
  • 1/2 cup butter flavored shortening
  • 1 cup packed light brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 3 cups rolled oats
  • 1 cup raisins

Preheat oven to 350 degrees.

In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth.  Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture.  Stir in the oats and raisins.  Drop by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 10 to 12 minutes until light and golden.  Do not overbake.  Let them cool for 2 minutes before removing from cookie sheets to cool completely.  Store in airtight container.

“Don’t be shy; tell the stories of God’s greatness.”

 

Copycat Lipton’s Onion Soup Mix & Onion Dip

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Copycat Lipton’s Onion Soup Mix & Onion Dip

Because I get headaches when I eat anything with MSG in it, I was so glad to find this recipe to use in place of buying a package of it.

  • 3/4 cup instant minced onion
  • 1/3 cup beef bouillon powder (no MSG)
  • 4 teaspoons onion powder
  • 1/4 teaspoon crushed celery seeds
  • 1/4 teaspoon sugar

Combine all ingredients and store in an airtight container.

About 3 tablespoons of mix are equal to a 1 1/4-oz. package.

To make onion dip:  Mix 3 tablespoons with one pint of sour cream.

“God is in the small things as well as the great.”

Grandma’s Frosted Fruit Salad

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grandmasfrostedfruitsalad

Grandma’s Frosted Fruit Salad

I have been making this for years.  Make it a side dish or dessert.  It’s yummy!

  • 1 (3-oz.) pkg. lemon jello
  • 1 (3-oz.) pkg. orange jello
  • 2 cups boiling water
  • 1 1/2 cups cold water
  • 1 (20-oz) can crushed pineapple, drained and squeezed (save juice for topping)
  • 2 to 3 bananas, sliced
  • 2 cups miniature marshmallows

Dissolve jellos in boiling water.  Add cold water and stir until jello is melted.  Add fruits and marshmallows and pour into a 9″ x 13″ baking dish.  Refrigerate until firm.

Topping

  • 1 egg, beaten
  • 1 tablespoon flour
  • 2 tablespoons butter
  • 1/2 cup sugar
  • 1 cup pineapple juice (reserved from pineapple) (add water enough to make 1 cup)
  • 1 cup heavy cream, whipped
  • 1/2 cup shredded sharp Cheddar cheese, optional

In a saucepan, combine egg, flour, butter, sugar and pineapple juice.  Cook and whisk until thick.  Cool completely.  When cool, fold in whipped cream and spread over chilled jello.  Sprinkle cheese on top, if desired.

“God is in the small things as well as the great.”

 

Broccoli Salad

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Broccoli Salad

This makes a large salad, but you may cut it in half for less servings.  You may make this ahead of time (leave out nuts until just before serving) and keep in fridge until serving.  Soooo delicious!!

  • 2 bunches broccoli, cut into bite-size florets
  • 1 lb. bacon, chopped and fried until crisp
  • 1/2 medium red onion, diced
  • 1 cup whole cashews, walnuts or pecans, optional
  • 1 cup raisins

Mix all ingredients except nuts in large bowl.  Add dressing and stir.  Just before serving, add nuts.

Dressing

  • 1 cup mayonnaise
  • 1/2 cup superfine sugar
  • 2 tablespoons apple cider vinegar

Combine dressing ingredients and let sit until sugar melts. Pour over salad and mix to cover all ingredients.

Note:  This dressing is excellent for coleslaw also.

“Christ showed His love by dying for us; we show ours by living for Him.”

Poached Salmon / Cucumber Sauce

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Poached Salmon / Cucumber Sauce

This is a fantastic recipe from Julia Child.

  • Salt
  • Wine vinegar
  • 6 salmon steaks or fillets (6 to 8 oz. each)

Measure 3 inches of water into a wide saucepan.  Add 1 1/2 teaspoons of salt and 3 tablespoons wine vinegar for each quart of water, and bring to boil.  Slide in the fish.  Bring to just below the simmer, and maintain the water below the simmer throughout the cooking – that is, the water is shivering and almost but not quite bubbling.  (If the water actually boils the fish may break apart.)

Cook 8 minutes for salmon that is 1/2″ thick.  Fish is done when the flesh has turned from translucent to opaque and, rather than feeling squashy to the touch like raw fish, it feels lightly springy.  It should still be juicy.  Fish that is resistant and flaky is overdone.

When removing fillets from the water, use a slotted spatula and blot on a paper towel before serving on a warm plate.  Serve with Cucumber Sauce.

Cucumber Sauce

  • 1 cucumber
  • 1/4 teaspoon salt, sugar, and wine vinegar
  • 1 cup sour cream
  • 2 to 3 tablespoons minced fresh dill or 2 to 3 teaspoons dill weed

Peel the cucumber and halve it lengthwise; scoop out the seeds with a teaspoon.  Cut the halves into quarters and the quarters into crosswise pieces 2 inches long.  Finally cut the quarters into matchstick julienne, stack the julienne, and cut into dice.

Toss the cucumber in a bowl with the salt, sugar, and vinegar.  Let stand 5 minutes or so, then fold in the sour cream.  Season carefully to taste, and fold in the dill.

Makes 6 servings.

“Compassion helps to heal the hurts of others.”

Creamy Ham, Potato and Broccoli Chowder

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Creamy Ham, Potato and Broccoli Chowder

This is so good on a cold winter night.  Garnish it with shredded cheese, if you like.

  • 3 1/2 cups peeled and diced potatoes
  • 1/3 cup diced celery
  • 1/3 cup finely chopped onion
  • 1 cup small broccoli florets
  • 1 1/2 cups diced cooked ham
  • 3 1/4 cups water
  • 2 tablespoons chicken bouillon granules
  • 1/2 teaspoon salt
  • Pepper to taste
  • 5 tablespoons butter
  • 5 tablespoons flour
  • 2 cups whole milk

Combine first five ingredients with water in a stockpot.  Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes.  Stir in the chicken bouillon, salt and pepper.

In a separate saucepan, melt butter over medium heat.  Whisk in flour and cook, stirring constantly until flour is no longer raw, about 1 minute.  Stir in milk and continue stirring over medium heat until thick.

Stir the milk mixture into the stockpot, and cook until heated through.  Serve immediately.

Makes 6 servings.

“The journey is as important as the destination.”

Ham Salad Spread

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Ham Salad Spread

Use this as a dip with crackers or make a delicious ham salad sandwich.

  • 1 pound lean ham, chunked
  • 3/4 to 1 cup mayonnaise
  • 1/4 cup sweet pickle relish

Put ham in food processor and grind until fine.  Put in bowl and add mayonnaise and pickle relish.  Mix all together.    Enjoy!

“Even when we cannot sleep, God can give us rest.”

Molten Chocolate Cake

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Molten Chocolate Cake

Valentine’s Day is coming.  Make this for your sweetie.  It’s heavenly!

  • 11 tablespoons butter
  • 5 ounces bittersweet chocolate
  • 3 egg yolks
  • 3 eggs
  • 1 1/2 cups powdered sugar
  • 1/2 cup flour

Melt chocolate and butter together.  Cool slightly.  Meanwhile, in a separate bowl, whisk together the yolks and eggs and then mix in the powdered sugar.  Whisk this into the chocolate mixture and then whisk in the flour.  Fill 6 buttered 4-ounce ramekins with the batter.  Refrigerate until ready to bake, or bake immediately.  Bake in a preheated 450 degree oven for 5 to 6 minutes if it is cold, or 4 to 5 minutes if it is room temperature.  Turn out of ramekins immediately onto plate and serve warm.

You may put a dollop of whipped cream on top, drizzle with dark or white chocolate, sprinkle with powdered sugar or eat just like the way it is.

This recipe is easily doubled for a large crowd.

Serves 6.

“Follow Christ, not the crowd.”

 

Zesty Chicken Breasts

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Zesty Chicken Breasts

This is a delicious healthy recipe.  And very quick to fix.

  • 2 teaspoons lemon zest
  • 4 (1 lb. total) boneless skinless chicken breast halves
  • 1 1/2 teaspoons pepper
  • 2 teaspoons unsalted butter
  • 2 tablespoons lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 tablespoon parsley, minced

Rub equal amounts of lemon zest into each side of chicken breast.  Sprinkle with pepper, pressing with hands to adhere.  Melt butter in a heavy nonstick skillet over medium heat.  Saute’ chicken 4-5 minutes per side or until golden and chicken is opaque throughout.  Transfer to a platter and keep warm.  Add lemon juice, Worcestershire and mustard to skillet, stirring with a wooden spoon to deglaze.  Serve sauce over chicken breasts and sprinkle with parsley.

Makes 4 servings.

Per serving:  calories 164, fat 5g, cholesterol 77mg, protein 26.6g, carbohydrates 2.2g, fiber .3g, sodium 117 mg.

“The promise of Christ’s return calls us to persevere in faith.”

Orange Julius

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Orange Julius

This recipe calls for 1/4 cup sugar, but I use half that amount.  I, personally, don’t like it so sweet.  Very refreshing drink!  Especially for someone on the run.

  • 1/2 of a (6-oz.) can frozen orange juice concentrate
  • 1/2 cup whole milk
  • 1/2 cup water
  • 1/4 cup sugar (you may also use powdered sugar)
  • 1/2 teaspoon vanilla
  • 5-6 ice cubes

Combine all ingredients in blender container; cover and blend till smooth, about 30 seconds.  Serve immediaely.

Makes aout 3 cups.

“We all need Christian fellowship to build us up and hold us up.”