Monthly Archives: February 2012

Creamed Chipped Beef on Tater Tots


Creamed Chipped Beef on Tater Tots

This is a quick and easy meal when you are in a hurry or just can’t decide what to have for supper.  Just have a package of frozen tater tots in the freezer and a jar of dried beef in the pantry.  All the rest is staples.  Of course, you don’t have to serve it on tater tots.  Try biscuits or toast.

  • 4 tablespoons butter
  • 1/4 cup flour
  • 2 cups milk
  • 1 (2.5 oz.) jar dried beef, sliced in thin strips
  • Frozen tater tots

Melt butter in a large skillet over medium heat.  Add flour and whisk until combined.  (That is called making a roux)  Cook for a couple of minutes so you don’t have raw flour and then add the milk.  Whisk until it thickens.  Add dried beef.  Heat.

Serve over tater tots, biscuits or toast.

“The blood of Christ washes away our sins.”


Slow Cooker BBQ Chicken Sandwiches


Slow Cooker BBQ Chicken Sandwiches

These have a little zing to them but are delicious.  Leftovers are even better!

  • 6 frozen skinless, boneless chicken breast halves
  • 1 (12-oz.) bottle barbeque sauce
  • 1/2 cup Italian salad dressing
  • 1/4 cup brown sugar
  • 2 tablespoons Worcestershire sauce

Place chicken in slow cooker.  In a bowl, mix barbeque sauce, Italian salad dressing, brown sugar, and Worcestershire sauce.  Pour over the chicken.

Cover and cook 3 to 4 hours on high or 6 to 8 hours on low.  When done, shred chicken with two forks and mix altogether with the sauce.  Serve.

Makes 6 sandwiches.  (I served mine on a deli flat.)

“The blood of Christ washes away our sins.”




These cookies are very rich, very crispy, and yummy.

  • 2 sticks unsalted butter, room temperature
  • 3/4 cup sugar
  • 1 tablespoon vanilla extract
  • 2 cups flour
  • 3/4 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 1/2 cups Rice Krispies cereal

Preheat oven to 300 degrees.

Beat the butter and sugar in your mixing bowl until light and fluffy.  Add in the vanilla.  Then add the flour, one cup at a time, the salt and baking soda until all is incorporated.  Gently stir in the Rice Krispies.

Drop batter onto cookie sheet with your cookie scoop.  Bake for 30 minutes.

Makes 2 dozen cookies.

“A moment of patience can prevent a great disaster.”

Spicy Corn and Cheese Chowder


Spicy Corn and Cheese Chowder

This is mildly spicy but very delicious.

  • 4 tablespoons butter
  • 1 onion, chopped
  • 3 slices bacon, cut into pieces
  • 3 bell peppers, finely diced (red, yellow, orange)
  • 6 to 7 cups frozen corn (or fresh when in season)
  • 1/4 cup flour
  • 3 cups chicken broth
  • 2 cups half and half (I used fat-free half & half)
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded Pepper Jack cheese
  • 1/3 cup sliced green onions, opt.
  • 1 1/2 teaspoons salt
  • Pepper

In a large stock pot, melt butter.  Add onions and cook until translucent.  Add bacon and cook for another few minutes until bacon is done but not brown.  Then add peppers and corn and cook for another few minutes.

Sprinkle flour over the top and stir to combine.  Pour in chicken broth and stir well.  Allow this to thicken for 3 to 4 minutes, and then reduce heat to low.  Stir in half and half, cover and simmer to thicken for 15 minutes or so.

Stir in the cheeses and green onions, if using, and salt and pepper.  It is ready to serve when cheese is melted and soup is hot.

Serves 12.

“Live the gospel, and others will listen.”

Tuna and Noodle Casserole


Tuna and Noodle Casserole

This makes a large casserole but if there are leftovers, they freeze quite well in individual containers.

  • 1 (16-oz.) package egg noodles, cooked al dente
  • 2 cups shredded Cheddar cheese
  • 1 cup frozen green peas
  • 2 (6-oz.) cans albacore tuna, drained
  •  2 (10 3/4-oz.) cans cream of mushroom soup (I use Campbell’s Healthy Request)
  • 1 soup can of milk
  • 1 cup crushed potato chips

Preheat oven to 400 degrees.  Lightly grease a 9″ x 13″ baking dish.

In large bowl, mix everything together except potato chips.  Pour into baking dish and top with crushed potato chips.  (Feel free to use canned onion rings instead or buttered bread crumbs.)

Bake for 20 to 25 minutes or until bubbly.  If chips start to get too brown, put a piece of foil over top until casserole is done.

Serves 8.

“Jesus opened the doors of salvation to all who will believe.”

Easy Bean Soup



Easy Bean Soup

This is so good on a really cold day.  Like when I started this soup this morning, it was 9 degrees outside.  Brrrr!

  • 1 (16-oz. pkg.) dry navy beans
  • 8 cups water
  • 1 1/2 lb. ham shank
  • 1 cup chopped onions
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 garlic cloves, minced
  • 2 cups thinly sliced carrots
  • 1 cup chopped celery
  • 1/2 cup mashed potato flakes, opt.

Two ways to soak beans:

1.  Put beans in a stock pot, cover with water and soak overnight.  Drain.

2.  Put beans in a stock pot with 6 cups of water.  Bring to a boil.  Reduce heat; simmer uncovered for 2 minutes.  Remove from heat.  Cover and let stand 1 hour; drain.

To drained beans, add 8 cups water, ham shank, onion, parsley, garlic, salt and pepper.  Bring to a boil.  Reduce heat.  Cover; simmer 1 1/2 hours or until beans are tender.  Remove from heat.  Remove meat from bone; cut into bite-size pieces.  Return meat to soup.  Stir in carrots, celery and potato flakes, if using until blended.  Return to heat.  Cover; simmer an additional 20 to 30 minutes or until carrots and celery are crisp-tender.  (I only use potato flakes if I want my broth a little thicker.)

Makes 9 servings.

“Forgive as God forgives you – don’t keep score.”