I will be serving these with my Easter dinner along with “Awesome Pork Tenderloin”. Yum! I love fried apples. I love apples fixed any way. Also good with breakfast or a brunch.
- 1/4 cup butter
- 6 medium tart apples, peeled or unpeeled and sliced (Jonathans are best)
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1/4 cup water (more if needed)
In a skillet, melt butter over low heat; add apples, sugar, cinnamon, and water. Cover. Simmer for about 20 minutes or until apples are tender. (if apple mixture starts to thicken before apples ae tender, add a little more water.)
“God has two dwellings, one in heaven and the other in a meek and thankful heart.”
Ginger Ice Cream
If you like crystallized ginger like we do, you might want to make a double batch of this ice cream. It’s delicious!!
- 1 pint vanilla ice cream
- 3 tablespoons chopped crystallized ginger
- 1 teaspoon grated orange zest
- Chocolate Syrup
Transfer ice cream to medium bowl. Let stand at room temperature until soft, 5 to 15 minutes.
Stir in ginger and orange zest. Place piece of plastic wrap directly on top of ice cream, and cover top of bowl tightly with another piece of plastic wrap. Freeze until ice cream is firm, at least 30 minutes.
Scoop ice cream into 4 individual bowls. Drizzle chocolate syrup over top. Serve.
“Don’t try to do everything – take time to refresh your body and spirit.”
Skillet Shrimp and Rice
If you have all of your ingredients prepped ahead of time, this is a very easy and fast meal to get on the table. And I might say “delicious”.
- 1 1/2 lbs. extra-large shrimp, peeled and deveined
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil
- 1 teaspoon paprika
- 4 oz. chorizo or kielbasa sausage, cut into 1/4-inch pieces
- 1 medium onion, chopped fine
- 6 medium garlic cloves, sliced thin
- 1 1/2 cups medium-grain rice
- 1 (14 1/2-oz) can diced tomatoes, drained
- 2 cups water
- 1 (8-oz) bottle clam juice
- 1 cup frozen peas
Adjust oven rack to middle position and heat oven to 350 degrees. Toss shrimp with 1 tablespoon oil, paprika, and 1/4 teaspoon salt in medium bowl. Heat 1 teaspoon oil in large ovenproof skillet over medium-high heat until smoking. Add half of shrimp and cook until lightly browned, 30 to 40 seconds. Turn shrimp and cook 30 seconds longer. Transfer shrimp to clean bowl. Repeat with remaining shrimp. Cover bowl and set aside.
Recuce heat to medium and add remaining 1 tablespoon oil, sausage, onion, and garlic. Cook until sausage begins to brown, 5 to 6 minutes. Add rice and cook 1 minute. Stir in tomatoes, water, clam juice, and 1/2 teaspoon salt. Bring to boil over high heat, cover, and transfer skillet to oven. Cook until rice is tender and liquid is absorbed, about 20 minutes. Remove skillet from oven, stir in peas, and scatter shrimp over top. Cover and set aside until shrimp and peas are heated through, about 5 minutes. Season with salt and pepper. Serve directly from hot skillet.
Serves 4 to 6.
“Salvation from sin means moving from spiritual darkness to God’s light.”
Restaurant Style Salsa
Oh my!! This is addicting.
- 1 (28-oz) can whole tomatoes with juice
- 2 (10-oz) cans Rotel diced tomatoes and green chilies
- 1/4 cup chopped onion
- 1 clove garlic, minced
- 1 whole Jalapeno, quartered and sliced thin
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/2 cups cilantro (more to taste)
- 1/2 lime, juiced
Note: This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.
Combine all ingredients in a food processor or blender. Pulse until you get the salsa to the consistency you’d like – I do about 10 to 15 pulses. Test seasonings with a torillla chip and adjust as needed.
Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.
Makes 3+ pints salsa.
“The wicked flee though no one pursues, but the righteous are as bold as a lion.”
I can’t count how many times I have made this over the years. It is a most requested recipe.
- 2/3 cup mayonnaise
- 2/3 cup sour cream
- 1 teaspoon dried minced onion
- 1 teaspoon dried parsley
- 1 teaspoon dill weed
- 1 teaspoon Beau Monde seasoning
- Green food coloring (1-2 drops, depending on how green you want it)
Mix all ingredients and refrigerate for an hour. Serve with an assortment of veggies.
“What we teach our children today will influence tomorrow’s world.”
Roast Beef Horseradish Rolls
These will fly off your platter they are so good! Be sure to use really good roast beef.
- 8 oz. pkg. cream cheese, room temperature
- 3 tablespoons prepared horseradish
- 3 tablespoons chives, finely chopped
- 1/3 cup sour cream
- 1/4 teaspoon salt
- 24 thin slices rare roast beef
Blend all ingredients except roast beef. Lay roast beef on a platter and spread each slice with a layer of the mixture. Roll up each slice individually and secure with a toothpick. These may be cut into smaller portions so they go farther.
“When God permits suffering, He also provides comfort.”
Non-Alcoholic Grasshopper Pie
In celebration of Oreo Cookies 100th birthday and St. Patrick’s Day, this is what I served today for my ladies bridge group. We always eat dessert first. 🙂
- 1 (3.4-oz) pkg. Pistachio Instant Pudding Mix
- 1 1/2 cups milk
- 2 cups thawed Cool Whip, divided
- 8 Oreo Cool Mint Cookies, chopped
- 3 drops green food color, optional
- 1 Oreo pie crust (recipe follows)(or buy ready-made Oreo crust)
Beat pudding mix and milk in large bowl with whisk 2 minutes. Stir in 1 1/2 cups Cool Whip and chopped cookies. Spoon into crust.
Cover with remaining Cool Whip. Crush finely 1 more Oreo cookies and sprinkle over top of pie or decorate any way you like.
Refrigerate 2 hours or until firm.
Makes 8 servings.
Oreo Cookie Crust
- 22 Oreo Chocolate Sandwich Cookies, finely crushed
- 1/4 cup butter, melted
Mix crushed cookies and butter in medium bowl. Press firmly into bottom and sides of 9-inch pie plate.
Fill with your favorite no-bake filling. Refrigerate or freeze before serving, if needed.
“A heart that is focused on others will not be consumed with self.”
Chinese Pork Fried Rice
I just ran across this recipe that I fixed years ago and I remember it being delicious! I’ve got to fix it again soon.
- 2 cups uncooked long-grain rice
- 1 lb. shoulder pork chops
- 1 med. green pepper, chopped
- 6 green onions, sliced with some tops
- 2 tablespoons vegetable oil
- 1/2 cup soy sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 6 eggs, lightly beaten
- 1 tablespoon butter
Cook rice, following label directions.
In meantime, remove all fat and bone from pork; cut pork into thin strips 2 inches long.
Saute green pepper and onions in oil in a wok or large skillet until tender, about 3 minutes. Remove with a slotted spoon to a small bowl.
Add pork to wok; stir-fry about 3 minutes. Add soy sauce, garlic powder and pepper. Cover. Simmer 8 minutes. Add vegetables; simmer 2 more minutes.
Scramble eggs in butter in a medium-size skillet until softly set.
Stir pork-vegetable mixture into rice. Gently stir in eggs. Serve at once.
Makes 6 servings.
“Prayer is the child’s helpless cry to the Father’s attentive ear.”
I’ve decided to put this recipe on here so I don’t have to look it up every time I need self-rising flour. I don’t use self-rising flour very often, so making my own is easier and I don’t have to worry about it getting old.
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
Stir or sift together flour, salt and baking powder and baking soda you have self-rising flour.
“Music washes from the soul the dust of everyday life.”