Monthly Archives: April 2012

New Potatoes, Asparagus & Ham in Browned Butter


New Potatoes, Asparagus & Ham in Browned Butter

Believe it or not (browned butter?), this is a healthy recipe.  It was so good, my husband and I wanted to eat the whole recipe.  We had restraint.  Yummy!

If you have everything prepped ahead of time, this is a really quick and easy meal to get on the table fast.

Prep time:  30 minutes          Total time:  30 minutes          6 (1 1/4-cup) servings

  • 1 tablespoon butter
  • 1 pound (about 4 cups) small red new or baby potatoes, washed, quartered
  • 6 tablespoons water
  • 1/2 teaspoon salt
  • 1 1/2 pounds fresh asparagus, cleaned, cut into 2-inch pieces (woody ends removed)
  • 1 teaspoon finely chopped fresh garlic
  • 3/4-pound cooked ham slice, cubed 3/4-inch (2 cups)
  • 1/3 cup butter (5 1/3 tbsp.)
  • 1/4 cup chopped fresh chives
  • 1/4 teaspoon lemon pepper, if desired

Melt 1 tablespoon butter in 12-inch nonstick skillet until sizzling; add potatoes.  Cook over medium-high heat until potatoes are starting to brown (5 to 7 minutes).  Add 4 tablespoons water and salt; reduce heat to low.  Cover; cook 7 minutes.  Add remaining 2 tablespoons water, asparagus and garlic.  Cover; continue cooking until potatoes and asparagus are crisply tender (5 to 6 minutes).  Stir in ham; continue cooking until heated through (2 minutes).

Meanwhile, melt 1/3 cup butter in 1-quart saucepan over medium heat.  Continue cooking, stirring constantly and watching closely, until butter foams and just begins to turn golden (3 to 4 minutes).  Immediately remove from heat.

Place potato mixture into serving bowl.  Pour browned butter over potatoes.  Sprinkle with chives and seasoning, if desired; stir to combine.  Serve immediately.

1 serving.  Calories 240, Fat 14g, Cholesterol 55mg, Sodium 850mg, Carbohydrate 55g, Dietary Fiber 4g, Protein 14g

God entered human history to offer us the gift of eternal life.”


Bread Pudding with Glazed Cream


Bread Pudding with Glazed Cream

This recipe has been adapted from Le Ruth’s restaurant in Louisiana.  It is sooo good!  This is as good for breakfast as it is for dessert.

  • 4 tablespoons butter, softened
  • 4 eggs
  • 2 cups sugar
  • 1 quart milk
  • 1 tablespoon vanilla
  • 1/4 teaspoon mace or 1 teaspoon nutmeg
  • 3/4 cup raisins
  • 1/2 loaf French bread, cut into 1″ thick slices


  • 1/2 cup heavy cream
  • 1/4 cup sugar
  • 4 tablespoons butter

Spread soft butter over 12-inch round or 9 x 13-inch baking pan.  (Make sure you use a large enough baking pan.)  Mix eggs, sugar, milk, vanilla, and mace.  Stir in raisins.  Add bread and allow to soak 10 minutes.  Pour into pan.  Bake at 375 degrees until pudding is almost firm (about 40-45 minutes).  Remove from oven.  Increase oven temperature to 425 degrees.  Carefully pour liquid heavy cream over top (no substitutes), then sprinkle with 1/4 sugar and pieces of butter.  Return to oven and bake 10-15 mintes to allow cream to set.

Serves 8.

“Compassion offers whatever is necessary to heal.”

Hot Chicken Salad




Hot Chicken Salad

This is so delicious and very fast and easy to make!!  It makes 4 servings, but I love it so much, I could eat half of it.  I was a good girl, I didn’t.  🙂

  • 1 cup cooked rice
  • 1 cup cooked diced chicken
  • 1 cup diced celery
  • 1 can cream of chicken soup, undiluted
  • 3/4 cup mayonnaise
  • 3/4 cup sliced water chestnuts or sliced almonds
  • 2 tablespoons diced onion
  • 2 cups Corn Flakes, crushed
  • 2 tablespoons butter, melted

Combine all ingredients, except cornflake crumbs and put into an 8-inch square baking dish.  Top with crushed cornflakes, and drizzle with butter.  Bake at 350 degrees for 45 minutes.

Makes 4 servings.

“Everything God does is marked with simplicity and power.”


Avocado Ranch Dressing / Dip


Avocado Ranch Dressing / Dip

This is as good for a vegetable dip as it is for a salad dressing.

  • 1/2 cup ripe avocado
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup buttermilk
  • 1 tablespoon white vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried parsley
  • 1/8 teaspoon dried dill weed
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon garlic powder

Put all ingredients in a food processor or blender and mix until well combined.  Chill until ready to serve.

“The more we understand God’s love for us the more love we’ll show to others.”

Carrot Cake / Cream Cheese Frosting


Carrot Cake / Cream Cheese Frosting

This was my dessert for Easter this year and it was yummy.  I have made this cake for years, but when it came down to making it this year, I couldn’t find my recipe.  So I tried a new recipe from America’s Test Kitchen.  This might be my new favorite, especially the frosting.  It isn’t as sweet as the normal cream cheese frosting.

  • 2 1/2 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/4 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/2 teaspoon salt
  • 1 lb. carrots, peeled and grated (3 cups)
  • 1 1/2 cups sugar
  • 1/2 cup light brown sugar
  • 4 large eggs
  • 1 1/2 cups vegetable, canola or safflower oil

Cream Cheese Frosting

  • 8 oz. pkg. cream cheese, softened but still cool (Do not use low-fat)
  • 5 tablespoons butter, softened but still cool
  • 1 tablespoon sour cream
  • 3/4 teaspoon vanilla
  • 1/8 teaspoon salt
  • 1 cups confectioners’ sugar (8-oz. sifted)

Preheat oven to 350 degrees.  Spray a 9′ x 13′ cake pan with nonstick cooking spray.

Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in large bowl; set aside.

In bowl of mixer, beat both sugars and eggs on medium-high until thoroughly combined, about 45 seconds.  Reduce speed to low; with mixer running, add oil in slow, steady stream.  When all is incorporated, increase speed to high and mix until mixture is light in color and well emulsified, about 45 seconds to 1 minute longer.  Turn off mixer and stir in carrots and dry ingredients by hand until incorporated and no streaks of flour remain.  Pour into prepared pan and bake until toothpick or skewer inserted into center of cake comes out clean, 35 to 40 minutes, rotating pan halfway through baking time.  Cool cake to room temperature in pan on wire rack, about 2 hours.

When cake is cool, mix cream cheese, butter, sour cream, and vanilla at medium high speed in clean bowl of mixer fitted with whisk attachment until well combined, about 30 seconds, scraping down bowl with rubber spatula as needed.  Add confectioners’ sugar and mix until very fluffy, about 1 minute.

Frost your cake and enjoy!

Note:  If you like nuts in your cake, stir 1 1/2 cups toasted chopped pecans or walnuts into the batter along with the carrots.  Raisins are also a good addition; 1 cup can be added along with the carrots.  If you add both nuts and raisins, the cake with need an additional 10 to 12 minutes in the oven.

“To master temptation, let Christ master you.”

Scrumptious Strawberry Pie


Scrumptious Strawberry Pie

Impress your friends with this scrumptious dessert.

  • 1 (14-oz) can sweetened condensed milk
  • 1/3 cup fresh lemon juice
  • 1 (12-oz) container Cool Whip, thawed
  • 1 qt. fresh strawberries, washed and sliced
  • 1 (9-inch) pie crust, baked

Whisk milk and lemon juice together till thick;  stir in Cool Whip.  Gently fold in sliced strawberries.  Spoon into baked pie crust.  Chill thoroughly (3-4 hours) before serving.

Serves 8.

“God comforts us so that we can comfort others.”

Easy Oven Beef Stew


Easy Oven Beef Stew

This is so easy.  Just throw everything in your pot and put it in the oven.  No need to brown meat with this recipe.  Excellent!

  • 2 lbs. stew beef, cubed
  • 2 medium onions, sliced thin
  • 3 stalks celery, sliced
  • 4 medium carrots, sliced
  • 1 cup tomato juice
  • 1/3 cup tapioca
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon dried basil
  • 2 – 3 potatoes, cubed in medium pieces

Combine all but potatoes in a 2 1/2-qt. casserole.  Cover.  Bake at 325 degrees for 3 1/2 hours.  Put potatoes on last hour.  Stir occasionally.

Makes 4 – 6 servings.

“Those who know Jesus as their Friend are never alone.”

Famous Banana Cake with Brown Sugar Frosting



Famous Banana Cake with Brown Sugar Frosting

This cake is outstanding!  This recipe came from an old Iowa cookbook.  I have been making it for years.

  • 1 3/4 cup sugar
  • 1/2 cup butter, softened
  • 2 eggs, beaten
  • 1/2 cup buttermilk
  • 1 teaspoon baking soda
  • 1 cup mashed ripe bananas, about 2
  • 2 1/4 cups sifted cake flour
  • 1 teaspoon vanilla

Cream together the sugar and butter.  When mixture is light and fluffy, add the eggs and continue beating until smooth.  Dissolve the baking soda in the buttermilk and stir into batter.  Add bananas, cake flour, and vanilla.  Mix well and pour into two greased and floured 8-inch pans or one 9 x 13-inch pan.  Bake at 350 degrees for 30 to 45 minutes.   Frost cake with Brown Sugar Frosting.

Makes about 12 – 15 servings.

Brown Sugar  Frosting

  • 3 tablespoons brown sugar, packed
  • 3 tablespoons butter
  • 3 tablespoons heavy cream
  • 1 1/2 cups sifted powdered sugar
  • 1 teaspoon vanilla
  • Dash of salt

Heat brown sugar, butter, and cream together over low heat, stirring, until well blended and sugar is dissolved.  Remove from heat and stir in remaining ingredients, using enough powdered sugar to make it spreading consistency.  When smooth and creamy, frost the cake.

“The state of our heart is more important than the size of our gift.”

Fried Corn


Fried Corn

I am an Iowa farm girl and I love corn.  This recipe is delicious!

  • 4 slices bacon
  • 3 cups fresh cut corn (or frozen, thawed)
  • 1/4 cup diced sweet green pepper
  • 1/4 cup chopped onion
  • Salt and pepper to taste

Fry out the bacon and remove from skillet.  Drain off all but about 3 tablespoons bacon drippings and add remaining ingredients.  Cover and cook until corn is just tender – about 6 minutes.  Serve hot with crumbled bacon over the top.

Makes 6 servings.

“The state of our heart is more important than the size of our gift.”

Raspberry-Filled White Chocolate Bars


Raspberry-Filled White Chocolate Bars

These are “To Die For” bars.  Fabulous!!

  • 1 cup butter
  • 4 cups vanilla chips, divided
  • 4 eggs
  • 1 cup sugar
  • 2 cups flour
  • 1 teaspoon salt
  • 2 teaspoons almond extract
  • 1 cup seedless raspberry fruit spread or preserves
  • 1/2 cup sliced almonds

Melt butter in a small saucepan over low heat.  Remove from heat and add 2 cups of the vanilla chips.  Let stand – do not stir.

In a large bowl, beat eggs until foamy.  Gradually add sugar, beating at high speed, until lemon colored.  Stir in vanilla chips mixture.  Add flour, salt, and almond extract and mix on low speed until just combined.  Spread 1/2 of the batter in a greased and floured 9 x 13-inch pan.  Bake at 325 degrees for 15-20 minutes, or until golden brown.

Stir remaining 2 cups of vanilla chips into remaining batter and set aside.  Melt raspberry jam in a saucepan and spread evenly over cooked batter.  Gently spoon remaining batter over fruit.  (Some fruit may show through.)  Sprinkle with almonds.  Bake at 325 degrees an additional 30-35 minutes.  Test for doneness.  Let cool completely and cut into 1 x 1-inch squares.  Makes 9 1/2 dozen.

“Suffering can be like a magnet that draws the Christian close to Christ.”