Monthly Archives: August 2012

Chicken Salad with Grapes

Standard

Chicken Salad with Grapes

I love grapes in chicken salad.  Serve this as a sandwich or serve it on a bed of lettuce.  It’s so good!!

  • 5 cups diced cooked chicken
  • 1 teaspoon salt
  • 3 tablespoons lemon juice
  • 1 cup mayonnaise
  • 1 1/2 cups diced celery
  • 1 cup seedless grapes, halved
  • 1/2 cup toasted slivered almonds, optional

Combine chicken, celery, and grapes.  Add lemon juice and salt to mayonnaise; mix well.  Add the mayonnaise mixture and toss lightly,  Chill until ready to serve.  Sprinkle with almonds, if desired.

254 calories – 1/2 cup

“God’s throne is always accessible to His children.”

Cream Scones

Standard

Cream Scones

Very quick and easy recipe to make.  Serve these with strawberry preserves and whipped cream.  Peach preserves would be good too.

  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup cold butter, cut up
  • 1 cup whipping cream

Combine first 4 ingredients; cut in butter with a pastry blender until crumbly.

Add whipping cream to flour mixture, stirring just until moistened.

Turn dough out onto a lightly floured surface; knead 5 or 6 times.  Roll to 1/2-inch thickness; cut with a 2-inch biscuit cutter, and place in lightly greased muffin pans or 2 inches apart on greased baking sheets.

Bake at 375 degrees for 15 minutes or until golden.  Serve with preserves and whipped cream.

Yield:  1 to 1 1/2 dozen.

“Spending quiet time with God can bring quiet rest from God.”

Delicate Lemon Cookies

Standard

delicatelemoncookies

Delicate Lemon Cookies

These cookies are so quick and easy to make.  Years ago my daughter had a little cookie business and sold cookies and bars to my friends for the holidays or a special party.  These cookies were a big hit.  We sure did make a lot of them.

  • 1 2/3 cups all-purpose flour
  • 1/4 cup plus 2 tablespoons sifted powdered sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 3/4 cup finely chopped pecans
  • Grated rind of 1 whole lemon
  • 2/3 cup butter
  • 1/2 teaspoon lemon extract
  • Additional powdered sugar

Combine first 6 ingredients in a large bowl; stir well.

Place butter in a 2-cup glass measure.  Microwave, uncovered, at LOW (10% power) for 1 to 2 minutes or until softened.  Add butter and extract to flour mixture.  Knead until mixture is well blended and forms a soft dough.

Shape dough into 30 (1-inch) balls.  Arrange 10 balls on a wax paper-lined 12-inch round glass platter.  Microwave, uncovered, at MEDIUM (50% power) for 5 to 7 minutes or until cookies are firm, rotating a quarter-turn every minute.  Let cookies cool on platter 2 minutes.

Transfer cookies to wire racks.  Sift powdered sugar over warm cookies, and let cool completely.  Repeat procedure twice with remaining cookie dough and powdered sugar.  Store cookies in an airtight container.

Yield:  2 1/2 dozen.

“Spending quiet time with God can bring quiet rest from God.”

Easy Succotash

Standard

easysuccotash Easy Succotash

This Southern favorite of lima beans, corn, and chopped peppers is simmered in whipping cream until tender.  Delicious!

  • 1 (10-oz.) package frozen lima beans
  • 4 cups fresh corn (8 ears) or 1 (16-oz.) package frozen corn, thawed
  • 1 small green pepper, finely chopped
  • 1 small sweet red pepper, finely chopped
  • 1/2 cup whipping cream
  • 3 tablespoons butter, melted
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Cook lima beans in boiling salted water to cover 5 to 8 minutes or until beans are barely tender; drain.  Transfer lima beans to a large skillet.  Add corn and remaining ingredients.  Cook over medium heat 10 to 15 minutes or until vegetables are tender, stirring occasionally.

Yield:  6 to 8 servings.

“For a healthier spiritual life, exercise humility and care for others.”

Chocolate Chip Cookies

Standard

Chocolate Chip Cookies

These are, by far, the “best” chocolate chip cookies.  Chewy and crisp all at the same time.  You will inhale them!

  • 2 sticks unsalted butter, melted
  • 2 1/4 cups bread flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1/4 cup white sugar
  • 1 1/4 cups brown sugar
  • 1 egg
  • 1 egg yolk
  • 2 tablespoons milk
  • 1 1/2 teaspoons vanilla extract
  • 2 cups semisweet chocolate chips

Heat oven to 375 degrees.

Sift together flour, salt and baking soda and set aside.

Put slightly cooled melted butter in mixing bowl and add both sugars.  Cream on medium speed for 2 minutes.  Whisk egg, egg yolk, milk and vanilla in a measuring cup.  Reduce mixer speed and slowly add egg mixture.  Mix until well combined about 30 seconds.  Gradually incorporate flour mixture until thoroughly combined.  Stir in the chocolate chips.  Chill dough for 1 hour.  Scoop onto parchment-lined baking sheet and bake for 10 to 12 minutes.

Makes about 3 dozen cookies.

“Look for God’s purpose in your next interruption.”

Too Much Chocolate Cake

Standard

Too Much Chocolate Cake

If you need a chocolate fix, this is for you.  Very yummy!

  • 1 (18.25-oz.) package devil’s food cake mix
  • 1 (5.9-oz.) package instant chocolate pudding mix
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs, beaten
  • 1/2 cup warm water
  • 2 cups semisweet chocolate chips

Preheat oven to 350 degrees.

In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water.  Stir in chocolate chips and pour batter into a well greased 12-cup bundt pan.

Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.  Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate.  If desired, dust the cake with powdered sugar or put a chocolate drizzle on it.

“When we worship God, only our best is good enough.”

Beans and Franks

Standard

beansandfranks

Beans and Franks

I served this with Yankee Corn Bread and it made a real good supper.

  • 2 (16-oz.) cans pork and beans
  • 1 pound frankfurters, cut into 1/2-inch pieces
  • 1 medium onion, chopped fine
  • 1/2 cup ketchup
  • 1/2 cup molasses
  • 1 tablespoon prepared mustard
  • 1/4 teaspoon liquid smoke
  • 1/8 teaspoon hot sauce

Combine all ingredients; stir well.  Spoon mixture into a lightly greased 8-inch square baking dish.  Bake, uncovered, at 350 degrees for 50 to 60 minutes, stirring after 30 minutes.  Yield:  4 to 6 servings.

Microwave Directions:  Combine all ingredients; stir well.  Spoon mixture into a lightly greased 8-inch square baking dish; cover dish loosly with wax paper.  Microwave at HIGH for 20 to 25 minutes or until mixture is desired thickness, stirring every 5 minutes.

“Our attitude in worship is far more important than the position of our worship.”

Marmalade Muffins

Standard

Marmalade Muffins

These muffins are a favorite of my husband.  He loves anything orange.  They are best eaten warm from the oven as they tend to get a little dry the next day.  If you can’t eat them all the first day, freeze them.  Then take a muffin out, put it on a microwave safe dish and nuke it for 1 minute at 50% power.  It’s just as good as coming right out of the oven.

  • 4 cups all-purpose flour
  • Generous 1/2 cup granulated sugar
  • 2 tablespoons baking powder
  • 4 tablespoons unsalted butter
  • 1/2 shortening
  • 1 1/2 cups sweet orange marmalade
  • 1 cup orange juice
  • 2 teaspoons vanilla extract
  • 3 eggs, beaten

Topping

  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • Wheat germ, for sprinkling

Preheat oven to 375 degrees.

For the muffin batter:  Sift together flour, sugar and baking powder in a large mixing bowl.  Use a pastry cutter to mix in the butter and shortening.

Mix the marmalade, orange juice and vanilla in a small bowl.  Pour the marmalade mixture into the flour mixture.  Then pour the eggs into the bowl.  Mix all ingredients together gently, using fewer than 10 large strokes.

For the topping:  Mix the granulated sugar, brown sugar, butter, cinnamon, nutmeg and salt in a small bowl.

Spray muffin tins with cooking spray and fill with batter.  Sprinkle 1 heaping teaspoon of topping ingredients over each muffin.  Sprinkle 1/2 teaspoon wheat germ over the top for extra crunch, if desired.

Bake until done, 20 to 22 minutes.  Remove muffins from oven and let cool for 5 to 10 minutes before taking out of pans.  Cool on wire rack.  Eat warm.

Makes 24 muffins.

“We have reason for optimism if we’re looking for Christ’s return.”

Simple Meat Lasagna

Standard

Simple Meat Lasagna

My husband has told me for years that he doesn’t like lasagna, so I have never made it.  But my grandson loves it and so for National Lasagna Day, we decided to make it and my hubby said he would eat it.  Guess what?  He loved it.  Yippee!  I get to make it again.  And this is a very easy recipe that I got from America’s Test Kitchen.

SAUCE

  • 1 tablespoon olive oil
  • 1 onion, minced
  • 1 teaspoon salt
  • 6 garlic cloves, minced
  • 1/2 ground beef
  • 1/2 ground sausage
  • 1 (28-oz.) can crushed tomatoes
  • 1 (28-oz.) can diced tomatoes
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon red pepper flakes
  • Pepper to taste

LAYERS

  • 15 oz. ricotta cheese (1 3/4 cups)
  • 1 1/4 cups grated Parmesan cheese
  • 1/2 cup minced fresh basil
  • 1 large egg, lightly beaten
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 12 no-boil lasagna noodles, (from one 8 or 9 oz. package)
  • 4 cups shredded mozzarella cheese

Adjust an oven rack to the middle position and heat the oven to 375 degrees.

FOR THE SAUCE:  Heat the oil in a Dutch oven over medium heat until shimmering.  Add the onion and salt and cook until softened, about 5 minutes.  Add the garlic and cook until fragrant, about 30 seconds.  Add the ground meats and cook, stirring to break up the clumps, until no longer pink, about 5 minutes.  Stir in the tomatoes with their juice, oregano and red pepper flakes.  Simmer until the sauce is slightly thickened, about 15 minutes.  Season with pepper to taste.

FOR THE LAYERS:  Mix the ricotta, 1 cup of the Parmesan, basil, egg, salt and pepper until well combined.

Spread 1/2 cup of the tomato sauce over the bottom of a 9 by 13-inch baking dish.  Place 3 of the noodles on top of the sauce and drop 3 tablespoons of the ricotta mixture down the center of each noodle, then spread it to an even thickness.  Sprinkle evenly with 1 cup of the mozzarella.  Spoon 1 1/2 cups of the sauce evenly over the cheese.  Repeat this layering two more times.

For the final layer, place the 3 remaining noodles on top.  Spread the remaining sauce over the noodles.  Sprinkle with the remaining 1 cup mozzarella and then the remaining 1/4 cup Parmesan.  Spray a large sheet of foil lightly with vegetable oil spray and cover the lasagna.  Bake for 15 minutes.

Remove the foil and continue to bake until the cheese is browned and the sauce is bubbling, about 25 minutes longer.  Let cool for 10 minutes before serving.

To Make Ahead

The assembled, unbaked lasagna can be held in the refrigerator, wrapped tightly in plastic wrap, for up to 24 hours.  Allow the lasagna to sit at room temperature for 1 hour before baking.  It can also be frozen, wrapped in an additional layer of foil, for up to 2 months.

To bake, defrost it in the refrigerator for 24 hours, then allow it to sit at room temperature for 1 hour before baking.

NOTE:  If you do not want to make your own sauce, you can substitute jarred sauce (tomato only), you will need two 24 to 26-oz. jars (6 cups).

“When you have found food for your soul lead others to the Source.”

Slow Cooker Apple Butter

Standard

Slow Cooker Apple Butter

As you probably know by now, I love anything with apples.  This apple butter is so easy and delicious (even though it takes all day).

  • 5 1/2 pounds apples, peeled, cored and finely chopped
  • 4 cups sugar
  • 2 teaspoons cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt

Use any kind of apples you prefer or a variety of different kinds.  Place apples in slow cooker.  In a medium bowl, mix the sugar, cinnamon, cloves and salt.  Pour the mixture over the apples in the slow cooker and mix well.

Cover and cook on high 1 hour.

Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.

Uncover and continue cooking on low 1 hour.  Stir with a whisk, if desired, to increase smoothness.

Spoon the mixure into sterile container, cover and refrigerate or freeze.

Yields: 4 pints

“Children are God’s precious jewels – help them shine for Christ.”