Monthly Archives: September 2012

Pumpkin Cheesecake Shooters


Pumpkin Cheesecake Shooters

This is a quick and easy dessert to make, but I am warning you, it is very rich!  I don’t have shooter glasses so my glasses are a bit big.  Although, you may serve them in parfait glasses, if you want, for a larger dessert.

For the ready-to-eat cheesecake filling, I used Jello brand cheesecake mix.  I put it in a pie plate without the crust (use for another time) and refrigerated it.  It is the perfect amount for this recipe.

  • 2 cups canned pumpkin pie mix
  • 2 cups vanilla ice cream
  • 2 cups ready-to-eat cheesecake filling (Jell-O Brand)
  • 1/2 cup milk
  • 2 teaspoons pumpkin pie spice, plus more for garnish
  • Whipped topping

Place pumpkin pie mix, ice cream, cheesecake filling, milk and pumpkin pie spice in a blender.  Blend until well-conbined and smooth.  Garnish with whipped topping and pumpkin pie spice, or cinnamon, if desired.

Make 24 (2-ounce) shooters or if you prefer larger, 8 (6-ounce) desserts.

“You need not be afraid of where you’re going when you know God’s going with you.”


Spicy Macaroni and Cheese


Spicy Macaroni and Cheese

This is one of the best macaroni and cheese recipes that I have ever eaten.  You definitely need to like spicy foods to eat this, but “Oh, so good”.

If you want to make this delicious casserole not so spicy, just substitute Monterey Jack cheese in place of the Pepper Jack cheese.  You won’t be disappointed!!

  • 2 cups elbow pasta, cooked until almost al dente
  • 8 ounces Cheddar, 1/2 cubed, 1/2 shredded
  • 8 ounces Colby cheese, cubed
  • 8 ounces Monterey Pepper Jack cheese, cubed
  • 2 teaspoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dry mustard
  • 1/8 teaspoon ground nutmeg
  • 4 tablespoons sour cream
  • 1 large egg, beaten
  • 1 cup heavy cream
  • 1 cup half-and-half
  • 4 slices white bread
  • 1 tablespoon butter

Preheat oven to 350 degrees.

In a large bowl, toss together the pasta with the cheese cubes and pour into a 2-quart baking dish.

In a large bowl, mix together the flour, salt, cayenne pepper, dry mustard, nutmeg.  Add the sour cream, egg, heavy cream, half-and-half.  Pour over the pasta and cover with the shredded Cheddar.  Bake uncovered until the top is just beginning to brown, about 35 minutes.

Meanwhile, cut the bread into crouton-size squares.  In a skillet over medium heat, melt the butter, add the bread cubes and toast until golden.  Sprinkle the bread cubes on top of the macaroni and cheese and bake until golden brown, about 10 minutes more.

Serves 6 to 8.

“The call of God can always be heard.”

Cranberry Orange Cornbread with Orange Butter




Cranberry Orange Cornbread with Orange Butter

I made this for mid-morning coffee, but it would be fabulous to serve at Thanksgiving.  Lightly sweetened with tart cranberries, but the orange butter makes it!!


  • 1 1/2 cups yellow cornmeal
  • 1 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup orange juice
  • 1 cup milk
  • 1/4 cup canola oil
  • 1 1/3 cups fresh or frozen cranberries
  • Grated zest of 1 orange

Orange Butter

  • 2/3 cup unsalted butter, softened
  • 1/2 cup confectioners sugar
  • 2 tablespoons thawed orange juice concentrate

Preheat oven to 400 degrees.  Grease a 10-inch cast iron skillet well with shortening.

Combine cornmeal, flour, sugar, baking powder, and salt in a large bowl.  In a medium bowl, whisk together orange juice, milk, and oil.  Add the milk mixture to the flour mixture, stirring just until combined.  Add the cranberries and orange zest and fold in, being careful not to overmix the batter.

Pour batter in prepared skillet.  Bake until lightly browned on top and a tester inserted in the center comes out clean, 30 to 40 minutes.  Remove cornbread from the oven and place on a rack to cool slightly.

In a small bowl, whisk together the butter, confectioners sugar and orange juice concentrate until smooth.

Serve the cornbread warm, spread with the orange butter.

Serves 6 to 8.

* If you don’t have a cast iron skillet, use any baking dish about the same size.

“Praise is the overflow of a joyful heart.”



All-American Chili


All-American Chili

I have made so many different chili recipes but I believe this may be the best one yet.  If you don’t like a lot of spice, leave out the cayenne pepper and/or the red pepper flakes.  Adjust the spices to your liking.

Now that the temperature is dropping to freezing, this is an excellent meal to make on those cold nights.  Or better yet, serve this to your football fans.

Top your bowl of chili with shredded cheese (I like Monterey Jack), sour cream, diced avocado, scallions or whatever you like.

Next time I make this, I will be doubling it so I can freeze some for later.

  • 2 tablespoons canola oil
  • 2 onions, minced
  • 6 garlic cloves, minced
  • 1/4 cup chili powder
  • 1 tablespoon cumin
  • 1 teaspoon red pepper flakes, optional
  • 1/2 teaspoon cayenne pepper, optional
  • 2 pounds 85% lean ground beef
  • 2 (16-oz) cans dark red kidney beans, drained and rinsed
  • 1 (28-oz) can diced tomatoes
  • 1 (28-oz) can tomato puree
  • 2 teaspoons salt

Heat oil in a large dutch oven over medium heat until shimmering but not smoking.  Add onions, garlic, chili powder, cumin, red pepper flakes, and cayenne and cook, stirring occasionally, until the vegetables are softened and beginning to brown.  Increase heat to medium-high and add the beef.  Cook, breaking up the chunks with a wooden spoon, until no longer pink and just beginning to brown.

Add the beans, tomatoes, tomato puree, and 1 teaspoon salt.  Bring to a boil, then reduce the heat to low and simmer, covered, stirring occasionally, for 1 hour.  Remove the cover and continue to simmer 1 hour longer, stirring occasionally (if the chili begins to stick to the bottom of the pot, stir in 1/2 cup water and continue to simmer), until the beef is tender and the chili is dark, rich, and slightly thickened.  Stir in the last 1 teaspoon of salt.

Serves 8 to 10.

“Jesus hears our faintest cry.”

Loaded Baked Potato Soup


Loaded Baked Potato Soup

As you all know, I am a big fan of potatoes and soup, so this could easily be my very favorite food.  This is the second recipe for baked potato soup that I have added to my blog.  Slightly different but equally delicious.  Go ahead and interchange them any way you see fit.  In my opinion, this is the ultimate comfort food.

  • 1 pound bacon (16 slices), lightly frozen and roughly chopped
  • 1 medium yellow onion, diced
  • 1 large carrot, peeled and diced
  • 3/4 cup diced celery
  • 4 large Russet potatoes, peeled and diced
  • 4 medium red potatoes, diced
  • 1/4 cup flour
  • 2 (14.5-oz.) cans chicken broth
  • 4 cups (1 qt.) half and half
  • Salt and pepper to taste
  • Optional garnishes:  chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese

In a 6 to 8 quart stockpot over medium heat, fry bacon until crisp.

Remove bacon and drain on paper towels, reserving half for garnish.  In bacon fat, cook onion, carrots and celery until the onions are translucent.  Add potatoes and cook for 4 minutes, stirring occasionally.

Stir in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes, stirring often.  Add chicken broth and half of the bacon.  Season with salt and pepper.

Over medium heat, bring the soup to a simmer and cook for 30 to 40 minutes or until the potatoes are soft, stirring often.  Mash some of the potatoes for thicker, creamier texture, if desired.  Add half and half and simmer for 5 minutes.

Enjoy with whatever toppings you like.

Makes 6 to 8 servings.

“The true test of our character is what we do when no one is watching.”