Yearly Archives: 2012

Apr2

Easy Oven Beef Stew

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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.”

Apr1

Famous Banana Cake with Brown Sugar Frosting

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famousbananacake

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.”

Apr1

Fried Corn

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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.”

Apr1

Raspberry-Filled White Chocolate Bars

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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.”

 

 

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Mar30

Fried Apples

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friedapples

Fried Apples

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.”

Mar24

Ginger Ice Cream

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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.”

 

 

 

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Mar24

Skillet Shrimp and Rice

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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
  • Salt
  • 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
  • Pepper

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.”

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Mar18

Restaurant Style Salsa

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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.”

Mar16

Dill Dip

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Dill Dip

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.”

Mar16

Roast Beef Horseradish Rolls

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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.

Serves 10-12.

“When God permits suffering, He also provides comfort.”