Yearly Archives: 2012

Mar13

Non-alcoholic Grasshopper Pie

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grasshopperpie

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.”

 

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Mar11

Chinese Pork Fried Rice

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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.”

Mar9

Self-Rising Flour

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Self-Rising Flour

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.”

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Feb29

Creamed Chipped Beef on Tater Tots

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Creamed Chipped Beef on Tater Tots

This is a quick and easy meal when you are in a hurry or just can’t decide what to have for supper.  Just have a package of frozen tater tots in the freezer and a jar of dried beef in the pantry.  All the rest is staples.  Of course, you don’t have to serve it on tater tots.  Try biscuits or toast.

  • 4 tablespoons butter
  • 1/4 cup flour
  • 2 cups milk
  • 1 (2.5 oz.) jar dried beef, sliced in thin strips
  • Frozen tater tots

Melt butter in a large skillet over medium heat.  Add flour and whisk until combined.  (That is called making a roux)  Cook for a couple of minutes so you don’t have raw flour and then add the milk.  Whisk until it thickens.  Add dried beef.  Heat.

Serve over tater tots, biscuits or toast.

“The blood of Christ washes away our sins.”

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Feb29

Slow Cooker BBQ Chicken Sandwiches

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Slow Cooker BBQ Chicken Sandwiches

These have a little zing to them but are delicious.  Leftovers are even better!

  • 6 frozen skinless, boneless chicken breast halves
  • 1 (12-oz.) bottle barbeque sauce
  • 1/2 cup Italian salad dressing
  • 1/4 cup brown sugar
  • 2 tablespoons Worcestershire sauce

Place chicken in slow cooker.  In a bowl, mix barbeque sauce, Italian salad dressing, brown sugar, and Worcestershire sauce.  Pour over the chicken.

Cover and cook 3 to 4 hours on high or 6 to 8 hours on low.  When done, shred chicken with two forks and mix altogether with the sauce.  Serve.

Makes 6 sandwiches.  (I served mine on a deli flat.)

“The blood of Christ washes away our sins.”

Feb25

Krispies

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Krispies

These cookies are very rich, very crispy, and yummy.

  • 2 sticks unsalted butter, room temperature
  • 3/4 cup sugar
  • 1 tablespoon vanilla extract
  • 2 cups flour
  • 3/4 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 1/2 cups Rice Krispies cereal

Preheat oven to 300 degrees.

Beat the butter and sugar in your mixing bowl until light and fluffy.  Add in the vanilla.  Then add the flour, one cup at a time, the salt and baking soda until all is incorporated.  Gently stir in the Rice Krispies.

Drop batter onto cookie sheet with your cookie scoop.  Bake for 30 minutes.

Makes 2 dozen cookies.

“A moment of patience can prevent a great disaster.”

Feb17

Spicy Corn and Cheese Chowder

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Spicy Corn and Cheese Chowder

This is mildly spicy but very delicious.

  • 4 tablespoons butter
  • 1 onion, chopped
  • 3 slices bacon, cut into pieces
  • 3 bell peppers, finely diced (red, yellow, orange)
  • 6 to 7 cups frozen corn (or fresh when in season)
  • 1/4 cup flour
  • 3 cups chicken broth
  • 2 cups half and half (I used fat-free half & half)
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded Pepper Jack cheese
  • 1/3 cup sliced green onions, opt.
  • 1 1/2 teaspoons salt
  • Pepper

In a large stock pot, melt butter.  Add onions and cook until translucent.  Add bacon and cook for another few minutes until bacon is done but not brown.  Then add peppers and corn and cook for another few minutes.

Sprinkle flour over the top and stir to combine.  Pour in chicken broth and stir well.  Allow this to thicken for 3 to 4 minutes, and then reduce heat to low.  Stir in half and half, cover and simmer to thicken for 15 minutes or so.

Stir in the cheeses and green onions, if using, and salt and pepper.  It is ready to serve when cheese is melted and soup is hot.

Serves 12.

“Live the gospel, and others will listen.”

Feb17

Tuna and Noodle Casserole

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Tuna and Noodle Casserole

This makes a large casserole but if there are leftovers, they freeze quite well in individual containers.

  • 1 (16-oz.) package egg noodles, cooked al dente
  • 2 cups shredded Cheddar cheese
  • 1 cup frozen green peas
  • 2 (6-oz.) cans albacore tuna, drained
  •  2 (10 3/4-oz.) cans cream of mushroom soup (I use Campbell’s Healthy Request)
  • 1 soup can of milk
  • 1 cup crushed potato chips

Preheat oven to 400 degrees.  Lightly grease a 9″ x 13″ baking dish.

In large bowl, mix everything together except potato chips.  Pour into baking dish and top with crushed potato chips.  (Feel free to use canned onion rings instead or buttered bread crumbs.)

Bake for 20 to 25 minutes or until bubbly.  If chips start to get too brown, put a piece of foil over top until casserole is done.

Serves 8.

“Jesus opened the doors of salvation to all who will believe.”

Feb11

Easy Bean Soup

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Easy Bean Soup

This is so good on a really cold day.  Like when I started this soup this morning, it was 9 degrees outside.  Brrrr!

  • 1 (16-oz. pkg.) dry navy beans
  • 8 cups water
  • 1 1/2 lb. ham shank
  • 1 cup chopped onions
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 garlic cloves, minced
  • 2 cups thinly sliced carrots
  • 1 cup chopped celery
  • 1/2 cup mashed potato flakes, opt.

Two ways to soak beans:

1.  Put beans in a stock pot, cover with water and soak overnight.  Drain.

2.  Put beans in a stock pot with 6 cups of water.  Bring to a boil.  Reduce heat; simmer uncovered for 2 minutes.  Remove from heat.  Cover and let stand 1 hour; drain.

To drained beans, add 8 cups water, ham shank, onion, parsley, garlic, salt and pepper.  Bring to a boil.  Reduce heat.  Cover; simmer 1 1/2 hours or until beans are tender.  Remove from heat.  Remove meat from bone; cut into bite-size pieces.  Return meat to soup.  Stir in carrots, celery and potato flakes, if using until blended.  Return to heat.  Cover; simmer an additional 20 to 30 minutes or until carrots and celery are crisp-tender.  (I only use potato flakes if I want my broth a little thicker.)

Makes 9 servings.

“Forgive as God forgives you – don’t keep score.”

Jan25

Best Deviled Eggs

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Best Deviled Eggs

  • 6 hard-cooked eggs
  • 1/4 cup mayonnaise
  • 1 1/2  tablespoons sweet pickle relish
  • 1 teaspoon prepared mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon paprika, opt.

Slice eggs in half lengthwise, and carefully remove yolks.  Mash yolks with mayonnaise.  Add relish, mustard, and salt; stir well.  Spoon yolk mixture into egg whites.  Sprinkle with paprika.

“Like a compass, the Bible always points you in the right direction.”