Monthly Archives: July 2013

Cheesy Corn Chowder



Cheesy Corn Chowder

Corn season is here and besides putting corn up for the freezer, we have been eating a lot of corn.  Even though it is summer and hot, this soup is good all year round.  I made a double batch so I could freeze it also.  But I will warn you, if you make a double batch, you will need a very large pot.

  • 8 oz. bacon, chopped
  • 3 cups chopped yellow onions
  • 4 tablespoons unsalted butter
  • 1/4 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 cups chicken stock
  • 1 lb. small white potatoes, unpeeled, diced medium
  • 5 cups corn kernels, (you may use fresh or frozen)
  • 1 cup half-and-half
  • 8 oz. sharp cheddar cheese (I used half white and half yellow)

In a large stockpot on medium-high heat, cook bacon until it is crisp, about 5 minutes.  Remove the bacon with a slotted spoon and reserve.  Reduce heat to medium, add the butter and onions to the bacon fat, and cook for 10 minutes, until the onions are translucent.

Stir in the flour, salt, and pepper and cook for 3 minutes.  Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, or until potatoes are tender.  If using fresh corn, cut the kernels off the cobs and blanch the kernels for 3 minutes in boiling water.  Drain.  (If using frozen corn, you can skip this step.)  Add the corn to the soup, then add the half-and-half, cheddar cheese and the bacon, saving some for garnish, if desired.  Cook for 5 more minutes, until the cheese is melted.  Season to taste with salt and pepper.  Serve hot.

Serves 6 to 8.

282 calories per 1 cup serving

“Christ’s work makes us safe;  God’s Word makes us sure.”


Bow Ties with Salmon and Asparagus



Bow Ties with Salmon and Asparagus

If you have everything measured and prepped before you start cooking, this is a 30 minute meal.  Very delicious and healthy recipe.

  • 1 tablespoon unsalted butter
  • 1 lb. leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
  • 2 (6-oz) skinless salmon fillets, 1 1/4 inches thick
  • Salt and pepper
  • 1 cup chicken broth or dry white wine
  • 3/4 cup heavy cream
  • 1 lb. asparagus, trimmed and cut on bias into 1 1/2-inch pieces
  • 1 lb. farfalle (bowties)
  • 1/4 cup minced fresh parsley
  • 1 tablespoon lemon juice

Bring 4 quarts water to boil in large pot.  Add asparagus and 1 tablespoon salt and cook until tender, about 3 minutes; transfer to paper towel-lined plate.  Return water to boil, add pasta, and cook, stirring often, until al dente.  Reserve 1/2  cup cooking water, then drain pasta and return it to pot.

While asparagus and pasta is cooking, melt butter in 12-inch nonstick skillet over medium-high heat.  Add leeks and cook until tender, about 4 minutes.  Season salmon with salt and pepper and add to skillet.  Add wine, cover, and cook until salmon is just cooked through, about 6 minutes.  Transfer salmon to plate and cover.  Stir cream into now-empty skillet and simmer until thickened, about 2 minutes; remove from heat and cover.

Add sauce, salmon with any accumulated juices, asparagus, parsley, and lemon juice to pasta and toss gently to combine and break salmon into bite-size pieces.  Add reserved cooking water as needed to adjust consistency and season with salt and pepper to taste.

Serves 4 to 6.

“Great occasions for serving God come seldom, but little ones surround us daily.”

Choffee Pie



Choffee Pie

This pie is heavenly!  A combination of chocolate and coffee in a very refreshing dessert.

  • 1 (9-inch) Chocolate Cookie Crust (recipe follows)
  • 1 (3.4-oz) pkg. instant chocolate pudding
  • 1 (3.4-oz) pkg. instant vanilla pudding
  • 1 1/2 cups milk
  • 1 pint coffee ice cream, softened

In your electric mixer, beat chocolate and vanilla puddings and milk on medium speed until smooth and thickened, about 2 minutes.  Add coffee ice cream and continue beating until blended.

Pour into crust.  Refrigerate at least 4 hours before serving.

Chocolate Cookie Crust

  • 16 Oreo cookies, broken into rough pieces (not double-filled)
  • 4 tablespoons unsalted butter, melted and cooled

Heat oven to 350 degrees.  Process cookies in food processor until coarsely ground, about 15 pulses, then continue to process to fine, even crumbs, about 15 seconds longer.  Sprinkle the butter over the crumbs and pulse to incorporate.

Sprinkle the mixture into a 9-inch pie plate.  Use the bottom of a measuring cup to press the crumbs into an even layer on the bottom and sides of the pie plate.  Bake until the crust is fragrant and looks set, 10 to 15 minutes.  Cool crust.

(You can buy a premade crust, but unless you can get a 9-inch deep dish crust, I think they are too small for the pie filling.  Or maybe you don’t use all of the filling into the shell.)

“Even strong trials cannot blow down a person who is rooted in God.”

Chicken Noodle Casserole



Chicken Noodle Casserole

This is a pantry casserole and so delicious.  It makes quite a large casserole, but can be cut in half for fewer servings.

  • 1 (12-oz.) pkg. egg noodles, cooked & drained
  • 2 (10-oz.) cans chunk chicken breast, drained
  • 2 (10-oz.) cans cream of chicken soup, undiluted
  • 1 cup mayonnaise
  • 1 cup milk or water
  • 1/2 onion, finely diced or 3 tablespoons dried minced onion
  • 2 cups shredded cheddar cheese
  • 1 1/2 cups frozen peas and carrots (or use canned)
  • 1 cup panko bread crumbs
  • 1 stick butter, melted

Preheat oven to 350 degrees.  Spray a 9 x 13-inch baking dish with cooking spray.

Cook egg noodles and drain well.

While noodles are cooking, combine chicken, soup, mayo, milk, onion, cheese and peas and carrots in a large bowl.  Stir until combined.

Gently stir in cooked egg noodles.

Pour into baking dish.  Sprinkle top with panko bread crumbs.  Pour melted butter evenly over top of bread crumbs.

Bake uncovered for 35 to 40 minutes or until bubbly and top is golden brown.  Serve.

Serves 8 to 12.

“Suffering is the fire that God uses to purify and strengthen us.”

Pork Chops in Mushroom Gravy


porkchopsinmushroomgravyPork Chops in Mushroom Gravy

This is definitely a “keeper”!!  The mushroom gravy is outstanding!  This recipe is for 2 servings but you should be able to double it quite easy.

  • 2 (1-inch thick) loin pork chops
  • 2 tablespoons all-purpose flour
  • 1 teaspoon paprika
  • Salt and pepper
  • 2 tablespoons vegetable oil
  • 1 small onion, minced
  • 1/2 green pepper, minced
  • 6-8 mushrooms, chopped
  • 1 cup milk
  • Juice of 1/2 lemon

Remove excess fat from edge of chops.  Combine flour, paprika, salt and pepper; dredge chops in mixture.  Set aside remaining flour mixture.  Brown chops in 1 tablespoon oil and remove to shallow casserole.  Add remaining 1 tablespoon oil and onion, green pepper, and mushrooms to skillet; saute until soft.  Add reserved flour mixture; cook, stirring, 3 minutes.  Blend in milk and cook until thickened, stirring constantly.  Stir in lemon juice.  Pour sauce over chops; cover and bake at 350 degrees for 1 hour.  Remove cover and bake 10 more minutes.  (I didn’t do this.)

Yield:  2 servings

“The beauty of creation gives us reasons to sing God’s Praise.”


Monster Cookies


monstercookiesmonstercookies2Monster Cookies

These cookies contain oats, peanut butter and chocolate.  They are big in size, but can be made smaller.  The kids will gobble them up.

  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup plus 2 tbsp. firmly packed light brown sugar
  • 3 large eggs
  • 2 cups peanut butter
  • 3/4 tsp. light corn syrup
  • 1/4 tsp. vanilla extract
  • 4 1/2 cups uncooked regular oats
  • 2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup candy-coated milk chocolate chips
  • 1 cup semisweet chocolate chips

Preheat oven to 350 degrees.  Line baking sheets with parchment paper.

Beat butter and sugars at medium speed with electric mixer until light and fluffy.  Add eggs, 1 at a time, beating well after each addition.  Add peanut butter, corn syrup, and vanilla, beating until blended.  Stir together oats, soda, and salt; gradually add to butter mixture, beating well.  Stir in candy and chocolate chips.  (Dough will be stiff.)

Pack dough into a 1/4-cup measure.  Drop dough 4 inches apart onto prepared baking sheets.  Lightly press each cookie into a 3 1/2-inch circle with fingertips.

Bake at 350 for 12 minutes (centers of cookies will be slightly soft).  Cool slightly on baking sheets; remove to wire racks to cool completely (about 30 minutes).  Makes 2 1/2 dozen.

If you make the smaller cookies, I baked them less time (about 11 minutes).

“God’s grace is infinite love expressing itself through infinite goodness.”