Monthly Archives: January 2014

Cheddar and Bacon Beer-Batter Bread

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cheddarandbaconbeerbatterbrCheddar and Bacon Beer-Batter Bread

This version is yummy also.

  • 3 cups all-purpose flour
  • 3 tablespoons sugar
  • 4 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 1 (2.8-oz.) jar of Real Bacon Pieces
  • 1 cup large shred Cheddar cheese
  • 1 (12-oz.) light-bodied beer
  • 4 tablespoons unsalted butter, melted

Heat oven to 375 degrees.  Grease a 9 x 5-inch loaf pan.

Combine flour, sugar, baking powder, and salt.  Add beer and mix until well combined.  Add cheese and bacon pieces and stir just until combined.  Pour into loaf pan and spread batter to corners.  Drizzle melted butter over top of batter.

Bake for 45 to 50 minutes.  Remove from oven and cool for 5 minutes in pan.  Remove to wire rack and cool.

“God knows us inside and out.  No renovation project is too big for Him.”

Cinnamon-Raisin Beer-Batter Bread

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cinnamonraisinbeerbatterbre

Cinnamon-Raisin Beer-Batter Bread

Crunchy outside and moist and delicious on the inside.

  • 3 cups all-purpose flour
  • 3 tablespoons sugar
  • 4 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 1 tablespoon cinnamon
  • 1 cup raisins
  • 1 (12-oz.) light-bodied beer
  • 4 tablespoons unsalted butter, melted

Heat oven to 375 degrees.  Grease a 9 x 5-inch loaf pan.

Combine flour, sugar, baking powder, salt, cinnamon and raisins.  Add beer and mix until well combined.  Pour into loaf pan, spreading batter to corners.  Drizzle melted butter evenly over top of batter.

Bake for 45 to 50 minutes.  Cool bread in pan for 5 minutes and then remove to wire rack to cool.

Make glaze with 1/2 cup confectioners’ sugar, 1 tablespoon milk and 1/2 teaspoon vanilla.  Drizzle over top of bread.

“The gains of heaven will more than compensate us for the losses of earth.”

Barbecued Beef Brisket

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barbecuedbeefbrisketBarbecued Beef Brisket

My guys couldn’t quit eating this.

  • 1 (4 to 5-lb.) beef brisket
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 2 tablespoons liquid smoke
  • 1/3 cup Worcestershire sauce
  • 3/4 cup barbecue sauce (your favorite)

Sprinkle beef with celery salt, garlic powder, and onion powder.  Place in a shallow dish.  Pour liquid smoke and Worcestershire sauce over meat; cover with aluminum foil, and refrigerate 8 hours, turning once.

Cover and bake at 300 degrees for 3 to 4 hours or until tender.   Remove beef from baking dish and shred with two forks.  Skim off as much fat as you can from the liquid.  Then reserve 1/2 cup liquid and combine with barbecue sauce.  Return all meat back to the dish with the remaining liquid.  Pour combined sauce over beef;  bake, uncovered, an additional 30 minutes.  Serve with additional barbecue sauce.

Servings:  8 to 10

“Time spent with the Lord is always time well spent.”

Elvis Pie

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elvispieElvis Pie

In honor of Elvis’ birthday yesterday, I made this pie.  Very good, but very rich.  Next time I make it, I will cut down on the sugar.

  • 1 cup creamy peanut butter
  • 1 (8-oz.) pkg. cream cheese, at room temperature
  • 1/3 cup sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 cup cold heavy cream
  • 1 (9-inch) prepared graham cracker pie crust
  • 2 large bananas, cut into 1/4-inch thick slices

Topping

  • 1 cup cold heavy cream
  • 1/4 cup sugar
  • Chopped roasted peanuts, for garnish, optional

To make the filling:  In the bowl of an electric mixer fitted with the paddle attachment, cream together the peanut butter, cream cheese, sugar, and vanilla at medium speed.  In a separate bowl, whip the cream until soft peaks form.  Using a rubber spatula, fold the cream into the peanut butter mixture until completely combined.  Scrape half the filling into the pie crust and smooth with a spatula.  Layer the sliced bananas on top of the filling, then spread the remaining filling over the bananas.  Cover with plastic wrap and refrigerate until set, at least 1 hour.

To make the topping:  In the bowl of an electric mixer fitted with the whisk attachment, whip the cream and sugar together until soft peaks form.  Spread over the surface of the pie.  Sprinkle the copped peanuts all over the top and serve to all your Elvis lovers out there.

“You ascended before our eyes, and we turned back grieving, only to find You in our hearts.”

 

Baked Spaghetti

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bakedspaghettiBaked Spaghetti

This is soooo good I can’t wait to eat leftovers.  As I was making the sauce, I was thinking, why wouldn’t jarred pasta sauce work for this?  It would, but this sauce is so good I doubt if I’ll ever use jarred.  This is definitely a 5 Star recipe.  You must try it, you’ll love it.

  • 1 (14.5-oz.) can diced tomatoes
  • 1 (14.5-oz.) can tomato sauce
  • 1 cup water
  • 1/2 cup diced onions
  • 1/2 cup diced green bell peppers
  • 2 cloves garlic, chopped
  • 1/4 cup chopped fresh parsley
  • 1 1/2 teaspoons Italian Seasoning
  • 1 1/2 teaspoons House Seasoning (recipe follows)
  • 1 1/2 teaspoons Seasoned Salt
  • 1 1/2 teaspoons sugar
  • 1 1/2 pounds ground beef
  • 8 ounces uncooked angel hair pasta
  • 1 cup grated Cheddar cheese
  • 1 cup grated Monterey Jack cheese

To make the sauce, in a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, and sugar.  Bring to a boil, then reduce the heat and simmer, covered, for 1 hour.  Crumble the ground beef in a saucepan.  Cook until no pink remains, then drain off the fat.  Add the ground beef to the stockpot.  Simmer for another 20 mintes.  While the sauce simmers, cook the pasta according to the package directions.  Cover the bottom of a 13 x 9 x 2-inch baking pan with sauce.  Add a layer of pasta, then half of the cheese; repeat the layers, ending with the sauce.  Bake at 350 degrees for 30 minutes.  Top with the remaining cheese, return to the oven, and continue to cook until the cheese is melted and bubbly.  Cut into squares before serving.

(I didn’t divide the cheese right so I ended up with all the cheese in the middle and none on top.)  Still delicious!!

**House Seasoning

  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder

Stir the ingredients together.  Keep the seasoning in a jar with the rest of your spices.

“Knowing the Bible helps us know the God of the Bible.”

Chicken Casserole

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chickencasseroleChicken Casserole

My son had this at a Christmas party this year and thought it was so good he had to have the recipe.  We made it this week and it definitely is a keeper.  He said I put too much cheese on top from what he remembered, so maybe next time I make it, I will I will put half the cheese inside and half on top.

  • 1/2 cup celery, chopped
  • 1/2 cup onion, chopped
  • 3 cups chopped cooked chicken or turkey
  • 1 can cream of chicken soup
  • 1 (8-oz.) can sliced water chestnuts, drained
  • 1 (4-oz. can sliced mushrooms, drained
  • 2/3 cup mayonnaise
  • 1/2 cup sour cream
  • 1 cup shredded Cheddar cheese
  • 1 (8-oz.) pkg. crescent rolls
  • 1/2 cup slivered almonds, optional

Saute celery and onions in a large pan in 2 tablespoons butter until soft.  Add chicken or turkey, soup, water chestnuts, mushrooms, mayonnaise, and sour cream.  Heat mixture until bubbly.  Put into a greased 9 x 13-inch baking pan.

Separate crescent rolls in 2 rectangles and lay over top of mixture.  Sprinkle cheese and almonds over top.

Bake at 350 degrees for 20 to 25 minutes.

Serves 8.

“Be what God intends you to be – don’t pretend to be what you’re not.”

 

Ranch Sausage Cups

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ranchsausagecupsRanch Sausage Cups

Very quick and easy appetizer to make.  And very delicious!

  • 1 pound cooked sausage, crumbled and drained well
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1 1/2 cups shredded sharp Cheddar cheese
  • 1/2 cup chopped pimientos, drained
  • 1 cup Ranch dressing
  • 1 pkg. wonton wrappers

Combine first 5 ingredients and mix well.  Spray muffin tins with cooking spray.  Place wonton wrappers in muffin tins and bake at 350 degrees for 5 minutes or until golden brown.  (They brown quickly.)  Remove wrappers from oven; fill with sausage-cheese filling and bake 5 to 10 minutes more.

“If God controls you on the inside, you’ll be genuine on the outside.”

 

Rumaki

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rumakiRumaki

I have been making this appetizer for 40 years.  It is so good!!

  • 1/2 cup soy sauce
  • 1/4 cup sherry
  • 1 pound chicken livers
  • 1 pound bacon, cut in half
  • 1 (8-oz.) can sliced water chestnuts, drained

Mix soy sauce and sherry.  Marinate chicken livers for at least three hours.  Remove livers from marinade and cut into three portions.  Wrap a piece of chicken liver and water chestnut in a piece of bacon.  Secure with a toothpick.  Place appetizer on a foil lined baking sheet.  Bake at 400 degrees about 10 minutes and then turn over and bake for another 10 minutes.  Place on paper towels to cool slightly and then serve.

“Our salvation was infinitely costly to God, but it is absolutely free to us.”

 

 

German Chocolate Cake

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germanchocolatecakeGerman Chocolate Cake

My grandson, Nathan, always wants German chocolate cake for his birthday every year.  Even though he liked the cake I made last year, I didn’t think it was blog worthy.  So this year I tried a different recipe and it turned out blog worthy.  But knowing the way I like to try different recipes all the time, I probably will try another one next year.

Pecan-Coconut Frosting:

  • 1 1/2 cups chopped pecans
  • 1 (7-oz.) pkg. sweetened flaked coconut
  • 1 (12-oz.) can evaporated milk
  • 1 1/2 cups sugar
  • 12 tablespoons (1 1/2 sticks) unsalted butter
  • 4 large egg yolks, slightly beaten
  • 1 1/2 teaspoons pure vanilla extract

Cake:

  • Solid vegetable shortening for greasing the pans
  • Flour for dusting the pans
  • 1 (18.25-oz.) pkg. plain German chocolate cake mix
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon pure vanilla extract

Preheat oven to 350 degrees.

For the frosting, spread the pecans and coconut on a baking sheet, and toast in the oven for 7 minutes, or until the pecans deepen in color and the coconut turns golden brown.  Remove the baking sheet from the oven and set aside.

Place the evaporated milk, sugar, butter, egg yolks, and vanilla in a large saucepan over medium heat.  Cook, stirring constantly, until thickened and golden brown in color, 10 to 12 minutes.  Remove from the heat.  Stir in the toasted pecans and coconut.  Cool to room temperature and spreading consistency, 30 minutes.

Meanwhile, generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour.  Shake out the excess flour.  Set the pans aside.

Place the cake mix, buttermilk, oil, eggs, and vanilla in a large mixing bowl.  Blend with an electric mixer on low speed for 1 minute.  Stop the machine and scrape down the sides of the bowl with a rubber spatula.  Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed.  The batter should look well combined.  Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.

Bake the cakes until they spring back when lightly pressed with your finger, 30 to 35 minutes.  Remove the pans from the oven and place them on wire racks to cool for 10 minutes.  Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack to that the cakes are right side up.  Allow to cool completely, 30 minutes more.

Place one cake layer, right side up, on a serving platter.  Spread the top with half the frosting.  Place the second layer, right side up, on top of the first layer and frost the top with the remaining frosting, leaving the sides unfrosted.

Store this cake, in a cake saver or under a glass dome, at room temperature for up to 3 days, or in the refrigerator for up to 1 week.  Or freeze it, wrapped in aluminum foil or in a cake saver, for up to 6 months.  Thaw the cake overnight in the refrigerator before serving.

Serves 16.

“God’s work in us isn’t over when we receive Christ – it has just begun.”