Monthly Archives: January 2014

Cheddar and Bacon Beer-Batter Bread


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



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


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


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


  • 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


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


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.”