Monthly Archives: February 2014

Strawberry Fluff


strawberryfluffStrawberry Fluff

This is a delightful, refreshing dessert.  I had an angel food cake mix that I needed to use before the expiration date, so I baked it up in loaf pans and then sliced them in bite size pieces.  (Feel free to buy an angel food cake.)  It is quick, easy and delicious.  Add more whipped cream on top when you serve it, if you prefer.

  • 1 medium-size angel food cake, dark edges cut off
  • 2 small pkg. strawberry Jell-O
  • 1 1/2 cups hot water
  • 2 (10-oz.) pkg. frozen strawberries
  • 1 cup cold water
  • 1/2 pint whipping cream, whipped* (See substitution below)

Arrange bite-size pieces of cake in a 9 x 13-inch pan.  Make Jell-O with hot water; add frozen berries and cold water.  Let stand until slightly congealed.  Add the whipped cream; mix well.  Pour over cake and stir a little to be sure all of cake pieces are covered.  Put in refrigerator and let set.

Serves 15.

* To use Cool Whip in place of whipped cream.  There are 3 cups of Cool Whip in an 8-oz. tub, 4 1/2 cups in a 12-oz. tub, and 6 cups in a 16-oz. tub.  Generally, an 8-oz. tub subs for 1/2 pint of whipping cream, whipped.

“We can learn the lesson of trust in the school of trial.”


World’s Best Lasagna


worldsbestlasagnaWorld’s Best Lasagna

The sauce for this recipe is outstanding.  Make it a day ahead for the flavors to develop.  And it can also be used for many other pasta dishes.

For sauce

  • 1 lb. sweet Italian sausage
  • 3/4 – 1 lb. ground beef
  • 1/2 cup minced onion
  • 2 cloves garlic, crushed
  • 1 (28-oz.) can crushed tomatoes
  • 2 (6-oz.) cans tomato paste
  • 1 (15-oz.) can tomato sauce
  • 1/2 cup water
  • 2 tablespoons sugar
  • 1 1/2 teaspoons dried basil
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon Italian seasoning
  • 1 3/4 – 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 tablespoons chopped fresh parsley

For lasagna

  • 12 lasagna noodles
  • 16 oz. ricotta cheese (I used 32 oz.)
  • 1 egg (I used 2)
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon salt
  • 16 oz. sliced or shredded mozzarella cheese
  • 3/4 cup grated Parmesan cheese

1.  In a large, heavy pot, cook sausage, ground beef, onion and garlic over medium heat until well-browned.  Stir in crushed tomatoes, tomato paste, tomato sauce and water.  Stir in sugar, basil, fennel seeds, Italian seasoning, salt, pepper and parsley.  Simmer, covered, for 1 1/2 hours, stirring occasionally.

2.  Bring a large pot of lightly salted water to a boil.  Boil lasagna noodles for 8 to 10 minutes.  Drain noodles and rinse with cold water.  In a mixingt bowl, combine ricotta cheese with egg, parsley and salt.

3.  Preheat oven to 375 degrees.

4.  Spread 1 1/2 cups of meat sauce in the bottom of a 9 x 13-inch baking dish.  Arrange 6 noodles lengthwise over meat sauce.  Spread with one half of the ricotta cheese mixture.  Top with half the mozzarella cheese.  Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.

Continue layering:  1 1/2 cups sauce, 6 noodles, remaining ricotta cheese, 1/4 cup Parmesan, 1 1/2 cups sauce, remaining half of mozzarella and 1/4 cup Parmesan.

Cover with foil; to prevent sticking, spray foil with cooking spray so cheese doesn’t stick to the foil.

Bake for 25 minutes.  Remove foil, and bake an additional 25 minutes.  Cool 15 to 20 minutes before serving.

Serves 12.

Makes 7 cups sauce.

(I didn’t use all the sauce or all the ricotta mixure.)

“The true test of our character is what we do when no one is watching.”

Slow Cooker Chicken, Bacon & Tater Tot Bake


slowcookerchickenbacontaterSlow Cooker Chicken, Bacon & Tater Tot Bake

This is delicious and very easy meal to prepare.  I should have diced up my chicken which I didn’t do, so it was a little difficult to serve.

  • 1 (32-oz.) bag tater tots
  • 1 (3-oz.) jar Real bacon pieces
  • 1 lb. boneless, skinless chicken breasts, diced
  • 3 cups shredded Cheddar-Jack cheese (or anything you prefer)
  • 3/4 cup milk

Spray slow cooker with nonstick cooking spray.

Layer half of the frozen tater tots on the bottom of slow cooker.  Sprinkle with 1/3 of the bacon pieces, then top with 1/3 of the cheese.

Add the diced chicken on top.  Then another 1/3 bacon pieces and another 1/3 cheese.

Layer rest of tater tots on top.  Then the remaining cheese and bacon.

Pour milk over the top.

Cover and cook on low about 4-6 hours.

Serves 8 to 12.


** If you want to make this in the oven instead, spray a 9 x 13 baking dish, layer the same way.  Cover and bake  350 degrees for about 1 to 1 1/2 hours.

“The true test of our character is what we do when no one is watching.”


Blueberry Streusel Coffee Cake


blueberrystreuselcoffeecakeBlueberry Streusel Coffee Cake

I took this to Bible study yesterday.  They loved it.

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1/2 cup milk
  • 1/2 cup butter, softened
  • 1 cup fresh or frozen blueberries
  • 1 cup chopped pecans, opt.

Streusel Topping

  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup cold butter

In a large bowl, combine the flour, sugar, baking powder and salt.  Whisk the egg, milk and butter; stir into dry ingredients.  Fold in blueberries and pecans.  Spread into a greased 9-inch square baking pan.

For topping, combine sugar and flour in a bowl; cut in butter until crumbly.  Sprinkle over batter.  Bake at 375 degrees for 35 – 40 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack.

** If using frozen blueberries, use without thawing to avoid discoloring the batter.

Makes 9 servings.

“God works in us to grow us into what He wants us to be.”

Bacon-Cheddar Deviled Eggs


baconcheddardeviledeggsBacon-Cheddar Deviled Eggs

These are a twist to the classic deviled eggs.

  • 12 hard-cooked eggs
  • 1/2 cup mayonnaise
  • 4 bacon strips, cooked and crumbled
  • 2 tablespoons finely shredded cheddar cheese
  • 1 tablespoon honey mustard
  • 1/4 teaspoon pepper, opt

Slice eggs in half lengthwise; remove yolks and set whites aside.  In a small bowl, mash yolks.  Stir in the mayonnaise, bacon, cheese, mustard and pepper*.  Stuff or pipe into egg whites.  Refrigerate until serving.

* I put everything into my food processor and pulsed until smooth.

Makes 2 dozen.

“Faith is not accepting the fact of God but of receiving the life of God.”

Cheesy Ham Chowder


cheesyhamchowderCheesy Ham Chowder

This is a comforting soup on a cold winter’s night.  It can be made in less than an hour.  It is full of potatoes, carrots and ham.  Delicious!!

  • 10 bacon strips, diced
  • 1 large onion, chopped
  • 1 cup diced carrots
  • 3 tablespoons all-purpose flour
  • 3 cups milk
  • 1 1/2 cups water
  • 2 1/2 cups cubed potatoes
  • 1 (15 1/2-oz.) can whole-kernel corn, drained
  • 2 teaspoons chicken bouillon granules
  • Pepper to taste
  • 3 cups (12-oz.) shredded cheddar cheese
  • 2 cups cubed fully cooked ham

In a Dutch oven, cook the bacon over medium heat until crisp.  Using a slotted spoon, remove to paper towels to drain.  In the drippings, saute onion and carrots until tender.  Stir in flour until blended.  Gradually add milk and water.  Bring to a boil; cook and stir for 2 minutes or until thickened.

Add the potatoes, corn, bouillon and pepper.  Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are tender.  Add cheese and ham; heat until cheese is melted.  Stir in bacon.

Makes 6 large servings or 8-10 smaller servings.

“What we know of God encourages us to trust Him in all we do not know.”

Coney Sauce


coneysauceConey Sauce

This makes a large batch, but I like to freeze it so I have it for a quick meal.

  • 3 lbs. ground beef, browned and drained
  • 1 (28-oz.) can tomato puree
  • 1 cup chopped onion
  • 2 tablespoons chili powder
  • 1 1/2 tablespoons mustard
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 tablespoon salt
  • 1 tablespoon pepper, opt.
  • 1 teaspoon garlic powder

Brown and drain grease off beef.  Add the rest of the ingredients.  Bring to a boil and then turn down to simmer, cover and cook for about an hour.

Makes enough sauce for about 20 hot dogs.

* When I brown my ground beef, I use a fork to break it up.  A fork makes it very fine and you don’t have clumps of beef.

“One day God will put everything right.”