Monthly Archives: May 2014

Quick Rhubarb Cake

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quickrhubarbcakeQuick Rhubarb Cake

This is somewhat of a pudding cake.  Rich and heavenly!

  • 1 box yellow cake mix
  • 3 cups thinly sliced rhubarb
  • 1/2 cup chopped nuts, opt.
  • 1 cup sugar
  • 2 cups heavy cream

Mix cake as directed on box and pour into greased and floured 9 x 13-inch baking pan.  Sprinkle rhubarb and nuts over cake batter.  Sprinkle sugar over rhubarb and nuts.  Pour unwhipped cream over top.  Bake in 350 degree oven for 40 to 45 minutes.

“Since God’s hand is in everything, you can leave everything in God’s hand.”

BLT Pasta Salad

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bltpastasaladBLT Pasta Salad

This salad is sooooo refreshing!  It is my new (addicting) summer salad.  You must try this, it is so good!

  • 8-oz. small shell pasta, cooked and drained
  • 1 1/2 lbs. bacon, diced, fried, and drained
  • 1/2 head lettuce, shredded
  • 2 or 3 tomatoes, seeded and diced
  • 1 tablespoon finely diced onion
  • Mayonnaise or Miracle Whip to coat (or Ranch dressing, or anything you prefer)

In a large bowl, mix the first 5 ingredients together.  Mix mayo, or your favorite dressing just enough to coat.  Don’t overdue the dressing.  (I used Ranch dressing and we just loved it.)

Refrigerate until ready to serve.

“When you’ve been rescued, you’ll want to rescue others.”

 

 

 

 

 

Baked Chicken Breasts (Microwave)

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bakedchickenbreastsBaked Chicken Breasts

These were so moist and delicious.  Really quick and easy.  (If you don’t marinate them very long.)

  • 4 to 6 boneless, skinless, chicken breast halves
  • 1 cup sour cream
  • 2 tablespoons lemon juice
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon celery salt
  • 1 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon red pepper , opt.

Rinse and dry chicken breasts with paper towels.  In a 2-qt. dish, combine sour cream, lemon juice, Warcestershire sauce, celery salt, paprika, garlic powder, salt and pepper.  Add chicken to sour cream mixture, coating each piece well.  Let stand, covered, in refrigerator overnight, or at least 8 hours.  (I only marinated mine for 3 – 4 hours and it was still delicious.)

  • 1 cup seasoned bread crumbs
  • 1/4 cup butter, melted

Carefully remove coated chicken from sour cream mixture.  Roll in crumbs, coating evenly.  Arrange single layer in an 8-inch square shallow baking dish.  Micromelt butter in a 1-cup measure on HIGH 1 minute and drizzle over chicken.  Microwave on HIGH 10 minutes or until chicken is tender.

Serves 4 to 6.

“Follow your Leader into the lives of those around you.”

Art’s Apple Cinnamon Bread

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applecinnamonbreadArt’s Apple Cinnamon Bread

My husband doesn’t cook or bake, so when he came to me and said he wanted to make this bread I was shocked.  I said “Go For It!, I’ll give you moral support”.  I have to say that he picked a good recipe.  It was delicious!

  • 1/3 cup brown sugar
  • 1 teaspoon cinnamon
  • 2/3 cup sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 cup milk
  • 1 apple, peeled and chopped

Preheat oven to 350 degrees.  Grease and flour a 9 x 5″ loaf pan.

Mix brown sugar and cinnamon together in a bowl.

Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy.  Beat in eggs, 1 at a time, until incorporated; add vanilla extract.

Add flour and baking powder to creamed butter mixture.  Mix milk into batter until smooth.  Pour half the batter into the prepared pan;  add half the apples and half the brown sugar mixture.  Repeat layer with remaining batter, apples and brown sugar mixture.  Swirl mixture with spoon lightly.

Bake for 40 to 50 minutes or until toothpick inserted in center of loaf comes out clean.

“When we worship God, only our best is good enough.”

 

 

White Cheddar Scalloped Potatoes & Ham

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whitecheddarscallopedpotatoWhite Cheddar Scalloped Potatoes

My husband thinks this is the best scalloped potatoes and ham he has ever eaten.  I added extra potatoes so I put it in a larger casserole dish (only because I peeled too many).  It makes a large recipe, but you should be able to cut it in half if you don’t want to make this much.  I like casseroles because you have leftovers that you can freeze individual portions to warm up later.

  • 4 tablespoons butter
  • 1 medium onion, diced
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 3 cups milk
  • 1 can (10 3/4-oz.) condensed cream of mushroom soup, undiluted
  • 1 cup sour cream
  • 8 cups thinly sliced peeled potatoes
  • 3 1/2 cups cubed fully cooked ham
  • 2 cups (8-oz.) shredded sharp white cheddar cheese

Preheat oven to 375 degrees.  In a large saucepan, heat butter over medium-high heat.  Add onion; cook and stir until tender.  Stir in flour and seasonings until blended; gradually whisk in milk.  Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.  Stir in soup.  Remove from heat; stir in sour cream.

In a greased 13 x 9 baking dish, layer half of each of the following: potatoes, ham, cheese and sauce.  Repeat layers.

Bake, covered, 30 minutes.  Bake, uncovered, 40-50 minutes longer or until potatoes are tender.

Makes 10 servings.

“Persistence in prayer pleases God.”

Roasted Carrots

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roastedcarrotsRoasted Carrots

I fixed these for Easter this year and everyone gobbled them up.  I made two huge pans of them and they were all eaten up.  They are so easy and delicious!

  • 12 carrots
  • 3 tablespoons olive oil
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper, opt.

Preheat oven to 400 degrees.

If the carrots are thick, cut them in half lengthwise; if not, leave them whole.  Slice the carrots diagonally into 1 1/2-inch-thick slices.  (The carrots will get smaller while cooking, so make the slices big.)  Toss them in a bowl with the olive oil, salt and pepper.  Place on a baking sheet in one layer and roast in the oven for 20 to 30 minutes.  Serve.

Serves 6.

“The Bible is a mirror that reflects how God sees us.”

 

 

Peach Cobbler (or any fruit)

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peachcobblerPeach Cobbler

Very delicious dessert that is very simple to make.  Use any fresh or frozen fruit of your choice.

  • 8 tablespoons butter
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups milk
  • 4 cups of sliced fresh peaches or nectarines, or whole blueberries, strawberries, raspberries, blackberries or a combination of fruits (or 2 (12-oz.) packages of frozen fruit).
  • 2 tablespoons sugar

Adjust oven rack to upper-middle position, and heat oven to 350 degrees.

Put butter in a 9″ x 13″ baking pan, set in oven to melt.  When butter has melted, remove pan from oven.

Whisk flour, sugar, baking powder and salt in bowl.  Add milk, whisk to form a smooth batter.  Pour batter into pan, then scatter fruit over batter.  Sprinkle with remaining 2 tablespoons sugar.

Bake until batter browns and fruit bubbles, 50 to 60 minutes.  Serve warm or at room temperature with a dollop of whipped cream or a small scoop of vanilla ice cream, if desired.

Serves 8.

**You may a make a smaller recipe by cutting in half and putting it in a 8-inch square baking pan.  Serves 4.

“The blood of Christ washes away our sins.”