Monthly Archives: August 2014

Frozen Cranberry Salad



Frozen Cranberry Salad

  • 2 (3-oz.) pkgs. cream cheese, softened
  • 2 tablespoons sugar
  • 2 tablespoons mayonnaise
  • 1 (16-oz.) can whole-berry cranberry sauce
  • 1 (8-oz.) can crushed pineapple, drained
  • 1/2 cup chopped pecans, opt.
  • 1 cup whipping cream
  • 1/2 cup sifted powdered sugar
  • 1 teaspoon vanilla extract
  • Lettuce leaves

Combine first 3 ingredients, stirring until smooth.  Stir in cranberry sauce, pineapple, and pecans, if using.

Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form.  Stir in vanilla.  Fold whipped cream mixture into cranberry mixture.  Spoon mixture into an 8-inch square dish.  Cover and freeze until firm.  Cut into squares, and serve on lettuce leaves.

Serves 9.

“Courage is fear that has said its prayers.”


Breakfast Brulees


breakfastbruleeBreakfast Brulees

Flaky biscuits surround a creamy custard-like filling in these breadfast treats.

  • 2 eggs
  • 1/4 cup heavy cream
  • 1/8 teaspoon nutmeg
  • 2 (6-oz.) containers Yoplait Original 99% Fat Free French Vanilla Yogurt
  • 1 (16.3-oz.) can Grands! Flaky Layers Refrigerated Original Biscuits
  • 1/3 cup sugar
  • 3 tablespoons butter, melted

Heat oven to 375 degrees.  Spray 8 (6-oz.) ramekins or custard cups with cooking spray; place on cookie sheet with sides.  In medium bowl, beat eggs, cream, nutmeg and yogurt with electric mixer on medium speed until well blended.

Separate dough into 8 biscuits; separate each evenly into 2 layers, making 16 dough rounds.  Place sugar in shallow dish.  Brush both sides of each dough round with melted butter; coat both sides with sugar.  Place 1 dough round in bottom of each sprayed ramekin.

Spoon 1/4 cup yogurt mixture over dough round in each ramekin.  Top with remaining dough rounds.

Bake at 375 degrees for 20 to 26 minutes or until tops are deep golden brown.  Cool 15 minutes before serving.

“As we have opportunity, let us do good to all.”

Chocolate-Toffee Cobblers


chocolatetoffeecobblerChocolate-Toffee Cobblers

  • 8 tablespoons unsalted butter
  • 1 cup plus 2 tablespoons self-rising flour
  • 1 3/4 cups plus 2 tablespoons sugar, divided
  • 5 1/2 tablespoons cocoa powder, divided
  • 1 tablespoon instant espresso powder
  • 1/2 cup plus 1 tablespoon whole milk
  • 1 teaspoon vanilla extract
  • 1 cup toffee chips, divided
  • 1 1/2 cups boiling water
  • Sweetened whipped cream

Preheat oven to 350 degrees.

Divide butter evenly among 8 (1-cup) ramekins.  Place ramekins on a rimmed baking sheet.  Place in oven until butter melts, 3 to 4 minutes.  Set aside.

In a large bowl, stir together flour, 3/4 cup plus 2 tablespoons sugar, 1 1/2 tablespoons cocoa, espresso, milk, and vanilla.  Pour batter over melted butter in prepared ramekins.

In a medium bowl, stir together remaining 1 cup sugar, remaining 4 tablespoons cocoa, and 1/2 cup toffee chips.  Sprinkle  over batter.  Pour approximately 3 tablespoons boiling water evenly over top of each cobbler.

Bake until top is set, 20 to 25 minutes.  (Center will be not be set.)  Top with whipped cream and remaining toffee chips.

Note:  You can also prepare this recipe in a 2-quart baking dish.

“Count your many blessings and you’ll soon lose count.”


Chunky Tomato Soup / Grilled Cheese Croutons


chunkytomatosoupChunky Tomato Soup / Grilled Cheese Croutons

This is the best creamy tomato soup ever.  So delicious!!

  • 6 tablespoons butter
  • 1 medium onion, diced
  • 1 (46-oz.) bottle tomato juice
  • 2 (14-oz.) cans diced tomatoes
  • 2 tablespoons chicken base
  • 3 – 6 tablespoons sugar (I used 3)
  • 1 1/2 cups heavy cream

Melt butter in a large pot or Dutch oven.  Saute diced onions in butter until translucent.  Add tomato juice, diced tomatoes, chicken base, sugar, pinch of salt and pepper, if desired.  Bring to a near boil, then turn off heat.  Add in cream and stir.  Top with grilled cheese croutons.  Serve immediately and just see if you’re not in heaven!

Serves 6.

Grilled Cheese Croutons

  • 4 slices of white bread
  • 4 slices of cheese (your choice) (I used Co-Jack)
  • 2 tablespoons butter, melted

Heat a panini grill or fry pan.  Butter one side each of the 4 slices of bread.  Make sandwich with 2 slices of cheese on unbuttered side.  Grill until nicely browned.  Cut into 1-inch cubes.

Makes 2 sandwiches.

“Light up your world with an act of kindness.”





Submarine Sandwiches


submarinesandwichesSubmarine Sandwiches

My grandkids are addicted to Subway, so my daughter started making these for them.  After one bite, they said they will never go back to Subway again.

  • French bread or Hoagie rolls, buttered
  • Lettuce, shredded
  • Hard salami slices
  • Tomatoes slices
  • Swiss cheese slices
  • Boiled ham slices
  • Provolone cheese slices

Sub Sauce

  • 4 tablespoons wine vinegar
  • 4 tablespoons vegetable oil
  • 1 teaspoon garlic salt

Assemble sandwiches and drizzle sub sauce over the top.

These are sooooo good!

“Light up your world with an act of kindness.”

Delicious Salad


delicioussaladDelicious Salad

I made this salad for the family one night when I made shrimp scampi over angel hair pasta, and everyone just loved it.

  • 3/4 cup canola oil
  • 1/3 cup lemon juice
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper, opt.
  • 2 bunches (1 lb. each) romaine, torn
  • 2 cups chopped tomatoes
  • 1 cup (4-oz.) shredded Swiss cheese
  • 3/4 cup slivered almonds, toasted, opt.
  • 1/2 cup grated Parmesan cheese
  • 8 bacon strips, cooked and crumbled (Add more if you like)
  • 1 cup Caesar salad croutons
  • Crazy salt

In a jar with tight-fitting lid, combine oil, lemon juice, garlic, salt and pepper; cover and shake well.  Chill.

In a large serving bowl, toss the romaine, tomatoes, Swiss cheese, almonds, if desired, Parmesan cheese and bacon.  Shake on Crazy Salt to taste and toss again.

Shake dressing; pour over salad and toss.  Add croutons and serve immediately.  Add more Parmesan cheese, if desired.

This is supposed to serve 14 people, but mine served 7 people along with the rest of the meal.  You can see what was left in my bowl.

“Waiting tries our faith and so we wait in hope.”




Black Bean and Corn Salsa


blackbeanandcornsalsaBlack Bean and Corn Salsa


  • 3 tablespoons extra-virgin olive oil
  • 1 large ear corn, kernels removed (about 1 cup)
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 3 tablespoons fresh lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper, opt.
  • 2 medium tomatoes, seeded and cut into 1/4-inch pieces
  • 1 (15-oz.) can black beans, drained and rinsed
  • 1/2 red bell pepper, seeded and chopped fine
  • 1 jalapeno pepper, seeded and minced (If you like it hotter, use a serrano chile)
  • 2 scallions, chopped fine
  • 1/2 cup crumbled queso fresco cheese, opt.  (Mexican farmer cheese)

Heat 1 tablespoon oil in medium skillet over medium-high heat until shimmering.  Add corn and cook until deep golden brown, about 4 minutes.  Add cumin and cayenne and cook until fragrant, about 30 seconds.  Transfer to large bowl.

Whisk remaining 2 tablespoons oil, lime juice, salt and pepper in small bowl.  Add to corn mixture along with tomatoes, beans, bell pepper, jalapeno pepper, scallions, and cheese.  Toss well and check seasoning.  Cover with plastic wrap and refrigerate several hours or overnight until flavor to meld.

Makes about 5 cups.

“Singing God’s praises will never go out of style.”

Chicken Taco Soup


chickentacosoupChicken Taco Soup

This is a slow cooker soup that is very easy, hearty and delicious!

  • 1 onion, chopped
  • 1 (16-oz.) can chili beans
  • 1 (16-oz.) can black beans
  • 1 (16-oz.) can whole kernel corn, drained
  • 1 (8-oz.) can tomato sauce
  • 1 (12 fluid oz.) can or bottle beer
  • 2 (10-oz.) cans diced tomatoes with green chilies, undrained
  • 1 (1.25-oz.) pkg. taco seasoning
  • 3 whole skinless, boneless chicken breasts
  • Shredded Cheddar cheese (opt.)
  • Sour cream (opt.)
  • Crushed tortilla chips (opt.)

Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker.  Add taco seasoning, and stir to blend.  Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients.  Set slow cooker for low heat, cover, and cook for 5 hours.

Remove chicken breasts from the soup, and allow to cool long enough to be handled.  Shred the chicken with two forks and then return it to the slow cooker and continue to cook for 2 hours.

Serve topped with shredded Cheddar cheese, sour cream or tortilla chips.

Serves 8.

“The God who created a way for our salvation can certainly see us through our daily trials.”

Smoked Salmon Spread


smokedsalmoncreamcheeseSmoked Salmon Spread

Serve this as an appetizer with bagel chips, or just make a bagel sandwich.

  • 8 oz. cream cheese, softened
  • 1/2 cup sour cream
  • 1 tablespoon lemon juice
  • 1 teaspoon dill weed
  • 1 teaspoon prepared horseradish, drained
  • 1/2 teaspoon kosher salt
  • 1/4 lb. (4 oz.) smoked salmon, minced

Cream the cheese in an electric mixer until just smooth.  Add the rest of the ingredients except smoked salmon and mix.  Then add the smoked salmon and mix well.  Chill and serve.

“The God who created a way for our salvation can certainly see us through our daily trials.”