Monthly Archives: July 2015

Copycat Benihana Ginger Salad Dressing



Copycat Benihana Ginger Salad Dressing

After having ginger dressing on a salad at a local restaurant, my daughter was in search of a recipe just as good.  She found this one and has been making it ever since.  We had never had ginger dressing before and we both fell in love with it.  I love it over iceberg lettuce. Making the dressing is as simple as dumping the ingredients into a blender, mixing it up and popping it into the frig to chill.

  • 1/2 cup minced onion
  • 1/2 cup peanut oil
  • 1/3 cup rice vinegar (we like the seasoned rice vinegar)
  • 2 tablespoons water
  • 2 tablespoons minced fresh ginger
  • 2 tablespoons minced celery
  • 2 tablespoons ketchup
  • 4 teaspoons soy sauce
  • 2 teaspoons sugar
  • 2 teaspoons lemon juice
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Combine all ingredients in a blender.  Blend on high speed for about 30 seconds or until all of the ginger is pureed.  Chill.

Makes 1 3/4 cups.

“Praise is the song of a soul set free.”


Caramel Puff Corn – No Kernels, No Hulls



Caramel Puff Corn

Oh my goodness, this is so good!!  It is lightly caramelized with a wonderful butter flavor.  The best thing though, is no kernels or hulls getting in your teeth.  You better make a double batch.  It will go fast.

  • 3 (3.5-oz.) bags Butter Flavored Puff Corn (I used Chester’s)
  • 2 sticks butter (1 c.)
  • 1 cup brown sugar
  • 1/2 cup light corn syrup or honey
  • 1/4 teaspoon baking soda

Heat oven to 250 degrees.

Spray a large roasting pan or two 9 x 13-inch pans with cooking spray.  Divide puff corn up between two dishes.  (I used a roaster.)

In medium sauce pan, combine butter, brown sugar, and corn syrup (or honey).  Stir constantly while bringing to a boil over medium high heat.  Once boiling, allow to boil for one minute.  Remove from heat and stir in baking soda.  Mixture will foam.  Stir until well blended.

Pour over puff corn.  Stir really well to coat.  Bake at 250 degrees for 45 minutes, stirring well every 15 minutes.  Allow to cool and store in an airtight container.

“There will be more reflection of Jesus when there is more reflection on Him.”

Peach Ice Cream



Peach Ice Cream

This has the consistency of soft-serve ice cream, if you eat it right away.  Very delicious.  It makes 2 quarts, but if you have a small electric ice cream freezer like I do, you should cut recipe in half.  When I was done freezing it, I put paper liners in a large muffin tin and scooped ice cream in them and then put them in the freezer.  When  frozen, I took them out of the muffin tin and put them in a plastic bag to store in the freezer.  It was great when you wanted some ice cream, it was already portioned out.  Take out of the freezer, take the paper liner off and put in a dish and eat.

  • 4 cups half-and-half, light cream, or milk
  • 1 1/2 cups sugar
  • 1 tablespoon vanilla extract
  • 2 cups heavy cream
  • 2 cups peeled, diced peaches (You may blend if you prefer.  I like little chunks in mine.)

In large bowl combine half-and-half, sugar, and vanilla.  Stir till sugar dissolves.  Stir in heavy cream.  Stir in diced or blended peaches.  Freeze ice cream mixture according to your manufacturer’s directions.

Makes 2 quarts.

“For a new start, ask God for a new heart.”

Fresh Strawberry Bread



Fresh Strawberry Bread

I found myself the other day wondering what I should do with some strawberries that needed to get eaten.  I must find something to make with them.  So, this is it.  Now, it doesn’t look a lot like strawberry bread, but it sure does taste like it.  Yum!  Moist and delicious.  This freezes well and makes delicious toast.

  • 1/2 cup butter
  • 1 cup sugar
  • 1/2 teaspoon vanilla extract (or almond, if you like)
  • 2 eggs, separated
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup crushed or chopped fresh strawberries

Cream together butter, sugar and vanilla extract.  Beat in egg yolks, one at a time.  Sift together flour, baking powder, baking soda and salt.  Add flour mixture alternately with strawberries to creamed mixture.

Beat egg whites until stiff.  Fold into strawberry mixture.  Line a 9 x 5-inch loaf pan with greased wax paper.  Turn batter into pan.  Bake at 350 degrees 50 to 60 minutes or until bread tests done.  Cool 15 minutes on rack.  Remove from pan and cool.

Makes 1 loaf.

“Faith in God’s goodness keeps hope alive.”

Copycat “On The Border” Guacamole



Copycat “On The Border” Guacamole

Both my husband and I have just fallen in love with guacamole.  Where have we been all this time?  This copycat recipe of On The Border’s is so addicting!!!  I double the lime juice and serve it with lime tortillas.  Delicious!!

  • 2 medium ripe avocados, chilled
  • 1 lime wedge (I use 2)
  • 1 tablespoon diced red onion
  • 1/2 tablespoon minced jalapeno (more, if you like it hotter)
  • 1 tablespoon chopped cilantro
  • 2 tablespoons diced tomato
  • 1/8 to 1/4 teaspoon salt

Mash avocados in a medium bowl, then add the juice of one lime wedge.  Stir in onion, jalapeno, cilantro, tomato and salt to taste.  Serve with tortilla chips.

Serves 2 to 4 as an appetizer.  (You might want to make a double or triple.)

“Keep running the race with eternity in view.”