Monthly Archives: March 2016

Heavenly Coconut Cream Cake



Heavenly Coconut Cream Cake

This is so easy to make and so delicious!

  • 1 white cake mix, baked as directed on box
  • 1 can Eagle Brand Condensed Milk
  • 1 (15-oz.) can Cream of Coconut (Not coconut milk)
  • 1 (8-oz.) container Cool Whip
  • 7 oz. shredded coconut

Bake white cake in a 9-in. x 13-in. pan.  Mix 1 can condensed milk with cream of coconut.  Poke holes all over cake about an inch apart.  Pour mixture into holes and over warm cake.  Cool in refrigerator.  Frost with Cool Whip and coconut.  Keep refrigerated.

“A world in darkness needs the light of Jesus.”



Loaded Baked Potato Salad



Loaded Baked Potato Salad

I love potato salad, probably because I love potatoes.  Maybe my favorite food.  This is a little different than my original potato salad recipe.  Try it and I think you’ll love it!

  • 5 lbs. small unpeeled red potatoes, cubed
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 hard-cooked eggs, chopped
  • 1 lb. bacon, cooked and crumbled
  • 2 cups (8-oz.) shredded cheddar cheese
  • 1 sweet onion, chopped, opt.
  • 3 sweet pickles, chopped (You may use dill, if you like.)
  • 1 1/2 cups sour cream
  • 1 cup mayonnaise
  • 2 teaspoons prepared mustard

Place potatoes in a greased 15-in. x 10-in. x 1-in. baking pan; sprinkle with salt and pepper.  Bake, uncovered, at 425 degrees for 40 to 45 minutes or until tender.  Cool in pan on a wire rack.

In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickles.  In a small, combine the sour cream, mayonnaise and mustard; pour over the potato mixture and toss to coat.

Makes 20 servings.

“May the memory of our earthly place point us with hope to our heavenly place.”


Mexican Tater-Topped Casserole



Mexican Tater-Topped Casserole

This is an absolutely delicious casserole!  Tater Tots, cheese and ground beef mixture.

  • 1 1/2 lbs. ground beef
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 3/4 cup chopped celery
  • 1 1/2 tablespoons Cajun seasoning
  • 1 tablespoon chili powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (11-oz.) Mexicorn, drained
  • 1 can (10 3/4-oz.) condensed beefy mushroom soup, undiluted
  • 1 can (10 3/4-oz.) condensed cream of celery soup, undiluted
  • 2/3 cup 2% milk
  • 2 teaspoons ground cumin
  • 1/2 teaspoon dried oregano
  • 1 pkg. (32-oz.) frozen Tater Tots
  • 2 cups (8-oz.) shredded Mexican cheese blend
  • 2 green onions, thinly sliced

In a Dutch oven, cook the beef, onion, pepper and celery over medium heat until meat is no longer pink; drain.  Stir in Cajun seasoning, chili powder, salt and pepper; stir two minutes longer.  Stir in Mexicorn, soups, milk, cumin and oregano.  Bring to a boil.

Transfer to a greased 13-in x 9-in. baking dish.  Top with Tater Tots.  Bake at 350 degrees for 1 hour.  Sprinkle with cheese and green onions.  Bake another 10 minutes or until bubbly and cheese is melted.

“It’s hard to see both God’s plan and our part.  But their intersection is the best place to be.”


Crispy Onion Chicken



Crispy Onion Chicken

This is an oven-fried chicken that is breaded with French-fried onions.  Great served with baked potatoes, macaroni salad or potato salad.

  • 4 boneless skinless chicken breast halves (4-oz. each)
  • 1/2 cup butter, melted
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon ground mustard
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1 can (6-0z.) original or cheddar French-fried onions, crushed, divided

In a shallow bowl, combine melted butter, Worcestershire sauce, mustard, garlic salt and pepper.  In another shallow bowl, add 1/2 cup French-fried onions.  Dip chicken in the butter mixture, then coat with onions.

Place in a greased 9-in. square baking dish.  Top with remaining onions, drizzle with any remaining butter mixture.  Bake, uncovered, at 350 degrees for 30 to 35 minutes or until a thermometer reads 170 degrees.

Serves 4.

“The Holy Spirit is our ever-present Teacher.”


Coconut Cream Pie



Coconut Cream Pie

This is really yummy!

  • 1 (9-in.) deep dish or a (10-in.) pie shell, baked
  • 1 1/4 cups half and half
  • 1 1/4 cups coconut milk
  • 1 cup sweetened soft finely flaked coconut
  • 3/4 cup sugar, divided
  • 1/4 cup cornstarch
  • 2 eggs
  • 2 teaspoons coconut extract
  • 2 teaspoons vanilla
  • 1 cup heavy cream
  • 2 tablespoons toasted sweetened flaked coconut, lightly toasted

In saucepan, heat half and half with coconut milk over medium heat, until steaming.

In a large bowl, whisk 1/2 cup sugar with cornstarch; whisk in the eggs until blended.

Gradually mix in hot milk mixture into the egg mixture to thin, in a steady stream.

Return mixture to saucepan; cook, over medium heat, whisking constantly, for about 10 minutes, or until thickened to pudding consistency.

Transfer to a bowl, stir in coconut extract and vanilla extract, then mix in 1 cup coconut.

Place plastic wrap directly on surface of pudding mixture; refrigerate until cool.

In a bowl, whip heavy cream with 1/4 cup remaining sugar to soft peaks.

Set 1 1/2 cups of the whipped cream aside to use for topping.

Fold the remaining whipped cream into the cooled filling; spread into pie shell.

Garnish top with reserved whipped cream.  (Or you can use a piping bag and pipe it on to make a decorative topping.)

Sprinkle with 2 tablespoons toasted coconut.

Refrigerate for 1 hour, or until set or for up to 1 day.

“Jesus sacrificed His life for ours.”

Lime Poke Cake


limepokecakeLime Poke Cake

Here’s your St. Patrick’s Day dessert.  I served this for bridge with mint chocolate chip ice cream.  Delicious and very pretty!

  • 1 pkg. white cake mix
  • 2 (3-oz.) pkg. lime jello
  • 1 cup boiling water
  • 1/2 cup cold water


  • 1 cup cold milk
  • 1 (3.4-0z.) instant vanilla pudding mix
  • 1 (8-oz.) carton whipped topping, thawed
  • Green sprinkles

Prepare and bake cake according to package directions, using a greased 13-in x 9-in baking dish.  Cool on a wire rack for 1 hour.  In a small bowl, dissolve jello in boiling water; stir in cold water and set aside.

With a wooden skewer, poke holes about 2 in. apart into cooled cake.  Slowly pour jello over cake.  Cover and refrigerate.

In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick).  Fold in whipped topping.  Spread over cooled cake.  Decorate with sprinkles.  Cover and refrigerate until serving.

Makes 12-15 servings.

“Whoever guards his mouth and tongue keeps his soul from troubles.”

Seafood Lasagna


seafoodlasagnaSeafood Lasagna

This is wonderfully rich and delicious!!

  • 1 green onion, finely chopped
  • 2 tablespoons canola oil
  • 2 tablespoons plus 1/2 cup butter, divided
  • 1/2 cup chicken broth
  • 1 (8-oz.) bottle clam juice
  • 1 pound bay scallops
  • 1 pound uncooked small shrimp, peeled and deveined
  • 1 (8-oz.) container lump crabmeat
  • 1/4 teaspoon white pepper, divided
  • 1/2 cup all-purpose flour
  • 1 1/2 cups 2% milk
  • 1/2 teaspoon salt
  • 1 cup heavy whipping cream
  • 1/2 cup shredded Parmesan cheese, divided
  • 9 lasagna noodles, cooked and drained

In a large skillet, saute onion in oil and 2 tablespoons butter until tender.  Stir in broth and clam juice; bring to a boil.  Add the scallops, shrimp, crab and 1/8 teaspoon pepper; return to a boil.  Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently.  Drain, reserving cooking liquid; set seafood mixture aside.

In  a large saucepan, melt the remaining butter; stir in flour until smooth.  Combine milk and reserved cooking liquid; gradually add to the saucepan.  Add salt and remaining pepper.  Bring to a boil; cook and stir for 2 minutes or until thickened.

Remove from the heat; stir in the cream and 1/4 cup cheese.  Stir 3/4 cup white sauce into the seafood mixture.

Spread 1/2 cup white sauce in a greased 13-in. x 9-in. baking dish.  Top with three noodles; spread with half of the seafood mixture and 1 1/4 cups sauce.  Repeat layers.  Top with remaining noodles, sauce and cheese.

Bake, uncovered, at 350 degrees for 35-40 minutes or until golden brown.  Let stand for 15 minutes before cutting.

Makes 12 servings.

“We have committed The Golden Rule to memory; now let us commit it to life.”


Dr. Pepper Meatballs


drpeppermeatballsDr. Pepper Meatballs

These can be served as an appetizer or over rice as a meal.  I used them as an appetizer and they were delicious!  Really easy to make when you buy ready-made meatballs.

  • 2 pounds frozen meatballs (store bought or homemade)
  • 1 (12-oz. can) Dr. Pepper
  • 1 cup ketchup
  • 1/2 cup brown sugar (dark or light)
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon garlic powder

Combine everything except meatballs in a dutch oven or similar pot on stove top.   Stirring constantly, bring just to a boil over medium high heat.

Carefully add frozen meatballs and stir to coat.  Continue to cook over medium heat until sauce has reduced by at least half and is nice and thick (roughly 20 minutes), stirring every so often to prevent meatballs from burning.


“It takes the storm to prove the real shelter.”

Ranch Dressing


ranchdressingRanch Dressing

This is the best ranch dressing you’ll ever taste.

  • 1/4 cup black pepper
  • 1 1/2 cups parsley flakes
  • 1/2 cup garlic salt
  • 2 tablespoons kosher salt
  • 1/4 cup garlic powder
  • 3/4 cup onion powder
  • 2 tablespoons dill weed

Mix all ingredients together and store in a canning jar or any airtight container.  Will keep for a long time in the pantry.  Makes about 3 1/2 cups of dry mix.

To make dressing:  Whisk together –

  • 2 cups mayonnaise
  • 2 cups buttermilk
  • 1 1/2 cups sour cream
  • 1 teaspoon lemon juice
  • 2 tablespoons mix

Refrigerate for 2 hours.

Makes 1 3/4 quarts.  (I made a half recipe)

“Our tendency to wander is matched by God’s willingness to pursue.”