Monthly Archives: June 2020

BBQ Pulled Chicken Sliders



BBQ Pulled Chicken Sliders

This is a super easy meal to fix in a hurry.  You can make this BBQ sauce pretty quickly, or you can certainly use your favorite store bought BBQ sauce instead.  Having the rotisserie chicken on hand is the key to quick.

  • 1 cup ketchup
  • 2 tablespoons dark brown sugar
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dry mustard
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1/4 teaspoon allspice
  • 4 cups shredded rotisserie chicken
  • 12 slider buns
  • Bread and butter pickles

Combine first 10 ingredients in a medium saucepan over medium heat.  Bring to a simmer; cook 5 minutes or until slightly thickened.  Add chicken.  Cook 2 minutes or until heated through.  Spoon onto slider bun half, top with pickles and then top with bun.  Serves 6.

“God will either spare you from suffering or give you the grace to bear it.”


Scalloped Potato and Ground Beef Casserole



Scalloped Potato and Ground Beef Casserole

This casserole is out of this world delicious!!  It is so good, you can almost inhale it.  Which is what I pretty much did.  I love potatoes and the flavor was amazing!!

It makes a large casserole, so I made it in two 9 x 9″ dishes and froze one of them for later.  (one of my dishes was a little larger than a 9″ x 9″)

  • 1 1/2 lbs. ground beef (use more, if you like) (I added a small amount of sausage in mine as I didn’t have a full 1 1/2 lbs. of ground beef)
  • 1 medium onion, chopped
  • 1 small green bell pepper, seeded and chopped (opt)
  • 1-2 tablespoons bacon fat
  • 4 lg. garlic cloves, finely chopped
  • 1/2 teaspoon dried chili pepper flakes (opt) (or to your taste) (I used 1/2 tsp, but will use 1/4 time)
  • 1 teaspoon seasoned salt or 1/2 teaspoon white salt (I used seasoned salt)
  • 1/2 teaspoon black pepper (or to your taste)
  • 5-6 russet potatoes (peeled and sliced thinly)
  • 2 cups (8-oz.) shredded cheddar cheese (I used sharp white cheddar)


  • 2 (10 3/4-oz.) cans condensed cream of chicken soup, undiluted (using any other flavor of soup won’t be as good)
  • 3/4 cup half and half cream
  • 1/2 cup sour cream
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon seasoned salt

Preheat oven for 350 degrees.

In a skillet, cook ground beef with onion, bell pepper and chili flakes until no longer pink, drain fat off.  Then add in the bacon fat, garlic, seasoned salt and pepper, and stir until meat is browned.  Set aside.

For the sauce, mix together in a medium bowl the soup, milk, sour cream, Parmesan cheese, garlic powder and seasoned salt.  Mix well.

In a greased 9 x 13-inch baking dish or a large oval casserole dish, alternate layers of sliced potatoes, soup mixture, ground beef mixture (leave in leftover grease in the pan) and then shredded cheese.  (Or you can do potatoes, soup, cheese, ground beef, potatoes, soup, cheese, ground beef, cheese.)  Cover with foil.

Bake covered for 1 hour.  Uncover and continue to bake for another 20-30 minutes or until potatoes are tender (baking time will vary depending on the thickness of your sliced potatoes).

Serves 8.

“Refuge can be found in the Rock of Ages.”


Olive Garden Salad Dressing



Olive Garden Salad Dressing

When my daughter, Janelle, hurt her back and was staying with us for a week, she was so hungry for a salad with Italian dressing.  I just happened to have the ingredients on hand to make this.  It was a very good copycat recipe.

I haven’t tried it yet, but I would think this would work great for a marinade also.

  • 1 packet Good Seasonings Italian Dressing
  • Ingredients needed to make dressing; oil, water and vinegar
  • 1/2 teaspoon dried Italian Seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon sugar
  • 1/4 teaspoon garlic powder
  • 1/2 tablespoon mayonnaise
  • 1/4 cup olive oil
  • 2 tablespoons white vinegar
  • 1 1/2 tablespoon water
  • Prepare Good Seasonings Italian Seasonings Dressing as it states on back of package (mixing with oil, water & vinegar in the measurements given on packet)
  • Once prepared pour it in a medium bowl, then add additional ingredients listed above (starting with dried Italian Seasoning).
  • Using a whisk, mix all ingredients until mixed thoroughly combined.
  • Serve with your favorite salad fixings.

Store unused dressing in a sealed container in the refrigerator for up to 4 weeks.  Be sure to give the bottle a good shake before using.

“Let God’s Word fill your memory, rule your heart, and guide your words.”



Tortilla Personal Pizzas



Tortilla Personal Pizzas

This is a recipe I just put together at the last minute.  Not really a recipe, though.  You can make it with whatever ingredients you like on a pizza.

  • Flour tortillas (any size)
  • Pizza sauce (I like Pastorelli)
  • Mozzarella cheese (or any kind you like) (shredded)
  • Olive oil
  • Toppings:  pepperoni, sausage, olives, etc.

Heat oven to 400 degrees.

Place a piece of foil (shiny side down) on a cookie sheet.  Add a small amount of olive oil on foil or spray it with cooking spray.

Lay tortilla on foil, add pizza sauce, cheese, and then any toppings you want.

Bake in oven for 10 to 15 minutes or until it starts to bubble on top.

Take out of oven and let rest for 5.  It will be very hot, so don’t burn your mouth when you can’t wait to take a bite.

“God loves each of us as if there were only one of us.”

Chicken Alfredo Pasta Skillet



Chicken Alfredo Pasta Skillet

I love skillet meals.  They are so quick and easy to get your dinner on the table in a hurry.  This was very flavorful and we all just loved it.

  • 1 tablespoon canola oil
  • 2 large boneless chicken breasts, cut into 1 inch pieces
  • 1 tablespoon minced  garlic
  • 6 tablespoons butter
  • 1 1/2 cups heavy cream
  • 1 1/2 cups water
  • 1 teaspoon chicken bouillon
  • 1 teaspoon Italian seasoning
  • 1/2 lb. short pasta noodles
  • 1/2 cup bacon bits
  • 1 cup shredded Parmesan cheese

Add oil and chicken pieces to a large skillet and cook over medium-high heat.  Sprinkle chicken with salt and pepper while cooking.  Allow chicken to brown.

Add garlic and saute with chicken 1 to 2 minutes.  Add butter and let it melt before adding cream, water, bouillon, herbs and pasta and then bring to a boil.

Once boiling, reduce to a simmer and allow to simmer for 15 minutes until noodles are tender.  Stir every few minutes.

Add Parmesan cheese and bacon bits and stir together.  Serve hot.

Makes 4 servings.

“To master temptation, let Christ master you.”




Chicken Fried Steak with Cream Gravy



Chicken Fried Steak with Cream Gravy

I love chicken fried steak!  I order this quite often when we dine out, but so easy to fix at home.  Add some mashed potatoes and sweet corn and you have a super delicious dinner.  Although, this time I served with Skillet Braised Brussel Sprouts Skillet-Braised Brussel Sprouts with Bacon and Shallots.

  • 4 cubed steaks (2 lbs.) (I call these minute steaks)
  • 2 teaspoons House Seasoning, divided (*See recipe below)
  • 1 1/2 cup all-purpose flour
  • 1 cup buttermilk
  • 1 egg
  • 1/2 cup vegetable oil
  • 1 cup beef broth
  • 1 cup heavy cream

Season steaks with 1 teaspoon house seasoning.

In shallow boil, mix together the flour and remaining 1 teaspoon house seasoning.  In separate bowl, beat together buttermilk and egg.

Dredge steaks in seasoned flour, shaking off any excess, then dip into buttermilk mixture, letting any excess drip off, and then dip again into the flour to coat.

In a large skillet (I like to use cast iron), heat the oil over medium-high heat until it shimmers.  You want it real hot.  Cook the steaks until browned, about 3 minutes per side.  Transfer to a paper towel-lined plate to drain.

Drain all but 3 tablespoons of the oil from the skillet.  Add 3 tablespoons of flour from the bowl of seasoned flour and whisk until browned, about 2 minutes.  Add the broth and cream and bring to a boil.  Stir until thickened, about 2 minutes.  Taste and add more house seasoning, if needed.  Serve.

Makes 4 servings.

House Seasoning:  1/2 cup salt, 2 tablespoons pepper, and 2 tablespoons garlic powder.  Mix together and store in a spice jar.  I use this with several different recipes.  You can double the recipe or make half this amount.  

“God’s Word provides the ingredients we need to thrive spiritually.”


Mom’s Rhubarb Cream Pie



Mom’s Rhubarb Cream Pie

I know I am posting a lot of rhubarb pie recipes, but this one is very special.  My brother, Dar, was asking me some questions about Mom’s Rhubarb Cream Pie and I said that I didn’t have her recipe.  So, as excited as I was, I had to make it right away.  It is, by far, the best rhubarb pie ever!

My Mom was known for her pies and was a very special lady.  She loved to bake pies and give them to people.  I sure do miss her.

Anyway, once you eat this pie, you will know why she was known for her pies.

  • 4 cups chopped rhubarb (1 lb.)
  • 1 cup white sugar
  • 1/4 cup packed brown sugar
  • 3 tablespoons all-purpose flour
  • Pinch of salt
  • 2 eggs, beaten
  • 1/4 cup half and half cream
  • 2 teaspoons vanilla extract
  • Double crust pie dough for a 9″ pie (use refrigerated or your own favorite recipe)

Preheat oven to 400 degrees.  Adjust oven rack to second from the lowest.

Fit one round of pie dough into your pie plate.

In a bowl, whisk both sugars, flour and salt together.  Mix in beaten eggs, cream and vanilla.  Add chopped rhubarb and mix together.

Pour into pie crust and top with the remaining pie round.  Vent with a few slits in top of crust.  I sit my pie on a cookie sheet just in case it cooks out.  If you seal your edges real good, you shouldn’t have a problem though.

Bake for 40 to 45 minutes or until you see it bubbling in the middle.  If edges get too brown, put a pie shield on or cover with foil.

Makes 8 servings.

“Our worship should not be confined to times and places; it should be the spirit of our lives.”

Strawberry Rhubarb Pie



Strawberry Rhubarb Pie

I was getting rhubarb ready for the freezer today and I decided I’d make this pie.  I always make a rhubarb pie for my daughter, Janelle, on her birthday, but my other daughter, Julie, loves strawberry rhubarb pie better, so decided to treat her today.

Turned out delicious and I got a lot of ooos and ahs.  Serve it with a scoop of ice cream on the side.

  • 2 cups chopped rhubarb
  • 2 cups chopped strawberries
  • 2/3 cup sugar
  • 1/4 cup all-purpose flour
  • 2 tablespoons butter, diced
  • 1 double crust refrigerated pie crust (or use your favorite recipe)

Heat oven to 375 degrees.  Adjust oven rack to second from lowest position.

Fit one of the crusts in the bottom of a 9-inch pie plate.

In a large bowl, mix rhubarb, sugar and flour together.  Put mixture into pie crust.  Dot the top of rhubarb mixture with butter.

Fit remaining crust on top of mixture.  Seal your edges.  Make slits on top of pie crust for steam to come out.  Set your pie on a paper lined cookie sheet so if it bubbles out, it won’t get all over your oven.

Bake for 50 to 60 minutes.  Or until it is bubbling in the center of pie.

If edges start to brown too much, cover with pie shield or foil the last 10 minutes of baking.

“Jesus knows the way – follow Him!”