Pineapple Coconut Fruit Dip
This is the most scrumptious fruit dip I have ever eaten! It is totally addictive. And so easy to make. I used strawberries, pineapple and grapes but you can use any fruit you like.
- 1 can (8-oz.) crushed unsweetened pineapple, undrained
- 3/4 cup milk
- 1/2 cup sour cream
- 3/4 teaspoon coconut extract
- 1 package (3.4-oz.) instant vanilla pudding mix
- Fruit of your choice
In a blender, combine all ingredients except fruit; cover and process for 1 minute or until smooth.
Serve dip with fresh fruit. Store in the refrigerator.
Yield: 2 cups
“What are some practical ways you can remind yourself or others that God is in control and He is able?”
Basil Tomato Soup with Orzo
This soup is scrumptious! My husband didn’t think he was going to like it, but after trying it, he asked for seconds. I think it may even be better the next day after the flavors have had a chance to blend together.
- 1 large onion, diced
- 1/4 cup butter
- 2 garlic cloves, minced
- 3 cans (28-oz.) crushed tomatoes
- 1 carton (32-oz.) chicken broth
- 1 cup loosely packed basil leaves, chopped
- 1 tablespoon sugar
- 1/2 teaspoon pepper
- 1 1/4 cups uncooked orzo pasta
- 1 cup heavy whipping cream
- 1/2 cup grated Romano cheese
In a Dutch oven, saute onion in butter for 3 minutes. Add garlic; cook for 1-2 minutes longer or until onion is tender. Stir in the tomatoes, broth, basil, sugar and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Meanwhile, cook the orzo according to package directions; drain. Add orzo and cream to soup; heat through (do not boil). Sprinkle servings with cheese.
Makes 16 servings. (4 1/2 quarts)
This makes a large batch, but I always love to freeze soup so I have it at a moments notice.
“What steps can you take to discern God’s leading or to acts on His call for your life?”
Chicken Pot Pie Soup
I made this for me and my grandson today. We both love chicken pot pie and we both loved this soup. Really easy to make too. Yummy!
- 1 disk, refrigerated pie dough
- 1/2 teaspoon plus a pinch of poultry seasoning
- 2 tablespoons unsalted butter
- 1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces
- 2 stalks celery, chopped
- 1 medium onion, chopped
- 1/4 cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1 cup half-and-half
- 3 medium Yukon gold potatoes, chopped
- 1 (10-oz.) package frozen mixed peas and carrots
Preheat oven to 425 degrees. Unroll pie dough onto a baking sheet and sprinkle with a pinch of poultry seasoning; cut into quarters. Bake until puffed and golden, about 10 minutes.
Meanwhile, melt butter in a large pot over medium-high heat. Add chicken and 1/2 teaspoon salt and cook, undisturbed, 2 minutes, then cook, stirring, 1 more minute. Transfer to a bowl. Add celery, onion, flour, 1/2 teaspoon salt and the remaining 1/2 teaspoon poultry seasoning to the pot and cook, stirring, 1 minute. Stir in 2 cups water, the broth, half-and-half and potatoes; cover and bring to a simmer. Reduce the heat to medium and simmer, partially covered, 10 minutes. Add the peas and carrots and simmer until the vegetables are tender, about 6 minutes. Return the chicken to the pot and simmer until cooked through, about 1 minute.
Divide among 4 bowls and top with the crust.
“When we feel weak in our prayers, God’s Spirit helps us in ways we can’t imagine.”
If you like Cheez-its, you will love these. Low carb and healthier. Bet you can’t just eat one.
- Sargento Ultra Thin cheese slices
I used Sharp Cheddar slices, but I think Pepper-Jack, Swiss or anything would be good.
Cut each slice into 4 squares and put them on a parchment lined cookie sheet. Bake at 250 degrees for 35 minutes.
“How sweet is the sound of God’s amazing grace!
Baked Pumpkin Donuts
To make these donuts you will need a donut pan. They are so moist and delicious!
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 3/4 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1 cup sugar, divided
- 1/2 cup dark brown sugar, packed
- 1/3 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 2 teaspoons vanilla extract
- 3/4 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
Preheat oven to 400 degrees. Coat a donut pan with nonstick spray.
In a large bowl, combine flour, baking powder, pumpkin pie spice, salt and baking soda.
In the bowl of an electric mixer fitted with the paddle attachment, beat 1/2 cup granulated sugar, brown sugar and vegetable oil on medium-high until well combined, about 1-2 minutes. Beat in eggs, one at a time, until well combined. Beat in pumpkin and vanilla until just combined. Gradually add flour mixture to sugar mixture at low speed, beating just until incorporated.
Using a piping bag fitted with a round piping tip or a large Ziplock bag with the corner cut off, pipe the batter evenly into the donut pan. Place into oven and bake for 10-12 minutes, or until donuts are slightly browned and spring back when touched.
In a medium bowl, combine remaining 1/2 cup granulated sugar and cinnamon.
When the donuts are done, cool for 10 minutes and brush the tops with butter, gently tossing in the cinnamon sugar mixture.
Serve warm or at room temperature.
Makes 12 donuts.
“Encouraging words bring hope to the human spirit.”
Chewy Brownie Cookies
You will definitely get your chocolate fix with these cookies. They are a scrumptious chocolate, chocolate chip cookie.
- 2/3 cup Crisco shortening
- 1 1/2 cups firmly packed light brown sugar
- 1 tablespoon water
- 1 teaspoon vanilla
- 2 eggs
- 1 1/2 cups all-purpose flour (7 1/2-ounces)
- 1/3 cup unsweetened baking cocoa
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips (12-oz. bag)
Heat oven to 375 degrees.
Combine Crisco, brown sugar, water and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat eggs into creamed mixture.
Combine flour, cocoa, baking soda, and salt. Mix into creamed mixture at low speed just until blended. Stir in chocolate chips.
Drop by rounded tablespoonfuls 2 inches apart onto ungreased baking sheet.
Bake one baking sheet at a time at 375 degrees for 7 to 9 minutes, or until cookies are set. DO NOT OVERBAKE. Cookies will appear soft and moist. Cool 2 minutes on baking sheet before removing to wire rack.
Makes about 3 dozen cookies.
“We are never outside the watchful care of our heavenly Father.”
When I made these I should have made a double batch. They are so, so good. I have been making all kinds of cookies for my husbands model train get-together, so I hope I have enough this time with all the other cookies I’m baking. They are a slice and bake cookie so they are really easy also.
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/4 teaspoon baking soda
- 1 egg yolk
- 1 cup all-purpose flour (5-ounces)
- 1 cup flaked coconut
In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in egg yolk. Beat in as much of the flour as you can with the mixer; stir in any remaining flour and coconut. Shape into a 10-inch long log. Wrap in plastic wrap or waxed paper. Chill in refrigerator for 8 hours or overnight.
Using a sharp knife, cut log into 1/4-inch thick slices. Place 1-inch apart on ungreased cookie sheets. Bake in a 350 degree oven for 8 to 10 minutes or until edges are firm. Cool on cookie sheet for 1 minute; transfer to wire racks; cool.
Makes 30 to 36 cookies.
“Open our eyes, Lord, we want to see Jesus.”