Creamed Asparagus on Toast
I was so hungry for creamed asparagus, I just had to make some. I mentioned it to my daughter and she said “YES”!!
We are still on “stay-at-home” orders because of the Covid-19 virus, even though we have been out a very few times, I did have some frozen asparagus.
This is so easy and so yummy, you must try it! It is asparagus season after all.
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 teaspoon salt
- 1 lb. asparagus, fresh or frozen (I only had 10 oz.)
Cut asparagus into 1-inch pieces; cover with water and boil until tender.
Melt butter in a large skillet over medium heat, add flour and whisk until smooth. Add milk slowly and keep whisking until all milk is used. It will start to thicken. Turn down to low, drain your asparagus and add to the milk mixture.
Toast some bread (I used sourdough), anything you like. Top asparagus sauce over it.
Serves 4 to 6.
“When we come to Christ in our brokenness, He makes us whole.”
Kielbasa Sheet Pan Dinner
We’re still in our “shelter in place” mode from the Covid-19 pandemic, so I was trying to find a meal to put on the table with what I had in the house. This turned out really delicious!
- 2 lbs. kielbasa sausage (from freezer)
- 5 medium potatoes
- 1 lb. fresh green beans (mine were frozen)
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Preheat oven to 400 degrees. Line a rimmed baking sheet with foil or parchment paper. Cut the potatoes into 3/4 inch cubes; add to pan. Trim ends from the green beans and add to pan. Drizzle with olive oil and sprinkle with salt, pepper, garlic powder, and paprika. Roast for 25 minutes. Slice sausage in 3/4 inch slices and add to the top of roasted veggies. Bake for 25 minutes. Remove from oven; toss and adjust with salt and pepper, if needed. Serve.
“Everything God does is marked with simplicity and power.”
Amish Whole Wheat Batter Bread
It seems with the Covid-19 pandemic right now, there is a lot of baking going on. Very hard to find yeast in the stores, after I used up everything I had in the house. But a friend came through for me. So the baking began again. After the English Muffin Bread, I moved on to this batter bread. It is soooo yummy! And really easy to make.
This happens to be a recipe from the late Elizabeth Coblentz, The Amish Cook.
- 1 package active dry yeast
- 1 1/2 cups warm water (105 – 115 degrees)
- 3 tablespoons honey
- 2 teaspoons salt
- 1 tablespoon shortening, softened
- 2 cups bread flour
- 1 cup whole wheat flour (I used white whole wheat flour)
In a large bowl, dissolve the yeast in the warm water. (I used my mixer with the dough hook for the whole process.) Add the honey, salt, shortening, and 1 cup of the bread flour. Mix vigorously with a wooden spoon to form a wet batter. Gradually stir in the remaining 1 cup bread flour and the whole wheat flour until evenly combined. Cover the bowl and let the batter rise in a warm place until doubled in size, about 30 minutes. Stir the batter several times, then spread it evenly in a greased 5 by 9-inch loaf pan. Let it rise in a warm place until the batter reaches 1/2 inch from the top of the pan, about 40 minutes.
While the dough is rising, preheat the oven to 375 degrees. Bake for about 30 minutes, or until the top is golden and the bread sounds hollow when tapped. After removing the bread from the oven, brush it with butter or margarine for a softer crust. Remove the bread from the pan and cool it on a wire rack.
Makes 1 loaf.
“God gives fresh starts from the inside out.”
Baked Chicken Breasts
This is my go to recipe now when I need cooked chicken for another recipe. Although you can make and serve these in a short time as your main entree. They are so juicy, tender and flavorful!!
- 4 boneless skinless chicken breasts, pounded thinner or not, brined
- 1 tablespoon melted butter or olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
To brine your chicken breasts, fill a large bowl with 1 quart water and 1/4 cup kosher salt. Stir to combine until most of the salt is absorbed. Add the chicken breasts and let them sit in the mixture to brine for 15 minutes. Or you can also cover the bowl and refrigerate for up to 6 hours. No longer than that. Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with some paper towels.
Preheat oven to 450 degrees.
Place the chicken breasts in a single layer in a large baking dish. Brush on both sides (turning once) evenly with the melted butter or olive oil.
In a separate small bowl, whisk salt, pepper, garlic powder and paprika until combined. Then sprinkle mixture evenly over chicken on both sides.
Bake 15 to 18 minutes, or until chicken is cooked through and no longer pink. Chicken should read 165 degrees on your thermometer. Check temperature in the thickest part of the breast.
If you want the chicken to be a little bit more browned and crispier on top, you can turn the broiler on high for the final 3 – 5 minutes and broil until golden. Keep a close eye on it. Do not overcook it!
Once cooked, remove pan from oven and transfer chicken to a clean plate and loosely tent plate with foil and let it rest for 5 to 10 minutes.
“Trials can be God’s road to triumph.”
Butterscotch Cream Pie
My husband was hungry for butterscotch pie so I made this really quick and easy pie for him. I didn’t have a lot of time with all the holiday activities or I would have made a good old fashioned butterscotch pie. This was really good, but we thought it was a bit too sweet. Next time I make it, I will use a regular pie crust and will not put the butterscotch topping on it.
- 2 cups cold milk
- 3 packages (4-serving size) butterscotch flavor instant pudding & pie filling
- 1 tub (12 oz.) Cool Whip
- 1 Graham cracker pie crust (2 extra servings)
In large bowl beat milk and pudding mix with wire whisk for 1 minute. (Mixture will be very thick.) Whisk in half of the Cool Whip. Carefully spread in crust.
Spread remaining Cool Whip over top.
Drizzle with butterscotch topping, if desired.
Enjoy immediately or refrigerate until ready to serve.
Makes 8 servings.
“Kind words smooth, and quiet, and comfort the hearer.”
Spanish Olive Spread
My daughter fell in love with this spread. This is very good cold served on crackers, or if you would like to serve it with soup, spread it on some French bread and melt under the broiler. Yum!
- 1 1/2 cups (6-oz.) finely shredded Swiss cheese
- 1 (3-oz.) jar pimiento-stuffed green olives, drained and chopped
- 1/2 cup mayonnaise
- Assorted crackers
In a medium mixing bowl, stir together the shredded Swiss cheese and the chopped olives. Stir in mayonnaise. Cover and refrigerate spread for at least 4 hours or up to 24 hours.
Before serving, gently stir mixture. Serve with crackers.
Makes about 20 servings.
“Christ gave everything to make something beautiful of His church.”
Quick Banana Milkshake (Ice Cream Free)
This milkshake is so refreshing and a wonderful pick-me-up when you need one. Also, good to have before going to bed. Makes you sleep like a baby.
I have used frozen bananas also and left out the sugar depending on how ripe your banana is. The riper it is, the sweeter it is.
- 1 banana
- 1 cup whole milk
- 3 ice cubes
- 1 tablespoon sugar
- Pinch of cinnamon
Put all in a blender and puree until smooth.
Makes 2 servings. 130 calories per serving
“It is fitting for a great God to forgive great sinners.”