Quick Kielbasa Skillet
I love skillet meals. They are so quick and easy when you need a meal on the table in a hurry. This is also a pantry meal. You just need to keep canned potatoes and green beans in it. We loved it!
- 1 lb. kielbasa, sliced 1/2-inch thick
- 1 tablespoon oil
- 2 (15-oz.) cans sliced potatoes, drained
- 2 (14.5-oz.) cans French-style green beans, drained
Brown kielbasa in oil in a skillet over medium heat. Add potatoes and beans; cook over low heat until heated through.
“The secret of peace is to give every anxious care to God.”
Strawberry Jell-O Pie
This is the most refreshing, creamy and easy pie to make! Summer is coming and will be the perfect dessert. You can use any flavor Jell-O you like. This makes 8 servings, but I cut mine in 12. Just the right amount for a treat.
- 2/3 cup boiling water
- 1 (3-oz.) pkg. strawberry Jell-O
- 1/2 cup cold water and enough ice to make 1 cup
- 1 (8-oz.) tub Cool Whip, thawed
- 1 ready-to-use graham cracker crumb crust (6 oz.)
Add boiling water to gelatin mix in large bowl; stir 2 minutes until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Whisk in Cool Whip until blended.
Refrigerate in bowl for 15 to 20 minutes or until mixture is thick enough to mound.
Spoon gelatin mixture into crust. Refrigerate 4 hours or until firm.
Makes 8 servings.
“What worries do you need to give to God today?”
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?”
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!
Rustic Pear Tart
Our good friends, Peg and Harve, had an abundance of pears on their tree this year, so I took a few off of their hands and this is what I made. I have to say, those pears were so sweet and juicy! And this tart is so easy to make, you will have a dessert ready to eat in 35 minutes. (Although you will need to cool it a little before eating it.) Absolutely delicious!!
- Pastry for single-crust pie (9 inches)
- 3/4 cup plus 2 teaspoons sugar, divided
- 3 tablespoons all-purpose flour
- 4 cups sliced, peeled, fresh pears
- 1 to 3 tablespoons sliced almonds
On a lightly floured surface, roll pastry into a 10-in. circle. Transfer to a parchment paper-lined baking sheet.
In a large bowl, combine 3/4 cup sugar and flour; add pears and toss to coat. Spoon over the pastry to within 2 inches of edges. Fold up edges of pastry over filling, leaving center uncovered. Sprinkle with remaining sugar.
Bake at 450 degrees for 15 minutes or until crust is golden and filling is bubbly. Sprinkle with almonds; bake 5 minutes longer. Using the parchment paper, slide tart onto a wire rack to cool.
Serves 6 – 8.
“A friend’s presence in the midst of suffering provides great comfort.”
Banana Layered Pie
This pie is so easy to make and so delicious. You will get rave reviews and will make this over and over again.
- 2 1/4 cups cold milk
- 1 package (6-serving size) Jello Vanilla Instant Pudding and Pie Filling
- 1 baked 9-inch pie shell or prepared graham cracker crumb crust, cooled
- 2 medium to large bananas
- 1/2 cup thawed Cool Whip whipped topping
Pour cold milk into bowl. Add pie filling mix. With electric mixer at low speed, beat until blended, about 1 minute. Pour 1/2 cup of the pie filling into pie shell.
Slice 1 banana; arrange slices on filling in shell. Top with 3/4 cup of the pie filling.
Blend whipped topping into remaining pie filling. Spread over filling in the shell. Chill about 3 hours. Slice remaining banana; brush with lemon juice. Arrange banana slices on pie. Garnish with additional whipped topping, if desired.
Makes 1 (9-inch) pie.
“For all eternity, God’s love endures forever.”
Sea Foam Salad
I was so hungry one day for something cold and refreshing. I had all the ingredients in my pantry so this is what I made. I made only half of this recipe and put it in a smaller bowl. So simple and so delicious!
- 1 (29-oz.) can pears, in heavy syrup
- 1 (6-oz.) package lime jello
- 1 (8-oz.) package cream cheese, softened
- 1 cup heavy cream
Open can of pears and drain liquid into a medium saucepan. Set pears aside.
Bring liquid to a boil over high heat. Remove from heat and use a whisk to stir in the package of dry jello. Stir constantly until jello is dissolved.
Add the jello mixture, pears and cream cheese to your blender or food processor and blend until smooth.
Meanwhile, in a large bowl, beat the heavy cream on high speed until stiff peaks form. Do not over beat.
Fold the whipped cream into the blended jello mixture. It’s okay if there are a few streaks of cream. Pour the mixture into a jello mold, bundt pan, 9 x 13 pan or a large bowl. If you use a pan that you want to invert, spray the pan with cooking spray before pouring it in. (And then when you invert, you may need to dip bottom of pan into hot water for several seconds before turning it over.)
Cover and refrigerate for several hours or overnight.
“The glory of life is to love, not to be loved; to give, not to get; to serve, not to be served.”