Category Archives: Recipes

Jan25

Oh Henry Bars

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Oh Henry Bars

This vintage recipe is well over 50 years old.  I have been making it since I got married 56 years ago.  I have seen it made with oatmeal, but I have always used Special K, which I prefer.

  • 1 cup white syrup
  • 1 cup sugar
  • 1 1/2 cups peanut butter (I used creamy)
  • 6 cups Special K
  • 1 cup butterscotch chips
  • 1 cup chocolate chips

Bring syrup and sugar to boil in a large pan.  Take off heat and add peanut butter.  Then mix in Special K.  Press into a greased jelly roll pan (cookie sheet).

Melt butterscotch chips and chocolate chips in microwave for 1 to 2 minutes until melted.  Spread over bars and cool in refrigerator.

Cut into bars (size is your choice).  Makes 32 large bars.

“Only Jesus, the Living Water, can satisfy our thirst for God.”

Jan20

Easy Toasted Coconut Pie

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Easy Toasted Coconut Pie

Quick, easy and yummy!

  • 2 oz. semi-sweet chocolate, chopped or use chocolate chips
  • 2 cups thawed Cool Whip, divided
  • 3/4 cup coconut, toasted, divided
  • 1 ready-made graham cracker crust (6.oz.)
  • 1 (3.4-oz.) pkg. coconut cream instant pudding
  • 1 1/2 cups whole milk

Toast coconut in a 350 degree oven for 7 to 10 minutes.  Melt chocolate in microwave.

Mix 1 cup Cool Whip and 1/4 cup coconut into the melted chocolate.  Spread on bottom of crust.

Beat pudding mix and milk with whisk until thickened.  Pour over chocolate layer in crust.  Top with remaining Cool Whip and coconut.

Refrigerate for 4 hours.

Serves 8.

“We were created to enjoy God forever.”

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Jan17

Meatball Soup

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Meatball Soup

You can make this quick and easy soup in a half hour if you have all the ingredients on hand.  This is scrumptiously delicious!  On this beautiful, but very cold day, it tasted so good.  I can’t wait to have seconds.

  • 1 (14.5-oz.) can petite diced tomatoes
  • 1 (6-oz.) can tomato paste
  • 1 to 1/2 cups chopped onion
  • 4 (14.5-oz.) cans beef broth
  • 2 cups water
  • 1 (32-oz.) pkg. frozen meatballs (I used slightly more)
  • 1 1/2 cups small pasta, uncooked  (I used ditalini)
  • Salt and pepper to taste
  • Garnish:  grated Parmesan cheese

Mix together all ingredients except garnish in a large stock pot over medium heat.  Bring to a boil; reduce heat to medium-low.  Cook, stirring occasionally, for 20 minutes, or until pasta is tender and meatballs are warmed through.  Garnish servings with Parmesan cheese.

Makes 6 to 8 servings.

“Care for creation honors the Creator.”

 

 

Jan17

White Sauce Chicken Enchiladas

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White Sauce Chicken Enchiladas

This is so easy to make and very delicious.  Make sure you use small tortillas.  I used medium to large size and they were too big and didn’t fit on the plate very well.

I also think that if you like it more spicy, use Pepper Jack cheese.  I didn’t think the chilies gave it much heat at all.

  • 2 1/2 cups cooked and shredded chicken
  • 3 cups shredded Monterey Jack cheese, divided
  • 10 small soft flour tortillas
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 (4-oz.) can diced green chilies (I used milk, but you can use whatever heat you like.)

Preheat over to 350 degrees.

Combine shredded chicken and 1 cup cheese.  Fill tortillas with mixture and roll each one.  Place in a greased 9 x 13″ casserole dish.

Melt butter in a pan over medium heat.   Stir in flour and whisk for a minute over heat until slightly thickened.  Add broth and whisk together.  Cook over heat until it’s thick and bubbles up.  Take off heat and let cool slightly before adding in sour cream.  (If too hot, it may curdle.)

Pour mixture over enchiladas and add remaining cheese to top.  Bake for 20 to 23 minutes then broil for 3 minutes to brown the cheese.

Serves 6.

“By God’s grace, we can have our best witness in the worst of times.”

Jan17

Raisin Bran Muffins with Maple Syrup

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Raisin Bran Muffins with Maple Syrup

These muffins are delicious!  I used black walnuts in these because I love black walnuts for one, and because that is all I had in the house when I baked them.  But you can use any nut you like or leave them out all together.

If you don’t want to make all of the muffins at one time, you can refrigerate the batter and bake whenever you want them.

  • 3/4 cup maple syrup
  • 2 eggs
  • 2 1/2 cups raisin bran flakes, crushed
  • 1 cup buttermilk or sour milk
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 cup chopped nuts

Heat oven to 400 degrees.

Combine maple syrup and eggs, then crushed raisin bran flakes.  Let the mixture stand for 5 minutes.

Using a wooden spoon, beat in the buttermilk or sour milk.  (I didn’t have buttermilk so I made sour milk by adding 1 tablespoon white vinegar or lemon juice to one cup whole milk and let it sit for about 10 minutes.) Stir in flour and baking soda and fold in chopped nuts.

Pour batter into greased muffin pans.  Bake for about 20 minutes.

Makes 12 muffins.

“Yielding to the Holy Spirit leads to right living.”

 

Dec21

Easy Eggnog Pie

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Easy Eggnog Pie

This is the season for eggnog and what an easy dessert to make.  And soooo delicious!!

  • 1 (3.4-oz.) pkg. instant vanilla pudding
  • 2 cups eggnog
  • 1 cup heavy cream
  • 1 tablespoon confectioners sugar
  • 1 (9-in.) graham cracker crust

Whisk pudding and eggnog together until set.  Beat heavy cream with sugar until stiff.  Add half of the whipped cream to eggnog mixture.  Pour into pie crust and top with remaining whipped cream.  (Cool Whip may be used, if desired.)

Sprinkle with nutmeg, if desired and refrigerate.

Serves 8.

“When we are His, He is ours, forever.  You have made us for yourself, Lord.  Our hearts are restless until they can find rest in You.”

Dec21

Scalloped Potatoes and Ham

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Scalloped Potatoes and Ham

Here I go again with potatoes.  I just love potatoes about any way you fix them.  This recipe is outstanding!

  • 1/2 cup butter
  • 1/2 cup flour
  • 1 teaspoon salt (Use 2 teaspoons here if you ever make it without the ham)
  • 3 cups whole milk
  • 3 cups cooked, chopped ham (about 1 pound)
  • 1 onion, chopped or 1 tablespoon onion powder
  • 1/2 cup shredded cheddar cheese
  • 5 – 6 cups potatoes, pared and sliced

Heat oven to 350 degrees.

Melt butter in a large sauce pan over low heat;  blend in flour and salt.  Cook, stirring constantly, for about 1 minute.  Remove from heat and gradually stir in milk.  Return to heat;  cook until thickened and bubbly.

Fold in ham, onion and cheese.  Pour over potatoes in a large bowl.  Stir gently and then pour into a buttered 9 x 13 inch baking dish.  Cover with foil.  Bake for 30 minutes.  Uncover and continue to bake for 1 hour.

Let stand for 10 minutes before serving.

8 servings.

“We need each other to get where God wants us to go.”

Dec21

Amish Broccoli / Cauliflower Salad

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Amish Broccoli / Cauliflower Salad

Delish!!!  One of my very favorite salads, if not the most favorite.  It’s addicting!

  • 1 head broccoli, chopped
  • 1 head cauliflower, chopped
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1/2 pound bacon, fried and crumbled
  • 1 cup shredded cheddar cheese

Combine chopped broccoli and cauliflower in large bowl.

In a separate bowl combine mayonnaise, sour cream, sugar and salt to make a dressing.  Add the dressing to the broccoli/cauliflower mix, stirring to evenly coat the veggies.  Stir in the bacon and cheese.  Serve.

“Daily prayers lessen daily worries.”

Dec14

Mini Strawberry Santas

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Mini Strawberry Santas

Not a very professional job decorating these cuties.  But I think they will eat pretty good tomorrow for my luncheon and cookies exchange.

  • 1 pint fresh strawberries, hulled
  • 1 tablespoon confectioners’ sugar
  • 1 cup heavy whipping cream
  • 1 tablespoon chocolate sprinkles

Cut the hulled-side strawberries so they can stand up on a plate.  Slice the tip off each strawberry to make the “hat”; set aside.

Beat cream and confectioners’ sugar in a glass or metal bowl until soft peaks form.  Lift your beater or whisk straight up; the whipped cream will form soft mounds.

Spoon a large dollop of whipped cream on top of strawberry base for the ‘face’ and ‘beard’.  Set the ‘hat’ atop the ‘face’.  Add a dot of whipped cream, using a toothpick, on top of the ‘hat’ for the ‘pom-pom’ and  2 dots on the strawberry base for ‘buttons’.  Place 2 sprinkles on the ‘face’ for ‘eyes’.

Note:  I used Cool Whip for these santas.

“Our willingness to seek reconciliation with others shows God’s heart to them.”

 

Dec14

Danish Butter Cookies

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Danish Butter Cookies

These icebox cookies are great to make ahead.  Make them up into logs, put them in the frig and cut them off whenever you need some cookies.  Decorate them any way you want or eat them plain.  Yum!!

  • 2 cups butter (1 pound), softened
  • 3 cups sugar
  • 1/2 teaspoon cream of tartar
  • 1 egg
  • 4 1/2 to 5 cups flour

Beat butter, sugar, cream of tartar and salt in mixing bowl until combined.  Add egg, beat until well combined.  Beat in as much flour as you can, then stir in enough remaining flour to make a stiff dough. (I used 4 1/2 cups.)  Divide dough into thirds.  Shape into logs about 1 1/2 inches in diameter and 9 inches long; wrap and chill until firm, 1 to 3 hours.

Preheat oven to 375 degrees.

Cut rolls into 1/4 inch slices and arrange 1 inch apart on a parchment lined cookie sheet.  Sprinkle with decorating sugar (if using).  Bake until bottoms and edges are golden brown, 8 to 10 minutes.

Makes about 7 dozen cookies.

“Linger in God’s Word and you’ll find stories of faith.”