Category Archives: Recipes

Oct7

Sloppy Joes for a Crowd

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Sloppy Joes for a Crowd

This is a great recipe for a church supper or when you need to serve a lot of people.  I made a half recipe for 6 people and I didn’t have a lot left.  I think that tells you they were pretty good.

  • 7 pounds lean ground beef
  • 1 1/2 cups finely chopped onion
  • 1 1/2 cups finely chopped celery
  • 1/2 cup brown sugar
  • 2 tablespoons prepared mustard
  • 6 cups tomato sauce
  • 1/2 cup white vinegar
  • 2 to 3 teaspoons minced garlic
  • Salt and pepper to taste
  • 1 1/2 cups (6-oz.) shredded sharp cheddar cheese
  • Hamburger buns

In a large skillet, brown beef, onion and celery.  Cook in batches, if necessary.  Drain any fat.  Add all remaining ingredients except last two; cook 10 minutes.

Stir in cheese; cook until melted.  Serve on buns.

Yield:  50 sandwiches

“May the words we speak point others to Jesus.”

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Oct7

Banana Toffee Cream

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Banana Toffee Cream

This is a very light dessert to make.  Quick and easy.  You can eat it right after you make it, but better after it sits in the frig for a while and gets colder.

  • 1/2 cup whipping cream, whipped
  • 1/2 cup English toffee bits or almond brickle chips
  • 1 large ripe banana, sliced (but not too ripe)

Combine whipped cream, toffee chips and banana.  Spoon into parfait glasses or dishes. Cover and refrigerate until serving.

Yield:  2 servings

“God has unlimited power.”

Oct7

Creamy Chicken and Cheese Burritos

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Creamy Chicken and Cheese Burritos

Need a quick dinner?  This doesn’t have a lot of ingredients and doesn’t take long to make.  Loved it!

  • 1 (8-oz.) pkg. cream cheese
  • 1 cup salsa
  • 2 cups chopped, cooked chicken breast
  • 1 (15.5-oz.) can pinto beans, drained and rinsed
  • 8 (6-inch) flour tortillas
  • 2 cups shredded Co-Jack cheese

Preheat oven to 350 degrees.  Lightly grease a 9 x 13-inch baking dish.

In small saucepan over medium heat, combine cream cheese and salsa.  Cook, stirring until melted and well blended.  Stir in chicken and pinto beans.  Fill tortillas with the mixture, roll and place into the prepared baking dish.  Spread cheese over the top. Cover with aluminum foil.

Bake for 30 minutes, or until heated through.  Garnish with you favorite toppings such as lettuce and tomatoes or sour cream.

Serves 4.

“Love people; love the truth.”

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Oct7

Apple Cinnamon Roll Crescents

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Apple Cinnamon Roll Crescents

Simple to make.  Quick, easy and delicious.

Icing

  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 2 tablespoons milk
  • 1/2 cup confectioner’s sugar

Crescents

  • 1 (8-oz.) tube refrigerated crescent roll dough
  • 2 tablespoons brown sugar
  • 1/4 teaspoon cinnamon
  • 1 tart apple (Granny Smith), cut into 8 slices

Prepare icing:

In a small saucepan over medium heat, gently melt butter and brown sugar, stirring often.  Once sugar is dissolved, stir in milk.

Using a whisk, mix in confectioner’s sugar.  Remove from heat and set aside.  Icing will thicken slightly as it cools.  (Any small lumps of sugar will often dissolve while resting.)

Assemble crescents:

Unroll tube of crescent dough onto parchment lined (or greased) baking sheet.  Break dough apart into triangles.

In small bowl combine brown sugar and cinnamon.  Sprinkle evenly over triangles of dough.

Place on apple slice on wide end of each crescent.  Beginning at long end roll up dough around apple slice to from crescent roll.

Bake in preheated 375 degree oven for 10 to 12 minutes or until golden brown.

Drizzle warm crescents with reserved icing.

“Daily blessings are reminders of God’s faithfulness.”

 

Oct3

Easy Cream of Corn Soup

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Easy Cream of Corn Soup

Simple soups are the solution when you’re in a hurry.  Try this yummy corn soup which starts with cans of cream-style corn.

  • 1/4 cup minced onion
  • 1/4 cup (4 tbsp.) butter
  • 1/4 cup flour
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 3 (14.75-oz.) cans cream style corn
  • 6 cups whole milk or half & half

Saute onion in butter in a large saucepan over medium heat until tender.  Stir in flour, salt and pepper.  Cook over low heat, stirring constantly, until smooth.  Stir in corn; bring to a boil, and boil 1 minute.

Stir in milk or half & half.  Heat thoroughly (do not boil) until thickened.  Serve.

If desired, remove from heat and cool slightly.  Process in container of an blender or food processor until smooth.  (I didn’t do this.)

Yield:  10 cups

“Wait and witness till Jesus returns.”

 

Sep27

Skillet Macaroni and Cheese

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Skillet Macaroni and Cheese

This was so easy to make and quick clean-up after.  My version is with ham and peas, but you can make it plain or with broccoli.  Delicious!

  • 3 1/2 cups water, plus extra as needed
  • 1 (12-oz.) can evaporated milk
  • 12 oz. (3 cups) elbow macaroni (small shells would work fine also)
  • Salt and pepper
  • 1 teaspoon cornstarch
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon hot sauce
  • 4 oz. diced deli ham
  • 1/2 cup frozen peas
  • 6 oz. shredded mild cheddar cheese (1 1/2 cups)
  • 6 oz. shredded Monterey Jack cheese (1 1/2 cups)
  • 3 tablespoons unsalted butter

Bring water, 1 cup evaporated milk, macaroni, and 1/2 teaspoon salt to vigorous simmer in 12-inch cast-iron skillet over medium-high heat.  Cook, stirring often, until macaroni is tender and liquid has almost completely evaporated, 8 to 10 minutes.

Whisk remaining 1/2 cup evaporated milk, cornstarch, mustard, and hot sauce together in bowl, then stir into skillet.  Stir in ham and peas.  Cook until sauce is slightly thickened, about 1 minute.

Off heat, stir in cheddar and Monterey Jack, 1 handful at a time, until melted.  Stir in extra hot water as needed to adjust consistency.  Stir in butter and season with salt and pepper to taste.

Serves 4 to 6.

“To avoid drifting away from God, stay anchored to the Rock.”

 

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Sep23

Garlic Shrimp

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Garlic Shrimp

These shrimp are delicious!  A crusty Parmesan-breadcrumb topping is dusted over these big garlicky shrimp before serving.  Grill or toast some French bread for sopping up the aromatic juices.  Yum!

  • 2 dozen large fresh shrimp
  • 1/4 cup olive oil
  • 1/4 cup chopped fresh parsley (I used dried)
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried crushed red pepper
  • 1/4 teaspoon pepper
  • 1/4 cup salted butter, melted
  • 1/4 to 1/2 cup breadcrumbs (I like the lesser amount)
  • 1/4 to 1/2  cup Parmesan cheese (I like the lesser amount)

Peel shrimp and devein.  Arrange in a 11 x 7 inch baking dish; pour oil over shrimp.  Combine parsley and next 3 ingredients; sprinkle over shrimp.  Cover and bake at 300 degrees for 15 minutes.

Turn shrimp over; drizzle with butter, and sprinkle with breadcrumbs and cheese.  Bake, uncovered, 5 to 10 more minutes.

Yield:  2 servings.

“God speaks through His Word when we take time to listen.”

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Sep23

Olive Garden Copycat Zuppa Toscana

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Olive Garden Copycat Zuppa Toscana

My husband loves this soup at Olive Garden so I made this for him yesterday.  It turned out very delicious!  I am not one for too hot of sausage so I used mild sausage, but he would have preferred it hotter.  Use whatever you like for your taste.  If you like it more spicy, you can add some red pepper flakes also.

  • 1 lb. Italian sausage (I used ground)
  • 2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices (leave skins on)
  • 1 small onion, diced (more if you like)
  • 3 strips thick sliced bacon, chopped
  • 4 cloves garlic, minced
  • 2 cups (4 oz.) kale (more if you like), washed, veins removed and chopped
  • 2 (14.5-oz.) cans chicken broth
  • 2 1/2 cups water
  • 1 1/4 cups heavy cream or half and half (heavy cream will make it thicker)

If you use sausage with casings, remove the casings and brown sausage in a large stock pot.  When sausage is browned, remove from pan and set aside.  Then put bacon and onion in pot and cook until both are done.  Add sausage back into pot and add garlic, chicken broth, water and potatoes.  Cook on medium heat for about 30 minutes until potatoes are done.  Add kale and heavy cream and simmer another 15 minutes.

Heat through and serve.

Serves 6.

“Serving shows our love for God.”

 

Sep23

Scrumptious Orange Bites

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Scrumptious Orange Bites

One bite of these cookies and you will know why they are scrumptious.  My husband loves anything with orange in it.  He loved these!

  • 1 1/3 cups flour
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 1/2 cups pitted whole dates, chopped
  • 8 tablespoons unsalted butter
  • 1/2 cup packed light brown sugar
  • 1 teaspoon grated orange zest
  • 1/2 cup orange juice
  • 2 large eggs
  • 1 cup butterscotch chips
  • 1 cup pecans, chopped
  • Confectioners’ sugar, opt.

Heat oven to 375 degrees.

Whisk flour, salt and baking soda together in bowl.

Bring dates, butter, brown sugar, orange zest and orange juice to simmer in saucepan and cook until mixture has thickened slightly and measures 2 cups, about 5 minutes.  Transfer mixture to large bowl and let cool to room temperature, about 30 minutes.

Whisk eggs into cooled date mixture, one at a time, until combined.  Fold in flour mixture until just combined, then fold in butterscotch chips and pecans.  Drop generous tablespoon-size portions of dough onto prepared baking sheets, spaced about 2 inches apart.  Bake cookies until edges are set and beginning to brown but centers are still soft and puffy, about 8 to 10 minutes.

Let cookies cool on sheets for 10 minutes, then transfer to wire rack and let cool completely.  Repeat with remaining dough using cooled baking sheet.  Lightly dust cooled cookies with confectioners’ sugar before serving, if desired.

Makes about 4 dozen.

“God speaks through His Word when we take time to listen.”

 

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Sep23

Hot Fudge Sauce

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Hot Fudge Sauce

This is so easy to make and so yummy!

  • 1 cup unsweetened cocoa powder
  • 1 cup sugar
  • 1 cup heavy cream
  • 1 stick salted butter, cut into pieces
  • 1 tablespoon vanilla, opt.

In medium saucepan, gently whisk together the cocoa powder and sugar.  Whisk in the cream, then turn the heat to medium and whisk it as it warms up.  When the mixture starts to heat up, add the butter and stir it in to melt.  Then when the mixture is nice and hot, add the vanilla and stir it to combine.  Let the sauce cool in the pan for 5 minutes, then transfer it to a mason jar.  Store it in the fridge (it will become solid as it cools).

To serve, scoop out the amount you need and place it in a microwave-safe bowl.  Heat it for 20 seconds, then stir and heat for another 10 seconds or until the sauce is warm.

Serves 8.

“Ask God to free you from your fears.”