Category Archives: Recipes

Feb19

Chocolate Chocolate Chip Muffins

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Chocolate Chocolate Chip Muffins

The muffin marathon continues. You want a chocolate fix, this one’s for you. Delicious!!!

  • 1 cup all purpose flour
  • 6 tablespoons cocoa powder
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup chocolate chips
  • 3/4 cup sugar
  • 4 tablespoons unsalted butter, melted
  • 1 egg
  • 1 cup buttermilk
  • 1/2 teaspoon vanilla extract

Preheat oven to 400 degrees. Spray muffin tin or line with paper cups.

Sift together flour, cocoa powder, baking powder, baking soda and salt. Toss chocolate chips in the dry ingredients.

Whisk together sugar, butter, egg, buttermilk and vanilla until well blended.

Stir wet mixture into dry and stop stirring when flour has just disappeared, but there are still lumps. Do not overmix.

Use a large cookie scoop to drop scoops of batter into the muffin tin. Dividing the batter evenly should fill the cups up nearly all the way.

Bake for 18 – 20 minutes, until the interior of muffin is 195 degrees. You can also touch the top center of the muffin with your fingertip, and you’ll know it’s done if the muffin springs back.

Remove the muffins from the pan, setting them on a wire rack to cool. I let them cool for about 5 minutes, at which point the chocolate will still be gooey but won’t burn your mouth.

Makes 12 muffins. (155 calories per muffin)

“Learn from praise and criticism, then shelve them and move on.”

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Feb17

Banana Nut Muffins

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Banana Nut Muffins

I have been in a muffin baking marathon lately. My husband and I just love to have a muffin and a cup of coffee in the middle of the afternoon. These are some of the best I’ve made. You must try them. You will love them!!

  • 1 stick unsalted butter, room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup mashed very ripe bananas (3 small to medium)
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped nuts, optional
  • Turbinado cane sugar, for sprinkling on top of muffin

Preheat oven to 350 degrees. Lightly grease a 12 cup muffin pan.

Cream butter and sugar until light and fluffy in mixer. Add the eggs, beating well.

Add dry ingredients together and combine with the butter mixture. Blend well. Add bananas, sour cream and vanilla. Stir well. Stir in nuts, and fill muffin cups 3/4 full. (I use an ice cream scoop.)

Sprinkle tops of muffins with turbinado sugar. Use as much or as little as you’d like. I like a little, my husband like a lot. (I buy my sugar in the sugar packets so sometimes I use one per muffin, which I think is a lot, or use 1/2 packet per muffin.)

Bake 20 to 25 minutes, until cake tester comes out clean.

Cool 10 minutes before removing from pan.

“Let us be bold as we witness for God.”

Feb16

Raisin Bran Muffins

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Raisin Bran Muffins

When I make these muffins, I have to make two dozen as they get eaten so fast. They are very quick and easy to make and pretty healthy for you also. Grab one to take with you for a morning pick me up to go with a cup of coffee. Or a snack anytime of day.

  • 2 cups raisin bran cereal
  • 1 1/2 cups milk (I use organic whole milk)
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg, beaten (I use large eggs)
  • 1/2 cup brown sugar, packed (I used light brown sugar, but you could use dark brown sugar, if you prefer.)
  • 2 tablespoons unsalted butter, melted

Mix cereal with milk; set aside to soften.

In a large bowl, combine remaining ingredients; stir in cereal mixture.

Fill lightly greased or paper-lined muffin cups about 2/3 full with batter.

Bake at 350 degrees for 20 to 25 minutes.

Makes one dozen.

.“Be the living expression of God’s kindness; kindness in your face , kindness in your eyes, kindness in your smile, kindness.”

Feb16

Lemon-Blueberry Cake with White Chocolate Frosting

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Lemon-Blueberry Cake with White Chocolate Frosting

My daughter made this for our Christmas this year. It was so delicious, we couldn’t stop eating it.

Cake

  • 3 1/3 cups cake flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup (1 1/2 sticke) unsalted butter, room temperature
  • 2 cups sugar
  • 1/3 cup fresh lemon juice
  • 1 teaspoon (packed) grated lemon peel
  • 4 large eggs
  • 1 cup plus 2 tablespoons buttermilk
  • 2 1/2 cjups fresh blueberried

Frosting

  • 11 ounces good-quality white chocolate (such as Lindt or Baker’s), finely chopped
  • 12 ounces cream cheese, room temperature
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 2 tablespoons fresh lemon juice
  • Addtional blueberries (optional)
  • Lemon slices (optional)

Preheat oven to 350 degrees. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides; line bottoms with rounds of parchment paper.

Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until blended, scraping down sides of bowl occasionally. Beat in lemon juice and peel, then eggs 1 at a time. Continue to beat until well blended. Beat in dry ingredients in 4 additions alternately with buttermilk in 3 additions. Fold in berries. Transfer batter to pans. Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on racks.

Stir white chocolate in top of double boiler set over barely simmering water until almost melted. Remove from over water and stir until smooth. Cool to lukewarm. Beat cream cheese and butter in large bowl until blended. Beat in lemon juice, then cooled white chocolate.

Turn cakes out onto work surface. Peel off parchment. Place 1 cake layer, flat side up, on platter. Spread with 1 cup frosting. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Garnish with additional blueberries and lemon slices, if desired. (Can be made 1 day ahead. Cover with cake dome; refrigerate. Let stand at room temperature 1 hour before serving.)

Makes 10 to 12 servings.

“To rule your tongue, let Christ rule in your heart.”

Feb11

Pumpkin-Shaped Cheeseball

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Pumpkin-Shaped Cheeseball

I made this for Thanksgiving this year and it was so good. Now, you wouldn’t have to make it into a pumpkin if you wanted to serve it for another party. You could just make it into a cheeseball and serve anytime of the year. It was rather addicting!

  • 1 8-oz, block cream cheese, softened
  • 1 8-oz. tub vegetable cream cheese
  • 2 tablespoons Hidden Valley Ranch mix (regular or spicy)
  • 3 green onions, sliced
  • 1 red bell pepper, finely diced (leave the stem)
  • 2 cups shredded sharp cheddar cheese, divided

Using an electric or stand mixer, combine both cream cheeses.

Stir in 2 tablespoons Hidden Valley Ranch mix, green onions, red bell pepper and one cup shredded cheddar cheese.

Spread out a large sheet of plastic wrap.

Sprinkle about 1/4 cup shredded cheddar cheese onto the plastic wrap.

Then top with cheese ball mixture.

Take the rest of the shredded cheddar cheese and sprinkle it onto the tops and sides of the cheese ball and wrap it up well with plastic wrap.

Two layers of plastic wrap work best. It needs to be well-wrapped and wrapped tightly. Now wrap it up with four large and wide rubber bands.

We don’t want any cheese ball mix squeezing out while we’re putting on the rubber bands. You may need to double wrap each rubber band to get those long indentations we’re looking for to make the pumpkin shape.

Place cheese ball into the fridge for a minimum of two hours (overnight is best). Not only do the flavors get better as it sits, but as the mixture cools, it will help it to form the pumpkin shape.

When ready, cut off the rubber bands and carefully remove the plastic wrap.

Then add on the red bell pepper stem to the top. Just gently push it in there.

Serve with your favorite buttery crackers.

“We were created to give God glory”

Feb11

Easy Orange Rolls

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Easy Orange Rolls

These are my husband’s very favorite. He likes anything with orange and these really hit the spot. They are made with frozen Rhodes rolls and topped with a sauce made with a fresh orange juice glaze. Super easy to make also.

  • 12 frozen Rhodes dinner rolls
  • 1/3 cup melted unsalted butter
  • Zest of 1 orange
  • 1/2 cup sugar

Place frozen rolls in a greased 9 x 13-inch baking pan. (I have tripled this recipe and put 36 rolls on a baking sheet.)

Cover with greased plastic wrap and let thaw according to package directions. This usually takes 4 to 5 hours depending on the temperature in your kitchen.

When ready, preheat oven to 350 degrees.

Mix your melted butter, sugar and zest together in small bowl and pour evenly over the tops of the rolls.

Bake, uncovered, 18 to 20 minutes.

“Jesus, thank You for willingly dying for our sins and offering forgiveness. Teach us to submit to Your rule.”

Jan25

Orange Creamsicle Pie

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Orange Creamsicle Pie

This delicious pie makes two beautiful pies. Even though I made this in the wintertime, it would be really good for a spring dessert. I froze one of the pies and glad I did, it came in real handy with unexpected company.

  • 8 oz. cream cheese, softened
  • 16 oz. frozen whipped topping, thawed
  • 1 cup orange juice
  • 1 (4-oz.) box instanat vanilla pudding
  • 1 (3-oz.) box orange jello
  • 2 (6-oz.) prepared graham cracker crusts

Soften cream cheese at room temperature starting a couple hours before making your pies; the cream cheese must be super soft in order to avoid lumps in the pie filling.

Blend cream cheese and frozen whipped topping well; add orange juice and beat with mixer until very creamy and then stir in.

Divide filling between graham crusts; chill at least 3 hours before serving.

Makes 2 pies, 8 servings each.

What praises do you have to give to God?

Aug7

Loaded Cauliflower Casserole

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loadedcauliflowercasserole

Loaded Cauliflower Casserole

We had this for dinner last night along with Zesty Chicken Breasts, and it was “oh so” delicious!  Also healthy and keto friendly.

  • 2 lbs. cauliflower florets, cut in bite size pieces
  • 1 (8-oz.) box cream cheese, softened
  • 1/2 cup sour cream
  • 3 cups (12-oz.) Cheddar-Jack cheese, finely shredded
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 6 slices crispy cooked bacon, coarsely chopped
  • 1/4 cup chopped fresh chives (reserve one tablespoon for the top)
  • Salt and Pepper, to taste

Steam cauliflower until fork tender, approximately 10 minutes.  Drain well in colander.

Preheat oven to 425 degrees.  Grease 9 x 13-inch baking dish.

In a large bowl combine cream cheese, sour cream, cheddar-jack cheese, garlic powder, and onion powder.  Mix until creamy and smooth.  Gently stir in cauliflower, 1/2 the bacon and chives.  Season with salt and pepper.

Spoon into casserole dish and top with remaining bacon.  Bake uncovered for 20-25 minutes or until the cheese is melted.  Top with remaining chives and serve.

Makes 6 servings.  (276 calories per serving)

“Children are God’s precious jewels – help them shine for Christ.”

 

Aug5

Banana Pancakes

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bananapancakes

Banana Pancakes

After watching a program on TV about a guy getting kidnapped and being held hostage for ransom and almost starving to death, and after finally getting back home to his wife, the first thing he wanted to eat was his wife’s banana pancakes.  Made me hungry for banana pancakes so here is a stack of deliciousness.

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 small, over-ripe banana, peeled
  • 2 large eggs
  • 1 cup plus 2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons unsalted butter, melted
  • Butter
  • Vegetable oil

In a medium bowl, whisk together the flour, sugar, baking powder and salt.

In a small bowl, mash the banana with a fork until almost smooth.  Whisk in the eggs, then add the milk and vanilla and whisk until well blended.  Pour the banana mixture and the melted butter into the flour mixture.  Fold the batter gently with a rubber spatula until just blended; do not over-mix. The batter will be thick and lumpy.

Set a griddle or non-stick pan over medium heat until hot.  Put a pad of butter and one tablespoon vegetable oil onto the griddle, and swirl it around  Drop the batter by 1/4-cupfuls onto the griddle, spacing the pancakes about 2 inches apart.  Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes.  Flip the pancakes and cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more.  Using the spatula, transfer the pancakes to a serving plate.

Wipe the griddle clean with paper towels, add more butter and oil, and repeat with the remaining batter.  Serve the pancakes while still hot with maple syrup, sliced bananas and confections’ sugar if desired.

Makes 12 4-inch pancakes.

“The wonder of creation causes us to say, “What a wonderful God!”

 

Jul30

Parmesan Chicken

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parmesanchicken

Parmesan Chicken

This is a really quick and easy meal to make.  I got a lot of oohs and aahs on this one.  I served this with Amish Broccoli / Cauliflower Salad.  Simple and so delicious!!

  • 6 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 2 eggs
  • 1 1/4 cups seasoned bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter
  • 2 tablespoons olive oil

Pound chicken breasts until they are 1/4 inch thick.

Combine flour, salt and pepper on a plate.  On a second plate, beat the eggs with 1 tablespoon water.  On a third plate, combine the bread crumbs and 1/2 cup Parmesan cheese.  Coat the chicken breast on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread crumb mixture; pressing lightly.

Heat 1 tablespoon butter and 1 tablespoon olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through.  Add more butter and oil and cook the rest of the chicken breasts.

Keep the chicken breasts warm for about 15 minutes on a sheet pan in a 200 degree oven while you are preparing the rest of the breasts.

Serves 6.

“We best pursue the wisdom of God when we pursue it together.”

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