Category Archives: Recipes

Mar14

Ranch Dressing

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ranchdressingRanch Dressing

This is the best ranch dressing you’ll ever taste.

  • 1/4 cup black pepper
  • 1 1/2 cups parsley flakes
  • 1/2 cup garlic salt
  • 2 tablespoons kosher salt
  • 1/4 cup garlic powder
  • 3/4 cup onion powder
  • 2 tablespoons dill weed

Mix all ingredients together and store in a canning jar or any airtight container.  Will keep for a long time in the pantry.  Makes about 3 1/2 cups of dry mix.

To make dressing:  Whisk together –

  • 2 cups mayonnaise
  • 2 cups buttermilk
  • 1 1/2 cups sour cream
  • 1 teaspoon lemon juice
  • 2 tablespoons mix

Refrigerate for 2 hours.

Makes 1 3/4 quarts.  (I made a half recipe)

“Our tendency to wander is matched by God’s willingness to pursue.”

 

 

 

 

Feb25

Lemon Cheesecake Pie

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Lemon Cheesecake Pie

This is a very quick and easy dessert to make.  Sooo yummy!!

  • 1 pkg. (8-oz.) cream cheese, softened
  • 1/2 cup sugar
  • 1 can (21-oz.) lemon pie filling, divided
  • 1 carton (8-oz.) frozen whipped topping, thawed
  • 1 (9-oz.) graham cracker crust

In a small bowl, beat cream cheese and sugar until smooth.  Beat in three fourths of the pie filling.  Fold in the whipped topping. Spoon into crust.  Spread remaining pie filling over cream cheese layer.  Refrigerate for at least 15 minutes before serving.

Makes 8 to 10 servings.

“The only real thirst-quencher is Jesus – the living water.”

 

 

Feb25

Cashew-Chicken Rotini Salad

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Cashew-Chicken Rotini Salad

This is a beautiful and fresh salad to serve at potlucks or picnics.  Spring is coming and the perfect meal-in-one.  Delicious!  It makes quite a large amount, so I made a half recipe.

  • 1 pkg. (16-0z.) spiral or rotini pasta
  • 4 cups cubed cooked chicken (I poached my chicken and it was very moist)
  • 1 can (20-oz.) pineapple tidbits, drained
  • 1 1/2 cups sliced celery
  • 3/4 cup thinly sliced green onions (I left out)
  • 1 cup seedless red grapes
  • 1 cup seedless green grapes
  • 1 pkg. (5-oz.) dried cranberries
  • 1 cup ranch salad dressing
  • 3/4 cup mayonnaise
  • 2 cups salted cashews

Cook pasta according to package directions.  Meanwhile, in a large bowl, combine the chicken, pineapple, celery, onions, grapes and cranberries.  Drain pasta and rinse in cold water; stir into chicken mixture.

In a small bowl, whisk the ranch dressing and mayonnaise.  Pour over salad and toss to coat.  Cover and refrigerate for a least 1 hour.  Just before serving, stir in cashews.

Makes 12 servings.

“With God, all things are possible.”

 

Feb15

Red Velvet Cheesecake

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redvelvetcheesecake

Red Velvet Cheesecake

This is an easy no-bake white chocolate cheesecake.  Layered between red velvet cake rounds.  I made this for my Valentine’s Day meal for my family.  Rest of menu was Bacon-wrapped Filet, Twice Baked Potatoes and Creamed Corn.  Delicious!

  • 2 (9-inch) red velvet cake rounds (I used a cake mix, but you can use any red velvet cake recipe you like)
  • 2 cups (8-oz.) confectioners’ sugar
  • 8 tablespoons unsalted butter, softened
  • 3 (8-oz.) packages cream cheese, softened
  • 3/4 teaspoon vanilla extract
  • Pinch salt
  • 1 1/2 teaspoons unflavored gelatin
  • 1 1/2 cups heavy cream
  • 6 oz. white chocolate, chopped
  • 1/2 cup granulated sugar
  • White chocolate curls

For the cake:  Using serrated knife, split cakes horizontally 1 inch from bottom.  Using your fingers, crumble tops into small crumbs; set crumbs aside in airtight container.  Set 1 remaining cake round in 9-inch springform pan; reserve second cake round.

For the Frosting:  Using stand mixer fitted with paddle, beat confectioners’ sugar and butter on medium-high speed until fluffy, about 2 minutes.  Cut 8 oz. cream cheese into 4 pieces and add 1 piece at a time, continuing to beat until incorporated, about 30 seconds.  Beat in vanilla and salt.  Refrigerate frosting until ready to use.

For the filling:  Sprinkle gelatin over 1/2 cup heavy cream in small saucepan and let sit until gelatin softens, about 5 minutes.  Cook mixture over low heat until edges are just bubbling.  Add white chocolate and continue to cook, stirring constantly, until just melted and smooth.  Set aside to cool slightly, about 15 minutes.  Using clean stand mixer fitted with whisk, whip remaining 1 cup heavy cream on medium-high speed to soft peaks, 1 to 2 minutes; transfer to medium bowl and set aside.  Using now-empty stand mixer fitted with paddle, beat remaining 1 pound cream cheese and granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes.  Reduce speed to medium-low, add white chocolate mixture, and mix until just combined, scraping down sides of bowl as needed.  Using rubber spatula, gently fold in whipped cream until combined.

To assemble:  Spread filling over cake in pan and smooth into even layer.  Place remaining cake round, cut side down, on top.  Cover with plastic wrap and refrigerate until set, about 6 hours.  Run thin knife between cake and sides of pan; remove sides of pan.  Transfer cake to cake stand or plate.  Spread frosting in even layer over top and sides of cake.  Gently press reserved cake crumbs onto sides of cake.  Place mound of chocolate curls in center of cake.

“Words spoken rashly do more harm than good.”

Feb15

Hoop Cheese Mac and Cheese

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Hoop Cheese Mac and Cheese

This is the simplest mac and cheese that you can make.  My husband says it is the best he has ever eaten.  Hoop cheese is a farmer’s style cheese that commonly has a red or black wax rind.  This cheese is getting rather hard to find, so if you can’t find it, just use a good Cheddar.  I actually used Longhorn-style mild cheddar.

  • 2 cups dry elbow macaroni
  • 12 oz. red wax hoop cheese, cubed
  • 1 (5-oz.) can evaporated milk

Bring 1 quart of water to a boil in a medium saucepan over medium-high heat.  Once boiling, add 1/2 tablespoon salt and macaroni, and cook until tender.  Drain the macaroni, and return it to the pot over low heat.  Add the cheese and evaporated milk.  Stir until the cheese is melted and creamy.  Serve immediately.

Serves 4.

“Worship of the masterful Creator begins with a grateful heart.”

 

 

Jan12

Craving Beans

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cravingbeans

Craving Beans

The story behind this dish is that once you eat it, you end up craving it.  It works as a main dish or a side dish.  And you can make it in the slow cooker or make on the stove.  This is also a pantry meal, as most of the ingredients will already be in your pantry.  And if you cook it on the stove, it only takes 30 minutes.

  • 1 can (16 oz.) red kidney beans, undrained
  • 1 can (16 – 28 oz.) baked beans, undrained (I use vegetarian)
  • 1 can (16 oz.) butter beans, undrained
  • 4 to 6 hot dogs, sliced into small rounds
  • 2 tablespoons dried chopped onion
  • 1 heaping tablespoon prepared mustard
  • 1/2 cup ketchup
  • 3/4 cup brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

Combine all of the ingredients in a 5 to 6-quart slow cooker or Dutch oven.

If using a slow cooker:  Cover and seal the pot and cook until thick and bubbly, 7 to 8 hours on low, 3 to 4 hours on high.

If using a Dutch oven:  Cook over medium heat, stirring often, until the mixture begins to bubble.  Reduce the heat to low and simmer, uncovered, until thick, about 30 minutes.

Serve hot.

Serves 4 to 6.

“The promise of Christ’s return calls us to persevere in faith.”

Jan4

Hot Black-Eyed Pea Dip

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Hot Black-Eyed Pea Dip

This is sooooo yummy!

  • 1 tablespoon butter
  • 1 small onion, diced
  • 1/2 to 1 tablespoon finely chopped pickled jalapenos
  • 1/4 teaspoon ground cumin
  • 4 oz. cream cheese, softened
  • 1/3 cup sour cream
  • 1 (10-oz.) can Rotel diced tomatoes and green chilies, drained
  • 1 (15-oz.) can seasoned black-eyed peas, drained
  • Salt and pepper
  • 1/2 cup shredded Mexican cheese or Cheddar

Preheat oven to 350 degrees.

Melt butter in a pan and add onion.  Cook until soft.

Add remaining ingredients to pan except cheese.  Stir to evenly mix and remove from heat.  Check for seasoning and add salt and pepper to taste.

Transfer dip to a greased cast iron skillet or baking dish.  Sprinkle shredded cheese on top.

Place in oven and bake for 20 minutes or until warm and cheese is melted.

Serve with tortilla chips.

“When we bend our knees to pray, God bends His ear to listen.”

 

Jan4

Cocktail Meatballs

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Cocktail Meatballs

I made these meatballs a little too large, but nobody seemed to care.  They were devoured.

  • 2 lbs. lean ground beef
  • 2 eggs
  • 1/4 cup water
  • 1 cup bread crumbs
  • 6 tablespoons minced onion (or use 6 teaspoons dried onion)
  • 1 (16-oz.) can jellied cranberry sauce
  • 1 1/2 cups chili sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon lemon juice

Preheat oven to 350 degrees.

In a large bowl, mix together ground beef, eggs, water, bread crumbs, and onion.  Roll into small meatballs.

Bake in preheated oven for 20 to 25 minutes, turning once.

In slow cooker or large saucepan over low heat, blend cranberry sauce, chili sauce, brown sugar, and lemon juice.  Add meatballs, and simmer for 1 hour before serving.

Serve in the slow cooker on warm.

“God may lead us into troubled waters to deepen our trust in Him.”

Jan4

Scalloped Corn

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Scalloped Corn

This is one of the sides I fixed for Christmas this year.  Everyone thought it was delicious.

  • 14 Ritz crackers
  • 1 slice hearty white sandwich bread, torn into pieces
  • 3 tablespoons unsalted butter, melted
  • 12 medium ears corn, husks and silk removed (about 8 to 9 cups) (I used my corn that I had frozen)
  • 1 1/4 cups half-and-half
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper

Heat oven to 450 degrees.  Spray an 8-inch square baking dish with cooking spray.  Pulse crackers, bread, and butter in food processor until coarsely ground.

Cut off kernels from corn.  Bring kernels, half-and-half, salt, and pepper to boil in large saucepan.  Reduce heat to medium-low and simmer, covered, until corn is tender, 20 to 30 minutes.

Puree 2 cups corn mixture in blender until thick and smooth.  Return puree to cooked corn and stir to combine.  Transfer corn mixture to prepared dish.  Top with crumb mixture and bake until golden brown 7 to 10 minutes.

Serves 8.

Make ahead:  Once transferred to baking dish, filling can be refrigerated, covered, for up to 3 days.  Refrigerate crumb topping separately.  Bring filling to room temperature, cover with foil, and bake for 20 minutes at 400 degrees.  Increase temperature to 450 degrees, remove foil, top with crumb mixture, and bake until golden brown, 7 to 10 minutes.

“When it comes to helping others, don’t stop at nothing.”

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Dec19

Fruitcake Cookies

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Fruitcake Cookies

These cookies are very moist and chewy.

  • 2 (8-oz.) packages yellow candied pineapple, chopped
  • 1 (8-oz.) package red candied cherries, chopped
  • 1 (8-oz.) package green candied cherries, chopped
  • 2 cups golden raisins
  • 4 cups chopped pecans or walnuts
  • 3 1/2 cups all-purpose flour, divided
  • 1/2 cup butter, softened
  • 1 cup firmly packed light brown sugar
  • 4 large eggs, separated
  • 3 tablespoons milk
  • 1 tablespoon baking soda
  • 1/4 cup brandy (I used water)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon nutmeg

Preheat oven to 325 degrees.  Combine first 5 ingredients in a large bowl; add 1 cup flour, and toss gently to coat.

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well after each addition.  Add egg yolks, beating well.

Combine milk and baking soda, stirring until baking soda is dissolved; add to butter mixture.  Add brandy, spices, and remaining 2 1/2 cups flour, beating until blended.

Beat egg whites at medium speed until stiff peaks form; fold into batter.  Fold fruit mixture into batter.

Drop dough by level tablespoonfuls onto lightly greased baking sheets.

Bake at 325 degrees for 12 to 15 minutes or until lightly browned.  Let cool 2 to 3 minutes on baking sheets.  Remove to wire racks to cool.  Store in airtight container.  Makes about 10 dozen.

“Immanuel – God with us!”