Category Archives: Recipes

Aug20

Caramel Oatmeal Bars

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Caramel Oatmeal Bars

If you want something sweet, chocolaty, and caramely, this is for you.  Yum!!! They are delicious!

  • 64 caramels
  • 1/2 cup plus 2 tablespoons milk
  • 2 cups rolled oats
  • 2 cups all-purpose flour
  • 1 1/2 cups packed brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups butter, softened
  • 2 cups chocolate chips
  • 1 cup chopped pecans, opt.

Melt caramels in milk; set aside to cool slightly.  Heat oven to 350 degrees.  Mix oats, flour, brown sugar, baking soda, salt and butter together.  Press half of mixture into 9″ x 13″ baking pan.  Bake 10 minutes.  Sprinkle chocolate chips and nuts evenly over baked crust.  Drizzle with caramel mixture; top with remaining crust mixture.  Bake 15 to 20 minutes longer.  Makes 24 bars.

“Faith is seen in our actions.”

 

Aug20

Teatime Tuna Fish Sandwiches

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Teatime Tuna Fish Sandwiches

These tuna fish sandwiches are a little different than the norm.  They would be great for teas or weddings, but I just like them for everyday sandwiches.  They are absolutely wonderful!  Make sure you dice the celery and pickles very fine.  (Mine aren’t diced fine enough.)

  • 28 very thin slices firm, white bread (1-lb. loaf minus ends)
  • 8 tablespoons (1 stick) butter
  • 1 cup firmly packed, finely minced celery (6-8 stalks)
  • 1 (8 oz.) jar sweet pickles, drained and finely minced
  • 1 (7-oz.) can white albacore tuna fish, drained (I used more)
  • 1/4 cup mayonnaise
  • 2 teaspoons prepared mustard
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon salt

Place wrapped loaf of bread in freezer to firm slices while preparing filling. Place butter in a small bowl and let stand at room temperature until very soft.

Mince celery till exceedingly fine, so fine it will mound on a spoon;  place in mixing bowl.  Mince pickles as finely as celery.

Dump tuna fish into bowl.  Using fork shred finely into celery and pickles.

Add mayonnaise to mixture with mustard, lemon juice and salt.  Stir with a fork to blend.  Refrigerate filling while preparing bread.

Whip softened butter till light and fluffy.  Remove bread from freezer and spread each slice with thin layer of butter.

Spread about 2 heaping teaspoons of filling evenly on half of bread slices.  Cover with remaining slices.  Stack sandwiches (3 to 4 to a stack) and cut crusts from bread with a serrated knife.  Cut sandwiches in half.

Rinse clean tea towel or large napkin in cold water, wring out till just damp dry.  Place towel on large plate, stack sandwiches on it; fold napkin over sandwiches to form a neat package.  Refrigerate two hours or longer before serving.

Note:  Sandwiches will stay fresh for several days in refrigerator.  If towel becomes completely dry, moisten very lightly with cold water.  To take on a picnic, place cold, moist towel-wrapped sandwiches in plastic bag or wrap in foil and place on top of ice in ice bucket.

“Faith is seen in our actions.”

 

Jul19

Copycat Benihana Ginger Salad Dressing

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Copycat Benihana Ginger Salad Dressing

After having ginger dressing on a salad at a local restaurant, my daughter was in search of a recipe just as good.  She found this one and has been making it ever since.  We had never had ginger dressing before and we both fell in love with it.  I love it over iceberg lettuce. Making the dressing is as simple as dumping the ingredients into a blender, mixing it up and popping it into the frig to chill.

  • 1/2 cup minced onion
  • 1/2 cup peanut oil
  • 1/3 cup rice vinegar (we like the seasoned rice vinegar)
  • 2 tablespoons water
  • 2 tablespoons minced fresh ginger
  • 2 tablespoons minced celery
  • 2 tablespoons ketchup
  • 4 teaspoons soy sauce
  • 2 teaspoons sugar
  • 2 teaspoons lemon juice
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Combine all ingredients in a blender.  Blend on high speed for about 30 seconds or until all of the ginger is pureed.  Chill.

Makes 1 3/4 cups.

“Praise is the song of a soul set free.”

Jul15

Caramel Puff Corn – No Kernels, No Hulls

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Caramel Puff Corn

Oh my goodness, this is so good!!  It is lightly caramelized with a wonderful butter flavor.  The best thing though, is no kernels or hulls getting in your teeth.  You better make a double batch.  It will go fast.

  • 3 (3.5-oz.) bags Butter Flavored Puff Corn (I used Chester’s)
  • 2 sticks butter (1 c.)
  • 1 cup brown sugar
  • 1/2 cup light corn syrup or honey
  • 1/4 teaspoon baking soda

Heat oven to 250 degrees.

Spray a large roasting pan or two 9 x 13-inch pans with cooking spray.  Divide puff corn up between two dishes.  (I used a roaster.)

In medium sauce pan, combine butter, brown sugar, and corn syrup (or honey).  Stir constantly while bringing to a boil over medium high heat.  Once boiling, allow to boil for one minute.  Remove from heat and stir in baking soda.  Mixture will foam.  Stir until well blended.

Pour over puff corn.  Stir really well to coat.  Bake at 250 degrees for 45 minutes, stirring well every 15 minutes.  Allow to cool and store in an airtight container.

“There will be more reflection of Jesus when there is more reflection on Him.”

Jul15

Peach Ice Cream

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Peach Ice Cream

This has the consistency of soft-serve ice cream, if you eat it right away.  Very delicious.  It makes 2 quarts, but if you have a small electric ice cream freezer like I do, you should cut recipe in half.  When I was done freezing it, I put paper liners in a large muffin tin and scooped ice cream in them and then put them in the freezer.  When  frozen, I took them out of the muffin tin and put them in a plastic bag to store in the freezer.  It was great when you wanted some ice cream, it was already portioned out.  Take out of the freezer, take the paper liner off and put in a dish and eat.

  • 4 cups half-and-half, light cream, or milk
  • 1 1/2 cups sugar
  • 1 tablespoon vanilla extract
  • 2 cups heavy cream
  • 2 cups peeled, diced peaches (You may blend if you prefer.  I like little chunks in mine.)

In large bowl combine half-and-half, sugar, and vanilla.  Stir till sugar dissolves.  Stir in heavy cream.  Stir in diced or blended peaches.  Freeze ice cream mixture according to your manufacturer’s directions.

Makes 2 quarts.

“For a new start, ask God for a new heart.”

Jul12

Fresh Strawberry Bread

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Fresh Strawberry Bread

I found myself the other day wondering what I should do with some strawberries that needed to get eaten.  I must find something to make with them.  So, this is it.  Now, it doesn’t look a lot like strawberry bread, but it sure does taste like it.  Yum!  Moist and delicious.  This freezes well and makes delicious toast.

  • 1/2 cup butter
  • 1 cup sugar
  • 1/2 teaspoon vanilla extract (or almond, if you like)
  • 2 eggs, separated
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup crushed or chopped fresh strawberries

Cream together butter, sugar and vanilla extract.  Beat in egg yolks, one at a time.  Sift together flour, baking powder, baking soda and salt.  Add flour mixture alternately with strawberries to creamed mixture.

Beat egg whites until stiff.  Fold into strawberry mixture.  Line a 9 x 5-inch loaf pan with greased wax paper.  Turn batter into pan.  Bake at 350 degrees 50 to 60 minutes or until bread tests done.  Cool 15 minutes on rack.  Remove from pan and cool.

Makes 1 loaf.

“Faith in God’s goodness keeps hope alive.”

Jul12

Copycat “On The Border” Guacamole

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Copycat “On The Border” Guacamole

Both my husband and I have just fallen in love with guacamole.  Where have we been all this time?  This copycat recipe of On The Border’s is so addicting!!!  I double the lime juice and serve it with lime tortillas.  Delicious!!

  • 2 medium ripe avocados, chilled
  • 1 lime wedge (I use 2)
  • 1 tablespoon diced red onion
  • 1/2 tablespoon minced jalapeno (more, if you like it hotter)
  • 1 tablespoon chopped cilantro
  • 2 tablespoons diced tomato
  • 1/8 to 1/4 teaspoon salt

Mash avocados in a medium bowl, then add the juice of one lime wedge.  Stir in onion, jalapeno, cilantro, tomato and salt to taste.  Serve with tortilla chips.

Serves 2 to 4 as an appetizer.  (You might want to make a double or triple.)

“Keep running the race with eternity in view.”

Jun25

All-American Bacon, Lettuce & Tomato Salad

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All-American Bacon, Lettuce & Tomato Salad

This quick salad serves well as an entree or hearty side dish.

  • 1 large tomato, cubed 1/2-inch
  • 8 slices crisply cooked bacon, crumbled
  • 1 (10-oz.) bag (6 cups) mixed greens
  • 3/4 cup cream-style ranch dressing*
  • 8 oz. (2 cups) shredded Cheddar cheese

In large serving bowl layer tomatoes, bacon, lettuce, dressing and cheese.

* Substitute 3/4 cup your favorite creamy-style dressing.

Makes 8 servings.

Nutrition Facts (1 serving)

Calories 240; Protein 10 g; Carbohydrate 4 g; Fat 21 g; Cholesterol 40 mg; Sodium 610 mg

“Now is the time to invest in eternity.”

Jun4

Watergate Cake

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Watergate Cake

To make this cake, I had to talk my sweet niece, Rhonda, out of the recipe.  I guess it has been a secret for a long time.  And then I had to get her approval to put it on my blog.  Thank you, Rhonda.  And thank you to her daughter, Holly for helping me.  This is a delicious cake to make for St. Patrick’s Day.  Or any other day for that matter, but it is such a beautiful green, it just seems right for St. Patrick’s Day or Christmas.

  • 1 box white cake mix
  • 1 large pkg. instant pistachio pudding mix
  • 3/4 cup vegetable oil
  • 3 large eggs
  • 1 cup 7-Up or Sprite

In a mixer, combine all ingredients; mix well.  Pour into a greased and floured bundt cake pan.  Bake at 350 degrees for 40 to 50 minutes.  Cool completely and then frost.

Frosting

  • 1 large pkg. pistachio pudding mix
  • 1 pkg. Dream Whip (I used a small Cool Whip)
  • 1 cup milk

Beat everything together and frost cake.  Refrigerate.

“Witness for Christ with your life as well as your lips.”

May16

Toffee-Chocolate Chip Cookies

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Toffee-Chocolate Chip Cookies

These cookies are thin and slightly crispy.  My family loves toffee, so I had to try these.

  • 1 cup packed brown sugar
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1/4 cup honey
  • 1 egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 package (12-oz.) miniature semisweet chocolate chips
  • 1 package (6-oz.) almond brickle chips

Heat oven to 350 degrees.  Cream brown sugar, butter, shortening, honey and egg in large mixing bowl.  Mix in flour, baking soda, baking powder and salt.  Stir in chocolate chips and brickle chips.

Drop dough by rounded tablespoonfuls 2 inches apart unto ungreased cookie sheet.  Bake 10 to 12 minutes or until gold brown,

Makes about 4 dozen cookies.

Giant Toffee-Chocolate Chip Cookies:

Drop dough by level 1/4 cupfuls about 2 inches apart onto ungreased cookie sheet.  Don’t put more than six cookies on the sheet.  Bake 12 to 14 minutes or until edges are golden brown.  (Centers well be soft.)  Cool 3 to 4 minutes; remove from cookie sheet.

“We are shaped and fashioned by what we love most.”

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