Category Archives: Recipes

May16

Copycat KFC Cole Slaw

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Copycat KFC Cole Slaw

My grandson, Caleb, loves KFC Cole Slaw, so I had to make this for his birthday party along with his other favorite, BBQ ribs.

  • 1/2 cup mayonnaise
  • 1/3 cup sugar
  • 1/4 cup milk
  • 1/4 cup buttermilk
  • 2 1/2 tablespoons lemon juice
  • 1 1/2 tablespoons white vinegar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 8 cups finely chopped cabbage (about 1 head)
  • 1/4 cup shredded carrot (1 medium carrot)
  • 2 tablespoons minced onion

Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice).

Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper in a large bowl and beat until smooth.

Add the cabbage, carrots, and onion, and mix well.

Cover and refrigerate for a least 2 hours before serving.

Serves 10 to 12.

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

May16

Tomato and Cheddar on an English Muffin

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tomatoandcheeseonanenglishmuffin

Tomato and Cheddar on an English Muffin

I received a new cookbook for Mother’s Day, “Old-School Comfort Food” by Alex Guarnaschelli.  Alex has created the most mouth-watering sandwich!!  (I have slightly adapted it.)  I can’t wait until my tomatoes are ripe in my garden.

  • 1 Thomas’ English muffin, split open
  • Butter
  • 1 (3/8-inch-thick) slice tomato
  • Kosher salt and cracked black pepper, opt.
  • Pinch of sugar, opt.
  • 1 thick slice extra-sharp Cheddar, (make sure it covers English muffin)

Toast the English muffin until it is lightly browned.  Butter hot muffin right out of the toaster with lots of butter so it melts down into the nooks and crannies.

Season the tomato slices with salt, pepper, and sugar, if using.

Layer the cheese on the bottom half of the muffin.  Top with the tomato.  Put the muffin top over it and press down until some of the juice leaks out of the tomatoes.  Close your eyes.  Pretend you’re eight year old.  Enjoy.

Serves 1.

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

May16

Cheesy Chicken Chowder

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cheesychickenchowder

Cheesy Chicken Chowder

This chowder can be made pretty quickly.  I used leftover rotisserie chicken, but you could also use canned chicken.  You can poach your chicken in the broth before you get started also.  It is yummy!!

  • 32-oz. can chicken broth
  • 2 cups potatoes, peeled and diced
  • 1 cup carrots, peeled and thinly sliced
  • 1/2 cup onion, diced
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup butter
  • 1/3 cup flour
  • 2 cup milk
  • 2 cups shredded sharp Cheddar cheese
  • 2 cups cooked chicken chopped
  • 15-oz. can whole-kernel corn, drained

Bring broth to a simmer in a large stockpot over medium heat.  (This is when you would poach your chicken if doing so.)  Remove chicken and add vegetables, salt and pepper; cook until tender.  Melt butter in a separate saucepan; add flour and whisk until smooth.  Gradually add milk to butter mixture; cook and stir until mixture starts to thicken.  Add to stockpot; stir until well mixed.  Add cheese; stir until melted.  Add chicken and corn.  Simmer until heated through, about 3 to 5 minutes.

Serves 6.

“A good name honors our great God.”

Apr28

Pasta with Salmon Cream Sauce

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pastawithsalmoncreamsauce

Pasta with Salmon Cream Sauce

Oh my goodness, this was so good!

  • 12 oz. fresh or dried capellini, linguine, spaghetti, or other thin pasta
  • 1 stick unsalted butter
  • 1 cup frozen petite peas, thawed
  • 2 cups heavy cream
  • 2 cups (about 12 oz.) flaked cooked salmon or 1 (14.75-oz.) can red salmon, drained and bones and skin removed, and flaked
  • 1 cup freshly grated Parmesan cheese, preferably Parmigiano Reggiano
  • Salt
  • 1/4 cup minced fresh parsley, preferably flat-leaf Italian type or 1 tablespoon dried

Cook pasta al dente, according to directions on box.  Meanwhile, melt butter in skillet over medium heat.  Add peas and saute for 1 minute.  Add heavy cream, and reduce heat to low.  Add salmon, Parmesan cheese and salt to taste.  Simmer until cheese melts and salmon heated through, about 2 minutes; do not allow to boil.

Drain pasta and place in a heated bowl.  Pour sauce over the pasta.  Add the parsley and gently toss to mix well.  Serve immediately.

Serves 4 to 6.

“Christ is the ultimate answer to life’s greatest questions.”

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Apr20

Cheesecake Cookies

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Cheesecake Cookies

This recipe really intrigued me when I first read it.  It got me hooked when I read “absolutely fabulous”.  With only 5 ingredients, I had to try it.  It’s true, they are “absolutely fabulous”.  Just ask my husband, “the cookie monster”.  He said I needed to get this recipe on my blog quick, because there is people out there that don’t know what they are missing.

  • 1 cup butter, softened
  • 6 oz. cream cheese, softened
  • 2 cups sugar
  • 2 cups flour
  • 1 cup chopped pecans

Preheat oven to 350 degrees.  Cream together butter and cream cheese;  add sugar, beating until light and fluffy.  Add flour and beat well.  Stir in pecans.  Drop by teaspoonfuls (I used a small cookie scoop) onto ungreased cookie sheet and bake for 12 to 14 minutes.

Yields 4 dozen.

“We deserve punishment and get forgiveness; we deserve God’s wrath and get God’s love.”

Apr14

Green Pea Salad

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greenpeasalad

Green Pea Salad

This is one of the sides for my Easter dinner this year.  Very good and refreshing.  It can be made ahead of time.  Also a great potluck side dish.

  • 1/2 cup mayonnaise
  • 1/4 cup plus 2 tablespoons sour cream
  • 1/4 cup finely minced onion
  • 1/2 to 1 teaspoon sugar
  • Salt
  • 4 cups fresh baby peas, or two 10-oz. pkgs. frozen baby peas, thawed but uncooked
  • 6 oz. medium to sharp Cheddar cheese, cut into tiny cubes
  • 4 to 5 crisp cooked bacon slices, crumbled

Whisk together the mayonnaise and sour cream in a small bowl.  Add the onion, the smaller amount of sugar, and salt to taste.  Stir together the peas, cheese, and bacon in a large bowl.  Spoon on the mayonnaise mixture and toss lightly just until combined.  Add more sugar or salt if you wish.  Refrigerate for at least 30 minutes and up to 12 hours before serving.

Yield:  6 servings.

“God is my Father, I will never think of anything that He will forget, so why should I worry?”

Apr14

Chicken and Dressing

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Chicken and Dressing

Very quick and easy.  Dinner on the table in no time as long as you have your chicken cooked.  Quicker yet would be to buy a rotisserie chicken.  If you like comfort food, this is it.

  • 1 stick butter, melted
  • 1 (6-oz.) pkg. stuffing mix
  • 1 (3-lb.) chicken, cooked, boned, chopped
  • 2 cans cream of chicken soup
  • 2 cans chicken broth

Combine butter and stuffing mix in bowl, tossing to mix well.  Spread in a 9 x 13-inch greased baking pan, reserving 3/4 cup.

Arrange chicken over dressing.

Mix soup and broth together and pour over chicken.

Top with reserved stuffing mix.

Bake at 350 degrees for 33 to 35 minutes or until bubbly.

8 servings.

“No mistake is more dangerous than mistaking the identity of Jesus.”

Apr13

Chocolate Chip Ice Cream Cheesecake

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chocolatechipicecreamcheesecake

Chocolate Chip Ice Cream Cheesecake

My friend, Sandy, made this dessert for bridge and it was just “delicious”.  It would make a very refreshing summer dessert.  It also makes 3 pies, but can be kept in the freezer for a long time.  Something you could pull out of the freezer when unexpected company comes to visit.

  • 3 (8-oz.) pkgs. cream cheese, softened
  • 1/2 gallon vanilla ice cream, softened
  • 1 (5.1-oz.) pkg. instant vanilla pudding mix
  • 1 (12-oz.) pkg. chocolate chips
  • 3 (9″) graham cracker crusts

Mix all together and spoon in chocolate chips.  Pour mixture in 3 graham cracker crusts.  Freeze.

Makes 3 pies.

“God wants us to pray before we do anything at all.”

Apr11

Egg Salad Spread

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Egg Salad Spread

I love deviled eggs.  This is a wonderful way to serve them as an appetizer.  It is delicious!

  • 1 dozen hard-cooked eggs, divided
  • 3/4 cup mayonnaise
  • 4 oz. cream cheese, cubed, softened
  • 2 tablespoons white vinegar
  • 1 tablespoon Dijon mustard
  • 3 green onions, sliced, divided
  • 1/8 teaspoon paprika

Reserve 1 egg for garnish.  Cut remaining eggs lengthwise in half.  Remove yolks, place in food processor.  Add mayo, cream cheese, vinegar, mustard and 12 egg white halves; process until blended.  Spoon into medium bowl.

Chop remaining egg white halves coarsely.  Add to cream cheese mixture with 2/3 of the onions; mix lightly.

Chop reserved egg finely; sprinkle over egg mixture in bowl along with remaining onions.  Garnish with paprika.

Serve with assorted cut-up veggies and crackers.  (I loved water crackers with this.)

“Everything God does is marked with simplicity and power.”

Apr10

Strawberry Cream Dessert

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Strawberry Cream Dessert

This is such an easy and delicious dessert to make.  I made this for our bridge group and everyone loved it.  My 10-year old grandson loves strawberries and he was considering having this for his birthday cake this month.  We will just have to wait and see what he decides.

  • 1 1/2 cups sugar
  • 5 tablespoons cornstarch
  • 1 pkg. (3-oz.) strawberry jello
  • 2 cups water
  • 2 lbs. fresh strawberries, hulled, divided
  • 1 pkg. (8-oz.) cream cheese, softened
  • 1 can (14-oz.) sweetened condensed milk
  • 1 carton (12-oz.) frozen whipped topping, thawed
  • 1 prepared angel food cake (8 to 10-oz.), cut into 1-inch cubes

For glaze, in a large saucepan, combine the sugar, cornstarch and jello.  Add water and stir until smooth.  Cook and stir over medium-high heat until mixture begins to boil.  Cook and stir 1 to 2 minutes longer or until thickened. Remove from the heat; cool completely.  Cut half of the strawberries into quarters; fold into glaze.

In a small bowl, beat cream cheese until smooth.  Beat in milk until blended.  Fold in whipped topping.

In a 9 x 13-inch baking dish, layer half the cake cubes, glaze and cream mixture.  Repeat layers.  Cut remaining strawberries in half and arrange over the top.  Cover and refrigerate for at least 2 hours or overnight.

12 to 16 servings.

“To be doing good is man’s most glorious task.”