Category Archives: Recipes

Apr10

Tangy Beef Brisket

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Tangy Beef Brisket

This amazing recipe is made in the oven and is so juicy and tender.  My son-in-law just loves the sauce on on this.

  • 1 large onion, diced
  • 1/2 cup butter
  • 1 bottle (28-oz.) ketchup
  • 1 1/2 cups packed brown sugar
  • 1/2 cup Worcestershire sauce
  • 1/3 cup lemon juice
  • 2 tablespoons chili powder
  • 1 1/2 teaspoons hot pepper sauce
  • 1 teaspoon prepared horseradish
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 (6-lb.) boneless beef brisket (not corned beef)

In a saucepan, saute onion in butter until tender.  Add the next nine ingredients; bring to a boil.  Reduce heat; simmer, uncovered, for 30 to 40 minutes.  Place brisket in a roasting pan.  Add 3 cups of sauce.  Cover and bake at 350 degrees for 4 hours, basting occasionally.  Skim fat.  Remove brisket; thinly slice the beef and return to pan.  Add remaining sauce, if desired.

Yield:  12-14 servings (6 cups sauce).

“The Bible has treasures of wisdom to mine.”

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Apr2

Hot Tuna Melts

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Hot Tuna Melts

This is like a hot tuna salad sandwich.  So yummy!!  I was making these for 6 people so I tripled the recipe.  They all got gobbled up!

  • 1/3 cup mayonnaise
  • 1/4 cup sliced pimiento-stuffed Spanish olives, drained
  • 3 hard-cooked eggs, chopped
  • 3 tablespoons sweet pickle relish
  • 2 tablespoons finely chopped onion
  • 1 (5-oz.) can solid white tuna in spring water, drained and flaked
  • 2 English muffins, split and lightly toasted
  • 4 sharp Cheddar cheese slices

Preheat broiler with oven rack 5 1/2 inches from heat.  Stir together first 5 ingredients in a medium bowl: add tuna, stirring gently to blend.  Spoon on muffin halves; place on a baking sheet.

Broil 2 minutes.  (I left mine in for about 5 minutes.)  Top each with a cheese slice; broil 1 more minute or until cheese melts.

Makes 4 servings.  (I think it makes 2 servings.)

“Remembering Christ’s death gives us courage for today and hope for tomorrow.”

Apr2

Tater Tot Casserole

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Tater Tot Casserole

I have been making this delicious casserole for years and I thought I had put it on my blog.  My daughter went to get the recipe off the blog and it wasn’t there.  So, here it is.  Comfort food at its best!!

  • 1 lb. lean ground beef (uncooked)
  • Salt and pepper
  • 1 (10 1/2-oz.) can cream of chicken soup
  • 1/2 soup can milk
  • 6 cheddar cheese slices (or any cheese that you prefer)
  • 1 (2-lb.) bag tater tots (I used about 3/4 of this bag)

Preheat oven to 350 degrees.

Mix beef, soup, milk together in bowl and transfer to an 8 or 9-inch baking dish.  Top with cheese slices and then tater tots.

Bake for 1 to 1 1/2 hours until real bubbly.

Serves 6.

“The Light of the World knows no power failure.”

Apr2

Oreo Lasagna

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Oreo Lasagna

My friend, Shirley, made this for bridge a couple of months ago.  It was so delicious!  You can make this a healthier version by using reduced-fat cream cheese, skim milk, and fat-free Cool Whip.

  • 10-12 oz. pkg. Oreo cookies
  • 2 tablespoons butter, melted
  • 8 oz. pkg. cream cheese, softened
  • 1/4 cup sugar
  • 2 tablespoons milk
  • 8 oz. container Cool Whip
  • 4 pk. chocolate pudding cups (or make 1 pkg. instant chocolate pudding)

Spray a 11 x 7-inch casserole dish.

In food processor, or in ziploc, closed bag, crush Oreo cookies.  Set aside 3/4 cup Oreo crumbs for topping.  Combine remaining Oreo crumbs with melted butter.  Press buttered Oreos into bottom of dish and chill.

In a small bowl whip cream cheese until light and fluffy.  Mix sugar, milk and 1 1/4 cups Cool Whip into mixture until well combined.  Spread cream cheese mixture over Oreo crust until smooth and even.

Layer pudding cups in even layer over cream cheese.  Spoon remaining Cool Whip over pudding and gently smooth.  Sprinkler remaining crushed Oreo’s on top.

Place in refrigerator to chill at least 4 hours but overnight is best.

Serves 8.

“Those who know Jesus as their Friend are never alone.”

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Apr2

Creamy French Dressing

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Creamy French Dressing

This dressing has a little bit of a kick to it.  I love it, but if it is too much for you, either cut back on the vinegar or add a little more mayonnaise.  If you like regular French dressing, leave the mayonnaise out.

  • 1/2 cup ketchup
  • 1/2 cup vegetable or canola oil
  • 1/4 cup white wine vinegar or distilled white vinegar
  • 2 tablespoons sugar
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon hot sauce, opt.
  • 1/4 cup mayonnaise

Whisk all ingredients together in a bowl until smooth.  Refrigerate in an airtight jar for up to a week.

Makes 1 1/4 cups.

“Those who know Jesus as their Friend are never alone.”

Mar21

Lemon Curd Tartlets

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Lemon Curd Tartlets

I took these to a church dinner tonight and they were devoured.  This would also be a simple little dessert for Easter.  For a quicker dessert yet, buy your lemon curd.

  • 3 eggs
  • 1 cup sugar
  • 1/2 cup fresh lemon juice
  • 1 tablespoon grated lemon zest
  • 1/4 cup butter, cubed
  • 1 pkg. (1.9-oz.) frozen miniature phyllo tart shells, thawed
  • Fresh raspberries, mint leaves and/or sweetened whipped cream, opt.

In a small heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice and zest until blended.  Add butter, cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon.  Transfer to a small bowl, cool for 10 minutes.  Cover and refrigerate until chilled.

Just before serving, spoon lemon curd into tart shells.  Garnish with raspberries, mint and/or cream if desired.  Refrigerate leftovers.

Makes 15 tartlets.

* I had quite a bit of lemon curd left, so I think you could buy a second box of phyllo shells and use it up or you could use it for something else.

“God can use you at any age – if you are willing.”

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Mar19

Chocolate-Dipped Peanut Butter Bugles

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Chocolate-Dipped Peanut Butter Bugles

I don’t know what I was thinking the day I made these.  My goodness, they were time consuming!  But man-o-man, they are gooood!!!  They are the best eaten cold.  Keep them in the fridge.

  • 1 cup peanut butter
  • 1/4 cup powdered sugar
  • 1 (7.5-oz.) bag of Bugles
  • 1 (12-oz.) bag chocolate chips

Combine peanut butter and powdered sugar with electric mixer until creamy.  Fill a piping bag or plastic zip-top bag with peanut butter mixture (if using zip-top bag, snip a small hole in one corner).  Pipe peanut butter mixture into each Bugle until just full.  (You won’t be able to use all of the Bugles, because some are duds with flat openings, but that’s okay, you’ll have enough good ones.)  Melt chocolate chips, and dip open ends of stuffed Bugles into chocolate.  Set each on aluminum foil or parchment paper for several hours, until chocolate is firm again.  Refrigerate.

“May the memory of our earthly place point us with hope to our heavenly place.”

Mar19

Oven-Barbequed Salmon

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Oven-Barbequed Salmon

When I made this, I thought it was going to be way too spicy for me.  But not.  Very delicious!  Other than the marination, it was pretty quick and easy.  Something a little different other than the norm.

  • 1/4 cup orange juice
  • Juice from 1 lemon
  • 4-6 salmon fillets
  • 2 tablespoons brown sugar
  • 1 tablespoon chili powder
  • 1 tablespoon paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt

Combine orange juice and lemon juice, and pour into a large zip-top bag.  Add salmon fillets, and marinate 2-4 hours in refrigerator.

Cover a large baking sheet with aluminum foil, and spray liberally with cooking spray.  Combine brown sugar and remaining ingredients, then add to a pie plate or other deep dish. Remove salmon fillets from marinade, and shake off any excess.  Dredge fillets in spice mixture (on both sides), and place on prepared baking sheet.  Bake at 425 degrees for 15 minutes, or until salmon is done and flakes easily with a fork.

“Jesus is the hope that calms life’s storms.”

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Mar19

Parmesan Baked Potatoes

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Parmesan Baked Potatoes

I made these for dinner tonight to go with our salmon and they were delicious.  I think this will be what I make for Easter this year.  They are so quick and easy.

  • 6 tablespoons butter, melted
  • 3 tablespoons grated Parmesan cheese
  • 8 medium unpeeled red potatoes (about 3 lbs.), halved lengthwise*

Pour butter into a 9 x 13-inch baking pan.  Sprinkle Parmesan cheese over butter.  Place potatoes with cut side down over cheese.  Bake uncovered, at 400 degrees for 40-45 minutes or until tender.

*If you use smaller potatoes, baking time will be less.  Just test by sticking a knife into the middle of a potato and it should slide right in and out.

“God’s justice and mercy intersect at the cross.”

 

Feb23

Mock Mac and Cheese with Bacon

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Mock Mac and Cheese with Bacon

This is a very low-carb recipe.  Cauliflower substitutes for the pasta.  I made this for my son when he was over for lunch one day and it went over very big.  We all loved it!

You may substitute ham for the chicken, if you like, and use any cheese you prefer.

  • 1 large head cauliflower, chopped
  • 1 cup chopped broccoli
  • 1 cup cooked cubed chicken
  • 3/4 cup heavy cream
  • 4 oz. cream cheese, sliced
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon garlic powder
  • 2 cups shredded Cheddar cheese, divided
  • 6 oz. cooked bacon, chopped

Preheat oven to 375 degrees.  Spray a 9 x 9-inch casserole dish with nonstick cooking spray.  (I used a slightly bigger dish).  Bring a large pot of salted water to a boil.

Cook cauliflower and broccoli in boiling water for about 5 minutes, or until crisp yet tender.  Drain well; pat between layers of paper towels to dry, and transfer to prepared baking dish, along with the cooked chicken.

Bring cream to a simmer in a small saucepan, and whisk in the cream cheese, mustard, salt, pepper and garlic powder.

Stir in 1 1/2 cups of the cheese and whisk for just a minute until melted and combined.  Remove from heat and pour over the ingredients in the casserole dish.

Sprinkle cooked bacon over all, top with the remaining 1/2 cup of cheese, and bake for 15 minutes, or until browned and bubbling.  Let cool for 5 minutes before serving.

Makes:  8 servings

Calories 325, Fat 25g, Protein 20g, Fiber 1.5g, Net Carbs 3g

“To strengthen your faith in God, seek the face of God.”