Category Archives: Recipes

Jan12

Cowboy Caviar

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Cowboy Caviar

Another appetizer for our New Year’s/Birthday party.

  • 1 (15-oz.) can black-eyed peas, drained and rinsed
  • 1 (15-oz.) can black beans, drained and rinsed
  • 1 (15-oz.) can whole kernel corn, drained
  • 1/2 cup diced onion
  • 1/2 cup chopped green bell pepper
  • 1 (4-oz.) can diced jalapeno peppers
  • 1 (14.5-oz.) can diced tomatoes, drained
  • 1/2 teaspoon garlic salt
  • 1 cup Italian-style salad dressing (I used a packet of Good Seasons and made my own)

In a large bowl, combine all ingredients and mix well.  Cover and refrigerate overnight to blend flavors.

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

 

Jan12

Kale Caesar Salad

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Kale Caesar Salad

Well, I finally tried kale.  And this was the perfect recipe to try.  Kale still isn’t my favorite thing to eat, but this was really good.  Just ask my husband.  He loved it!

Salad

  • 12 ounces curly kale, stemmed and cut into 1-inch pieces (16 cups)
  • 1 ounce Parmesan cheese, grated (1/2 cup)

Croutons 

  • 3 ounces baguette, cut into 3/4-inch cubes (3 cups)
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt

Dressing

  • 1/2 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons lemon juice
  • 1 tablespoon white wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 3 anchovy fillets, rinsed
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup extra-virgin olive oil

For the salad:  Place kale in a large bowl and cover with warm tap water (110 to 115 degrees).  Swish kale around to remove grit.  Let kale sit in warm water bath for 10 minutes.   Remove kale from water and spin dry in salad spinner in multiple batches.  Pat leaves dry with paper towels if still wet.

For the croutons:  Adjust oven rack to middle position and heat oven to 350 degrees.  Toss all ingredients together in bowl.  Bake on rimmed baking sheet until golden and crisp, about 15 minutes.  Let croutons cool completely on sheet.  (Cooled croutons can be stored in airtight container at room temperature for up to 24 hours.)

I took the easy way out and bought a box of croutons.

For the dressing:  Process mayonnaise, Parmesan, lemon juice, vinegar, Worcestershire, mustard, anchovies, garlic, salt, and pepper in blender until pureed, about 30 seconds.  (I will use my food processor next time.)  With blender running, slowly add oil until emulsified.

Toss kale with 3/4 cup dressing in large bowl.  Refrigerate dressed kale for at least 20 minutes or up to 6 hours.  Toss Parmesan and croutons with dressed kale.  Serve, passing remaining, 1/4 cup dressing at table.  (I also add some grape tomatoes.)

Serves 4.

“Jesus died in our place to give us His peace.”

Jan12

Reuben Dip

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Reuben Dip

This was another big hit at our New Year’s/Birthday Party.  It was outstanding!!  It makes quite a large batch, but it was all gobbled up.

  • 1 (16-oz.) jar sauerkraut, drained and rinsed
  • 1/2 pound deli-style corned beef, shredded
  • 1 (8-oz.) pkg. cream cheese softened
  • 1 (8-oz.) pkg. shredded Swiss cheese
  • 1/4 cup Thousand Island salad dressing

Combine all ingredients in a slow cooker*.  Cover and cook on high setting for 45 minutes, stirring occasionally, just until heated through and cheese is melted.

* I didn’t put mine in a slow cooker.  I put it in a baking dish and put it in the oven at 300 degrees for 30 to 45 minutes until it was heated through.  I also stirred it occasionally.

Serve this with party rye slices.

Makes 6 to 7 cups.

“The difference Christ makes in your life is a story worth telling.”

Jan12

Bacon Wrapped Smokies

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Bacon Wrapped Smokies

This was one of the appetizers I made for our New Year’s/Birthday Party.  They went over very big.  Very easy three ingredient recipe to make.

  • 1 pound sliced bacon, cut into thirds (not thick cut)
  • 1 (14-oz.) pkg. beef cocktail wieners
  • 3/4 cup brown sugar, or to taste

Preheat oven to 325 degrees.

Wrap each cocktail wiener with a piece of bacon and secure with a toothpick.  (It is easier to wrap wieners with cold bacon, so keep it in the refrigerator while working with a third of it.) Place on a large baking sheet.

Sprinkle brown sugar generously over all.

Bake for 40 minutes, until sugar is bubbly.  To serve, place the wieners in a slow cooker and keep on the low setting.

“When we follow Jesus we get a new perspective.”

 

 

Dec31

Raspberry White Chocolate Swirl Cheesecake

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Raspberry White Chocolate Swirl Cheesecake

My daughter made this for Christmas this year.  It is so pretty and so delicious!  You might want to double the sauce for extra when you serve it.

  • 1 (10-oz.) pkg. frozen raspberries
  • 2 tablespoons sugar
  • 2 teaspoons cornstarch
  • 1/2 cup water
  • 1 cup chocolate cookie crumbs (from about 22 cookies)
  • 3 tablespoons plus 1/2 cup sugar
  • 1/4 cup butter, melted
  • 2 cups white chocolate chips
  • 1/2 cup half and half
  • 3 (8-oz.) pkgs. cream cheese, softened
  • 3 eggs, room temperature
  • 1 teaspoon vanilla extract

To make sauce:

Combine raspberries, sugar, cornstarch, and water in a saucepan; bring to a boil, and cook until sauce thickens, about 5 minutes.  Pour through a mesh strainer to remove seeds.

To make cheesecake:

Preheat oven to 325 degrees.

Mix together cookie crumbs, 3 tablespoons sugar, and butter in a bowl.  Press mixture into bottom of a 9-inch springform pan.

Melt white chocolate chips with half and half in a metal bowl set over a pan of simmering water, stirring occasionally until smooth.

Gently beat cream cheese and remaining 1/2 cup sugar with an electric mixer at low speed until smooth.  Beat in eggs 1 at a time.  Stir in vanilla and chocolate mixture.  Pour half of batter over crust, and drizzle 3 tablespoons sauce over it.  Add remaing batter, and spoon 3 tablespoons sauce on top.  Swirl batter with knife tip to create marbling effect on top.

Bake until center jiggles slightly and edges are puffed, 40 to 45 minutes.  Cool at room temperature 1 1/2 to 2 hours.  Cover with plastic wrap, and refrigerate 7 hours (or overnight) before removing from pan.  Serve with remaining sauce.

Makes 16 servings.

“Fear fades when we trust our Father.”

Dec29

French Onion Dip

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French Onion Dip

  • 2 tablespoons olive oil
  • 4 cups chopped onion
  • 3/4 teaspoon kosher salt, divided
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1/2 teaspoon garlic powder

Heat oil in a large skillet over medium heat;  add the onions and 1/4 teaspoon salt.  Cook and stir until onions are caramelized to a nice golden brown, about 20 minutes.  Remove the onions from the heat and cool.

Mix together sour cream, mayonnaise, garlic powder and remaining salt.  Stir in the onions when they are cool.  Cover and refrigerate the dip for at least 2 hours before serving.

“God is the only true God.”

 

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Dec29

Strawberry Cream Pie

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Strawberry Cream Pie

This is a recreation of a pie that I had at a restaurant that went out of business.  I can’t say that it is perfect, but it is pretty awesome.  And so easy!!  It actually makes two pies.

  • 2 pre-baked pie crusts
  • 2 (3.4-oz.) boxes of instant vanilla pudding and pie filling
  • 1 (21-oz.) strawberry pie filling
  • 1 large carton Cool Whip

Mix pudding as directed on box using 2 3/4 cups of milk.  Divide evenly between both crusts.  Then divide strawberry pie filling evenly between both crusts on top of pudding.  Then divide Cool Whip evenly between both crusts on top of strawberry filling.

Makes 2 delicious pies.

“The journey is better with someone who knows the way.”

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Dec27

Creamy Corn Casserole

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Creamy Corn Casserole

My grandson called this awesome!!

  • 1/2 cup butter, melted and cooled slightly
  • 2 eggs, beaten
  • 1 (8.5-oz) pkg. dry corn bread mix
  • 1 (15-oz) can whole kernel, drained
  • 1 (14.75-oz) can creamed corn
  • 1 cup sour cream

Preheat oven to 350 degrees.  Lightly grease a 9 x 9-inch baking dish.

In medium bowl, combine all ingredients.  Spoon mixture into prepared dish.

Bake for 45 minutes or until the top is golden brown.

“A limited situation may afford the soul a chance to grow.”

 

 

 

Dec27

Ultimate Pumpkin Pie

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Ultimate Pumpkin Pie

This is the most delicious pumpkin pie I have ever eaten.  (And I’m not very fond of pumpkin.)  Top this off with a lot of whipped cream and all I can say is “YUM”.

  • 1 (15-oz.) can pumpkin puree (not pie filling)
  • 1/2 cup light brown sugar, lightly packed
  • 1/4 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon kosher salt
  • 3 eggs, lightly beaten
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1 10″ unbaked pie crust
  • Dried beans, for blind baking

Preheat oven to 425 degrees.

Line pie pan with unbaked pie crust and place it on a sheet pan.  Line crust with parchment paper.  Fill the paper three-quarters full with beans and bake crust for 15 minutes, until edges start to brown.  Remove beans and paper (save the beans for another time), prick the crust all over with the tines of a fork, and bake for another 5 minutes.

Reduce oven temperature to 350 degrees.

Meanwhile, in a large bowl, whisk together pumpkin, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, salt, eggs, cream, and milk.  Pour filling into baked pie shell.  Bake for 55 to 65 minutes, until filling is just set in the middle and a knife inserted in the center comes out clean.  Set aside to cool completely.  Serve with whipped cream.

“A limited situation may afford the soul a chance to grow.”

 

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Dec27

Ginger Shortbread

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Ginger Shortbread

These cookies were a big hit at my husband’s train session a few weeks ago.  Rather them roll the dough out and cut out the cookies, I made them into ice box cookies by making them in a roll and them slicing them off.

  • 3 sticks unsalted butter, at room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 3/4 cup minced crystallized ginger

Preheat oven to 350 degrees.

In bowl of electric mixer, mix butter and sugar on medium-low speed just until they are combined.  Add vanilla and 2 teaspoons water and mix until combined.  In medium bowl, sift together flour and salt.  With mixer on low, slowly add flour mixture to the butter mixture and mix until the dough starts to come together.  Add ginger, then dump onto a surface dusted with flour and shape into a log about 3 inches in diameter.  Wrap in plastic wrap and chill for 30 minutes.

When ready to bake, take your roll out of the fridge and slices cookies about 3/8 inches thick.  Place cookies on an ungreased baking sheet and sprinkle with sugar, if desired.  Bake for 20 to 25 minutes, until edges start to brown.

Cool before eating.

Makes 20 to 24 cookies.

“A limited situation may afford the soul a chance to grow.”