Category Archives: Recipes

Feb13

World’s Best Lasagna

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worldsbestlasagnaWorld’s Best Lasagna

The sauce for this recipe is outstanding.  Make it a day ahead for the flavors to develop.  And it can also be used for many other pasta dishes.

For sauce

  • 1 lb. sweet Italian sausage
  • 3/4 – 1 lb. ground beef
  • 1/2 cup minced onion
  • 2 cloves garlic, crushed
  • 1 (28-oz.) can crushed tomatoes
  • 2 (6-oz.) cans tomato paste
  • 1 (15-oz.) can tomato sauce
  • 1/2 cup water
  • 2 tablespoons sugar
  • 1 1/2 teaspoons dried basil
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon Italian seasoning
  • 1 3/4 – 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 tablespoons chopped fresh parsley

For lasagna

  • 12 lasagna noodles
  • 16 oz. ricotta cheese (I used 32 oz.)
  • 1 egg (I used 2)
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon salt
  • 16 oz. sliced or shredded mozzarella cheese
  • 3/4 cup grated Parmesan cheese

1.  In a large, heavy pot, cook sausage, ground beef, onion and garlic over medium heat until well-browned.  Stir in crushed tomatoes, tomato paste, tomato sauce and water.  Stir in sugar, basil, fennel seeds, Italian seasoning, salt, pepper and parsley.  Simmer, covered, for 1 1/2 hours, stirring occasionally.

2.  Bring a large pot of lightly salted water to a boil.  Boil lasagna noodles for 8 to 10 minutes.  Drain noodles and rinse with cold water.  In a mixingt bowl, combine ricotta cheese with egg, parsley and salt.

3.  Preheat oven to 375 degrees.

4.  Spread 1 1/2 cups of meat sauce in the bottom of a 9 x 13-inch baking dish.  Arrange 6 noodles lengthwise over meat sauce.  Spread with one half of the ricotta cheese mixture.  Top with half the mozzarella cheese.  Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.

Continue layering:  1 1/2 cups sauce, 6 noodles, remaining ricotta cheese, 1/4 cup Parmesan, 1 1/2 cups sauce, remaining half of mozzarella and 1/4 cup Parmesan.

Cover with foil; to prevent sticking, spray foil with cooking spray so cheese doesn’t stick to the foil.

Bake for 25 minutes.  Remove foil, and bake an additional 25 minutes.  Cool 15 to 20 minutes before serving.

Serves 12.

Makes 7 cups sauce.

(I didn’t use all the sauce or all the ricotta mixure.)

“The true test of our character is what we do when no one is watching.”

Feb13

Slow Cooker Chicken, Bacon & Tater Tot Bake

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slowcookerchickenbacontaterSlow Cooker Chicken, Bacon & Tater Tot Bake

This is delicious and very easy meal to prepare.  I should have diced up my chicken which I didn’t do, so it was a little difficult to serve.

  • 1 (32-oz.) bag tater tots
  • 1 (3-oz.) jar Real bacon pieces
  • 1 lb. boneless, skinless chicken breasts, diced
  • 3 cups shredded Cheddar-Jack cheese (or anything you prefer)
  • 3/4 cup milk

Spray slow cooker with nonstick cooking spray.

Layer half of the frozen tater tots on the bottom of slow cooker.  Sprinkle with 1/3 of the bacon pieces, then top with 1/3 of the cheese.

Add the diced chicken on top.  Then another 1/3 bacon pieces and another 1/3 cheese.

Layer rest of tater tots on top.  Then the remaining cheese and bacon.

Pour milk over the top.

Cover and cook on low about 4-6 hours.

Serves 8 to 12.

slowcookerchickenbacontaterii

** If you want to make this in the oven instead, spray a 9 x 13 baking dish, layer the same way.  Cover and bake  350 degrees for about 1 to 1 1/2 hours.

“The true test of our character is what we do when no one is watching.”

 

Feb12

Blueberry Streusel Coffee Cake

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blueberrystreuselcoffeecakeBlueberry Streusel Coffee Cake

I took this to Bible study yesterday.  They loved it.

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1/2 cup milk
  • 1/2 cup butter, softened
  • 1 cup fresh or frozen blueberries
  • 1 cup chopped pecans, opt.

Streusel Topping

  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup cold butter

In a large bowl, combine the flour, sugar, baking powder and salt.  Whisk the egg, milk and butter; stir into dry ingredients.  Fold in blueberries and pecans.  Spread into a greased 9-inch square baking pan.

For topping, combine sugar and flour in a bowl; cut in butter until crumbly.  Sprinkle over batter.  Bake at 375 degrees for 35 – 40 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack.

** If using frozen blueberries, use without thawing to avoid discoloring the batter.

Makes 9 servings.

“God works in us to grow us into what He wants us to be.”

Feb12

Bacon-Cheddar Deviled Eggs

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baconcheddardeviledeggsBacon-Cheddar Deviled Eggs

These are a twist to the classic deviled eggs.

  • 12 hard-cooked eggs
  • 1/2 cup mayonnaise
  • 4 bacon strips, cooked and crumbled
  • 2 tablespoons finely shredded cheddar cheese
  • 1 tablespoon honey mustard
  • 1/4 teaspoon pepper, opt

Slice eggs in half lengthwise; remove yolks and set whites aside.  In a small bowl, mash yolks.  Stir in the mayonnaise, bacon, cheese, mustard and pepper*.  Stuff or pipe into egg whites.  Refrigerate until serving.

* I put everything into my food processor and pulsed until smooth.

Makes 2 dozen.

“Faith is not accepting the fact of God but of receiving the life of God.”

Feb6

Cheesy Ham Chowder

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cheesyhamchowderCheesy Ham Chowder

This is a comforting soup on a cold winter’s night.  It can be made in less than an hour.  It is full of potatoes, carrots and ham.  Delicious!!

  • 10 bacon strips, diced
  • 1 large onion, chopped
  • 1 cup diced carrots
  • 3 tablespoons all-purpose flour
  • 3 cups milk
  • 1 1/2 cups water
  • 2 1/2 cups cubed potatoes
  • 1 (15 1/2-oz.) can whole-kernel corn, drained
  • 2 teaspoons chicken bouillon granules
  • Pepper to taste
  • 3 cups (12-oz.) shredded cheddar cheese
  • 2 cups cubed fully cooked ham

In a Dutch oven, cook the bacon over medium heat until crisp.  Using a slotted spoon, remove to paper towels to drain.  In the drippings, saute onion and carrots until tender.  Stir in flour until blended.  Gradually add milk and water.  Bring to a boil; cook and stir for 2 minutes or until thickened.

Add the potatoes, corn, bouillon and pepper.  Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are tender.  Add cheese and ham; heat until cheese is melted.  Stir in bacon.

Makes 6 large servings or 8-10 smaller servings.

“What we know of God encourages us to trust Him in all we do not know.”

Feb6

Coney Sauce

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coneysauceConey Sauce

This makes a large batch, but I like to freeze it so I have it for a quick meal.

  • 3 lbs. ground beef, browned and drained
  • 1 (28-oz.) can tomato puree
  • 1 cup chopped onion
  • 2 tablespoons chili powder
  • 1 1/2 tablespoons mustard
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 tablespoon salt
  • 1 tablespoon pepper, opt.
  • 1 teaspoon garlic powder

Brown and drain grease off beef.  Add the rest of the ingredients.  Bring to a boil and then turn down to simmer, cover and cook for about an hour.

Makes enough sauce for about 20 hot dogs.

* When I brown my ground beef, I use a fork to break it up.  A fork makes it very fine and you don’t have clumps of beef.

“One day God will put everything right.”

 

Jan25

Cheddar and Bacon Beer-Batter Bread

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cheddarandbaconbeerbatterbrCheddar and Bacon Beer-Batter Bread

This version is yummy also.

  • 3 cups all-purpose flour
  • 3 tablespoons sugar
  • 4 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 1 (2.8-oz.) jar of Real Bacon Pieces
  • 1 cup large shred Cheddar cheese
  • 1 (12-oz.) light-bodied beer
  • 4 tablespoons unsalted butter, melted

Heat oven to 375 degrees.  Grease a 9 x 5-inch loaf pan.

Combine flour, sugar, baking powder, and salt.  Add beer and mix until well combined.  Add cheese and bacon pieces and stir just until combined.  Pour into loaf pan and spread batter to corners.  Drizzle melted butter over top of batter.

Bake for 45 to 50 minutes.  Remove from oven and cool for 5 minutes in pan.  Remove to wire rack and cool.

“God knows us inside and out.  No renovation project is too big for Him.”

Jan25

Cinnamon-Raisin Beer-Batter Bread

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cinnamonraisinbeerbatterbre

Cinnamon-Raisin Beer-Batter Bread

Crunchy outside and moist and delicious on the inside.

  • 3 cups all-purpose flour
  • 3 tablespoons sugar
  • 4 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 1 tablespoon cinnamon
  • 1 cup raisins
  • 1 (12-oz.) light-bodied beer
  • 4 tablespoons unsalted butter, melted

Heat oven to 375 degrees.  Grease a 9 x 5-inch loaf pan.

Combine flour, sugar, baking powder, salt, cinnamon and raisins.  Add beer and mix until well combined.  Pour into loaf pan, spreading batter to corners.  Drizzle melted butter evenly over top of batter.

Bake for 45 to 50 minutes.  Cool bread in pan for 5 minutes and then remove to wire rack to cool.

Make glaze with 1/2 cup confectioners’ sugar, 1 tablespoon milk and 1/2 teaspoon vanilla.  Drizzle over top of bread.

“The gains of heaven will more than compensate us for the losses of earth.”

Jan25

Barbecued Beef Brisket

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barbecuedbeefbrisketBarbecued Beef Brisket

My guys couldn’t quit eating this.

  • 1 (4 to 5-lb.) beef brisket
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 2 tablespoons liquid smoke
  • 1/3 cup Worcestershire sauce
  • 3/4 cup barbecue sauce (your favorite)

Sprinkle beef with celery salt, garlic powder, and onion powder.  Place in a shallow dish.  Pour liquid smoke and Worcestershire sauce over meat; cover with aluminum foil, and refrigerate 8 hours, turning once.

Cover and bake at 300 degrees for 3 to 4 hours or until tender.   Remove beef from baking dish and shred with two forks.  Skim off as much fat as you can from the liquid.  Then reserve 1/2 cup liquid and combine with barbecue sauce.  Return all meat back to the dish with the remaining liquid.  Pour combined sauce over beef;  bake, uncovered, an additional 30 minutes.  Serve with additional barbecue sauce.

Servings:  8 to 10

“Time spent with the Lord is always time well spent.”

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Jan9

Elvis Pie

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elvispieElvis Pie

In honor of Elvis’ birthday yesterday, I made this pie.  Very good, but very rich.  Next time I make it, I will cut down on the sugar.

  • 1 cup creamy peanut butter
  • 1 (8-oz.) pkg. cream cheese, at room temperature
  • 1/3 cup sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 cup cold heavy cream
  • 1 (9-inch) prepared graham cracker pie crust
  • 2 large bananas, cut into 1/4-inch thick slices

Topping

  • 1 cup cold heavy cream
  • 1/4 cup sugar
  • Chopped roasted peanuts, for garnish, optional

To make the filling:  In the bowl of an electric mixer fitted with the paddle attachment, cream together the peanut butter, cream cheese, sugar, and vanilla at medium speed.  In a separate bowl, whip the cream until soft peaks form.  Using a rubber spatula, fold the cream into the peanut butter mixture until completely combined.  Scrape half the filling into the pie crust and smooth with a spatula.  Layer the sliced bananas on top of the filling, then spread the remaining filling over the bananas.  Cover with plastic wrap and refrigerate until set, at least 1 hour.

To make the topping:  In the bowl of an electric mixer fitted with the whisk attachment, whip the cream and sugar together until soft peaks form.  Spread over the surface of the pie.  Sprinkle the copped peanuts all over the top and serve to all your Elvis lovers out there.

“You ascended before our eyes, and we turned back grieving, only to find You in our hearts.”