Category Archives: Recipes

Jan9

Baked Spaghetti

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bakedspaghettiBaked Spaghetti

This is soooo good I can’t wait to eat leftovers.  As I was making the sauce, I was thinking, why wouldn’t jarred pasta sauce work for this?  It would, but this sauce is so good I doubt if I’ll ever use jarred.  This is definitely a 5 Star recipe.  You must try it, you’ll love it.

  • 1 (14.5-oz.) can diced tomatoes
  • 1 (14.5-oz.) can tomato sauce
  • 1 cup water
  • 1/2 cup diced onions
  • 1/2 cup diced green bell peppers
  • 2 cloves garlic, chopped
  • 1/4 cup chopped fresh parsley
  • 1 1/2 teaspoons Italian Seasoning
  • 1 1/2 teaspoons House Seasoning (recipe follows)
  • 1 1/2 teaspoons Seasoned Salt
  • 1 1/2 teaspoons sugar
  • 1 1/2 pounds ground beef
  • 8 ounces uncooked angel hair pasta
  • 1 cup grated Cheddar cheese
  • 1 cup grated Monterey Jack cheese

To make the sauce, in a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, and sugar.  Bring to a boil, then reduce the heat and simmer, covered, for 1 hour.  Crumble the ground beef in a saucepan.  Cook until no pink remains, then drain off the fat.  Add the ground beef to the stockpot.  Simmer for another 20 mintes.  While the sauce simmers, cook the pasta according to the package directions.  Cover the bottom of a 13 x 9 x 2-inch baking pan with sauce.  Add a layer of pasta, then half of the cheese; repeat the layers, ending with the sauce.  Bake at 350 degrees for 30 minutes.  Top with the remaining cheese, return to the oven, and continue to cook until the cheese is melted and bubbly.  Cut into squares before serving.

(I didn’t divide the cheese right so I ended up with all the cheese in the middle and none on top.)  Still delicious!!

**House Seasoning

  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder

Stir the ingredients together.  Keep the seasoning in a jar with the rest of your spices.

“Knowing the Bible helps us know the God of the Bible.”

Jan9

Chicken Casserole

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chickencasseroleChicken Casserole

My son had this at a Christmas party this year and thought it was so good he had to have the recipe.  We made it this week and it definitely is a keeper.  He said I put too much cheese on top from what he remembered, so maybe next time I make it, I will I will put half the cheese inside and half on top.

  • 1/2 cup celery, chopped
  • 1/2 cup onion, chopped
  • 3 cups chopped cooked chicken or turkey
  • 1 can cream of chicken soup
  • 1 (8-oz.) can sliced water chestnuts, drained
  • 1 (4-oz. can sliced mushrooms, drained
  • 2/3 cup mayonnaise
  • 1/2 cup sour cream
  • 1 cup shredded Cheddar cheese
  • 1 (8-oz.) pkg. crescent rolls
  • 1/2 cup slivered almonds, optional

Saute celery and onions in a large pan in 2 tablespoons butter until soft.  Add chicken or turkey, soup, water chestnuts, mushrooms, mayonnaise, and sour cream.  Heat mixture until bubbly.  Put into a greased 9 x 13-inch baking pan.

Separate crescent rolls in 2 rectangles and lay over top of mixture.  Sprinkle cheese and almonds over top.

Bake at 350 degrees for 20 to 25 minutes.

Serves 8.

“Be what God intends you to be – don’t pretend to be what you’re not.”

 

Jan3

Ranch Sausage Cups

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ranchsausagecupsRanch Sausage Cups

Very quick and easy appetizer to make.  And very delicious!

  • 1 pound cooked sausage, crumbled and drained well
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1 1/2 cups shredded sharp Cheddar cheese
  • 1/2 cup chopped pimientos, drained
  • 1 cup Ranch dressing
  • 1 pkg. wonton wrappers

Combine first 5 ingredients and mix well.  Spray muffin tins with cooking spray.  Place wonton wrappers in muffin tins and bake at 350 degrees for 5 minutes or until golden brown.  (They brown quickly.)  Remove wrappers from oven; fill with sausage-cheese filling and bake 5 to 10 minutes more.

“If God controls you on the inside, you’ll be genuine on the outside.”

 

Jan3

Rumaki

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rumakiRumaki

I have been making this appetizer for 40 years.  It is so good!!

  • 1/2 cup soy sauce
  • 1/4 cup sherry
  • 1 pound chicken livers
  • 1 pound bacon, cut in half
  • 1 (8-oz.) can sliced water chestnuts, drained

Mix soy sauce and sherry.  Marinate chicken livers for at least three hours.  Remove livers from marinade and cut into three portions.  Wrap a piece of chicken liver and water chestnut in a piece of bacon.  Secure with a toothpick.  Place appetizer on a foil lined baking sheet.  Bake at 400 degrees about 10 minutes and then turn over and bake for another 10 minutes.  Place on paper towels to cool slightly and then serve.

“Our salvation was infinitely costly to God, but it is absolutely free to us.”

 

 

Jan3

German Chocolate Cake

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germanchocolatecakeGerman Chocolate Cake

My grandson, Nathan, always wants German chocolate cake for his birthday every year.  Even though he liked the cake I made last year, I didn’t think it was blog worthy.  So this year I tried a different recipe and it turned out blog worthy.  But knowing the way I like to try different recipes all the time, I probably will try another one next year.

Pecan-Coconut Frosting:

  • 1 1/2 cups chopped pecans
  • 1 (7-oz.) pkg. sweetened flaked coconut
  • 1 (12-oz.) can evaporated milk
  • 1 1/2 cups sugar
  • 12 tablespoons (1 1/2 sticks) unsalted butter
  • 4 large egg yolks, slightly beaten
  • 1 1/2 teaspoons pure vanilla extract

Cake:

  • Solid vegetable shortening for greasing the pans
  • Flour for dusting the pans
  • 1 (18.25-oz.) pkg. plain German chocolate cake mix
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon pure vanilla extract

Preheat oven to 350 degrees.

For the frosting, spread the pecans and coconut on a baking sheet, and toast in the oven for 7 minutes, or until the pecans deepen in color and the coconut turns golden brown.  Remove the baking sheet from the oven and set aside.

Place the evaporated milk, sugar, butter, egg yolks, and vanilla in a large saucepan over medium heat.  Cook, stirring constantly, until thickened and golden brown in color, 10 to 12 minutes.  Remove from the heat.  Stir in the toasted pecans and coconut.  Cool to room temperature and spreading consistency, 30 minutes.

Meanwhile, generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour.  Shake out the excess flour.  Set the pans aside.

Place the cake mix, buttermilk, oil, eggs, and vanilla in a large mixing bowl.  Blend with an electric mixer on low speed for 1 minute.  Stop the machine and scrape down the sides of the bowl with a rubber spatula.  Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed.  The batter should look well combined.  Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.

Bake the cakes until they spring back when lightly pressed with your finger, 30 to 35 minutes.  Remove the pans from the oven and place them on wire racks to cool for 10 minutes.  Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack to that the cakes are right side up.  Allow to cool completely, 30 minutes more.

Place one cake layer, right side up, on a serving platter.  Spread the top with half the frosting.  Place the second layer, right side up, on top of the first layer and frost the top with the remaining frosting, leaving the sides unfrosted.

Store this cake, in a cake saver or under a glass dome, at room temperature for up to 3 days, or in the refrigerator for up to 1 week.  Or freeze it, wrapped in aluminum foil or in a cake saver, for up to 6 months.  Thaw the cake overnight in the refrigerator before serving.

Serves 16.

“God’s work in us isn’t over when we receive Christ – it has just begun.”

 

 

Jan3

Steak and Potato Stir-Fry

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steakandpotatostirfrySteak and Potato Stir-Fry

America’s favorite, in under 25 minutes – and just one pot to clean.  Good with a mixed green salad.

Flank steak is an economical choice of meat, but I will try something more tender next time.  Even so, my husband and I loved this meal.

Before you begin to cook, mix in bowl:

  • 12 ounces well-trimmed flank steak, halved lengthwise and cut on an angle into 1/4-inch-wide slices (2 cups)  (I cut mine too big)
  • 3 tablespoons Worcestershire sauce
  • 1 teaspoon minced garlic
  • 1/4 teaspoon pepper

Have ready:

  • Vegetable oil
  • 6 medium-size green onions, cut in 1 1/2-inch pieces
  • 1 cup frozen whole-kernel corn
  • 3 cups frozen potatoes O’Brien (from a 24-ounce bag), thawed
  • 1/2 teaspoon salt

Place a Wok or a Dutch oven over high heat about 3 minutes until very hot.  Add 1 tablespoon oil; tilt pot to coat bottom.  Add beef mixture; stir-fry 1 1/2 to 2 minutes until no longer pink.  (Do not overcook)  Spoon beef and juices into a large bowl.

Heat 1 teaspoon more oil in wok.  Add green onions and frozen corn; stir-fry 1 to 1 1/2 minutes until vegetables are crisp-tender.  Add to bowl with beef.

Heat 2 more tablespoons oil in wok.  Add potatoes; stir-fry 3 to 3 1/2 minutes until tender.  Pour in juices from bowl holding beef and vegetables; stir-fry potatoes 1 minute longer, scraping up brown bits from bottom of pot.  Return meat and vegetables to pot.  Sprinkle with salt and stir 1 minute until well blended and heated through.

Makes 4 servings.

“The good news of the gospel is too good to keep to ourselves.”

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Jan3

Fast Fudge

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fastfudgeFast Fudge

My grandson, Josh, loves fudge, so I made this for him for his birthday.

  • 2 cups sugar
  • 2/3 cup evaporated skim milk
  • 1/2 cup butter
  • 12 large marshmallows
  • Few grains of salt
  • 1 (6-oz.) pkg. semisweet chocolate morsels
  • 1 cup chopped pecans, optional
  • 1 teaspoon vanilla extract

Combine first 5 ingredients in a large saucepan.  Cook over medium heat until mixture comes to a boil, stirring gently; boil 5 minutes, stirring constantly.  Remove from heat.

Add chocolate morsels to marshmallow mixture, stirring until melted.  Add pecans, if using, and vanilla, stirring well.  Spread evenly in a buttered 8-inch square pan.  Cool and cut into squares.  Yield: 2 pounds.

Mocha Fudge:  Add 1 tablespoon instant coffee granules with the salt.

“He who has the Holy Spirit as his resource has already won the victory.”

 

 

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Jan3

Ina’s Pecan Squares

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inaspecansquares

Ina’s Pecan Squares

I made these for Thanksgiving this year and they were a big hit.  I must say though, they are sooooo delicious because they are sooooo rich.

It makes a huge pan of bars and will bubble over the edge of the pan, so be sure and put a piece of foil on the bottom rack of your oven.  I’m thinking next time I make them, I will divide the recipe between two 9 x 13″ baking pans.  That should keep them from bubbling over.  Or just make a half recipe and put in one pan.  Line your pan with foil so it is easier to take out of the pan and cut.

CRUST

  • 1 1/4 pounds unsalted butter at room temperature
  • 3/4 cup sugar
  • 3 extra-large eggs
  • 3/4 teaspoon pure vanilla extract
  • 4 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

TOPPING

  • 1 pound unsalted butter
  • 1 cup good honey
  • 3 cups light brown sugar, packed
  • 1 teaspoon grated lemon zest (I didn’t use)
  • 1 teaspoon grated orange zest (I didn’t use)
  • 1/4 cup heavy cream
  • 2 pounds pecans, coarsely chopped

Preheat oven to 350 degrees.

For the crust, beat butter and sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes.  Add eggs and vanilla and mix well.  Sift together flour, baking powder and salt.  Mix dry ingredients into the batter with the mixer on low speed until just combined.  Press the dough evenly into an ungreased 18 x 12 x 1-inch baking sheet, making an edge around the outside.  It will be very sticky; sprinkle the dough and your hands lightly with flour.  Bake for 15 minutes, until the crust is set but not browned.  Allow to cool.

For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan.  Cook over low heat until the butter is melted, using a wooden spoon to stir.  Raise the heat and boil for 3 minutes.  Remove from the heat.  Stir in the heavy cream and pecans.  Pour over the crust, trying not to get the filling between the crust and the pan.  Bake for 25 to 30 minutes, until the filling is set.  Remove from the oven and allow to cool.  Wrap in plastic wrap and refrigerate until cold.  Cut into bars and serve.

Makes 20 large squares.  (I made mine half that size and then cut some into bite size pieces.)

“He who has the Holy Spirit as his resource has already won the victory.”

Dec31

White Chocolate and Lime Mousse Cake

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whitechocolateandlimemousseWhite Chocolate and Lime Mousse Cake

This is so good and light . . . a refreshing cloud in your mouth.  My birthday cake this year.

CRUST

  • 2 cups ground gingersnap cookies (about 38 cookies)
  • 2 tablespoons sugar
  • 5 tablespoons unsalted butter, melted

Combine cookie crumbs and sugar in food processor.  Add butter, and pulse until moist clumps form.  Press mixture into bottom and 1 inch up sides of a 10-inch springform pan.

FILLING

  • 1/2 cup lime juice (about 4 limes)
  • 1 (1/4-oz.) envelope unflavored gelatin
  • 1/2 cup heavy cream
  • 9 oz. white chocolate, chopped
  • 1 (8-oz.) pkg. cream cheese, softened
  • 2 (8-oz.) pkgs. reduced-fat cream cheese, softened
  • 1 cup sugar
  • 3 tablespoons lime zest
  • 2 cups heavy cream, chilled and whipped

Place lime juice in a glass bowl.  Sprinkle gelatin over top to soften.  Bring 1/2 cup cream to a simmer in a heavy medium-size saucepan.  Remove from heat, and add white chocolate.  Stir until melted and smooth.  Stir in gelatin mixture.  Cool slightly.

In a large bowl, beat all 3 cream cheeses, sugar, and lime zest with an electric mixer until blended.  Slowly beat in white chocolate mixture.  Fold in whipped cream.  Pour filling over crust in pan.  Cover, and refrigerate overnight or up to 2 days.  Release sides of pan from cake. Transfer to a cake platter, and serve.  Yields 12 – 14 servings.

“The One who saved us is the One who keeps us.”

 

 

 

Dec20

Chocolate Vanilla Swirl Cheesecake

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chocolatevanillaswirlcheese

Chocolate Vanilla Swirl Cheesecake

My friend, Sandy, made this for bridge the other day and all I can say is “Yum”!!

  • 20 chocolate sandwich cookies, crushed (about 2 cups)
  • 3 tablespoons butter, melted
  • 4 pkg. (8-oz. each) cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 cup sour cream
  • 4 eggs
  • 6 squares semi-sweet baking chocolate, melted & cooled

Preheat oven to 325 degrees.  Line a 9 x 13 baking pan with foil, with ends of foil extending over sides of pan.  Mix cookie crumbs and butter; press firmly onto bottom of prepared pan.  Bake 10 minutes.

Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.  Add sour cream; mix well.  Add eggs, one at a time, beating on low speed after each addition just until blended.  Remove 1 cup of the batter; set aside.  Stir melted chocolate into remaining batter in large bowl; pour over crust.  Top with spoonfuls of the remaining 1 cup plain batter; cut through batters with knife several times for swirling effect.

Bake 40 minutes or until center is almost set.   Cool.  Refrigerate at least 4 hours or overnight.  Use foil handles to lift cheesecake from the pan before cutting to serve.  Store any leftover cheesecake in refrigerator.

Makes 16 servings.

“There’s joy in the journey as we walk alongside each other.”