Category Archives: Recipes

Dec5

All-American Pancakes

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All-American Pancakes

This recipe will serve 4 to 6 people.  So if you have hungry boys,  I would double it.  It is medium thick and very filling to the tummy.  If you like a thinner pancake, just add a little milk to get your desired thickness.

  • 2 cups buttermilk (or mix 1 tbsp. lemon juice in 2 cups milk and let thicken)
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 3 tablespoons unsalted butter, melted and cooled slightly
  • 1/4 cup milk or more, optional and if desired
  • Vegetable oil

Whisk flour, sugar, baking powder, baking soda and salt in a medium bowl to combine.

Whisk egg and butter into buttermilk until combined.  Make a well in center of dry ingredients and pour in the milk mixture.  Whisk very gently until just combined (a few lumps should remain).  Do not overmix.

Heat a large nonstick skillet over medium heat until hot, brush a little oil on skillet to coat bottom evenly.  Pour in 1/4 to 1/2 cup of batter (whatever your desired size) and cook until large bubbles appear.  Using a thin, wide spatula, flip pancakes and cook until golden brown.  Repeat with remaining oil and batter.

Serve immediately or keep warm in a 200 degree oven on a baking sheet.

Makes about 16 4-inch pancakes.

Note:  Try adding a few blueberries to pancakes before you flip it.  Or maybe some chopped pecans, or maybe some diced banana.

“The first step in getting help is humility.”

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Nov18

Chocolate Hazelnut Swirls

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Chocolate Hazelnut Swirls

Two ingredient cookie!!  How easy is that?  I didn’t measure my Nutella and I think I got it a little thick in spots, but all I can say is “Yum”.

  • 16.5-oz. pkg. Refrigerated Sugar Cookie Dough
  • 1/3 cup Nutella

Roll sugar cookie dough into a 11 by 8-inch rectangle between 2 sheets of parchment paper.  Remove top parchment and spread with Nutella, leaving 1/4-inch border at edges.

Working from short side, roll dough tightly into a log and pinch seam; wrap in plastic wrap and freeze for 20 minutes.  Slice into 1/2-inch-thick cookies.

Place cookies 1 inch apart on parchment-lined baking sheets.  Bake in 350 degree oven until lightly golden, about 12 minutes.

Makes 16 cookies.

“God’s arms of welcome are always open.”

Nov8

Red Velvet White Chocolate Chip Brownies

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redvelvetbrownies

Red Velvet White Chocolate Chip Brownies

Very quick and easy!  Yum!

  • 18 1/2-oz. pkg. red velvet cake mix
  • 2 tablespoons packed brown sugar
  • 1 teaspoon cocoa
  • 2 eggs, beaten
  • 1/2 cup vegetable oil
  • 1/2 teaspoon vanilla extract
  • 2 tablespoon water
  • 1 cup white chocolate chips
  • 1 small container whipped topping, optional

In a large bowl, combine dry cake mix, brown sugar and cocoa.  Stir in eggs, oil, vanilla and water.  Mix in chocolate chips.  Spray a 9″ x 13″ baking pan with non-stick cooking spray; spread in batter.

Bake at 350 degrees for 20 to 25 minutes.  Cool completely and spread with whipped topping, if desired.

Makes 16 to 20 bars.

“We disarm the power of money by giving it away.”

Nov8

Chicken Tortilla Soup

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Chicken Tortilla Soup

This is a very quick and easy slow cooker recipe.

  • 1 lb. shredded, cooked chicken
  • 1 (15-oz.) can crushed tomatoes
  • 1 (10-oz.) can enchilada sauce
  • 1 medium onion, chopped
  • 1 (4-oz.) can chopped green chile peppers
  • 2 cloves garlic, minced
  • 2 cups water
  • 1 (14.5-oz.) can low-sodium chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (10-oz.) package frozen corn
  • 1 tablespoon chopped cilantro

Place all ingredients in a slow cooker.  Give it a stir and cover.  Cook on low setting 6 to 8 hours or on high setting 3 to 4 hours.

Serve with tortilla chips or corn chips.

Makes 8 servings.

“We disarm the power of money by giving it away.”

Oct9

Low-Fat Fettuccine Alfredo

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Low-Fat Fettuccine Alfredo

This is as good as Olive Garden’s.  Try some grilled chicken on top.

  • 1 tablespoon unsalted butter
  • 2 teaspoons flour
  • 3/4 cup whole milk
  • 1/4 cup half-and-half
  • 1 garlic clove, peeled and lightly crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper, opt.
  • 1 cup grated Parmesan cheese
  • 1 (9-oz.) pkg. fresh futtuccine (fresh is best)

Bring 4 quarts water to a boil.  Heat bowls.

Heat butter over medium heat in large saucepan until foaming.  Whisk in flour until mixture is smooth and golden, 1 to 2 minutes.  Whisk in milk, half-and-half,  garlic, salt and pepper.  Bring to simmer.  Reduce heat to medium low and simmer until sauce is slightly thickened, 1 to 2 minutes.  Discard garlic, stir in Parmesan, and remove from heat.

Stir 1 tablespoon salt (I didn’t use) and pasta into boiling water and cook, stirring constantly, until al dente, 2 to 3 minutes.  Reserve 1 cup pasta cooking water, then drain pasta.

Return sauce to low heat, add 1/3 cup pasta water and cooked pasta; toss  until evenly coated.  Cook until sauce has thickened slightly, about 1 minute.  Add more cooking water as needed to thin sauce to proper consistency and adjust seasonings.  Serve immediately in warm bowls.

Serves 3 to 4.

“In the midst of troubles, peace can be found in Jesus.”

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Oct9

Baked Oatmeal

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Baked Oatmeal

If you don’t like oatmeal, you will love this.  It can be made with different fruits.  I used dried cranberries, but try blueberries, peaches or raisins.  Or you don’t have to use anything at all, if you prefer.

  • 3 cups oatmeal (regular or quick)
  • 1 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 or 2 teaspoons cinnamon, opt.
  • 2 eggs
  • 1 cup milk
  • 1/2 cup butter, melted
  • 3/4 cup dried cranberries

Preheat oven to 350 degrees.

In a large bowl, combine oatmeal, brown sugar, baking powder, salt and cinnamon.  In another bowl, whisk the eggs, milk and butter.  Stir into oat mixture until blended.

Spoon into a greased 9-in square baking pan.  Bake at 350 degrees for 35 to 45 minutes or until set.  Serve warm with milk.

Makes 9 servings.

“Only spiritual bread satisfies the hunger of the soul.”

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Oct3

Ham ‘n’ Turkey Roll-ups

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Ham ‘n’ Turkey Roll-ups

Wraps are my new sandwich of choice right now.  Very quick and easy lunch.  They would also be good with a bowl of soup.

  • 1 (8-oz.) container onion and chive cream cheese spread
  • 1/2 cup chopped bottled roasted red bell peppers
  • 6 (8-inch) flour tortillas
  • 3 cups firmly packed baby spinach leaves
  • 12 oz. sliced lean deli ham
  • 12 oz. sliced deli turkey breast

Stir together cream cheese and peppers in a small bowl until smooth.

Spread about 1/4 cup cream cheese mixture evenly over 6 tortillas.  Place 1/2 cup spinach on each tortilla.  Top evenly with ham and turkey slices.  Roll up jelly-roll fashion, and cut in half.  Secure each half with a wooden pick.

Serves 6.

“Often the best comfort is just being there.”

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Sep25

Copycat Portillo’s Chopped Salad

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copycatportilloschoppedsalaThis is what I made for dinner last night.  Even though the picture doesn’t look like it, there is a lot of salad in the bowl.  Way more than my husband and I could eat.  So I took it out to my daughter, her husband and three growing boys.  They still had some leftovers.  I did throw in extra lettuce, pasta and cheese so that may have made a difference.  I didn’t put any onion in it, but it definitely needed some.  I served it with some warm bread from the oven.  Comments were good to delicious, so it made my blog.  My daughter now wants to make it.

  • 4 cups cooked Ditalini pasta
  • 3 cups chopped romaine lettuce
  • 3 cups chopped iceberg lettuce
  • 2 1/2 cups chopped red cabbage
  • 2 fresh diced tomatoes
  • 1 cup diced green onions
  • 1 cup chopped bacon
  • 4 oz. Gorgonzola cheese (use more if you like)

Cook Ditalini pasta according to package instructions.  Cool and set aside.

Put romaine lettuce, iceberg lettuce and red cabbage in a salad spinner to remove excess water.

Combine romaine, iceberg, cabbage, tomatoes and green onions in large salad bowl.

Cook bacon according to package instructions.

Add cooked pasta, bacon and Gorgonzola cheese to salad.

Add dressing (to taste) before serving.  Toss and enjoy!

Sweet Italian House Dressing

  • 1/4 cup balsamic vinegar
  • 2 cloves garlic, peeled and minced
  • 1 teaspoon sugar
  • 1/2 teaspoon oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup olive oil

Place vinegar, garlic, sugar, oregano, salt and pepper in a blender or food processor fitted with a metal blade.  While the machine is running, slowly drizzle olive oil through the blender top or feed tube until dressing is combined and emulsified.

Store in airtight container in refrigerator for up to two weeks.

“Our surrender to God precedes His significant work in our life.”

Sep24

Cinnamon Sugar Roll-ups

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cinnamonsugarrollupsCinnamon Sugar Roll-ups

My day to serve treats at Bible study this morning.  They were ready to serve in less than 30 minutes.  I actually think I rolled them the wrong way, but they still tasted the same.  Yum!

  • 1/4 cup sugar
  • 1/4 cup firmly packed light brown sugar
  • 1/2 teaspoon cinnamon
  • 1 (8-oz.) can refrigerated original crescent rolls
  • 2 tablespoons butter, melted

Preheat oven to 375 degrees.  Stir together first 3 ingredients.

Unroll crescent roll dough onto a parchment paper-lined work surface.  Separate dough into triangles.  Brush with melted butter, and sprinkle evenly with sugar mixture.

Roll up each triangle, starting with shortest side; place on a parchment paper-lined baking sheet.

Bake for 10 to 12 minutes or until golden brown.  Cool 1 minute on pan; remove to a wire rack to cool.

Makes 8 roll-ups.

“We serve God by sharing His Word with others.”

Sep22

Olive-Cheese Sandwiches

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Olive-Cheese Sandwiches

This is totally addicting!

  • 3/4 cup mayonnaise
  • 1/2 cup drained and chopped pimiento-stuffed Spanish olives
  • 16 oz. Cheddar cheese, shredded
  • Pumpernickel bread

Mix together mayonnaise, olives and cheese.

Cut crusts from bread and cut each piece diagonally into quarters, creating triangles.  Spread each triangle with cheese mixture.  Garnish with sliced olives, if desired.

Makes 36 appetizer servings.

Try making grilled cheese sandwiches with this.  Delicious

“When we put our cares into God’s hands, He puts His peace into our hearts.”