Category Archives: Recipes

Sep22

Apple Coffee Cake

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Apple Coffee Cake

This moist coffee cake is perfect for your morning coffee, breakfast or brunch.  I served it for an afternoon dessert with ice cream and caramel sauce.  The topping is to die for.

  • 1/2 cup shortening
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sour cream
  • 1 1/2 cups peeled, chopped apple

Topping

  • 1/2 cup chopped pecans
  • 1/2 cup firmly packed light brown sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon cinnamon

Preheat oven to 350 degrees.  Spray a 9″ x 13″ baking pan with cooking spray.

Beat shortening and sugar on medium speed of an electric mixer, beating until blended.  Add eggs, 1 at a time, beating until blended.  Add vanilla, beating well.

Combine flour, baking powder, soda and salt;  add flour mixture to shortening mixture alternately with sour cream, beginning and ending with flour mixture.  Stir in apple.

Spoon batter into prepared pan; sprinkle with Topping.  Bake at 350 for 35 minutes or until a wooden pick inserted in center comes out clean.  Cut into squares, and serve warm.

Makes 15 to 18 servings.

“Don’t be shy; tell the stories of God’s greatness.”

Sep22

BBQ Sloppy Joes

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BBQ Sloppy Joes

Super simple to make.  Different and delicious.  We ate these with a fork.

  • 1 1/2 lbs. ground beef
  • 1 (14 1/2-oz.) can diced tomatoes, undrained
  • 1 1/4 cups ketchup
  • 1/2 cup bottled barbecue sauce
  • 1 tablespoon Worcestershire sauce
  • 8 hamburger buns

Cook ground beef in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink; drain well.  Return cooked beef to skillet.

Stir in tomatoes and next 3 ingredients. Reduce heat to low, and simmer 15 minutes or until thickened.  Serve mixture on buns (toasted or not).

Makes 8 servings.

“Embrace the good news; Jesus is a non-exclusive Savior.”

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Sep16

Roasted Garlic Cauliflower

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Roasted Garlic Cauliflower

I served this with grilled bacon-wrapped chicken tenderloins.  Very good and healthy.

  • 2 tablespoons minced garlic
  • 3 tablespoons olive oil
  • 1 large head cauliflower, separated into florets
  • 1/3 cup grated Parmesan cheese
  • Salt and pepper to taste

Preheat oven to 450 degrees.

Put cauliflower, olive oil and garlic in a 9″ x 13″ casserole dish.  With hands, mix up until everything is coated with oil.  Season with salt and pepper.

Bake for 25 minutes, stirring halfway through.  Top with Parmesan cheese, and broil for 3 to 5 minutes, until golden brown.

4 to 6 servings.

“Blessed is the person who finds out which way God is moving and then goes in that direction.”

Aug22

Zucchini Bread or Orange Zucchini Bread

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zucchinibread

Zucchini Bread

Delicious bread!!  With a surplus of zucchini, you can make this bread up in small loaves and freeze it.  You will always have some to take to a friend in need.  Or when you need a quick dessert in a hurry.  I think this would be great served with cinnamon ice cream.

  • 3 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon cinnamon
  • 3 eggs
  • 1 cup vegetable oil
  • 2 cups sugar
  • 1 tablespoon vanilla extract
  • 2 cups unpeeled grated zucchini
  • 1 cup chopped nuts, optional

Preheat oven to 325 degrees.  Grease and flour 2 large loaf pans or 4 small loaf pans.

In a medium bowl, sift together flour, baking powder, baking soda, salt and cinnamon.  Set aside.

In a large bowl, add eggs, oil, sugar and vanilla.  Beat well.  Add zucchini, dry ingredients, and nuts, if using.  Mix well.  Pour batter into prepared pans.

Bake at 325 degrees for approximately 50 minutes for 4 small loaves, or 65 to 75 minutes for large loaves.  Or until tester inserted in the center comes out clean.

Cool in pan on rack for 20 minutes.  Remove bread from pan and cool completely before slicing.  (Bet you can’t wait that long!)

Tip:  If you would like to make Orange Zucchini Bread, just add the zest of one orange to the batter.

“When you open your Bible, ask the Author to open your heart.”

Aug22

Taco Casserole

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Taco Casserole

I am always trying new recipes and especially ones that are quick and easy.  I only put them on my blog if I think they are blog worthy.  To me this was good but not blog worthy.  But wait a minute, if you are feeding children, it is another story.  My grandkids loved this and went back for seconds and thirds and wanted to take the leftovers home to warm up.  So what do I know!!

  • 1 lb. ground beef
  • 8 oz. macaroni, cooked
  • 1/2 cup chopped onion
  • 1 (10 3/4 oz.) can condensed tomato soup
  • 1 (14 1/2 oz.) can diced tomatoes
  • 1 (1 1/4 oz.) pkg. taco seasoning mix
  • 4 oz. shredded Mexican blend cheese
  • 1 cup crushed tortilla chips
  • Sour cream (optional)

Preheat oven to 350 degrees.

Cook pasta al dente.  Drain

In a large skillet, cook and stir ground beef and onion over medium heat until brown.  Mix in tomato soup, diced tomatoes and taco seasoning mix.  Stir in pasta.

Spoon beef mixture into a 9 x 13-inch baking dish.  Sprinkle crumbled chips and grated cheese on top.

Bake for 30 to 35 minutes, until the cheese is melted.  Serve with sour cream and extra shredded cheese.

Serves 8 to 10.  (Depending on the size of your boys.)

“Kindness is Christianity with its working clothes on.”

Aug8

Strawberry Pretzel Salad / Dessert

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Strawberry Pretzel Salad / Dessert

All I can say is “YUM”!!

  • 2 cups crushed pretzels (8 oz.)
  • 3 tablespoons sugar
  • 3/4 cup butter, melted

Mix and place in a 9 x 13-inch baking dish.  Press lightly into pan.  Bake at 350 degrees for 10 minutes,  let cool.

  • 1 (8-oz. pkg.) cream cheese
  • 1 cup sugar
  • 1 (8-oz.) tub whipped topping
  • 2 cups boiling water
  • 2 (3-oz.) pkg. strawberry jello
  • 2 pkg. (16-oz. each) frozen sweetened strawberries, thawed

Cream together cream cheese and sugar.  Add whipped topping and mix well.  Spread over pretzel mixture and place in refrigerator until cold.

In a medium bowl, mix boiling water with strawberry jello; stir until dissolved.  Add frozen strawberries; put jello mixture in refrigerator or freezer until it begins to thicken, then pour over cream cheese mixture.  Refrigerate.

Serves 12 to 15.

“The only way to see life clearly is to focus on Christ.”

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Aug6

Lemon Capellini

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Lemon Capellini

I fixed this with barbecue chicken, but I think it would be excellent with grilled shrimp and garlic bread.  It’s delicious and very quick and easy.  1/3 cup juice gave it a light lemon taste.  If you like it more lemony, use more lemon juice.  1 medium lemon is 3 tablespoons juice.

  • 1 lb. capellini (angel hair pasta)
  • 1/2 lb. unsalted butter, melted
  • Zest and juice of 2 lemons (1/3 cup juice)
  • 1 teaspoon salt

Drizzle some olive oil in a large pot of boiling salted water, add the capellini, and cook al dente.  Drain quickly, leaving a little water with the capellini.  Quickly toss the capellini with the melted butter, lemon zest, lemon juice, and salt.

Serve immediately.

6 servings.

“The powers of evil around you are no match for the power of Jesus within you.”

Aug1

Fruit Swirl Coffee Cake

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Fruit Swirl Coffee Cake

This is good for a brunch or just your morning coffee.  Very easy to make and delicious!

  • 1 pkg. white cake mix
  • 1/2 cup sour cream
  • 1/3 cup butter, softened
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 can (21 oz.) pie filling (any flavor) (I used peach)
  • Vanilla Glaze (recipe follows)

Heat oven to 350 degrees.  Spray bottom and sides of a 15 x 10 x 1-inch jelly roll pan with cooking spray.

Stir cake mix, sour cream, butter, vanilla and eggs in large bowl, using large spoon, until soft dough forms; reserve 1 cup dough.  Spread remaining dough in pan.  Spread pie filling over dough in pan.  Drop reserved dough by slightly less than 1 tablespoonfuls onto pie filling.

Bake 25 to 30 minutes or until toothpick inserted near center comes out clean.  Drizzle vanilla glaze over warm coffee cake.  Cool 30 minutes.  Serve warm or cool.  Store covered in refrigerator.  18 servings.

Vanilla Glaze

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla

Mix all ingredients together and drizzle over coffee cake.

“Knowing that God loves us can dispel doubt.”

Jul31

Cheesy Corn Chowder

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Cheesy Corn Chowder

Corn season is here and besides putting corn up for the freezer, we have been eating a lot of corn.  Even though it is summer and hot, this soup is good all year round.  I made a double batch so I could freeze it also.  But I will warn you, if you make a double batch, you will need a very large pot.

  • 8 oz. bacon, chopped
  • 3 cups chopped yellow onions
  • 4 tablespoons unsalted butter
  • 1/4 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 cups chicken stock
  • 1 lb. small white potatoes, unpeeled, diced medium
  • 5 cups corn kernels, (you may use fresh or frozen)
  • 1 cup half-and-half
  • 8 oz. sharp cheddar cheese (I used half white and half yellow)

In a large stockpot on medium-high heat, cook bacon until it is crisp, about 5 minutes.  Remove the bacon with a slotted spoon and reserve.  Reduce heat to medium, add the butter and onions to the bacon fat, and cook for 10 minutes, until the onions are translucent.

Stir in the flour, salt, and pepper and cook for 3 minutes.  Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, or until potatoes are tender.  If using fresh corn, cut the kernels off the cobs and blanch the kernels for 3 minutes in boiling water.  Drain.  (If using frozen corn, you can skip this step.)  Add the corn to the soup, then add the half-and-half, cheddar cheese and the bacon, saving some for garnish, if desired.  Cook for 5 more minutes, until the cheese is melted.  Season to taste with salt and pepper.  Serve hot.

Serves 6 to 8.

282 calories per 1 cup serving

“Christ’s work makes us safe;  God’s Word makes us sure.”

Jul18

Bow Ties with Salmon and Asparagus

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Bow Ties with Salmon and Asparagus

If you have everything measured and prepped before you start cooking, this is a 30 minute meal.  Very delicious and healthy recipe.

  • 1 tablespoon unsalted butter
  • 1 lb. leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
  • 2 (6-oz) skinless salmon fillets, 1 1/4 inches thick
  • Salt and pepper
  • 1 cup chicken broth or dry white wine
  • 3/4 cup heavy cream
  • 1 lb. asparagus, trimmed and cut on bias into 1 1/2-inch pieces
  • 1 lb. farfalle (bowties)
  • 1/4 cup minced fresh parsley
  • 1 tablespoon lemon juice

Bring 4 quarts water to boil in large pot.  Add asparagus and 1 tablespoon salt and cook until tender, about 3 minutes; transfer to paper towel-lined plate.  Return water to boil, add pasta, and cook, stirring often, until al dente.  Reserve 1/2  cup cooking water, then drain pasta and return it to pot.

While asparagus and pasta is cooking, melt butter in 12-inch nonstick skillet over medium-high heat.  Add leeks and cook until tender, about 4 minutes.  Season salmon with salt and pepper and add to skillet.  Add wine, cover, and cook until salmon is just cooked through, about 6 minutes.  Transfer salmon to plate and cover.  Stir cream into now-empty skillet and simmer until thickened, about 2 minutes; remove from heat and cover.

Add sauce, salmon with any accumulated juices, asparagus, parsley, and lemon juice to pasta and toss gently to combine and break salmon into bite-size pieces.  Add reserved cooking water as needed to adjust consistency and season with salt and pepper to taste.

Serves 4 to 6.

“Great occasions for serving God come seldom, but little ones surround us daily.”