Category Archives: Recipes

Jul18

Choffee Pie

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Choffee Pie

This pie is heavenly!  A combination of chocolate and coffee in a very refreshing dessert.

  • 1 (9-inch) Chocolate Cookie Crust (recipe follows)
  • 1 (3.4-oz) pkg. instant chocolate pudding
  • 1 (3.4-oz) pkg. instant vanilla pudding
  • 1 1/2 cups milk
  • 1 pint coffee ice cream, softened

In your electric mixer, beat chocolate and vanilla puddings and milk on medium speed until smooth and thickened, about 2 minutes.  Add coffee ice cream and continue beating until blended.

Pour into crust.  Refrigerate at least 4 hours before serving.

Chocolate Cookie Crust

  • 16 Oreo cookies, broken into rough pieces (not double-filled)
  • 4 tablespoons unsalted butter, melted and cooled

Heat oven to 350 degrees.  Process cookies in food processor until coarsely ground, about 15 pulses, then continue to process to fine, even crumbs, about 15 seconds longer.  Sprinkle the butter over the crumbs and pulse to incorporate.

Sprinkle the mixture into a 9-inch pie plate.  Use the bottom of a measuring cup to press the crumbs into an even layer on the bottom and sides of the pie plate.  Bake until the crust is fragrant and looks set, 10 to 15 minutes.  Cool crust.

(You can buy a premade crust, but unless you can get a 9-inch deep dish crust, I think they are too small for the pie filling.  Or maybe you don’t use all of the filling into the shell.)

“Even strong trials cannot blow down a person who is rooted in God.”

Jul16

Chicken Noodle Casserole

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Chicken Noodle Casserole

This is a pantry casserole and so delicious.  It makes quite a large casserole, but can be cut in half for fewer servings.

  • 1 (12-oz.) pkg. egg noodles, cooked & drained
  • 2 (10-oz.) cans chunk chicken breast, drained
  • 2 (10-oz.) cans cream of chicken soup, undiluted
  • 1 cup mayonnaise
  • 1 cup milk or water
  • 1/2 onion, finely diced or 3 tablespoons dried minced onion
  • 2 cups shredded cheddar cheese
  • 1 1/2 cups frozen peas and carrots (or use canned)
  • 1 cup panko bread crumbs
  • 1 stick butter, melted

Preheat oven to 350 degrees.  Spray a 9 x 13-inch baking dish with cooking spray.

Cook egg noodles and drain well.

While noodles are cooking, combine chicken, soup, mayo, milk, onion, cheese and peas and carrots in a large bowl.  Stir until combined.

Gently stir in cooked egg noodles.

Pour into baking dish.  Sprinkle top with panko bread crumbs.  Pour melted butter evenly over top of bread crumbs.

Bake uncovered for 35 to 40 minutes or until bubbly and top is golden brown.  Serve.

Serves 8 to 12.

“Suffering is the fire that God uses to purify and strengthen us.”

Jul9

Pork Chops in Mushroom Gravy

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porkchopsinmushroomgravyPork Chops in Mushroom Gravy

This is definitely a “keeper”!!  The mushroom gravy is outstanding!  This recipe is for 2 servings but you should be able to double it quite easy.

  • 2 (1-inch thick) loin pork chops
  • 2 tablespoons all-purpose flour
  • 1 teaspoon paprika
  • Salt and pepper
  • 2 tablespoons vegetable oil
  • 1 small onion, minced
  • 1/2 green pepper, minced
  • 6-8 mushrooms, chopped
  • 1 cup milk
  • Juice of 1/2 lemon

Remove excess fat from edge of chops.  Combine flour, paprika, salt and pepper; dredge chops in mixture.  Set aside remaining flour mixture.  Brown chops in 1 tablespoon oil and remove to shallow casserole.  Add remaining 1 tablespoon oil and onion, green pepper, and mushrooms to skillet; saute until soft.  Add reserved flour mixture; cook, stirring, 3 minutes.  Blend in milk and cook until thickened, stirring constantly.  Stir in lemon juice.  Pour sauce over chops; cover and bake at 350 degrees for 1 hour.  Remove cover and bake 10 more minutes.  (I didn’t do this.)

Yield:  2 servings

“The beauty of creation gives us reasons to sing God’s Praise.”

 

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Jul5

Monster Cookies

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monstercookiesmonstercookies2Monster Cookies

These cookies contain oats, peanut butter and chocolate.  They are big in size, but can be made smaller.  The kids will gobble them up.

  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup plus 2 tbsp. firmly packed light brown sugar
  • 3 large eggs
  • 2 cups peanut butter
  • 3/4 tsp. light corn syrup
  • 1/4 tsp. vanilla extract
  • 4 1/2 cups uncooked regular oats
  • 2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup candy-coated milk chocolate chips
  • 1 cup semisweet chocolate chips

Preheat oven to 350 degrees.  Line baking sheets with parchment paper.

Beat butter and sugars at medium speed with electric mixer until light and fluffy.  Add eggs, 1 at a time, beating well after each addition.  Add peanut butter, corn syrup, and vanilla, beating until blended.  Stir together oats, soda, and salt; gradually add to butter mixture, beating well.  Stir in candy and chocolate chips.  (Dough will be stiff.)

Pack dough into a 1/4-cup measure.  Drop dough 4 inches apart onto prepared baking sheets.  Lightly press each cookie into a 3 1/2-inch circle with fingertips.

Bake at 350 for 12 minutes (centers of cookies will be slightly soft).  Cool slightly on baking sheets; remove to wire racks to cool completely (about 30 minutes).  Makes 2 1/2 dozen.

If you make the smaller cookies, I baked them less time (about 11 minutes).

“God’s grace is infinite love expressing itself through infinite goodness.”

 

 

Jun27

Rhubarb Pie

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Rhubarb Pie

I have made this recipe for 51 years.  It is, by far, the best!  It is very easy and only 5 ingredients.  I just made this for my daughter’s birthday, which she requests every year and she said it was better than her Starbuck’s coffee that she loves.  Wow!  Can you believe that?

I always freeze a lot of rhubarb every year because we love it so many different ways.  But you can use either fresh or frozen.  No need to thaw it, but if it comes out of the freezer with a lot of ice on it, I put it in a colander and run cold water over it to get the ice off.  Then make sure you let it drip dry a little before you put it in the pie.

  • 4 cups rhubarb, chopped in 1/2-inch pieces (1 lb.)
  • 1 cup sugar
  • 1/4 cup all-purpose flour
  • 2 tablespoons butter, diced
  • 1 double crust refrigerated ready-made pie crust

Heat oven to 375 degrees.  Adjust oven rack to second from lowest position.

Fit one of the crusts in the bottom of a 9-inch pie plate.

In a large bowl, mix rhubarb, sugar and flour together.  Put mixture into pie crust.  Dot the top of rhubarb mixture with butter.

Fit remaining crust on top of mixture.  Seal your edges.  Make slits on top of pie crust for steam to come out.

Bake for 40 to 50 minutes.

If edges start to brown too much, cover with pie shield or foil the last 10 minutes of baking.  I baked my pie for 50 minutes and it was bubbling and ready to make a mess of my oven.

“We can accomplish more together than we can alone.”

Jun26

Pizza Tater Tot Casserole

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Pizza Tater Tot Casserole

I happened to grow up on casseroles, and I love potatoes and pizza, so this recipe really appealed to me.  It was so good, I should have made a double batch.

  • 1 lb. ground beef
  • 1/4 cup chopped onion
  • 1 (10-3/4 oz.) can cream of mushroom soup
  • 1 (8-oz.) can pizza sauce (I made my own)
  • 15 slices pepperoni
  • 1/2 cup chopped green pepper
  • 1 cup shredded mozzarella cheese
  • 1 (16-oz.) pkg. frozen Tater Tots

Preheat oven to 375 degrees.

Brown beef and onion in a skillet over medium-high heat; drain.  Stir in soup.

Spoon beef mixture into an 8″ x 8″ baking pan that has been lightly sprayed with non-stick vegetable spray.  Spoon pizza sauce evenly over beef mixture; arrange pepperoni and green pepper over sauce.  Sprinkle with cheese; arrange tater tots over top.

Cover with foil; bake at 375 degrees for 30 minutes.  Uncover; bake and additional 20 minutes, until heated through and bubbling.

Serves 4.

“God’s love does not keep us from trials, but sees us through them.”

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Jun19

Mini Cheesecakes

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Mini Cheesecakes

These are so easy, kids can make them.  And, of course, eat them.

  • 12 vanilla wafers
  • 2 (8-oz) packages cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/2 cup chocolate chips

Preheat oven to 325 degrees.  Place paper or foil liners in a 12-cup muffin pan.  Put a vanilla wafer in each.  In mixing bowl, blend together cream cheese, sugar, and vanilla on medium speed.  Add eggs, and mix well.  Pour over wafers, filling 3/4 full.  Bake for 15 minutes.  Allow to cool, then remove from pan.

Melt chocolate chips in microwave for 1 3/4 minutes on HIGH, then drizzle over baked cheesecake.

You may also top with fruit.

“God will either spare you from suffering or give you the grace to bear it.”

Jun19

Best Baby Back Ribs

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Best Baby Back Ribs

These are finger lickin’ good.

  • 4 – 5 lbs. baby back ribs (2 racks)
  • 1/3 cup Italian salad dressing
  • 1 1/2 (18-oz) bottles barbecue sauce (We love Bull’s-Eye Original)
  • 1 (26-oz) jar spaghetti sauce
  • 1 1/4 cups brown sugar

Using heavy-duty foil, line a big roasting pan, and lay ribs on foil.  Mix dressing and sauces and pour over ribs, then sugar over all.  (Use 2 pans if necessary; just be sure ribs are mostly covered with sauce.)  Bake uncovered at 250 degrees for 6 hours.

“God’s training is designed to grow us in faith.”

Jun19

Key Lime Pie

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keylimepieKey Lime Pie

I am on a quest to find the best Key Lime Pie recipe.  If this one is not the best, it sure is right at the top of the list.

  • 1 1/4 cups graham cracker crumbs
  • 1 1/2 tablespoons sugar
  • 5 tablespoons butter, melted
  • 4 egg yolks
  • 1 (14-oz) can sweetened condensed milk
  • 1/2 cup fresh Key lime juice (You may use Persian lime juice)
  • 2 teaspoons Persian lime zest
  • 2 tablespoons granulated sugar
  • 1 cup whipping cream
  • 1 tablespoon powdered sugar
  • 1/2 teaspoon vanilla extract

Preheat oven to 350 degrees.  Combine first 3 ingredients; press in bottom and up sides of a 9-inch pie plate.  Bake 5 minutes.  Cool on a wire rack 20 minutes.

Meanwhile, whisk egg yolks; add condensed milk and next 3 ingredients, whisking until smooth.  Spoon into prepared crust.

Bake at 350 degrees for 15 minutes or until set.  Cool completely on a wire rack (about 1 hour).  Cover and chill 8 hours.

Beat whipping cream at high speed with an electric mixer until slightly thickened; add powdered sugar and vanilla, beating until stiff peaks form.

Spread whipped cream over top of pie.  Store in refrigerator.

Makes 10 servings.

“If Christ is the center of your life, you’ll always be focused on Him.”

 

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Jun19

Oven BBQ Chicken

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Oven BBQ Chicken

You can have delicious barbecue chicken in an hour with this recipe.  You don’t need to stand out in the rain or snow either.  So easy to make!!

  • 1/2 cup all-purpose flour
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 (2 1/2- to 3-lb) broiler-fryer, cut up (I used whatever bone-in pieces I wanted to bake and cut the breasts in half)
  • 1/4 cup butter, melted
  • 1/2 cup ketchup
  • 1/2 medium onion, diced
  • 2 tablespoons water
  • 1 tablespoon vinegar
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon pepper

Combine first 4 ingredients; stir well.  Dredge chicken in flour mixture.  Pour butter into a 13- x 9- x 2-inch pan.  Arrange chicken in pan, skin side down.  Bake at 350 degrees for 30 minutes.

Combine remaining ingredients, stirring well.

Remove chicken from oven, and turn; spoon sauce over chicken.  Bake an additional 30 minutes.

Serves 4.

Note:  I have not tried this, but I would think you could use your favorite bottled barbecue sauce here (maybe 1 cup).

“They do not truly love who do not show their love.”

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