Category Archives: Recipes

Jun19

Sausage Gravy and Biscuits

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sausagegravyandbiscuits

Sausage Gravy and Biscuits

You can serve sausage gravy many ways, but I love them over biscuits.  You can make your own biscuits, but the quickest way is to buy you a can of refrigerated buttermilk biscuits.  Or, if you have no biscuits and don’t want to make them, serve this over toast.  You can have breakfast, lunch or dinner on the table in no time.

My son-in-law loves sausage gravy and biscuits and doesn’t get it very often, so I had the family over and made this for dinner one night.  I had to double the recipe.  Yum!

  • 1 lb. ground pork sausage
  • 1/4 cup butter
  • 1/3 cup all-purpose flour
  • 3 1/4 cups milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper, opt.
  • 1 can Pillsbury Grands buttermilk biscuits

Prepare biscuits as per directions on can.  Keep warm.

Brown sausage in a skillet, stirring until sausage crumbles.  There was not much drippings from my sausage, so I didn’t need to drain any grease off.  But if yours is, keep only 1 tablespoon drippings in skillet and drain the rest off.

Add butter to drippings and sausage; cook over low heat until butter melts.  Add flour; stir until smooth.  Cook 1 minute, stirring constantly.  Gradually add milk; cook, stirring constantly, over medium heat 10 minutes or until thickened and bubbly.  Stir in salt and pepper.

Split biscuits open; serve with gravy.

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

Jun5

Shrimp Destin

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shrimpdestinI don’t eat shrimp anymore as I have become mildly allergic to them, but I fixed this for my guys last night and it was a big hit.

  • 2 lbs. unpeeled, large raw shrimp (21/25 count)
  • 1 cup butter
  • 1/4 cup chopped green onions
  • 2 teaspoons minced garlic
  • 1 tablespoon dry white wine
  • 1 teaspoon fresh lemon juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon coarsely ground pepper
  • 1 teaspoon dried dill weed
  • 1 teaspoon chopped fresh parsley
  • 6 French rolls, split lengthwise and toasted

Peel shrimp and devein.

Melt butter in a large skillet over medium-high heat; add green onions and garlic, and saute until onions are tender.  Add shrimp, wine, and next 3 ingredients; cook over medium heat, stirring occasionally, 3 to 5 minutes or just until shrimp turn pink.  Stir in dill weed and parsley.  Spoon shrimp mixture over toasted rolls, and serve immediately.

It can also be served over rice, pasta, potatoes or bread.  Makes delicious sopping juices.

Makes 6 servings.  (My 3 guys ate it all)

“A change in behavior begins with Jesus changing our heart.”

 

 

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Jun5

Olive-Pimiento Cheese Spread

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Olive-Pimiento Cheese Spread

This is my take on Pimiento Cheese Spread.  I made it today for lunch and everyone just loved it.  Make sandwiches with it or serve it as an appetizer.  I guarantee it’s addictive.

  • 4 cups (16 oz.) shredded sharp or extra-sharp Cheddar cheese
  • 1 (4 oz.) jar diced pimiento, drained
  • 1/2 cup mayonnaise
  • 2 tablespoons green olive juice
  • 12 pimiento-stuffed green olives, diced

Put everything except green olives in the food processor and process until well blended.  Remove to a bowl and stir in diced olives.  Chill.

Serve as an appetizer with crackers, make sandwiches with or without the crusts, or put on top of a hamburger (I haven’t tried this, but sure does sound good).

Makes 4 cups.

“No one who follows Christ will ever stray from God.”

May30

Apple-Cheddar Bread

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applecheddarbread

Apple-Cheddar Bread

This is not a sweet bread, although it is lightly sweetened and delicious.  My husband and I couldn’t stay out of it.  So, so, good!!

  • 3 cups all-purpose flour
  • 2 tablespoons baking powder
  • 3/4 teaspoon salt
  • 1/2 cup sugar
  • 1 1/2 cups milk
  • 1/2 cup vegetable oil
  • 1 egg, beaten
  • 1 egg yolk, beaten
  • 1 apple, cored, peeled and diced
  • 1 cup shredded sharp Cheddar cheese

Combine flour, baking powder, salt and sugar in a large mixing bowl.  Combine milk, oil, whole egg and egg yolk in a medium bowl; add to flour mixture, stirring just until moistened.  Gently fold in apple and cheese.

Divide batter between 2 greased 8″ x 4″ loaf pans.  Bake at 350 degrees for about 40 to 45 minutes, until a toothpick inserted in center comes out clean.  Cool in pans on a wire rack 10 minutes, remove from pans and cool completely.  Store in the refrigerator.  Makes 2 loaves.

“God’s call to a task includes His strength to complete it.”

May18

Chicken Liver and Onions

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chickenliverandonionsChicken Liver and Onions

I don’t get hungry for liver of any kind very often, but when I do, I like chicken liver the best.  You can use baby beef liver if you prefer and you can use bacon or not.  I have made it all ways.  I don’t usually make the gravy with it, but I have given you directions for gravy if you want to make it.

  • 1/2 lb. bacon
  • 1 lb. onions, sliced
  • 1 lb. chicken liver or baby beef liver
  • 1 cup flour
  • 1 1/2 cups beef broth

Preheat oven to 200 degrees.  Fry bacon and drain, reserving bacon grease.  Keep bacon warm in oven.

Return 2 tablespoons grease to same skillet, and on medium-high heat, saute onions till translucent;  add more bacon grease 1 tablespoon at a time, if needed.  Remove onions to oven to keep warm.

Return remaining bacon grease to skillet.  Coat liver in flour, and sear in skillet over medium-high heat;  watch carefully.  As soon as liquid seeps to top of meat, turn and cook 2 minutes on other side.  Remove meat to oven to keep warm only if you are making the gravy.

Sprinkle remaining flour into hot skillet, and stir constantly until flour begins to brown, then add broth.  Boil for 1 minute, then reduce heat and simmer 1 minute longer.  Pour gravy over liver and onions, and sprinkle crumbled bacon on top.

Now, if you’re not making the gravy, when liver is done, add the onions and bacon to it and serve.  You can add the crumbled bacon in it or on it, whichever you prefer.

Serves 4.

“It is a great thing to be faithful in little things.”

May1

Banana Pudding Poke Cake

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bananapuddingpokecakeBanana Pudding Poke Cake

Oh my goodness!!!!  You can literally inhale this cake, it’s so good.  I just love poke cakes because they are so quick and easy to make.  And I love banana pudding.

  • 1 box yellow cake mix
  • 1 (3.4 oz.) pkg. instant banana pudding
  • 1 (3.4 oz.) pkg. instant vanilla pudding
  • 4 cups whole milk, divided
  • 2 large bananas, sliced thick
  • 1 (8-oz.) tub Cool Whip, thawed
  • 15-20 vanilla wafers, crushed

Prepare cake mix according to package directions for a 9 x 13 cake.  Once cake comes out of oven, allow it to cool until it’s just warm to the touch.  Then, with a wooden spoon handle, poke holes in the cake.  You want the holes to be BIG so the pudding will go down into them.

In a bowl, whisk together banana pudding with 2 cups milk.  Stir until all the lumps are gone.  Pour pudding over cake making sure you get the holes filled, gently pushing the pudding into the holes and then spread rest over the top of cake.

In another bowl, whisk vanilla pudding with 2 cups milk.  Stir until all the lumps are gone.  Add sliced bananas to pudding and mix gently.  Spread over top of cake.

Put cake into the fridge to set and cool (about 2 hours).  Once cake has cooled, spread on Cool Whip.  Top with crushed vanilla wafers.  (I put my vanilla wafers into a ziploc bag and crushed them with a rolling pin.)  Leave some bigger pieces for a little bit of crunch when you eat the cake.

(I couldn’t wait, I put my Cool Whip on before I put it in the fridge to cool, and it came out just fine)

Serves 12 to 15.

“The more we meditate on the Scriptures, the closer we’ll walk with the Savior.”

 

Apr29

Potato Salad

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potatosalad

Potato Salad

I have made potato salad for years and never followed a recipe.  My husband doesn’t like potato salad, so I’ve always made it like I like it.  Creamy, lots of eggs and slightly sweet.

So I made it this weekend and decided to write everything down as I was putting it together so I could put it on my blog.  Of course, you can leave out anything you don’t like or add anything you do.  Make it as creamy or as dry as you like, or as sweet as you like by adjusting the ingredients.  Taste as you go.

  • 5 lbs. potatoes (I used Yukon Gold, but I also like Red potatoes.  Nothing too starchy, like Russets)
  • 10 hard-boiled eggs (2 eggs for every pound of potatoes)
  • 2 cups mayonaise
  • 1/2 cup diced sweet pickles
  • 1/2 cup diced celery
  • 1/4 cup diced scallions
  • 1/4 cup sweet pickle juice
  • 1 1/2 teaspoon salt
  • 1 1/2 teaspoon dry mustard

Boil potatoes with or without skin on until knife inserted into potato slides out easily.  Cool until you can handle them.  If you left the skin on, take skin off and slice or chop potatoes into a large bowl.  Dice hard-boiled eggs into bowl.

Add rest of ingredients and stir until well combined.  Refrigerate for a couple of hours.

Serves 10 to 12.

“God is a safe dwelling place in life’s storms.”

Apr18

Cheesy Salmon Chowder

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cheesysalmonchowder

Cheesy Salmon Chowder

Here I go again.  I love soup!  I do believe I could live on soup the rest of my life.  This is so delicious, you must try it.  Very easy to make too.

  • 3 tablespoons unsalted butter
  • 3/4 cup chopped onion
  • 1/2 cup chopped celery
  • 1 teaspoon garlic powder
  • 2 cups diced potatoes
  • 2 carrots, diced
  • 2 cups low-sodium chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon pepper, opt.
  • 1 teaspoon dried dill weed
  • 2 (16-oz.) cans salmon, drained and flaked (I used 5 (6-oz.) cans)
  • 2 (12-oz.) cans evaporated milk
  • 1 (15-oz.) can creamed corn
  • 8 oz. shredded Cheddar cheese

Melt butter in a large pot over medium heat.  Saute onion, celery and garlic powder until onions are tender.  Stir in potatoes, carrots, broth, salt, pepper and dill weed.  Bring to a boil, and reduce heat.  Cover, and simmer 20 minutes.

Stir in salmon, evaporated milk, corn and cheese.  Cook until heated through.

Makes 8 servings.

“Accepting Jesus’ death gives me life.”

Apr9

Ranch Chicken Fingers

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ranchchickenfingersRanch Chicken Fingers

This was so delicious!!  And quick and easy!!

  • 1 cup cornflake crumbs (I made mine in the food processor)
  • 1 tablespoon chopped fresh parsley
  • 1/3 cup Ranch Dressing
  • 1 teaspoon water
  • 1 pound boneless skinless chicken breasts, cut into thin strips (or use chicken tenders)

Preheat oven to 425 degrees.  In small bowl, combine cornflake crumbs and parsley.  In separate small bowl, combine ranch dressing and water.  Dip chicken in dressing mixture, then cornflake mixture, coating well.

On baking pan lightly sprayed with nonstick cooking spray, arrange chicken.  Bake 8 minutes or until chicken in tender.

Makes 4 servings.

“Stay close to God and you will never be the same.”

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Apr8

BBQ Bacon Turkey Meatloaf

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bbqbaconturkeymeatloaf

BBQ Bacon Turkey Meatloaf

This is a really good, healthy meatloaf.  Only 215 calories and 9 grams of fat per serving.  Next time I make it, I will put the bacon in the food processor instead of dicing it.

  • 2 pounds ground turkey
  • 12 slices turkey bacon, diced
  • 1 cup quick-cooking oats, uncooked
  • 1 medium onion, finely chopped
  • 1/2 cup barbecue sauce
  • 2 large egg whites
  • 1 tablespoon Worcestgershire sauce

Mix all ingredients in large bowl.  Press mixture into ungreased 9 x 5-inch loaf pan.  Top with additional barbecue sauce, if desired.  Bake at 375 degrees for 1 hour 15 minutes.  Allow to stand 10 minutes before slicing.

Makes 10 servings.

Note:  Meatloaf ingredients may be combined 1 day ahead and refrigerated.  Bake at 375 degrees for 1 1/2 hours.

“Stay close to God and you will never be the same.”

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