Category Archives: Recipes

Nov17

Midwest Chowder

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Midwest Chowder

This is so delicious!  You can add 1 cup ham cubes, chopped cooked chicken or turkey, or flaked cooked cod or haddock, or just leave it vegetarian.

  • 2 cups boiling water
  • 2 cups chopped potatoes
  • 1/2 cup carrot slices
  • 1/2 cup celery slices
  • 1/4 cup chopped onion
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups milk
  • 2 1/2 cups (10 oz.) shredded sharp cheddar cheese
  • 1 (17-oz.) can cream style corn

In a large Dutch oven, combine water, vegetables and seasonings.  Cover and simmer 10 minutes or until veggies are cooked.  Do not drain.  Make a white sauce with butter, flour and milk.  Add cheese and stir until melted.  Add to undrained vegetables and then add corn.  Heat, but do not boil.

Makes 6 to 8 servings.

“Christ’s forgiveness is the door to a new beginning.”

Nov14

Cranberry Gel

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Cranberry Gel

Thanksgiving is coming and this will definitely be on my table.

If you don’t like whole cranberry sauce, try this.  If you cook this until thick, you can put it in a jar and chill.  When time to eat, slide out of jar and slice.  Or the way I love it is cooked slightly less than thick and then slather it on biscuits.  Yum!

  • 4 cups fresh cranberries
  • 1 cup water
  • 2 cups sugar

In medium saucepan, over medium heat, add berries and water.  Cook until berries pop, then push through a food mill.  (Or leave whole, if you prefer)  Return to pan and add sugar.  Bring to a boil and cook until desired thickness.

Put in jars and refrigerate.  Or serve in a beautiful glass bowl.

“The anchor of God’s faithfulness holds firm in the strongest storms.”

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Nov10

Sloppy Joe Calzones

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Sloppy Joe Calzones

My 8-year old grandson, Caleb, had so much fun making these with me.  I know it is much easier to just make the sloppy joes and put them on buns, but this was something different and fun.  And delicious also, I might add.

  • 2 tablespoons canola oil
  • 1 onion, minced
  • 1/2 teaspoon salt
  • 2 garlic cloves, minced
  • 1/2 teaspoon chili powder
  • 1 pound ground beef
  • 1/4 teaspoon pepper, optional
  • 1 teaspoon brown sugar
  • 1 cup tomato puree
  • 1/2 cup ketchup
  • 1/4 cup water
  • 1/4 teaspoon hot sauce
  • 1 can Pillsbury Grands buttermilk biscuits
  • 1/2 to 1 cup shredded Cheddar cheese

Heat oil in a large skillet over medium heat.  Add onion and salt and cook until onion is soft, about 10 minutes.  Add the garlic and chili powder and cook, uncovered, stirring constantly, until fragrant, about 30 seconds.  Add the beef and cook, breaking up the meat with a wooden spoon, until just pink, about 3 minutes.  Don’t overcook.

Add pepper, if using, brown sugar, tomato puree, ketchup, water, and hot sauce.  Simmer until sauce thickens, 8 to 10 minutes.

Heat oven to 375 degrees.

Press each biscuit into 6-inch rounds.  Spoon 1/3 cup mixture onto center of round, add a tablespoon of cheese.  Fold dough in half over filling and press to seal.  Place on cookie sheet and bake 10 to 14 minutes or until golden brown.

Makes 8 calzones or (4 sloppy joes on buns)

“God’s help is only a prayer away!”

 

Nov8

Oven-Fried Chicken

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Oven-Fried Chicken

I’m not a big fan of white meat, but this chicken was so deliciously moist.  I used organic chicken so I don’t know if that had anything to do with it or not or if it was just the marinade.  But I must say, it was really good!!  And it is only 216 calories per breast.

  • 2 cups buttermilk
  • 2 tablespoon Dijon mustard
  • 2 1/4 teaspoons salt
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons black pepper (I didn’t use any pepper)
  • 1 teaspoon hot pepper sauce
  • 8 skinless, boneless chicken breasts (10 to 12 oz. each)*
  • 2 1/2 cups crushed corn flakes
  • 3/4 cup fresh bread crumbs
  • 1/2 teaspoon ground poultry seasoning
  • 1/2 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons vegetable oil

Whisk buttermilk, mustard, 2 teaspoons salt, 1 teaspoon garlic powder, 1 teaspoon black pepper, and hot sauce together in large bowl.  Add chicken, turn to coat well, cover, and refrigerate at least 1 hour or overnight.

These are large chicken breasts so I made a half recipe for the two of us.  You can put your chicken in a plastic bag with the marinade and is easier to turn over to marinade.

Adjust oven rack to upper-middle position and heat oven to 400 degrees.  Line rimmed baking sheet with foil, set wire rack on sheet (I didn’t do this), and coat with nonstick cooking spray.

Gently toss corn flakes, bread crumbs, remaining 1/2 teaspoon garlic powder, remaining 1/2 teaspoon black pepper, remaining 1/4 teaspoon salt, poultry seasoning, paprika, and cayenne in shallow dish until combined.  Drizzle oil over crumbs and toss until well coated.  Working with one piece at a time, remove chicken from marinade and dredge in crumb mixture, firmly pressing crumbs onto all sides of chicken.  Place chicken on prepared rack, leaving 1/2 inch of space between each piece.  Bake until chicken is deep golden brown, juices run clear, and instant read thermometer inserted into breast reads 160 degrees, 35 to 45 minutes.

* You may use bone-in chicken breast, if you like, it may take the full 45 minutes to bake.  Check temperature deep into the breast.  I baked my boneless breasts about 30 minutes.

“The best witness for Christ shows God’s grace and shares His love.”

Oct29

Fabulous Hamburger Goulash

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Fabulous Hamburger Goulash

This is so flavorful and delicious!  It is a quick and easy weeknight meal that you can fix in 30 minutes.

  • 1 1/2 lbs. ground beef
  • 1/2 cup diced onion
  • 1/2 cup diced red bell pepper
  • 6 garlic cloves, minced
  • 2 cups elbow macaroni
  • 1 (29-oz) can tomato sauce
  • 2 cups low-sodium chicken broth
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1 cup shredded Cheddar cheese

Cook beef in a large nonstick skillet or a dutch oven over medium-high heat, until no longer pink.  Drain beef, leaving 2 tablespoons fat in skillet, and reserve.  Add onion, red pepper and garlic to fat in skillet and cook, covered, until softened.

Add macaroni, tomato sauce, broth, oregano, paprika, salt and reserved beef to skillet and bring to boil.  Cover, reduce heat to low, and simmer, stirring occasionally, until pasta is tender.  Sprinkle with cheese.  Serve.

Serves 4 to 6.

Make sure you use a large skillet or a pan that is big enough to hold it all.

“Under the protecting shadow of God’s wing, the little shadows of life lose their terror.”

Oct29

Tater Tot Breakfast Casserole

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Tater Tot Breakfast Casserole

This is so delicious!  It is wonderful for a brunch.

  • 3/4 – 1  (2-lb) bag Tater Tots, thawed
  • Salt and pepper to taste
  • 1/2 cup diced onion
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced red bell pepper
  • 1 lb. bacon
  • 8 eggs
  • 2 cups milk
  • 3 cups shredded cheddar or Co-Jack cheese

Preheat oven to 350 degrees.

Cook bacon to almost crisp.  Drain on paper towel.  Then cut into small pieces.  Drain off all but 1 tablespoon fat and cook onion and peppers until translucent.

Cover bottom of a 9 x 13-inch baking pan with tater tots.  Salt and pepper to taste.  Add cooked veggies on top of potatoes and then add bacon over that.

In a large mixing bowl, lightly beat eggs and then mix in milk and cheese.  Pour over top of casserole.  Cover with foil and bake for 35 minutes.  Then uncover and bake for another 10 minutes until slightly browned and center is fully cooked.

Serves 12.

“Count your many blessings and you’ll soon lose count.”

Oct29

Easy Monkey Bread

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monkey bread

Easy Monkey Bread

These are so easy and so good!

  • 3 medium-size cans refrigerated buttermilk biscuits
  • 1/2 cup sugar
  • 3/4 teaspoon cinnamon
  • 1 stick butter
  • 3/4 cup brown sugar
  • 3/4 teaspoon cinnamon

Cut biscuits into quarters and roll into the 1/2 cup sugar and 3/4 teaspoon cinnamon.  Pile into a greased bundt pan.  Melt butter in small saucepan and add remaining sugar and cinnamon.  Cook over medium heat until sugar is dissolved, about a minute.  Pour over biscuits.  Bake at 350 degrees for 30 to 35 minutes.

After taking out of the oven, turn out onto a plate.  The bread pulls apart.  Yum!!

“Christians stand strong when they stand together.”

Oct24

Lynn’s Pie Crust

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Lynn’s Pie Crust

My daughter-in-law makes the best pie crust!!  I love to bake pies, but many times I take the easy way out and use refrigerated ready-to-use pie crusts.  Refrigerated pie crusts are very good, but this recipe is so much better.  It is very easy to make and so good!!

  • 4 cups all-purpose flour (20 ounces)
  • 1 1/2 cups vegetable shortening (12 ounces)
  • 1 tablespoon sugar
  • 1 1/2 teaspoon salt
  • 1 tablespoon vinegar
  • 1 egg, beaten
  • 1/2 cup cold water

Mix first 4 ingredients with a fork.  In separate bowl, beat remaining ingredients.  Combine the two mixtures, stirring with a fork until all ingredients are moistened.  Then with hands, mold dough into a ball.  Chill at least 15 minutes before rolling it into desired shape.

Dough can be left in refrigerator up to 3 days.  Or it can be frozen until ready to use.

Makes pastry for two 9-inch double-crust pies and one 9-inch shell.

“Being in Christ is not rehabilitation, it’s re-creation.”

 

 

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Oct19

Ultimate Ginger Cookie

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ultimategingercookie

Ultimate Ginger Cookie

This cookie is crisp on the outside, moist on the inside and filled with crystallized ginger.  One of my husband’s favorite cookies.  They are soooooo good!

  • 4 1/2 cups (22 1/2 ounces) all-purpose flour
  • 2 teaspoons baking soda
  • 4 teaspoons ground cinnamon
  • 3 teaspoons ground cloves
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
  • 2 cups dark brown sugar, lightly packed
  • 1/2 cup vegetable oil
  • 2/3 cup unsulfured molasses
  • 2 extra-large eggs, at room temperature
  • 12 ounces chopped crystallized ginger
  • granulated sugar

Preheat oven to 350 degrees.

In a large bowl, sift together flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands.  In the bowl of an electric mixer fitted with a paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes.  Turn the mixer to low speed, add the eggs, one at a time, and beat for 1 minute.  Scrape the bowl with a rubber spatula and beat for 1 more minute.  With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes.  Add the crystallized ginger and mix until combined.

Using a 1 3/4-inch cookie scoop, drop your dough onto your granulated sugar and slightly flatten.  Turn over and sugar the other side.  Place cookie on your cookie sheet and bake for 13 minutes.  The cookies will be crackled on the top and soft inside.  Let the cookies cool on the sheets for a minte or two, then transfer to wire racks to cool completely.

Makes 4 dozen cookies.

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

Oct19

Spicy Parmesan Cookies

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Spicy Parmesan Cookies

This savory cookie is a nice change from all the sweet cookies.  Try it without the cayenne pepper also, if you don’t like spicy.

At first my husband wasn’t sure he liked them, but I found him with his hand in the cookie jar.  His comment – they’re addicting.

  • 1 cup all-purpose flour
  • 2/3 cup shredded Parmesan cheese
  • 1/4 teaspoon cayenne pepper
  • 1 stick unsalted butter, cut up into small chunks
  • 2 tablespoons milk

Place flour, cheese, cayenne pepper and butter in a food processor and process until well blended and mixture forms a ball.

Shape dough into a log, wrap in plastic wrap, and place in an airtight container.  Refrigerate at least 8 hours and up to 2 days.

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.

Remove the dough from the wrapping, cut into 1/4-inch slices, and transfer to the prepared baking sheet.  Brush each slice with milk and bake until golden brown, 12 to 14 minutes.  Set aside to cool.

Makes 2 dozen.

“No Christian is anonymous to God.”