Category Archives: Recipes

Oct18

Skillet Spaghetti

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This is another quick and easy recipe to fix.  The spaghetti cooks in its own sauce.  Yummy!  I didn’t have any spaghetti pasta so I used angel hair.

  • 1 pound ground beef
  • 1/2 cup onion, diced
  • 1 clove garlic, minced
  • 2 tablespoons olive oil
  • 1 (15-oz.) can tomato sauce
  • 3 cups hot water
  • 7 ounces spaghetti, broken in half
  • 1 (1 1/2-oz.) pkg. spaghetti seasoning mix

In large skillet over medium-high heat, brown beef, onion and garlic in oil, stirring now and then.  Add tomato sauce, water, uncooked spaghetti and seasoning mix.  Cover and simmer 30 minutes, or until spaghetti is tender, stirring often.  (Mine was ready in about 10 minutes, probably because I used angel hair pasta.)

Serves 4 to 6.  (Depending on the size of your eaters.)

“Jesus is your most trusted Friend.”

 

 

 

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Oct15

Garlic Cheese Bread

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Garlic Cheese Bread

This is very quick and easy to make to serve with your soup.

  • 1 loaf French bread
  • 1/4 cup olive oil
  • 5 cloves garlic, minced
  • 1 cup shredded Mozzarella cheese

Preheat oven to 450 degrees.

Slice French bread 1/2-inch wide in long angles.  Approximately 10 slices.

Mix olive oil and garlic in small bowl.

Brush the oil mixture over each slice of bread, using all of the garlic.  Sprinkle Mozzarella cheese on each slice.

Bake for 5 to 10 minutes or until cheese has melted and is slightly browned.

“The gains of heaven will more than compensate us for the losses of earth.”

Oct15

Creamy Hot Dog and Potato Soup

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Creamy Hot Dog and Potato Soup

This is a really quick and easy soup to make.  Serve with some French bread for a hearty meal.

  • 1 (28-oz) package frozen Potatoes O’Brien
  • 6 cups water
  • 2 (10 3/4-oz) cans Healthy Request Cream of Chicken Soup
  • 8 ounces shredded cheese, (I used Co-Jack)
  • 1 cup sour cream
  • 1 package Angus hot dogs, sliced in chunks
  • Salt and pepper to taste

Combine potatoes and water in a large stock pot.  Bring to a boil and then reduce heat and add soup and cheese.  Stir until cheese is melted.  Add remaining ingredients.  Cook and stir until heated through, but do not boil.  Serve.

Serves 4 to 6.

“An intimate walk with God lifts our eyes from today’s trials and into eternity’s triumphs.”

Oct6

Beef Taco Bake

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Beef Taco Bake

If you can’t find Ro-Tel tomatoes, substitute one 14.5-ounce can diced tomatoes and one 4-ounce can chopped green chiles.

  • 2 (10-ounce) cans Ro-Tel tomatoes, drained, 1/2 cup juice reserved
  • 1 (16-ounce can refried beans
  • 1 tablespoon hot sauce
  • 1/4 cup chopped fresh cilantro
  • 3 cups shredded Mexican cheese blend
  • 1 1/2 pounds lean ground beef
  • 1 (1.5-ounce) package taco seasoning mix
  • 12 taco shells

Heat oven to 475 degrees.  Combine half of tomatoes, beans, hot sauce, and cilantro in bowl.  Spread evenly in 9 by 13-inch baking dish.  Sprinkle with 1 cup cheese.

Cook beef in large nonstick skillet over medium-high heat until no longer pink, about 5 minutes.  Pour off fat, then stir in taco seasoning, remaining tomatoes, and reserved tomato juice.  Simmer over medium-low heat until thickened and nearly dry, 5 to 7 minutes.

Spoon 1 tablespoon cheese into each taco shell and top with beef mixture.  Arrange tacos upright in bean mixture, cover with foil, and bake until bubbling, about 10 minutes.  Remove foil, top with remaining cheese, and bake until cheese is melted, about 6 minutes.

Serves 4 to 6.

“No Christian is anonymous to God.”

 

Oct4

CoffeeTime Cinnamon Rolls

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Coffee Time Cinnamon Rolls

You can make these delicious cinnamon rolls in less than 30 minutes and they go exceptionally well with your mid-morning coffee.

  • 1 (8-ounce) can Pillsbury crescent rolls
  • 4 tablespoons unsalted butter
  • 1/3 cup brown sugar
  • 1 teaspoon cinnamon

Remove dough from your can and unroll on counter.  Keep in rectangle and pinch seams together.  Brush butter over top of dough leaving 1/2 inch on edge.  Sprinkle brown sugar over top of butter and then sprinkle cinnamon over top of brown sugar.

Start rolling from the long side and try to roll it tightly.  Cut in 8 rolls and place each in a muffin tin.

Bake in a 375 degree oven for 10 to 12 minutes.  When they come out of the oven, turn them over onto a cookie sheet.

Makes 8 cinnamon rolls.

“God may deny our request but will never disappoint our trust.”

Oct4

BLT Wraps

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BLT Wraps

I believe this BLT is better than the original that is made on toast.  So simple, easy and delicious.  Microwaving the bacon is an easy cooking method.  You may want to make a double recipe as you probably can’t eat just one.

  • 12 thick-cut slices of bacon
  • 1/4 cup plus 1 tablespoon mayonnaise
  • 2 romaine lettuce hearts, leaves trimmed to 8 inches long
  • 1/2 to 1 pint cherry tomatoes, halved (I used grape tomatoes)
  • 4 (10-inch) flour tortillas

Place half the bacon on a double paper towel-lined plate.  Top with another layer of paper towels and place the other half of the bacon on top and then put another layer of paper towels on that.  Microwave until crispy, 8 to 10 minutes.

Put mayonnaise in a large bowl and add tomatoes and lettuce and toss to coat evenly.

Lay tortillas on counter and divide lettuce, tomatoes, and bacon among tortillas.  Roll tightly and serve.

Serves 4.

“If you sense your faith is unraveling, go back to where you dropped the thread of obedience.”

Sep28

Pumpkin Cheesecake Shooters

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Pumpkin Cheesecake Shooters

This is a quick and easy dessert to make, but I am warning you, it is very rich!  I don’t have shooter glasses so my glasses are a bit big.  Although, you may serve them in parfait glasses, if you want, for a larger dessert.

For the ready-to-eat cheesecake filling, I used Jello brand cheesecake mix.  I put it in a pie plate without the crust (use for another time) and refrigerated it.  It is the perfect amount for this recipe.

  • 2 cups canned pumpkin pie mix
  • 2 cups vanilla ice cream
  • 2 cups ready-to-eat cheesecake filling (Jell-O Brand)
  • 1/2 cup milk
  • 2 teaspoons pumpkin pie spice, plus more for garnish
  • Whipped topping

Place pumpkin pie mix, ice cream, cheesecake filling, milk and pumpkin pie spice in a blender.  Blend until well-conbined and smooth.  Garnish with whipped topping and pumpkin pie spice, or cinnamon, if desired.

Make 24 (2-ounce) shooters or if you prefer larger, 8 (6-ounce) desserts.

“You need not be afraid of where you’re going when you know God’s going with you.”

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Sep24

Spicy Macaroni and Cheese

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Spicy Macaroni and Cheese

This is one of the best macaroni and cheese recipes that I have ever eaten.  You definitely need to like spicy foods to eat this, but “Oh, so good”.

If you want to make this delicious casserole not so spicy, just substitute Monterey Jack cheese in place of the Pepper Jack cheese.  You won’t be disappointed!!

  • 2 cups elbow pasta, cooked until almost al dente
  • 8 ounces Cheddar, 1/2 cubed, 1/2 shredded
  • 8 ounces Colby cheese, cubed
  • 8 ounces Monterey Pepper Jack cheese, cubed
  • 2 teaspoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dry mustard
  • 1/8 teaspoon ground nutmeg
  • 4 tablespoons sour cream
  • 1 large egg, beaten
  • 1 cup heavy cream
  • 1 cup half-and-half
  • 4 slices white bread
  • 1 tablespoon butter

Preheat oven to 350 degrees.

In a large bowl, toss together the pasta with the cheese cubes and pour into a 2-quart baking dish.

In a large bowl, mix together the flour, salt, cayenne pepper, dry mustard, nutmeg.  Add the sour cream, egg, heavy cream, half-and-half.  Pour over the pasta and cover with the shredded Cheddar.  Bake uncovered until the top is just beginning to brown, about 35 minutes.

Meanwhile, cut the bread into crouton-size squares.  In a skillet over medium heat, melt the butter, add the bread cubes and toast until golden.  Sprinkle the bread cubes on top of the macaroni and cheese and bake until golden brown, about 10 minutes more.

Serves 6 to 8.

“The call of God can always be heard.”

Sep24

Cranberry Orange Cornbread with Orange Butter

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Cranberry Orange Cornbread with Orange Butter

I made this for mid-morning coffee, but it would be fabulous to serve at Thanksgiving.  Lightly sweetened with tart cranberries, but the orange butter makes it!!

Cornbread

  • 1 1/2 cups yellow cornmeal
  • 1 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup orange juice
  • 1 cup milk
  • 1/4 cup canola oil
  • 1 1/3 cups fresh or frozen cranberries
  • Grated zest of 1 orange

Orange Butter

  • 2/3 cup unsalted butter, softened
  • 1/2 cup confectioners sugar
  • 2 tablespoons thawed orange juice concentrate

Preheat oven to 400 degrees.  Grease a 10-inch cast iron skillet well with shortening.

Combine cornmeal, flour, sugar, baking powder, and salt in a large bowl.  In a medium bowl, whisk together orange juice, milk, and oil.  Add the milk mixture to the flour mixture, stirring just until combined.  Add the cranberries and orange zest and fold in, being careful not to overmix the batter.

Pour batter in prepared skillet.  Bake until lightly browned on top and a tester inserted in the center comes out clean, 30 to 40 minutes.  Remove cornbread from the oven and place on a rack to cool slightly.

In a small bowl, whisk together the butter, confectioners sugar and orange juice concentrate until smooth.

Serve the cornbread warm, spread with the orange butter.

Serves 6 to 8.

* If you don’t have a cast iron skillet, use any baking dish about the same size.

“Praise is the overflow of a joyful heart.”

 

 

Sep24

All-American Chili

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All-American Chili

I have made so many different chili recipes but I believe this may be the best one yet.  If you don’t like a lot of spice, leave out the cayenne pepper and/or the red pepper flakes.  Adjust the spices to your liking.

Now that the temperature is dropping to freezing, this is an excellent meal to make on those cold nights.  Or better yet, serve this to your football fans.

Top your bowl of chili with shredded cheese (I like Monterey Jack), sour cream, diced avocado, scallions or whatever you like.

Next time I make this, I will be doubling it so I can freeze some for later.

  • 2 tablespoons canola oil
  • 2 onions, minced
  • 6 garlic cloves, minced
  • 1/4 cup chili powder
  • 1 tablespoon cumin
  • 1 teaspoon red pepper flakes, optional
  • 1/2 teaspoon cayenne pepper, optional
  • 2 pounds 85% lean ground beef
  • 2 (16-oz) cans dark red kidney beans, drained and rinsed
  • 1 (28-oz) can diced tomatoes
  • 1 (28-oz) can tomato puree
  • 2 teaspoons salt

Heat oil in a large dutch oven over medium heat until shimmering but not smoking.  Add onions, garlic, chili powder, cumin, red pepper flakes, and cayenne and cook, stirring occasionally, until the vegetables are softened and beginning to brown.  Increase heat to medium-high and add the beef.  Cook, breaking up the chunks with a wooden spoon, until no longer pink and just beginning to brown.

Add the beans, tomatoes, tomato puree, and 1 teaspoon salt.  Bring to a boil, then reduce the heat to low and simmer, covered, stirring occasionally, for 1 hour.  Remove the cover and continue to simmer 1 hour longer, stirring occasionally (if the chili begins to stick to the bottom of the pot, stir in 1/2 cup water and continue to simmer), until the beef is tender and the chili is dark, rich, and slightly thickened.  Stir in the last 1 teaspoon of salt.

Serves 8 to 10.

“Jesus hears our faintest cry.”