Category Archives: Recipes

Aug7

Slow Cooker Apple Butter

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Slow Cooker Apple Butter

As you probably know by now, I love anything with apples.  This apple butter is so easy and delicious (even though it takes all day).

  • 5 1/2 pounds apples, peeled, cored and finely chopped
  • 4 cups sugar
  • 2 teaspoons cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt

Use any kind of apples you prefer or a variety of different kinds.  Place apples in slow cooker.  In a medium bowl, mix the sugar, cinnamon, cloves and salt.  Pour the mixture over the apples in the slow cooker and mix well.

Cover and cook on high 1 hour.

Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.

Uncover and continue cooking on low 1 hour.  Stir with a whisk, if desired, to increase smoothness.

Spoon the mixure into sterile container, cover and refrigerate or freeze.

Yields: 4 pints

“Children are God’s precious jewels – help them shine for Christ.”

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Aug7

Beer Bread

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Beer Bread

This bread is moist and dense with a chewy crust.  Try it with cold butter and homemade apple butter (see recipe in slow cooker category).  Yum!

  • 3 cups self-rising flour (see note)
  • 1/2 cup sugar
  • 12 ounces beer
  • 1 tablespoon butter, melted

Preheat oven to 375 degrees.

Spray a loaf pan with cooking spray.  In a large bowl, combine flour, sugar and mix.  Then add the beer and mix well.  The mixture should be sticky.  Pour into the loaf pan and tap on counter several times to remove any air bubbles.  Bake for 55 minutes.  Remove from oven and brush top with melted butter.

Note:  If you don’t have self-rising flour you can make your own.  For every 1 cup of all-purpose flour, add 1 teaspoon baking powder, 1/2 teaspoon salt and 1/4 teaspoon baking soda.

“When we feel the stress of the storm we learn the strength of the anchor.”

Aug6

Dreamsicle Salad

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Dreamsicle Salad

This is really yummy!

  • 1 (3-oz) package cook-and-serve tapioca pudding mix
  • 1 (3-oz) pack cook-and-serve vanilla pudding mix
  • 1 (3-oz) package orange jello
  • 3 cups water
  • 1 (11-oz) can mandarin oranges, drained
  • 1 (8-oz) container frozen whipped topping, thawed

Combine the tapioca pudding, vanilla pudding and orange jello mixes with the water.  Cook until mixture comes to a boil and thickens.  Remove from heat and cool.  When cooled, fold in mandarin oranges and whipped topping.  Refrigerate overnight.

Serves 12.

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

Aug6

Spaghetti Squash Au Gratin

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Spaghetti Squash Au Gratin

Even though my husband wasn’t very fond of this recipe, I liked it and will definitely make it again.

  • 1 medium spaghetti squash (about 2 1/2 lbs.)
  • 2 tablespoons butter
  • 1 small yellow onion, diced
  • 1 teaspoon fresh thyme
  • 3/4 to 1 cup sour cream
  • 1 cup shredded cheddar cheese, divided
  • 1/4 cup bacon pieces, optional

Heat oven to 450 degrees.

Cut spaghetti squash in half lengthwise and remove the seeds.  Spray a 9 x 13 baking dish with cooking spray.  Lay squash cut side down into dish.  Bake until just tender (the tip of a paring knife can be slipped into the flesh with slight resistance), 25 to 30 minutes.  Reset oven to 375 degrees.

While squash is baking saute onions, thyme and butter in skillet.  Cook until slightly brown in color (I got mine too dark).  Salt and pepper to taste.

Using a fork, scrape the insides of the squash and transfer to a large bowl.  Add the onion mixture, sour cream and half the cheese together and mix well.  Pour into a buttered 9 x 13 baking dish and bake at 375 degrees for 20 minutes.  Top with the remaining cheese and bake another 5 to 10 minutes until cheese is melted and browning.

“It is a dangerous presumption to say, “Tomorrow,” when God says, “Today!”

Jul24

Peaches and Cream Cake

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Peaches and Cream Cake

This is so-o-o good and easy to make.

  • 1 box yellow cake mix
  • 1 large can sliced peaches
  • 1 large pkg. cream cheese, softened
  • 1 cup sugar

Mix cake mix as directed.  Pour into greased and floured 9 x 13 pan.  Drain peaches, reserving 4 tablespoons peach juice.  Cut peach slices in half and place on top of cake.  Mix cream cheese, sugar and reserved peach juice until well blended.  By tablespoonful, dollop over cake and peaches, covering the entire top of the cake.  Bake 350 degrees for 60 minutes.

This can be eaten cold, but I like it slightly warm with whipped cream.

Makes 12 servings.

“When we’re forgiven, no record is kept of our failures.”

Jul14

It’s Time To Make The Donuts

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It’s Time To Make The Donuts

We sure had fun this morning.  Two of my grandsons were here and we decided to make donuts.  They were so delicious!!  And so easy!!

  • 2 (16.3 oz.) cans Pillsbury reduced-fat buttermilk biscuits (not flaky)
  • 48 oz. bottle vegetable, canola or peanut oil
  • 2 cups sifted powdered sugar
  • 1/4 cup milk
  • Cinnamon sugar

Remove biscuits from can and using a very small biscuit cutter or anything else that is the size to cut donut holes out, cut the holes out of the center of the biscuit.  Makes glaze of powdered sugar and milk in a bowl big enough for the donut to fit into and be turned over.

Heat oil to 375 degrees (1 to 2 inch deep) and fry donuts maybe 3 to 4 minutes per side or until they are a medium brown.  Take out of oil and put into a bowl of glaze; turn over quickly and drain on a cooling rack on top of a cookie sheet.  Make sure they are completely coated.

Put your cinnamon sugar in a paper sack and then add a few donut holes at a time and shake until they are coated.  Take out of sack and cool on rack also.

Enjoy these as soon as they are cool enough to put into your mouth.  Until they are cool, you will be drooling!!  So good!!!

Makes 16 donuts and 16 donut holes.

“Our salvation is secure because God Does the holding.”

Jul6

Chuck Wagon Stew

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Chuck Wagon Stew

When the temperature is 103 degrees, cook something on the stove.  This is a very easy and delicious meal.  Serve a fruit salad or a jello salad for a side dish.

  • 2 lbs. beef stew meat
  • 1/4 cup + 1 tbsp. flour
  • 3 tablespoons Worcestershire sauce
  • 2 teaspoons salt
  • 1 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 4 carrots, peeled and cut into 1-inch pieces
  • 2 celery ribs, cut into 1-inch pieces
  • 2 large red potatoes, peeled and cut into 1-inch pieces
  • 3 small onions, each cut into 6 wedges

Cut stew meat into 1-inch cubes.  Place beef and 1/4 cup flour in a zip-top plastic bag; seal bag, and shake vigorously to coat.

Heat oil in a large Dutch oven over medium-high heat.  Add beef, and cook, stirring occasionally, until browned.  Add Worcestershire sauce, next 3 ingredients, and 4 cups water; bring to a boil.  Cover, reduce heat to low, and simmer 1 hour.

Add carrots and next 3 ingredients to beef mixture; bring to a boil over medium-high heat, stirring occasionally.  Reduce heat to low; cover and simmer 1 hour or until vegetables and beef are tender, stirring occasionally.

Combine remaining 1 tbsp. flour and 3 tbsp. water, stirring well; stir into stew.  Bring to a boil over medium-high heat; boil, stirring constantly, 5 minutes or until thickened and bubbly.  Serve in bowls steaming hot.

“God is actively working to keep you from the danger of getting lost in sin.”

 

 

 

Jul6

Black Walnut Banana Bread

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Black Walnut Banana Bread

The key to this delicious banana bread is the black walnuts.  They taste different than the more common English or California walnuts.  I just love black walnuts!  Of course, you can make this bread with whatever kind of nut you want or no nuts at all, it will still be delicious.

  • 1/2 cup unsalted butter, softened
  • 1 1/2 cup sugar
  • 2 large eggs
  • 2 cups all-purpose flour (I used white whole wheat)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 ripe bananas, mashed (about 1 1/3 cups)
  • 1 cup chopped black walnuts

Preheat oven to 325 degrees.  Grease and flour a 9 x 5-inch loaf pan.  Beat butter and sugar at medium speed with an electric mixer until light and fluffy.  Add eggs, 1 at a time, beating just until blended after each addition.  Combine flour, baking soda and salt; add to batter and mix just to combine.  Add bananas, mixing well.  Fold in black walnuts.

Spoon batter into prepared pan (it will be slightly thick).  Bake at 325 degrees for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean and sides pull away from pan, shielding with aluminum foil during last 15 minutes to prevent excessive browning, if necessary.  (I baked mine on the lower middle rack for 1 hour and 25 minutes.)  Cool in pan on a wire rack 10 minutes.  Remove from pan, and cool 30 minutes on wire rack before slicing.  Slice and slather on the cold butter!  Yum!

“The Christian’s race is not a sprint – it’s a marathon.”

Jul5

Classic Rhubarb Fool

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Classic Rhubarb Fool

This is such an easy dessert to make and serve your guests.  Three ingredients!!

  • 1 lb. red rhubarb (about 4 cups)
  • 1 cup sugar
  • 3 cups heavy cream

Put rhubarb, sugar and 2 tablespoons water into a medium saucepan.  Cover, and bring to a simmer over medium-high heat.  Reduce heat to medium-low.  Stir once, and cook, uncovered, until rhubarb has completely softened, about 8 minutes.  Let cool slightly.

Transfer rhubarb mixture to a food processor, and puree until smooth.  Transfer to a small bowl.  Refrigerate rhubarb puree until cool, about 30 minutes.

Beat cream with an electric mixer or by hand until soft peaks form.  Gently fold rhubarb puree into the whipped cream in 2 batches, leaving some streaks remaining.  Spoon into glasses.

Serves 6 to 8.

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

 

Jul5

Scrumptious Shrimp

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Scrumptious Shrimp

Oh, yum!!  This is so easy and delicious.  I was serving seven people so I used 2 pounds of shrimp, but you can use whatever amount you want.  I would still use the same ingredients.  It makes very tasty juices to sop your bread into.

  • 1 stick butter
  • 1 lemon, thinly sliced
  • Raw shrimp, shells removed (I left tails on)
  • 1 pkg. Good Seasons Italian salad dressing

Heat oven to 350 degrees.  Put stick of butter into your pan and put it in the oven while heating up and melt your butter.

For 2 pounds of shrimp I used a 10″ x 15″ baking pan.  For less shrimp you can use a 9″ x 13″ baking pan.

After butter is melted, layer lemon slices on top of it.  Add your shrimp and then sprinkle seasoning mix over all.

Bake for 15 minutes and serve.

“The strength of our actions should match the strength of our words.”