Category Archives: Recipes

Jan8

Chattanooga Chew Chews

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Chattanooga Chew Chews

I had to make these for my husband.  Not only is he a train buff, he loves cookies and bars.

Crust:

  • 2 cups flour
  • 1/2 cup butter (no substitute), softened
  • 1 cup brown sugar, firmly packed
  • 1 cup chopped pecans

Preheat oven to 35o degrees.  Mix flour, butter and brown sugar.  Press into an ungreased 9″ x 13″ baking pan.  Sprinkle pecans evenly over unbaked crust.

Caramel Topping:

  • 1 cup butter (no substitute)
  • 3/4 cup brown sugar
  • 1 (12-oz.) package semisweet chocolate chips

Melt butter and brown sugar in saucepan.  Bring to a boil and boil for 1 minute, stirring constantly.  Pour caramel mixture over crust and pecans.

Bake for 20 or 25 minutes or until entire surface is bubbly.  Remove from oven and sprinkle chocolate chips over hot surface.  Gently swirl melted chocolate chips with spatula to give a marbled effect.  Cool at least 5 hours.  Cut into squares.

Makes 32 bars.

“The cross of Christ is the bridge between God and man.”

 

Jan8

Buttermilk Pie

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Buttermilk Pie

This is a smooth, creamy and delicious pie.  You must try it.

  • 4 tablespoons flour
  • 1 3/4 cups sugar
  • 1/2 teaspoon salt
  • 1/2 cup butter, melted
  • 3 eggs, beaten
  • 1 cup buttermilk
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 1 (9-inch) unbaked pie shell
  • Cinnamon and nutmeg to taste (optional)

Combine flour, sugar, and salt in a mixing bowl.  Add melted butter and beaten eggs and stir with a whisk or fork until well blended.  Stir in buttermilk, vanilla, and lemon extract, and mix well.  Pour into unbaked pie shell and dust with cinnamon or nutmet, if desired.

Bake in center of 350 degree oven for 55-60 minutes, or until filling is set and lightly browned.

“While God is preparing a place for us, He is preparing us for that place.”

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Jan8

Baked Potato Soup

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Baked Potato Soup

I love soup!  Especially potato soup.  This is very good.

  • 4 large baking potatoes
  • 2/3 cup butter
  • 2/3 cup all-purpose flour
  • 6 cups milk (2%)
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • 4-8 green onions, divided
  • 16 slices bacon, cooked and crumbled, divided
  • 1 1/2 cups shredded Cheddar cheese, divided
  • 1 1/2 cups sour cream

Wash potatoes and prick several times with fork.  Bake 400 degrees for 1 hour or until done.  Let cool.  Peel and partially mash, leaving chunks.  Melt butter in saucepan over low heat.  Add flour, stirring until smooth.  Cook 1 minute, stirring constantly.

Gradually add milk.  Cook over medium heat, stirring constantly until mixture thickens and bubbles.  Add potatoes, salt, pepper, 4 tablespoons green onions, 1/2 cup bacon, and 1 cup cheese.  Cook until thorougly heated; stir in sour cream; do not boil.  Add extra milk, if needed, for desired thickness.  Serve with remaining onions, bacon, and cheese, or you can put all in soup at one time.

Makes 20 servings.

“Daily blessings are daily reminders of God.”

Jan8

Overnight Tuna Casserole

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Overnight Tuna Casserole

This may be the easiest tuna and pasta casserole you’ve ever made.  There’s no need to cook the macaroni… just mix, refrigerate overnight and microwave.  Serve with a tossed green salad.

  • 1 can (10 3/4-oz.) cream of celery soup, (or mushroom or chicken)
  • 1 soup can milk
  • 2 can (5-oz.) water-pack tuna, drained and flaked with a fork
  • 1 cup uncooked elbow macaroni
  • 1 cup frozen green peas
  • 1/2 cup minced onion or 2 tablespoons dried minced onion
  • 1 cup shredded Cheddar cheese (reserve 1/4 cup)

Whisk soup and milk in a 2-qt. microwave-safe bowl until well blended.  Stir in remaining ingredients except reserved 1/4 cup cheese.  Cover and refrigerate at least 12 hours or overnight.

Cover with lid or vented plastic wrap.  Microwave on high 15 to 17 minutes until bubbly.

Sprinkle with reserved cheese.  Let stand uncovered 5 to 7 minutes until cheese melts.

Make 4 servings.

“No Christian is anonymous to God.”

Jan8

BLT Salad

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BLT Salad

My husband is at a train show today so I am fending for myself.  A good day for a salad.  This was really good.

  • 3/4 cup mayonnaise
  • 4 (1-inch-thick) slices Italian bread
  • 1 pound bacon, chopped
  • 3 tablespoons red wine vinegar
  • 2 cups cherry tomatoes, halved
  • 2 (10-ounce) bags chopped romaine lettuce (or use fresh)
  • Salt and pepper

Adjust oven rack to middle position and heat oven to 475 degrees.  Spread 1/4 cup mayonnaise over both sides of bread slices and transfer to baking sheet.  Bake until golden brown, 8 to 10 minutes.  Let cool 5 minutes, then cut into 1-inch croutons.  (Or if you don’t want to make your own croutons, just use 2 cups of seasoned croutons.)

Cook bacon in large skillet over medium heat until crisp, about 8 minutes.  Transfer to paper towel-lined plate.  Discard drippings.

Whisk remaining 1/2 cup mayonnaise and vinegar in large bowl.  Add bacon, tomatoes, lettuce, and croutons and toss to combine.  Season with salt and pepper.  Serve.

Makes 4 servings.

“There are no shortcuts to true happiness.”

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Jan7

Jalapeno Popper Dip

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Jalapeno Popper Dip

I tried this recipe for the first time last night for bridge and everyone just loved it!!

  • 2 (8-oz.) packages cream cheese, softened
  • 1 cup mayonnaise
  • 1 (4-oz.) can chopped green chilies, drained
  • 2 ounces canned diced jalapeno peppers, drained
  • 1 1/4 cups Parmesan cheese

Put cream cheese and mayonnaise in a mixer and mix until smooth.  Mix in green chilies, jalapeno peppers and Parmesan cheese.

Microwave for 3 minutes and then stir.  Microwave for another 3 minutes.  Serve with tortilla chips.

Note:  If you would like to bake it instead of microwaving it, put 1 cup of cheese in the mixute and 1/4 cup of cheese on top.  Bake at 375 degrees for about 30 minutes.

This is good even after it has cooled off.

“Prayer channels God’s supply to our needs.”

Jan2

Roasted Shrimp Cocktail / Cocktail Sauce

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Roasted Shrimp Cocktail / Cocktail Sauce

This is the most delicious shrimp cocktail!  And the sauce is the best too.

For the shrimp:

  • 2 lbs. (12 to 15 count) shrimp
  • 1 tablespoon good olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

For the cocktail sauce:

  • 1/2 cup Heinz chili sauce
  • 1/2 cup Heinz ketchup
  • 3 tablespoons prepared horseradish
  • 2 teaspoons freshly squeezed lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon Tabasco sauce

Preheat the oven to 400 degrees.

Peel and devein the shrimp, leaving the tails on.  Place them on a sheet pan with the olive oil, salt, and pepper and spread them in one layer.  Roast for 8 to 10 minutes, just until pink and firm and cooked through.  Set aside to cool.

For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and Tabasco.  Serve as a dip with the shrimp.

Serves 6 to 8.

“Feeding on God’s Word keeps us strong and healthy in the Lord.”

 

Jan2

Green Bean Bundles (or Asparagus)

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Green Bean Bundles (or Asparagus)

My daughter brought these to our triple birthday party this week-end.  They were delicious!

  • 3 lbs. fresh or frozen green beans
  • 8 slices bacon, cut in half
  • 6 tablespoons butter, melted
  • 1/2 cup brown sugar
  • 1 teaspoon garlic salt

Preheat oven to 375 degrees.  Grease a 9″ x 13″ baking dish.

Snap ends off beans then par-boil.  Wrap 7 green beans with bacon and place in prepared dish.  Repeat, using all the green beans and bacon.

Combine butter with brown sugar.  Pour over green bean bundles and sprinkle with garlic salt.

Cover with foil and bake for 30 minutes.  Uncover and bake for 15 minutes longer.

Serves 8-10.

asparagusbundlesUpdate (3/31/13):

We decided to put a little twist on these by using asparagus instead of green beans.  We also thought the green beans was a little sweet so we adjusted the recipe and wrapped the bacon over more of the asparagus.  These were really delicious!  Try whichever one floats your boat!

  • 2 lbs. fresh asparagus, ends trimmed
  • 12 slices bacon
  • 1/2 cup brown sugar
  • 1/2 cup butter
  • 1 tablespoon soy sauce
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper, opt.

Preheat oven to 400 degrees.

Divide asparagus spears into 12 bundles.  Carefully wrap 1 piece of bacon around each bundle, starting about 1/2 inch from the bottom of the tips.  Secure the bacon-wrapped spears with a toothpick.  Lay bundles in a low-sided casserole dish.

In a medium saucepan, combine the brown sugar, butter, soy sauce, garlic salt, and pepper.  Bring the mixture to a boil.  Pour the hot sugar mixture over the asparagus bundles.  Transfer the dish to the oven and roast for 25 minutes, or until the spears have begun to wilt and the bacon looks fully cooked.  Remove the toothpicks before serving.

“Feeding on God’s Word keeps us strong and healthy in the Lord.”

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Jan2

Hash Brown Casserole

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hashbrowncasserole

Hash Brown Casserole

  • 1 (10 3/4-oz.) can cream of chicken soup
  • 8 ounces Colby cheese, shredded (or whatever you like)
  • 1/2 cup onion, diced (or 2 tbsp. dried minced onion)
  • 1/2 cup butter, melted
  • 1/2 teaspoon salt
  • 30 oz. pkg. frozen hash brown potatoes, partially thawed

Preheat oven to 375 degrees.

In small skillet, melt butter, add onion and cook on low until onion is translucent.  (Do not brown.)  Cool slightly.  (Or if you would rather use dried onion, omit this step.)

In a stand mixer, place soup, cheese, onion/butter mixture, and salt.  Mix on low speed for one minute.  Add frozen shredded potatoes.  Mix on low speed for one minute.  Spray a 8 x 11.5-inch pan with food release.  Place entire contents into sprayed pan; loosely spread casserole to fill pan at even level.  I add a little more cheese on top after it comes out of the oven, if desired.  (You may also mix this in a large bowl if you don’t want to use the mixer.)

Bake 35 – 40 minutes or until golden brown.  Serves 8-10.

“Feeding on God’s Word keeps us strong and healthy in the Lord.”

 

Dec29

Pumpkin Mousse

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Pumpkin Mousse

This is my grandson Nathan’s, very favorite dessert.  First made for Thanksgiving 2010.  Rated by my family as a 5*.  Very delicious!

  • 1 (3-oz. box) Cook and Serve vanilla pudding (not instant)
  • 1 cup half and half
  • 1 cup heavy cream, divided
  • Pinch cinnamon
  • Pinch nutmeg
  • Pinch cloves
  • 1/2 cup plus 3 tablespoons pumpkin puree
  • 2 tablespoons brown sugar

In medium saucepan, mix dry pudding mix with half and half and 1/2 cup cream.  Add spices.  Bring to boil over medium heat, stirring constantly, until mixture is bubbly and thick.  Add pumpkin and stir to combine.  Put lid on pan and set aside to cool.  When cool enough, place pan in the fridge to cool completely.

When mixture is cool,  remove from fridge.  In mixing bowl, add 1/2 cup cream and brown sugar.  Beat until very light and fluffy.  Fold in pumpkin cream mixture until combined.

Cover and refrigerate for a couple of hours or overnight.  Serve in goblet glasses, or any way you prefer to serve it.

This makes 6 small servings, so you might want to make a double recipe.

“The journey is better with someone who knows the way.”

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