Category Archives: Recipes

Dec4

Yummy Apple Dumplings

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Yummy Apple Dumplings

These are sooo good and so delicious.  Even though these make their own sauce, I always make “Vanilla Sauce” to put on them.  It makes them even more yummy.  This is my version of this recipe, which I have made not so sweet, because the vanilla sauce makes it a little sweeter.

  • 2 large apples, peeled and cored
  • 2 (8-count) cans crescent roll dough
  • 1 cup (2 sticks) butter
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • Cinnamon to taste
  • 10 ounces (1 1/4 cups) apple juice

Preheat oven to 350 degrees.  Slice apples into 16 slices.  Roll 1 apple slice into each crescent roll and place in a 9″ x 13″ baking dish.

Melt butter, sugar and vanilla in a saucepan.  Do not caramelize, use just enough heat to melt the sugar.  Pour mixture over rolls; sprinkle with cinnamon and pour apple juice over the top of the rolls.

Bake for 30 minutes.  Cover with foil and bake another 10 minutes.  Makes 16.

Vanilla Sauce (Makes 20 servings)

  • 1 cup granulated sugar
  • 4 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 4 cups boiling water
  • 1/2 cup butter
  • 4 teaspoons vanilla extract

In saucepan, combine sugar, cornstarch, salt; gradually stir in water.  Boil, stirring constantly, 5 minutes, or until thickened.  Add rest of ingredients.

Serve hot over the dumplings.

Serves 16.

“God’s kingdom is a treasure meant to be shared.”

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Dec3

Breakfast Casserole

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Breakfast Casserole

  • 6 eggs, beaten
  • 1 (12-oz) can evaporated milk
  • 1 teaspoon salt
  • 1 (30-oz) pkg. frozen shredded hash brown potatoes
  • 1 (8-oz) pkg. shredded Cheddar cheese
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 1 cup diced cooked ham

Whisk eggs, milk and salt in a large bowl.  Add remaining ingredients; mix well.  Pour mixture into a greased 9″ x 13″ baking pan.  Bake, uncovered, at 350 degrees for 60 to 65 minutes, or until eggs are set.

“A clear conscience is a soft pillow.”

Dec1

Creamy Corn Dip

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Creamy Corn Dip

This makes a very large bowl of dip, but it won’t last long.  I can’t stop eating it!

  • 3 (11-oz) cans of Mexicorn, drained
  • 1 (4-oz) can chopped green chiles, drained
  • 1 (4-oz) can chopped jalapenos, drained
  • 1/4 cup diced chives
  • 1 cup mayonaise
  • 1 cup sour cream
  • 1/2 teaspoon garlic powder
  • 1 (16-oz) pkg. shredded sharp cheddar cheese
  • Corn chips

Mix all ingredients except corn chips together and refrigerate.  Serve with corn chips.

“A sermon isn’t complete until it’s put into practice.”

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Dec1

Peanut Butter Cookies

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Peanut Butter Cookies

This recipe is for someone who needs “a hug”.  Fabulous.

  • 1 cup unsalted butter, softened
  • 1 cup peanut butter
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 2 large eggs
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt

Preheat oven to 375 degrees.

Cream butter, peanut butter, and sugars.  Mix in eggs.  Sift together dry ingredients and mix into batter.  Cover bowl and refrigerate for 1 hour.

Roll into 1-inch balls and place on ungreased baking sheet.  Flatten balls with a fork, making a crisscross pattern.  Bake on middle level of oven about 10 minutes or until cookies begin to brown.  Do not overbake.  Remove immediately to cooling racks.

“A sermon isn’t complete until it’s put into practice.”

Dec1

Irish Cream White Chocolate Chunk Cookies

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irishcreamwhitechocolatechunkcookies

Irish Cream White Chocolate Chunk Cookies

This recipe is wonderful.  Friends were trying to sneak them out of my house.

  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 tablespoons Irish Cream liquor
  • 3 cups cake flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chopped macadamia nuts
  • 1 1/2 cups white chocolate chunks

Preheat oven to 375 degrees.

Cream butter and sugars together until light and fluffy.  Add eggs, vanilla, and Irish Cream liquor.  Sift together flour, baking soda and salt and add to butter mixture.

Fold in walnuts and white chocolate chunks.  Drop by heaping tablespoons onto parchment-paper-covered cookie sheet 2-inches apart and bake for 11 to 13 minutes.  Cool on wire rack.

Makes 4 dozen large cookies.

“No one stands as tall as a Christian on his knees.”

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Dec1

Can’t Stop Cookies

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Can’t Stop Cookies

These cookies are fantastic.  Bet you can’t just eat one!

  • 2 cups sugar
  • 2 cups butter, softened
  • 3 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1/2 teaspoon salt
  • 2 teaspoons baking soda
  • 4 cups Special K or Cornflakes
  • 1 cup chopped pecans

Cream sugar and butter.  Add dry ingredients.  Then fold in Special K or Cornflakes and nuts.  Roll into balls and bake at 350 degrees for 12-15 minutes.

(I used a cookie scoop so my cookies came out bigger, which is what I wanted.)  It made exactly 40 cookies.

“The storms of our life prove the strength of our Anchor.”

Dec1

Awesome Pork Tenderloin

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Awesome Pork Tenderloin

This is a “keeper”.  Delicious!

  • 1 (2 to 3-lb) pork tenderloin
  • 3 strips bacon
  • 1/2 cup soy sauce
  • 1 tablespoon grated onion
  • 1 clove garlic, minced
  • 1 tablespoon vinegar
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon sugar

Wrap tenderloin with bacon.  Fasten with toothpicks.  Mix remaining ingredients and pour over meat.  Marinate 3 hours or overnight.  Turn once.  Bake at 300 degrees for 2 hours or until tender, basting often.  Serve over rice with juices.

“God patiently keeps His promises.”

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Dec1

Mile-High Rhubarb Pie

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Mile-High Rhubarb Pie

This is melt-in-your-mouth delicious!

For Crust:

  • 1 cup all-purpose flour
  • 2 tablespoons powdered sugar
  • 1/2 cup butter
  • Pinch of salt

Filling:

  • 2 1/2 cups cut-up rhubarb
  • 1 1/3 cups sugar
  • 3 egg yolks
  • 2 tablespoons flour
  • 1/3 cup milk

Meringue:

  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar
  • 1/2 teaspoon vanilla

Heat oven to 350 degrees.  Mix crust ingredients together and press into 9-inch pie pan.  Bake 20 minutes.  Combine filling ingredients in saucepan;  cook until thick and pour into baked crust.

Heat oven to 400 degrees.  Beat egg whites and cream of tartar until foamy;  gradually add sugar and beat until stiff but not dry.  Fold in vanilla.  Spread over filling; seal edges of meringue to crust.  Bake about 10 minutes, until meringue is browned.

“Jesus’ name and mission are the same – He came to save us.”

Nov30

Pumpkin Pie Cake

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Pumpkin Pie Cake

This recipe is heavenly.  Just outstanding!!

  • 4 eggs, beaten
  • 15-oz. can pumpkin
  • 12-oz. can evaporated milk
  • 1 1/2 cups sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon salt
  • 18 1/2-oz. pkg. yellow cake mix
  • 1 cup chopped pecans or walnuts
  • 1 cup butter, melted

Combine eggs, pumpkin, milk, sugar, spice and salt.  Mix well and pour into an ungreased 9″ x 13″ baking pan.  Sprinkle dry cake mix and nuts over top.  Drizzle with butter.  Do not stir.  Bake at 350 degrees for 45 to 60 minutes.

Serve with whipped cream on top.  Delicious!!

“To show His love, Jesus died for me; to show my love, I must live for Him!”

Nov16

Pumpkin Biscuits with Candied Ginger

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Pumpkin Biscuits with Candied Ginger

I made these for dinner tonight to go with our kielbasa and beans (downhome comfort food).  They were outstanding!!  They are done from start to finish in 45 minutes.

  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 5 tablespoons unsalted butter, chilled and cut into 1/2″ pieces
  • 1/3 cup buttermilk
  • 3/4 cup pumpkin puree
  • 3 tablespoon honey
  • 2 tablespoons chopped candied ginger

Preheat oven to 400 degrees.  Line baking sheet with parchment paper and set aside.  Whisk together flour, baking powder, cinnamon, nutmeg, and salt in a large bowl.  Chill for 10 minutes in the refrigerator.

Combine buttermilk, pumpkin, and honey in a medium bowl.  Whisk until well blended and then add to the chilled flour mixture.  Stir just until moist.

Turn dough out onto a lightly floured surface and knead lightly just a few times.  Roll dough into a 1/2″ thick 9″ x 5″ rectangle and dust the top with flour.  Fold dough crosswise into thirds again and gently roll or pat to a 3/4″ thickness.  This process helps to make your biscuits tall, with a layered textured.  Using a 2 1/2″ biscuit cutter, cut dough into 10 rounds.  Place dough rounds 1″ apart on your prepared baking sheet.  Lightly press some candied ginger into the top of each round.

Bake for 14 minutes, or until golden brown.  Remove from pan and cool on wire rack for a couple minutes.  Serve warm.. (They’re really good with Cinnamon Honey Butter!)

“God’s unsearchable ways deserve our unbounded praise.”