Category Archives: Recipes

Nov1

Family Favorite Mac and Cheese

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Family Favorite Mac and Cheese

This is another recipe that is made at our family gatherings.  My grandson, Drew, is a vegetarian, so it works out really well to have mac and cheese along with everything else.

This recipe makes quite a large amount, but can easily be cut in half to make a smaller amount.

  • 1 stick butter
  • 1/2 cup flour
  • 4 cups milk
  • 1 (16 oz) box pasta (I like elbows)
  • 4 cups (16 oz) cheddar cheese

Cook pasta in boiling, salted water.  Drain well and spoon into a large buttered casserole dish.  Make roux of butter and flour and then add milk.  Whisk until thickened.  Add cheese and mix well.  Add to pasta and stir well to combine.  Bake 350 degrees for 35 minutes.

Note:  If you like a nice crunchy topping on the mac and cheese, combine 1 cup breadcrumbs with 4 tablespoons melted butter and add to top of casserole the last 10 minutes of baking.

“Christ gave everything to make something beautiful of His church.”

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Nov1

Baked Spinach – Artichoke Dip

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Baked Spinach – Artichoke Dip

This appetizer is sooo good that it is requested (especially by my grandson, Nathan) at every family gathering we have.  Another word for it is “Fabulous”.

  • 1 (14-oz) can artichoke hearts, drained and finely chopped
  • 1 (10 oz) pkg. frozen chopped spinach, cooked and drained
  • 1 cup shredded Monterey Jack
  • 1/8 teaspoon garlic powder
  • Dash of cayenne pepper
  • 1 cup Parmesan cheese
  • 1 cup mayonnaise
  • Dash of Worcestershire sauce

Mix the above ingredients well, and spoon into a lightly greased 1-qt casserole dish.  Bake at 350 degrees for 20 to 30 minutes.  Serve with tortilla chips or crackers.

“He who does not love does not know God, for God is love.”

Nov1

Wash-Day Peach Cobbler

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Wash-Day Peach Cobbler

This recipe could also be called “Cuppa Cuppa Cuppa Cake”, but whatever you call it, it is yummy. You can use any kind of fruit you like, but peaches are my favorite. I have tried fruit cocktail before and that is yummy also.

  • 1 large can fruit, your choice
  • 1 cup flour
  • 1 cup sugar
  • 1 cup milk
  • 2 teaspoons baking powder
  • Dash of salt
  • 1 stick butter
  • 1/4 cup sugar

Preheat oven to 400 degrees.  In a medium saucepan over medium heat, cook fruit until boiling.  Set aside.  In a medium mixing bowl, combine flour, 1 cup sugar, milk, baking powder, and salt.  In a 9 x 13-inch baking dish, melt butter.  Pour batter over butter.  Add hot fruit.  Do not stir.  Sprinkle 1/4 cup sugar over entire casserole.  Bake at 400 degrees for 20 to 30 minutes.  Serve warm with whipped cream or ice cream.

“He who does not love does not know God, for God is love.”

Oct25

Tiny Pecan Muffins

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tinypecanmuffins

Tiny Pecan Muffins

I have had a gazillion requests for this recipe.

  • 1/2 cup self-rising flour
  • 1 cup brown sugar
  • 1/2 cup melted butter
  • 1 tsp. vanilla extract
  • 1 cup chopped pecans
  • 2 eggs, beaten

Mix all ingredients.  Bake in greased miniature muffin pan in a 350 degree oven for 15 minutes.  Do not bake longer than 15 minutes.  Makes 24 to 30 muffins.

Note:  Cool slightly before removing from pan.  Don’t let them cool completely in pan as they will stick.

“There is no greater joy than to know that God loves us.”

Oct24

Melt-In-Your-Mouth Orange Pineapple Cake or Cupcakes

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meltinyourmouthorangepineapplecake

Melt-In-Your-Mouth Orange Pineapple Cake or Cupcakes

This is truly a melt-in-your-mouth cake.  You must try it!!

  • 1 box yellow cake mix with pudding in the mix (or white or lemon)
  • 1 (3.4-oz)  box vanilla instant pudding & pie filling
  • 3/4 cup vegetable oil
  • 4 eggs, unbeaten
  • 1 (11-oz) can mandarin oranges with juice

Put all ingredients in mixing bowl and beat at medium speed for 2 minutes.  For 3 greased and floured 8-in. pans, bake 325 degrees for 20-25 minutes.  For a 9 x 13 pan, bake at 350 degrees for 28-36 minutes and for 24 cupcakes, bake at 350 degrees for 20-25 minutes.  When completely cool, spread with the following icing.

  • 2 small cans crushed pineapple
  • 1 (3.4 oz) pkg. dry instant vanilla pudding mix
  • 1 (12-oz) container Cool Whip

Mix crushed pineapple and instant pudding.  Fold in Cool Whip and then spread over cake.  Store  in refrigerator.

“No one is hopeless whose hope is in God.”

Oct12

Insanely Good Waffles

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Insanely Good Waffles

These waffles are, by far, the best, yummiest waffles I have ever eaten.

  • 1 1/2 c. flour
  • 1/2 c. cornstarch
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 2 c. buttermilk
  • 2/3 c. vegetable oil
  • 2 eggs
  • 1 tbsp. sugar
  • 1 1/2 tsp. vanilla extract

In medium bowl, combine first five ingredients, mix well.  Add rest of ingredients and mix well.  Let batter sit for 30 minutes.

Preheat waffle iron.  Do not use non-stick spray on waffle iron; the oil in the batter will allow the waffle to release easily.  Follow the directions on your waffle iron to cook the waffles.  Serve immediately with butter and syrup.

8 servings

“Even when we don’t sense God’s presence, His loving care is all around us.”

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Aug12

Easy Corn on the Cob

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Easy Corn on the Cob

  • 2 large ears of sweet corn, husks and silks removed
  • 1 teaspoon water

Place corn in a microwave safe dish.  Add water and cover with waxed paper or plastic wrap.  Pierce the paper several times and microwave on HIGH for 5-6 minutes.  Let stand in microwave for 1 minute to complete cooking.  Uncover, being careful not to get burned with the steam and enjoy!!

“One day Jesus will return to rule and reign!”

Jul31

Lemon Zephyr Pancakes

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Lemon Zephyr Pancakes

You really need to make a double batch of these.  They go fast!!

Yield:  Sixteen 4-inch pancakes

Cooking Time:  30 minutes

  • 1/2 cup quick-cooking oats
  • 1 1/4 cups buttermilk
  • 1 medium Granny Smith apple, peeled and coarsely grated
  • 1 tablespoon finely grated lemon zest
  • 2 tablespoons vegetable shortening, at room temperature
  • 1 egg
  • Pinch of freshly grated nutmeg
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Unsalted butter, for the griddle
  • Pure maple syrup, for serving

In large bowl, stir the oats with the buttermilk.  Add the grated apple, lemon zest, shortening, egg and nutmeg.

In small bowl, stir the flour with the baking powder, baking soda and salt.  Stir to combine.  Add the dry ingredients to the oat mixture and stir until thoroughly combined.

Set a nonstick griddle over moderate heat.  Lightly butter the griddle.  Spoon 2 tablespoons of the batter onto the griddle for each pancake and use and offset spatula to spread each on into a 4-inch round.  Cook the pancakes until the bottoms are golden and the tops are set, 2 to 3 minutes.  Flip the pancakes and cook until golden, about 1 minute longer.  Transfer the pancakes to plates and serve with maple syrup.

“Christ’s work makes us safe; God’s Word makes us sure.”

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