Peanut Butter Dip
I wanted to serve fruit Saturday night at my party and I wanted some kind of dip for it. Something different than the ones I have served before. I decided on this dip but was a little hesitant whether it was going to be good or not. BUT……one taste and I was drooling. And everyone else absolutely LOVED it also.
- 1 cup Marshmallow Fluff
- 3/4 cup creamy peanut butter
- 1/4 cup milk
- 2 teaspoons lemon juice
Whisk all together and transfer to serving bowl. Serve with sliced apples, pears, bananas, strawberries or pineapple.
Makes 1 1/2 cups dip.
“Humility is the result of knowing God and knowing yourself.”
Neiman Marcus Dip
I served this at my party Saturday night and it went over big time! Comments were, “This is addicting”. I will say, though, that the next time I make it I will make my own bacon bits as the Real bacon bits were too salty for me. I served it with Ritz crackers and Club crackers, but use whatever you like.
- 5 green onions, chopped (I used part of the green tops) (Use all of the onion or none, your preference)
- 8 oz. (2 cups) shredded cheddar cheese
- 1 1/2 cups mayonnaise
- 1/2 cup Real bacon bits
- 1/2 cups slivered almonds (You decide if you want to toast them or not) (I didn’t toast them.)
Mix all ingredients together in bowl and refrigerate for at least a couple of hours.
“God sees everything we do for Him”
Chocolate Cake in a Mug
I made this for myself for Valentine’s Day. My husband isn’t much into chocolate so I just made it for me. Very moist and delicious!
- 3 tablespoons all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons cocoa powder
- 1/4 teaspoon baking powder
- 3 tablespoons milk
- 1 tablespoon canola oil
- 1 drop vanilla extract
- 10 semi-sweet chocolate chips
In a 1-cup capacity mug or cup, whisk (or use a fork) flour, sugar, cocoa powder and baking powder. Add the milk, oil and vanilla.
Whisk until the batter no longer has lumps. Sprinkle with chocolate chips.
Cook cake in microwave for 45 seconds. Let cool for 5 minutes to allow for the cake to finish cooking.
Note: If you want to triple or quadruple the recipe for more servings, combine the ingredients in a bowl. Then pour into your mugs. Remember, you have to cook cakes one by one in microwave for uniform cooking.
“How deep is the Father’s love for us!”
Awesome Sweet Cornbread
This is my new favorite cornbread. It is soooo amazingly delicious. Very moist and slightly sweet. My husband and I couldn’t quit eating it!!
- 1 1/2 cups all-purpose flour
- 2/3 cups sugar
- 1/2 cup cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups whole milk
- 2 large eggs, lightly beaten
- 1/3 cup canola oil
- 3 tablespoons butter, melted
Preheat oven to 350 degrees. Grease an 8-inch square baking pan.
Combine flour, sugar, corn meal, baking powder and salt in medium bowl. Combine milk, eggs, oil and butter in small bowl and mix well. Add to flour mixture and stir just until blended.
Pour into baking pan. Bake for 35 to 40 minutes or until wooden pick comes out clean.
Serves 9 to 12.
*For corn muffins, spoon batter into muffin cups 2/3 full. Bake for 18 to 20 minutes or until wooden pick comes out clean. Cool for 5 minutes before removing from pans.
“God’s gift of the Holy Spirit in our lives is available to each of us today.”
Oh Henry Bars
This vintage recipe is well over 50 years old. I have been making it since I got married 56 years ago. I have seen it made with oatmeal, but I have always used Special K, which I prefer.
- 1 cup white syrup
- 1 cup sugar
- 1 1/2 cups peanut butter (I used creamy)
- 6 cups Special K
- 1 cup butterscotch chips
- 1 cup chocolate chips
Bring syrup and sugar to boil in a large pan. Take off heat and add peanut butter. Then mix in Special K. Press into a greased jelly roll pan (cookie sheet).
Melt butterscotch chips and chocolate chips in microwave for 1 to 2 minutes until melted. Spread over bars and cool in refrigerator.
Cut into bars (size is your choice). Makes 32 large bars.
“Only Jesus, the Living Water, can satisfy our thirst for God.”
Easy Toasted Coconut Pie
Quick, easy and yummy!
- 2 oz. semi-sweet chocolate, chopped or use chocolate chips
- 2 cups thawed Cool Whip, divided
- 3/4 cup coconut, toasted, divided
- 1 ready-made graham cracker crust (6.oz.)
- 1 (3.4-oz.) pkg. coconut cream instant pudding
- 1 1/2 cups whole milk
Toast coconut in a 350 degree oven for 7 to 10 minutes. Melt chocolate in microwave.
Mix 1 cup Cool Whip and 1/4 cup coconut into the melted chocolate. Spread on bottom of crust.
Beat pudding mix and milk with whisk until thickened. Pour over chocolate layer in crust. Top with remaining Cool Whip and coconut.
Refrigerate for 4 hours.
“We were created to enjoy God forever.”
You can make this quick and easy soup in a half hour if you have all the ingredients on hand. This is scrumptiously delicious! On this beautiful, but very cold day, it tasted so good. I can’t wait to have seconds.
- 1 (14.5-oz.) can petite diced tomatoes
- 1 (6-oz.) can tomato paste
- 1 to 1/2 cups chopped onion
- 4 (14.5-oz.) cans beef broth
- 2 cups water
- 1 (32-oz.) pkg. frozen meatballs (I used slightly more)
- 1 1/2 cups small pasta, uncooked (I used ditalini)
- Salt and pepper to taste
- Garnish: grated Parmesan cheese
Mix together all ingredients except garnish in a large stock pot over medium heat. Bring to a boil; reduce heat to medium-low. Cook, stirring occasionally, for 20 minutes, or until pasta is tender and meatballs are warmed through. Garnish servings with Parmesan cheese.
Makes 6 to 8 servings.
“Care for creation honors the Creator.”