Food to Eat and Fill Your Soul

Morning Glorious Muffins

2012-01-31T09:01:00.002-06:00

This morning I was hungry for muffins. I debated between blueberry and these “glorious” muffins. These won the debate. I did hesitate because of the number of ingredients it takes to make these muffins but then I thought about how good they tasted. Don’t let the ingredient list scare you, they are worth it.

It is 6:15 a.m. and very dark outside yet so there is no daylight to help me out with the pictures so bear with me here.
These are the ingredients you will need: flour, sugar, baking soda, cinnamon, salt, eggs, olive oil, applesauce, vanilla, carrots, apples, coconut, raisins, craisins and pecans. Did the list scare you?

In a large bowl, combine 2 cups flour (I used whole wheat for one of the cups), 3/4 cup sugar, 2 tsp baking soda, 2 tsp cinnamon and 1/2 tsp salt. Mix this up until combined.

In a separate bowl add 3 eggs, 1/2 cup olive oil, 1/2 cup applesauce and 1/2 tsp vanilla. Whisk this together until well combined.

Now you will need 1 1/2 cups shredded carrots, 1 1/2 cups shredded apples, 3/4 cup coconut, 1/2 cup raisins and 1/2 cup craisins.

Mix this all together.

Pour the mixture into the dry ingredients and stir just until combined.

Add 1/2 cup chopped pecans.

The batter will be very thick.

Scoop into greased muffin tins.

I like to sprinkle a little raw sugar on the tops. Bake in a 400 degree oven for 20 minutes. Remove muffins from pan and cool on wire racks.

MORNING GLORIOUS MUFFINS
2 cups flour
3/4 cup sugar
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
3 eggs
1/2 cup olive oil
1/2 cup applesauce
1/2 tsp vanilla
1 1/2 cups shredded carrots
1 1/2 cups shredded apples
3/4 cup coconut
1/2 cup raisins
1/2 cup craisins
1/2 cup chopped pecans
Combine flour, sugar, baking soda, cinnamon and salt in a large bowl. In another bowl whisk together the eggs, oil, applesauce and vanilla. Add the carrots, apples, coconut, raisins and craisins to the egg mixture. Mix well. Add to dry ingredients and stir just until moistened. Stir in the pecans. Bake at 400 degrees for 20 minutes. Makes 18 muffins.

Come boldly to the throne of our gracious God! There you will receive His mercy, and you will find grace to help when you need it most. Hebrews 4:116

ARIZONA CHICKEN CHILI

2012-01-27T18:40:00.001-06:00

This recipe came from a grocery store. They were promoting a line of spices and had the recipe cards on a rack and this one sounded easy so I took it. It has been a favorite for many years.
This soup is so easy to make and it is perfect for a cold winter night! And it goes together in less than 30 minutes.

Start out with two chicken breasts, cut into 1 inch cubes.

Heat 2 Tablespoons of olive oil in a kettle. Add the chicken breast cubes and 1/2 cup chopped onion.

For the seasoning, I used 2 Tablespoons of Southwest seasoning. Stir this up and cook on medium to high heat until
chicken is cooked.

You will need one can of each of these. I like to use the white shoepeg corn, it just seems more fitting for this soup.

Dump all three cans into the soup pot.

Stir all this together.

You can leave it thick like it was or if you like your soup with a little more liquid, you can add 2 cups of chicken broth. I rarely buy the cans of chicken broth, they are way too expensive. I like to cook up a bunch of chicken backs & necks and strain it and freeze the broth to use in recipes. But today I just mixed two cups of water with 2 teaspoons of chicken soup base.
Now let this simmer on the stove for about 15-20 minutes. I whipped up a skillet of cornbread to go with the soup. Yummy!

Top with some shredded cheese and a dollop of sour cream.

ARIZONA CHICKEN CHILI
2 TBL oil
2 chicken breasts, cut into cubes
1/2 cup chopped onion
2 TBL Southwest seasoning
1 can (14.5 oz) diced tomatoes
1 can (11 oz) whole kernel corn
1 can (14.5 oz) chili beans
2 cups chicken broth
shredded cheese
sour cream
Heat oil in soup kettle. Add chicken, onion and seasoning. Stir and let cook over medium-high heat until chicken is done. Add the tomatoes, corn and beans. Stir in the chicken broth. Let simmer for 15-20 minutes. Serve with cheese and sour cream.

"Give thanks to the Lord, call on his name; make known among the nations what he has done, and proclaim that his name is exalted. Sing to the Lord, for he has done glorious things; let this be known to all the world."
Isaiah 12:4-5

Roast Beef Vegetable Soup

2011-08-29T17:37:00.002-05:00

Fall is just around the corner and we had a slightly cooler day last week so soup was on the menu. This soup is so quick and easy and it uses up that leftover roast beef. You could also use roast pork.

Start out with some leftover roast beef. There is probably about a pound and a half of meat here.

Gather together some vegetable juice, diced tomatoes and a bag of frozen mixed vegetables.

Pour the vegetable juice into a kettle. I used the Motts brand this time and it was very good. Other times I have used the V-8, they are very similar in taste.

Cut the roast beef into small pieces and put into the kettle with the juice.

I like some tomato chunks in soup so add one 15 oz can of diced tomatoes. Bring to a boil.

Now pour in your frozen vegetables, about 2 pounds of them.

Now you can stop here with ingredients but I like to add about half a cup of barley.

Or you can add these fun little ring pastas or even the little alphabet ones.

A few drops of hot sauce really gives it a great flavor. And salt & pepper to taste.

Bring to a boil and cook until the barley is done.

I like to serve it with cheese slices and these wonderful buttermilk biscuits.

Roast Beef Vegetable Soup
Leftover Roast Beef
1-64 oz bottle vegetable juice
1 15 oz can diced tomatoes
2 lbs frozen mixed vegetables
1/2 cup barley or pasta
hot sauce
Combine all ingredients in soup kettle and bring to a boil. Cook until done.

For we know that if the tent that is our earthly home is destroyed, we have a building from God, a house not made with hands, eternal in the heavens. 2 Corinthians 5:1

RHUBARB TARTLETTES

2011-05-20T10:38:00.001-05:00

Recently I stumbled upon a recipe for a Portuguese Tart, formerly called Kuejadas. I have been looking for recipes to try which have rhubarb in them since my garden is overflowing with rhubarb. The recipe was for a caramel custard tart but I easily adapted it in order to use rhubarb.

They are soooooooo good, it is hard to stop at just one. And it doesn’t help that you can pick it up and in two bites it is gone.

Start with one cup of sugar. (Note: I have a new helper in the kitchen. Biggest problem is that she will not stay down on the step stool. She insists on being on the counter and up close.)

Pour in 4 Tablespoons of melted butter

Add two eggs

Pour in a can of sweetened condensed milk and one teaspoon of vanilla

And one cup of flour. Now mix this all together until thick and creamy.

I turned my back just to get the milk out of the fridge and she was scooping the batter out by the handfuls and eating it! She said it was dewicous.

Pour in two cups of milk and stir.

Grease your muffin tins and pour the batter in with a 1/3 cup measuring cup. The 1/2 cup was too much.

Now add one Tablespoon of chopped rhubarb to each tart. Bake at 400 degrees for 15 minutes, then reduce the heat to 325 and bake an additional 25 minutes.

Let them cool in the pan for about 15-20 minutes and remove with a fork. They are delicious served warm or cold.

Top with whipped cream. I learned a new trick when whipping cream. Instead of using granulated sugar, use powdered sugar to sweeten the cream. It keeps nicer in the fridge and doesn’t get runny.

See how it forms its own crust and the creamy custard filling cooks up in the middle.

RHUBARB TARTLETTES

1 cup sugar

4 T melted butter

2 eggs

1 can sweetened condensed milk

1 tsp vanilla

1 cup flour

2 cups milk

5-6 stalks rhubarb, chopped

This is pretty much a dump it all in and mix recipe. Mix all except the rhubarb together. Pour by 1/3 cups into greased muffin tins. Add 1 Tablespoon chopped rhubarb to each tart. Bake at 400 degrees for 15 minutes, reduce heat to 325 and bake an additional 25 minutes. Serve with whipped cream.

If my people, who are called by my name, will humble themselves and
pray and seek my face and turn from their wicked ways,
then I will hear from heaven, and I will forgive
their sin and will heal their land. 2 Chronicles 7:14

CHOCOLATE POWER BARS

2011-05-12T09:20:00.000-05:00

I will not deny it, I am a lover of chocolate. In the past year I have resorted to satisfying the chocolate urge with eating a Dove dark chocolate but these bars are even better and there is no sugar! You do need a food processor to make them.
Here’s the ingredients: Almonds, Cocoa Powder, Whole Dates, Vanilla, Stevia, Agave, Craisins and Coconut.

Start by putting 2 1/4 cups of almonds into the food processor. I use the raw almonds, not the salted and roasted ones. You can roast them in the oven for 5 minutes if you want, just make sure you let them cool completely before processing.

Add 1/2 cup of coconut flakes or unsweetened coconut.

And 1/4 cup cocoa powder.

Blend until combined and coarsely ground. It should look like this. Not fine ground but with some chunks.

Next we add the dates. The recipe calls for 15 but I usually throw in a couple extras because I love dates! Use the whole dates that are pitted of course. I tried the chopped ones one time and it was a big mistake!

Process again until the dates are chopped up.

Add one Tablespoon of vanilla and 10 drops of stevia.

Now put in 2-3 Tablespoons of Agave. You could also use honey if you don’t have any agave. I use the 3 Tablespoons because it makes them a little gooier, chewier, which is how I like them.

Blend again until it all starts sticking together.

Dump in 1/2 cup of dried cranberries and just pulse a few times to combine them into the mixture.

Grease an 8 x 8 glass pan. I like to use coconut oil because I love the taste of it. Otherwise use some butter. Either way make sure you grease it generously.

Press the mixture into the dish and freeze for one hour, just until firm.

Cut into small squares. Store them in the refrigerator and eat them when you need that chocolate fix.

CHOCOLATE POWER BARS
2 1/4 cups Almonds, (or pecans)
1/2 cup unsweetened coconut
1/4 cup cocoa powder
15 whole pitted dates
1 Tablespoon vanilla
10 drops Stevia
2-3 Tablespoons Agave
1/2 cup dried cranberries

Blend almonds, coconut and cocoa powder in a food processor until combined and coarsely ground. Add dates and process again. Process in vanilla, stevia and agave until well combined. Pulse in cranberries. Press mixture into a well greased 8x8 glass dish. Freeze for one hour until firm. Cut into squares.

Do all things without grumbling or questioning, that you may be blameless and innocent, children of God without blemish in the midst of a crooked and twisted generation, among whom you shine as lights in the world. Philippians 2:14-15

BISCUITS AND GRAVY

2011-01-01T13:49:00.004-06:00

When it comes to Biscuits and Gravy, you are either a lover of it or a hater. I love them but would never order them at a restaurant because you never know what they are really made of. So when I make them at home they are consumed in large quantities. A single batch is never enough to go around.

Start out with a good quality sausage. I use the country mild or regular but if you like it to have some extra kick they make the hot kind.

Brown the sausage in a large pan. Break the pieces up so there are no large chunks.

Add 1/4 cup chopped onions. I had an onion hater in the group so I didn’t really dump these in.

Instead I fried them in a separate pan and added them at the end after taking some out and setting it aside for him.

Add 6 Tablespoons of flour to the meat.

Stir and let this cook over low heat for about 5 minutes.

It should look like this, the flour is cooked into the meat.

Pour in 4 cups of milk. Please use whole milk, its the right thing to do.

Add 1/2 teaspoon poultry seasoning and 1/4 teaspoon nutmeg.

Add 1/2 teaspoon salt.

Now a couple dashes or worcestershire sauce.

And last a few dashes of hot sauce. Put in as much as your taste desires, or none at all if you don’t desire it.

Stir together and cook over low to medium heat until it thickens. Try to keep the heat on the lower side or it will start to stick on the bottom of the pan.
While the sausage & gravy is cooking you have time to mix up the biscuits.

Start with 2 cups of flour in the food processor.

Add 4 teaspoons of baking powder to the flour.

Now 3 teaspoons of sugar and 1/2 teaspoon of salt.

Cube 1/2 cup of cold butter (1 stick) and put in processor.

Blend until butter chunks are gone. If you do not have a processor you can just cut the butter into the flour mixture with a pastry blender.

In a mixing bowl, pour 2/3 cup of buttermilk.

Add one egg and whisk until combined.

Dump the flour mixture into the bowl and mix with a spoon just until moistened.

The dough will be very sticky.

Generously flour your counter and dump the dough from the bowl onto the counter. Now put a generous amount of flour on top of the dough. Knead the dough about 20 times.

You should end up with a nice ball of dough.

Roll out to 3/4 inch thick.

Cut with a round biscuit cutter.

And place on a greased baking sheet. Bake at 450 degrees for 8-10 minutes or until golden brown.

To serve, place biscuits on plate and pour gravy mixture over top. This isn’t a very good picture but my company had arrived and they were all hungry so I had to hurry to finish it up.

BISCUITS AND GRAVY
1 pkg Jimmy Dean sausage
1/4 cup chopped onions
6 Tablespoons flour
4 cups whole milk
1/2 teaspoon poultry seasoning
1/4 teaspoon nutmeg
dash Worchestershire sauce
dash hot pepper sauce
Brown sausage and onion. Add flour and cook over low heat for 5 minutes. Stir in milk. Add seasonings and cook over low heat, stirring until thickened.

Biscuits
2 cups flour
4 teaspoons baking powder
3 teaspoons sugar
1/2 teaspoon salt
1/2 cup cold butter, cubed
2/3 cup buttermilk
1 egg
Combine flour, baking powder, sugar, salt and butter in food processor. In separate bowl, whisk the buttermilk and egg. Add flour mixture and stir just until moistened. Turn onto a well floured surface and knead 20 times. Roll to 3/4 inch thick and cut with a biscuit cutter. Place on a greased baking sheet and bake at 450 degrees for 8-10 minutes or until golden brown. Makes 12 biscuits
This recipe makes enough to serve six people. I usually have to double it.
The Law of Perseverance
Ask and it will be given to you; seek and you will find; knock and the door will be opened to you. Matthew 7:7

MOCHA PUNCH

2010-12-28T15:32:00.003-06:00

This punch is a tradition for our Christmas celebration. It is cold and creamy and bursting with chocolate! I doubled it because a single batch isn’t enough for our group.

Start out with 1 1/2 quarts of water in a kettle. Add 1/2 cup instant chocolate drink mix.

Add 1/2 cup of sugar

And finally add 1/4 cup of instant coffee granules. Don’t make a mistake and use coffee grounds! You need instant coffee granules.

Stir this all together and put on a medium / low burner. Do not bring to a boil. We just need to heat the water and dissolve the ingredients.

Remove from the heat and let it cool down.

Pour into a glass jar and store in the refrigerator until you are ready to make the punch. I made this three days ahead of time. This looks like a big jar but remember I was doubling the recipe so I have twice as much here as you would have.

About half an hour before you want to serve the punch, scoop 1/2 gallon of vanilla and 1/2 gallon of chocolate ice cream into a large container.

Pour the drink mixture over the ice cream. I asked this tall dark assistant to help me since I couldn’t pour and snap pictures at the same time.

And begin stirring.

And stirring every few minutes, breaking up the chunks of ice cream.

Until it looks like a chocolate shake. You can serve it right from this container or dump it into a pretty punch bowl.

Dump in the whipped cream and stir. You can use it to garnish too but I just dump it all in. It just makes the punch that much more creamy.

Ladle into cups and serve.

For the adults, add a Tablespoon of Kahlua and it makes quite the yummy drink.

MOCHA PUNCH
1 1/2 quarts water
1/2 cup instant chocolate drink mix
1/2 cup sugar
1/4 cup instant coffee granules
1/2 gallon vanilla ice cream
1/2 gallon chocolate ice cream
1 cup whipping cream, whipped
Put water into a large saucepan. Add drink mix, sugar and coffee. Heat until ingredients are dissolved. Do not boil. Let cool and then cover and refrigerate for 4 hours or overnight. About 30 minutes before serving, spoon ice creams into punch bowl. Add drink mixture and stir until ice cream chunks are gone. Garnish with whipped cream.
Makes about 5 quarts of punch.

The Law of Use
For everyone who has will be given more, and he will have an abundance. Whoever does not have, even what he has will be taken from him. Matthew 25:29

STUFFED GREEN PEPPERS

2010-10-04T19:34:00.001-05:00

I love making stuffed foods. They are so all inclusive, meaning thats all you have to serve for a meal. Along with some good crusty bread. These peppers are so easy to prepare plus the ingredients are not too expensive.

Cut off the tops of the peppers.

Then remove the seeds. Take the tops and dice into pieces. You can either use these later in the recipe or put into a baggie to use for another recipe.

Bring a large kettle of water to a boil and drop the peppers in. Cook over medium heat for about 5 minutes.

Remove the peppers from the boiling water with a pair of tongs.

And drain them upside down on a paper towel.

Dice up 1/2 cup onion, 1/2 cup celery and 1/2 cup green pepper. (This is where I use the tops)

Also chop up one medium sized tomato. Set all of your chopped veggies aside.

You will need 2 cups of cooked rice. I love using this organic long grain rice. It has such a good flavor. You can use minute rice or even brown or wild rice, just so you have two cups of cooked rice.

OK now to the meat. Brown one pound of hamburger.

Add the chopped celery, onions and peppers. I had about a half cup of shredded carrots in the fridge so I dumped them in. They’re not called for but I needed to use them up. Stir this together and let it cook for a few minutes.

Now add the diced tomatoes, the cooked rice and 1/4 cup of ketchup. Salt & pepper to taste.

Stir this all together and cook for a couple minutes. Look at all those pretty colors! This makes an awesome meal in itself!

Place the peppers into a deep baking dish so they don’t tip over. This recipe makes four large peppers but I am doubling it, thus the reason for eight peppers in the dish. Fill the peppers with the meat mixture and press down.

Top off each one with an extra spoonful. The lighting here is terrible, I had lost my daylight. But you get the drift of what to do.

In a small bowl, combine an 8 ounce can of tomato sauce and one Tablespoon of sugar.

Add 1/2 tsp of dried basil leaves. Stir this together.

Spoon half the sauce over the peppers. Bake at 350 for 30-40 minutes.

Spoon remaining sauce over peppers and sprinkle with shredded cheese. Bake another five minutes. I made a double batch and froze the ones we didn’t eat. They are so easy to take out of the freezer and warm up. (And the carrots worked great in these)

STUFFED GREEN PEPPERS

4 large green peppers

2 cups cooked rice

1 pound ground beef

1/2 cup chopped onion

1/2 cup chopped celery

1/2 cup chopped green pepper

1 medium tomato, chopped

1/4 cup ketchup

1 – 8 oz can tomato sauce

1 Tablespoon sugar

1/2 teaspoon dried basil leaves

1/4 cup shredded cheddar cheese

Parboil the peppers and drain on paper toweling. Brown ground beef and add the onion, celery and peppers. Let cook for about five minutes. Add the tomato, cooked rice and ketchup. Simmer for a couple of minutes.

Stuff peppers with hamburger mixture. Combine the tomato sauce, sugar and basil leaves. Spoon half of the sauce over peppers and bake at 350 degrees for 30-40 minutes. Spoon remaining sauce over them and top with the shredded cheese. Bake an additional five minutes.

THE LAW OF RECIPROCITY

Judge not and you will not be judged; condemn not and you will not be condemned; forgive and you will be forgiven. Give and it will be given to you. Good measure, pressed down, shaken together, running over, will be put into your lap. For with the measure you use it will be measured back to you. Luke 6:37-38

FROZEN CREAM CORN

2010-08-17T07:48:00.003-05:00

Corn on the cob season is here! When you’ve had your fill of eating it fresh this is a great way to eat it all winter. If you are a fan of cream corn you will love this! You will never buy a can of that mystery corn again.

You will need 3 dozen cobs of corn. If the cobs are small you may need more. These were large so it was the perfect amount. Shuck (peel) the corn and remove as much of the “hair” as possible.

In a very large kettle, bring water to a boil.   I use my canner, it is the perfect size. Add about a dozen cobs to the water and cover. This is called blanching and it is necessary to stop the enzymes. All fruits and vegetables contain enzymes that, over time, break down the destroy nutrients and change the color, flavor, and texture of food during frozen storage. Corn requires a brief heat treatment, called blanching, in boiling water or steam, to destroy the enzymes before freezing. Set a timer for five minutes. I like to do this outside on my gas burners because my stovetop cannot handle these large kettles.

After five minutes, remove the corn. To keep the process going. add another dozen cobs and set your timer again for 5 minutes. You will be very busy during this process so don’t be trying to run and change the laundry.

Immediately dump the corn into very cold water. Rub the cobs to remove any hair left. Your next pot of cobs should be done so get them and repeat.

I like to add ice to the cobs to get them very cold. They need to be cold to the centers before you can cut the kernels off. If you do it when it is still warm your corn will get a funky taste.

Cut the kernels from the cob. I like to use a very sharp knife.   Be careful not to cut into the cob. You don’t want that tough cob in your corn.

Then scrape the cob with your knife to get all the good juicy stuff!

If you’re not comfortable with a knife, they make these corn cutters. This one is from Pampered Chef. I tried it and it really works! But I went back to my knife because I guess I’m old school.

You will end up with about 24 cups of corn. I use my black turkey roaster pan for this. It seems to be the perfect size. If you don’t have one, you may have to use a couple of smaller roaster pans. Add one pound of cut up butter.

And then pour in one quart of half and half. You must use the half and half and not milk!

Give this a good stir and then put into the oven at 325 degrees for one hour. Stir every 15 minutes.

Remove from oven and stir one last time. It should have thickened up a bit. Go ahead and eat a spoonful, you won’t regret it! Now this must cool to room temperature. Stir every once in awhile to speed the cooling process.

Spoon into freezer containers. Use whatever size is suitable for your family. For just us two, I do about a cup.

Label and freeze. When next January rolls around and you pull one of these from the freezer, you won’t regret the work it took to make it!

FROZEN CREAM CORN
3 dozen corn cobs   (about 24 cups cut up corn)
1 quart half & half
1 pound butter,cubed
Blanche corn and cool. Cut corn from cobs. Add butter and half & half to corn and mix. Bake at 325 degrees for one hour, stirring every 15 minutes. Let cool to room temperature. Put into freezer containers and label.

So I find this law at work: When I want to do
good, evil is right there with me. – Romans 7:21

HONEY GLAZED CARROTS

2010-08-17T07:03:00.002-05:00

The carrots in the garden are ready to start eating and this is one of my favorite ways to fix them.

Start with some fresh carrots. You can certainly use store bought carrots too.

Scrub the carrots and then slice about 1/4 inch thick. You will need 4 cups of sliced carrots.

Melt 1/4 cup butter in a skillet.

Add 1/3 cup brown sugar.

And a tablespoon of maple syrup

A few drops of vanilla and about 1/2 teaspoon of salt.

Stir this all together and simmer for a minute on very low heat.

I like to put the carrots in boiling water for about 4-5 minutes to start the cooking process. Drain off the water.

Add the carrots to the sauce and stir. Let simmer for about 10 minutes on low heat. Do not cover the pan because you want the liquids to escape.

Keep the temperature as low as possible but you want it to simmer. Try not to overcook the carrots, you don’t want them to get mushy.

These are so good. This was just enough for the two of us.

HONEY GLAZED CARROTS
4 cups sliced carrots
1/4 cup butter
1/3 cup brown sugar
1 Tablespoon maple syrup
1/4 tsp vanilla
salt
Boil carrots for 4-5 minutes, drain. Melt butter in saucepan. Add brown sugar, maple syrup, vanilla and salt. Stir together and let simmer over low heat for a minute. Add carrots and let simmer over low heat for about 10 minutes.

Lift your eyes and look to the heavens: Who created all these? He who brings out the starry host one by one, and calls them each by name. Because of his great power and mighty strength, not one of them is missing.Isaiah 40:26

Barbeques

2010-08-07T14:18:00.002-05:00

Requested by: Joni Rae
We live in the Northwoods of Wisconsin where we are often referred to as hicks. This is not far from Upper Michigan where the people are known as Yoopers. Up in this area this dish is called a barbeque. I think its an up North thing. Some may call it a sloppy joe. Our relatives in southern Iowa don’t call it a barbeque or a sloppy joe, to them its a made-right. No matter what you call it, they are delicious! It’s an easy hamburger dish that feeds a lot of people. When we have company for the weekend I like to make these ahead of time and have it on hand for a quick and easy lunch.

Here’s what you will need: hamburger, onion, celery, tomato soup, vinegar, brown sugar, ketchup, chili powder, salt & pepper

Brown two pounds of ground beef in a skillet.

I like to use this fun gadget to chop the hamburger up into little pieces. We like it that way. Have I ever told you I am addicted to kitchen gadgets? I did discover that I may need that thingy that makes cute lemon curls. Anyone know where I can get one? Anyway back to the recipe……

Take two stalks of celery and one medium sized onion. You can chop them up into pieces or if you have finicky eaters in your house who panic when they see something that might resemble an onion in their food try this: Put them into a blender or food processor, add a little water and liquify them.

It turns into a thick green liquid. Pour it into your hamburger and stir it in.

It will literally disappear into the meat. Whalla! No more onions or celery for them to pick out!

Now add two cans of tomato soup. I just use two pints of my home canned tomato soup. Here’s how to make your own soup:
http://dpoydafoodfrenzy.blogspot.com/2009/10/tomato-soup.html.

Stir in 2 Tablespoons brown sugar.

And 2 Tablespoons of white vinegar.

And 2 Tablespoons of ketchup, I may have more like half a cup here. We like the ketchup.

Now season it with 2 teaspoons of chili powder, a teaspoon of salt and some pepper.

Let this simmer for at least an hour. The flavors really come together with this hour of cooking. And it thickens up nicely.

Served on a fresh homemade bun along with a russian dill pickle, its a perfect lunch.
And one last photo:

Hannah was back in the kitchen with me. She loves taking pictures of herself with the camera. I wonder which auntie showed her how to do that!

Barbeque
2 lbs ground beef
1 onion
2 stalks celery
2 cans tomato soup
2 tsp chili powder
2 T vinegar
2 T brown sugar
2 T ketchup
1 tsp salt
1/2 tsp pepper

Be self-controlled and alert. Your enemy the
devil prowls around like a roaring lion looking for someone to
devour. 1 Peter 5:8

FREEZING BEANS

2010-08-02T10:20:00.002-05:00

Beans are one of the easiest things to preserve. I prefer them frozen over canned. The flavor is much better and the process is so simple. The only downfall is you need to have room in your freezer.

Start with some freshly picked beans. I like to combine the green and yellow ones.

Fill a large kettle about 2/3 full of water. I picked up this blancher a few years back and absolutely love using it. Put on the stove and bring the water to a boil.

While your water is heating, snip the ends off of the beans. You can cut them up or leave them whole. I prefer the whole ones.

Once your water is boiling, add your beans. You only want to add about 3-4 cups of beans at a time. This pot has a strainer part that fits right inside the main pot so I just fill it about half full.

Plunge the beans into the boiling water and set a timer for 5 minutes. This is called blanching. You must blanch your beans because this stops the enzymes and prevents them from turning to mush.

After five minutes, pour the beans into very cold water. I like to add some ice to speed up the cooling process. You want the beans to be very cold.

Next strain the beans to remove as much water as possible. Now you can either put them into freezer bags in the amount you need for a meal or freeze them individually on cookie sheets, just like we did with the berries in the post on freezing berries. I like doing it this way because it allows me to just take out the amount of beans I need. If its just the two of us I only need a handful but if the whole crew is here I can take out more.

Once they are frozen, place in gallon freezer bags.

And here’s a cool trick I learned to remove all the air from the bag. Close the bag leaving a small opening. Insert a straw and suck the air out of the bag. Quickly remove the straw and close the rest of the way. Happy Freezing!

Every good and perfect gift is from above, coming down from the Father
of the heavenly lights, who does not change like shifting shadows. –
James 1:17

RUSSIAN DILL PICKLES

2010-07-24T22:20:00.006-05:00

Canning pickles can be very intimidating. They did it to me for many years. I would can thirty quarts of pickles and by the next spring I was dumping them all out on the compost pile. They were mushy and soft and yucky! That was until just three short years ago. I found out it wasn’t my fault! It was the processing that was turning them to mush. I had tried the oven method, didn’t work for me. Then everyone says they have to be in a boiling hot water bath for 15 minutes. This one really made them soggy. The method I use now is foolproof! No more soggy mushy limp pickles! And I have not dumped out a jar for three years!
PLEASE read thru all the directions before you begin. The brine does need to be made ahead of time so it can cool to room temperature so it is best to make that before you even get your cucumbers.

Start out with the freshest cucumbers you can get. They should for sure be canned the same day they are picked.

Put them in a sink of cold water and wash them. Some people use a vegetable brush but I’ve found a washcloth under cold water works just as well. And I know my sprayer doesn’t match my faucet, its a long story.

You will want to remove all these funky looking stems. My girls used to fight over getting the pickles with the cute little stems left on.

Also make sure this fuzzy end gets cleaned off too.

I like to sort them in the sink as I wash them up. The big ones on the right are saved for making salads. The center ones usually need to be quartered lengthwise and the babies on the left are the perfect size!

You can see the baby ones are usually under 3 inches while the medium ones are up to 5 or 6 inches. Sorry this was the only ruler I could find. I wonder if Bill won the sheriff election that year.

Now we are going to backtrack a little. Your canning jars need to be clean! As in squeaky clean. I like to use the hottest setting in the dishwasher and wash a whole load at a time.

THE BRINE: Brine is the solution that you pour over the pickles. This recipe is for a Russian dill, which is our favorite. It is a sweet dill but not sweet as in a bread and butter pickle.

You will need: sugar, apple cider vinegar, water and salt.

Now I know you are all saying “Hey you need to use canning salt” but I disagree with that. You can use canning salt but I prefer the coarse ground celtic sea salt. I’ve used it for years in all my canning and it works great. But you can use the canning salt, just do not use regular table salt or you will have issues.

Now this recipe makes about 10 quarts of pickles and you need a large kettle to brew it in. I will also include the scaled down version which only makes two quarts. Start out with a gallon of apple cider vinegar and a gallon of water. I like to buy the distilled reverse osmosis water for pickles because our water goes through a water softener and isn’t the best for canning.

Dump in 16 cups of sugar, which is about 6 pounds. And 1 1/4 cups of salt.

Cook this over some medium high heat and stir until all the sugar and salt is dissolved.

Then let it just come to a boil and turn off the heat. I remove from the heat, take off the lid and let it cool to room temperature.

OK this is where the fun starts. You’ve made your brine and it is cooled, the jars are washed, and the cucumbers are clean.

Get yourself some dill, onions, garlic cloves and some dried red peppers. The onions will be cut into quarters or halves if they are really small. Mine are little because they came out of my garden and they aren’t very big yet. The garlic needs to be peeled. Are you overwhelmed yet? Hang in there, these pickles are so worth it!

So in the bottom of each quart jar, put a piece of onion, a clove of garlic and a red pepper. If you like your pickles with a little more kick add another red pepper to the top of the jar. I like to do seven jars at a time because that’s how many fit in my canner. But it also depends on how many pickles you have to can.

Add a sprig of dill to each jar.

The 4-6 inch ones are better sliced and put into the jar first. Then the baby ones fit nicely on top. Or if you have all baby ones just start packing them in whole, standing the bottom ones on end.

Fill the jars with brine up to the lower part of the rim, which is usually one inch from the top of the jar. Any leftover brine should be kept refrigerated.

Make sure you wipe the top of the rim to remove any dirt or whatever else might be there. Then place the lid on and screw the ring on tight.

OK now we are to the part where you throw out all knowledge of the proper way to hot water bath pickles. Stay with me here and I promise this will give you crunchy delicious pickles!

Place the jars into a hot water bather. I like to do this in the garage on the gas stove because my stove will not work with these canners.

Fill the canner with enough water so that it is one inch over the lids. Cover and turn on the heat!

Put a thermometer into the water and watch closely! When it reaches 180 degrees, set a timer for 30 minutes. Stay close by because you do not want the temp to go above 185 degrees. You must maintain this temp (180-185) for 30 minutes. This is just below boiling. DO NOT let the water boil, that’s what makes your pickles soft. And yes it is dark outside, this was about 9:30 at night.

After 30 minutes, remove the jars from the water and let them cool. And no matter how tempting it is, do not press on the center of the lid to make it pop. It will do this on its own when all the air is removed.

These need to cool to room temperature. And try not to let any drafts blow on the jars. Now I’m off to bed and these can set until morning.

Ahhhh, perfect! They all sealed! Oh Happy Day!

Here’s the brine recipe which makes 10 quarts:
1 gallon apple cider vinegar
1 gallon water
16 cups sugar (approx 6 lbs)
1 1/4 cups canning salt
Or the scaled down version which makes 2 quarts:
1 1/2 cups apple cider vinegar
1 1/2 cups water
1 1/2 cups sugar
2 Tablespoons canning salt

NOTE: One bushel of cucumbers (2-4 inch size) makes approximately 40 quarts of pickles.

The Lord preserves all who love him, but all the wicked he will destroy. My mouth will speak the praise of the Lord, and let all flesh bless his holy name forever and ever. Psalm 145:20-21

FREEZING BERRIES.

2010-07-19T09:13:00.001-05:00

Berries are one of the easiest things to freeze. I like to freeze them individually on cookie sheets. That way I can take out just how many I need, whether it is four cups for a pie or just a handful for a smoothie.
First you need to sort through the berries, picking out any twigs, leaves, bugs, whatever is hiding in there.
Then lay them in a single layer on a cookie sheet. Put into the freezer for a couple of hours or until the berries are froze solid.

After they are frozen remove from freezer and run a spatula under them to loosen them from the tray.

Then just pour them into freezer containers. I like to use these quart size ones. They are available at any department store and come five in a package for under $3. And they are reusable every year!

All berries freeze well this way. I do my strawberries, blueberries and raspberries the same way.

And these containers fit well into the door space of my freezer so they are easy to grab when you want all three kinds of berries for a berry smoothie!

By faith Noah, when warned about things not yet seen, in holy fear built an ark to save his family. By his faith he condemned the world and became heir of the righteousness that comes by faith.

Hebrews 11:7

Slow Cooked Venison Steak

2010-02-10T10:51:00.002-06:00

For anyone who lives in Wisconsin there is a holiday that is celebrated every fall. It starts the weekend before Thanksgiving and lasts for nine days, ending the Sunday after Thanksgiving. It is called “Deer Season” and men gather in the big woods of our beautiful state and hunt to put food on our tables. We were fortunate enough to get some venison for our freezer. For the most part, venison steak is sliced very thin and fried quickly in a hot pan and then smothered with fried onions and mushrooms. Anyway that’s how it is served under this roof.

But sometimes I need to shake it up a bit and make this version of venison steak. It cooks in a crock pot all day and will fall apart when served.

I started out with a whole venison “ham” from the hind quarters. It was probably about 2-3 pounds. I sliced it about 1/4-1/2 inches thick.

Dredge the pieces in flour, one at a time.

And drop into a very hot skillet. Venison tends to be a dryer meat so you may need to add oil while frying. I used olive oil but adding a little butter really adds flavor.

Salt and pepper the steaks.

Fry until they are very browned.

Flip to brown the other side

Put the browned steaks into the crock pot and top with a layer of onions. I did put about a cup of water in the bottom of the crock pot for moisture.

Add the rest of the steaks as they brown and top with another layer of onions.

Deglaze the pan with about a half cup of white wine. You can use water also.

Pour the pan drippings into the crock.

Add a can of diced tomatoes

I like to add about a tablespoon of balsamic vinegar for a kick.

Now just pop on the lid, turn it on high and walk away for about 4 hours and then switch over to low for the last several hours.

Serve with buttered noodles or mashed potatoes.

Trust in Him at all times, you people; pour out your heart before Him; God is a refuge for us. Psalm 62:8

FANNY FARMER FUDGE

2009-12-13T15:16:00.002-06:00

I started using this fudge twenty some years ago. We had a cookie/candy exchange at our church and Deb B. brought this fudge. It is so smooth and creamy and very simple to make.

The ingredients are things I usually have on hand. Evaporated milk, sugar, semi-sweet chocolate chips, vanilla, butter and nuts.

So many have asked where Hannah has been. She is back and cooking up a storm. Pour the can of milk into a large saucepan.

Add 4 1/2 cups of sugar

Mix together and bring to a boil over medium heat.

While that is cooking, chop up a cup of nuts. I have fallen for macadamia nuts. They are sooooooooo good. You could also use walnuts or pecans.

Next you need to prepare your pan. Grease the pan first.

Press a piece of parchment paper onto the greased pan.

Then smear butter over the parchment paper. After this picture, I was really trying to remember whether Hannah had washed her hands or not. Oh well, too late now.

By now your milk/sugar should have boiled for 10 minutes. Watch this closely and keep the heat as low as possible or it will boil over and it really makes a mess if that happens.

Remove the pan from heat and add a stick of butter.

And 3 cups of semi-sweet chocolate chips

And a teaspoon of vanilla.

Now start stirring and stirring

Keep stirring, it still isn’t ready.

When it leaves ripples while you are stirring, you know it is ready.

Dump in the nuts and stir.

Now pour onto the pan and spread to the edges.

YUMMY!!!!!!!!! Pop it into the refrigerator until cooled and firm.

Hannah was giving Chloe a taste of the fudge and of course Chloe bit her finger.

Remove from pan and place on a cutting board.

Someone was sampling!!!!!!!!!!

Cut into little one inch squares.

I like to layer them between waxed paper and freeze.

FANNY FARMER FUDGE

12 oz can evaporated milk

4 1/2 cups sugar

Combine in a large pan and bring to a boil over low/medium heat.

Prepare pan.

Boil for 10 minutes and remove from heat.

Stir in:

1/2 cup butter

3 cups semi-sweet chocolate chips

1 tsp vanilla

Stir until thickened.

Add 1 cup chopped nuts

Pour into prepared pan and cool. Cut into squares. Freezes well.

This is the message we have heard from him and proclaim to you, that God is light, and in him is no darkness at all. If we say we have fellowship with him while we walk in darkness, we lie and do not practice the truth. But if we walk in the light, as he is in the light, we have fellowship with one another, and the blood of Jesus his Son cleanses us from all sin. I John 1:5-7

OATMEAL FUDGIES

2009-10-12T09:07:00.004-05:00

This recipe is being requested by Joni. She called and said she is craving them because people have been talking about them. This is Mom’s original recipe for them so brothers and sisters, these are the ones we grew up on.

Now I had to make an adjustment here because I didn’t have any cocoa powder. Pretend there isn’t any unsweetened chocolate in this pan. Melt 1/2 cup butter.

Add 2 cups of sugar

And 1/2 cup milk
Bring this mixture to a boil.

In a separate bowl, combine 3 cups quick cooking oatmeal, 1 cup of coconut and 1/4 cup cocoa powder. This doesn’t have the cocoa in it because I had to use the other stuff you see in the pan above.

Pour the liquid into the oatmeal mixture and beat it well.

Stir in 1 tsp vanilla. You can also stir in 1/2 cup of walnuts at this point. That is if you’re fond of them.

Drop onto a cookie sheet covered with waxed paper, if you don’t have the paper, just coat the pan with some butter.

I dare you to eat only one. They do freeze well.
OATMEAL FUDGIES
1/2 cup butter
2 cups sugar
1/2 cup milk
Bring these ingredients to a boil. Remove from heat.
Combine in a separate bowl:
3 cups quick cook oatmeal
1 cup coconut
1/4 cup cocoa
Pour in the liquid mixture. Stir well . Add 1 tsp vanilla and 1/2 cup nuts.
Drop by Tablespoons onto a paper lined cookie sheet. Chill until firm.
My son, do not forget my teaching, but let your heart keep my commandments. For the length of days and years of life and peace they will add to you. Proverbs 3:1-2

Tomato Soup

2009-10-02T09:55:00.002-05:00

This recipe came from Jane, a good friend. It makes about 24 pints of soup. Once you’ve made this soup you will have a hard time ever going back to the stuff in a can.

You will need about 25-30 pounds of tomatoes. Blanch them in boiling water to remove the skins. Measure out 12 quarts of cut up tomatoes.

Put the tomatoes in a very large kettle. Add seven large cut up onions, a dozen parsley sprigs and a dozen bay leaves. Cook this up for about two hours.

Get out your strainer. If you can’t find it, check the sandbox because they seem to make a great sand toy. Put the soup through the strainer. The stuff on the right goes on the compost pile. It takes out all the seeds and bay leaves. For this batch I just cut the onions up but look how much onion goes to waste. So for the next batch I put the onions through the food processor before adding them to the pot and that way they all went into the soup.

The pot goes back on the burner and using a low heat, bring it to a boil.

Now you need to make a roux for thickening the soup. Combine 1 1/2 cups of water and 1 1/2 cups of flour. Stir it really good until it is very smooth.

Add 1 1/2 cups of sugar, 12 teaspoons of salt and 1 Tablespoon of pepper to the soup.

Now this is where I screwed up the first time I made this. Add a couple of ladles of hot soup to your roux and whisk it really good. Then slowly stir this into the pot of soup. Keep whisking as you add the roux. If you don’t your soup will be full of little white lumps of flour.

Cook and stir until it thickens. This can take awhile but don’t quit stirring! And keep the heat as low as you can but still allow it to boil.

Cut two sticks of butter into cubes.

Add the butter to the pot and let this simmer for half an hour. Occasionally give it a stir. Remember to keep the heat very low.

Ladle the hot soup into jars. I like to use pints but you can do quarts if you want.

Process in a hot water bath for 15 minutes.

As I said, this soup is awesome. We like to heat it up and heat some milk or half & half separately. Serve the soup with the hot milk on the side to add in as you like.

TOMATO SOUP

12 quarts cut up tomatoes

7 large onions, cut up or processed

1 dozen parsley sprigs

1 dozen bay leaves

1 1/2 cups water

1 1/2 cups flour

12 teaspoons salt

1 tablespoon pepper

1 1/ 2 cups sugar

1 cup butter, cubed

Put tomatoes, onions, parsley and bay leaves into a large kettle. Cook for 2 hours and then strain. Combine flour and water to make roux. Add sugar, salt and pepper to soup. Combine a couple ladles of hot soup to roux and slowly whisk into soup. Continue cooking and stirring until thickened. Add butter to simmering soup and simmer for 1/2 hour, stirring occasionally.

Pour into sterilized jars and seal in hot water bath for 15 minutes. This makes about 24 pints of soup.

To serve: Heat soup and milk or half & half in separate pans. Serve by combining in a bowl.

Don’t forget to show hospitality to strangers, for some who have done this have entertained angels without realizing it. Hebrews 13:2

RHUBARB DREAM DESSERT

2009-06-08T09:10:00.002-05:00

This recipe comes from Bea who is a very good friend of our family. If you like a rhubarb custard pie you are gonna love this dessert.

Head on out to the rhubarb patch and force your 4 year old granddaughter to pick the stuff. Did I mention that if anyone wants any of this stuff to PLEASE help yourself?

Now demand that she play in the water and wash all that rhubarb.

Dice it into small pieces. I think I had about 12 cups here even though I only need four for this recipe.

The crust on this dessert is so good. I like to combine it in the food processor. Put 2 cups of flour into the processor.

Add one cup of cubed cold butter

And 10 Tablespoons of powdered sugar

Pulse it about a dozen times until you have a fine crumb consistency.

Spray your 9 x 13 pan with some of this stuff.

Pat the crust into the pan and bake for 15 minutes at 350 degrees.

Singing a song helps the patting process.

Crack 4 eggs into a large bowl and then pick out all the shells

Whisk it up real good.

Add 1 1/2 cups of sugar, 1/2 cup flour and a teaspoon of salt

And of course a teaspoon of vanilla. This girl has been cooking with me too long.

She is learning the technique of no measuring.

Whisk this until it is well mixed

Dump in your four cups of rhubarb

Pour over the baked crust and bake for 40 minutes at 350 until the filling is set. You may need to bake a little longer, depending on your oven. Just test it by jiggling the pan to see if the filling moves. If it does bake a little more.

Top with a dollop of cream and enjoy!

RHUBARB DREAM DESSERT

Crust:

2 cups flour

10 T powdered sugar”

1 cup cubed butter

Combine ingredients and pat into a 9 x 13 pan. Bake at 350 for 15 minutes.

Filling:

4 beaten eggs

1 1/2 cups sugar

1/2 cup flour

1 tsp salt

1 tsp vanilla

4 cups cut up rhubarb

Blend ingredients and pour over baked shell. Bake for 40 minutes (or more) at 350 degrees. Serve with whipped cream.

Then the one who looked like a man touched me again and I felt my strength returning. “Don’t be afraid” he said, “for you are deeply loved by God. Be at peace; take heart and be strong!” Daniel 11:18

CHILI

2009-04-23T13:09:00.004-05:00

I think Melissa has called and asked me for the chili recipe about 800 times so its time I posted it.
Making chili soup can be very controversial. There is always the question of is it really chili if there are noodles in it. It looks like Brians chili is non-noodle. I like it either way but we grew up eating it with noodles. I think that with eight kids in the family, the noodles made it go farther. So if you are a non-noodle chili person, just add some more beans and leave out the pasta.

Start out by crumbling a pound and a half of ground beef into a frying pan. I’ll feel better if you use the same pan you fried eggs in for breakfast and didn’t wash it.

Take a large onion.

And dice into pieces.

The hamburger should be nicely browned.

Dice up three stalks of celery

And add these to the hamburger. I love these food scrapers!

Add about 1Tablespoon of salt.

Here’s the part where you have to make a decision. You can either use two large cans of diced tomatoes or I like to use my own canned tomatoes.Also add a quart of water to the pan.

Then add two cans of chili beans and one can of Bush’s beans. I usually use the plain Bush beans but didn’t have any. These grillin ones were really good!

Now add one can of tomato soup. Here again, I use my home canned tomato soup. Have you ever made this stuff? I got the recipe from my daughters mother-in-law or my son-in-law’s mother. I’ll share it with you all this fall when I make 50 jars of the stuff.

Pour in 2 teaspoons of sugar and 1 Tablespoon of chili powder. Add more if you like it spicier. You can pour in some tabasco sauce if you want to heat it up a bit.

By now your hamburger mixture should be cooked up. Go ahead and dump it into your large kettle of tomato base.

Now I like to let this simmer on really low heat for a couple hours. It really helps the flavor and thickens it up.

Ok here comes the controversy. I cooked up one cup of pasta and added them to the soup. If you have different opinions about this you can always cook up the noodles and serve them on the side for people to add as they like.

Add a dollop of sour cream and some shredded cheese and eat!
CHILI SOUP
1 1/2 lbs hamburger
1 onion
3 stalks celery
2 28 oz cans diced tomatoes
2 cans chili beans
1 quart water
1 can Bush’s beans
1 can tomato soup
1 Tablespoon salt
1 Tablespoon chili powder
2 Teaspoons sugar
1 cup macaroni noodles, cooked and drained
Brown hamburger. Add onions and celery and let simmer. Pour tomatoes, beans, and tomato soup into a large kettle. Add salt, chili powder and sugar. Simmer on low heat for a couple hours. Add noodles if desired.
He who finds a wife finds what is good and receives favor from the Lord. Proverbs 18:22

Lazy Daisy Cake

2009-04-16T14:12:00.002-05:00

This is a cake my family grew up eating. I don’t make it very often because it is so hard not to eat a whole row at a time!

Pour four eggs into a large mixing bowl.

My assistant adds 2 cups of sugar

And 2 teaspoons of vanilla

Now this needs to beat until it thickens, which takes 4-5 minutes.

In a seperate bowl, pour in 2 cups of flour

1/2 teaspoon salt

And 2 teaspoons of baking powder

Combine these ingredients.

And add them to the egg mixture. Beat just until flour is moistened.

Put 1 cup of milk and 1/4 cup butter into a saucepan and heat to boiling.

Add to your batter and beat until well combined.

Pour into a greased 9 x 13 pan. I like to use the spray stuff, especially for the stoneware pans.

Bake at 350 for 35-40 minutes.

Now for the ooey gooey stuff:

In a bowl, combine 1 1/2 cups brown sugar

1/2 cup melted butter

1/2 cup half & half

2 cups flaked coconut

Mix this all together

And spread it on your still warm cake. Make sure it has cooled down enough or else it will all run to the sides.

This is the part where you don’t want to turn your back. Place under the oven broiler and broil until lightly browned. This only takes a few minutes but if you forget to watch it, the smoke will start rolling out. It burns really easy!

A moist cake with chewy crunchy frosting. Now come and help us eat it up!

LAZY DAISY CAKE

4 eggs

2 cups sugar

2 tsp vanilla

2 cups flour

2 tsp baking powder

1/2 tsp salt

1 cup milk

1/4 cup butter

Beat eggs, sugar and vanilla until thick, about 4-5 minutes. Combine flour, baking powder and salt and add to egg mixture. Beat just until combined.

In a saucepan, heat milk and butter to boiling. Add to batter and beat until combined. Pour into a greased 9 x 13 pan and bake at 350 for 35-40 minutes.

FROSTING

1 1/2 cups brown sugar

1/2 cup melted butter

1/2 cup half & half

2 cups flaked coconut

Combine and spread over warm cake. Broil until lightly browned, about 3-4 minutes.

The peace of God, which surpasses all understanding, will guard your hearts and minds. Philippians 4:7

Cole Slaw

2009-04-16T13:18:00.002-05:00

I have been using this recipe for cole slaw for a long time.

Start out by shredding about 5 cups of cabbage and 1 cup of carrots. I used the food processor but the bags of pre-shredded stuff works great too.

Measure out 1/2 cup miracle whip, 1/3 cup sugar and 1/2 tsp salt.

Pour 1/4 cup olive oil and 1/4 cup vinegar into measuring cup. Add to bowl.

Add about a teaspoon of celery seed and give it all a good stir.

Pour the dressing over the slaw and stir well. Allow enough time for it to sit for a good hour as it juices up.

Refrigerate until ready to serve. It goes great with fried chicken, potatoes & gravy and frozen creamed corn

from last summer’s garden. MMMMMMMMM

Cole Slaw

About 5-6 cups of shredded cabbage and carrots

1/2 cup Miracle Whip

1/3 cup sugar

1/2 tsp salt

1/4 cup olive oil

1/4 cup vinegar

1 tsp celery seed.

Humble yourself in the sight of the Lord, and He will lift you up. James 4:10

BANANA SPLIT CHEESECAKE PIE

2009-03-20T14:11:00.000-05:00

I found this recipe several months ago. It was good but I changed and added a few things to make it extra special. Is it a first place pie? We will find out tonite!

The Cast of Characters

Of course I have to use my special pie plate

And we need the recipe

Start out by making the crust: 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, 1/3 cup melted butter.

Combine and press into pie plate. Bake at 375* for 8-10 minutes. Cool on wire rack

Next we need a layer of chocolate. Combine 1/2 cup sweetened condensed milk and an ounce

of unsweetened baking chocolate over low heat. Cook and stir until mixture thickens. This

take about 4-5 minutes. Pour over crust and spread out. Put in refrigerator to cool.

Drain an 8 ounce can of crushed pineapple. Don’t throw out the juice, we need it.

OK so when I took the crust out of the oven I knocked over the pineapple. These scrapers from Pampered Chef

really do a great job on spills. Do you think I used the pineapple off the floor? Hey my floors are clean!

Just kidding, I always buy two of all the ingredients when I enter a contest, for reasons like this.

Slice 2 bananas into a bowl and pour 2 Tablespoons of pineapple juice over them.

Let them bathe in the juice for about 5 minutes.

Drain the bananas and arrange over the chocolate layer.

In a large mixing bowl, combine an 8 ounce cream cheese and 2 Tablespoons

of the pineapple juice.

Beat in 1 1/2 cups of softened pineapple sherbet.

Dump in one small box of instant vanilla pudding and beat for 2 minutes.

Measure out 1/3 cup of pineapple and pour the rest into the cream cheese mixture.

Fold in two cups of whipped cream.

Spread over banana slices. And lick the spoon and bowl.

Freeze until firm.

Remove from freezer and arrange cherries and pineapple around edges of pie

Drizzle with caramel and chocolate syrups.

Fill center with remaining whipped cream and top with chopped pecans and cherries.

TOSSED SALAD WITH CARROT DRESSING

2009-03-15T15:45:00.000-05:00

This is a new recipe I tried this weekend and it was a hit! Everyone loved it.

Start with 3/4 cup red wine vinegar Pour into a food processor or blender.

Add 1 cup sugar. (You could easily cut down the sugar and it will still be sweet enough)

Cut up 2 stalks of celery, 1 small onion and 1 carrot into large chunks. Add to processor.

Add about 1/2 teaspoon salt.

Now process until the mixture is smooth. Add oil in a steady stream and process until well mixed and all chunks are gone.

Pour dressing into a jar and refrigerate until you are ready to serve. This makes three cups of dressing.

Now you need to assemble the salad ingredients.

1/2 cup craisins, 1/2 cup shredded cheese, 1/2 cup chow mein noodles.

I also added grape tomatoes and sliced cucumbers.

Oh and I also added 1/2 cup chopped walnuts.

Toss salad ingredients together and pour on dressing until you think it has enough.

TOSSED SALAD WITH CARROT DRESSING

3/4 cup red wine vinegar

1 cup sugar

2 celery ribs, cut into chunks

1 small onion, cut into chunks

1 small carrot, cut into chunks

1/2 tsp salt

3/4 cup olive oil

Combine all in food processor or blender.

Salad ingredients:

8-10 cups salad greens

tomatoes

cucumber

1/2 cup chow mein noodles

1/2 cup shredded cheddar cheese

1/2 cup craisins

And the God of peace will crush Satan under your feet shortly. Romans 16:20

STRAWBERRY SPINACH SALAD

2009-02-24T10:00:00.007-06:00

This recipe came from Tabitha. She first made it for Easter dinner several years ago and it has become a favorite of mine, plus it is so simple.

The line-up includes: sesame and poppy seeds, sugar, olive oil, vinegar, paprika and worcheshire sauce

Also spinach and strawberries. Since it is February here and the fresh strawberries from the store are from some foreign country, I am using my frozen strawberries.

Mix together 1/2 cup olive oil, 1/4 cup vineger, 1/4 cup sugar, 1/4 tsp paprika and 1/4 tsp worcheshire sauce. Add 2 Tbl sesame seeds and 1 Tbl poppy seeds. Stir and let it sit for awhile so the sugar dissolves.

Wash your spinach and drain.

Slice the strawberries. I probably used about 2 cups sliced berries for this salad.

When you are ready to serve, pour the dressing over the spinach and stir it in.

Add the sliced berries.

STRAWBERRY SPINACH SALAD

1/2 cup olive oil

1/4 cup white vinegar

1/4 cup sugar

1/4 tsp paprika

1/4 tsp worcheshire sauce

2 TBL sesame seeds

1 TBL poppy seeds

16 oz pkg spinach

2 cups sliced strawberries

Unless you are converted and become as little children, you will by no means enter the kingdom of heaven. Matthew 18:3

BLACKEYE PEA SALSA

2009-01-29T07:46:00.009-06:00

There are lots of recipes out there for bean salsas. This one is made with the blackeye pea, which just happens to be the legume with the highest content of fiber.

Here's the ingredients you will need.

blackeye peas

diced tomatoes

diced tomates flavored with basil, garlic, oregano

white shoepeg corn

onion

garlic

italian dressing

Drain the peas and corn. Rinse well

Add the two cans of tomatoes. I usually like the petite diced but I grabbed the wrong cans. Also if you have fresh tomatoes, they would work great in place of the can of plain ones.

I used one clove of garlic, use more if you like a stronger garlic taste. You can either dice it up or use a press.

Now chop up some onions. I had about 1/2 cup here. Add to your mixture.

Pour in about 3/4 cup Italian dressing.

Stir together and let it marinate together in the fridge for a couple hours before serving.

The scoop chips work great with this salsa but I like to use these black bean chips.
They have the same calorie count as the scoop chips but are packed with four times the fiber.

YUMMY!

BLACKEYE PEA SALSA

1 can blackeye peas

1 can white shoepeg corn

1 can diced tomatoes

1 can diced tomatoes w/basil,garlic,oregano

1/2 cup diced onion

1 clove minced garlic

3/4 cup Italian dressing

Drain and rinse peas and corn. Place in mixing bowl. Add tomatoes, onion, garlic and dressing. Mix well and refrigerate for a couple hours to marinate. Serve with tortilla chips.

May the righteous be glad and rejoice before God; may they be happy and joyful. Psalm 68:3

BREAD PUDDING & VANILLA SAUCE

2009-01-13T20:44:00.012-06:00

This is a dessert we had many times growing up. I think Mom made bread pudding because it fed all of us with not a lot of ingredients. When I hear the words "comfort food" this bread pudding definitely comes to my mind.

Start out by greasing a 9 x 13 pan with some butter. Hannah was more than happy to do this for me.
Take some old bread (check to make sure the mold hasn't started). Slice it into strips
Then turn and slice the other way to make cubes
You will need about 6-7 cups of cubes. Place them in the greased pan
Heat 2 cups of milk until scalded. Now you may be saying how hot is scalded. Use a low heat and heat until just before it boils. It starts making small bubbles around the edges. Pour the milk into a mixing bowl.
Add 1/3 cup sugar to the milk
Beat 4 eggs in a separate bowl and add to the milk
Add 1/2 tsp salt. I'm already teaching Hannah the art of guess measuring. Less dishes to wash!
And 1 tsp vanilla. I think she got a little carried away with the vanilla, more like a tablespoon went in but it was delicious.

Stir in a teaspoon of cinnamon.

Ok I hardly ever use just plain cinnamon since I started using this cinnamon plus blend from Pampered Chef. I use it in anything that calls for cinnamon. Its also great in place of pumpkin pie spice.
Now whisk this together really good.

Take about a cup of raisins (I like to use the golden ones. Don't ask me why, I just do). Sprinkle them over the bread cubes.

I was snapping pictures while Hannah was sprinkling the raisins and didn't see her do this until I was editing the pictures.

Give your egg/milk mixture another good stir

Pour over the bread cubes

Now get your hands in there and press the cubes into the liquid so they absorb it.

Sprinkle a little nutmeg over the top

And dot with some butter. Bake at 350 degrees for about 55 minutes. Check to see if its done by inserting a butter knife into the center. If it comes out clean, its done. Otherwise give it another 5 minutes.

Hannah decided it was time for some summer so she went into the back room and emerged in this outfit. Not bad if it was 80 outside but the high today is -5. That's below zero for those of you who live to the South.

No details on the vanilla sauce but here's what it looks like when you add the butter and vanilla. A note to my siblings: Why was there never enough sauce to go around?

Serve it hot over the bread pudding.

This is comfort food at its best.

Bread Pudding and Vanilla Sauce

6-7 cups cubed bread

2 cups scalded milk

4 beaten eggs

1/3 cup sugar

1/2 tsp salt

1 tsp vanilla

1 tsp cinnamon

1 cup raisins

Place bread cubes into a buttered 9 x 13 pan. Combine milk, eggs, sugar,salt, cinnamon and vanilla. Sprinkle 1 cup raisins over bread. Pour milk mixture over the top and press crumbs in to absorb the liquid. Bake at 350 degrees for 55 minutes. Check for doneness and bake an additional 5 minutes if needed.

Vanilla Sauce:

1 cup sugar

2 cups waer

2 1/2 Tablespoons cornstarch

2 Tablespoons butter

1 teaspoon vanilla

Combine sugar, water and cornstarch. Bring to a boil on low heat until it thickens. Remove from heat and stir in butter and vanilla. Serve hot over pudding

Don't be afraid for I am with you. Do not be dismayed for I am your God. I will strengthen you. I will help you. I will uphold you with my victorious right hand. Isiah 41:10

OVEN FRIED CHICKEN

2009-01-13T19:23:00.009-06:00

I learned how to make chicken this way from my mother in law. She's always been known for her tasty chicken dinners. We raised our own chickens for many years, I even cut their heads off and gutted them! The girls all remember having to help butcher chickens. I think it was the highlights of their summers. However the last few years I have bought them from an organic farm.
Start out with a chicken, cut into pieces. I have a chicken and a half here because we had company for supper and needed a little extra.

I like to fold the wings like this when I freeze them. They are easier to fry this way.

Warm your frying pan to a medium to medium high heat. I started using these black cast iron pans and absolutely love them. Put about 2 Tablespoons of butter into the pan.

Now a good glug of olive oil. Let this heat up until its ready to start smokin. You want the pan good and hot before you add the chicken.

Place some chicken in a shallow dish and pour buttermilk over them. You can use plain milk if you'd like.

Turn the pieces over to coat them in the milk.

Now dredge the pieces in flour in another shallow bowl.

Fill the fryer with a single layer of chicken. Sprinkle on some pepper.

And toss on some salt. I like using the coarse sea salt when I'm cooking meats.

Brown both sides just until they start crisping. Remove to a plate to do the next panful of chicken. You can see the chicken is still raw on the inside.

After browning all the chicken pieces , place them all in the fry pan. Put the biggest pieces on the bottom. My fry pan is very deep so they all fit. Otherwise you can put them into a roaster.

Pop it into the oven at 350 degrees for about an hour and a half. Keep it covered because this gets the chicken done to the bone. Remove the cover for another half hour. This makes the chicken crispier.

Yummy! Tyler and Hannah love eating the drumsticks.

And this stuff left in the pan? This makes the best gravy ever. Drain off any grease, add some water and cook on a burner until the yummy pieces let loose.

Thicken it up with some roux and you've got chicken gravy like no other.

All praise to the God and Father of our Lord Jesus Christ. He is the source of every mercy and the God who comforts us...When others are troubled, we will be able to give them the same comfort God has given us. 2 Corinthians 1:3-4

CRUSTY FRENCH BREAD

2009-01-09T10:15:00.007-06:00

This bread is great with spaghetti, lasagna or anything really. I like to make the dough in the bread machine and then shape it and bake on a stone.

Ingredients: water, olive oil, sugar, salt, egg, flour, yeast. And of course an assistant if you have one available.

Pour 1 1/2 cups water into breadmaker pan.

2 Tablespoons of oil

2 Tablespoons sugar

2 teaspoons salt

And one beaten egg. No picture for that but check out the video on Poyda Postings of Hannah beating the egg to the tune of Twinkle Little Star.

4 1/2 cups of flour, you may need to add another 1/2 cup or so if your dough is sticky

And finally 1 Tablespoon of yeast

Put the pan into the breadmaker and set on the dough setting. You'll have to watch it for about the first ten minutes and add flour if your dough is sticky.

The dough setting on my machine takes an hour and a half and this is what it looks like when I take it out.

Remove it from the pan and work it a little on the counter to get the air out

Now shape it into a long shape, this one is about 14 inches long and 4 inches wide. It could be longer but my baking stone isn't long enough

Place it on the baking stone or sheet.

Now we cover it with a preferably clean towel and let it rise until almost doubled in size. When the girls were little they always said the dough was sleeping and thats why I had to cover it.

Now beat an egg white and 1 tsp of cold water

Spread this over the dough. This is what gives it a nice gloss and crunchy crust.

Get yourself a nice serrated edge knife

And make diagonal cuts across the top. Bake in a preheated 375 degree oven for 25 minutes or until crust is golden brown.

Yummy!!!!!!!!!!

CRUSTY FRENCH BREAD

1 1/2 cups water

2 T olive oil

2 T sugar

2 tsp salt

1 beaten egg

4 1/2 - 5 cups flour

1 T yeast

Put ingredients into breadmaker in order given. Set to dough setting. Remove dough and shape into long loaf. Let rise until doubled. Brush dough with a beaten egg white and 1 tsp cold water. Make diagonal slices across top of loaf. Bake at 375 degrees for 25 minutes.

There's a young boy here with five barley loaves and two fish. John 6:9

BLUEBERRY/RASPBERRY MUFFINS

2008-12-31T08:31:00.003-06:00

Requested by: Tabitha

Tabitha has been here the past week and is feeling the nausea of morning sickness and the cravings. Last night she so wanted blueberry muffins and no one was willing to make them, although Andy did volunteer to go into town to buy her one. So this morning I made her muffins and she helped out by taking the pictures for me. She was excited about helping me do a blog and took pictures of everything, needless to say I had to eliminate about half her pictures. She did a great job, don't you think?

Here's the ingredients you will need, flour, oatmeal or oat bran, flax seed, sugar, baking powder, milk, olive oil, eggs, blueberries, raspberries.

Start out by measuring 2 cups of flour and 1 cup sugar

This recipe calls for 1 1/4 cups of oat bran. But since I don't have any on hand I'm using 1 cup of whole oatmeal (that's the regular, not quick-cook). I add 2 Tablespoons of flax seed to that and grind it up until it looks like a flour.

If you don't have one of these wonderful gadgets, you don't know what you are missing. I use mine evey day for something. I wore the first one out and had to go buy another. They work great for pureeing veggies for baby food. Just ask Chloe!

See how nice it grinds it up.

Dump this in with the flour.

Tabby had to take a picture of this for all of you. She thinks its funny because I keep all my measuring spoons in a cup. (OK she just told me that the picture is funny because I have paint brushes in it. I tried that thing with painting the cut out cookies and used brushes and this is where they ended up) It's just my thing I guess. I like it cause I never have to dig thru drawers to find my spoons and they're easy to grab. I won't do another survey about where you keep your measuring spoons but try it, you might like it.

Add 3 tsp baking powder.

Mix this up to combine everything. Sorry if using my hands grosses you out but its the best way to do this. And yes they were clean.

Measure out 1 cup of milk

And 1/3 cup olive oil

Pour the oil into the milk and crack in 2 eggs

Mix this up really good so the eggs are beaten

Make a well in the center of the dry ingredients and pour in the liquids

Now you want to mix this together but don't overmix!! If you do Rumplestilskin will come and take your first born child. Just kidding!

The recipe calls for 2 cups of blueberries but I like to use one cup

And then use 1 cup of raspberries

Stir the berries in

We like the big muffins in this house. Spray the tins with some cooking oil spray stuff.

And fill the tins about 2/3 full

If you want, sprinkle a little sugar on top of each muffin. Now bake them at 350 degrees about 30 minutes. I used frozen berries so it took an additional 5 minutes. Shorten the time about 5 minutes if you are making them in the regular muffin tins.

These are soooooooooooo good and actually good for you. Fiber from the oats and flax seed and antioxidants from the berries.

And pregnant mommies to be just love them.

BLUEBERRY/RASPBERRY MUFFINS

2 cups flour

1 1/4 cups oat bran or 1 cup ground oatmeal

2 Tbl ground flax seed

1 cup sugar

3 tsp baking powder

1 cup milk

1/3 cup olive oil

2 eggs

2 cups berries

Combine flour, oats, flax, sugar and baking powder. Mix together the milk, olive oil and eggs. Pour into center of dry ingredients and mix until moistened. Stir in the berries. Bake at 350 for 25-30 minutes. Makes 18 regular muffins or 9 large ones. These freeze well.

You saw me before I was born. Every day of my life was recorded in your book. Every moment was laid out before a single day had passed. Psalms 139:16

PEANUT BUTTER TEMPTATIONS

2008-12-24T08:50:00.012-06:00

This recipe comes from a lady from our church. Back in 1982 when we first started attending FBC, the ladies of the church had a cookie baking night and Bea brought this cookie. It has been a favorite of ours since then.

Just to warn you, the recipe is a single batch but I doubled it so don't let that confuse you.

Start out with some softened butter.

Add the peanut butter. I love this measuring cup for peanut butter.

Pour in the white sugar. Do you keep a measuring cup in your sugar container? This metal one has been in mine forever. I'm doing a poll on the side pertaining to measuring cups left in containers. Please don't make me be alone in this habit.

Now the brown sugar.

Mix this up really good and do not eat any!

Add the egg.

Pour in some vanilla. Measuring is over-rated when it comes to vanilla.

A little salt.

Some baking soda. There's that sideways picture again. Gotta figure that out.

And finally the flour. This measuring cup came from my Grandma Bessie. It's been in my flour canister forever and ever.

Now mix this all up really good. It's kinda sticky so cover it with plastic wrap and refrigerate for at least half an hour. If you don't do this it will be really hard to work with so allow time for the refrigeration. If you are a dough eater this is where you eat by the spoonfuls. I'm not one of those kinda people so I just put it in the fridge.

Get out your little mini muffin pan. Form one inch balls. I use a small cookie scoop. It makes the perfect size balls.

They pop out of the scoop and just drop them in the pan.

These scoops are great. I have three different sizes. I use the smallest one the most. If you want a bigger cookie, the medium works good. Now that big one I haven't really found much use for except really big meatlballs.

Aren't they cute all laying in their little sections. Bake them in a 375 degree oven for 8-10 minutes.

Give the baby the measuring cup and a couple spoons for entertainment. And yes I did clean the peanut butter off before I gave it to her.

Unwrap a lot of peanut butter cups. Again, no eating the goods.

You can enlist some help here but I guarantee you'll be short peanut butter cups.

They are done when the centers begin to sink.

This is the best part. Press a peanut butter cup into each cookie while they're hot. And sing Away in a Manger while you do this.

Leave them sit in the pan for about 8 minutes before removing them and placing on a cooling rack.

Hannah dug out the middle and threw the cookie part away! I'll never understand this child.

I did run out of peanut butter cups because a double batch makes 96 cookies. So I just baked the rest on a cookie sheet and stuck a chocolate star in the center.

PEANUT BUTTER TEMPTATIONS

1/2 cup butter

1/2 cup peanut butter

1/2 cup sugar

1/2 cup brown sugar

1 egg

1 tsp vanilla

1 1/4 cup flour

3/4 tsp baking soda

1/2 tsp salt

1 large bag peanut butter cups

Cream butter, peanut butter and sugars. Beat in egg and vanilla. Mix well. Add dry ingredients and mix. Preheat oven to 375. Shape batter into 1 inch balls. Place in ungreased mini muffin pan. Bake for 8-10 minutes. Press a peanut butter cup into each cookie. Let set for 8 minutes before removing from pan. Makes 4 dozen cookies.

Today in the town of David a Savior has been born to you; he is Christ the Lord. This will be a sign to you: You will find a baby wrapped in cloths and lying in a manger. Luke 2:11-12

Merry Christmas!

CRANBERRY ALMOND SCONES

2008-12-09T08:14:00.014-06:00

It's 6 a.m., Lumberjack is headed for the woods and I'm in the mood for some scones. Now a few years back I didn't really even know what a scone was until I tried one at that yummy little place in Ogema. Since then I've hoarded every scone recipe I can get my hands on. This is one of my favorites.

Now don't let the long list of ingredients discourage you. They really are quite simple to make. Here's the cast of characters: butter, flour, sugar, baking powder, salt, buttermilk, egg, vanilla, cranberries, almonds, powdered sugar, almond extract and milk.

Notice its very dark in the house yet. Sunrise isn't for another hour.

Combine 2 cups flour, 1/4 cup sugar and 2 tsp baking powder and 1/2 tsp salt in a bowl and mix together.

Next take 1/2 cup of heart friendly butter (Lumberjack isn't allowed to eat these) and cut into the flour mixture.

In a separate bowl, pour in 2/3 cup buttermilk or heavy cream. I love the buttermilk taste.

I have no clue how this picture got turned sideways but it is and thats the way its gonna stay! Add a tsp of vanilla and one egg.

Now take a fork and mix this up really good.

Pour into the flour mixture.

Time to mix again. Where is Hannah when I need her? She loves the mixing part.

The dough is going to be very sticky!

Add 2 tablespoons of sliced almonds.

And 1/2 cup dried cranberries. I really like the cranberries in there so I rounded the cup.

So much for exact measurements.

Now you can throw some flour on the countertop.

Plop the dough down. Sprinkle some flour over the top and knead the dough about 6-8 times.

Here's the really fun part. Form it into an 8" circle. Get out your Nagel Lumber Company ruler and measure to make sure its 8 inches. By the way has anyone ever heard of Nagel Lumber Company? I haven't but its been in my drawer for years.

Here's that sideways picture again. Cut the dough into eight sections. Now if you all paid attention in Math class, you know the easiest way is to cut in half first, then into fourths and finally into eighths.

This is what it should look like when you're done cutting. Everybody refreshed on their fractions now?

Take the sections and place on your baking sheet. I use a pie server because the dough is a little sticky yet and its easier to pick the pieces up.

Place them on your baking sheet in a circle form. Leave space between them because they're gonna get bigger when they bake. I like to bake just about everything on stones but you can certainly use a regular cookie sheet.

Bake at 400 degrees for 15-18 minutes. Remove from pan onto a cooling rack. They smell awesome! And its finally getting light outside.

For the frosting, mix 1 1/2 cups powdered sugar, a Tablespoon of butter , 1/4 teaspoon of almond extract and 2-3 Tablespoons of milk. Frost the cooled scones. I like to put the frosting on when they're still kinda warm.

Wish you were here to eat one with me! They go great with a cup of hot coffee.

CRANBERRY ALMOND SCONES

2 cups flour

1/4 cup sugar

2 tsp baking powder

1/2 tsp salt

1/2 cup cold butter

2/3 cup buttermilk or heavy cream

1 egg

1 tsp vanilla

1/2 cup dried cranberries

2 Tbl sliced almonds.

Frosting:

1 1/2 cup powdered sugar

1 Tbl butter

1/4 tsp almond extract

2-3 Tbl milk

Combine flour, sugar, baking powder and salt in a bowl. Cut in butter. Mix buttermilk, egg and vanilla in separate bowl and add to flour mixture. Stir in cranberries and almonds. Dough will be sticky. Knead 6-8 times on a floured surface. Form into an 8" circle and cut into eight sections. Place on baking sheet in circle form and bake at 400 degrees for 15-18 minutes. Remove to a cooling rack. Mix frosting ingredients and frost over warm scones.

Note: If you want to change this recipe up a bit, substitute 1/3 of the milk with orange juice and add some orange zest. I also leave out the almonds and almond extract when I do this. They get a wonderful citrus taste.

We can rejoice, too, when we run into problems and trials, for we know that they are good for us- they help us to endure. And endurance develops strength of character in us, and character strengthens our confident expectationof salvation. Romans 5:3-4

SOUR CREAM BANANA BREAD

2008-10-23T19:55:00.009-05:00

There were some of those nasty little fruit flies in my kitchen this morning and the bananas were the source so it was time to make some banana bread. With a house full of people this weekend, it will come in handy.

This recipe has been my favorite. It is very moist and the sour cream gives it a great flavor.

I did double the recipe since I had four bananas to use up so I will just give the doubled amounts right away. First beat 2 cups of bananas until smooth and big lumps are gone.

Next the recipe calls for 1 cup of oil, but I use 1/2 cup of oil and 1/2 cup of applesauce to cut down on the oil.

I only use the cold pressed olive oil. Once you use this stuff, nothing else compares to it.

Beat the oil and applesauce into the bananas

Now you need four eggs. And yes that measuring cup is the same one I used for the oil and applesauce. I don't believe in washing any more dishes than I have to.

Pour in 2 cups of sugar. Mix until eggs and sugar are blended in.

Next is the magic ingredient. A cup of sour cream. No need to measure since its an 8 oz container.

2 tsp of vanilla

Now this isn't on the ingredient list but I put it in almost every bread I make. I added 3-4 Tablespoons of ground flax seed. Everybody can use some omega 3 and flax is a great source. Don't tell anybody its in there and they'll never know.

Add 3 cups of flour

2 tsp of baking soda

1 tsp of salt

Now beat this until well blended. Make sure you grease your pans. I like to make these mini loaves.

Then I add chopped walnuts or chocolate chips. That way everyone gets it the way they like it, with nuts, chocolate chips or plain. My favorite is with the nuts and chips in. I know I've got some siblings who freak out if anything has nuts in it but I have really learned to like them.

I bake these small loaves at 350 degrees for 30-35 minutes. A regular size loaf pan would probably need 50-60 minutes. Test doneness by inserting a toothpick and see if it comes out clean.

When we were growing up Mom would make cookies and if she wanted them to last more than 2 hours, she would put nuts in and Dad would have cookies for several days.

This is what happens when you're trying to hurry and clean up the kitchen. Mini chocolate chips everywhere.

I bet you want a slice of this right now!

This batch made seven of these little loaves. Only six are shown because the kids came and devoured a whole one already.

Here's the single batch version:

Sour Cream Banana Bread

1 cup mashed bananas

1/4 cup oil

1/4 cup applesauce

1 cup sugar

2 eggs

1/2 cup sour cream

1 tsp vanilla

1 1/2 cups flour

1 tsp baking soda

1/2 tsp salt

Be strong and courageous! Do not be afraid or discouraged. For the Lord your God iw with you wherever you go. Joshua 1:9

BEST EVER MEAT LOAF

2008-10-13T18:50:00.006-05:00

This meat loaf is so moist and colorful, its been our favorite for some time now.
First I'll list the ingredients.

2 eggs
1/2 cup milk
3 slices bread, torn into pieces
1/2 cup chopped onion
2 Tablespoons chopped green pepper
1/2 cup grated carrots
1 cup shredded cheese (whatever kind you prefer, cheddar, mozzarella, etc.)
1 Tablespoon chopped fresh parsley
1 tsp salt
1/2 tsp pepper
1 to 1 1/2 lbs lean ground beef

First take the ground beef and crumble into a large bowl.

In a separate bowl, beat the eggs and then add the milk and bread.

Mix together and let stand until the bread absorbs the liquids.
Add the onions and peppers. Note: I am known to not measure when I cook so my measurements are not precise. Sorry but its just the way I am.
And now the carrots.
Parsley is next.
And some salt and pepper.

This is what it looks like. Now I'd better let her stir this up cause its driving her crazy not to stir!
Now we can stir and make sure you sing a stirring song cause it helps the stirring process.
Lets check the recipe. Oops we forgot to tell you to add the cheese! Get it in there and stir some more.
Now dump it over the ground beef.
Get back to stirring. This is a real work out for a 3 year old. There's that tongue again.

Press into a loaf pan. Now you don't have to make these holes in it but I always have. It helps the meat loaf to get done in the middle without overcooking the outside. Just poke your finger in to the bottom about six times. Place in a 350 degree oven for 45 minutes. Mix topping ingredients:
1/2 cup ketchup
1 Tablespoon brown sugar
1 tsp mustard
(No I did not measure these exact)

Remove from oven and spread over meat loaf. Return to oven for another 30 minutes.
The Best Ever Meat Loaf.
For the Lord God is out light and protector. He gives us grace and glory. No good thing will the Lord withhold from those who do what is right. Psalm 84:11

CARAMEL CAKE

2008-10-13T18:21:00.005-05:00

Hannah was in a baking mood so as long as I had a loaf of frozen bread dough already thawed out, we made Caramel Cake. First take a loaf of frozen dough and allow it to thaw but not rise. Cut it in half lengthwise and then again crosswise and one more time lengthwise. Did that confuse you? It did me. An electric knife works best for this.

Next, take a bundt cake pan and spray with cooking spray. I think there was a little extra sprayed in the pan because it was pooled up in the bottom. Oh well, whats next Grandma?
Mix together 3/4 cup of sugar and a Tablespoon of cinnamon.
Now comes the fun part. Roll each piece of dough in the sugar mixture and place in bundt pan.

This step takes intense concentration. Notice the tongue helping out.

After the dough is all in the pan, pour the remaining sugar/cinnamon over the top.

Now the dough needs to "rest" so we cover it with a towel. Let dough raise until doubled.

Pour one cup of brown sugar over raised dough.

Pour 1/2 cup melted butter over brown sugar. Boy this is gettin good.

Bake at 350 degrees for about 35 minutes. It is very carmelly and good hot. Hannah had chocolate ice cream with hers. Good Stuff.

Choose for yourself this day who you will serve...But as for me and my house, we will serve the Lord. Joshua 24:15

Pancakes

2008-09-14T21:00:00.005-05:00

Requested by: Tabitha

This is the pancake recipe I have used for 30 years. You can make some variations from it but this is the basic one.

Here's the ingredients:

1 cup buttermilk
1 beaten egg
1 T sugar
1 T baking powder
1 T olive oil
dash of salt
1 cup flour

The coffee is just for drinking, don't put it in the pancakes!

Mix together the buttermilk and egg. You can use plain milk if you'd like or if you don't have buttermilk, add a tablespoon of white vinegar to the plain milk.

Add the sugar, baking powder, oil & salt. Stir until blended.

Stir in the flour.

Preheat the griddle. Note girls that I said preheat, meaning don't dump the batter on a cold griddle. Spread a little oil on the griddle, more if you want it crunchy. Pour a big spoonful of batter in the hot pan.

Flip over.

Don't forget to show hospitality to strangers, for some who have done this have entertained angels without realizing it. Hebrews 13:2

Food to Eat and Fill Your Soul

Morning Glorious Muffins

Come boldly to the throne of our gracious God! There you will receive His mercy, and you will find grace to help when you need it most. Hebrews 4:116

ARIZONA CHICKEN CHILI

"Give thanks to the Lord, call on his name; make known among the nations what he has done, and proclaim that his name is exalted. Sing to the Lord, for he has done glorious things; let this be known to all the world." Isaiah 12:4-5

Roast Beef Vegetable Soup

RHUBARB TARTLETTES

If my people, who are called by my name, will humble themselves and pray and seek my face and turn from their wicked ways, then I will hear from heaven, and I will forgive their sin and will heal their land. 2 Chronicles 7:14

CHOCOLATE POWER BARS

BISCUITS AND GRAVY

MOCHA PUNCH

STUFFED GREEN PEPPERS

FROZEN CREAM CORN

So I find this law at work: When I want to do good, evil is right there with me. – Romans 7:21

HONEY GLAZED CARROTS

Lift your eyes and look to the heavens: Who created all these? He who brings out the starry host one by one, and calls them each by name. Because of his great power and mighty strength, not one of them is missing.Isaiah 40:26

Barbeques

Be self-controlled and alert. Your enemy the devil prowls around like a roaring lion looking for someone to devour. 1 Peter 5:8

FREEZING BEANS

Every good and perfect gift is from above, coming down from the Father of the heavenly lights, who does not change like shifting shadows. – James 1:17

RUSSIAN DILL PICKLES

FREEZING BERRIES.

Slow Cooked Venison Steak

FANNY FARMER FUDGE

OATMEAL FUDGIES

Tomato Soup

RHUBARB DREAM DESSERT

CHILI

Lazy Daisy Cake

Cole Slaw

BANANA SPLIT CHEESECAKE PIE

TOSSED SALAD WITH CARROT DRESSING

STRAWBERRY SPINACH SALAD

BLACKEYE PEA SALSA

BREAD PUDDING & VANILLA SAUCE

OVEN FRIED CHICKEN

CRUSTY FRENCH BREAD

BLUEBERRY/RASPBERRY MUFFINS

PEANUT BUTTER TEMPTATIONS

CRANBERRY ALMOND SCONES

SOUR CREAM BANANA BREAD

BEST EVER MEAT LOAF

CARAMEL CAKE

Pancakes

"Give thanks to the Lord, call on his name; make known among the nations what he has done, and proclaim that his name is exalted. Sing to the Lord, for he has done glorious things; let this be known to all the world."
Isaiah 12:4-5

If my people, who are called by my name, will humble themselves and
pray and seek my face and turn from their wicked ways,
then I will hear from heaven, and I will forgive
their sin and will heal their land. 2 Chronicles 7:14

So I find this law at work: When I want to do
good, evil is right there with me. – Romans 7:21

Be self-controlled and alert. Your enemy the
devil prowls around like a roaring lion looking for someone to
devour. 1 Peter 5:8

Every good and perfect gift is from above, coming down from the Father
of the heavenly lights, who does not change like shifting shadows. –
James 1:17