Parmesan Crusted Tilapia

A delicious fish dish!

This dish is just delicious!  It's quick and simple, yet so flavorful and tasty enough to serve to company.  I know many people are intimated with a fish dinner, but making fish is actually quite easy and fast! If you've working with fish is new to you, this is a great recipe to try for first timers.

If tilapia isn't your thing, just switch it out for orange roughy, cod, red snapper...any white fish would be wonderful.

Ingredients:
2 lbs. (4) tilapia fillets
2 Tbsp. lemon juice
1/2 cup grated parmesan cheese
1-2 Tbsp. butter, softened
3 Tbsp. mayonnaise
3 Tbsp. green onions, finely chopped
1/4 tsp. Old Bay Seasoning (scant)
1/4 tsp. dried basil
dash of black pepper
dash of hot sauce

Preheat oven to 350'F.

In buttered, 9x13" baking dish or jelly roll pan, lay fillets in single layer.  DO NOT STACK!   Brush with lemon juice.

In a bowl, combine, cheese, butter, mayonnaise, green onions and seasonings.  Mix well with fork.

Bake for 10-20 minutes, or fish just starts to flake.

Spread with cheese mixture and bake until golden brown, about 5 minutes.  Baking time will depend upon the thickness of your fish.  Watch closely as not to overcook.

Yields: 4 servings

Be encouraged!

"But when you pray, go into your room, close the door and pray to your Father, who is unseen. Then your Father, who sees what is done in secret, will reward you." - Matthew 6:6

"Shortcut" Peach Slab Pie

The best of both worlds!

A slab pie is simply a shallow pie that's made in a rimmed baking sheet, usually a jelly roll pan. I had never heard of Slab Pies until we moved to the south. What a great way to make a pie for a lot of people!  

A regular pie just doesn't go far enough, and there are usually no leftovers...but a slab pie feeds everyone!  They're easy to take on a picnic or to a party too, just cut them and place on a plate.  This is my new favorite way to make pies!  Can you tell?  Hehe!

I didn't have any fresh peaches in the house, but I found pie filling and sliced peaches...voila, let there be slab pie!  Next time, I'm going to make apple or blueberry and use fresh fruit for my filling.  Still,  for a quick and really yummy dessert...this'll do!


Ingredients:

Pie Crust:
1 1/2 cups shortening
3 cups flour
1 1/2 tsp. salt
5-6 Tbsp. ice water (add more if necessary)

Filling:
2 (21 oz.) cans Peach Pie Filling (w/extra fruit)
1 (15 oz.) can sliced peaches in syrup (drained)
dash of cinnamon (opt.)
sprinkle of sugar (depending how sweet you like it)

Glaze:  (totally optional)
1 cup confectioners' sugar
1 Tbsp. butter, melted
enough hot water to make a runny glaze

Instructions:

1. Put flour into a mixing bowl with the shortening, add salt.

Using a pastry cutter or fork, cut the shortening into the flour until it looks like coarse meal. Mix until dough is formed, a little crumbly, but will hold together when squeezed.

Divide dough into two equal parts.  Cover and refrigerate while making the filling.

Lightly flour a work surface and rolling pin. Roll out 1 disk dough to a 12-by-16-inch rectangle. Roll dough over rolling pin; carefully unroll into a 10-by-14-by-1-inch rimmed jelly-roll pan. Press gently to fit into pan.

Pour in peach filling, then lightly brush edges of dough with water. On floured surface, roll out remaining disk to an 11-by-15-inch rectangle. Roll dough over rolling pin and carefully unroll over filling.

Press along moistened edges to seal. Fold under any overhang, tucking it into the pan. With your fingers, crimp edges. (I didn't have any to crimp, oh well.)

With a paring knife, cut slits on top to vent. Place pie in oven, bake until crust is golden and juices are bubbling, 45 to 50 minutes. Let cool on a wire rack 1 hour. 

Make glaze and gently pour over the pie in any pattern you wish.

Serve warm or at room temperature. Oh, and don't forget the ice cream! Haha!

Be encouraged!
"Do not be deceived: God cannot be mocked. A man reaps what he sows." - Galatians 6:7

1. 
   

Baked Breaded Parmesan Pork Chops

So quick, so easy...so delicious!

 

 

Throw away your Shake n' Bake!  Give this a try!

This meal is exactly what you need, when you have no time to prep and cook.  You know, those days when you've spent most of your time away from the house, doing all the things that come with our busy lifestyles today. 

These chops were so quick and easy to prepare and only takes about 45 minutes in the oven.  I served this with a baked potato, broccoli, applesauce and fresh rolls from the oven. 

I will definitely make this again!

Ingredients:

4 boneless center-cut pork chops, 1/2" thick
1 Tbsp. olive oil
3/4 cup bread crumbs, Italian-style
1/2 cup grated parmesan
1/4 tsp. garlic powder
1/2 tsp. salt or to taste
1/4 tsp. black pepper

Preheat oven to 350'F.   Line pan with tin foil and spray with cooking spray.

In a shallow bowl, combine bread crumbs, parmesan, garlic powder, salt and black pepper.

Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture. Press the mixture over the pork chops to make sure they are well covered in it.

Place the pork chops on prepared pan and bake for 40-45 minutes.


"What comes into our minds when we think about God is the most important thing about us." - A.W. Tozer

Creamy Tortellini Florentine

Creamy, cheesy, and so delicious!

This side dish was so easy to make, and reminded me of an Italian restaurant-style tortellini dish.  Not only is it easy, it's quick, too, only 20 minutes from start to finish!

This is also one of those dishes you can "play" with, by adding peppers, garlic, crushed red pepper, oregano, basil, garlic...and on and on!   You know how I love to encourage you all to add the spices and herbs your families love!

You'll want to serve this with a beautiful salad, fresh bread, your choice of meat and you'll have a wonderful dinner.  We did!

Ingredients:
1 (20 oz.) pkg. of refrigerated cheese tortellini
1 cup milk or half & half
4 oz. cream cheese, cubed
1/3 c. grated parmesan cheese
1/4 tsp. black pepper
1 (6 0z. pkg.) baby spinach leaves
1 (14oz) can diced tomatoes, lightly drained

Cook pasta as directed on package.  Drain when cooked.

While that's cooking, pour milk into a large skillet and add cubed cream cheese.  Cook on medium heat, stirring occasionally, for 5 minutes or until cream cheese is melted and mixture has no lumps.

Stir in parmesan cheese and pepper.  Add spinach; mix well letting spinach wilt a bit. This only takes a minute or two.

Add drained pasta and mix lightly.  Gently fold in diced tomatoes to heat through.  

Pour into serving bowl and top with another sprinkling of parmesan, if desired.


Be encouraged!

"Yet a time is coming and has now come when the true worshipers will worship the Father in spirit and truth, for they are the kind of worshipers the Father seeks. God is spirit, and his worshipers must worship in spirit and in truth." - John 4:23-24

Mozzarella Stuffed Garlic Butter Crescent Rolls

Cheesy, buttery and so delicious!

 

My family loves crescent rolls, you know, the ones in the tube from the refrigerated section of the grocery store.  I make them often, just roll and bake.  Once in a while I'll use them for other yummy snacks, like Ham and Cheese Roll-ups, Chicken Pockets or Parmesan Twists.  Seems like they were made just for me to see how many different foods I can make with them.  Haha!

Anyway, I decided to try making them into a cheese bundle, using string cheese, and a buttery garlic sauce.  It was a good choice, and made my Easter dinner go up a notch!  The family gave this a definite thumbs up! 

These take just minutes to put together and are absolutely delicious!

Ingredients:

1 (8oz.)tube crescent rolls

4 string cheeses, cut in half (total 8)

2 tablespoons salted butter

1/2 teaspoon Italian seasoning

1 small clove garlic, minced

 

Preheat oven to 375'F.  Spray a baking sheet with cooking spray or use parchment paper.

 

In a small bowl, melt butter together with Italian seasoning and garlic.

 

Pop open crescent rolls and separate into triangles. Brush the tops with some garlic butter. Place half a string cheese at the wide end and roll up, tucking in the sides as not to lose any cheese while baking.  Brush the tops with more garlic butter and bake 10-12 minutes or until lightly browned.  Serve warm.


Be encouraged!

I say to the Lord, “You are my God.”  Hear my cry for help, Lord! - Psalm 140:6

White Layer Cake with Lemon Filling and Mascarpone Frosting

Easy, delicious and impressive!

I enjoy "doctoring up" cake mixes, so I always try to keep a few different flavors on hand in the pantry.  Yesterday, I noticed a white cake mix, lemon pie filling and I had a container of mascarpone cheese that was nearing its' expiration date.  Okay, I had to do something, because there's no way I'm throwing away $8 worth of Italian cream cheese.

I would have added blueberries to the cake, but I had already eaten those.  Haha! Did I ever mention how much I love blueberries?  I eat them like I'm popping peanuts in my mouth. 

But, I digress. 

I was going to try to mix them all together, but then, I just felt like being a little fancy and the result was a hit.  I even broke out my piping bags and decorated a bit.  Of course, this is purely optional, especially since it doesn't affect the taste of this delicious cake. LOL!

The cake is half gone already and they're already wanting to know when I'll make this again.  You gotta love a last minute dessert!  

Now, you can make your own lemon curd filling, and white cake, if you'd rather.  But, like I said, this was a last minute decision to use what was already there.  Judging from the family's reaction, I would make this again...for sure!  Haha!


Ingredients:
1 box Classic White cake mix-bake according to package directions.
1 can Comstock Lemon Pie Filling

Frosting:                                                 

8 oz. cream cheese
8 oz. mascarpone
1/2 c. (1 stick) butter, softened
2-2 1/2 cups confectioners' sugar
pinch Kosher salt
1 tsp. vanilla
Heavy cream (to make spreading consistency)

In the large bowl of an electric mixer fitted with the paddle attachment, beat the butter, cream cheese, salt and powdered sugar on medium-high speed until light and fluffy. You may want to add small amounts of heavy cream here.  Beat in the mascarpone on very low speed until just combined. (Be careful; once you've added the mascarpone, excessive beating can make the frosting curdle.) 

Stir in the vanilla extract.

Tip:  If you'd like a little more lemon flavor, add 1 tsp. lemon juice instead of the vanilla to the frosting. 


Be encouraged!

"When Christ, who is your life, appears, then you also will appear with him in glory." - Colossians 3:4

Lemon Scones

Amazing!

If you're a lemon lover like me, you'll want to try these wonderful Lemon Scones.  Not only are they totally delicious, but they melt in your mouth!    The scones' density is perfect -- not too dense, not too airy -- and they were perfectly moist! 

You can use a food processor or by hand (which is what I did).  Just make sure your butter is cold and work as quickly as you can.  Be careful not to over-mix.  All those little pea-size clumps of butter create structure in the scones and give them a tender, fluffy consistency when baked.  The tartness of the glaze is perfect with the light and slightly sweet taste of the scone.  This recipe is a keeper!

Once you make scones, I promise you'll want to include them in your menu regularly, they're so easy to make!  I included a few tips that I like to use.  



Ingredients:                                                

2 cups all-purpose flour

1/4 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup cold butter, cut into small cubes 

*2/3 cup buttermilk, add slowly until just wet enough to stick                          

1-1/2 teaspoons grated lemon peel

Icing Ingredients:

3/4 cup confectioners' sugar

1 1/2 Tbsp. freshly squeezed lemon juice

*Yellow food coloring (opt.)

Directions

Preheat oven to 350F.  Grease a baking sheet pan.

In a medium bowl, combine flour, sugar, baking powder, baking soda and salt.  Using a fork, cut in the butter until mixture resembles coarse crumbs.   Add buttermilk and lemon peel, stirring just until mixed.  Over-mixing will cause a tough scone, so be careful here.

                                                             

Turn onto a floured surface; knead gently six times.  Shape into a ball and place on prepared baking sheet.

On greased baking sheet, *using your hands, pat dough into a circle about 1/2 in thick and 8-1/2 in. in diameter.  Cut the dough in half then cut the pieces into half again, giving you 4 squares. Cut the squares in half on a diagonal to give you a triangle shape.  Makes 8.

Place 2" apart onto baking sheet

Bake at 350° for 10-12 minutes or until tops are lightly golden and firm to the touch.

Prepare the icing by mixing the powdered sugar with enough lemon juice to make a drizzling consistency.  *Add a drop of yellow food color if desired.

Tips from Grammy:
1.) Scones are best when served fresh out of the oven or on the same day.  For next day eating, reheat them in the microwave for just 8-10 seconds. 

2.) If you don't have buttermilk, just place 1 Tbsp. of vinegar into a measuring cup and add milk (or cream) to 1 cup...stir and use in place of buttermilk.

3.) Don't use a rolling pin, you want scones to be light and fluffy.


Be encouraged!

“Now to him who is able to do immeasurably more than all we ask or imagine, according to his power that is at work within us, to him be glory in the church and in Christ Jesus throughout all generations, for ever and ever!  Amen.”
-Ephesians 3:20-21 NIV

Chocolate Chess Pie

You need this in your life!

 

Why the name "Chess Pie?"  Well,  as one story goes, a Southern gentleman came home one evening and asked his wife, an accomplished but modest cook, what smelled so good. “It's jes' pie,” she replied. I don't know if this is true, but I think it's a great story! LOL!

I had never had Chocolate Chess Pie, until I moved south and visited a Golden Corral buffet restaurant.  You know, the ones with tons of food, a gazillion desserts and a chocolate fountain.  Well, they also have this chocolate pie that was like eating soft, delicious brownie in pie pastry.  I never even knew the name of it!  All I knew was that once I tasted it,  there was no way I was going to totally fill up on "real" food and miss my favorite piece of pie.  Best way to end a meal! 

This isn't a thick pie, but because it's rich, it works out perfectly.   Add a dollop of whipped cream, and you have the perfect dessert.
 
So, one evening I went in search for what would be the best recipe to make at home...because, this is what I do!  Ha!  Finally, I found a website that had "copycat" recipes, and to my delight, there it was Golden Corral's Chocolate Pie!  Am I happy?  You bet I am!


CHOCOLATE CHESS PIE (Golden Corral Copycat Recipe)
Makes 1 Pie

Ingredients:

1 1/2 cups sugar                                                      
5 tablespoons cocoa powder
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 cup evaporated milk
3 large eggs, room temperature
1/3 cup unsalted butter, softened
1 teaspoon vanilla
1 9-inch, partially baked pie crust (pre-baked for about 5 minutes)

Preheat oven to 325'F.

Bake pie shell for 8-10 minutes or until bottom crust is just starting to brown. Remove from oven and let cool.

Combine the sugar, cocoa, flour, and salt. Blend in milk. Beat in eggs 1 at a time. Add butter and vanilla, beat until smooth.

Pour into a pre-baked pie shell.

Bake in the oven at 325 degrees for 55-60 minutes. Cool the pie completely before topping with whipped cream.

Homemade Whipped Cream: (if you want to garnish, but it doesn't need it)
2 cups heavy whipping cream
3 tablespoons powdered sugar
2 teaspoons vanilla

Combine ingredients in mixer bowl and beat.  Chill bowl and beaters before whipping.

Be encouraged!

"If you hold to my teaching, you are really my disciples. Then you will know the truth, and the truth will set you free." - John 8:31-32

 

Impossible Cheeseburger Pie

The possibilities are endless!

 

Here's a classic Bisquick recipe!  I'm giving you the basic recipe per "Betty's" instructions, but you can easily add so many of your favorite flavors to this pie and make this taste different every time.  For example...how about a can of green chilies?  Bacon and tomato?   Garlic and green peppers?  Mushrooms & Swiss Cheese?  Oh yes, spinach and feta cheese?   Let your imagination go wild!

The last time I made this, my husband walked by, saw me working on posting this recipe, and asked, "Are you making this tonight?"  Of course, I made sure to do just that! But first, I had to check the cheese drawer because I tend to run out fast.

I've been known to double this recipe because my family really enjoys it for leftovers as well.  Oh, and I always add more cheese because...well, just because!  Oh, so that's how I run out of cheese...we love cheese!  Haha! 

Serve it with French Fries, a salad and warm dinner rolls and you've got a quick, yummy meal for all!

This is the original card that the recipe comes from...what fun! 


Ingredients:
1 lb. lean ground beef
1 cup onion, chopped
1/2 tsp. salt
1/8 tsp. pepper (opt.)
1 cup shredded cheddar cheese
1/2 cup Bisquick
1 cup milk
2 eggs

Preheat oven to 400 degrees. Spray 9-inch pie plate with cooking spray.

In 10-inch skillet, cook beef and onion over medium heat 8-10 minutes, stirring occasionally, until beef is brown, drain. Stir in salt, spread in pie plate and sprinkle with cheese.

In small bowl, mix remaining ingredients with fork or wire wisk until well blended. Pour in pie plate.

Bake 25 minutes or until a knife inserted in center comes out clean.

Makes 6 servings


Be encouraged!

"If you hold to my teaching, you are really my disciples. Then you will know the truth, and the truth will set you free." - John 8:31-32

James Barber's Baked Rice Pudding

Buttery, sweet, rich and oh, so creamy!

One of my husband's favorite desserts in the world was rice pudding.  I'd never had it before, so when he told me of his love for rice pudding, the search for the best recipe was on!  Of course, I found it in my new cookbook and made it for him right away.  It was good, but, I must admit, this recipe from James Barber is the best rice pudding ever.  So, out with the "old" and in with the "new"!  I'll be using this recipe from now on.

I added the "dash" of nutmeg and the raisins because of hubby, but, if they're not your thing, that's fine too.  It's wonderful without them.   Best part of this pudding is it takes just a couple of minutes to mix in a bowl.  The hard part is waiting the two hours for it to come out of the oven, while you're taking in the delicious aroma floating throughout your house.

You'll love the aroma that fills your home while this is baking...heavenly...really...heavenly.  The cinnamon, nutmeg and lemon blended together to make a great tasting, creamy-dreamy dessert, and you may have a little trouble waiting until after dinner to have some.

Hmmm...is dinner ready yet?

"Cooking is the simplest way of saying I love you."

- JAMES BARBER 1923-2007 

Ingredients:
2/3 cups Arborio rice                                          

A beautiful, golden brown top

2 cups whole milk or cream
6 Tbsp. sugar
6 Tbsp. butter
zest of 2 lemons
1 tsp. cinnamon
1 tsp. vanilla
dash nutmeg
1/2 cup raisins (opt.)

Preheat oven to 250°.   Grease a 2 quart baking dish
(an oval Pyrex works great).

Mix the rice, milk (or cream), sugar, butter, vanilla and lemon, nutmeg and raisins together in a bowl and then pour mixture into a greased 2-quart baking dish.

Bake for 2 hours, until golden brown on top.  (If you use a deep dish, the cooking time takes longer.)

Sprinkle with some cinnamon and serve hot or cold. (We like to pour just a little bit of cream over the top.)


Be encouraged!

But those who do what is right come to the light so others can see that they are doing what God wants.  -John 3:21

Broccoli Salad

A beautiful way to eat broccoli!

 When we first moved south, most of our family stayed up north.  So, when my daughter and her husband decided to follow us down here, we were thrilled.  But, that first Christmas without all the rest of the family was a little sad for us.

I decided to pull out all the stops for the four of us and make a really special dinner.  A marinated roast beef tenderloin with a merlot sauce for the main course, twice baked potatoes, and this extremely lovely and delicious broccoli salad.  It didn't stop us from missing everyone, but it did create a really special dinner that night.

You can add your favorites to this versatile salad that features fresh broccoli, smoky bacon, sweet raisins and a creamy mayonnaise dressing.

Ingredients:

Salad:
5 cups fresh broccoli florets, cut into small pieces
1/2 cup finely chopped red onion
1 cup shredded sharp cheddar cheese
1/2 pound cooked, crumbled bacon
1/2 cup roasted pine nuts
1 cup golden raisins (dried cranberries during the holidays look really festive)

Bring a large pot of salted water to a boil and prepare a bowl of ice water. Blanch the broccoli for 1 minute in the boiling water. Plunge it into the ice water until completely cool and drain well.  Combine broccoli with all salad ingredients in a large mixing bowl; mix well.

Dressing:
1 cup mayonnaise
2 tablespoons sugar
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions:

Combine dressing ingredients in a small mixing bowl. Mix until thoroughly blended, using a fork or wire whisk. Add dressing to salad and mix well.

Refrigerate 1 hour.

Makes 8 servings.

A Tip from Grammy:
-Switch up the pine nuts for sunflower seeds.
-Use 1/2 cup golden raisins & 1/2 cup dried cranberries
-Add some crumbled blue cheese

Be encouraged!
"Once you were alienated from God ... but now he has reconciled you by Christ's physical body through death to present you holy in his sight, without blemish and free from accusation." - Colossians 1:22

Italian Roasted Potatoes

A perfect side dish!



If you like potatoes, you'll love these!  The herbs in this recipe take roasted potatoes to a new level and will quickly become a one of your favorite ways to prepare them. 

Another plus is that they're super easy to make and children, as well as adults, seem to enjoy them equally.  Serve them, as a side, with your favorite meat and a fresh, green salad...the perfect meal, in my book! 



Ingredients:
2 lbs. small red potatoes, quartered
2 Tbsp. extra-virgin olive oil
4 cloves fresh garlic, minced
1/4 cup parmesan cheese
2 Tbsp. dried parsley flakes
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. pepper
red pepper flakes (optional)

Preheat oven to 400'F.

Place potatoes in a large bowl. Drizzle with oil; toss to coat evenly.

Combine the garlic, parmesan, parsley, basil, oregano, salt and pepper; sprinkle over potatoes and toss to coat evenly.

Transfer to an ungreased 13-in. x 9-in. baking pan.

Bake, uncovered, at 400° for 30 minutes.  Stir;  (At this point, you may want to sprinkle a bit more parmesan and olive oil, if they look too dry.)  

Bake 10-15 minutes longer or until potatoes are tender and golden brown. 

Yield: 8 servings

Be encouraged! 

Let all that I am wait quietly before God, for my hope is in Him.  -Psalm 62:5

Bonnie Butter Cake

A real all-butter cake

One of my husband's favorite cakes is a butter cake with chocolate frosting.  In fact, it's pretty much a favorite with just about everyone.  I have to say, though, a yellow cake mix just doesn't have the same "pure" flavor that a homemade one does.  So, when I make this, I always make it from scratch.  This is one of the best and most flavorful butter cakes.

Yesterday, we were watching a TV show that featured cakes and my granddaughter, who just had a beautiful baby girl, said, "Grandma, I need cake!"  Well, that's all I needed to hear since she did such a great job giving me another gorgeous great-granddaughter.  

She and her cousin, Becky are making this great-grandma very happy.  This morning, Becky video chatted me from her home in NJ and I got to play Facetime Peekaboo with my Kendall, my first great grandchild.  Life is good and I'm so thankful for all the modern technology that allows me to do such things.

Here are pictures of my two latest loves!    Cutest little cousins ever!  Yes, I'm obsessed with both of them...sigh!   

Kendall

Anna-Molly

 

Oh, yeah, you came here for a recipe!  Haha!  Well, here it is!

Ingredients:

2/3 cup butter, softened

1 3/4 cup sugar

3 eggs

1 1/2 tsp. vanilla

2 3/4 cups all-purpose flour

2 1/2 tsp. baking powder

1 tsp. salt

1 1/4 cup whole milk

Heat oven to 350'F.

Grease and flour baking pan, 13x9x2" or two 9" or three 8" round pans.

In large mixing bowl, beat butter, sugar, eggs and vanilla until fluffy.  Continue beating for 5 minutes on high speed, scraping bowl occasionally.

Combine flour, baking powder and salt in a separate bowl; add to butter mixture alternately with milk.  Pour into pans. 

Bake oblong for 45-50 minutes, layers 30-35 minutes or until wooden pick inserted in center comes out clean.  Cool.

Frost with French Silk Frosting or your favorite chocolate frosting recipe.  See recipe below.

Another classic Betty Crocker recipe

French Silk Frosting:                            

2 2/3 cup confectioners' sugar

2/3 cup soft butter

2 ounces melted unsweetened chocolate (cooled)

3/4 tsp. vanilla

2 Tbsp. milk

In small mixer bowl, blend sugar, butter, chocolate and vanilla on low speed.  Gradually add milk; beat until smooth and fluffy. 

Makes enough frosting for two 9" layers or three 8" layers.

Variation:  This cake is also delicious with a lemon frosting.

Be encouraged!

God is your source!  Everyone else is just a resource.   -Tony Evans



Lemon Blueberry Sugar Bars

Easy-peasy and a great combination of flavors!

 



I was looking through my pantry today and noticed a can of blueberry pie filling that was about to pass the "best used by" date.   Since I don't like to make a pie with anything but fresh fruit, I knew I had to think of something else to do with it.  Happily, I thought of one of our favorite cookie bars "Cherry Almond" and decided to improvise with other flavors.

The result was a really good one!  The flavor combination of lemon and blueberry is a classic, and works well with these delicious cookie bars.   I also like the fact that they're not too sweet...jut right!  These sugar cookie bars got a thumbs up from the whole family! 

Base:
2 pouches (1 lb. 1.5 oz. each) Betty Crocker™ sugar cookie mix
1 cup butter, softened
1/2 tsp. lemon extract
2 eggs

Filling:
1 (21 oz.) can blueberry pie filling (I used the one with "more fruit")

Topping/Glaze: (to drizzle over baked cookie bars)
1 cup confectioners' sugar
2 Tbsp. milk
1/4 tsp. lemon extract

Instructions:
Heat oven to 350°F.  Spray bottom and sides of 13x9-inch pan with cooking spray.

In large bowl, stir base ingredients until soft dough forms.  Press 2/3 of dough in bottom of pan. 

Spread pie filling over dough.

Drop remaining 1/3 dough by teaspoonfuls over filling. 

Bake 45 to 50 minutes or until golden brown.  Cool 10 minutes.  (If the top looks like it's getting too browned, place aluminum foil loosely over it.)

                         

In small bowl, stir glaze ingredients until smooth.  If necessary, add additional milk, 1 teaspoon at a time, until thin enough to drizzle. Drizzle glaze over warm bars.  For bars, cut into 6 rows by 4 rows.  Store covered at room temperature.

Be encouraged!
[You were marked in him with a seal, the promised Holy Spirit,] who is a deposit guaranteeing our inheritance until the redemption of those who are God's possession — to the praise of his glory." - Ephesians 1:14

Chicken Cordon Bleu Casserole

Just a little prep for a whole lot of flavor!

Our dearest friends came for a visit this past week and I decided they were the perfect people to have as "taste testers" for this new casserole recipe I found on the Six Sisters Stuff website. 

They adapted it from a Kraft recipe and did a great job, because we all enjoyed it so much!   I'll definitely be making this again!

It takes a little prep work, but you can always buy the ham already cut up, and use a rotisserie chicken, instead of boiling your own. 

If your family doesn't like broccoli, add a different veggie or leave it out entirely.  But, I will tell you, the broccoli in it was delicious!

Served with a salad and rolls, this made the perfect dinner for us all.

Ingredients:
1 (6 oz) pkg. chicken flavored stuffing mix (I use lower sodium)
1 (10 3/4 oz) can condensed cream of chicken soup (Healthy Request)
1/2 cup milk
1 tablespoon prepared, Dijon mustard
3-4 boneless, skinless chicken breasts, cooked and cut into bite-size pieces (I boiled mine)
3 cups fresh broccoli florets, (optional)
2 cups cooked, chopped ham
8 slices of extra thin Swiss cheese       

Directions:
Preheat oven to 375ºF. Prepare stuffing as directed on package.

Mix soup, milk and mustard in medium bowl; stir in chicken, broccoli and ham.

Spoon into 2-qt. casserole dish sprayed with cooking spray; top with cheese slices and stuffing.

Bake 35 to 40 minutes or until heated through.


A Tip from Grammy: Check after 25 minutes, cover loosely with aluminum foil if the top is getting too browned.



Be encouraged!

"Take delight in the lord, and he will give you the desires of your heart."  - Psalm 37:4

Creamy Ground Beef and Noodles

A quick meal at the end of a busy day!

After a day of shopping, I really needed to find a quick meal to make for the family.  So, I went online to search for some quick and easy meals, especially during a holiday season!   This one fit all my criteria and to add to my delight, it was delicious! 

The family loved it and it made a lot, so we have extra for some yummy leftovers.  Yes!  Now that's my kind of cookin'!

Here's a little secret...ssh, don't tell.  My granddaughter doesn't like mushrooms, so I chopped them up and she didn't even know they were there.  See, it's okay to hide ingredients when necessary.  You get the flavor and the kids eat the "good stuff" without being any the wiser.  LOL!

Ingredients:
1 onion, chopped
4 oz. can of sliced mushrooms
1 Tbsp. olive oil
1 lb. ground beef
1 10 3/4 oz. can Golden Mushroom Soup
1 cup Half and Half or milk (I was out of milk so I used the H&H...delicious)
1/2 tsp. salt (to taste)
1/4 tsp. pepper
1/8 tsp. paprika (for a little color)
1 Tbsp. butter
8 oz. of cooked noodles (about 1/2 of a 16 oz. pkg.)

Sauté onion and mushrooms in olive oil, in nonstick skillet until onions are translucent, approximately 5-7 minutes.  Add ground beef; stirring to break up meat until meat is cooked through, about 8 minutes.

Add soup, milk, salt, pepper, paprika and butter; heat through and stir occasionally, for about 5 minutes.

Add cooked noodles and stir gently to combine.

This serves 6-8 big helpings!

Serve with warm rolls and a salad; it's a great meal.


Be encouraged!

Let us then approach God's throne of grace with confidence, so that we may receive mercy and find grace to help us in our time of need.   -Hebrews 4:16