Funny Cake

Pennsylvania Dutch Funny Cake

Fun to make and even more fun to eat! 

They say this delicious breakfast cake gets its name "Funny Cake" because the chocolate is added last and was meant to stay on top of the cake filling. But during the cooking process the chocolate and cake filling flipped positions. I guess it made the baker laugh! 

My best friend, Sandy, grew up in PA and gave me this unique and delicious recipe after she served it to us one morning with breakfast.  Let me tell you, chocolate for breakfast is pretty awesome! Haha!

Ingredients:

Syrup:
1/2 c. sugar
1/2 c. hot water
1/4 c. unsweetened baking cocoa
1/2 tsp. vanilla

Creamed Mixture:
1 c. sugar
1 egg
1/4 c. oil
1/2 c. milk
1/2 tsp. vanilla
1 c. flour
1/2 tsp. salt
1 tsp. baking powder
1 (9") unbaked pie crust

Preheat oven to 375 degrees.

To make chocolate syrup:
Mix 1/2 cup sugar, hot water, cocoa and 1/2 tsp. vanilla; set aside.

For Creamed Mixture:

Cream together 1 cup sugar, egg and oil.

Add milk, 1/2 tsp. vanilla, flour, salt and baking powder.  Beat well.

Pour creamed mixture into on 9 inch unbaked pie shell, then pour the chocolate syrup over the top.

Bake at 375' for 45-50 minutes until golden brown on top.

Serve with breakfast!

Be encouraged!

"The fruit of the Spirit is love, joy, peace...gentleness, self-control.  -Galatians 5:22-23

Orange-Glazed Ham Steaks

Orange-Glazed Ham Steaks

I made these delicious ham steaks for Easter a couple of years ago. I didn't feel like making a whole ham, so  I started my search on "Taste of Home" website and found a recipe for the most delicious ham steak ever! 

These tasty ham steaks combine orange marmalade and maple syrup for a terrific taste that goes beyond dinner. The chili powder adds a slightly smoky flavor that everyone loved...and it was easy clean-up. Always a plus! 

Ingredients:
1/2 cup orange marmalade
2 Tbsp. maple syrup
4 1/2 tsp. orange juice
1 1/2 tsp. chili powder
*4 boneless fully cooked ham steaks (5 oz. each) 

Directions:
In a small bowl, combine the marmalade, syrup, orange juice and chili powder.

Grill ham steaks, covered, over medium heat or broil 4 inches from the heat for 3-4 minutes on each side or until heated through, brushing occasionally with the marmalade glaze.


* I used three large, bone-in steaks for seven of us and had leftovers. 

Be encouraged!

"There is laid up for me the crown of righteousness, which the Lord, the righteous Judge, will give to me on that Day."   -2 Timothy 4:8

Vanilla Butter Melt-away Cookies

They really do "melt in your mouth!"

These little gems showed up on my Facebook page, they're from The Taylor Houseblog.  Let's face it, anything that says "melts in your mouth" is begging to be baked, right?

They were a hit with everyone who tasted these wonderful, delicate and very yummy little cookies. 

My piano students gave them a "thumbs up" so I just had to share this recipe with you all.

Ingredients:
1 cup unsalted butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda

Instructions:

Preheat oven to 350' F.  Prepare baking sheets by lightly greasing with shortening or use cooking spray.

In a stand mixer, cream together the butter and sugar until it's light and fluffy. Add egg and vanilla, mix until combined.

Add the flour, salt, baking powder and baking soda and mix well.

Roll cookies into 1-inch balls and place on the prepared cookie sheet.

Using the bottom of a glass, flatten cookie balls (not too flat).
​​
Bake in 350' oven for 7-8 minutes depending on your oven. Take them out when they look almost cooked. They will continue baking after you take them out.

Yields: Approximately 2 dozen

Vanilla Butter Frosting
1/2 cup butter at room temperature
1 lb. confectioners' sugar (3 cups)
1 Tablespoon vanilla extract
3 Tablespoons milk

Cream together all ingredients until light and fluffy.  
​​
You're ready to frost these delicious cookies!

A Tip from Grammy: 
- Exchange the vanilla for other flavors, lemon, almond, peppermint.  They're all delicious!
-Add coloring to the frosting for different occasions 
-Add sprinkles onto the tops of the frosting.

Be encouraged!
"May the Lord of peace Himself give you peace at all times and in every way." -2 Thessalonians 3:16

Shortcake Biscuits

Insanely Delicious!

These were simple, easy to make and absolutely delicious!  I've been wanting  a good, easy shortcake biscuit recipe that tastes like the ones in the bakery, and this hit the nail on the head!  

They were light and airy!  Perfectly crisp on the outside and tender and falling apart on the inside.  If you don't want to roll them out,  just drop by 1/3 cups and they still bake up beautifully.  Cover with your favorite berries or fruit, and enjoy delicious shortcake.

Ingredients:

3 cups flour
4 tsp. baking powder
1 tsp. baking soda
1/3 cup granulated sugar
1 1/2 tsp. salt
3/4 cup chilled, unsalted butter, cut into small pieces
1 cup buttermilk 
2 Tbsp. cream (for top, if desired)
1/4 cup turbinado sugar (sprinkle generously on top, if desired)

Preheat oven to 425'F.

Lightly spray baking sheet with cooking spray.

Whisk together flour, baking powder, baking soda, sugar and salt in a mixing bowl.

Cut in cold butter with fork or pastry cutter until mixture resembles coarse crumbs.  (If desired, use your food processor to cut in butter, pulse several times.  Transfer to a mixing bowl.)

Stir in buttermilk until flour mixture is moistened.  If it appears on the dry side, add more milk 1 Tbsp. at a time.

Turn out onto floured board.

Gently pat dough into a 1/2" thick round.  Fold and pat down few times, then press down to about 1" thick.  Cut into rounds.  

Gently fold together left over dough press out to make more rounds.  Place 2 inches apart on prepared baking sheet.

Brush with melted butter, if desired, or brush with cream and sprinkle with coarse sugar.
(Mine were left plain and still delicious!)

Bake 10-12 minutes until a beautiful golden brown.  Do not over-bake.

1. Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.
2. The dough must be handled as little as possible or you will have tough biscuits.
3. I have found that a food processor produces superior biscuits, because the ingredients stay colder and there's less chance of over mixing.
4. You also must pat the dough out with your hands, lightly.
5. Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
6. Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.
7. When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 425°F for about 20 minutes.

"Blessed are the peacemakers, for they shall be called children of God."  -Matthew 5:9

Classic Patty Melt

Mouthwatering!

A Patty Melt is a burger brought to a new level of deliciousness!  It's an easy sandwich to make and just about everyone I know loves them.  I mean, what's not to love?  A thin, crusty patty covered with melted cheese and plenty of sweet caramelized onions, all held together between warm, crunchy slices of toasted rye. It's a winner! 

It's unclear when the Patty Melt was invented, but records exist of them having been commercially served as early as the 1940's.

Some variations include using sourdough bread, cheddar cheese, Gruyere cheese, Thousand Island dressing and sautéed mushrooms. I found a special sauce to put on it, which was absolutely perfect with the burger and caramelized onions. We love it on the rye bread, but even more so on the Deli Swirl bread...and it looks pretty too! Hehe!

Special Sauce: (make ahead)
1/8 cup Dijon mustard
1/8 cup mayonnaise
1/2 Tbsp. barbecue sauce
A couple drops of hot sauce (optional)

In a small bowl, stir together above ingredients until mixed. Store, covered, in refrigerator up to 3 days.

INGREDIENTS
1 Vidalia onion, sliced thin and caramelized (How to caramelize below)
1 lb. ground beef
1/2 tsp. garlic salt (opt.)
1 Tbsp. Worcestershire sauce
4 Tbsp. butter, softened
8 slices of rye, sour dough or swirl bread
8 slices Swiss Cheese
4 Tbsp. butter
Special Sauce 

Caramelized Onions: (make before the burgers)
In a medium cast-iron skillet, melt butter over medium heat. Add onion. Cook, stirring occasionally, until onion is soft and golden brown. Keep warm.

Burgers:
In a large bowl, combine ground beef, Worcestershire, salt and pepper. Shape ground beef into 4 oval patties (to fit bread).  Patties should be thin.

In a large skillet, cook patties over medium-high heat until browned and cooked through, approximately 2 minutes per side. Remove skillet from heat. Remove patties from skillet; wipe out skillet.

Sandwich Assembly:
Layer 1 bread slice with 1 tablespoon Secret Sauce, 2 to 3 tablespoons caramelized onions, 1 slice cheese, 1 patty, and another tablespoon Secret Sauce. Top with another bread slice. Repeat with remaining bread, Secret Sauce, caramelized onions, cheese and patties.

Heat skillet over medium-high heat.  Melt 2 tablespoons butter in skillet.  Working in batches, cook sandwiches, flipping once, until golden brown and heated through, approximately 3 minutes per side.  Add remaining butter to skillet as needed.


Be encouraged!
"My flesh and my heart may fail, but God is the strength of my heart and my portion forever."   -Psalm 73:26

Old Fashioned Pancakes

A great way to start your day!

Whether you call them pancakes, griddle cakes, hotcakes or flapjacks, they are a breakfast staple in many homes and restaurants.  We even have them for dinner at our house...you've got to love "breakfast for dinner!"

The ancient Greeks and Romans ate pancakes, sweetened with honey; the Elizabethans ate them flavored with spices, rosewater, sherry, and apples. They were traditionally eaten in quantity on Shrove Tuesday or Pancake Day, a day of feasting and partying before the beginning of Lent.  Did you know the word "pancake" appears in print as far back as 1430, it's an ancient  food!

Well, I have to admit I always used to make them with a boxed mix, never felt I had time to do it from scratch.  Boy, was I wrong!  It literally took minutes to make the mixture and the result was spectacular.  I'll never go back to the old way, these are so worth the few extra minutes it took to make.  

I recommend sifting the flour, twice.  That makes for a fluffier pancake. Let your egg and milk set at room temperature and use unsalted butter.  Beat your egg, add the melted butter and beat lightly until blended, then lightly beat in your milk (careful not to over beat your egg).  Add to your dry mixture. Your result is a tender, fluffy, delicious, good old fashion pancake. This is one is a keeper!

Ingredients:                                                            

1 1/2 cups all-purpose flour, sifted
3 1/2 teaspoons baking powder
3/4 tsp. salt
1 Tbsp. sugar
1 1/4 cups milk
1 egg, lightly beaten
3 Tbsp. butter, melted
1/2 tsp. vanilla (optional)

In a large bowl, sift together the flour, baking powder, salt and sugar.  Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.

Heat a lightly greased griddle or frying pan over medium high heat.  To test griddle, sprinkle with a few drops of water.  If bubbles skitter around, heat is just right.

Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.  Turn pancakes as soon as they are puffed and full of bubbles but before bubbles break.  Bake other side until golden brown.

Variations: Add fruit, cinnamon, chocolate chips, pineapple, nuts or other favorites to your batter

Toppings:  Maple syrup, butter, honey, fruit, flavored butter, nuts


Be encouraged!

"It is better to trust in the Lord, than to put confidence in man."   -Psalm 118:8

Pecan Pie Cookies

Buttery and Delicious!

If you like pecan pie, you'll love these little gems!   These are another new addition to the cookie tray this year.  I know, I can't help myself, I just love trying new cookie recipes.

The recipe I used is from the Land O Lakes website, but I did make a couple of slight revisions, one being the amount of flour.  It called for only 2 cups, but I had to add another 1/4 cup to be able to roll them easily.  I think they would have flattened out had I not done that.  

The second thing was to use a smaller cookie scoop (the smallest) to make them for the Christmas cookie tray.  I ended up with 44 cookies, instead of the 2 dozen it listed, and they are actually still a nice size cookie.

Oh, and did I tell you, they are so easy to make!  

Ingredients:

Cookie:
1 cup light brown sugar, packed firmly
3/4 cup butter
1 egg, large
1 tsp. vanilla
1 tsp. baking powder
2-2 1/4 cups all-purpose flour (it called for 2 cups, so stop there first.  But I needed and extra 1/4 cup to get "rolling" consistency)


Filling:
1 cup finely chopped pecans
1/2 cup light brown sugar, packed firmly
1/4 cup heavy or whipping cream
1 tsp. vanilla

Heat oven to 350'F.

Combine all cookie ingredients except flour and baking powder in large bowl.  Beat at medium speed until creamy.  Add flour and baking powder; beat at low speed until well mixed.

Shape dough int 1 1/4" balls.  Place 2 inches apart onto lightly greased cookie sheets.  Make indentation in each cookie with thumb; rotate thumb to hollow out slightly.

Combine all filling ingredients in bowl; fill each cookie with 1 round teaspoon filling.

Bake 8-10 minutes or until lightly browned (I always check them at 8 minutes, then go 1 minute more at a time, if necessary).  

Cool one minute on cookie sheets before removing to cooling rack. (If you move them too quickly they fall apart - that's the one I tested, heehee).  

Be encouraged!

"Him hath God exalted with his right hand to be a Prince and a Saviour, for to give repentance to Israel, and forgiveness of sins."   -Acts 5:31

White Chocolate Macadamia Cranberry Dreams

• A dream of a cookie!

It's just two weeks until Christmas 2016 and I'm actually ahead of myself this year.  No, I can't explain it...just being very thankful.   I've already made several of the family's favorite cookies.  So, "yay for me!"  Haha!

Sometimes the "hundreds" of cookie recipes in my file just aren't enough, so I search for something new to add.  I'm so glad I found this yummy recipe on "All Recipes", it's practically perfect. They're soft, buttery and delicious!

I made them with the small cookie scoop and they're just right for the cookie tray, but if I were just making these, I'd make them regular size and bake them 12-14 minutes.  I'm thinking this way because I'm sure I don't want to wait until next Christmas to make these again.  

Ingredients:

3 cups flour
3/4 tsp. baking soda
3/4 tsp. salt

1. In a medium bowl combine flour, baking soda and salt; set aside.
2. 
   

1 cup softened butter (DO NOT USE SHORTENING)
3/4 cup white sugar
1 cup light brown sugar
2 eggs (slightly beaten)
1 tsp. vanilla

      Cream together butter and sugars; add slightly beaten eggs and vanilla.  Mix well.

1 cup white chocolate baking chips
1 cup chopped macadamia nuts
1 cup dried cranberries

      Blend in white chocolate baking chips, chopped macadamia nuts and dried cranberries.
      Add flour mixture and blend until just mixed.

Preheat oven to 350 degrees F (175 degrees C). 

Place cookies on ungreased cookie sheet by small scoop or rounded teaspoon. 

Bake for 10 minutes or just until set...do not over-bake.

Remove from oven and let cool.  Cookies will sink slightly.

"So Joseph also went up from the town of Nazareth in Galilee to Judea, to Bethlehem the town of David, because he belonged to the house and line of David.  He went there to register with Mary, who was pledged to be married to him and was expecting a child."   -Luke 2:4-5
   

Chicken Crescent Casserole

Tasty comfort food is always a winner! 

I'm always looking for new ways to make chicken, which was not one of my hubby's favorites, but he did enjoy chicken casseroles, pot pies and such.  He was an "only white meat" kind of guy, and that really cuts down on flavor in a chicken dish.

This casserole combines both chicken and buttery crescent rolls.  It's easy to prepare and sure to be a hit with the whole family!  And it's TASTY too!

I switched out water chestnuts from the original recipe and included the mushrooms and peas.   Next time, I'm going to add some carrots or broccoli...all the things my family likes. That's how it should be, right?  It's all about "la famiglia!"   


Ingredients:
1 celery rib, sliced
3 tablespoons butter, divided
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2/3 cup mayonnaise
1/2 cup sour cream
1/2 cup diced onion
1 jar (4-1/2 ounces) sliced mushrooms, drained
3 cups cubed cooked chicken (rotisserie would be fine)
1 small can sweet peas
8-10 slices Swiss cheese
1 tube (8 ounces) refrigerated crescent rolls
Poppy or Sesame seeds to sprinkle over crescent rolls (optional)

Preheat oven to 375°F.   Prepare 13x9" baking dish with cooking spray.

In a large saucepan, saute celery in 2 tablespoon butter until tender. Stir in the soup, mayonnaise, sour cream, onion, chicken, and mushrooms.  Add peas last.  Cook and stir over medium heat just until mixture begins to bubble.  Transfer to prepared 13-in. x 9-in. baking dish.  

Lay cheese evenly over top of mixture in pan.

Unroll crescent roll dough into a rectangle; seal seams and perforations. Stretch them out a little to cover top.  Place over cheese. 

Melt the remaining butter; lightly brush over top.  Sprinkle with poppy or sesame seeds, if desired.

Bake, uncovered, at 375° for 12-15 minutes or until golden brown. 

Yield: 8-10 servings.


Be encouraged!

"It was for freedom that Christ set us free; therefore keep standing firm and do not be subject again to a yoke of slavery."  -Galatians 5:1

Classic Peanut Butter Cookies

Milk and cookies...still a winner!

Every Christmas, I make the Peanut Blossoms.  You know, the peanut butter cookie with the Hershey's Kiss in the middle.  My kids have always loved them, and so do my grands. But, the other day, I realized it's been ages since I made the good ol' classic Peanut Butter Cookie.  You guessed right...it was time!

They turned out better than I remembered, crunchy on the outside and soft and chewy on the inside.  Now, that's a great cookie in my book!  I used the smooth peanut butter because not everyone can tolerate the nuts themselves.  But, if you can,  then definitely try the crunchy...or divide the dough and add chopped peanuts to half.  Hmmm, why didn't I think of that sooner?  Oh, well, I don't think anyone was disappointed since they're just about gone.  

Ingredients:

1 cup unsalted butter

1 cup smooth peanut butter (or crunchy...your choice)

1 cup white sugar                                     

1 cup packed light brown sugar
1 tsp. vanilla 

2 eggs

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 teaspoons baking soda

Cream butter, peanut butter, vanilla, and sugars together in a bowl; beat in eggs.

In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Refrigerate dough 1 hour.

Roll dough into 1 inch balls and put on baking sheets.  Flatten each ball with a fork, making the classic crisscross pattern. 

Bake in a preheated 375 degrees F oven for about 8-10 minutes or until cookies begin to brown.  Careful not to over-bake or they'll be dry.

Now, grab a glass of milk and enjoy! They're good for dunking too! LOL!


A Tip from Grammy:

-Roll into balls first, then refrigerate.

-Roll into brown or granulated sugar for an extra crunch.

-Lightly sprinkle with a little bit of sea salt; looks pretty and adds that extra touch of "sweet & salty" flavor.

-Add chocolate chips, M&M's, Reese's Pieces or broken up peanut butter cups. Let your imagination go wild.

Be encouraged!

"So, my dear brothers and sisters, be strong and immovable. Always work enthusiastically for the Lord, for you know that nothing you do for the Lord is ever useless." - 1 Corinthians 15:58

Homemade Pasta

There's nothing like homemade pasta!

My granddaughter has been asking to learn how to make homemade pasta, so I got out my old pasta machine and we had a lot of fun making these delicious and easy noodles together. I even found an old cassette tape with all Italian music to add to the ambiance. Now, finding something to play it on took a bit longer...I'm so glad my hubby doesn't throw anything away.  

Funny, I haven't made them in so long, I forgot how incredibly easy they are to make! Within an hour and a half, we were done...and some of that time was letting the dough dry a bit before putting the pieces through the pasta machine.  


Ingredients:
2 eggs, beaten
2 cups all-purpose flour
1/2 tsp. salt
1 Tbsp. olive oil (optional)
3-4 Tbsp. water


In a large bowl, combine flour and salt.  Make a well in the center and pour in the eggs, olive oil, and 1-2 Tbsp. of the water.  Mix together until it forms a stiff dough.  Add more water if necessary, 1 tablespoon at a time.

On a lightly floured surface, knead dough for about 3 to 4 minutes or this can be done with a dough hook in your Kitchen Aid machine.  Cover and let rest 15 minutes. 

With a pasta machine or by hand roll dough out to desired thinness.  Make sure each piece is lightly floured and left out to dry for just a few minutes.  

What to use when you don't have a "pasta drying rack" haha! 

Using a pasta machine or knife (I like to use a pizza cutter) to cut into strips of desired width.  If you're cutting the noodles by hand, loosely roll the thin dough like a jelly roll, and slice into desired width.  Unroll them and lay out on a lightly floured board.

Bring a large pot of salted water to a boil;  using a large amount of water will  prevent the pasta from sticking together.drop.  Drop the pasta gently into the water and stir just once or twice.  If you have enough water in the pot, sticking shouldn't be a problem.

DO NOT COVER the pot or the water will boil over. Quickly bring the pasta back to a rolling boil, stir, and boil until al dente, or firm to the bite, about 2-3 minutes. 

Drain into a colander.  Add enough sauce to the hot pasta and toss.  Serve immediately with your favorite sauce, olive oil or melted butter.

Yields: 4-6 servings


Be encouraged!

"You are royal priests, a holy nation, God's very own possession. As a result, you can show others the goodness of God, for he called you out of the darkness into ... the excellencies of him who called you out of darkness into his marvelous light." - 1 Peter 2:9

Chicken and Gnocchi Soup

Comforting...will warm you inside and out!

(Updated from 8/24/16)

This soup is delicious and perfect for a cool fall day!  But, I couldn't wait for fall, so I turned up the A/C and made it last night.  Heehee!   Seriously, it was so good, my family is already asking for it again.  

It's really easy to prepare, takes no time to cook and is filled with ingredients most all of us have on hand...garlic, celery, onions, etc.  Someone said to add a teaspoon of thyme, so I finally tried it and YES, it added more deliciousness (is that even a word?) Oh well...trust me, it did! 

Ingredients:
1 Tbsp. olive oil
1 small onion, diced
3 stalks celery, diced
3 cloves garlic, minced
2 carrots, shredded
1 tsp. thyme
3 cups cooked chicken breast, cubed (I used leftover Rotisserie chicken...yum!)
4 cups chicken broth, lower sodium
1 (16 oz) package potato gnocchi
1 (6 oz) bag baby spinach leaves, coarsely chopped (I didn't use it all)
1 Tbsp. cornstarch
2 Tbsp. cold water
2 cups half-and-half cream (fat-free is fine also)
Salt and pepper to taste

Heat olive oil in a large pot over medium heat.  Cook onion, celery, garlic and carrots until onion is translucent, about 5-8 minutes.  Add thyme and stir in cubed chicken and chicken broth; bring to a simmer.

Stir gnocchi into the simmering soup and cook until they begin to float, 3-4 minutes.  Stir in spinach; cook until wilted, about 3 additional minutes.

Whisk cornstarch into cold water until smooth.  Stir cornstarch mixture and half-and-half into simmering soup.  Cook until soup thickens slightly, about 5 minutes.

Season to taste with salt and black pepper.

Serves: 6

Be encouraged!
For in the gospel the righteousness of God is revealed—a righteousness that is by faith from first to last, just as it is written: “The righteous will live by faith.” -Romans 1:17

Peach Cobbler Dump Cake

A peach of a dessert!

I seriously couldn't believe how easy this was to make...I've never made a "dump" cake before, but I will definitely be making more of them!

The family loves peach cobbler, but I've only made it once and wasn't that pleased with it. So every summer, we take a trip to our local peach farm and make sure we have our homemade peach cobbler before we leave with our load of peaches, veggies and other goodies.

But, this year we just couldn't get there, so I went searching for a cobbler recipe and found a whole list of it made with this dump method.  Using the information I read about it, I added some extra peaches and spices, knowing that's what my crew would love.

It was a big hit!  My granddaughter's first words after tasting it were, "Wow, Grandma! 
This is even better than the one at the peach farm!"  Gotta love grandkids, huh?

Ingredients:
2 (15.5oz) cans sliced peaches in heavy syrup
2 (15.5 oz.) can sliced peaches in heavy syrup, drained
1 (18.25) box yellow cake mix
1 stick butter, cold, sliced into 16 pieces
3/4 cup brown sugar
1 tsp. cinnamon (optional)
1/2 cup pecans (optional)

Preheat oven to 350'F.

Spray bottom of a 9x13" baking pan.  

Using the juice and peaches of two cans, pour into baking dish.  Then drain the liquid from the third can of peaches; using only the peaches.  (This added more fruit without adding too much liquid.)

Cover with the dry (Yes, you heard me right...I said "dry") cake mix and spread evenly over the peaches.  Press lightly onto the peaches.  

Cut cold butter into 16 small pieces and place on top of the cake mix. 

Sprinkle brown sugar and cinnamon over the top. 

Add chopped pecans, if desired.

Bake at 350'F for 40-45 minutes until bubbly and when touched, the cake feels firm.

Serve warm with vanilla ice cream or whipped topping!

Be encouraged!
 And everyone who calls on the name of the Lord will be saved.   -Acts:2:21

Inside-Out Stuffed Peppers

A great dinner any night of the week!

As I was looking through the veggie drawer in my fridge, I noticed I still had half a package of tri-colored, chopped peppers, an onion and garlic.  I also had left-over rice...and even sauce!   I wished the peppers were whole, so I could make hubby one of his favorite dinners, stuffed peppers.

I wasn't giving up though, so I decided to make a casserole out of all these yummy ingredients.  It's always fun to throw a bunch of things together and see what comes out of it.  Guess what? They all loved it!  Yay!  

Don't forget, in these types of recipes, you can add your favorite ingredients. Maybe some Italian sausage, chopped olives, crushed red pepper for heat,

Provolone instead of Mozzarella!  It's your kitchen and your show...have fun!

Ingredients:
1 Tbsp. olive oil

2-3 cloves garlic, minced                       
1/2 cup onions, chopped
2 cups bell peppers, chopped (I used 2 cups of combined yellow, red and green)
2 cups cooked rice
1 lb. lean ground beef
1/2 Tbsp. parsley
1/2 cup Parmesan (plus some for topping)
1 1/2 cup tomato sauce
Salt and pepper, to taste
1 cup mozzarella, shredded (for top of casserole)

Pour olive oil in large skillet, on medium high heat.  Add garlic, onions and peppers; cook until just tender, about 8-10 minutes.  Remove to a bowl; set aside.

Place ground beef in the same pan and brown; drain any extra fat.  Add peppers and onions mixture back to the pan with beef, stir together.  

Add cooked rice, parsley, Parmesan and tomato sauce, salt and pepper.  Mix well and cook together for another  few minutes.

Pour into a prepared 7X11" baking dish.  Top with the mozzarella and a sprinkling of more Parmesan.

Bake at 375'F. for 15-20 minutes or until cheese is melted and casserole heated through.


Be encouraged!

"Keep looking up and kneeling down."   -Corrie ten Boom