I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Monday, August 29, 2011

Peach Cobbler

I always look forward to when the peaches are in season.   Fresh peaches make for some mighty fine peach cobbler.

(serves 6)

*5-6 cups peaches, peeled, pitted and sliced into thin wedges
*1/4 cup white sugar
*1/4 cup brown sugar
*1/2 teaspoon ground cinnamon
*1/4 teaspoon ground nutmeg
*1 teaspoon fresh squeezed lemon juice
*2 teaspoons cornstarch
*1 1/2 cups all-purpose flour
*1/4 cup white sugar
*1/2 cup brown sugar
*1 teaspoon baking powder
*1/2 teaspoon salt
*1/2 cup butter, chilled and cut into small pieces
*1/3 cup boiling water
*1/8 cup cinnamon sugar

~Preheat oven to 425 degrees.
~In a large bowl, mix together, 1/8 cup sugar, 1/4 cup brown sugar, cinnamon, nutmeg, lemon juice, & cornstarch.
~Mix throughly with peaches.
~Pour into a 8x8 inch pan.
~Bake for 12-15 minutes.
~While the peaches are cooking, in a large bowl, combine the flour, 1/4 cup sugar, 1/2 cup brown sugar, baking powder & salt.
~Blend butter in flour mixture using a pastry blender, until it resembles coarse meal.
~Add boiling water, mix until just combined.
~Remove peaches from oven.
~Drop spoonfuls of pastry dough topping over the peaches.
~Sprinkle cinnamon sugar over top of pastry dough.
~Return to oven and bake for 30 minutes.

`add 1/2 cup pecans to pastry dough.
`top with some homemade vanilla ice cream.

Thursday, August 18, 2011

Orange Garlic Chicken

This is very easy to make a very tasty.   I like that it's changes things up a bit.

(serves 4)

*4 boneless, skinless chicken breasts
*3 large potatoes, peeled & quartered
*1 cup vegetable oil  for frying
*3 tablespoons red wine vinegar
*1 1/2 oranges, juiced
*3 garlic cloves, minced
*1 teaspoon dried oregano
*2 teaspoons dried parsley
*1 small onion, chopped very small
*1 teaspoon salt
*1/2 teaspoon pepper

~Preheat oven to 350 degrees.
~In a large skillet, over medium high heat, fry the potatoes in 3/4 cup oil, until golden brown.
~Remove potatoes from pan.
~Fry chicken just until it starts to brown on both sides.
~Arrange chicken in a glass baking dish.
~Add potatoes in with the chicken.
~Combine the vinegar, 1/4 cup oil, orange juice, oregano, parsley, onion, salt & pepper.
~Pour mixture over the chicken & potatoes.
~Bake for 1 to 1 1/2 hours (until chicken is done), basting the chicken & potatoes every 20 minutes.

Monday, August 15, 2011

Chicken Caesar Pita

Another simple sandwich to make and very good.  You will end up with extra dressing with this recipe.   Makes a wonderful salad dressing.

(serves 4)

*4 pita breads
*1/2 pound boneless, skinless chicken breast, grilled, & cut into strips.
*2 cups romaine lettuce, sliced thin
*1/4 cup fleshly grated parmesan cheese
Dressing Ingredients:
*/2 tablespoon egg yolk
*1 teaspoon dijon mustard
*1/4 teaspoon anchovy paste
*1/4 teaspoon garlic, minced
*1/2 tablespoon balsamic vinegar
*1/8 teaspoon lemon juice
*1/8 cup olive oil
*1/2 tablespoon warm water, if needed
*1/8 cup freshly grated parmesan cheese

~Place egg yolk, mustard, anchovies, garlic, vinegar, lemon juice & worcestershire sauce int a bowl.
~Whisk until well blended.
~Slowly drizzle in olive oil, whisking until smooth and well mixed.
~If the dressing gets to thick, add the warm water.
~Add 1/2 cup parmesan cheese and continue to mix well.
~In a large bowl, mix chicken, 1/4 cup parmesan cheese & lettuce.
~Drizzle in desired amount of dressing.
~Place on pita bread, fold pita in half, & serve.

`add cherry tomatoes
`substitute pita bread with pita pockets.  Cut pockets in half and stuff with chicken caesar mix.
`substitute home made caesar dressing with store bought.

Friday, August 5, 2011

Toffee Cookies

My son Nathan loves toffee.  I thought I'd try to make some cookies for him with toffee in them.   They turned out wonderful. If you like toffee at all give this recipe a try.

(6 dozen)

*2 1/2 cups all-purpose flour
*1 (4 ounce) package of instant vanilla pudding
*1 teaspoon salt
*1 cup butter, softened
*1 1/2 cups white sugar
*2 eggs
*2 teaspoons pure vanilla extract
*8 (1.4 ounce) Heath Bars, chopped (about 1 1/2 cups)

~Cream buter & sugar together in a large mixing bowl.
~Beat in eggs, one at a time.
~Mix in vanilla.
~In a medium bowl, sift together flour, vanilla pudding, salt, & baking powder.
~Mix in dry ingredients.
~Stir in chopped Heath Bars.
~Cover dough with plastic wrap and refrigerate for 1-2 hours.
~Preheat oven to 350 degrees.
~Line cookie sheet with parchment paper or spray with cooking spray.
~Roll cookie dough into balls, 1 tablespoon of dough for each ball.
~Place dough balls on cookie sheet.
~Bake for 11-12 minutes, or until the edges are just beginning to brown.
~Remove from oven and let cool on cookie sheet for 1-2 minutes.
~Transfer cookies to a cooling rack and let cool completely.

`add 1/2 cup of your favorite nuts.  I prefer pecans in this recipe.
`substitute heath bars with 2 cups toffee chips.

Thursday, August 4, 2011

Hot Fudge Sauce

Very good over ice cream or cake.   This is so much better than anything you can buy at the store.  Very easy to make.   I store mine in a canning jar and can reheat whenever I need it.

(1 quart)

*1 cup evaporated milk
*1/2 cup granulated sugar
*2 tablespoons butter
*2 tablespoons light corn syrup
*1-2 cups milk chocolate chips
*1-2 cups semi-sweet chocolate chips
{the amount of chocolate chips you put in depends on how thick you like your sauce.  I use 2 cups of each}
*2 teaspoons pure vanilla extract

~Combine evaporated milk, sugar, butter & corn syrup in medium saucepan.
~Bring to a boil over medium heat, stirring constantly.
~Reduce heat to low.
~Cook, stirring constantly for 3 minutes.
~Remove from heat.
~Stir in chocolate chips & vanilla until sauce is thickened & smooth.
*Store leftover fudge sauce in refrigerator.  Reheat in microwave if as you use it.

Wednesday, August 3, 2011

Dinner Rolls

This roll has a hint of sweetness and is more dense. It kind of reminds me of across between a roll & a muffin. No kneading needed for this recipe.

(makes 12)

*2 tablespoons shortening
*3 tablespoons white sugar
*1 cup hot water
*2 1/4 teaspoon active dry yeast
*1 egg, beaten
*1 teaspoon salt
*2 1/2 cup all-purpose flour

~In a large mixing bowl, mix the shortening, sugar, and hot water.
~Allow to cool to room temperature.
~Add yeast, and let proof (about 8 minutes)
~Mix in the egg, salt, and flour. (the dough will be sticky)
~Allow the dough to rise in a warm draft free area until doubled in size. (about 1 hour)
~Grease a muffin pan.
~Divide dough into 12 equal parts.
~Place dough into muffin pan.
~Let rise until doubled in size.
~Preheat oven to 425 degrees.
~Bake for 10 minutes.

Tuesday, August 2, 2011

Cherry Slurpee

If you like the frozen cherry drinks from the gas stations or the 7-11 then you will like this.  

(serves 4)

*2 cups of very cold club soda
*1/2 cup white sugar
*1/2 teaspoon cherry kool-aid mix, unsweetened
*2 teaspoons maraschino cherry juice
*3 cups crushed ice

~Mix 1 cup of the club soda, sugar & kool-aid mix into a blender.
~Mix on high until sugar is mixed and dissolved.
~Add the crushed ice and blend until the drink is smooth with no chunks of ice.
~Add remaining club soda and mix briefly.
~You may have to put the blender into the freezer for a 1/2 hour, to help thicken the slurpee up.
~Pour into 4 glasses and serve.

`substitute maraschino cherry juice with 1/2 teaspoon cherry extract.

Monday, August 1, 2011

Marinated Pork Chops

Very moist and tasty.   I think this is one of my favorite ways to make pork chops.

(serves 4)

*4 1-inch thick pork chops
*1 cup strong coffee, cooled
*1/3 cup molasses
*2 tablespoons apple cider vinegar
*1 tablespoon dijon mustard
*1 teaspoon liquid smoke
*2 garlic cloves, minced
*1 teaspoon kosher salt
*1/2 teaspoon ground ginger
*1/2 teaspoon dried thyme
*1/2 teaspoon black pepper

~Place all of the ingredients into a gallon size zip-loc bag.
~Seal & mix well.
~Marinate in the refrigerator for 4-8 hours.
~Remove pork chops from the marinade.
~Transfer marinate to small saucepan.
~Cook over medium heat, bring to a boil.
~Reduce heat, and let simmer for 30-60 minutes, or until the marinated becomes a glaze (time depends on how thick you want the glaze).
~Grill pork chops over medium-high heat, about 4 minutes per side, or until done.
~Remove pork chops from grill, plate, and let rest for 5 minutes.
~Pour glaze over pork chop & enjoy.