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, September 22, 2014

Salisbury Steak

A good comfort food.  This makes enough gray to go with a side of  mashed potatoes.   A nice green vegetable and you have made a wonderful dinner.

(serves 6)

*1 1/2 pounds ground beef
*1 (10.5 ounce) can condensed french onion soup
*1 (10.5 ounce) can cream of mushroom soup
*1/2 cup dry Italian bread crumbs
*1 large egg
*1/2 teaspoon ground black pepper
*1 small onion, chopped
*2 garlic cloves, minced
*1 teaspoon Worcestershire sauce
*1/2 teaspoon mustard powder
*1/2 cup water
*1 (0.6 ounce) envelope Au Jus gravy mix

~In a large bowl, mix together, ground beef, 1/3 cup french onion soup, onion, garlic, bread crumbs, egg and pepper.
~Shape into 6 oval patties.
~Place in refrigerator for 1/2-1 hour.
~Preheat oven to 325 degrees.
~In a large oven proof skillet over medium heat, brown both sides of patties.
~Remove from skillet and place on a plate.
~Pour off excess fat from skillet.
~In hot skillet, whisk Au Jus, water & remaining french onion soup together.
~Whisk in Worcestershire sauce, cream of mushroom soup & mustard powder.
~Place patties back into pan.
~Cover and bake for 30 minutes.

`Cook covered on stove for 30 minutes instead of the oven.
`Add sliced mushrooms into the gravy just before you put it in the oven.

Friday, September 19, 2014

Mini Key Lime Pies

I like to make mini pies because it's easier to share with more people.  Creamy and delicious.  If you don't like whipped cream, just omit it.

(makes 20-24)

*1 1/2 cups finely crushed graham crackers
*1/3 cup granulated sugar
*6 tablespoons butter, melted
~2 (14 ounce) cans sweetened condensed milk
~3/4 cup sour cream
~20-25 key limes, juiced (about 3/4 cup)
~Zest from the limes.
~1 cup heavy cream
~1 teaspoon key lime juice
~1 1/2 tablespoons powdered sugar

~Preheat oven to 375 degrees.
~Line two muffin pans with cupcake liners.
~Mix graham crackers, sugar and butter until well blended.
~Press a heaping tablespoon graham cracker crust into cupcake liners (you will have extra.  I just freeze my extra)
~Bake for 4-5 minutes.
~Remove from oven.
~Turn oven down to 325 degrees.
~In a large mixing bowl, mix sweetened condensed milk, sour cream, lime juice & lime zest, until creamy.
~Pour over graham cracker crusts.
~Bake for 5 minutes (do not brown).
~In a large bowl, whisk heavy cream, powdered sugar & lime juice together until peaks form (do not overbeat).
~Cover cheesecakes with the whip cream.
~Refrigerate until ready to eat.

Thursday, September 18, 2014

Garlic Soft Dinner Rolls

Soft, warm and garlic, what else do you need.

Garlic Soft Dinner Rolls
(makes 12)

*1 tablespoon active-dry yeast
*1/2 cup warm water
*1/2 cup warm milk
*1 1/2 tablespoon granulated sugar
*1 large egg
*2 tablespoons vegetable oil
*1 teaspoon salt
*3 1/4 cups bread flour
*2 tablespoons butter
*2 garlic cloves, sliced
*1teaspoon garlic salt

~Put butter and garlic in a small saucepan.
~Melt butter over low heat.
~Remove from heat and set aside.
~In a small bowl, whisk yeast, water, milk and sugar together.
~Set aside and allow yeast to proof (about 10 minutes).
~In a large mixing bowl, mix egg, vegetable oil and salt.
~Mix in yeast mixture.
~Mix in flour until just mixed.
~Knead on a lightly floured surface for 8-10 minutes, or until smooth and slightly tacky.
~Grease a large bowl with butter and place bread dough into bowl.
~Cover bowl with plastic wrap and keep in a warm, draft free area and allow to rise until doubled in size (about 1 hour).
~Dust a clean surface with a little flour.
~Place dough on top.
~Divide dough into 12 pieces.
~Tucking the edges underneath, roll the dough into balls.
~Line a 9x13 with parchment paper and spray with a cooking spray.
~Arrange the rolls in the 9x13 inch pan, spaced a little apart.
~Allow the rolls to rise in a warm, draft free area until about double in size (about 30-40 minutes).
~Preheat oven to 375 degrees.
~With a pastry brush, gently brush half of the garlic butter over the rolls.
~Bake for 15-17 minutes.
~Brush remaining garlic butter over rolls.
~Sprinkle garlic salt over hot rolls.
~Remove from oven and lift the rolls using the parchment paper.
~Eat right away or allow to cool on a wire rack.

Monday, September 8, 2014

Brown Gravy & Meatballs

So delicious.  Fairly easy to make.  Even though I put them in the slow cooker for a few hours, you can just eat it once you have the meatballs & gravy made.  I will normally double the batch for a party.

(makes about 20-24 meatballs)

*1 pound ground beef (I prefer lean ground beef)
*1/8 pound ground pork
*1 teaspoon sea salt
*2 cloves garlic, minced
*1 onion, chopped very small 
*1 teaspoons Italian seasoning
*1 teaspoon dried oregano
*1/2 teaspoon red hot sauce
*1/2 tablespoon Worcestershire sauce
*1/3 cup whole milk
*1/4 cup freshly finely grated Parmesan cheese
*1/2 cup Italian bread crumbs
*2 (10.5 ounces) beef broth
*1/2 small onion, chopped very fine
*1 garlic clove, minced
*1/2 teaspoon ground black pepper
*1/2 cup cold water
*4 tablespoons corn starch

~Preheat oven to 400 degrees.
~Spray a large cookie sheet with cooking spray.
~In a large bowl, mix ground beef, ground pork, salt, 2 cloves garlic, 1 small onion, Italian seasoning, dried oregano, hot sauce, Worcestershire sauce, milk, Parmesan cheese & bread crumbs. 
~Using a cookie scoop, scoop up meatballs and roll into a ball in your clean hands.
~Place on cookie sheet and bake for 20 minutes.
~Remove from oven and place in slow cooker.  
~In a large saucepan, bring beef broth, 1/2 onion, 1 garlic clove & black pepper to a full rolling boil.
~In a small bowl, whisk water & corn starch.
~Pour in beef broth & whisk until gravy thickens.
~Carefully pour over meatballs. (you can serve it at this point if you want)
~Cook in slow cooker on low for 2-3 hours.
~If gravy has thinned down to much, add a little more corn starch water about 15 minutes before removing from the slow cooker (1/3 cup water + 1 1/2 tablespoon corn starch)

Wednesday, September 3, 2014

Peanut Butter Cup Brownies

If you like chocolate peanut butter cups and chocolate, you are going to love this recipe.  I can't make it unless I make it for a party, because I'd probably eat way more than any one person should.

Peanut Butter Cup Brownies
(serves 24)

Brownie Ingredients:
*8 (1 ounce) squares unsweetened baking chocolate
*1 cup butter
*1 teaspoon instant coffee
*5 large eggs
*3 cups granulated sugar
*1 tablespoon pure vanilla extract
*1/2 teaspoon salt
*1 1/2 cups all-purpose flour

Peanut Butter Filling Ingredients:
*3/4 cup creamy peanut butter
*1/2 cup butter
*1/8 teaspoon salt
*2 1/2 cups powdered sugar
*3 tablespoons whole milk
*1 teaspoon pure vanilla extract

Chocolate Frosting Ingredients:
*1 cup milk chocolate chips
*1 cup semi-sweet chocolate chips
*1/3 cup creamy peanut butter

Brownie Directions:
~Preheat oven 350 degrees.
~Spray a 9x13 inch glass baking pan with cooking spray.
~Place chocolate & butter in a microwave-safe bowl.
~Microwave on high until the chocolate & butter is melted, stirring every 30 seconds.
~Remove from microwave and stir in instant coffee.
~In a mixing bowl, place eggs, sugar & vanilla in it.
~Beat on high for 2 minutes.
~Reduce speed to low, beat in chocolate mixture.
~Beat in flour and salt until just combined.
~Pour into prepared pan.
~Bake for 35-40 minutes, or until brownies are done.
~Remove from oven and let cool completely.

Peanut Butter Filling Directions:
~In a large bowl, beat peanut butter, butter and salt together until smooth, about 2-3 minutes.
~Reduce speed to low and add powdered sugar, milk and vanilla.  I add a small bit of the powdered sugar & milk at a time, mixing well between each addition.
~Spread over cooled brownies.

Chocolate Frosting Directions:
~Melt the milk chocolate & semi-sweet chocolate chips and peanut butter together in a microwave safe bowl, stirring every 20 seconds, until chips are melted and smooth.
~Pour chocolate mixture evenly over top of the peanut butter layer.
~Refrigerate and allow chocolate to set 30-45 minutes.

Tuesday, September 2, 2014

Rootbeer Float Pie

If you like root beer you are going to love this pie.   If you don't like the gingersnap crust, just use a graham cracker or vanilla wafer crust.

(serves 8)

*1 (1 8 ounce) container of cool whip, thawed
* 1/2 cup cream cheese, thawed or whipped
*1 cup root beer (I like to use IBC)
*1/2 cup heavy cream
*1 (3.4 ounce) vanilla instant pudding
*1 1/2 cups crushed (very fine) ginger snaps
*1/3 cup granulated sugar
*1/2 cup butter, melted

~Preheat oven to 375 degrees.
~In a medium bowl, mix crushed ginger snaps & sugar.
~Mix in melted butter, until mixture is mixed well.
~Press mixture into the bottom of an 8-10 inch cake pan.
~Bake for 5 minutes, remove and let the crust cool completely.
~In a large bowl, whip cream cheese until soft.
~Mix in pudding, heavy cream & root beer
~Whisk in until mixture starts to thicken up.
~Pour evenly over ginger snap crust.
~Cover and freeze for 8-12 hours.