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.

Tuesday, February 28, 2017

Cheeseburger Crescent Roll

I love the crescent roll with the filling.   I normally make potato chips or onion pedals to go with it.

(serves 4)

*1 pound ground beef
*1 small onion, chopped
*2 garlic cloves, sliced paper thin or minced
*1 cup fresh mushrooms, chopped
*1 teaspoon salt
*1 teaspoon pepper
*2 cups sharp shredded cheese, divided
*1/4 cup sour cream
*1 (8 ounce) refrigerated Crescent Dough
*1 egg white
*1 tablespoon sesame seeds

~In a large skillet, cook ground beef, onion, garlic, salt, pepper and mushrooms, until ground beef in no longer pink and crumbled.
~Add sour cream and 1 cup cheese.  
~Mix until cheese is melted.
~Set aside.
~Preheat oven to 375 degrees.
~Unroll dough into 1 large rectangle on ungreased cookie sheet. 
~Press into 13x8-inch rectangle, firmly pressing perforations and seams to seal.
~Spoon hamburger mixture in 4-inch-wide strip lengthwise down center of rectangle. 
~Top with remaining shredded cheese.
~With scissors or sharp knife, make cuts 1 inch apart on long sides of dough rectangle to within 1/2 inch of sausage mixture. 
~Fold strips of dough up over hamburger mixture to meet in center; pinch to seal.
~Brush egg white over top of crescent roll.
~Sprinkle sesame seeds over top.
~Bake 18 -22 minutes or until golden brown. 
~Remove from cookie sheet; cut into crosswise slices. 
~Serve warm.

Thursday, February 16, 2017

Cherry-Coconut-Nut Bread

Light and moist and easy to make.    Great for Valentine's Day or Christmas, or anytime of the year.  If you are not a big fan of coconut or nuts, just omit them.  The frosting on the top is optional.  I personally like it better without it.

(serves 8-10)

*1 cup granulated sugar
*1/2 cup whole milk
*1/2 cup vegetable oil
*1 large egg
*2 cups all-purpose flour
*2 teaspoons baking powder
*1/2 teaspoon salt
*1 (10 ounce) jar maraschino cherries
*1/2 cup walnuts, chopped
*1/2 cup shredded coconut
*1 1/2 cups powdered sugar
*1 tablespoons butter, melted
*1/4 cup plus 2 tablespoons reserved maraschino cherry juice
*1/4 teaspoon almond extract

~Preheat oven to 350 degrees.
~Grease (or spray with a cooking spray) a 9"x5" bread pan.
~In a medium mixing bowl, mix granulated sugar, milk, oil and egg together.
~In another bowl, sift flour, baking powder and salt together.
~Mix the flour mixture into the wet ingredients, until just combined (do not over mix).
~Drain cherries, reserving the liquid for later use.
~Chop cherries (coarse or fine however you like it).
~Fold chopped cherries, coconut and nuts into batter.
~Pour batter into prepared bread pan.
~Bake for 55-60 minutes or until bread is done.
~Allow bread to cool for 10 minutes before removing it from the bread pan.
~Continue cooling bread on a wire cooling rack.
~In a small bowl,  mix powdered sugar, melted butter, cherry juice and almond extract, until smooth.
~Spread glaze on cooled bread.
~Once glaze has set, slice the bread.

Tuesday, February 14, 2017

Peanut Butter Cup Parfait

Easy, although a little time consuming.  It is a light, tasty and very pretty dessert.  Sometimes I will put a graham cracker crust for the bottom layer, but it's not necessary.

(makes 4-6)

Ingredients for chocolate pudding layers:
*1/2 cup granulated sugar
*4 tablespoons unsweetened cocoa
*1/4 cup plus 1 tablespoon corn starch
*1/8 teaspoon salt
*3 cups whole milk
*2 tablespoons butter
*1 teaspoon pure vanilla extract

Ingredients for peanut butter pudding layers:
*1/3 cup granulated sugar
*4 1/2 teaspoons cornstarch
*1/2 teaspoon salt
*1  cup whole milk
*1 cup heavy whipping cream
*1/2 cup creamy peanut butter
*1 teaspoon pure vanilla extract

Ingredients for whip cream layers:
*2 cups heavy cream
*1 teaspoon pure vanilla extract
*2 tablespoons powdered sugar

Directions for chocolate pudding layer:
~In a medium saucepan, stir together sugar, cocoa, cornstarch and salt.
~Place over medium heat, and stir in milk.
~Bring to a boil, over medium heat, whisking constantly.
~Whisk until mixture thickens enough to coat a metal whisk or spoon.
~Remover from heat and stir in butter and vanilla.
~Place plastic wrap directly over pudding and refrigerate until cool.

Directions for peanut butter pudding layer:
~In a medium saucepan, whisk granulated sugar, cornstarch and salt.
~Add milk and heavy cream.
~Bring to a boil over medium heat, whisking constantly.
~Cook until thicken and will coat whisk or a metal spoon.
~Remove from heat and stir in peanut butter and vanilla extract, until smooth.
~Place plastic wrap directly over pudding and refrigerate until cool.

Whip cream directions:
~Add heavy cream, powdered sugar and vanilla into a chilled bowl.
~Whisk until cream forms into peaks (do not over beat).

Time to put the dessert together once it cools:
~Use a large glass bowl or single parfait glasses.
~Place a layer of chocolate pudding.
~Place a layer of whip cream.
~Place a layer of peanut butter pudding.
~Repeat all three layers.
~Top with one last layer of whip cream.
~Top with a piece of fruit or chopped peanut butter cups.


French Bread

This is great for a sub sandwich or with any soup.   It's one of my favorites.

(makes two loafs)

*1 cup warm water
*1 tablespoon white sugar
*1 1/2 teaspoons active dry yeast
*1 teaspoons salt
*2 2/3 cups all-purpose flour
* 1 egg yolk
*1/2 teaspoon water

~In a mixing bowl, gently stir warm water, sugar and yeast.
~Allow it to proof (about 5 minutes).
~Stir in salt and flour.
~Knead dough until no longer sticky and dough is smooth.
~Place into a large greased bowl, turning to coat all sides.
~Cover with plastic wrap or a clean damp cloth.
~Allow to rise in a warm, draft free area until dough is doubled in size (about 1 hour).
~Punch dough down.
~Divide dough in half.
~Roll each dough section into a 8x12 inch rectangle.
~Roll each half of dough tightly, starting at the 12 inch side.
~Gently roll ends to until tapered.
~Place on a large greased cookie sheet leaving room between the dough for the bread to rise.
~Make slashes across the dough about 2 inches apart on both loafs.
~Allow to rise in a warm area for 40 minutes.
~Preheat oven to 375 degrees.
~Mix egg yolk and 1/2 teaspoon water together.
~Gently brush egg yolk mixture over the tops of the dough.
~Bake for 20-30 minutes, or until golden brown.

Thursday, February 2, 2017

Roast Beef Soup

Super easy soup to make.  You can cook it on the stove or in a slow cooker.  Nice comfort food on those cold winter days.

(serves 8)

*2 1/2 pound sirloin roast (or a roast of your choosing), cut into 1 inch cubes
*1/4 cup flour
*1 teaspoon ground pepper
*1/4 teaspoon salt
*1 tablespoon Italian seasoning
*1 teaspoon garlic powder
*4 large carrots, sliced
*2 celery sticks, sliced
*1 large onion, sliced thin
*2 tablespoons olive oil (or oil of your choice)
*1 (1 ounce) package dry onion soup mix
*1 1/2 tablespoons tomato paste
*1/2 tablespoon Worcestershire sauce
*4 cups beef stock/broth
*2 cups egg noodles

~In  large zip-loc bag, combine roast, flour, pepper, salt, Italian seasoning and garlic powder.
~Add cubed roast and seal bag.
~Shake until well coated.
~Heat oil over medium high heat in a large stock pot.
~Add coated roast and cook until brown, stirring often (around 5-7 minutes).
~Add carrots, celery, onion, dry onion soup mix, tomato paste, Worcestershire sauce and beef stock.
~Bring to a boil.
~Reduce heat, cover and simmer for 4 - 5 hours or until roast beef is tender and veggies are tender.
~Add egg noodles and cook for another 10-15 minutes or until noodles are tender (stirring once in a while).
~Serve hot.

`cook in slow cooker:  Cook roast as directed above.  Place roast in slow cooker and add the rest of the ingredients, minus the noodles.  Cook on low for 8 hours.  Add cooked noodles and stir.   Cook until noodles are tender. Serve hot.