Recipes
Archived Posts from this Category
Mon 20 Apr 2009
We love trying new recipes, and I try to cook from scratch as much as possible. I have tried many recipes that did not work for us, but are some of our favorites online recipes.
 Lemon Blueberry Muffins
I found this recipe originally on Michele’s old blog, Cherish the Home. These are delicious! I like to serve them with sausages, fruit, and juice. Leftovers can be frozen or eaten as snacks later on during the day.
Early Spring Fruit Salad
We have been loving this fruity salad made with lots of bananas and strawberries, but we don’t use grapefruit. The lime taste is a wonderful surprise! Leftovers are delicious with breakfast.
Jiffy Corn Muffin Mix Copycat
We make these corn muffins often, baking them in one pan rather that in muffin cups so we have cornbread. Sliced into wedges and drizzled with real butter, these are whoofed down pretty quick at our house!
Seasoned Baked Potato Wedges
These are quite easy to make and less messy than homemade fries. We love these! I really love playing around with different spices, too.:)
Schoolhouse Chocolate Sauce
We love this sauce mainly for making chocolate milk. It tastes just like Hershey’s chocolate syrup and is incredibly easy to prepare!
Schoolhouse Chocolate Chip Cookies
My middle daughter makes a double batch of these very often. I’ve never had such delicious chocolate chip cookies. I absolutely cannot resist them!
 Quincy’s Yeast Rolls Copycat Recipe
A friend at church made these for supper one evening, and we just had to have the recipe! I don’t have a bread machine right now, so I make these up using my Kitchenaid mixer. We make honey butter (real butter) to top these. They are wonderful and taste really close to the rolls you get from Quincy’s restaurants.
Schoolhouse Vegetable-Beef Soup
I’ve not made this in a while, but this is one soup that I actually can make with success. It’s delicious!
 Let the words of my mouth, and the meditation of my heart, be acceptable in thy sight, O LORD, my strength, and my redeemer. ~Psalms 19:14
Thu 9 Oct 2008
Hershey Bar Pie
From Aunt Carolynn
3 large Hershey bars with almonds (you can also use a multi-pack of regular-sized bars)
1 12-oz pkg Cool Whip
1 8-oz pkg Cool Whip
2 pie shells (any kind…I use graham cracker)
Melt Hershey bars in double boiler, then mix with the 12-oz pkg of Cool Whip. Pour into 2 pie shells and top with the remaining pkg Cool Whip. Chill several hours. Note: For a richer pie, use more chocolate or less Cool Whip.
This is my favorite pie!! It never lasts long at our house. It is a favorite at Thanksgiving and Christmas.
Let the words of my mouth, and the meditation of my heart, be acceptable in thy sight, O LORD, my strength, and my redeemer. ~Psalms 19:14
Mon 11 Aug 2008
Banana Layer Cake
Janice Livelsberger
Los Angeles County Fair
Prep time: 30 minutes plus cooling
Baking time: 25 to 30 minutes
2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup shortening
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
1 cup mashed bananas
1/2 cup buttermilk
1/2 cup chopped pecans
1 cup shredded coconut
CREAMY NUT FILLING
1/2 cup sugar
2 tablespoons flour
1/2 cup half and half cream
2 tablespoons butter
1/2 cup chopped pecans
Pinch salt
1 teaspoon vanilla extract
WHITE SNOW FROSTING
1 egg white
1/4 cup shortening
1/4 cup butter
1/2 teaspoon vanilla extract
2 cups sifted confectioners’ sugar Preheat oven to 375. Grease and flour two 9-inch round cake pans.
In medium bowl, combine flour, baking soda, baking powder and salt. In mixer bowl, cream shortening and sugar until light and fluffy. Add eggs and vanilla; beat 2 minutes. Add bananas and beat 2 minutes more. Beat in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Fold in pecans. Pour into prepared pans. Sprinkle 1/2 cup coconut on each layer. Bake 25 to 30 minutes, until a toothpick inserted in center comes out clean. Cool on rack 10 minutes. Remove from pans; cool on rack, coconut side up.
CREAMY NUT FILLING: Meanwhile, in medium saucepan, combine sugar, flour, cream, and butter. Bring to a boil over medium heat, stirring constantly. Boil 1 minute. Stir in pecans, salt, and vanilla. Cool.
Place 1 cake layer, coconut side down, on a serving plate; spread with filling. Top with second cake layer, coconut side up. Spread 3/4 of the frosting on sides of cake. Decoratively pipe top edge of with remaining frosting. Makes 16 servings, 445 calories each.
WHITE SNOW FROSTING: In mixer bowl, cream egg white, shortening, butter, and vanilla. Gradually beat in confectioners’ sugar; continue beating until light and fluffy.
Note: I cut this recipe out of a magazine years ago. This is my all-time favorite cake! I sometimes do not use the filling and have never used the coconut. Because I don’t use the coconut, I double the frosting to cover the entire top of the cake. This cake is scrumptious!
Let the words of my mouth, and the meditation of my heart, be acceptable in thy sight, O LORD, my strength, and my redeemer. ~Psalms 19:14
Tue 1 Jul 2008
This recipe was given to me by my friend, Debbie. It is very easy to make and very delicious!
Chicken Pie
1 cooked chicken deboned and cut up into small pieces
1 cup chicken broth (or as much as you like)
1 can cream of chicken soup (I use homemade)
1 can mixed vegetables, drained, or frozen mixed veggies
2 boiled eggs, chopped (optional)
Place chicken in bottom of casserole dish. In bowl, mix soup, both eggs, and vegetables. Pour over chicken.
Topping:
1 cup milk
1 cup self-rising flour
1 stick butter (melted)
Mix together and pour on top of pie. Make sure it is covered completely. Bake at 350° about 1 hour until crust is brown.
*You can also just use 2 already-made pie crusts. Just break apart and put on top of pie. Dot with butter.
Let the words of my mouth, and the meditation of my heart, be acceptable in thy sight, O LORD, my strength, and my redeemer. ~Psalms 19:14
Wed 28 May 2008
YIELDS 12-16 HALF-PINT JARS
One 20-ounce can crushed pineapple with syrup
8 cups (about 3 pounds) peeled, cored, and chopped pears |
10 cups sugar
1 tablespoon lemon juice |
Mix all ingredients and cook until pears are tender and mixture thickens, approximately 30 minutes. Place in sterilized jars and seal while still hot.
From The Lady and Sons Savannah Country Cookbook by Paula H. Deen
 
~~~***~~~
I purchased a jar of pear honey from a church friend. She suggested to eat pear honey on top of hot biscuits because this honey is very sweet. She was right- it’s SO GOOD on hot biscuits. My friend is going to show me how to make preserves, something I’ve always wanted to do, but have been so afraid of trying! She loaned me her cookbook, so I plan to spend some time copying recipes to try.
Let the words of my mouth, and the meditation of my heart, be acceptable in thy sight, O LORD, my strength, and my redeemer. ~Psalms 19:14
Sat 1 Sep 2007
A friend share this recipe with me years ago, and it makes the best chicken and dumplings I’ve ever had.
Chicken- can be a whole chicken, or chicken breasts, thighs, etc.
1-2 Cans of biscuits
Stick of butter
Salt
Pepper
Boil chicken until tender. Remove from broth to cool. Pinch canned biscuits into small pieces and add to broth. Add stick of butter. Remove chicken from bones and return to broth. Boil until biscuits are done, about 10-15 minutes. Salt and pepper to taste.
Here is another totally from scratch recipe that my friend Terri gave me. This recipe tastes pretty close to the above recipe.
1 (3 to 4 lb.) chicken, disjointed
2 qts. plus 1/4 cup water
2 cups self-rising flour
1 tsp. salt
1/4 cup shortening
1/2 cup melted butter (I don’t bother melting it.)
2 tsp. black pepper
Combine the chicken and the 2 qts. water in a stockpot. Cook over medium-high heat until done, about one hour. Remove the chicken from the pot, reserving the broth. Cool the chicken in cold water. Remove the bones, skin, and fat. Cut chicken meat into bite-sized pieces.
  In a mixing bowl, combine the flour and salt. Cut in the shortening until mixture is coarse. Add the 1/4 cup water, and mix well with your hands. Bring the chicken broth back to a slow boil. With floured hands, pinch small quarter-size pieces of flour, and drop them into the simmering chicken broth. Gently stir after adding several pinches. Repeat until all the dumpling mix is used. Stir gently. Add the butter and black pepper. Simmer 8 to 10 minutes. Slowly stir in the chicken meat. Serve in soup bowls. MAKES 8 TO 10 SERVINGS.
From The Blue Willow Inn Cookbook : Discover Why the Best Small-Town Restaurant in the South is in Social Circle, Georgia
Let the words of my mouth, and the meditation of my heart, be acceptable in thy sight, O LORD, my strength, and my redeemer. ~Psalms 19:14
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