Recipes

Here are some of my favorite recipes, from my kitchen to yours. <3



Entrees - Desserts - Beverages - NonFoods


Entrees And Sides

Stew, Delicious Stew

3 lbs stew meat
3 cups diced celery
3 cups diced carrots
2 cans, or pints of diced tomatoes
2 cans, or pints of water (I use the tomato cans or jars)
1 med diced onion
4-8 diced garlic cloves
4 bouilion cubes or 4 tbsp beef soup base
Sear the stew meat.  Add all into the crock pot, low for 6-7 hours.
Then add...
6-8 diced potatoes
1/2 cup brown gravy mix
Continue cooking 1.5-2 hours.
Serve and enjoy!!!
This is one of our family favorites.  I like to make this on a friday night and we eat it for SEVERAL meals throughout the weekend.

Taco Soup
1 can diced stewed tomatoes
2 cans whole kernel corn
1 can black beans
1 can pinto beans
1 packet taco seasoning
1 can enchilada sauce (optional)
2 cups water
1 lb ground beef
tortilla chips (optional)
sour cream (optional)
shredded cheddar cheese (optional)
Brown ground beef, add taco seasoning according to directions. Mix with all other ingredients and bring to a boil
Serve over tortilla chips with sour cream and cheese.
Absolutely DELICIOUS!  We got this recipe from the ladies at Smiles Family Dental.

Lasagna
1 pound lean ground beef
1 onion, chopped
2 (6 ounce) cans tomato paste
1 (14.5 ounce) can crushed tomatoes
2 cups water
1 tablespoon dried oregano
2 teaspoons garlic powder
2 teaspoons salt
1/4 teaspoon ground black pepper
1 tablespoon white sugar
12 ounces cottage cheese
1/2 cup grated Parmesan cheese
1 egg
9 lasagna noodles
1 pound shredded mozzarella cheese
In a large skillet over medium heat, cook beef until brown. Drain. In another skillet over medium heat, cook onion until translucent. Combine beef and onion in a large saucepan with tomato paste, crushed tomatoes, water, oregano, garlic powder, salt, pepper and sugar. Cook over medium heat until mixture comes to a boil. Reduce heat to low and simmer 1 hour.
While sauce is simmering, blend cottage cheese, Parmesan and egg until smooth. Set aside.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Preheat oven to 350 degrees F (175 degrees C).
Spread 1 cup of sauce in the bottom of a 9x13 inch baking dish. Cover sauce with 3 noodles. Cover noodles with one-third of remaining sauce. Top with half the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with remaining 3 noodles and remaining sauce.
Bake in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly.
This is a great Lasagna recipe.  It might seem like it takes alot of work, but it is delicious and freezes beautifully, (if you are looking for freezer meals, this is a winner).

Cabbage Soup

4 carrots, diced
4 celery, diced
1 cup onion, diced
3 garlic cloves, diced
1 can or pint of diced tomatoes
2 cups vegetable juice
water to cover
1.  Add all ingredients to sauce pan.
2.  Cook on Med-High until lightly boiling.  Turn to medium or medium low for 30 mins.
3.  Serve with light salt and heavy pepper.
This is quick, easy, and VERY good for you.
I even pureed a little for my 1 year old and she LOVED it!




Unleavened Bread
1 cup whole wheat flour (extra for dusting)
2 tablespoons extra virgin olive oil
1/2 cup water
dash of salt (optional)
The idea for this recipe came from I Kings 17:10-16, the story of Elijah and the widow.
Combine the ingredients, then put dough onto floured surface. Knead for five minutes, then roll out until about 1/8 inch thick. On either parchment paper or a greased cookie sheet, bake in a preheated 350°F oven for 20 minutes.
I got this recipe from - http://www.cooks.com/rec/view/0,184,142164-237204,00.html
My husband and I like to do church at home often.  We have even began sharing communion frequently, in addition to our bible reading and prayer.  And then I follow up by singing some hymns for the family to enjoy.  It makes for a nice, quiet time for the family to grow in the Lord together.


Tomato Soup with Rice and Cheese4 can Small Cans Tomato Soup
3 cup Rice, Cooked
3 lbs Cheddar Cheese
Prepare Tomato Soup with your choice of milk or water according to soup's directions. Bring to boil. Add rice, and bring to boil again.
Add cheese and take off heat.
Very hot, Very filling, Very delicious!
This is my husband's recipe.  I'm not sure where he got it, but I am GLAD he shared. :)



Instant Oatmeal
1/3 cup Quick Oats
2 tbsp ground up Quick Oats
2 tbsp brown sugar
1 tbsp raisins or other dried fruit
1 dash of salt
Pour into a bowl.
Add 1 cup of milk or water and microwave 1 minute.
I make up 12 or more at a time, in sandwich bags, and store them all in a gallon bag.  I re-use these sandwich bags, since they just hold dry ingredients.
Feel free to try your own spices, fruits, and nuts.



Desserts

Pie Crust

I love this recipe because you can just make it right in the pie pan!
1 cup flour
½ cup shortening or butter
½ tsp salt
2 tbsp cold water
dash of sugar (optional)
re: shortening - minus just a little bit the 1/2 cup
Mix the ingredients together right in the pie plate.  Mix them gently with your hands just until they are blended together, enough to be able to press the dough into the bottom of the pie plate and up the sides.
The less you work the dough, the flakier the crust will be.

Raspberry Pie
My husband lives and breathes for raspberries.  Sooooooooo.......
2 bags frozen Raspberries, or about 6-8 cups
1 1/2 cups Sugar
1 package gelatin (plain or raspberry flavored will work)
I use a bottom and top crust.
Preheat Oven to 350F.
Cook bottom crust 10-15 mins at 350F.
Mix Sugar and Gelatin.  Mix into berries until they are well coated.  Pour into precooked bottom crust.  Add top crust.
You can use a pretty cookie cutter or sprinkled sugar to decorate your top crust if desired.  Be sure to leave holes, or air vents in your top crust.
Bake for 45 mins at 350F, or until top crust is lightly golden brown. IF your berries are cold or frozen it will take MUCH longer to bake. It will still bake nicely and be delicious, but it may take up to 90 mins to be done.
You will want to have a cookie sheet or aluminum foil under your pie pan because alllll that juicy, berry goodness will make quite a mess of your oven.
Enjoy!

Pumpkin Pie
4 eggs
3 cups pumpkin puree or 1 large can1 ½ CUP SUGAR
1 tsp salt
2 tsp cinnamon
½ tsp ginger
½ tsp ginger, additional, optional
¼ tsp cloves
2 cans milk
Makes Two Pies, so have two Pie Crusts ready.
Heat Ingredients in a sauce pan.  Bring to a boil and pour into pie shells.
Bake 425F for 15 mins.
Then continue baking 350F for 45 mins or until knife inserted in center comes out clean.
This recipe was my Grandma's, Rosemary Garlock, 1927-2009.  She was an excellent cook.  I lived with her for much of my life and I loved her dearly.


Zucchini or Pumpkin Bread
3 cups shredded zucchini
1 2/3 cups sugar
2/3 cup vegetable oil
2 tsp vanilla
4 large eggs
3 cups flour
2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
½ tsp ground cloves
½ tsp baking powder
½ cup coarsely chopped nuts
½ cup raisins, optional
1. Move oven rack to low position so the tops of pans will be in the center of the over.  Heat oven to 350.  Grease bottoms only of 2 loaf pans, 8 1/2 X 4 1/2 X 2 1/2 inches, or 1 loaf pan, 9 X 5 X 3 inches, with shortening.
2. Mix zucchini, sugar, oil, vanilla, and eggs in a large bowl.  Stir in remaining ingredients except nuts and raisins.  Stir in nuts and raisins.  Divide batter evenly between pans.
3. Bake 8 inch loaves 50-60 minutes, 9 inch loaf 1 hour 10 mins to 1 hour 20 mins or until toothpick inserted in center comes out clean.  Cool 10 mins in pans on wire rack.
4. Loosen sides of loaves from pans.  Remove from pans and place top side up on wire rack.  Cool completely, about 2 hours, before slicing.  Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Pumpkin Bread: Substitute 1 large can or 3 cups pumpkin puree.
Optionally add chocolate chips instead of raisins.



Beverages


NonFoods


1 comment:

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