Recipes and Stories for a Full, Filled Life

John 10:10 - Jesus said, "I came that they (you and me) may have and enjoy life, and have it in abundance - to the full, til it overflows.

Tuesday, December 20, 2011

Wise Men Still Seek Him!

Shepherds gathered their flowing robes to hurry to Him; the Magi braved deserts and mountains to find Him; in the blazing noonday sun a defeated Samaritan woman came to Him; a skeptic exclaimed, “my Lord and my God” when he found Him. And today millions on every continent acknowledge with the Apostle Paul that He is “the Son of God, who loved me, and gave Himself for me” (Galatians 2:20).

Wise men still seek Him; and those who seek find more than they ever imagined. For in Jesus Christ, and Him alone, are to be found forgiveness, inward peace, joys in life today, the promises of life eternal.

The Magi found Him as a young child with Mary His mother. We find Him today as the living Christ, clothed with glory and honor and seated at the right hand of His Father in heaven. He is there because He finished the work He came to do on earth. Of His coming the Bible says, “He was made in the likeness of men: and… He humbled Himself, and became obedient unto death, even the death of the cross. Wherefore God also hath highly exalted Him… that at the name of Jesus every knee should bow… and confess that Jesus Christ is Lord” (Philippians 2:7-11).

While it is true that wise men still seek Him, it is more wonderfully true that He still seeks us--whoever we may be. Now, today, from His place in the heavenlies comes His divine invitation: “Behold, I stand at the door and knock: if any man hear My voice, and open the door, I will come in to him, and will sup with him and he with Me” (Revelation 3:20).

If the President sent you an official invitation, you would surely accept. The Babe of Bethlehem who is now the Christ of Glory is inviting you today. The door is the door of your heart. May you know what it is to respond; and may all His spiritual blessings be yours this Christmas.

"For God so loved the world, that He gave His one and only Son, that whoever believes in Him shall not perish, but have everlasting life." John 3:16

Thursday, December 15, 2011

Christmas Blessings Snack Mix

This makes a great table favor at Christmas!

2 c. Bugles corn snacks
2 c. “tiny Twists” pretzels
1 c. cinnamon “red hots”
1 c. peanuts
1 c. M & Ms

Mix the above ingredients together in a large bowl. Divide as desired; place into cello bags; attach the following explanation to the bag with ribbon or raffia.

Christmas Blessings Snack Mix

Every ingredient in this mix is symbolic:
Bugles remind us the joyful message of the Heavenly Host,
announcing peace on earth, good will to men.
Pretzels are the symbol of a mother’s loving arms; as Mary wrapped
her Son in swaddling clothes and laid him in the manger.
Red Hots symbolize the holly berries which represent the
shed blood of Jesus, who came to save us.
Peanuts are the symbol for planting seeds for peace on earth like
the angels sang.
M & Ms symbolize memories of family and friends who have
enriched our lives.

“He will be called Wonderful Counselor, Mighty God,
Everlasting Father and Prince of Peace.” Isaiah 9:6

Sunday, December 11, 2011

Christmas Gifts from the Heart That are Fast, Fun and Frugal!

Here are 2 segments from Fox 6's Real Milwaukee show with ideas for a simple, home-made Christmas.

Tuesday, December 6, 2011

YOU Decide!

Two similar recipes: Oven Caramel Corn and Caramel Pops. Every time I take an "independent poll", it's a 50/50 vote. So, you decide, which do you like better?!


I prefer white popcorn over yellow. It pops smaller, but it is not tough like the yellow.
This is for a very large batch, divide ingredients by 3 for a smaller amount. Caramel corn is great for gift-giving.

45 c. popped corn—white is best
3 c. brown sugar
3 sticks real butter
3/4 c. light corn syrup
1 ½ tsp. salt
1 ½ tsp. baking soda
popcorn salt

Divide popped corn between 4 -13x9 pans. Salt lightly with popcorn salt. In saucepan heat brown sugar, butter, corn syrup and salt. Cook and stir until bubbly around edges. Continue cooking over medium heat 5 minutes. Remove from heat, stir in soda. Pour on corn and stir until coated. Bake 2 hours at 200˚ stirring every 30 minutes. Store in tightly covered container.


Corn pops, sometimes called corn puffs, are found near the potato chips/popcorn in the grocery store.

1 bag (8 oz.) corn pops
½ c. real butter
½ c. light corn syrup
1 c. brown sugar
1 tsp. baking soda

Preheat oven to 250˚. Place pops in a large bowl. In a medium saucepan combine butter, corn syrup and brown sugar. Cook and stir for 2 minutes or until bubbly around edges. Remove from heat. Stir in baking soda. (This will foam up). Pour caramel sauce over corn pops and stir until pops are coated. Pour into 2, 13 x 9 pans. Bake 250˚ for about 45 minutes, stirring every 10 minutes. Remove from oven and transfer to waxed paper. Break apart into smaller pieces.

Thursday, December 1, 2011

Linda's Meatballs

One of my best friends shared this recipe (and many others) with me. Linda is an encourager and truly has the gift of hospitality.
These meatballs would be great as an appetizer during the Christmas season, or served as a main dish along with Cheesy Potatoes.

1 jar (12 oz.) chili sauce
1 jar water
1 c. brown sugar
1 c. canned whole berry cranberry sauce
1 c. sour kraut, rinsed quickly under water and drained

2 # ground beef
1 pkg. dry onion soup
2 eggs
1 c. plain bread crumbs

Mix meatballs ingredients. Form into small balls. Place them in a sprayed 13 x 9 pan. Mix sauce ingredients and pour over raw meatballs. Bake 325˚ 2 hours, uncovered. Drain grease. This recipe can be made the day ahead, and then just warmed in crock pot.
Makes about 48 meatballs.

Timely good deeds are nicer than afterthoughts.

Sunday, November 20, 2011

Thanksgiving: A Time to Count Your Blessings

If you have food in the refrigerator, clothes on your back, a roof over-head and a place to sleep, you are richer than 75% of this world. If you have money in the bank, in your wallet, and spare change in a dish… you are among the top 8% of the world’s wealthy.

If you have your own computer and can surf the net… you are part of the 1% in the world who has that opportunity.

If you woke up this morning with more health than illness…you are more blessed than the many who will not even survive this day.

If you have never experienced the fear in battle, the loneliness of imprisonment, the agony of torture, or the pangs of starvation…you are ahead of 700 million people in the world.

If you can attend a church without the fear of harassment, arrest, torture of death… you are envied by and more blessed than, three billion people in the world.

If you can hold your head up and smile, you are not the norm… you’re unique to all those in doubt and despair.

So count your blessings and thank God for all that He has given to you and done for you!

Give thanks to the Lord, for He is good; His love endures forever. Psalm 106:1

Saturday, November 12, 2011

Cranberry Pecan Pie

This tart-sweet pie would be great for Thanksgiving dinner.

1 c. light corn syrup
2/3 c. sugar
3 eggs, beaten
3 T. real butter, melted
1 tsp. vanilla
1 c. pecan halves
l/2 c. coarsely chopped dried cranberries
l bottom pie crust (homemade or ready-made)

In a mixing bowl, combine corn syrup, sugar, eggs, butter and vanilla; blend well. Stir in pecans and cranberries. Line a 9-inch pie plate with pie crust. Pour pecan mixture into pie crust. To prevent over-browning, cover the edge of the pie with foil. Bake 350˚ for 25 minutes. Remove foil. Bake about 25 minutes more or until a knife inserted near the center comes out clean. Serves 8.

When a recipe for a pie tells you to “cover the edge with foil to prevent excess browning”, take a sheet of foil, about 12”x15” and fold it in half. Now fold it in half again. On the corner where the folds are, cut out a quarter-circle. Unfold the foil, (there should be a circle in the center of your sheet of foil) and place around you pie pan. The center of your pie will brown nicely, and the edges won’t burn!

Which side of aluminum foil do I use?? According to the leading manufacturer of foil, it doesn’t matter! The shiny and dull sides are a result of the manufacturing process.

Glutton: a person who takes the piece of pie YOU wanted.

Sunday, October 30, 2011

Roasted Autumn Vegetables

Brussel sprouts grow in bunches of 20-40 on the stem of a plant that grows 2-3 feet tall. They are great sources of vitamins K and C. Even those that don't like brussel sprouts, like this recipe!

1 whole garlic bulb, peeled
½ c. butter, melted
1 tsp. dried thyme
½ tsp. salt
¼ tsp. pepper
4 medium sweet potatoes, peeled and cut into wedges
1 pound fresh brussel sprouts, halved
1 large sweet onion, cut into ½ inch wedges

Separate garlic bulb into cloves. Mince 2 cloves; place in small bowl. Add butter, thyme, salt, and pepper. In a large bowl, combine the sweet potatoes, brussel sprouts, onions and remaining garlic cloves. Drizzle with butter mixture; toss to coat. Transfer to greased 13x9 pan. Cover and bake 350˚ for 30 minutes. Uncover; bake 40-45 minutes longer or until vegetables are tender. Stir before serving. Yield: 10 servings

Wednesday, October 19, 2011

Apple Crisp

The night before, apples can be peeled, cut and stored in the 13 x 9 pan, covered with plastic wrap and refrigerated. If they turn brown, it’s ok, they will bake up nice and white! The topping can be mixed ahead also, just store in a zip-bag.

8 or more cups pared, sliced baking apples
1 1/3 c. brown sugar
1 c. flour
1 c. oats
1 ½ tsp. cinnamon
1 ½ tsp. nutmeg
2/3 c. real butter, softened

Spray a 13 x 9 pan. Fill with apples almost to the top. Combine sugar, flour, oats, cinnamon and nutmeg. Cut in butter. Sprinkle over apples. Bake 350˚ until apples are tender and topping is golden brown. Serve warm with ice cream.

Thursday, October 6, 2011

Book Review: "The Pioneer Woman Cooks"

A friend just gave me a new cookbook, "The Pioneer Woman Cooks: Recipes from an Accidental Country Girl". A new cookbook is a treasure to me, since I read cookbooks, not novels. In her dedication, Ree Drummond writes: "This cookbook is dedicated to Marlboro Man (her husband), who rescued me years ago from a certain future of black pumps, weekly pedicures, take-out Thai food, and stop-start traffic. Thank I can stay home and act busy." She is very funny, and having tried several recipes already--they are great! Today I made her Tomato Soup. In the directions she states: "I used organic juice because I wanted people to think, She's cool because she uses organic".

Ree also has a fun blog, where she has frequent give-a-ways. Several weeks ago, she gave 2 Kitchen Aid mixers--painted bright yellow/orange with pink flowers and lace. Check it out:

Tuesday, October 4, 2011

Cran-Apple Muffins

In winter, when oranges are peak, I grate the peel, and store in a small container in the freezer to use when needed. Do not grate any of the white “pith”, as it is bitter. (Muffins are on top plate)

½ c. whole-berry cranberry sauce
½ tsp. fresh grated orange peel

1½ c. flour
½ c. sugar
1 tsp. cinnamon
½ tsp. baking soda
¼ tsp. baking powder
¼ tsp. salt

1 egg
1/3 c. milk
1/3 c. oil
1 c. peeled, shredded Granny Smith apple

½ c. powdered sugar
1 T. orange juice

In a small bowl, combine cranberry sauce and orange peel; set aside.
In a large bowl, combine the flour, sugar, cinnamon, baking soda, baking powder and salt; set aside.
In another bowl, beat the egg, milk and oil, stir in apple; stir into dry ingredients just until moistened. Fill greased or paper-lined cups half full. Make a well in the center of each muffin; fill with about 2 tsp. of reserved cranberry mixture. Bake 375˚ 18-20 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine powdered sugar and orange juice; drizzle over cooled muffins. Makes 12-16

Every person in the US eats 50 pounds of apples every year.

Monday, September 26, 2011

Recipes for the Harvest

I did 2 segments on Fox 6 Real Milwaukee show last Friday. If you want the recipes, go to Enjoy!!



Tuesday, September 20, 2011

Middle Eastern Cabbage and Potatoes

A great side dish featuring veggies that are always "in season". The turmeric gives this dish it's lovely color--and flavor!

2 T. olive oil
4 carrots, thinly sliced
1 onion, chopped
1 tsp. salt
½ tsp. pepper
½ tsp. ground cumin
¼ tsp. turmeric
½ head cabbage, shredded
2-3 red potatoes, cut into ½” cubes

Heat olive oil in skillet over medium heat. Cook the carrots and onion in the oil about 5 minutes. Stir in salt, pepper, cumin, and turmeric; add cabbage and cook another 15-20 minutes, stirring occasionally. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 15-20 minutes.

Tuesday, September 13, 2011

Stuffed Cabbage

I served this on a bed of quinoa, but rice or pasta would be good too!

9 cabbage leaves
1 # ground beef
1 small onion, chopped
¼ c. quick oats
3 T. fresh chopped parsley, divided
1 egg
1 (6 oz.) tomato paste, divided
1 (8 oz. tomato sauce, divided
1 tsp. salt
½ tsp. Italian seasoning

In a large pot, bring about 1” of water to boil. Place cabbage leaves in pot; cover and remove from heat. Let sit about 30 minutes.

In a medium bowl, mix beef, onion, oats, 1 T. parsley, egg, 2 T. tomato paste, 2 T. tomato sauce, salt and pepper. Divide mixture into 9 portions. Shake excess water from leaves. Place a meat portion in each leaf and roll up. Place rolls in a greased 13 x 9 pan. Mix together remaining parsley, tomato paste and sauce, and Italian seasoning. Spoon over cabbage rolls. Cover and bake 350˚ for 1 hour. Serve with rice or quinoa, if desired.
Serves 3-4

Friday, September 9, 2011


Most chefs use Kosher salt for cooking. But for finishing dishes, they may use the fleur de sel (flower of the sea), which costs $36/pound. And there's also a black sea salt from India and red sea salt from Hawaii, among others. Salt is either mined or from the sea. In the pure form of sodium chloride--they taste the same. The difference in color and flavor are the type and amount of minerals that are attached to the crystals of sodium chloride.

For cooking, I like Penzey's Kosher salt--it is pure salt, unlike Morton's which has an anti-caking agent. For baking, I use table salt, since recipes were developed using it. For table use, I like "Real Salt" (pictured in the plastic bag). I buy it bulk for $3/pound-- it has the naturally occurring minerals.

Salt is used to bring out the flavor in food. It is also a preservative. Jesus told his followers to affect others positively, just as salt brings out the best flavor in food. He said, "you are the salt of the earth...".

Sunday, September 4, 2011

Field Trip!

Weaver's Country Store in Fall Creek, WI, is worth the trip! It features bulk, natural foods and locally grown foods. The store is immaculate and staffed by caring and helpful people. E13855 Hwy 12 Fall Creek, WI 54742 715-877-2020 Hours: Mon-Fri 8:30-6, Sat 8:30-5, Closed Sundays. Check it out when you're in the Eau Claire area.

Monday, August 29, 2011

Zucchini Cheese Patties

'Tis the season when everyone gives you zucchini--and you need yet another recipe to use it up! Enjoy this very tasty recipe!

2 c. shredded zucchini
2 eggs
¼ c. finely chopped onion
1 T. flour
1/3 c. Italian bread crumbs
1 c. shredded mozzarella cheese

Combine shredded zucchini with a sprinkle of salt and drain in colander about ½ hour.

In a medium bowl, beat eggs. Add onion, flour, bread crumbs, cheese and well-drained zucchini. Mix to distribute ingredients evenly.

Heat about 1 T. oil in a skillet over medium heat. Drop zucchini mixture by heaping tablespoonfuls. Cook for a few minutes on each side until golden.

Serve with pizza/spaghetti sauce, if desired.

Friday, August 26, 2011

Book Review: "Modern Hospitality"

I don't read novels--I read cookbooks! There's a new one out, written by Whitney Miller called "Modern Hospitality". She was the winner of last year's MasterChef. As I watched the show, you could tell that she was a real sweet gal. Being only 23 years old, she's a great cook, and a strong Christian. She gives credit to her Lord and Savior Jesus Christ in several spots in the book. Her book is worth the read!

Tuesday, August 23, 2011

Curried Chicken Salad

This is a great, quick salad and most of the ingredients you may have on hand.
For a real time-saver, use a rotisserie chicken.

2 c. diced cooked chicken OR 1 can (13 oz.) chicken, drained
1 medium gala, fuji or braeburn apple, chopped
¾ c. dried cranberries
1 c. real mayo (light is fine, but not low-fat)
½ c. walnuts, chopped
½ c. celery, chopped
2 tsp. lemon juice
1 green onion, sliced
1 tsp. curry powder

Mix together all ingredients.

Tuesday, August 16, 2011

Fresh Salsa

4 c. chopped fresh tomatoes
1 tsp. salt
¼ c. finely chopped onion
jalapeno pepper, finely chopped to taste
1 T. olive oil
1 T. cider vinegar
1 tsp. ground cumin
dash garlic powder
¼ c. chopped cilantro

In a bowl, mix tomatoes with salt. Transfer to colander to drain for about 30 minutes. Combine tomatoes with remaining ingredients. Let stand for about 1 hour. It’s best served at room temperature.

Monday, August 15, 2011

Easy Cuke Salad

So very easy and yummy!
Peeled and cut cucumbers
Chopped tomatoes
Real Mayo
Italian salad dressing
Jane's Crazy Mixed-up Salt

Whisk together equal amounts of mayo and salad dressing until smooth. Add a few shakes of Jane's salt. Stir into veggies. Serve immediately.

Wednesday, August 10, 2011

Pumpkin Carrot Cake with Cream Cheese Frosting and Candied Hazelnuts

While at Fort Wilderness last week, Janet (food service manager) asked me to make a cake that won a challenge on the TV show MasterChef. Ben Starr's signature recipe is delicious and beautiful--too bad he was eliminated last night! I made 2 changes in the recipe: it's a 3-layer instead of 6, and I omitted the cardamom spice. The recipe is at

Saturday, August 6, 2011

Fort Wilderness!

"Ultra-Continental" Breakfast is always served at Fort. Fresh fruit abounds! You'll also find waffles and sausage, oatmeal with 6 toppings of your choice, many juice varieties, and a table of fresh-baked goods. Yum!
Texas Caviar, adapted from my recipe, is a Fort favorite.
It was a "full camp"--we made 100 yummy pizzas--including alfredo--made from scratch, of course!
"When life gives you....bananas, you make....Banana Bread"--60 loaves!

I just got back from a week cooking at Fort Wilderness, a Christian camp in northern Wisconsin, near Rhinelander. I have been going to camp for 33 years and volunteering for about 17 years. If you want a beautiful and memorable vacation or retreat, check out They have a lot to offer for all ages. It comes highly recommended by me!---And the food is tops!!

TEXAS CAVIAR--from page 6, "Recipes for a Full-Filled Life"

My husband took Texas Caviar instead of sweet treats to work for his birthday one year! I made 5 batches, it all disappeared. Everyone wanted the recipe.

1 can (15 oz.) black-eyed peas, rinsed and drained
1 can (15 oz.) black beans, rinsed and drained
1 c. frozen corn, thawed
1¼ c. diced red and/or yellow and/or orange bell pepper
½ c. diced sweet onion
½ c. diced celery
¼ c. or more canned chopped jalapeƱo peppers or fresh to taste
½ c. chopped fresh cilantro, optional

Combine all ingredients except cilantro. Set aside.

¾ c. olive oil
½ c. apple cider vinegar
½ c. sugar
½ tsp. salt
½ tsp. pepper

Tortilla chips for dipping.

Combine dressing ingredients in a saucepan, stir often while bringing to a boil. Cool. Pour over bean mixture; cover and refrigerate overnight. The next day, add chopped cilantro. Serve with tortilla chips.

When buying apple cider vinegar, get a very good quality. The kind that has “the mother” is the most natural.

Monday, July 25, 2011

Poppy Seed Salad

This is a great salad for these very hot days! It is from page 35 in my cookbook, Recipes for a Full-Filled Life. Oops!--I forgot to sprinkle on the almonds and the dressing!--

Mixed greens or baby spinach
Sliced purple onions, optional
Drained Mandarin oranges, fresh raspberries, strawberries or dried cranberries
Sliced or slivered almonds (see below)

Caramelized almonds:
l c. slivered almonds
3 T. real butter
¼ c. brown sugar
Brown lightly over medium heat in a non-stick fry pan, stirring constantly. Transfer to a cookie sheet. Cool slightly. Break apart.

Combine desired amount of salad ingredients in a large bowl. Add dressing just before serving. Toss to combine. OR make individual salads and layer all the ingredients, and drizzle with dressing.

¾ c. sugar
1 tsp. dry mustard
1 tsp. salt
1/3 c. cider vinegar
1 c. olive oil
1 T. poppy seeds

Combine sugar, mustard, salt and vinegar. Whisk in oil in a slow stream. Add poppy seeds. Store leftovers in a jar and shake before using.

Optional: Sprinkle salad with sesame seeds, raw or lightly toasted, if desired.
The dressing will keep 2 weeks refrigerated.

Did you know? There are 900,000 seeds in 1 pound of poppy seeds.

Friday, July 22, 2011

Cherry Pie

Montmorency cherries are the most popular sour cherries in America and the classic pie cherry tree. They have been proven over the years to be outstanding for cooking and pie-making!
One of my husband's favorite pies, we were blessed by our son's girlfriend's parents with lots of cherries!

4 c. frozen tart cherries—with no sugar added
2 ½ T. cornstarch
dash salt
2/3 c. sugar
½ tsp. almond extract

Thaw and drain cherries. Combine the 1 c. drained juice with cornstarch, salt and sugar. Bring to a boil, stirring constantly. Remove from heat; stir in almond extract. Fold in cherries. Pour into unbaked 9” pie crust. Top with lattice. Cover outside edges of pie with foil to prevent excess browning. Bake 400˚ for 15 minutes, remove foil then bake 350˚ for 25-30 minutes more.
Note: You can use frozen berries that come with sugar—just omit the 2/3 c. sugar.

When a recipe for a pie tells you to “cover the edge with foil to prevent excess browning”, take a sheet of foil, about 12”x15” and fold it in half. Now fold it in half again. On the corner where the folds are, cut out a quarter-circle. Unfold the foil, (there should be a circle in the center of your sheet of foil) and place around you pie pan. The center of your pie will brown nicely, and the edges won’t burn!

Tuesday, July 19, 2011

Black Bean and Corn Quesadillas

With the hot weather we've been having, I don't always want to use my oven! Nor do I always want to eat a lot of meat! These quesadillas are light, yet simple and satisfying lunch or dinner.

2 tsp. butter
1 small onion, chopped
1 (15 oz.) can black beans, rinsed and drained
1 ½ c. frozen corn
1/3 c. salsa
pinch red pepper flakes
8 (8 inch) whole wheat tortillas
8 oz. shredded cojack or medium cheddar cheese

Melt butter in a large saucepan over medium heat. Stir in onion and cook until softened. Stir in beans, corn, salsa and pepper flakes. Mix well. Cook until heated through.

Place one tortilla in a large skillet over medium heat. Sprinkle with one-fourth of the cheese; then one-fourth of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook the other side. Repeat with remaining filling and tortillas.

Tuesday, July 12, 2011


July is National Blueberry Month. This recipe is from page 60 in my cookbook.
Blueberry Muffins
l egg
½ c. milk
¼ c. oil
l c. fresh or frozen blueberries

1½ c. flour
½ c. sugar
2 tsp. baking powder
½ tsp. salt

Streusel topping (optional):
3 T. flour
3 T. sugar
2 T. real butter

In a small bowl, mix wet ingredients. Carefully stir in blueberries. In a larger bowl, mix dry ingredients. Combine wet and dry. Mix ONLY until flour is moistened. Do not over mix.

Place batter in paper muffin cups or greased muffin tin. Top with optional streusel topping.
For topping, combine flour and sugar. Cut-in butter.

Bake 400˚ 20-25 minutes or until toothpick inserted near center comes out clean.
Makes 12

Did you know?
*Researchers at Tuft’s University analyzed 60 fruits and vegetables for their antioxidant capability. Blueberries came out on top, rating highest in their capacity to destroy free radicals.
*A single blueberry bush can produce up to 6,000 berries a year.
*Native American Indians used the fruit, leaves and roots of the plant to treat coughs, flavor soups, and dye cloth.
*More than 500 metric tons of blueberries are shipped to Japan from the US each year.

Sunday, July 10, 2011

Butter Vs. Margarine

Photo taken at Wisconsin's Iola Old Car Show last weekend.

A quick search for this subject will give over 100,000 articles! But, in simplest terms--butter is far! Margarine had a good advertising campaign!--and many believed that margarine was superior. Taste alone is enough to tell you that butter is better. I like to tell people if a product, like margarine, has a lot of ingredients that you can't pronounce, don't eat it!

I'd rather trust a cow than a chemist!

Saturday, July 2, 2011

Happy 4th of July!

Even though the first Independence Day was more than 2,000 years ago, take time to thank the Lord for our precious land of America. Thank Him, too, for those who served and pray for those who now serve in our military.

Thursday, June 23, 2011

Food on a Stick!!!

I did 2 segments on Fox 6 today!--Food on a Stick--enjoy!



Monday, June 20, 2011

Cranberry Raspberry Punch

This very refreshing tart-sweet punch, is featured on page 12 of my cookbook.

1 can (12 oz.) frozen cranberry raspberry juice (do not add water)
1 bottle (2 qt.) cranberry raspberry juice
1 bottle (2 liter) 7-Up

About 8 hours before punch is needed, freeze about 2 c. of the bottled cranberry juice in a gelatin or other mold.

In punch bowl, combine juices. Add 7-Up and stir only to combine, being careful not to loose the fizz.

Turn out mold from freezer and float on top of punch.

Tip: Next time you're serving a punch or juice, freeze citrus wedges and/or berries in the pitcher or carafe. It looks pretty and you won't water down the beverage.

If you want to see a cup runneth over, let a child pour his own soda!

Tuesday, June 14, 2011

Rhubarb Crumble Pie

When I was a newly wed, we had an 80+ year old neighbor who had a German accent. He would frequently tell me to help myself to produce from his garden--which I gladly and thankfully did! One spring, he asked me if I wanted some "pipe plant". I was confused, and did not know what he was talking about! Finally, I realized he was talking about rhubarb!--it used to be called "pie plant". Soooo, enjoy this recipe which has been shared with many and is on page 128 in my cookbook!

1 c. flour
¼ tsp. salt
1 c. quick oats
½ c. sugar
1/3 c. melted real butter

3 –4 c. diced rhubarb
½ c. sugar
¼ tsp. cinnamon
1 T. butter

Combine flour, salt, oats and sugar. Stir in butter and mix until crumbly. Pat half of the crumbs onto the sides and bottom of a greased 9-inch pie plate. Save remaining half for topping.
Arrange rhubarb on crust. Sprinkle with sugar and cinnamon. Dot with 1 T. butter. Sprinkle remaining topping over filling. Bake 350˚ 40 minutes or until rhubarb is tender.

Grandma used to set her hot baked pies on the windowsill to cool. her granddaughters set theirs on the windowsill to thaw!

Thursday, June 9, 2011

Pasta Chef's Salad

This delicious salad is on page 44 in my cookbook, Recipes for a Full-Filled Life. It would be great for your summer picnic.

8 oz. pasta cooked and drained according to pkg. directions
3 medium tomatoes, chopped
½ - 1 pound diced Swiss cheese or other cheese of your choice
½ c. chopped red onion
1 can (15 oz.) baby corn, drained, corn cut in half
1 c. black olives, sliced
1 jar (15 oz.) artichokes, cut and drained, outside tough “leaf” removed
1 bunch romaine lettuce, torn

Combine salad ingredients in a large bowl. Add dressing and toss to combine.

½ c. salad oil
¼ c. red wine vinegar
1 tsp. oregano
1 ½ tsp. salt
¼ tsp. pepper
1 clove minced garlic
Mix dressings ingredients in a jar with a tight fitting lid shake to combine.

Optional: sprinkle salad with 1/3 c. fresh parmesan cheese.

Wednesday, June 1, 2011

It's Broken!!

Just to let you know that my computer is very ill!--I have lots of great summer-time recipes to share, and will be doing so asap!!

Sunday, May 22, 2011

Oriental Slaw

It's getting warmer outside, so I'm thinking of summer salads! This high-protein salad is delicious and simple to make.

1 pkg. (16 oz.) cole slaw mix, broccoli mix or combination
l c. salted sunflower kernels
5 green onions, sliced
l pkg. ramen noodles--save seasoning for another use
¾ c. slivered almonds

In a dry fry pan, crush ramen noodles and brown until golden. Cool. Set aside.
Brown almonds the same way. Cool. Set aside.
Combine slaw, nuts, onions, noodles and almonds in a large salad bowl. Add dressing and mix together just before serving.

3/4 c. oil
3/4 c. sugar
6 T. white vinegar
¾ tsp. soy sauce
Whisk oil into sugar, vinegar and soy sauce.

A generous man will himself be blessed, for he shares his food with the poor. Proverbs 22:9

Sunday, May 15, 2011

Oat Date Bars

Date filling:
1 ¼ c. dates
½ c. water
¼ c. sugar
1 T. lemon juice

Cookie base:
¾ c. butter
1 c. brown sugar
½ tsp. salt
1 ½ c. flour
1 c. old-fashioned oats

Combine filling ingredients in a saucepan. Cook over medium heat, stirring occasionally, until dates are soft.

Meanwhile cream butter, brown sugar and salt. Blend in flour and oats until particles are fine. Press 2/3 of crumbs into bottom of greased 13 x 9 inch pan. Spread with filling. Sprinkle with remaining crumbs; press down lightly.

Bake 350˚ 30-35 minutes, or until golden brown. Cool. Cut into bars.

Monday, April 25, 2011

Potato Patties

Try this recipe next time you have left-over mashed potatoes.

2 eggs
About 2 c. left-over mashed potatoes (with the added milk, butter and seasonings)
3-4 chopped green onions
salt and pepper to taste
oil and butter for cooking

In a large bowl, beat eggs. Add potatoes, onions and seasonings. Mix well. Heat about 1 T. oil and 1T. butter over medium heat in large fry pan. Form potato mixture into about 8 patties (mixture will be very soft). Cook in pan until golden on each side.

Wednesday, April 20, 2011

That's My King!

Happy Easter!

Picture courtesy of
Easter Sunday will be here in 3 days. I enjoy making a big meal for family and having a candy/treasure hunt outside. Hopefully the snow will be gone by then! But the most important part about Easter is Jesus' victory over death. The Bible says: "For God so loved the world, that He gave His one and only Son, that whoever believes in Him will not perish, but have everlasting life". Have a blessed Easter celebrating the Savior's resurrection.
"Praise be to the God and Father of our Lord Jesus Christ! In his great mercy he has given us new birth into a living hope through the resurrection of Jesus Christ from the dead, and into an inheritance that can never perish, spoil or fade-kept in heaven for you..." I Peter 1:3-4

Monday, April 18, 2011

Date Bars

I used Medjool Dates from the date farm. Any dates will do! The most common dates from the grocery store are Deglet Noor.
1 egg
½ c. sugar
½ c. butter, melted
1 c. chopped dates
¼ c. chopped pecans
½ c. flour
¼ tsp. salt
½ tsp. baking powder

Preheat oven to 325˚. Mix egg, sugar and melted butter in a medium bowl. Add dates and nuts. Mix together flour, salt and baking powder in a small bowl. Add to date mixture. Stir until just mixed. Spread into a greased 8 x 8 inch pan. Bake 30 minutes at 325˚ or until done. Cool. Cut into bars. Roll in powdered sugar.

Wednesday, April 13, 2011

How 'bout a date??

I have a new appreciation for dates!! We recently toured Shield's Date Garden near Palm Springs, CA. They have about 17 varieties of dates to sample. Yum! There is a video where the story of dates is told. Many man-hours go into date production. The 40 feet or higher trees must be climbed (ladders are permanently attached to some trees)to be hand pollinated. As the fruit begins to grow on the trees, they must be climbed again, thinned (to improve quality and size of dates)and covered with bags to protect the fruit. When the fruit is ready to pick, it does not all ripen at the same time, so the trees must be climbed and reclimbed many times. A single tree can produce 100 pounds or more per year, and may bear for a hundred years. I'll be making date bars soon and will share the recipe!

Wednesday, April 6, 2011

Currant Cookies

I love chocolate!--But these cookies do not have chocolate as an ingredient--but I still love them! This recipe is found on page 144 of my cookbook. Find dried currants near the raisins at your grocery store.

1 c. white sugar
1 c. brown sugar
1 c. real butter
1 c. oil
1 egg
2 tsp. vanilla

¼ tsp. salt
1 tsp. cream of tartar
1 tsp. baking soda
3½ c. flour

2 c rice krispies
1 c. dried currants
1 c. quick oats

In a mixer, cream together the sugars, butter and oil. Add egg and vanilla. Combine salt, cream of tartar, soda and flour. Add to creamed mixture until incorporated. Stir in rice krispies, currants and oats. Drop by tablespoonfuls 3” apart on lightly greased sheets. Bake 350˚ 8-10 minutes or until set and very lightly browned.

Friday, April 1, 2011

Cabbage and Kielbasa

This is easy and cheap! I like serving it with fresh fruit.
1-2 T. oil
1 large onion, chopped
about 10 c. shredded cabbage
about ½ pound kielbasa, cut
Salt and pepper

In a large skillet, cook onion in oil until tender. Add cabbage, season with salt and pepper. Place kielbasa on top. Cover with a tight-fitting lid and cook on medium-low until cabbage is tender as desired, stirring occasionally.

Monday, March 28, 2011

Peanut Butter Chocolate Chip Bars

This recipe is so easy--and you probably have all the ingredients on hand.

1 stick real butter, softened
½ c. sugar
½ c. brown sugar
½ c. creamy peanut butter
1 egg, beaten
1 tsp. vanilla
1 c. flour
½ c. quick oats
1 tsp. baking soda
¼ tsp. salt
1 c. semisweet chocolate chips

½ c. powdered sugar
2 T. creamy peanut butter
2 T. milk

In a mixing bowl, cream butter, sugars and peanut butter. Add egg and vanilla; mix well. Combine flour, oats, baking soda and salt; stir into creamed mixture. Spread into greased 13 x 9 pan. Sprinkle with chocolate chips. Bake 350˚ for 20-25 minutes or until lightly browned. Cool 15 minutes. Combine frosting ingredients; drizzle over bars. Cut while still slightly warm.

Friday, March 25, 2011

Baked Carrots Oregano

I've been putting photos of the foods featured in my cookbook on this blog. Printing costs are high, so I've opted to do this instead of photos in the cookbook. This recipe is found on page 73. I like to make the carrots, along with meatloaf and baked potatoes. Since they all bake at about the same temperature for about the same time, it's a great meal for a busy day!

1 pound carrots peeled and quartered lengthwise
2 T. water
sprinkle of oregano
salt to taste
3 T. butter

Preheat oven to 350˚.
Layer carrots in an 8 x 8 pan. Sprinkle with water, oregano and salt. Dot with butter. Cover and bake for 1 – 1 ½ hours until carrots are tender.

Monday, March 21, 2011

Chicken Cornbread Dinner

This recipe is featured on page 102 of my cookbook, which sells for $10 plus shipping, see order info on the sidebar.

My friend, Mary, together with her husband and children, work a dairy farm in central Wisconsin. She’s not only a great cook, but also preserves much of their garden produce every year. In addition to home schooling, she finds time to help those in need. Try her delicious and quick recipe.

6-8 boneless skinless chicken breast halves
6-8 slices cheese, cheddar or Swiss
1 can cream of chicken soup
½ can milk
1 box (6 oz.) cornbread stuffing
¼ c. melted real butter

Place chicken in single layer in greased 13x9 pan. Cover with cheese. Combine soup and milk and pour over chicken. Combine stuffing mix and butter and pour over all. Bake covered at 350˚ for 45 minutes. Serve with rice, potatoes, or pasta.

Some people are bothered by touching raw meat. Don’t let that stop you from preparing good food. Buy a box of 100 plastic disposable gloves.

Friday, March 18, 2011

Chicken Ranch Pizza with Bacon

This recipe is from my daughter-in-law, who is a wonderful cook! This pizza would be especially good served at a brunch, but would be great for dinner also.

1 (13.8 oz.) refrigerated pizza crust
1/3 c. Ranch dressing
1 (9.75 oz.) can chicken, drained
½ pound bacon, cooked and crumbled
3-4 chopped green onions
2 c. (8 oz.) shredded mozzarella cheese
½ c. shredded cheddar cheese

Preheat oven to 425˚. Grease a 13 x 9 pan. Place pizza crust in pan, stretching to fit. Top with Ranch dressing. Add the remainder of the ingredients in the order listed. Bake 15-18 minutes. Remove from oven and let sit 4-5 minutes before serving. Serves 3-4

Sunday, March 13, 2011

Happy St. Patrick's Day!

Did you know? St. Patrick is the patron saint of Ireland. As a missionary to Ireland, Patrick used the shamrock (3-leaf clover) to teach the people about the Christian doctrine of the Trinity: God the Father, God the Son, and God the Holy Spirit.
Happy St. Patrick's Day!