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.

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!

Thursday, March 10, 2011

Spinach Tortellini Soup

Here's a new recipe--simple and delicious!

2-3 oz. bacon, diced
1 medium onion, finely chopped
3 cloves garlic, minced
48 oz. low sodium chicken broth
2 tsp. Italian seasoning
18 oz. frozen cheese tortellini
1 can (28 oz.) crushed tomatoes in puree
8 oz. fresh spinach, stemmed and chopped
salt and pepper to taste
about 1 c. fresh grated Parmesan cheese

Cook bacon in a soup kettle over medium heat until crisp. Add onions; cook 3-4 minutes or until soft. Add garlic; cook 1 minute longer. Add chicken broth and Italian seasoning. Bring to boil; simmer for 5 minutes.

Meanwhile, cook tortellini according to package directions; drain. Add cooked tortellini to soup mixture. Stir in crushed tomatoes; simmer 5 minutes longer. Add spinach; cook until spinach is wilted, about 3 minutes. Salt and pepper to taste. Garnish each bowl with cheese.