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Spinach Salad with Vinegar Dressing

Here's a delicious recipe I received from my Aunt Ruth. I love this vinegar dressing. Try it this weekend! Happy 4th of July! 

Vinegar Dressing:
1/2 cup olive oil
1/4 cup sugar
2 tablespoons red wine vinegar
1/2 teaspoon celery seed
1/2 teaspoon grated onion
1/2 teaspoon salt
1/2 teaspoon dry mustard

1/2 teaspoon paprika

6-8 cups torn spinach

6 button mushrooms, sliced
5 slices bacon, cooked and crumbled
4 boiled eggs, peeled and sliced
1 carrot, peeled and julienned


In a jar with a tight fitting lid, combine the first eight ingredients; shake well. Just before serving, combine spinach, mushrooms, bacon, boiled eggs, carrots, and croutons in a large salad bowl. Add dressing and toss to coat. Makes 6-8 servings.

Click here for a printable version of this recipe.

Fourth of July Menu Ideas

Here are a few menu ideas for your Fourth of July Celebration. Enjoy! 

Start your day with Blueberry Sourdough Pancakes, Biscuits and Gravy, or Easy Cinnamon Twists

Country Sausage Gravy

 Here's a recipe I make every year on the Fourth of July. Serve with Country Biscuits or Sourdough Biscuits. Enjoy! 

1 pound bulk sausage
1/3 cup flour
2 cups milk
1 teaspoon garlic powder
1 teaspoon ground black pepper

In large skillet, brown sausage over medium heat. Sprinkle flour over sausage and stir into grease to make roux. Slowly add milk and stir to thicken. Sprinkle with garlic powder and black pepper. Serve over biscuits. 
Click here for a printable version of this recipe. 

Taco Bowl Salad

Here's a recipe that's easy to make and fun to eat. Enjoy! 

8 flour tortillas
1/4 cup canola oil
2 pounds ground hamburger
2 tablespoons chili powder
1 tablespoon soy sauce
1 tablespoon minced onion
1 teaspoon onion powder
1/2 teaspoon ground cumin
15 oz can chili beans, drained

To make tortilla salad bowls, brush each tortilla with oil on both sides. On a large baking sheet, place each tortilla over a ball of wadded up tinfoil (about the size of a large orange). Bake in 400 degree oven for 8-10 minutes until tortillas are golden brown. 

While these are baking, brown hamburger in large skillet over medium high heat. When brown, add chili powder, soy sauce, minced onion, onion powder, ground cumin. Mix well. Add chili beans and simmer for 7-10 minutes. 

To assemble the taco bowls, place 1 cup of meat mixture in each bowl. Top with shredded lettuce, shredded cheddar cheese, diced tomatoes, sour cream, and salsa. Serves 8. 
Click here for a printable version of this recipe. 

Deborah Raney's Arby's-style Chicken Salad

DEBORAH RANEY's first novel, A Vow to Cherish, inspired the World Wide Pictures film of the same title and launched her writing career after twenty happy years as a stay-at-home mom. 

She is currently writing a new five-book series, the The Chicory Inn Novels. Deb and her husband, Ken Raney, recently traded small-town life in Kansas––the setting of many of Deb's novels––for life in the (relatively) big city of Wichita. They love traveling to visit four children and five grandchildren who all live much too far away. Visit Deb on the Web at

Deborah's Latest Book Release - Two Roads Home 

Nagging setbacks continue to challenge Grant and Audrey Whitman's initiation into the world of inn keeping, but larger challenges brew when an occasional flirtation leads to big trouble for the Whitman's son-in-law, Jesse. Jesse Pennington's outgoing personality has always served him well, especially in a career that has earned him and his wife Corinne a very comfortable lifestyle. 

But Corinne and Jesse are both restless—and for similar reasons, if only they could share those with each other. Instead, too many business trips and trumped up charges of harassment from a disgruntled co-worker threaten their marriage and possibly put their three precious daughters at risk. With their life in disarray, God is tugging at their hearts to pursue other dreams. Can Corinne and Jesse pick up the pieces of what was once a beautiful life before it crumbles beneath them? Purchase the book HERE. 

Deborah's Recipe for Arby’s-style Chicken Salad

6 chicken breasts, seasoned with salt, pepper and garlic salt, and either stewed or grilled under the broiler for 8-10 minutes on each side
2 medium apples, cored and diced
1 small-medium bunch of grapes (if grapes are large, slice in half)
1 small to medium onion finely chopped
diced celery, if desired
3/4- 1 cup pecan pieces
1 cup mayo mixed with 1-2 tablespoons lemon juice (This helps keep the diced apples from turning dark)

Chicken may be diced or shredded (Kitchenaide stand mixer paddle attachment works great for shredding poultry)

Add other prepared ingredients, except for pecans. Toss with mayo dressing and chill. Stir in pecans just before serving (to keep them from getting soggy). Serve on a lettuce leaf, or as filling for a wrap or croissant sandwich.

Zucchini Boats

Here's a recipe we tried this summer and dearly loved. A great way to use up your garden zucchini. Enjoy! 

3-4 medium zucchini, sliced in half, lengthwise
6-8 slices muenster cheese, halved
6-8 grape tomatoes, sliced in half
1/2 cup sliced black olives
1 teaspoon garlic powder
1 teaspoon seasoned salt
1/2 teaspoon black ground pepper
fresh basil, chopped

Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Place halved zucchini on baking sheet. Top with muenster cheese, halved tomatoes and black olives. Sprinkle with garlic powder, seasoned salt, and pepper. Bake for 12-15 minutes until cheese is golden brown and zucchini is crisp-tender. Garnish with fresh basil. Serve warm. Makes 6-8 boats. 
Click here for a printable version of this recipe. 

Bow Tie Pasta with Sausage and Sweet Peppers

Here's a delicious recipe to serve with my French Bread and Dipping Sauce. Enjoy! 

1 pound ground sausage
1 tablespoon olive oil
1 cup chopped onion
1/2 cup green pepper, diced
1/2 cup red pepper, diced
1 tablespoon minced garlic
1 can Italian-style tomatoes, diced
1 teaspoon balsamic vinegar
1 teaspoon oregano
1 teaspoon parsley
1 teaspoon basil
1/2 teaspoon sea salt
1/4 teaspoon black pepper
16 oz bow tie pasta, prepared
1/2 cup Parmesan cheese

In large skillet, brown sausage. Remove from pan and drain on paper towels. In same skillet add olive oil and saute onion, peppers, and garlic until tender. Add tomatoes and seasonings. Simmer for 7-10 minutes. While this is simmering, prepare pasta as directed. Boil for 10-11 minutes. Drain then stir in 1 tablespoon olive oil. To serve, spoon tomato sauce over pasta. Sprinkle with Parmesan cheese. Serves 6-8. Enjoy! 
Click here for a printable version of this recipe.

Karen Witemeyer's Chocolate Peanut Butter Crispies

Christy Award finalist and winner of both the ACFW Carol Award and HOLT Medallion, CBA bestselling author Karen Witemeyer writes Christian historical romance for Bethany House, believing the world needs more happily-ever-afters. She is an avid cross-stitcher and makes her home in Abilene, TX with her husband and three children. Learn more about Karen on her Website HERE. 

Karen's Latest Book Release - A Worthy Pursuit 

Stone Hammond is the best tracker in Texas. He never comes home empty-handed. So when a wealthy railroad investor hires him to find his abducted granddaughter, Stone eagerly accepts.

Charlotte Atherton, former headmistress of Sullivan's Academy for Exceptional Youths, will do anything to keep her charges safe, especially the little girl entrusted to her care after her mother's death. Charlotte promised Lily's mother she'd keep the girl away from her unscrupulous grandfather, and nothing will stop Charlotte from fulfilling that pledge. Not even the handsome bounty hunter with surprisingly honest eyes who comes looking for them.

When the teacher he's after produces documentation that shows she's the little girl's legal guardian, Stone must reevaluate everything he's been led to believe. Is Miss Atherton villain or victim? She acts more like a loving mother than an abductress, and the children in her care clearly adore her.

Then a new danger threatens, and Charlotte is forced to trust the man sent to destroy her. Stone becomes determined to protect what he once sought to tear apart. Besides, he's ready to start a new pursuit: winning Charlotte's heart. Purchase the book HERE. 

Karen's Recipe for Chocolate Peanut Butter Crispies

1 cup sugar
1 cup light corn syrup
2 cups chunky peanut butter
2 tablespoons margarine
5 cups Rice Krispies cereal
1 – 12 ounce pkg chocolate chips

In a large saucepan, combine the sugar and syrup. Cook and stir over medium heat for 5 minutes. Remove from heat. Stir in the peanut butter and margarine. Add the cereal. Mix until completely coated. Spread evenly in a 13x9" pan. Melt chocolate chips over low heat and spread over the cereal mixture. Chill an hour then cut.