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Mini Mexican Quiches


Here's a yummy recipe to serve for your next weekend brunch. Enjoy! 

1/2 cup butter, softened
3 oz. cream cheese, softened
1 cup flour
1 cup cheddar cheese, shredded
4 oz. can chopped green chilies
2 eggs
1/2 cup whipping cream
1/2 teaspoon salt
1/4 teaspoon black pepper

In mixing bowl, cream together butter and cream cheese. Add flour. Beat until well blended. Shape into 24 balls. Refrigerate for 20 minutes. Press balls into bottom of greased miniature muffin pan. Sprinkle a teaspoon of cheese and 1/2 teaspoon of chilies into each shell. 

In small bowl, beat eggs, whipping cream, salt and pepper. Spoon into shells to fill. Bake in preheated 350 degree oven for 30-35 minutes until golden brown. Cool for 5 minutes before serving. Serve with taco sauce. Makes 2 dozen.
Click here for a printable version of this recipe.

Chicken Fried Steak

Here's a down-home recipe for all your hearty eaters. Comfort food deluxe! 

2 pounds round steak
2 cups crushed saltine crackers
1 cup flour
2 teaspoons seasoned salt
1/2 teaspoon pepper
3 eggs
1/2 cup buttermilk

Gravy:
1/4 cup flour
3-4 cups milk

Pound steaks to tenderize. In shallow bowl, stir together crushed saltine crackers, flour, seasoned salt, and pepper. In another shallow bowl mix together eggs and buttermilk.  Dredge each steak first in  cracker mixture, then in egg batter, and again in cracker mixture. Pat cracker mixture onto the surface of each steak until completely coated. 

Heat 1/4 cup canola oil in large skillet. Fry steaks until golden brown, approximately 3-5 minutes on each side. When done, keep warm on paper towels. To make gravy, scrape the bottom of the skillet with a spatula to release crumbs for gravy. On medium heat, stir in flour to make paste. Add milk and continue to cook until thickened. Season with salt and pepper to taste. Spoon gravy over steaks to serve. Enjoy!  
Click here for a printable version of this recipe.

Deborah Raney's No Knead French Bread

Deborah Raney's books have won numerous awards, including the RITA, National Readers Choice Award, HOLT Medallion, and the Carol Award, and have twice been Christy Award finalists. She and her husband, Ken, recently traded small-town life in Kansas the setting of many of Deborah s novels for life in the (relatively) big city of Wichita, where they enjoy gardening, antiquing, movies, and traveling to visit four children and a growing brood of grandchildren who all live much too far away. Visit Deborah on the web at DeborahRaney.com.

Deb's Most Recent Book Release: Home to Chickory Lane 


Audrey Whitman’s dreams are coming true. Now that their five kids are grown, she and her husband, Grant, are turning their beloved family home into a cozy bed and breakfast just a mile outside of Langhorne, Missouri.

Opening weekend makes Audrey anxious, with family and friends coming from all over to help celebrate the occasion. But when Audrey’s daughter, Landyn, arrives, the U-Haul she’s pulling makes it clear she’s not just here for a few days. Audrey immediately has questions. What happened in New York that sent Landyn running home? Where was Landyn’s husband, Chase? And what else was her daughter not telling her? One thing was for sure, the Chicory Inn was off to a rocky start. Can Audrey still realize her dream and at the same time provide the comfort of home her daughter so desperately needs? Purchase the book HERE.

Deb's Recipe for Homemade French Bread (no-knead)

This is such an easy recipe! Time consuming to wait for it to rise, etc., but very easy to mix since it requires no kneading––only "punching down." If you have dough hooks on your mixer, you can probably use those to "punch it down" but a wooden spoon works just as well. My mom got the recipe from my friend Rhonda's mom, who got it from her mother, Minta. This has been in my family for as long as I can remember...well over 50 years and is one we often make for company. The leftovers (rare!) make wonderful French toast, too! 




FRENCH BREAD
In a small bowl, dissolve 2 packages of yeast and 1 tsp. sugar in ½ cup warm water.

Meanwhile, in an extra large bowl, measure ½ cup sugar, 1/2 cup butter, 2 rounded teaspoons salt, and 2 cups very hot water.

When mixture is cooled to lukewarm, add yeast mixture and stir well. Mix in 6 cups of all-purpose flour. (I usually beat the first 3 cups in with a hand mixer, and the rest by hand with a wooden spoon.)

Cover bowl with a tea towel and put in a warm place to rise. Every 10 minutes, beat dough down with the wooden spoon. Do this five times.

Then divide dough in two or three lumps and turn each out on a floured counter top. Let rest for 10 minutes.

Shape dough into long French loaves (I usually make 3, but you can do 2 huge ones if you prefer) and place each loaf diagonally on a separate, large, greased cookie sheet. (When shaping the dough into loaves, I usually end up working more flour into each loaf to make it stiff enough to work with.)

Let rise for about 10 minutes, then slash diagonally about ¼ inch deep every 2-3 inches. Let rise another 20-30 minutes.

For an extra crusty top, brush on mixture of egg and milk (1 egg, 1 Tblsp milk) just before baking. (Or "paint" with a stick of butter when the loaves come out of the oven.)

Bake at 400 degrees for 20 minutes. Immediately remove from pan. Wrap in foil when cool.

Michele's Chocolate Chip Cookies


Here's a recipe I received from Michele Cook, fashioned after the Neiman Marcus $250 Cookies, with just a couple of changes on my part. Very good. Enjoy! 

1 cup butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups flour
2 cups old-fashioned oats
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
12 oz bag mini chocolate chips
1 1/2 cups chopped pecans

Preheat oven to 350 degrees. In a large mixing bowl, cream together butter and sugars. Add eggs and vanilla. In small bowl, combine flour, oats, baking powder, baking soda, and salt. Add to creamed mixture and mix well. Add chocolate chips and pecans. Roll into walnut-sized balls and place on a greased cookie sheet. Bake for 9-12 minutes until golden brown. Makes 4 dozen. 
Click here for a printable version of this recipe.

Grandma's Coleslaw

This is great for summer picnics.


4-6 cups cabbage, shredded
1 large carrot, peeled and shredded
1 cup salad dressing
3 tablespoons red wine vinegar
3 tablespoons sugar
2 tablespoons olive oil

1 tablespoon minced onion
1 teaspoon celery seed

In food processor, shred cabbage and carrots then place in medium bowl. In glass measuring cup, stir together salad dressing, vinegar, sugar, oil, minced onion, and celery seed. Pour dressing over vegetables. Refrigerate for several hours or overnight. Serves 8-10

Click here for a printable view of this recipe.

Mary Hamilton's Incredible Whole Grain Waffles

Mary L. Hamilton grew up at a youth camp in southern Wisconsin, much like the setting for her Rustic Knoll Bible Camp series. Book 1, Hear No Evil, was a 2012 semi-finalist in ACFW’s Genesis contest, and won awards in the Blue Ridge Mountain Christian Writers Conference and the Cat 5 contest. The series continues with the recent release of Book 2, Speak No Evil. While raising her own three children, Mary was active in youth ministry--hosting small group Bible studies, pancake suppers and breakfast with her special recipe waffles. When she’s not writing, Mary loves knitting, the outdoors and nature. She and her husband make their home in TX with a rescued Golden Retriever. Learn more about Mary and her writing at www.maryhamiltonbooks.com

Mary’s Latest Book Release: SPEAK NO EVIL

Book 2 Rustic Knoll Bible Camp series

Having his younger sister at camp was a pain, but Taylor Dixon never expected the pain would go so deep.

At 15, Taylor dreams of getting his driver’s license and driving racecars when he’s older. Only his younger sister, Marissa, believes in his dreams, but her adventurous spirit keeps landing him in trouble. Dad predicts he’s heading for the same jail cell as his once-favored older brother and refuses to let Taylor get his license unless he stays out of trouble.

Taylor returns to Rustic Knoll Bible Camp expecting softball, swimming and sermons. Then he discovers a classic Mustang in the camp’s machine shed, and the owner’s invitation to help restore it fuels his dream of driving racecars. But when Marissa falls for his snobbish cabin mate, the ensuing war of words and pranks escalates until it threatens to destroy both the car and his dreams for the future.

Will Taylor fulfill Dad’s prediction? Or will the message of the old Mustang’s engine set him free from the prison he built himself? View the Video Trailer HERE.


Mary Hamilton's Incredible Whole Grain Waffles

1/3 cup quick-cooking oats
½ cup all purpose flour
½ cup corn meal
¾ cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
2 eggs
1/3 cup vegetable oil
2 teaspoons lemon juice + enough milk to equal 2 cups
1 teaspoon vanilla

Preheat waffle iron.In a large bowl, mix together dry ingredients. Add eggs, milk and lemon juice mixture, vanilla and vegetable oil and whisk just until all ingredients are mixed. Drop by ladleful onto hot, greased waffle iron and cook until lightly browned.

Best when topped with peanut butter, applesauce, maple syrup and sprinkled with a few mini chocolate chips. Makes 24 waffles.

(Pancake variation: The same recipe can be used for pancakes but substituting 2 cups regular buttermilk for the milk/lemon juice mixture will make a nice thick batter that results in fluffy pancakes. Because the batter is so much thicker, the recipe will make fewer pancakes.)

Steamed Asparagus Veggie Medley



Here's a colorful side dish to serve with your favorite chicken, pork, or steak recipe.

1 pound fresh asparagus, cut into 1" slices
2 large carrots, peeled, julienned
1 medium zucchini, julienned
1 green pepper, sliced 
3 tablespoons butter
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/4 teaspoon ground black pepper
1 cup English walnuts, coarsely chopped

Place vegetables in a 9x9" microwavable dish. Dot with butter. Sprinkle with garlic powder, seasoned salt, and black pepper. Cook in microwave for 4-6 minutes until tender, gently stirring after each 2 minute intervals. Garnish with English walnuts. Serves 4-6.
Click here for a printable version of this recipe.

Chicken Cordon Blue

Here is an easy, yet elegant recipe for a special dinner. Serve with Asparagus with Mushroom Cream Sauce and Onion Crescent Rolls. Delicious. 

6 boneless skinless chicken breast halves
8 oz Mozzarella cheese ~ 6 thick slices 
6 slices ham
3 tablespoons olive oil
Seasoned Salt

Flatten chicken to 1/4 inch thickness. Place slice of Mozzarella cheese and ham on each to within 1/4 inch of edges. Fold in half; secure with a toothpick. Brush with oil and sprinkle with Seasoned Salt. Bake at 350 degrees for 20-30 minutes or until juices run clear. Serve with rice and green vegetable. Makes 6 servings. Enjoy! 
Click here for a printable version of this recipe.