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Baked Potato Soup

Here is a tasty recipe my mother-in-law gave me. It's quick, and easy, and so yummy. 

2/3 cup butter
2/3 cup flour
6 cups milk
1 teaspoon salt
1/2 teaspoon pepper
1 cup chopped ham or fried, crumbled bacon
1/3 cup onions chopped
4 large baked potatoes
8 oz. sour cream

In large saucepan, melt butter, then stir in flour. Add milk and cook until thickened. Add salt, pepper, ham, and onions. Scoop out potato, removing skin and add to soup. Finish by adding sour cream and heat till warm. Do not boil. Makes 6-8 servings.
Click here for a printable version of this recipe.

Apple Recipes to Share

Here are a few apple recipes for you to make this fall for your family. Enjoy! 

See more Apple Recipes HERE. 

Monster Cookies

Here's a recipe to make for your family when you want something big and hearty. Enjoy! 

1 cup crunchy peanut butter
1 cup brown sugar
1 cup sugar
1/2 cup butter, softened
3 eggs
2 teaspoons vanilla extract
1 cup flour
2 teaspoons baking soda
3 cups old fashioned oats
1 cup M&M's 
1 cup peanut butter chips
1 cup semi-sweet chocolate chips

Preheat oven to 325 degrees. In large mixing bowl, cream together peanut butter, brown sugar, sugar, and butter. Add vanilla and eggs, one at a time, beating well. In small bowl, combine flour, baking soda, and oats. Add flour mixture to creamed mixture until combined. Stir in M&M's, peanut butter chips, and chocolate chips. Using 1/4 cup, shape into balls. Place on greased baking sheet (9 cookies per sheet). Bake for 15-18 minutes until golden brown. Cool on wire racks. Makes 2 1/2 dozen.
Click here for a printable version of this recipe.

Chocolate Caramel Nut Bars

This is a favorite recipe we make during the holidays--but you can make them any time! Sometimes called Snickers Bars.

1- 14 oz. bag of caramels
2/3 cup evaporated milk (divided)
1 - two layer German Chocolate cake mix
1/2 cup margarine, melted
1 1/2 cups pecans, chopped
1 - 6 oz. package semi-sweet chocolate chips

Melt caramels with 1/3 cup milk over low heat or in microwave, stirring until smooth. In mixing bowl, combine remaining milk, cake mix, and margarine; mix well. Press 1/2 of cake mixture into bottom of greased 13X9 pan. Bake at 350 degrees for 6 minutes. Sprinkle 1 cup nuts and chocolate chips over crust. Top with melted caramel, spreading to edges of pan. Top with teaspoonfuls of remaining cake mixture; press gently into caramel. Sprinkle with remaining pecans, pressing lightly into top. Bake 350 degrees for 20 minutes. Cool slightly; refrigerate. Cut into bars to serve. Delicious!
Click here to view a printable version of this recipe.

Carrie Turansky's Coronation Chicken Sandwich

Carrie Turansky is the author of more than a dozen novels and novellas, and is the winner of the ACFW Carol Award, the Crystal Globe Award, and the International Digital Award. She has been the finalist for the Inspirational Readers Choice Award, the ACFW Carol Awards and Genesis Contest. When she’s not writing she enjoys working in her flower gardens, arranging flowers for special events, collecting teacups, and cooking healthy meals for family and friends. She lives in New Jersey with her husband, Scott, who is a pastor, counselor and author. They enjoy traveling for ministry, research, and to see their five adult children and four grandchildren.Carrie enjoys connecting with readers on my website and blog:

Carrie's Newest Book Release: The Daughter of Highland Hall 

Book two in the Edwardian Brides Series, The Daughter of Highland Hall, follows 18-year-old Kate Ramsey on a journey of faith and self-discovery as she travels to London to make her debut in society. Her overbearing aunt insists she secure a marriage proposal from a wealthy, titled man to gain a position and secure her future. As Kate begins making the round of balls and garden parties, she attracts the attention of Edward Wellington, who seems to have all the qualifications she is looking for, yet, she’s not sure if he is the best choice. Will that lifestyle bring her true happiness?

When a shocking family scandal forces Kate out of the social spotlight, she has time to volunteer with medical student Jonathan Foster, the handsome and caring brother of her governess. Jonathan, a strong Christian, is determined to help the poor in London’s East End. As her friendship with Jonathan deepens and her faith grows, Kate begins to envision a different kind of future, one that includes Jonathan. Is she ready to make the sacrifices that choice would require? If she does, what will her family and society think?

Carrie's Recipe for Coronation Chicken Sandwich

On my last trip to England I enjoyed a Coronation Chicken Sandwich and thought it was very tasty. Here's a recipe that's very similar to what I ate in England. This would be great for a tea party. 

Leftover cooked chicken (or 1 chicken breast)
1 - 2 tablespoons Mayonnaise
1 - 2 tablespoons Greek yogurt
1 - 2 tablespoons Mango chutney

1/2 medium apple, peeled and chopped
1/4 cup sliced almonds
1/4 cup dried cranberries
Dash or two of Curry powder
Dash or two of Coriander

salt and pepper
Crusty white or wheat bread
Watercress or baby leaf salad

Shred the cooked chicken, or poach 1 small chicken breast in water for 10 minutes, then cool and shred.

Mix with equal dollops of mayonnaise and Greek yogurt, and a spoonful of mango chutney. Stir in chopped apple, almonds, and cranberries. Add a dash or two of mild curry powder, and coriander. Season with salt, pepper.

Butter slices of crusty bread, fill with the chicken mixture and some watercress or baby leaf salad. Play some British music or watch Downton Abbey and enjoy! Serves 2.

Spiced Applesauce Muffins

Here's a recipe perfect for Autumn Weekends. It reminds me of a recipe I made when I was a girl in my first year of 4-H cooking, baking with my Grandma Swiler. Make some for your family today! 

1/2 cup butter, softened
3/4 cups sugar
1 egg
1/2 teaspoon vanilla extract
1 cup applesauce
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/8 teaspoon cloves

1/3 cup butter, melted
1/3 cup sugar
1 1/4 teaspoons cinnamon

Preheat oven to 375 degrees. In large bowl, cream butter and sugar. Add egg and vanilla, mixing well. Stir in applesauce. In small bowl, combine flour, baking powder, salt, cinnamon, allspice, and cloves. Stir into creamed mixture. 

Fill paper-lined muffin cups 3/4 cull. Bake for 20-25 minutes until golden brown. Cool for 5 minutes. For topping, melt butter in small bowl. In another small bowl, combine sugar and cinnamon. Dip muffin tops in butter and then sugar mixture. Set on wire rack to cool. Makes 1 dozen. 
Click here for a printable version of this recipe. 

Baked Mexican Egg Rolls

Here's a new recipe we love. Thanks to my niece Nicole, for introducing it to us!

1 pound chicken breast strips, chopped into small pieces
1-15 oz can drained black beans
1 -11 oz Mexican-style corn
1/2 cup diced onion
1/4 cup minced black olives
2 tablespoons minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon chili powder
1 teaspoon cumin
2 cups Mexican blend cheese, shredded
1-16 oz. package egg roll wraps

In large skillet, fry chopped chicken strips in 3 tablespoons canola oil until golden brown. Add black beans, corn, onion, black olives, garlic, spices, and cheese. Allow to cool for 10-15 minutes. To prepare the egg rolls, moisten edges of each egg roll and place 3-4 tablespoons of filling in the lower half. Fold as you would per directions on egg roll container. Please each on greased baking sheet. Brush tops with canola oil. Bake in preheated 400 degree oven for 20-25 minutes until golden brown. Turn rolls as needed to prevent burning on one side. Allow to cool. Cut diagonally and serve with guacamole, sour cream, and/or salsa. Makes 42 pieces. So good!! 
Click here for a printable version of this recipe.

Amanda Cabot's Summer Pasta Salad

Amanda Cabot is the bestselling author of more than thirty novels including the Texas Dreams trilogy, the Westward Winds series, and Christmas Roses. A former director of Information Technology, she has written everything from technical books and articles for IT professionals to mysteries for teenagers and romances for all ages. Amanda is delighted to now be a full-time writer of Christian romances, living happily ever after with her husband in Wyoming. Learn more about Amanda and her books HERE.

Amanda's latest book release - At Bluebonnet Lake 

Her life is set to warp speed. His is slowing to a crawl. But love has its own timing. 

Marketing maven Kate Sherwood’s world is fast-paced, challenging, and always changing. The last thing she wants to do is grind to a halt at Rainbow’s End, a dilapidated resort in the Texas Hill Country. Still, she cannot deny her ailing grandmother’s request to visit the place where she and her deceased husband spent one glorious week fifty years ago. There, Kate meets Greg, who appears to be the resort’s unassuming handyman. But there’s more to Greg than meets the eye—billions more, in fact.

Kate isn’t looking for romance, but she can’t deny the sparks of attraction that fly every time she and Greg are together. Could there be a future there? Or will Kate’s long-sought promotion take her back to the big city? Amanda Cabot invites you to step into a place away from the pressures of the day. You might be surprised by what you find at Rainbow’s End. Buy Amanda's book HERE.

Amanda Cabot’s Summer Pasta Salad
Place in food processor and process with steel knife until smooth:

2 cups cottage cheese (My preference is for fat free, but any kind is fine.)
½ cup grated Parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon black pepper

Pulse in:

28-30 ounces canned tomatoes, undrained (I prefer salt-free.)
Cook and drain:
1 pound pasta (I prefer mini penne, but any small pasta will work.)

Stir the tomato-cheese mixture into the pasta and chill thoroughly before serving. Note: the mixture will appear soupy when you first mix it, but the pasta will absorb some of the liquid as it chills. Serves 8.