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Broccoli Cheese Soup

Here's a delicious recipe to try on a cool spring night when you need a little comfort food. Great with Sourdough Baguettes. 

1 onion, chopped
1 carrot, shredded
2 tablespoons butter
2 chicken bouillon cubes
1 cup water
1 10-oz package frozen broccoli
3 tablespoons flour
2 cups milk
1 teaspoon lemon juice
3 thick slices Velvetta Cheese
1/4 teaspoon salt
1/4 teaspoon pepper

In a large saucepan, saute onion and carrot in melted butter until tender. Add water and bouillon cubes and bring to boil. Add broccoli and cook until tender. In a small bowl, make paste with flour and 1/3 cup milk. Add to soup along with remaining milk, lemon juice, and slices of Velvetta. Season with salt and pepper. Serves 4-6
View printable version of this recipe.


Snickerdoodles have long been a family-favorite at our house. This is a recipe given to me by my grandmother on my mom's side. Mattie Evans, the heroine in Snow Melts in Spring likes to bake and this is one of her recipes, too. (You will also find this recipe in the back of my first book.)

1 cup shortening
1 1/2 cups sugar
2 eggs, beaten
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon soda
1/2 teaspoon salt

In medium sized bowl, mix shortening, sugar and eggs until soft. Sift together remaining ingredients in separate bowl and add to shortening mixture. Chill dough for 30 minutes. Preheat oven to 400 degrees. In small bowl, mix 2 tablespoons sugar and 2 teaspoons cinnamon and set aside. Form cookie dough into walnut-sized balls and dip tops into sugar mixture. Place 2" apart on ungreased cookie sheet. Bake 8-10 minutes until lightly brown but still soft. These cookies puff up first, then flatten out with crinkled tops. Makes 4 dozen. Hope you enjoy them!

Click here for a printable version of this recipe. 

Linda White's Corn Chowder

Linda J. White writes FBI thrillers from her home in rural Virginia. Her husband of 40+ years, Larry, was a video producer/director at the FBI Academy for over 27 years. Mother of three grown children, Linda is also a national-award winning journalist and a women’s ministry speaker. She loves Jesus, her family, dogs and books in that order. She’s a member of National Press Women, American Christian Fiction Writers, and other professional groups. When she’s not writing, she can be found playing with Keira, her Sheltie, reading a book, or dreaming of the beach. Learn more about Linda and her books at

Linda's latest book release: Words of Conviction

Abingdon Press, April 2014

One August night, Zoe, the five-year-old daughter of powerful Senator Bruce Grable, is abducted from her bedroom in Washington. The FBI brings in Special Agent Mackenzie Graham, a forensic psycholinguist, to analyze the written threats of the vengeful kidnapper. An expert at what she does, Kenzie probes criminal minds more accurately than she does her own heart.

Working alongside fellow FBI Agent John Crowfeather, Kenzie refuses to acknowledge her mysterious attraction to John, and continues to build walls she believes will protect her, not only from John, but from God as well. John is no fan of hers, either, but they have little time to dwell on it as the case grows more dangerous.

The race is on to save Zoe. Can Kenzie and John rescue the girl before it’s too late? Or will their misguided convictions cost a little girl her life? Buy the book HERE.

Linda's recipe for Corn Chowder

When snow or a cold rain is falling, there’s nothing quite as comforting as a bowl of homemade corn chowder. Our family loves this recipe, which I’ve developed over the years.

6 slices of bacon
1 onion, diced
2 celery stalks, sliced
4 Redskin potatoes, unpeeled, diced
¾ cup water
2 cups milk or half-and-half*
2 14-oz cans cream-style corn
1 15-oz can whole corn, undrained

In a heavy pot, cook bacon until crisp. Remove, reserving 2 T of fat. Saute onion and celery in the bacon fat; add potatoes and water. Cook until potatoes are tender, about 20 minutes. Add corn, then milk and heat through. (Do not boil.) Serve hot, with crumbled bacon on top.

*The higher the butterfat content, the higher in calories this recipe will be. I usually use regular milk, or mostly regular milk with a little half-and-half.

Roasted Garlic Chicken with Vegetables

Here's a yummy recipe for roasted chicken -- tender and oh so tasty! 

2 tablespoons butter
1 clove garlic, minced
1/2 teaspoon dried sage
1/2 teaspoon thyme
1/4 teaspoon black pepper
1 chicken, (3+ pounds)
1 teaspoon crushed rosemary
1 cup onion, diced
1 cup celery, diced
2 cups chicken broth

6-8 red potatoes, cut into quarters
3 sweet potatoes, peeled and cut into chunks
3-4 carrots, peeled and cut into chunks
1 tablespoon olive oil
salt and pepper

Preheat oven to 375 degrees. In a small bowl combine butter, garlic, sage, thyme, and pepper. Loosen the skin from the chicken breast and stuff with 3/4 garlic mixture. Rub the remaining butter mixture on top. Sprinkle with rosemary. Place onion and celery in chicken cavity. Place chicken in roasting pan and pour broth into pan. Cover with lid and roast for 1 hour. 

In large bowl, pour oil over prepared vegetables. Sprinkle with salt and pepper. Mix together until vegetables are coated with oil. Place in baking dish. Pour 1/2 cup of chicken stock over vegetables. Bake for 45-60 minutes until vegetables are tender. Uncover chicken and continue roasting for another 40 minutes until juices run clear. Transfer chicken to serving dish and allow to stand for 15 minutes before serving. Arrange vegetables around the chicken and serve. Serves 6-8. 
Click here for a printable version of this recipe. 

Quick and Easy Lasagna

This is such an easy recipe. I served this at a local writer's retreat and they asked me to share it with them. I hope you'll enjoy making it for your family!

15 strips ribbed lasagna
1 lb. bulk sausage
48 oz. jar of favorite spaghetti sauce
15 oz. cottage cheese, small curd
12 oz. grated Mozzarella cheese
1/4 cup Parmesan cheese

In medium skillet, brown sausage until fully cooked. Add spaghetti sauce and cook for 7-10 minutes. Remove from heat. In greased 9X13 baking dish, pour 1/4 cup spaghetti sauce to cover bottom of pan. Place three strips of uncooked lasagna, lengthwise. Spread in layers, 1/3 spaghetti sauce, 1/3 cottage cheese, and 1/3 mozzarella cheese. Repeat layering process twice. Sprinkle top layer with Parmesan cheese. Cover and bake in 375 degree oven for 30 minutes. Remove cover and continue baking an additional 20-30 minutes. Let stand 10 minutes before cutting. Delicious! Serve with salad and French bread.
Click here for a printable version of this recipe.

Cookbook Preview ~ Georgia Cooking in an Oklahoma Kitchen

Trisha Yearwood, host of Food Network’s Trisha’s Southern Kitchen, is adored by fans as one of country music’s top stars, but among family and friends, Trisha Yearwood is best known for another talent: cooking.

Throughout her life–from her humble roots in Georgia to her triumphant recording years in Nashville and a fulfilling married life with husand Garth Brooks in Oklahoma–Trisha has always enjoyed feeding those she loves. Now she dishes up a collection of more than 120 of her go-to recipes in a tribute to both home-grown cooking and family traditions.

Trisha believes a recipe always tastes better when it has a memory attached to it. Here, she teams up with her mother and sister to share their family’s best-loved recipes. This is the kind of classic comfort food you’ll want at the heart of your own family’s mealtime memories. Inside is a full menu of Southern fare with a contemporary twist. But you don’t have to be a Southerner to enjoy Yearwood family favorites such as:

Trisha’ s Chicken Tortilla Soup
Gwen’s Fried Chicken with Milk Gravy
Stuffed Pork Chops
Breakfast Sausage Casserole
Blackberry Cobbler
Banana Pudding

Along with the recipes for inviting soups, textural salads, home-style family entrées, colorful side dishes, and irresistible desserts, Trisha shares everything from charming personal anecdotes to practical advice, time-saving tips, and creative ingredient substitutions to accommodate all tastes.

With full-color photographs taken in and around Trisha’s homes and a foreword by Garth Brooks, this soul-warming slice of Southern life will delight country music fans and home cooks alike. Best of all, this is un-pretentious food that is easy to put together, satisfies even big country appetites, and tastes like home. Trisha’ s warm evocations of pre-paring food for loved ones will transport you back to your own childhood. These are recipes you’ll enjoy with your family for years to come. Buy the cookbook HERE.

Old Fashioned Oatmeal Cookies

Here's a recipe you are sure to enjoy. It reminds me of the oatmeal cookies I used to eat as girl, and my husband devours these by the handful. This makes a lot of cookies, but you'll be glad you made plenty, when you see how fast they disappear.

3 cups old fashioned oats
4 cups flour
3 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
2 cups butter, softened
1 1/2 cups sugar
1 1/2 cups brown sugar
4 eggs
1 tablespoon vanilla extract
1 cup raisin, chopped

4 cups powdered sugar
5-6 tablespoons milk, as needed

Preheat oven to 350 degrees. In medium bowl, combine oats, flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In large mixing bowl, cream together butter and sugars. Add eggs one at a time. Stir in vanilla. Gradually add flour mixture, and then chopped raisins.

Drop by tablespoonfuls onto a parchment-lined baking sheet. Bake for 11-15 minutes until edges are golden brown. Cool on wire rack. 

To make icing, whisk together powdered sugar and milk until smooth. Spread over cooled cookies and allow to set. Makes 5-6 dozen.
Click here for a printable version of this recipe.

Joan's Peanut Butter Cookies

This is a recipe from a lady at our church who makes the best cookies. Enjoy! 

1 cup shortening
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1 cup peanut butter, chunky
3 cups flour
2 teaspoons soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar

Preheat oven to 350 degrees. In large mixing bowl, cream together shortening and sugars until fluffy. Add eggs and vanilla, and then peanut butter; mix well. In small bowl, mix together flour, soda, baking powder, salt and cream of tartar. Add dry ingredients to butter mixture. Mix well. 

Roll into walnut sized balls and dip in sugar. Place on ungreased cookie sheet. Make crisscross indention with fork. Bake for 10 minutes until golden around edges. Makes 4 dozen.
Click here for a printable version of this recipe.
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