Search Recipes or Ingredients

Cranberry Almond Cookies

Here's a yummy recipe to try during the holidays.

1 cup butter, softened
1 cup brown sugar, packed
1 cup sugar
2 eggs
2 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda 
2 cups white chocolate chips
1 cup dried cranberries1 cup slivered almonds

Preheat oven to 350 degrees. In large mixing bowl, cream together butter and sugars. Mix until light and fluffy. Add eggs and vanilla. Mix well. In small bowl, combine flour, salt, and baking soda. Add to butter mixture and mix well. Stir in dried cranberries, white chocolate chips, and almonds. Drop by teaspoon 2" apart on parchment lined baking sheets and bake for 10 minutes until golden brown. Makes 4 dozen. Enjoy! 
Click here for a printable version of this recipe.

Party Sausages

Here's a recipe to try this Christmas for a family gathering. Enjoy! 

2 - 14 oz. Lit'l Smokies smoked sausages
1 bottle (8 oz) Catalina salad dressing
1 bottle (8 oz) Thousand Island dressing
1/2 cup brown sugar
1/2 cup pineapple juice
1/4 cup minced onion

Heat sausages in large skillet with 1 tablespoon oil. Transfer cooked smokies to slow cooker. Add remaining ingredients to skillet. Cook and stir over medium heat until sugar is dissolved. Pour over sausages. Heat on low for 1-2 hours. Serves 16. 
Click here for a printable version of this recipe. 

Jolene Philo's Wild Plum Pudding

Jolene Philo is the daughter of a disabled father and the mother of a child with special needs. After a 25 years as an elementary teacher, she left education in 2003 to pursue writing and speaking. Since then her articles have appeared in regional and national publications including Focus on the Family, Home Cooking, and ParentLife. Her books, A Different Dream for My Child and Different Dream Parenting were released by Discovery House Publishers in 2009 and 2011. 

She speaks throughout the United States about parenting children and adults with special needs and post-traumatic stress in children. Her BLOG provides resources and encouragement for parents of kids with special needs. She also blogs about life on her dusty gravel road  at With their two children married and on their own, Jolene and her husband are kicking up their empty nester heels in Boone, Iowa.

Jolene's Latest Book: Different Dream Parenting

Parenting can be difficult and tiring, especially when you have a special needs child with medical, behavioral, or educational issues. In Different Dream Parenting, author Jolene Philo offers guidance and encouragement through biblical insights and her own personal experiences. Find spiritual wisdom, practical resources, and tools that can help you become an extraordinary advocate for your child. Discover how you can move beyond the challenges and experience the joy of being your child's biggest and best supporter.

Jolene's Wild Plum Pudding Recipe

This heirloom recipe came from my grandmother’s grandmother who lived in the late 1800's. In those days, wild plums were plentiful on the prairie. Wild plum trees still grace the fence rows and ditches of the Midwest. They flower in early spring and are ready to pick in late July and August. But, cooks without access to wild plums can substitute tart pie cherries for almost the same taste.

1 cup sugar                                                               
1 cup butter                                                             
2 eggs
2 cups flour
1 teaspoon soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon cloves
1 cup buttermilk
1 cup canned wild plums (or canned tart pie cherries)  - pit, drain and keep juice

Pudding: Preheat oven to 350 degrees. Cream sugar, butter and eggs. Combine dry ingredients (flour, soda, and spices) and alternate adding dry ingredients and buttermilk to creamed mixture. Carefully fold in plums. Pour into a greased 9 x 13 pan. Bake 35 – 45 minutes.

Plum Sauce:  Drain plum juice into a two cup measuring cup. Add 1 tablespoon lemon juice and enough water to equal two cups. (My sister adds ¼ cup rum in place of some of the water.) Pour into a sauce pan. Blend together 1 cup brown sugar and 1 ½ tablespoons cornstarch. Add to liquid in pan and cook over medium heat until it thickens. Add 1 tablespoon butter and 1 teaspoon vanilla. To serve: Cut into squares and serve with warm plum sauce.

Garlic Rosemary Braid

Here's a recipe our girls took to the county fair and won Grand Champion with. So tasty and smells divine. 

9 - 9 1/2 cups flour
1/2 cup sugar
3 packages active yeast
3 teaspoons salt
1 1/2 cups milk
1 cup water
3/4 cups butter, divided
1 egg
2 tablespoons minced garlic
1 tablespoon dried rosemary
1 1/2 teaspoons garlic salt

In large mixing bowl, combine 3 cups flour, sugar, yeast, and salt. In a small saucepan, heat milk, water, and 1/2 cup butter until butter starts to melt. Add to dry ingredients and mix together until moistened. Add egg, garlic and rosemary. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic for 5-6 minutes. Cover and allow to rise one hour or until double. 

Punch down and turn out onto a lightly floured surface. Divide into thirds. Divide each portion into three pieces. Shape each into an 18" rope. Place three ropes on a greased baking sheet and braid. Pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise in warm place until double, about 30 minutes. 

Bake at 350 degrees for 15 minutes. Melt remaining 1/4 cup butter and add garlic salt.  Brush over bread. Sprinkle with additional dried rosemary if desired. Bake an additional 10-15 minutes until golden brown. Remove from pans to cool on wire racks. Makes 3 loaves. Delicious! 
Click here for a printable version of this recipe.

Cheddar-Bacon Scones

Here's another delicious scone recipe and just goes to show that scones don't always have to be sweet to be enjoyable! 

2 cups flour
1 teaspoon salt
2 teaspoons baking powder
5 tablespoons butter
1 cup cheddar cheese, grated
1 tablespoon minced onion
2 teaspoons dried parsley
5 pieces bacon, cooked, and crumbled
1 cup sour cream

Preheat oven to 425 degrees. In medium bowl, mix together flour, salt, and baking powder. Cut in butter until crumbly. Add cheese, onion, parsley and bacon. Mix together until evenly distributed. Add sour cream and mix well until dough forms together. (I use my hands for this.) Pat the dough into a circle and divide into 8 triangles. Place each into portion of scone pan and spread to edges. Bake for 20-22 minutes until golden brown. Serve warm with butter. Yum! 
Click here for a printable version of this recipe.

Blueberry Kuchen

Here's a yummy German coffee cake to serve to your family! 

Crumb Topping:
1/4 cup sugar
1/3 cup brown sugar
1/2 cup rolled oats
1/2 cup chopped pecans
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon cinnamon
5 tablespoons butter

Coffee Cake:
2/3 cups sugar6 tablespoons butter
2 eggs
2 teaspoons vanilla
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1/2 cup buttermilk
2 cups blueberries + 2 tablespoons flour

1/2 cup powdered sugar
1/4 teaspoon vanilla
1-2 teaspoons teaspoons hot water

Preheat oven to 350 degrees. To make crumb topping, in small bowl combine sugar, brown sugar, oats, pecans, flour, salt, and cinnamon. Cut in butter until crumbly. Set aside. 

In large mixing bowl, beat sugar and butter until creamy. Add eggs one at a time, along with vanilla. In small bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add to creamed mixture alternately with buttermilk. Rinse blueberries and sprinkle with flour. Fold blueberries into batter. Spread batter into greased 9-inch square pan. Top with crumb topping. Bake for 50-60 minutes until wooden toothpick inserted in center of cake comes out clean. Cool for 10 minutes. 

To make glaze, in small bowl combine powdered sugar, vanilla, and hot water. Mix until smooth and creamy. Drizzle over warm cake. Serves 9.
Click here for a printable version of this recipe. 

Lena Nelson Dooley's Sour Cream Fudge

Award-winning author, Lena Nelson Dooley, has more than 700,000 books in print. Her book, Love Finds You in Golden, New Mexico, was given the 2011 Will Rogers Medallion Award for excellence in publishing Western literature. Lena is currently under two 3-book contracts with Charisma House/Realms. The first book, Maggie’s Journey released in October 2011 and received the 2012 Selah Award for historical novels, and the second book, Mary’s Blessing, released in May 2012.

In addition to her writing, Lena mentors other authors and received the ACFW Mentor of the Year Award. She is a frequent speaker at women’s groups, writers groups, and at both regional and national conferences. She has spoken in six states and internationally. She is also one of the co-hosts of the Gate Beautiful blogtalk radio show. Lena has an active web presence on Shoutlife, Facebook, Twitter, Goodreads, Linkedin, Pinterest and with her Internationally Connected Blog, where she interviews other authors and promotes their books. 

Lena's Latest Release: Mary's Blessing 

When her mother dies, Mary Lenora must grow up quickly to take care of her brothers and sisters. Can love help her to shoulder the burden?

Mary Lenora Murray knows she is adopted. As she was growing up, her mother called her “God’s blessing.” But now that she’s gone, Mary no longer feels like any kind of blessing. Her father, in his grief, has cut himself off from the family, leaving the running of the home entirely in Mary’s hands.

As she nears her eighteenth birthday, Mary can’t see anything in her future but drudgery. Then her childhood friend Daniel begins to court her, promising her a life of riches and ease. But her fairy-tale dreams turn to dust when her family becomes too much for Daniel, and he abandons her in her time of deepest need.

Will Daniel come to grips with God’s plan for him? And if he does return, can Mary trust that this time he will really follow through?

Lena's Recipe for Sour Cream Fudge

2 cups sugar
1/2 cup sour cream
1/3 cup light corn syrup
2 Tablespoons butter
1/4 teaspoon salt
2 teaspoons vanilla (I use Mexican vanilla)
1/4 cup quartered candied cherries (green and red)
1 cup chopped pecans

In medium saucepan, combine sugar, sour cream, corn syrup, butter, and salt. Cook over medium heat, stirring until sugar is dissolved. Continue cooking, without stirring, until reaching 236 degrees on a candy thermometer. Remove from heat. Let stand 15 minutes without stirring. Add vanilla. Beat until the mixture begins to lose its gloss. Stir in candied cherries and pecans. Pour into 8 inch X 8 inch pan. Cut when cool.


Here's a recipe I've worked long and hard on to get "just" right. I'm happy to report that this one pleased our family perfectly--with the exception of my youngest daughter who thought it needed more meat.

1 package active dry yeast
1 cups warm water (105 degrees)
2 1/2 cups flour
2 tablespoons olive oil
2 teaspoons sugar
1 teaspoon salt

In large bowl, dissolve yeast in warm water. Stir in remaining ingredients and mix well. Form into a ball and place in large greased bowl. Cover, and allow to rise for 30-40 minutes. Punch down dough and roll into 12x15" rectangle.

1/4 cup mayonnaise
2 tablespoons Creamy Italian Dressing
1 tablespoon minced garlic
1 teaspoon Italian seasoning
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1/2 cup black olives, sliced
oz. Canadian bacon or ham
6 oz. pepperoni
4 oz. provolone cheese, sliced
4 oz. Swiss cheese, sliced
4 oz. Mozzarella cheese, sliced
1 egg, beaten
2 tablespoons grated Parmesan cheese
1 tablespoon dried parsley

Preheat oven to 400°F. In a small bowl, combine mayonnaise, dressing, and garlic, and Italian seasoning. Spread mixture down center of dough, about 4" wide. Sprinkle with onion, peppers, and black olives. Layer Canadian bacon and pepperoni, and then top with cheese slices. Gently fold sides of dough up and over to lap. Pinch seams together and fold ends of dough to seal. Carefully turn Stromboli over so seam is on the bottom. (I used a piece of wax paper for easier turning.) Brush with egg and sprinkle with Parmesan and parsley. Bake 30-35 minutes until golden brown. Let stand 10 minutes before slicing. Serves 4-6. Yum!

Wine Recommendation: Bogle Vineyard Petite Sirah 2010

Click here for a printable version of this recipe.

Sour Cream Cheese Biscuits

Here's a yummy recipe to try with your favorite soup or any meal. Enjoy! 

2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 cup Cheddar cheese, grated
1/3 cup shortening
1 cup sour cream

Preheat oven to 425 degrees. In medium bowl, combine flour, baking powder, and salt. Add cheese. Cut in shortening until mixture resembles coarse meal. Add sour cream. Mix until blended. Transfer dough to floured surface. Knead gently 8-10 times. Roll dough 1/2 inch thick. Cut with biscuit cutter. Bake on ungreased baking sheet for 12-15 minutes until golden brown. Makes 8-12 biscuits.
Click here for a printable version of this recipe.

Baked Custard with Blackberries

Here's a favorite recipe I've enjoyed since childhood. 

3 eggs, beaten
1/4 cup sugar
1/4 teaspoon salt
2 cups milk
1 teaspoon vanilla (or seeds from 1" vanilla bean)
dash of nutmeg

Preheat oven to 325 degrees. In medium bowl, combine eggs, sugar, and salt. Whisk together. Slowly stir in milk and vanilla. Fill 6 6-oz custard cups and set in shallow pan. Sprinkle each with a dash of nutmeg. Pour hot water (not boiling) into pan 1" deep. Bake for 50-60 minutes until custard is set and knife inserted in center comes out clean. Serve with fresh blackberries and whipped cream. Yum!

Camy Tang's Savory Steel Cut Oats with Spring Vegetables

Camy Tang writes romance with a kick of wasabi. She grew up in Hawaii and now lives in San Jose, California, with her engineer husband and rambunctious mutt, Snickers. She graduated from Stanford University and worked as a biologist researcher for 9 years, but now she writes full-time. She is a staff worker for her church youth group, and she leads one of the worship teams for Sunday service.On her blog, she ponders knitting, spinning wool, dogs, running, the Never Ending Diet, and other frivolous things. Visit her website at to read free short stories and subscribe to her quarterly newsletter.

Camy's newest book release: A Dangerous Stage

Tessa Lancaster worked for her uncle in the Japanese mafia until she was sent to prison for a murder she didn't commit. Now, after finding God behind bars, she takes odd jobs as a bodyguard to keep her distance from the family business.

In A Dangerous Stage, the second book in Camy Tang's Protection for Hire series, Tessa gets caught up in the web of lies surrounding a shady singing competition. Hired by one of the contestants, she works with Charles Britton---the lawyer who sent her to prison---to discover the dark figures manipulating the contest from behind the scenes.

Tessa's abilities will be tested like never before as she's forced to balance the safety of her client's family and her deepening relationship with Charles. In the midst of the chaos, she holds on to her faith to keep her safe and bring down the shadowy organization.

Camy's Recipe: Savory Steel Cut Oats with Spring Vegetables

This all started because I made vegetable risotto in my rice cooker, although I added more veggies than the recipe indicated, which added more water to it, which made the rice mushy.

Several months ago, I tried making a savory steel cut oats recipe from The Ultimate Rice Cooker Cookbook, but didn’t much care for it because it had too much honey in the recipe, and I didn’t like the taste of the olive oil, steel cut oats, and honey together. But I liked the texture of the steel cut oats, so I decided to combine the veggie risotta and steel cut oats recipe for a savory breakfast dish. I rather like eating savory steel cut oats for breakfast, and this ensures I get some veggies with breakfast.

I did a combination of the risotto recipe from the cookbook and the savory steel cut oatmeal recipe. Here it is:

1 tablespoon butter
1 minced garlic clove
1/2 diced onion
1 cup chopped leafy greens--I used kale, you could also use spinach, chard, beet greens instead
1-2 small carrots, finely diced, or 1 large carrot finely diced
1-2 small summer squash or zucchini, finely diced
1-2 small tomatoes, diced

(Note: You can pretty much add any veggies you like, although I’d suggest you chop them up well so they’ll cook thoroughly. If you like them more crunchy, you may want to chop them less fine and see if that gives them a harder texture, but I haven’t tried that.)

1 1/2 cups chicken broth
1 cup steel cut oats
1 teaspoon salt
1/2 teaspoon cumin (I actually used more than a 1/2 teaspoon, I just kind of shook it in)
Dash of cayenne pepper

Throw the butter, garlic, and onions in the rice cooker and hit the start button, then close the lid and let it cook while you cut up all the veggies.

Add all the veggies to the rice cooker, give it a good stir, and add the rest of the ingredients. Stir it all and reset the rice cooker. Put it on the regular rice setting.
After cooking, stir it again and then cover it and let it steam for 10 minutes before eating.

Note from Camy: It ended up needing a little more salt for my taste, but for those of you who don’t want too much salt in your diet, you can omit the salt entirely. It has a texture similar to rice or risotto in that it was sticky, but it has that nice steel cut oats texture. The veggies and spices make it a good savory side dish, although I eat it for breakfast. It has a slightly Southwestern flavor to it because of the cumin. If you don’t like that style, you can omit the tomatoes and switch the cumin to something else to make it less Southwestern.

Pineapple Upside Down Cake

Here's a sweet treat to make using your cast iron skillet. Perfect for a party with family or friends! 

1/3 cup butter
1 cup brown sugar
20 oz. pineapple slices, reserve juice
Maraschino cherries
1/2 cup pecan halves

3/4 cup sugar
1/4 cup shortening
1/4 cup butter, softened
1/4 cup reserved pineapple juice
2 eggs
2 teaspoons vanilla extract
2 cups cake flour
3 teaspoons baking powder
1 teaspoon salt
3/4 cup milk

Preheat oven to 350 degrees. In large cast iron skillet, melt butter. Add brown sugar and stir until combined. Arrange pineapple slices and cherries on top of sugar mixture. Sprinkle with pecans. Set aside.
In large mixing bowl, cream together sugar, shortening, and butter. Add eggs and vanilla. In small bowl, combine flour, baking powder, and salt. Add to creamed mixture alternately with milk. Pour over pineapples. Bake for 40-45 minutes until cake tests done. Scrape sides of pan with knife, then, invert cake onto a serving plate. Serves 12-14. 
Click here for a printable version of this recipe.

Beef and Noodles

Here's a favorite recipe I like to make in the fall and winter. You may also opt to cook the pot roast in a slow cooker. 
Serve with Garlic Mashed Potatoes. 

2 tablespoons oil
3 pounds boneless arm roast
1 cup onion, diced
1 tablespoon minced garlic
1 tablespoon kosher salt
1 teaspoon ground pepper
1 teaspoon garlic salt
1 teaspoon onion powder
1 teaspoon basil
1 teaspoon parsley
2 bay leaves
1 cup water (add more as needed)

16 oz. package frozen egg noodles or homemade recipe
4 quarts water
2 cubes beef bouillon
2/3 cups flour
1/2 cup water

In large dutch oven, heat oil and brown roast on each side to sear in juices. Add onion and garlic and saute until tender. Season with salt, pepper, garlic salt, onion powder, basil, parsley, and bay leaves. Add water as needed, keeping about 1" of water on bottom. Simmer for 3 hours until meat falls away from fork when pierced. Remove from pan and keep warm.

To prepare noodles, add water to meat juices. Add beef bouillon cubes. Bring to boil. Add egg noodles and return to boil. Continue cooking for 7-10 minutes until tender. In small bowl, combine flour and 1/2 cup water to make paste. Stir into boiling noodles to thicken. Shred beef and add to noodles. Serves 8-10.
Wine Suggestion: Cambria Julia's Vineyard Pinot Noir 2009

Click here for a printable version of this recipe.

Amber Stockton's Hash Brown Casserole

Amber Stockton began her publishing career as Amber Miller, using her middle and maiden names. Now, she publishes under her married name. Her first is Tiffany, and most people call her Tiff. She married the love of her life in July 2007 and lives in beautiful Colorado with her husband, their daughter and son, and their Australian shepherd, Roxie.
She firmly believes a good book can take you away from your present reality into a world you've never seen. With a passion for history, her books take you back to the worlds that once were and give you a slice of life amidst the adventures and faith of her characters. Learn more about Amber and her books HERE

Amber's Newest Release: Colonial Courtships

Collection Description: Unexpected adventure catches the Ingersoll brothers by surprise-and brings unexpected love into their lives. Nathaniel has his sights set on becoming a master figurehead carver, until he risks everything for a woman. Jonathan's merchant trade and his new love are in jeopardy from a brother's animosity. Micah expects to settle down to peace after a life of fighting on the frontier but finds a young woman hiding from an abductor. Alden is press-ganged into tending an ailing naval captain, then catches sight of the captain's fetching niece. Will the unexpected end in four courtships?

About Trading Hearts: Jonathan Ingersoll is a successful merchant trader along the Great (Connecticut) River. When flooding forces him to take sanctuary in an unfamiliar inn along his route, he meets the innkeeper’s daughter, Clara Marie Preston. Immediately attracted to her shy, yet caring spirit and quiet faith, Jonathan makes a point to return. But animosity from her brother gives him pause. Learning the source of the resentment only spurs Jonathan to try that much harder to prove his worth. Doubts are cast upon his character, and his trade sales begin to decrease. When he tracks down the pirates who attacked Clara’s brother and sees justice served, things take a turn for the better. Finally, he can accept the full blessing for a union of marriage and make plans once more for the future.

Amber's Recipe - Hash Brown Casserole

3 tablespoons butter
1 small yellow onion, chopped
4 cups frozen shredded hash browns
1 pound bulk sausage, mild, hot or sage
8 large eggs
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
2 cups (1/2 pound) grated Cheddar
2 cups (1/2 pound) freshly grated Parmesan

Preheat the oven to 350 degrees F. Spray a deep 13 by 9-inch casserole dish with vegetable/canola/olive oil cooking spray. Melt the butter in a large frying pan. Add the onion and sauté over medium-low heat until soft, about 5 minutes.
In a second frying pan, brown the sausage, breaking apart large clumps. When the sausage is cooked through, remove it from pan. Can substitute bacon or sausage links, or ham. Make certain meat is chopped or crumbled for easy layering.

In a large mixing bowl, combine the eggs, salt, pepper, and nutmeg, briskly to blend.
To assemble, spread the onions and hash browns evenly at the bottom of the greased dish. With a slotted spoon distribute the sausage as the next layer. Pour the egg mixture over these layers. Add Parmesan as the next layer, while then adding the Cheddar.
*Note: Save a few tablespoons of Cheddar for the last 10 minutes of baking, where you can add a fresh topping of melted Cheddar.

Bake the casserole, uncovered for 45 to 50 minutes, until puffed and golden brown.

Creamy Chicken Noodle Soup

Here's a delicious recipe we enjoy in the fall or winter. We hope you will too! 

1 pound boneless chicken, cooked and sliced into bite-sized pieces
5 1/3 cup water
1 medium onion, chopped
2 tablespoons parsley
3 chicken bouillon cubes
2 teaspoons crushed thyme
1 teaspoon pepper
1 bay leaf
1 (16 oz) frozen egg noodles
5 cups mixed frozen vegetables
2 cups milk
1/4 cup flour
1/2 cup milk

Place chicken, water, onion, parsley, bouillon, thyme, pepper and bay leaf in a large pot. Bring to boiling. Add noodles and mixed frozen vegetables and return to boil. Simmer covered for 20-25 minutes until noodles are almost tender. Stir in 2 cups milk. In small bowl, combine flour and 1/2 cup milk until smooth. Stir into noodle mixture. Cook and stir until soup is thickened and bubbly. Serves 12. This is a delicious soup for a cold winter night. Enjoy!
Click here for a printable version of this recipe.

Carrot Cake

Here's another delicious recipe from my childhood that reminds me of autumn. 

1 1/2 cups butter or margarine
2 cups brown sugar
4 eggs
2 teaspoons vanilla
3 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups grated carrots
1 cup crushed pineapple (drained)
1 cup chopped nuts

Cream Cheese Frosting:
8 oz. package cream cheese, room temperature
6 tablespoons butter
2 tablespoons lemon juice
1 teaspoon vanilla extract
2 1/2 - 3 cups powdered sugar
1 cup chopped nuts

Preheat oven to 350 degrees. Line two 9 inch cake pans with waxed paper and spray with grease. In large mixing bowl, cream together butter and brown sugar. Add eggs one at a time along with vanilla extract. In small bowl, mix together flour, baking powder, salt, cinnamon, and nutmeg. Add to butter mixture, mixing well. Fold in carrots, pineapple, and nuts. Pour batter into pans. Bake for 55-60 minutes until edges have pulled away from sides and toothpick inserted into the center comes out clean. Cool on cake rack. 

In small bowl, mix cream cheese, butter, lemon juice, and vanilla. Add powdered sugar and mix until smooth. May add more powdered sugar to desired consistency. Frost layers. Sprinkle top with chopped nuts. Serves 12-16. 
Click here for a printable version of this recipe. 

Refrigerator Mashed Potatoes

Here's a recipe I enjoy making for family gatherings. So easy and can be prepared a day ahead.

5 pounds red potatoes (9 large), diced and unpeeled
6 oz package cream cheese
1 cup sour cream
2 teaspoons onion salt
1 teaspoon salt
1/4 teaspoon pepper
4 tablespoons butter

Cook potatoes in boiling salted water until tender. Drain. Mash until smooth. Add remaining ingredients and beat until light and fluffy. Place in oblong baking pan. Cool, cover, and place in refrigerator. May be used anything within two weeks. May reheat in microwave or a 350 degree oven until heated through, about 20-30 minutes.
Click here for a printable version of this recipe.

Apple Delight Cheesecake

Here's a delicious recipe I enjoy making in the fall when I want something a little extra special to serve my family or friends. 

2 cups graham cracker crumbs
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 cup butter, melted
2 tablespoons finely chopped pecans


3 packages (8 oz) cream cheese, softened
3/4 cup sugar
3 eggs
3/4 teaspoon vanilla extract


2 cups chopped peeled apples
1 tablespoon lemon juice
1/4 cup sugar
1/2 teaspoon ground cinnamon
4 tablespoons caramel ice cream topping

Whipped cream

Combine the first five ingredients; press onto the bottom of a lightly greased springform pan. Bake at 350 degrees for 10 minutes; cool. In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low just until combined. Stir in vanilla. Pour over crust. Toss apples with lemon juice, sugar and cinnamon; spoon over filling. Bake at 350 degrees for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Drizzle with 4 tablespoons caramel topping. Cool for 1 hour. Chill overnight. Remove sides of pan. Just before serving, garnish with whipped cream. Store in refrigerator. Yield: 12 servings. Delicious!

Click here for a printable version of this recipe.

Paula Moldenhauer's Chicken Marsala with Angel Hair

Titanic: Legacy of Betrayal, by Paula Moldenhauer and Kathleen Kovach

A secret. A key. Much was buried when the Titanic went down, but now it’s time for resurrection.

April 1912 – Olive Stanford boarded the Titanic determined to protect all she held dear. Her secret will go with her to the grave—but how can she face the afterlife carrying the burden of her actions?

April 2012 – Portland real estate agent, Ember Keaton-Jones, distrusts men, with good reason. Ever since her great-great-grandfather, Thomas, deserted the family after the fateful sinking of the Titanic, every Keaton male has disappointed. Ember is on the brink of a huge sale when a stranger shows up with a key to a century-old secret challenging everything she believes. She meets forward-thinking Jeff Dawson who is working in the family’s musty antique shop and finds an unexpected ally in unlocking the mystery of her past. But can they undo the legacy of Thomas Keaton’s betrayal? 
Carefully researched, this engaging tale includes true stories of the Titanic embedded in historical fiction. 

About Paula: Author, speaker, and mom of four, Paula Moldenhauer has published over 300 times in parenting, devotional, and curriculum markets. Her first novella, You’re a Charmer Mr. Grinch, included in the inspirational romance collection, Postmark Christmas, and her first historical novel, Titanic: Legacy of Betrayal released in 2012. Paula serves as the Colorado Coordinator for the American Christian Fiction Writers. She and her husband enjoy homeschooling their four children. (Two down and two to go!) Paula loves peppermint ice cream and walking barefoot. She is passionate about God’s grace and freedom in Christ. Her greatest desire is to be close enough to Jesus to breathe His fragrance. Her website offers homeschooling and parenting articles, devotionals, and information about her books. 

Paula's Recipe: Chicken Marsala with Angel Hair
6 chicken breasts
Mrs. Dash seasoning to taste
2 tablespoons olive oil
1 tablespoon butter
1/3 cup Marsala wine

Butter Sauce:
1 stick butter (or 4 T butter and 4 T olive oil)
1 1/2 t garlic powder
1/2 t basil

2 packages angel hair pasta
Shredded Parmesan cheese to taste

Cube chicken breasts, and season with Mrs Dash. In large skillet, saute chicken in olive oil and butter. Deglaze with Marsala. Heat butter sauce in small sauce pan until all is melted/clear. (Do not let it get brown.) Cook pasta in boiling water according to directions. Drain. In serving bowl, combine chicken, butter sauce, pasta, and shredded Parmesan Cheese. (You may want to layer as you go so it mixes thoroughly.)

My family loves this served with fresh peas and a garden salad. Sometimes I make Challah bread to accompany the meal.

German Spaetzle

Here's a recipe my mother-in-law shared with me. Goes great with Corned Beef, Bierocks, or German Style Meatballs. Enjoy!

3 cups flour
3 teaspoons salt
1/4 teaspoon ground nutmeg
3 eggs
1 cup milk
1 pound bacon, cut into small pieces
1 cup chopped onion

1 medium head cabbage, shredded
2 cups whipping cream
salt and pepper to season

In small bowl, mix together flour, salt, and nutmeg. In another bowl, whisk eggs until foamy. Add milk. Add to flour a little at a time and mix well. Dough will be stiff. 

Fill basket on spaetzle maker. Place over pot of salted boiling water. Slide basket back and forth. Tiny dumplings will fall into water and float to the top when they are done (after about 30 seconds). Dip them out and place in large bowl. Keep warm. 

In large skillet, cook bacon until crispy. Add onion and cabbage, mixing well. Cover and simmer until cabbage is tender. Stir in whipping cream and dumplings. Season with salt and pepper. Serves 8-10.
Click here for a printable version of this recipe.

Sharon Souza's Pumpkin Coffee Cake

Sharon K. Souza is the award-winning author of Lying on Sunday, and Every Good & Perfect Gift. Her Contemporary Women's Fiction deals with tough issues: infertility, infidelity, extreme loss, but she tempers it with a good dose of humor. Her characters will draw you into their stories and not let go at the final page. She and her husband, Rick, live in northern California, surrounded by family. Rick travels the world, physically and strategically building the kingdom of God. While Rick lives the adventure, Sharon is happy to create her own through her novels. Visit her at and at the blog she co-writes with 5 other authors

Sharon's latest release, Unraveled, is the story of Aria Winters, an idealistic young woman who seeks a new adventure in her very privileged life. She travels to a country she knows nothing about, meets people who change her life in uncomfortable ways, and faces a crisis that nearly undoes her. In the process she learns important truths about herself and God. View the Unraveled trailer on YouTube.
Sharon's Pumpkin Coffee Cake

This is a delicious fall recipe that you and your family or your guests will love. It will bring fall into your kitchen.

1/2 cup butter, softened
1 1/2 cups sugar
15-oz can pumpkin puree (not pumpkin pie mix)
3 large eggs
2 1/2 cups flour
2 tsp baking powder
1 tbsp cinnamon
1 1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp salt

Streusel Topping
1/4 cup flour
1/4 cup sugar
1/4 cup light brown sugar, packed
1/2 tsp cinnamon
2 tbsp butter, melted
1/3 cup chopped walnuts

In small bowl, combine dry ingredients; add the butter and mix until crumbly. Preheat oven to 350. Prepare a Bundt pan. In large mixing bowl, beat butter and sugar until creamy. Add pumpkin and eggs, mix well. In medium bowl, combine flour, baking powder, spices and salt. Add the flour mixture to pumpkin mixture; mix until well blended. Pour batter into prepared Bundt pan. Sprinkle Streusel over cake batter. Bake 50-55 minutes, or until a toothpick comes out clean. Cool 15 minutes, then remove from Bundt pan.

Brown Butter Icing
1 1/2 tbsp butter, melted
1 1/2 cups powdered sugar
whole milk

Combine melted butter and powdered sugar, mix well. Add 1 tbsp of milk at a time until it reaches the consistency where you can drizzle it. Drizzle over the top of the pumpkin coffee cake.

Cinnamon Applesauce

Need a way to use your fresh, new apples? Here's an easy recipe your family will enjoy.

4 pounds cooking apples, peeled, cored and sliced (12 cups)
1-1 1/2 cups water
2-3 teaspoons cinnamon
1 cup sugar 

In large saucepan, combine apples, water, cinnamon and sugar. Cook until apples are soft, about 1 1/2 - 2 hours. May be chunky. Makes 6 cups applesauce. 
Click here for a printable version of this recipe.

Tamera Alexander's Black Bean Salsa

Tamera Alexander is a best-selling author whose deeply drawn characters, thought-provoking plots, and poignant prose have earned her devoted readers worldwide, as well as multiple industry leading awards. After living in Colorado for seventeen years, Tamera has returned to her Southern roots. She and her husband now make their home in Nashville where they enjoy life with their two adult children who live nearby, and Jack, a precious—and precocious—silky terrier.

Order Here
Tamera's next release, To Whisper Her Name, is the first in the Belle Meade Plantation series, and is a follow up to her fall 2011 release, A Lasting Impression, a 2012 Christy Award finalist and the first installment in the Belmont Mansion series. The two Southern series will intertwine with one another. Tamera and her publisher recently recorded six video vignettes in anticipation of her upcoming release, To Whisper Her Name, which can be viewed HERETamera invites you to enter her current giveaway HERE.

Tamera's Recipe: Black Bean Salsa

This is a fresh black bean salsa that I make at least 2-3 times a month for my family. Open our fridge and it's about guaranteed you'll find it in there. We adore it! And with fresh cilantro, red and green bell peppers, and green onions…what's not to love? Especially during football season. It's a "must have" for those Monday night games.

2 cans black beans (just dump and run!)
1 cup frozen corn
4 green onions (chopped)
1 green bell pepper chopped
1 red bell pepper chopped
1 bunch fresh cilantro
2 teaspoons minced garlic
1/2 cup lemon juice
2 tablespoons red wine vinegar
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup vegetable oil

In large bowl toss beans, corn, onions, peppers, cilantro, and garlic. Whisk together lemon juice, vinegar, chili powder, salt, black pepper and oil. Pour dressing over salad and toss to coat well! It's ready to eat! Refrigerate leftovers, or chill before serving. I usually make this at least a couple of hours ahead of time in order to let the flavors blend. But it's delicious straight from the mixing bowl!