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Molasses Rye Bread

Here's a hearty bread to serve with steaks, salads, or soups. Sweet, dark, and rich. Yum. 

2 1/2 tablespoons instant yeast
2 tablespoons baking cocoa
2 tablespoons brown sugar
1 tablespoon kosher salt
2 cups rye flour
2 1/2-3 cups all-purpose flour
1 1/2 cups warm water
1/3 cup dark molasses
2 tablespoons canola oil
1/3 cup wheat germ
1/4 cup melted butter

In large bowl, mix together yeast, cocoa, brown sugar, salt, and rye flour. In glass measuring cup, combine warm water, molasses, and oil. Mix into flour ingredients. Add 
enough all-purpose flour to make a smooth dough that is no longer sticky. Knead dough for 4-5 minutes. Place dough in greased bowl and cover. Allow to rise in warm place until double, about 1 hour. Punch down dough and divide in half. Roll each into torpedo-shaped loaf. Place loaves a few inches apart on a cookie sheet that has been greased and dusted with wheat germ. Sprinkle 1 teaspoon wheat germ on top of each loaf. Let rise in warm place until double, about 30 minutes. Bake in preheated 375 degree oven for 30-35 minutes until crust makes a hollow sound when tapped. Brush hot loaves with melted butter. Makes 2 loaves. 
Click here for a printable version of this recipe.

Spaghetti and Meatballs

This is one of the first meals my daughters made when learning to cook. A very kid-friendly recipe. Goes especially well with Quick and Easy Breadsticks.

1 pound ground sausage
1/2 cup saltine crackers, crushed
1 teaspoon Italian seasoning
2 teaspoons minced onion
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
salt and pepper to taste
Favorite Spaghetti Sauce
10 oz. spaghetti

In large bowl, combine ground sausage, crackers, Italian seasoning, minced onion, onion powder, garlic powder, and salt and pepper. Mix well. Form into "golf ball-sized" meatballs. Spray a large skillet with cooking oil and heat. Add meatballs and cook for 10-12 minutes, turning occasionally until browned all the way through. Add your favorite spaghetti sauce and simmer for 8-10 minutes. Meanwhile, in a large cooking pot, boil 4 quarts water with 1 teaspoon salt. Cook spaghetti as directed for 10-11 minutes. Drain. To serve, pour meatball sauce over spaghetti. Serves 4-6. Enjoy!
Click here for a printable version of this recipe.

Elizabeth Maddrey's Buckeye Recipe

Elizabeth Maddrey began writing stories as soon as she could form the letters properly and has never looked back. Though her practical nature and love of math and organization steered her into computer science for college and graduate school, she has always had one or more stories in progress to occupy her free time. When she isn’t writing, Elizabeth is a voracious consumer of books and has mastered the art of reading while undertaking just about any other activity.

Her debut novel, Wisdom to Know, will be released in January 2013. She is the co-author of A is for Airstrip: A Missionary’s Jungle Adventure, a non-fiction children’s book based on the work of a Wycliffe missionary. Elizabeth lives in the suburbs of Washington D.C. with her husband and their two incredibly active little boys. Learn more about Elizabeth and her books HERE. 

Elizabeth's Newest Book:  Wisdom to Know -- Grant Us Grace Book 1

Is there sin that love can’t cover?

Lydia Brown has taken just about every wrong turn she could find. When an abortion leaves her overwhelmed by guilt, she turns to drugs to escape her pain. After a single car accident lands her in the hospital facing DUI charges, Lydia is forced to reevaluate her choices.

Kevin McGregor has been biding his time since high school when he heard God tell him that Lydia Brown was the woman he would marry. In the aftermath of Lydia’s accident, Kevin must come to grips with the truth about her secret life.
While Kevin works to convince himself and God that loving Lydia is a mistake, Lydia struggles to accept the feelings she has for Kevin, though she fears her sin may be too much for anyone to forgive.

Elizabeth's Recipe for Buckeyes (because my main character has a weakness for them)

1 1/2 C peanut butter
1 C butter, softened
6 C powdered sugar
1/2 tsp vanilla
4 C semi-sweet chocolate chips

Mix first 4 ingredients together in a large bowl (be sure it's really large to handle all the powered sugar - split it into 2 if you need to). It'll be crumbly. Roll into balls about the size of a quarter and place them on a waxed paper lined cookie sheet. Put a toothpick into each one (this'll be the handle for dipping later) and freeze for about 30 minutes (you want them to be pretty firm so they don't melt when you dip them.)

Melt the chocolate chips, stirring until smooth. Holding the toothpick, dip each peanut butter ball into the melted chocolate, leaving a small portion of the top bare so it's the "eye". Place back on the waxed paper. When all are dipped, refrigerate until the chocolate is set and you're ready to serve.

Homemade Teriyaki Sauce

Here's an easy recipe to use when you do not have any Teriyaki sauce in your pantry.

1/2 cup soy sauce
1/4 cup water
2 tablespoon red wine
1 tablespoon brown sugar
1/4 cup sugar
1 teaspoon minced garlic
1/2 teaspoon ground ginger

Combine ingredients in small saucepan and heat until sugar is dissolved. Use in recipes. Makes 3/4 cups.
Click here for a printable version of this recipe.

Shepherd's Pie

Here's a recipe I often make when I want something quick and easy.

1 pound ground hamburger
1/2 onion, chopped
1 can cream soup (may use mushroom, chicken, or celery)
1 cup water
1 1/2 cups frozen mixed vegetables
salt and pepper
3 cups mashed potatoes
1 1/2 cups shredded cheddar cheese

In large skillet, brown hamburger. Add onion and cook until tender. Add cream soup, water, and frozen vegetables. Bring to boil and cook for 5-7 minutes. Season with salt and pepper to your taste. Cover mixture with warm mashed potatoes. Sprinkle top with shredded cheddar cheese. Allow to cook another 10 minutes. Serves 6-8. Enjoy! 
Click here for a printable version of this recipe.

Tanya Eavenson's Chocolate Mousse

 Tanya Eavenson works for a non-profit organization coordinating events for seniors 55 and older, working with state and surrounding counties. She and her husband have served in church ministry for the last 14 years. She writes for Christ to the World Ministries sharing the Gospel through Bible studies.

A semi-finalist in the 2011 Genesis Contest for her soon to be released novel UnconditionalTanya is a member of American Christian Fiction Writers. Her favorite pastime is grabbing a cup of coffee and reading a good book. Learn more about Tanya and her writing HERE. 

Tanya's debut release: Unconditional

He will fight for her at any cost...

Elizabeth Roberts can't remember her past, and the present is too painful. She turns to nightclubs and drinking to forget her infant daughter's death, her husband's affair.

When his wife's coma wiped out the memory of their marriage, Chris Roberts found comfort elsewhere. He can't erase his betrayal, but with God's help he’s determined to fight for Elizabeth at any cost.

She wants to forget. He wants to save his marriage. Can they trust God with their future and find a love that’s unconditional?

Tanya's recipe for Chocolate Mousse 

1 12 ounce package of chocolate chips
2 1/2 cups whipping cream
1 teaspoon vanilla extract
1 tablespoon rum extract

Microwave chocolate chips and ½ cup whipping cream in small bowl on high for 1 ½ minutes or until melted. Stir twice. Stir in vanilla and rum. Blending well and cool 5 minutes. Blend 2 cups cream on medium speed until soft with soft peaks
Fold cream into chocolate mixture. Spoon into any bowl. Refrigerate for 2 hours. Serves 6-8.

Fried Apples

Here's a recipe that reminds me of apples served at Cracker Barrel. Enjoy!

1 2/3 cups apple juice, divided
3 Fuji apples, cored and sliced
2 tablespoons cornstarch
2 tablespoons brown sugar
1 teaspoon allspice
2 tablespoons butter

In a medium skillet, combine 1 1/3 cups apple juice and sliced apples. Simmer until apples are fork tender but not mushy, stirring frequently, about 5-7 minutes. Remove apples from juice and place in oven safe bowl. 

Meanwhile, in a blender, combine the remaining 1/3 cups apple juice, cornstarch, brown sugar, and allspice. Blend until smooth. Stir mixture into hot apple juice and cook in skillet, stirring constantly to a rolling boil until smooth and thickened. Add butter and stir in until melted. Pour sauce over apples and serve warm. Serves 4-6. Delicious! 
Click here for a printable version of this recipe.