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Easy Salisbury Meatballs


Here's a quick and easy recipe sure to delight your family. 

Meatballs:
2 pounds ground hamburger
1 cup buttermilk
1 cup old fashioned oatmeal
1 egg
1/2 cup onion, minced
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper

Sauce:
4 tablespoons olive oil
1 1/2 cups mushrooms, sliced
1 cup onions, chopped
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 cup milk
1 cup half and half
2 tablespoons cornstarch
1/4 cup water
1/2 cup sour cream

Preheat oven to 375 degrees. In a large bowl, mix together all ingredients until thoroughly combined. Shape into 2" balls. Place in a greased baking dish. Bake for 30-40 minutes until browned. 

In large skillet, heat olive oil saute mushrooms and onions until tender. Add salt, pepper, milk and half-and-half. In small bowl, whisk together cornstarch and water. Add to sauce and stir until mixture thickens on medium heat. Stir in sour cream. Add meatballs. Simmer for 7-10 minutes. Ladle over egg noodles. Serves 6-8. 

Wine Recommendation: Sterling Sauvignon Blanc 2013

Click here for a printable version of this recipe. 

French Toast


Here's a fast and easy breakfast dish to make for your family. 


8 slices Texas Toast Bread
4 large eggs
1/3 cup milk
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/8 teaspoon black pepper


In medium bowl, whisk together eggs, milk, vanilla extract, and cinnamon until frothy. Dip slices of bread in egg mixture on both sides. Place on hot griddle sprayed with cooking oil. Sprinkle with more cinnamon and pepper. Cook on medium heat for 2 minutes or until golden brown on one side.  Turn and cook for another 2-3 minutes. Sprinkle with powdered sugar. Serve with sliced bacon and fresh fruit. Serves 4-6. Yum! 
Click here for a printable version of this recipe.

Maureen Lang's Sunday Chicken


 Maureen Lang writes stories inspired by love of history and romance. An avid reader since childhood, she started at a very young age to write the stories she wanted to read. Before publication she won RWA’s Golden Heart and ACFW’s Genesis, and her published books have won the Inspirational Readers Choice Contest, a Holt Medallion, and have finaled in the Christy, Rita and Carol Awards. She is also a member of the disability community since her son was diagnosed with Fragile X Syndrome when he was an infant. Maureen lives in the Midwest with her husband, children and Labrador retriever. Visit with Maureen at www.maureenlang.com
 
Maureen's Latest Book Release: All in Good Time

Can one impatient woman with a dream to provide a refuge for women in need melt the heart of an impervious, stingy banker?

Dessa Caldwell has a dreamto open Pierson House, a refuge for former prostitutes in Denver’s roughest neighborhood. But after exhausting all charitable donations, Dessa still needs a loan. Her last hope hinges on the owner of Hawkins National Bank.

Henry Hawkins has a secrethe owns the most successful bank in town, but his initial capital came from three successful stage coach robberies. Though he’s Denver’s most eligible bachelor, to protect his past, he’s built a fortress around his heart that no one can penetrate . . . until the day Dessa Caldwell strolls into his bank requesting a loan.

Though he’s certain her proposal is a bad investment, Henry is drawn to Dessa’s passion. But that same passion drives her to make rash decisions about Pierson House . . . and about whom she can trust. One man might hold the key to the future of her mission—but he also threatens to bring Henry’s darkest secrets to light. As the walls around their hearts begin to crumble, Henry and Dessa must choose between their plans and God’s, between safety and love.

Maureen's recipe for Sunday Chicken

Here’s a recipe my brother David calls his “Sunday Juicy Chicken” which he prepares before leaving for church, then finishes when they get back. (He’s a lot more comfortable leaving his oven on and unattended than I am! Is that a guy thing?)

Large Roasting Chicken, about 5 lbs.
1/4 cup butter, melted
Italian herb seasoning mix
Celery salt
Pepper
Garlic powder
2 carrots, cut in 1” pieces (no peeling necessary)
2 celery stalks, cut in 1” pieces
1 small to medium onion, quartered
½ lemon, cut in four pieces

Rinse chicken and pat dry; brush with melted butter, then seasoned with Italian herb seasoning mix, celery salt, pepper, and garlic powder. Stuff chicken cavity with carrots, celery, onion, and lemon. After filling bird cavity with the above, lace or skewer closed. Place bird breast side down on rack in open roasting pan. Do not cover, as this will cause the bird to cook faster.

Place in 300º oven for one hour and 15 minutes, then turn the bird over, breast side up, and increase oven temperature to 350º. Continue baking for 20 minutes longer for skin to brown. Remove bird, enjoy the meat, then use carcass and vegetable “stuffing” to make chicken stock, as follows:

Chicken Stock Bonus Recipe:
Place vegetables/lemon and chicken carcass in stockpot (break carcass into pieces). Add enough water to cover the carcass, then cover the pan and simmer for 2 – 4 hours. Drain and reserve liquid for broth, discard the carcass and vegetables/lemon. Chicken stock can be used for soup, gravy, or in place of water in sauce recipes for extra flavor.

Apple Cinnamon Rolls with Maple Glaze

  
Here's a new version of my cinnamon roll recipe using apples and the yummiest maple glaze much like that on a long john doughnut. Enjoy! 


Dough:
1 package yeast
1/2 cup warm water
1/2 cup scalded milk
1/3 cup real butter, softened
5 tablespoons sugar
1 teaspoon salt
1 egg
3 1/2 cups flour

Filling:
1/2 cup melted real butter, divided
1 1/3 cups brown sugar, divided
2 tablespoons cinnamon
1 large apple, peeled, cored, and diced
1/2 cup chopped pecans

Maple Glaze:
3 cups powdered sugar
3 tablespoons melted butter
3 tablespoons milk
2 tablespoons maple extract

In small bowl, dissolve yeast in warm water and set aside. In large bowl, mix together scalded milk, butter, sugar, salt and egg. Add yeast mixture and one cup flour. Mix together until smooth. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5-8 minutes. Place in greased bowl. Cover and let rise until doubled, about 1 1/2 hours. 

When doubled, punch down dough. Roll out on floured surface into a 15x9" rectangle. Spread 1/3 cup melted butter over dough. Sprinkle buttered dough with 1 cup brown sugar and cinnamon. Sprinkle with apples and pecans. Roll up dough, beginning with long side, and pinch edge together to seal. Cut into 12-15 slices.

Coat the bottom of 9x12 baking pan with remaining melted butter and brown sugar. Place cinnamon rolls close together in pan and rise until double, about 30-40 minutes. Bake in preheated 350 degree oven for 30 minutes or until golden brown. 

In small bowl, mix together powdered sugar, melted butter, milk, and maple extract. Spread over warm rolls. Makes 12-15 rolls. 
Click here for a printable version of this recipe.

Whole Wheat Apple Muffins


Here's a recipe we enjoy at our house using one of our favorite cereals - Malt-O Meal. 

1 cup flour
3/4 cups Malt-O-Meal, dry
1/2 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
1/4 cup canola oil
1 egg, beaten
1 teaspoon vanilla
1 cup apples, peeled, cored, and chopped into small bits

Preheat oven to 400 degrees. In a large bowl, combine flour, Malt-O-Meal, sugar, baking powder, and salt. Create hole in center and pour in milk, oil, egg, and vanilla. Stir together until ingredients are moistened. Fold in apples. Pour batter into greased or paper-lined muffin pans, filling 3/4 full. Bake 18-20 minutes until golden brown. Makes 12 muffins. Enjoy! 
Click here for a printable version of this recipe.

Spinach Quiche


This recipe is delicious to serve for a brunch or anytime you want something special.

1 pie pastry
4 strips bacon, diced
1/4 cup chopped onion
1/4 cup chopped green pepper
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
2 cups eggs
1/2 cup cottage cheese
1/4 cup shredded Swiss cheese
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley flakes
1/4 teaspoon each salt, pepper, paprika

On a lightly floured surface, roll out pastry. Transfer to 9-in pie plate. Trim pastry and flute edges. Line pastry with double thickness of heavy-duty foil. Bake at 425 degrees for 8 minutes on lowest oven rack. Remove foil and cool on a wire rack. Reduce heat to 375 degrees.

In a medium skillet, cook bacon, onion and pepper until tender; drain. Stir in spinach. Spoon mixture into pastry. In small bowl, combine eggs, cottage cheese, Swiss cheese and seasonings; pour over spinach mixture. Bake for 35-40 minutes or until knife inserted in center comes out clean. Let stand for ten minutes before cutting. May serve with sour cream. Serves 6-8. So good!
Click here for a printable version of this recipe.

Homemade Granola

This makes a delicious breakfast cereal served with milk, or use it to top your favorite yogurt with fruit.


6 cups oats
1/2 cup brown sugar
3/4 cup wheat germ
1/2 cup coconut
1/2 cup sunflower seeds
1 cup slivered almonds
1/2 cup dry milk
1 teaspoon salt
2/3 cup honey
2/3 cup vegetable oil
1 1/2 teaspoon vanilla
1/2 cup raisins
1/2 cup dried cranberries

In large bowl, mix oats, brown sugar, wheat germ, coconut, sunflower seeds, almonds, dry milk, and salt. In small bowl, combine honey, oil, and vanilla and mix. Pour over oat mixture. Mix well until thoroughly combined. Bake in 2 shallow greased pans at 300 degrees for 25-35 minutes, stirring twice. Mix in dried fruit. Store in covered container. 
Click here for a printable version of this recipe.

Steamed Potatoes with Parsley



Here's an easy recipe I like to serve with chicken or pork. Our girls love them. 


5 medium potatoes, peeled and sliced
6 tablespoons butter
2 teaspoons minced onions
1 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon pepper


In medium casserole dish, combine ingredients. Cover. Microwave on high for 12-15 minutes, until potatoes are tender, stirring 2-3 times. Serves 4. 
Click here for a printable version of this recipe. 

June Foster's Catalan Pot Roast



 June Foster is a retired teacher who travels full time with her husband in their RV. Her adventures provide a rich source of information for her novels. She grew up in El Paso, Texas but moved to the magnificent northwest after she retired from teaching. She penned her first novel on her Toshiba laptop in 2010 as she and her husband sailed along the interstate. Now June has written four novels for Desert Breeze Publishing. Her novel Ryan's Father will be available from WhiteFire Publishing in January 2014.

June's Latest Release: Deliver Us

The young fraternity man who coaxed Jillian Coleman upstairs that night is only a blur in her memory. Now she lives with the unrelenting guilt that she aborted her baby. God might forgive her, but she can't forgive herself. As Bellewood's premier gynecologist, she hopes to open the Jeremiah House to offer teen girls an abortion alternative. Though the handsome and successful Dr. Jett Camp wants to marry Jillian, he believes her plan is a waste of her skills. 


Riley Mathis spent ten years in jail for dealing drugs. Now as a Christian, he's trying to put his life back together. Working as a janitor at night, he attends college by day. When he meets Dr. Coleman, he recognizes her from the sapphire necklace she wore the night he stole something precious from her. When she confesses the choice she made to abort her baby, Riley can't tell her he's the father of her child. Purchase the book HERE.

June's Recipe for Catalan Pot Roast

This recipe comes from my Aunt Gina who just passed away in January at age 93. I have made this recipe over and over so now I have it memorized. It's easy and tastes like a gourmet dish. 
Serves 8-10 

1/4 teaspoon marjoram
1 tablespoon minced parsley
2 teaspoon salt
1 clove garlic (minced)
1 teaspoon cinnamon
1/4 teaspoon powdered cloves
4 tablespoons olive oil
4-5 pound rump roast
1 green pepper (chopped)
2 onions (chopped)
2 cups canned tomatoes
1 cup orange juice
2 tablespoons vinegar or lemon juice.

Make a paste of the herbs, salt, garlic and spice. Beat in 2 tablespoons olive oil. Rub this into the meat on all sides and let stand at room temperature 1 hour. Heat remaining olive oil in large pot. Add meat and brown on all sides. Add green pepper and onions, and cook about 5 minutes. Add tomatoes, orange juice and vinegar. Cover and cook over lowest heat for 3-4 hours. Remove meat and thicken sauce if desired with a teaspoon of cornstarch. Serve with boiled or mashed potatoes.

Minestrone Soup


Here's a yummy soup recipe when you'd like something with an Italian flare. 
Serve with Artisan bread or Sourdough Baguettes.

1 pound ground sausage
13 oz. Smoked Sausage, sliced
1 cup onion, minced
4 garlic cloves, minced
2 cups frozen mixed vegetables
14 oz. diced tomatoes
14 oz. Italian style stewed tomatoes, crushed
15 oz red kidney beans, drained and rinsed
15 oz garbonzo beans, drained and rinsed
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
6 cups chicken broth
2 cups cabbage, shredded
1 cup yellow squash, sliced
1 cup elbow macaroni
1/3 cup grated Parmesan cheese

Brown sausage and smoked sausage in large dutch oven. Add onion and garlic and cook until tender. Add mixed vegetables, tomatoes, beans, oregano, basil, salt, and pepper. Cook for 5-7 minutes. Add chicken broth and bring to a boil. Simmer for 15 minutes. Add cabbage, squash, and macaroni and cook for another 10-12 minutes until pasta is tender. Ladle into bowls and top with Parmesan cheese. Serves 8.
Click here for a printable version of this recipe.

Pineapple Chicken

Here's a yummy recipe great for spring or summer meals. Great with Egg Drop Soup or Egg Rolls.

1 1/2 cups pineapple juice
2 tablespoons red wine vinegar
2 tablespoons soy sauce
1/3 cup brown sugar
1/4 cup ketchup
2 tablespoons cornstarch
1 cube chicken bouillon cube
1 teaspoon ground ginger
1 1/2 pounds chicken strips, cut into chunks
1/2 cup flour
1 tablespoons seasoned salt
1/4 teaspoon ground pepper
3 carrots, peeled and sliced
1 green pepper, sliced
1/2 onion, sliced
1 tablespoon minced garlic
20 oz. pineapple chunks

In large saucepan, combine pineapple juice, vinegar, soy sauce, brown sugar, ketchup, cornstarch, chicken bouillon, and ginger. Stir until smooth. Bring to a boil and cook for 2-3 minutes until thickened. Set aside. 

In large skillet, heat 3 tablespoons oil over medium high. Mix together flour, seasoning salt, and pepper in a large plastic bag. Coat chicken with flour mixture and place chicken in skillet. Brown on all sides. When cooked through, Add carrots, pepper, onion, garlic, and pineapple chunks. Cook for another five minutes until tender. Pour sauce over chicken and bring to a boil. Serve over cooked rice. Enjoy! 
Click here for a printable version of this recipe. 


Spiced Apple Muffins

2 cups flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon cinnamon
1 egg, beaten
2/3 cup milk
1/2 cup applesauce
1/4 cup oil

Topping: 1/3 cup brown sugar, 1/2 cup chopped nuts, 1/2 teaspoon cinnamon

Preheat oven to 400 degrees. In medium mixing bowl, combine flour, sugar, baking powder, salt and cinnamon. Add beaten egg, milk and applesauce. Stir just till moistened. Fill greased muffin tins 2/3 full. Mix topping ingredients. Sprinkle on top of muffins and press gently into batter. Bake for 20 minutes until golden brown. Makes 12 muffins. 
Click here for a printable version of this recipe.

Slow Cooked Shredded Pork Loin


Here's a great recipe to make in your crock pot. Allow to cook all day and serve with Coleslaw, potatoes, or as a barbecued sandwich.

4-5 pounds pork loin roast
1 tablespoon oil
1 cup beef broth
2 teaspoons rosemary, crushed
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon pepper

Heat oil in large skillet over medium high heat. Sear pork loin evenly on all sides for 4-6 minutes or until a golden brown crust forms. Transfer to crock pot. Add beef broth. Sprinkle with rosemary, salt, garlic powder, onion powder, and pepper. Cover and cook on low for 8-9 hours until pork is tender and juicy and shreds easily. Serve with your favorite barbecue sauce. 
Click here for a printable version of this recipe.