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Addicting Munchies

Here is one my grandma makes for the holidays. The name is accurate as this is very addicting. Enjoy!

15 cups "whatever" - you can vary this to your taste: Pretzels, Cheese-nips, Goldfish, Mixed Nuts, Cashews, Oyster Crackers, White Cheddar Cheese-Its, Ritz Sticks, Corn Chex, Wheat Chex, Rice Chex, Wheat Thins, or whatever

2/3 cup canola oil
2 teaspoons dill weed
1/4 teaspoon garlic salt
1 package ranch dressing

Put cracker mix in a large roasting pan and set aside. Mix together oil, dill weed, garlic salt and ranch dressing. Pour over cracker mix and stir together. Bake at 200 degrees for 1 1/2 hours, stirring every thirty minutes. May drain on paper towels. Store in covered container.
Click here for a printable version of this recipe.

Blueberry Sourdough Biscuits


Here's another biscuit recipe using my sourdough starter. Grands Biscuits used to sell a blueberry biscuit that I absolutely adored. But then they stopped making them. Here is a recipe that rivals those sold in stores. So good! Enjoy!

2 cups flour
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter
1 cup "unfed" sourdough starter
1/2 cup buttermilk
3 oz. dried blueberries

Preheat oven to 425 degrees. In a large bowl, combine flour, sugar, baking powder, salt, and baking soda. Cut in butter until coarse crumbs form. Add sourdough, buttermilk, and blueberries. Stir until dough forms. Turn onto lightly floured surface and knead 10-12 times. Roll into 1/2" thickness. Cut with large biscuit cutter. Place on parchment-lined baking sheet. Bake for 12-15 minutes or until golden brown. Remove from pan and cool on a wire rack. Makes 12-15 biscuits.
Click here for a printable version of this recipe.

Pumpkin Walnut Scones


Pumpkin isn't necessarily my "favorite" ingredient, but these scones are wonderfully delicious. Our family loves them! 

2 cups flour
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon cloves
1/4 teaspoon baking soda
1/2 cup butter
3/4 cup pumpkin puree
1/4 cup half and half
1 egg
1/2 cup English walnuts

Cream Cheese Icing:
1 cup powdered sugar
3 oz. cream cheese, softened
2 tablespoons milk
1 teaspoon vanilla

Preheat oven to 400 degrees. In medium bowl, mix together flour, sugar, baking powder, salt, cinnamon, ginger, nutmeg, cloves, and baking soda. Cut in butter with knife or fork until mixture is crumbly. Add pumpkin, half and half, egg, and walnuts. Stir into flour mixture and work together until completely mixed. Pat out onto a floured surface. Cut into eight pieces and place each in lightly greased scone pan. Press to form into the pan. Bake 15-20 minutes until golden brown. Allow to cool for 5 minutes and remove from pan.

In small bowl, combine powdered sugar, cream cheese, milk, and vanilla. Whisk together until smooth and creamy. While scones are still warm, drizzle cream cheese icing over tops. Makes 8. 

Turkey Burgers


The first time I served my husband turkey burgers, he wasn't sure what to think of them--I think he'd much prefer beef. My girls love them, however. Here's an interesting recipe for when you want to shake things up in your house. 

1 pound ground white turkey
1 teaspoon dried parsley
1 teaspoon minced onion
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon ground pepper 

In medium bowl, combine ground turkey, parsley, onion, seasoned salt, garlic powder, and pepper. Mix well. Form into patties. Cook in large skillet sprayed with cooking spray for 3-4 minutes on medium-high heat. Turn and cook for another 4-5 minutes on medium heat until cooked through. Serve with cheddar cheese, tomato, lettuce, and your favorite condiments. Enjoy! Makes 4 burgers.
Click here for a printable version of this recipe.

Carole Towriss's Kazak Samsa

Carole Towriss grew up in beautiful San Diego, California. Now she and her husband live just north of Washington, DC. In between making tacos and telling her four children to pick up their shoes for the third time, she reads, writes, watches chick flicks and waits for summertime to return to the beach. You can find her at www.CaroleTowriss.com.

Carole's Latest Book: By the Waters of Kadesh 
(Book 2 in the Journey to Canaan Series)

Kamose, once Egypt’s most trusted soldier, no longer has a country to serve or king to protect. Moses insists God has a plan for him, but Kamose is not so sure. Tirzah’s cruel husband died shortly after they left Egypt. She escaped his brutality, but now she’s alone, and once they reach their new land, how will she survive? Gaddiel, Tirzah’s brother-in-law, is chosen as one of the twelve spies sent to scout out Canaan. He’s supposed to go in, get information and come back, but all he really wants is to bring down Joshua.


Carole's recipe for Kazak Samsa

We have four children, three of whom are adopted from Kazakhstan. We wanted to find a recipe from their country of birth, but in Kazakhstan they eat a lot of mutton and horse meat, and they don’t eat dessert as we know it, so it took a while before we found a dish that would please little kids. We think this one is a hit. It can be made with meat, but the sweet version is our favorite.

FILLING:
6 oz walnuts, shelled, crushed
1 ½ tablespoon sugar
1 ½ tablespoon butter, unsalted, softened

Mix all ingredients together and set aside

DOUGH:
You can use any dough recipe you like, or cheat like I do and buy the premade kind. J

Roll the dough out to about 18” square.  Cut into 2” squares.  Place a teaspoon of filling in each square and draw the four corners to the middle, or fold over to a triangle. Pinch to seal.  Place on greased baking sheet. Bake until golden brown.

Pecan Sandies


My mom loves Keebler Pecan Sandies. I wanted to test some recipes to find one that was similar to her brand and surprise her with it. Here is one I tried, and while it was quite tasty, it's not like the kind you buy. Try, try again...

1/3 cup butter, softened
1/3 cup shortening
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups flour
2 1/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped pecans

Preheat oven to 375 degrees. In large mixing bowl, cream together butter, shortening, and sugars. Add egg and vanilla. Mix well. In small bowl, combine flour, baking powder, baking soda, and salt. Add to creamed mixture in two parts. Stir in pecans. Drop by teaspoonfuls  on ungreased baking sheet. Bake for 9-11 minutes until golden brown. Yum! 
Click here for a printable version of this recipe.

Apple Gingerbread Cake


Here is a delicious snack cake you might enjoy making in the fall or for Thanksgiving.

1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1/2 cup molasses
1 egg
2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 cup buttermilk
2 cups apples, diced

Preheat oven to 350 degrees. In large bowl, cream together butter, sugar, and brown sugar. Add molasses and egg and mix well. In small bowl, combine flour, baking soda, cinnamon, ginger, cloves, salt, and nutmeg. Add to creamed mixture alternately with buttermilk until thoroughly combined. Fold in diced apples. Spread mixture into a greased 9x9 inch cake pan. Bake for 45-50 minutes until cake tests done when toothpick inserted in center comes out clean. Serve with whipped cream. Serves 9-12 
Click here for a printable version of this recipe. 

Chocolate Peanut Clusters

Here's a candy recipe we make for the holidays. Very easy and tasty too! 

2 cups semi-sweet chocolate chips
1 -12 oz container Spanish peanuts
12 oz almond bark

In medium-sized microwave-safe bowl add chocolate chips and almond bark. Cook on high for 3-5 minutes, stirring every 90 seconds until melted. Add peanuts and mix until coated. Drop by tablespoonfuls on waxed paper. Allow to set. Store in air-tight container.
Click here for a printable version of this recipe.

Lemon Balsamic Glazed Salmon


Here's a quick and easy recipe when serving Salmon to your family. Serve with Rice and Barley Pilaf and Glazed Sweet Potatoes. Enjoy! 

16 oz. frozen salmon fillets
4 teaspoons olive oil
1 teaspoon lemon pepper
1/2 teaspoon Kosher salt
1/2 cup orange juice
2 tablespoons brown sugar
2 tablespoons lemon juice
1 tablespoon balsamic vinegar
2 teaspoons cornstarch
1 teaspoon minced garlic

Place fish in a shallow baking dish. Drizzle each with olive oil. Sprinkle with lemon pepper and salt. Bake at 350 degree oven for 20-25 minutes or until the salmon flakes easily when tested with fork. 

Meanwhile, in small saucepan, combine orange juice, brown sugar, lemon juice, vinegar, cornstarch and garlic. Bring to a boil over medium-high heat. Cook and stir until mixture thickens. To serve, pour sauce over salmon. Serves 4.

Wine Suggestion: Cambria Julia's Vineyard Pinot Noir

Click here for a printable version of this recipe.

Sourdough English Muffins


My adventures with sourdough has led me to try my hand at homemade English muffins. They are so easy to make and so good to eat. We've been enjoying them with butter and jelly, and also as an egg, bacon, and cheese sandwich for breakfast. 

1 cup "fed" sourdough starter (Recipe HERE.)
2 cups warm water
1/4 cup butter, room temperature
2 tablespoons sugar
1 tablespoon yeast
1 tablespoon salt
1/2 cup nonfat dry milk
7 cups all-purpose flour
cornmeal for coating

In large mixing bowl combine starter, warm water, butter, sugar, yeast, salt, dry milk, and 3 cups flour. Mix well. Gradually add enough remaining flour and knead to form a smooth dough. Place dough in a greased bowl, cover, and let rise for 1-2 hours until noticeably puffy. Gently deflate the dough, and turn out onto a lightly floured surface. Cover and allow to sit for 15 minutes to relax the gluten. Divide the dough in half. Roll each 1/2" thick and cut in 3" rounds until all of dough is used. Repeat with the remaining half of dough. 

Place the rounds, on baking sheets sprinkled with cornmeal, 12 per sheet. Sprinkle rounds with additional cornmeal. Cover and let rise 1 hour until light and puffy. Transfer rounds to a preheated griddle (low heat). Cook the muffins for 5 minutes, and then place the bottom of a large cookie sheet on top to help flatten the muffins. Cook for an additional 5 minutes. Turn muffins and cook for another 5 minutes, being careful not to burn the sides. Remove the muffins from the griddle and cool on a wire rack. 

*If muffins aren't cooked through to the middle, place muffins on a baking sheet in a 325 degree oven and bake for 5-10 minutes. Store in zip bags for 3-4 days or freeze for longer storage. Makes 24 muffins. 
Click here for a printable version of this recipe. 

Nancy Mehl's Pork Roast Soup

Nancy Mehl lives in Festus, Missouri, with her husband Norman and her very active puggle, Watson. She’s authored fifteen books and is currently at work on a new series for Bethany House Publishing. The first book in her Road to Kingdom series, “Inescapable,” came out in July of 2012. The second book, “Unbreakable” released in February of 2013. The final book in the series, “Unforeseeable,” became available on September 1st. 

All of Nancy’s novels have an added touch – something for your spirit as well as your soul. “I welcome the opportunity to share my faith through my writing,” Nancy says. “God is number one in my life. I wouldn’t be writing at all if I didn’t believe that this is what He’s called me to do. I hope everyone who reads my books will walk away with the most important message I can give them: God is good, and He loves you more than you can imagine. He has a good plan for your life, and there is nothing you can’t overcome with His help.”

Readers can learn more about Nancy through her Web site: www.nancymehl.com. She has a newsletter located at: www.nancymehl.blogspot.com, and is a part of another blog, The Suspense Sisters: www.suspensesisters.blogspot.com, along with several other popular suspense authors. She is also very active on Facebook.

Nancy's Latest Book Release: UNFORESEEABLE 
Book Three in The Road to Kingdom Series

Callie Hoffman knows she has a good life in Kingdom, Kansas. She's thrilled to be engaged to Levi Housler, the new pastor of Kingdom Mennonite Church, and she spends her days working with her friend and soon-to-be sister-in-law, Lizzie Housler, at Cora's Cafe.

However, Callie's idyllic life is interrupted when a body is discovered on the road outside Kingdom and the deceased turns out to be a victim of a serial killer. As Washington County's new sheriff begins questioning Kingdom residents, Callie and the rest of the town are appalled at the prospect of a killer among them. The very reason Kingdom exists is to protect the people from the temptations and dangers of the outside world, but all the town founders' attempts to plan ahead couldn't prevent a threat like this.

Nancy Mehl’s Recipe for Pork Roast Soup

2 ½ to 3 pounds Boston Butt Roast
6 strips of raw bacon, cut into pieces
Fresh green beans (Don’t have a measurement for this. I just fill a plastic bag in the produce section with beans.)
3-5 pounds of potatoes cut up into bite-sized pieces. (Amount depends on how big your pot is)
Salt and pepper

Wash green beans. Cut off ends and cut beans in half. Fill large pot halfway with water. Add roast, bacon pieces, green beans, salt and pepper to taste. (You will probably need to add more salt later since the ingredients tend to soak it up. Check it before serving and add more salt if necessary.)

Simmer this until the roast is tender and falls apart. (You will have to add water several times until the roast is done.) Remove large bone from pot. (Be sure to watch roast when water starts to heat up. If you’re not careful, the roast will stick to the bottom of the pot and scorch. Once the water begins to bubble you won’t have a problem.)
Now add potatoes and simmer about another hour until the potatoes are soft. 

One note: When you refrigerate the leftovers, a layer of fat will form on top. If you want, you can remove this before you reheat the soup. Just remember that the fat holds a lot of the flavor! 

Peanut Chocolate Chip Cookies


Here's a chewy cookie recipe when you're craving chocolate and peanuts.

1/2 cup shortening
1/2 cup margarine
1 cup brown sugar
1 cup sugar
2 eggs
1 teaspoon vanilla extract
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 cup unsalted peanuts
1 cup semisweet chocolate chips

Preheat oven to 350 degrees. In a large bowl, cream together shortening, margarine, and sugars. Add eggs, beating well after each. Beat in vanilla. In a small bowl, combine flour, baking soda, and salt. Gradually add to creamed mixture. Stir in peanuts and chocolate chips. 

Drop by tablespoonfuls onto a greased baking sheet. Bake for 10-12 minutes or until golden brown. Cool on wire racks. Makes 4-6 dozen, depending on size.
Click here for a printable version of this recipe.

Slow Cooked Barbecued Pork Chops

Here's an easy recipe to make in your slow-cooker. Serve with Steamed Potatoes with Parsley or Corn and Macaroni Casserole. Delicious! 

6-8 loin pork chops
1 cup ketchup
1/3 cup water
2 tablespoons Worcestershire sauce
2 tablespoons wine vinegar
2 tablespoons brown sugar
1 tablespoon minced onion
1 tablespoon prepared mustard
1 teaspoon minced garlic
1/2 teaspoon chili powder
1/4 teaspoon black pepper

Place pork chops in slow-cooker sprayed with cooking spray. In glass measuring cup, combine remaining ingredients, stirring well. Pour over pork chops. Cook on low for 7-8 hours, depending on your choice of tenderness. Serves 6-8.
Click here for a printable version of this recipe.