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Shrimp and Grits


One evening our youngest daughter came home from school craving shrimp and grits--something I had never served before. Here's the recipe we came up with. May you have a Happy New Year! 

3 cups water
3/4 cup quick grits
1/4 cup butter
2 cups shredded Monterey Jack Cheese
salt and pepper
4 slices bacon, chopped
1 cup onion, chopped
1/2 cup green pepper, chopped
1 tablespoon garlic, minced
12 oz. frozen shrimp, thawed
1 tablespoon lemon juice
1 tablespoon dried parsley

In medium pan, prepare grits in water according to package. When water is absorbed, remove from heat and stir in butter and cheese. Sprinkle with salt and pepper to taste. Keep warm. 

Meanwhile, cook bacon in large skillet until crisp and brown. Drain on a paper towel. Saute onions, pepper, and garlic in bacon grease until tender. Add shrimp and cook for an additional 3-4 minutes until heated through. 

To serve, place shrimp mixture over grits and garnish with bacon and parsley. Serves 4
Click here for a printable version of this recipe.

Orange Nut Bread

This is a recipe my grandma used to make every Christmas. I now use it as a favorite holiday food gift.

2 1/2 cups flour
1 cup sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
3 tablespoons oil
1/2 cup milk
1 egg
1 cup chopped pecans
4 teaspoons orange peel, grated
3/4 cup orange juice

GLAZE: 2 cups powdered sugar, 1-2 tablespoons orange juice.

Preheat oven to 350 degrees. Grease 2 small loaf pans. Measure all ingredients into mixing bowl and beat at medium speed for 30 seconds. Scrape sides constantly. Pour into pans. Bake 55-60 minutes. Remove from pans and cool. Drizzle with glaze and sprinkle with colored sugar. This is wonderful with a cup of tea.
Click here for a printable version of this recipe.

Cindy Loven's Trail Magic Hot Chicken Noodle Soup

Cindy Loven, an avid reader all her life, is seeing her dreams fulfilled, with the publication of her first novel, Swept Away Quilt of Love. She co-authored this novel with Laura V. Hilton. Born and raised in Arkansas, she loves her home state and is happy to live there with her husband of twenty-nine years and her adult son. She and her family are very active in their local church, serving in many volunteer positions. She and her husband are very serious about informing parents about the dangers of the choking, after loosing their youngest son to this dreadful 'game' in 2009. When not busy with church or her job as a “pr gal” for another author, you can find Cindy in her craft room, sewing, crocheting, or making cards. Learn more about Cindy and her writing HERE. 

Cindy's Debut Novel - Swept Away


He survived a life-altering event. She is facing one.

Sara Jane Morgan is trying to balance teaching with caring for her grandmother who doesn’t want to be cared for. When school lets out for the summer, the plans are for Grandma to teach Sara Jane to quilt as they finish up the Appalachian Ballad quilt Grandma started as a teenager. But things don’t always go as planned.

Andrew Stevenson is hiding from his past—and his future. He works as a handyman to pay the bills, but also as an artisan, designing homemade brooms. When Sara Jane’s grandmother hires him to renovate her home, sparks fly between him and his new employer’s granddaughter.

It doesn’t take Sara Jane long to see Drew isn’t what he seems. Questions arise, and she starts online researching him. What she discovers could change her life—and her heart—forever. Buy the book HERE.

Cindy's Trail Magic Hot Chicken Noodle Soup

As Drew is hiking through the Appalachian trail, they have places where people come and meet the hikers bringing food and drinks; it is often called Trail Magic. This soup was one that Drew ate on the trail.

2 boxes of chicken stock
2 cups of chopped chicken (we prefer white meat)
1 cup of chopped carrots
1 small onion finely diced
1 can of cream of chicken soup
a bag of thin egg noodles (cooked and drained)

Simmer the chicken stock, adding in your chicken, carrots and onion, Cook until your veggies are tender, then add in the cream of chicken soup and the thin egg noodles. This makes a thick soup but that makes it easier for transporting to the Appalachian Trail. Serve with warm french bread, can top with cheese if you like. A yummy warm soup for a cold day on the trail.

Christmas Tea Party Ideas


One of my favorite traditions at Christmas is to have a tea party with our daughters and those who are special to us. Here are some recipe ideas for you to try. Enjoy the moments . . . 











CLICK HERE for more tea party recipe ideas. 

Cherry Almond Cake


Here's an easy delicious recipe I like to make for potlucks or for family gatherings. Enjoy! 

1 package sour cream cake mix
1 cup sour cream
1/4 cup water
3 eggs
1 - 21 oz. cherry pie filling
1/4 cup slivered almonds
Glaze (recipe below)


Preheat oven to 350 degrees. In large bowl, mix together cake mix, sour cream, water and eggs. Beat for 3 minutes. Spread mixture into a greased jelly roll pan. Drop pie filling in twelve generous spoonfulls. Bake for 25-30 minutes until cake springs back when touched. Cool. Spread with glaze and sprinkle with almonds. Serves 15


Glaze:
1 1/2 cups powdered sugar
2 Tablespoons milk
1/2 teaspoon almond extract

Click here for a printable version of this recipe.

Blueberry Eggnog Waffles

Here's a delicious recipe to try when you want something a little different. Yum! 

2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 eggs
2 cups eggnog
1/2 cup butter, melted
1 1/2 cups fresh blueberries

In mixing bowl, combine flour, baking powder, salt, cinnamon, and nutmeg. In another bowl, combine eggs, eggnog, and melted butter. Add to dry ingredients, mixing until blended. Carefully fold in blueberries. Bake in preheated waffle baker. Serve with blueberry syrup and sour cream. Makes four 9-inch waffles.
Click here for a printable version of this recipe.

Rhonda Gibson's Simple Pecan Pie

Rhonda Gibson lives in New Mexico with her husband, James. She has two children and two beautiful grandchildren. Reading is something she has enjoyed her whole life, and writing stemmed from that love. When she isn't writing or reading, she enjoys gardening, beading and playing with her dog, Sheba. She speaks at conferences and local writing groups. You can visit her at her website or blog, where she enjoys chatting with readers and friends online. Rhonda hopes her writing will entertain, encourage and bring others closer to God. Learn more about Rhonda and her writing HERE. 

Rhonda's Latest Book Release: A Pony Express Christmas 

When Jake Bridges suddenly finds himself the guardian of his orphaned niece, he knows he needs a wife. What does a stock tender at a pony express station know about raising little girls? A marriage of convenience to the child's caretaker is the most practical solution.

A mail-order marriage seems like Leah Hollister's last chance to know the simple joys of family life. But then she receives word that her would-be groom is dead. Now Jake proposes she marry him. She knows love isn't necessary. Yet the more she learns of sweet Molly's kindhearted uncle, the more she dreams of a true partnership with the man who has unexpectedly captured her heart. Buy the book HERE. 


Rhonda's Simple Pecan Pie

1/4 cup butter
2/3 cup firmly packed brown sugar
dash of salt
3/4 cup corn syrup
3 eggs
1 teaspoon vanilla
1 cup pecan halves

Cream together butter, brown sugar and salt, and stir in remaining ingredients. Pour into a pastry shell and bake at 450 degrees for 10 minutes. Then reduce heat to 350 degrees and bake 30 to 35 minutes. Cool and serve.

Eggnog Pound Cake



Here's a recipe to use during the holidays. Yummy!

3 cups flour
2 tablespoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 cup butter
2 cups sugar
4 eggs
1 teaspoon vanilla
1 1/4 cups eggnog

Optional Glaze:
1 cup powdered sugar
1-2 tablespoons eggnog

Preheat oven to 350 degrees. In small bowl, combine flour, baking powder, cinnamon, nutmeg, and salt. Set aside. In large mixing bowl, cream together butter and sugar until fluffy. Add eggs, one at a time, mixing well between each addition. Add vanilla. Alternately add flour ingredients with eggnog, mixing well between each. Pour into two greased and floured loaf pans. Bake 40-50 minutes until pick inserted in center comes out clean. Cool ten minutes before removing from pans. You may dust with powdered sugar or glaze with the following:

To make glaze: In small bowl, combine powdered sugar and eggnog. Stir until thoroughly combined. Drizzle over cooled pound cake. Serve with your favorite fresh fruit. Serves 24. (This is even better the second or third day!)
Click here for a printable version of this recipe.

Toffee Coated Pretzel Sticks


Here's a fun recipe my friend, Mary Allen, gave me. Our family enjoys them immensely. Especially good with hot tea on a cold day!

6 oz. almond bark
1 package crushed toffee pieces (may use Heath bars)
1 cup mini chocolate chips
pretzel sticks


In medium-sized microwave-safe bowl, heat almond bark on high 2-3 minutes until melted. Meanwhile in small bowl, mix together toffee and chocolate chips. Dip pretzel sticks into almond bark and then sprinkle with toffee. Allow to set on waxed paper. Store in air-tight container. Enjoy!!! 
Click here for a printable version of this recipe.

Cookbook Preview ~ Taste of Home Christmas 2014

Taste of Home Christmas 2014 is a treasury collection of spectacular holiday recipes, handmade gifts, doable decor and so much more...all guaranteed to inspire your most memorable Christmas ever!

This gorgeous, hardbound book is packed with readers' most loved Christmas dinners like Plum-Glazed Roast Chicken and Holiday Baked Ham…heavenly holiday desserts including more than a dozen luscious cheesecakes…Christmas cookies to share...easy party appetizers to impress…and so much more!

Plus, you’ll find fun-to-create crafts for giving or decorating…tons of easy ideas to love like Silhouette Ornaments, Chalkboard Playmats and Decorated Gift Jars. Or wrap up a batch of homemade Chocolate-Covered Pretzel Truffles to surprise the chocolate lovers on your list.

With Taste of Home Christmas 2014, it’s easy to make the season sparkle! Hardcover, 256 pages, Buy the book HERE. 

Chocolate Fondue


This is a fun recipe for a night of fondue.


1 pound chocolate (12 Hershey candy bars or a bag of chocolate chips)
1 cup sour cream
1 cup half and half


Break candy into pieces and put them into a microwave safe bowl. Add sour cream and half and half. Stir until all chocolate is coated. Microwave on high for 2 minutes. Stir until all lumps are gone and mixture is completely blended. Microwave on high for 1 minute. Blend again. May transfer chocolate to fondue dish and serve with suggested dipping items below:
Marshmallows
Maraschino cherries
Bananas
Pretzel sticks
Graham crackers
Apples
Animal cookies
Pound cake
Pineapple
Angel food cake
Strawberries



White Chocolate Popcorn Mix

Feel free to substitute other ingredients to suit your taste or use what's in your pantry. Other ideas are M&M's, raisins, peanuts, peanut butter chips, etc.


3 bags microwave butter popcorn, popped 
2 cups pretzels
2 cups toasted almonds
2 cups miniature marshmallows
1 1/2 cups dried cranberries
1 cup semi-sweet chocolate chips
1 cup toffee bits
20 oz. almond bark


In 2 large bowls, divide popcorn, pretzels, almonds, marshmallows, cranberries, chocolate chips, and toffee. In microwave-safe bowl, heat almond bark for 90 seconds at a time until melted. Pour over mixture in equal parts. Stir together with wooden spoon until ingredients are covered with almond bark. Spread onto two cookie sheets to cool. When cool, place in containers or plastic sacks. Makes great gifts. 
Click here to view a printable version of this recipe. 

Laura Hilton's Soft Caramel Candies


Laura Hilton ian award winning author, a pastor's wife, married over twenty-five years and has five children. She homeschools, writes book reviews and books. Her books include Patchwork Dreams, A Harvest of Hearts, Promised to Another, Healing Love, Surrendered Love and Awakened Love. The Snow Globe released in September and Swept Away will release this November. Learn more about Laura and her writing HERE. 

Laura's Latest Book Release: The Snow Globe 

Victor Petersheim has left the Amish and works on a river boat on the Mississippi River, spending three months on the river then having three months off. During his off-work months he returns home to his Amish community and helps out on his grandparents’ farm. When he returns home after his most recent absence, he discovers his grossmammi has developed health problems and they’ve hired Esther Beachy to be a “mother’s helper.” 

Victor is unsettled by this woman living in their home, but has to accept it. Esther loves listening to Victor’s grandmother’s stories and while puttering around in a store while the grossmammi’s in the hospital, she discovers a snow globe that depicts an area where the Petersheims used to live. She buys it as a gift for the grossmammi to cheer her up during her hospitalization. Victor is touched by Esther’s gift and her care for his grossmammi, and strives to be friendlier. Will Esther’s gentle heart draw him back to the community? Or will he return to the river once again? Buy the book HERE.

Laura's Recipe for Soft Caramel Candies

1 cup heavy cream
4 tablespoons unsalted butter
1/4 teaspoon salt
1 1/2 cup white granulated sugar
1/4 cup corn syrup
1/4 cup water
1/2 teaspoon vanilla extract

1. Prepare the caramel mold. Line an 8x8 baking dish with parchment so that excess paper hangs over the edges. Spray the parchment and the sides of the pan with nonstick spray.

2. Melt the butter in the cream. Over medium heat, warm the cream, butter, and salt in the 2-quart saucepan until the butter melts. Remove from heat, but keep the pan close by.

3. Combine the sugar, corn syrup, and water. In the larger 4-quart saucepan, combine the sugar, corn syrup, and water. Stir until the sugar is evenly moistened and you form a thick grainy paste. Wipe down the sides of the pan with a damp pastry brush so there are no sugar crystals above the surface of the sugar mixture. Clip the instant-read thermometer to the side of the pan so that the heat sensor is immersed in the sugar. Do not stir the sugar after this point.

Note: The large saucepan is necessary because the sugar will bubble up and triple in size when you add the cream. Do not substitute a smaller pan.

4. Cook the sugar syrup. Place the pot with the sugar mixture over medium to medium-high heat. Let the sugar syrup come to a boil without stirring. At first, you will see small bubbles around the edge of the pan, which will eventually move inward. Around 250°F, the sugar syrup will turn transparent and boil rapidly. Around 320°F, the syrup will darken slightly and smell caramel-like. You can proceed to the next step any time after the syrup reaches 250°F and before it reaches 325°F.

Note: If your instant-read thermometer isn't quite submerged into the sugar, you may need to tilt the pan to get an accurate reading. Simply tilt the pan by the handle until the thermometer is submerged a few inches in the sugar syrup. If the syrup hasn't reached 250°, wipe down the sides with a pastry brush again. If it has, there's no need.

5. Whisk in the cream and butter. Turn off the heat under the sugar syrup. Slowly pour the warm cream and butter mixture into the sugar syrup while whisking the sugar syrup gently. The sugar syrup will bubble up and triple in size. Stop whisking once all the milk and butter mixture has been added.

6. Heat the caramel to 245°F - 250°F. Return the pan to medium to medium-high heat. Let the caramel come to a boil without stirring. It will start off as a soft buttery yellow and eventually darken to reddish-brown caramel. Remove from heat when the caramel reaches 245°F to 250°F.

7. Whisk in the vanilla. Quickly whisk the vanilla into the caramel.

8. Pour the caramels into the mold. Immediately pour the caramels into the mold. Do not scrape the pan (there are sometimes hard burnt bits on the bottom). Knock the pan agains the counter a few times to help air bubbles work their way out.

9. Let the caramels set. Set the caramels somewhere out of the way to set, for at least two hours or (ideally) overnight. Once the caramels have cooled to room temperature, you can cover the pan.

10. Cut the caramels. When the caramels have set, lift them out of the pan by the parchment paper flaps and onto a cutting board. Cut the caramels into candies with a very sharp knife. If the caramels stick to your knife, spray your knife with nonstick cooking spray.

11. Wrap the caramels in wax paper. Cut squares of wax paper a little longer than your caramels. Wrap each caramel in wax paper and twist the ends closed. Caramels will keep at room temperature for about two weeks. Makes about 55 candies.

Additional Notes:


• Softer Caramels: The softness of the caramels is mainly a result of the cream. This recipe makes fairly firm, chewy caramels. For softer, taffy-like caramels, experiment with adding an extra 1/4 cup to 1/2 cup of cream to this recipe.

Caramel Variations:

• Salted Caramels - Add two teaspoons of salt to the cream mixture at the beginning of the recipe and sprinkle the finished caramels with coarse sea salt.

• Gingerbread Caramels - Add 2 tablespoons of molasses to the sugar mixture. Add 1/2 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon nutmeg, and 1/8 teaspoon ground cloves along with the vanilla at the very end of cooking.

• Chocolate Caramels - Increase the amount of cream to 1 1/2 cups. Melt 10 ounces of good chocolate into the cream mixture along with the butter.

Pan Fried Wild Turkey Cutlets


This past year, hubby brought home some wild turkey for me to cook. Here's one of the recipes I tried that turned out rather tasty. Enjoy! 

1-2 pounds turkey cutlets, tenderized
2 cups flour
1-2 teaspoons seasoned salt
1 teaspoon black ground pepper
2-3 tablespoons olive oil

On a large plate, mix together flour, seasoned salt, and pepper. Dredge both sides of cutlets In flour mixture. In large skillet, heat oil on medium high heat. Add cutlets to oil and allow to cook until dark golden brown, approximately 4-5 minutes on each side. Drain on paper towels. Serve with mashed potatoes. Serves 4.
Click here for a printable version of this recipe.

Sarah Sundin's Candy-Cane Cookies

Sarah Sundin is the author of six historical novels, including In Perfect Time (Revell, August 2014), plus a novella in Where Treetops Glisten (WaterBrook, September 2014). Her novel On Distant Shores was a double finalist for the 2014 Golden Scroll Awards. In 2011, Sarah received the Writer of the Year Award at the Mount Hermon Christian Writers Conference. Sarah lives in northern California with her husband and three children. When she isn’t ferrying kids to tennis and choir, she works on-call as a hospital pharmacist and teaches Sunday school and women’s Bible studies. You can find her at http://www.sarahsundin.com

Sarah's Latest Book Release: Where Treetops Glisten 

The crunch of newly fallen snow, the weight of wartime. Siblings forging new paths and finding love in three stories, filled with the wonder of Christmas.

Turn back the clock to a different time, listen to Bing Crosby sing of sleigh bells in the snow, as the realities of America’s involvement in the Second World War change the lives of the Turner family in Lafayette, Indiana.

In Sarah Sundin’s novella I’ll Be Home for Christmas, World War II fighter pilot Lt. Pete Turner is running on empty, but coming home for Christmas doesn’t help him fill his tank. When he encounters a precocious little girl in need of his friendship, can he convince her widowed mother, Grace Kessler, that he’s no longer the bully she once knew? And will Pete’s Christmas gift fill the empty places in their hearts?

The stories in Where Treetops Glisten are bound together by the Turner siblings’ Grandma Louise, who loves to bake. Despite wartime shortages and rationing, she makes Christmas cookies a priority! Linnie Kessler, the six-year-old daughter of my heroine, is very fond of the famous candy canes from Glatz Candies in Lafayette, Indiana (now called McCord’s), so she’d adore these candy-cane cookies. My family certainly does! This is always a fun recipe to make with kids—they love rolling out the ropes. Purchase the book HERE. 


Sarah's Candy-Cane Cookies

1 egg
1 cup butter, softened
¾ cup sugar
1 teaspoon peppermint extract
1 teaspoon vanilla
2 ½ cups flour
1 teaspoon baking powder
¾ teaspoon red food coloring
Red sugar sprinkles
Egg white

Beat together first five ingredients until fluffy. Add flour and baking powder, and beat well. Divide dough in two equal portions. Mix food coloring into one portion. Refrigerate for 1 hour.

Preheat oven 375˚. For each cookie, roll 1 teaspoon of each color dough into 4-inch ropes. Twist one red and one white rope together, bend into candy cane shape, and place on ungreased cookie sheet. Brush with egg white and sprinkle with red sugar sprinkles. Bake at 375˚ for 8-10 minutes. Makes about 36 cookies.

Chicken and Rice Casserole

Here's a simple recipe to make for your family when you're craving some comfort food.

6-8 chicken breasts, boneless skinless
1/2 cup butter, melted
1/2 cup water
1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of chicken soup
2 cups frozen mixed vegetables
1 1/2 cups rice

In large bowl, mix together butter, water, creamed soups, vegetables, and rice. Pour half into a greased oblong baking dish. Place chicken on top of rice. Cover with remaining rice mixture. Sprinkle with salt and pepper. Bake for 3 hours at 275 degrees. Serves 6-8.
Click here for a printable version of this recipe.

Jodie Bailey's Russian Tea

Jodie Bailey writes novels about freedom and the heroes who fight for it. Her novels include Freefall and Crossfire, from Love Inspired Suspense, as well as Quilted by Christmas, from Abingdon Press. Her devotions have appeared in Fighting Fear: Winning the War at Home and Sweet Freedom with a Slice of Peach Cobbler. She is convinced a camping trip to the beach with her family, a good cup of coffee, and a great book can cure all ills. Jodie lives in North Carolina with her husband, her daughter, and two dogs. Learn more about Jodie and her writing HERE. 

Jodie's Latest Book Release - Quilted by Christmas 

Taryn is keeping a secret she never should have kept.

You’re needy. Manipulative. You used me. In Taryn McKenna’s last conversation with high school sweetheart Justin Callahan, his angry words rooted themselves deeply into her heart. After Justin abandons her to join the army, Taryn vows to never love again. And she decides to keep a closely guarded secret from him—forever.

Focused on being completely independent, Taryn pours herself into teaching high school in Hollings, North Carolina and helping her spunky Grandma Jemma. But when Jemma’s health takes a turn for the worse, and Justin reappears, Taryn’s emotions get more tangled than a knotted piece of thread. A hand-stitched Irish chain quilt holds the message of healing Taryn needs. But will she realize the depth of God’s unconditional love for her? Purchase the book HERE. 

Jodie's Recipe for Russian Tea

When I was growing up, my Aunt Shirley and my grandmothers mothered me. One of the things I remember is Aunt Shirley teaching me how to make Russian Tea. It’s a super simple recipe, but I make it nearly every year. It’s the perfect blend of spice and warmth and just something that tastes like home. When I was writing Quilted by Christmas, I wanted Taryn to have a simple memory of her mother, much like I have of my Aunt Shirley, who died so young at 43. In one of the early scenes in the novel, Taryn is talking to her grandmother and searching for comfort. She reaches for the Russian Tea her mother taught her to make.

1 cup instant tea powdered mix (WITHOUT lemon or sweetener)
2 cups of Tang or another orange flavored drink mix
1 packet of unsweetened lemonade mix
2 cups of sugar
2 teaspoons of cinnamon
½ teaspoon of cloves

Mix all ingredients together and store in an airtight container. To serve, mix 3 tablespoons (or more to taste) in a mug of hot water. I always add more, because I like mine strong.

Cranberry Muffins

Here's a recipe I like to make during the holidays. They make great gifts for your loved ones. 

2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 teaspoons grated orange peel
1/2 cup shortening
3/4 cup orange juice
2 eggs, beaten
1 Tablespoon vanilla
1 1/2 cups chopped cranberries
1 cup chopped pecans

Preheat oven to 375 degrees. In a large bowl, combine flour, sugar, baking powder, nutmeg, cinnamon, baking soda, ginger, salt, and orange peel. Cut in shortening until crumbly. Stir in orange juice, eggs and vanilla until moistened. Fold in cranberries and nuts. Fill paper-lined muffin cups 2/3 full. Bake for 18-20 minutes until golden. Makes 18 muffins.
Click here for a printable version of this recipe.

Pork Lo Mein


Here's a delicious Asian recipe to try for your family. Enjoy! 

12 oz package uncooked linguine
2 tablespoons canola oil
12 oz pork tenderloin, cut into thin strips
1 cup chicken broth
1/3 cup soy sauce
4 tablespoons brown sugar
2 tablespoons rice vinegar
1 tablespoon sesame oil
1/2 teaspoon ground black pepper
1/2 teaspoon ground ginger
2 tablespoons cornstarch
1 cup onion, chopped
2 cups cabbage, chopped
1/2 cup green pepper, chopped
5 white mushrooms, sliced
2 small carrots, peeled and julienned
2 garlic cloves, minced

Cook linguine according to package directions, 8-9 minutes. Drain. 

In large skillet, heat oil and cook pork until no longer pink, about 4-5 minutes. Remove from skillet and set aside.

Meanwhile, in small bowl, whisk together, broth, soy sauce, brown sugar, rice vinegar, oil, pepper, ginger, and cornstarch. Set aside.

In medium hot skillet, cook onion, cabbage, green pepper, mushrooms, carrots and garlic until tender, about 2-3 minutes, adding more oil if necessary. Add soy sauce and cook, stirring until sauce thickens. Add cooked pork and linguine, tossing to coat. Serves 4-6.
Click here for a printable version of this recipe. 

Pecan Tarts

This is a recipe my mom makes every Christmas. They are so yummy, they practically melt in your mouth! Perfect for the upcoming holiday season.


Dough:
1/2 cup butter, softened
3 oz. cream cheese, softened
1 cup flour


Filling:
1 eggs
3/4 cups brown sugar
1 tablespoons melted butter
pinch salt
1 teaspoon vanilla
1 cup chopped pecans


Preheat oven to 350 degrees. In medium bowl, cream softened butter and cream cheese. Add flour. Mix well. Chill dough for 20-30 minutes. Divide dough into fourths and then roll each into six balls. Place one ball in each cup of a mini tart pan. Use your fingers or a tart tamper to press out into a tart shell. 


In medium bowl, combine egg, sugar, melted butter, salt, vanilla, and pecans. Mix well. Fill tart shells 2/3 full. Bake for 25-30 minutes until delicately browned. Allow to cool for 10 minutes and then remove from pan. Makes 24 tarts.
Click here for a printable version of this recipe.  

Cookbook Preview ~ My Paris Kitchen

A collection of stories and 100 sweet and savory French-inspired recipes from popular food blogger David Lebovitz, reflecting the way Parisians eat today and featuring lush photography taken around Paris and in David's Parisian kitchen.

It’s been ten years since David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks—most notably in Paris—incorporates ingredients and techniques from around the world into traditional French dishes. 


In My Paris Kitchen, David remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today. You’ll find Soupe à l’oignon, Cassoulet, Coq au vin, and Croque-monsieur, as well as Smoky barbecue-style pork, Lamb shank tagine, Dukkah-roasted cauliflower, Salt cod fritters with tartar sauce, and Wheat berry salad with radicchio, root vegetables, and pomegranate. And of course, there’s dessert: Warm chocolate cake with salted butter caramel sauce, Duck fat cookies, Bay leaf poundcake with orange glaze, French cheesecake...and the list goes on. 
David also shares stories told with his trademark wit and humor, and lush photography taken on location around Paris and in David’s kitchen reveals the quirks, trials, beauty, and joys of life in the culinary capital of the world. Buy the cookbook HERE.

Pumpkin Bars with Chocolate Chips


Here's a yummy dessert to make for the holidays.

2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon allspice
1 cup butter, room temperature
1 1/4 cups sugar
1 egg
2 teaspoons vanilla
1 cup canned pumpkin puree
2 cups coarsely chopped Hershey bar
1 cup chopped pecans

Preheat oven to 350 degrees. Grease a 9x13 baking pan with cooking spray. In medium bowl, combine flour, baking soda, salt, cinnamon, nutmeg, cloves, and allspice. In large mixing bowl, cream together butter and sugar until smooth. Beat in egg and vanilla. Add pumpkin. Mix in dry ingredients just until combined. Fold in chocolate chunks and pecans. Spread into prepared pan. Bake for 35-40 minutes until toothpick inserted in center comes out clean. Cool and cut into squares. Makes 20.
Click here for a printable version of this recipe.

Baked Potato Soup

Here is a tasty recipe my mother-in-law gave me. It's quick, and easy, and so yummy. 

2/3 cup butter
2/3 cup flour
6 cups milk
1 teaspoon salt
1/2 teaspoon pepper
1 cup chopped ham or fried, crumbled bacon
1/3 cup onions chopped
4 large baked potatoes
8 oz. sour cream

 
In large saucepan, melt butter, then stir in flour. Add milk and cook until thickened. Add salt, pepper, ham, and onions. Scoop out potato, removing skin and add to soup. Finish by adding sour cream and heat till warm. Do not boil. Makes 6-8 servings.
Click here for a printable version of this recipe.

Monster Cookies


Here's a recipe to make for your family when you want something big and hearty. Enjoy! 

1 cup crunchy peanut butter
1 cup brown sugar
1 cup sugar
1/2 cup butter, softened
3 eggs
2 teaspoons vanilla extract
1 cup flour
2 teaspoons baking soda
3 cups old fashioned oats
1 cup M&M's 
1 cup peanut butter chips
1 cup semi-sweet chocolate chips

Preheat oven to 325 degrees. In large mixing bowl, cream together peanut butter, brown sugar, sugar, and butter. Add vanilla and eggs, one at a time, beating well. In small bowl, combine flour, baking soda, and oats. Add flour mixture to creamed mixture until combined. Stir in M&M's, peanut butter chips, and chocolate chips. Using 1/4 cup, shape into balls. Place on greased baking sheet (9 cookies per sheet). Bake for 15-18 minutes until golden brown. Cool on wire racks. Makes 2 1/2 dozen.
Click here for a printable version of this recipe.

Chocolate Caramel Nut Bars

This is a favorite recipe we make during the holidays--but you can make them any time! Sometimes called Snickers Bars.

1- 14 oz. bag of caramels
2/3 cup evaporated milk (divided)
1 - two layer German Chocolate cake mix
1/2 cup margarine, melted
1 1/2 cups pecans, chopped
1 - 6 oz. package semi-sweet chocolate chips


Melt caramels with 1/3 cup milk over low heat or in microwave, stirring until smooth. In mixing bowl, combine remaining milk, cake mix, and margarine; mix well. Press 1/2 of cake mixture into bottom of greased 13X9 pan. Bake at 350 degrees for 6 minutes. Sprinkle 1 cup nuts and chocolate chips over crust. Top with melted caramel, spreading to edges of pan. Top with teaspoonfuls of remaining cake mixture; press gently into caramel. Sprinkle with remaining pecans, pressing lightly into top. Bake 350 degrees for 20 minutes. Cool slightly; refrigerate. Cut into bars to serve. Delicious!
Click here to view a printable version of this recipe.

Carrie Turansky's Coronation Chicken Sandwich

Carrie Turansky is the author of more than a dozen novels and novellas, and is the winner of the ACFW Carol Award, the Crystal Globe Award, and the International Digital Award. She has been the finalist for the Inspirational Readers Choice Award, the ACFW Carol Awards and Genesis Contest. When she’s not writing she enjoys working in her flower gardens, arranging flowers for special events, collecting teacups, and cooking healthy meals for family and friends. She lives in New Jersey with her husband, Scott, who is a pastor, counselor and author. They enjoy traveling for ministry, research, and to see their five adult children and four grandchildren.Carrie enjoys connecting with readers on my website and blog: http://carrieturansky.com

Carrie's Newest Book Release: The Daughter of Highland Hall 


Book two in the Edwardian Brides Series, The Daughter of Highland Hall, follows 18-year-old Kate Ramsey on a journey of faith and self-discovery as she travels to London to make her debut in society. Her overbearing aunt insists she secure a marriage proposal from a wealthy, titled man to gain a position and secure her future. As Kate begins making the round of balls and garden parties, she attracts the attention of Edward Wellington, who seems to have all the qualifications she is looking for, yet, she’s not sure if he is the best choice. Will that lifestyle bring her true happiness?

When a shocking family scandal forces Kate out of the social spotlight, she has time to volunteer with medical student Jonathan Foster, the handsome and caring brother of her governess. Jonathan, a strong Christian, is determined to help the poor in London’s East End. As her friendship with Jonathan deepens and her faith grows, Kate begins to envision a different kind of future, one that includes Jonathan. Is she ready to make the sacrifices that choice would require? If she does, what will her family and society think?




Carrie's Recipe for Coronation Chicken Sandwich

On my last trip to England I enjoyed a Coronation Chicken Sandwich and thought it was very tasty. Here's a recipe that's very similar to what I ate in England. This would be great for a tea party. 

Leftover cooked chicken (or 1 chicken breast)
1 - 2 tablespoons Mayonnaise
1 - 2 tablespoons Greek yogurt
1 - 2 tablespoons Mango chutney

1/2 medium apple, peeled and chopped
1/4 cup sliced almonds
1/4 cup dried cranberries
Dash or two of Curry powder
Dash or two of Coriander

salt and pepper
Crusty white or wheat bread
Watercress or baby leaf salad


Shred the cooked chicken, or poach 1 small chicken breast in water for 10 minutes, then cool and shred.

Mix with equal dollops of mayonnaise and Greek yogurt, and a spoonful of mango chutney. Stir in chopped apple, almonds, and cranberries. Add a dash or two of mild curry powder, and coriander. Season with salt, pepper.

Butter slices of crusty bread, fill with the chicken mixture and some watercress or baby leaf salad. Play some British music or watch Downton Abbey and enjoy! Serves 2.

Spiced Applesauce Muffins


Here's a recipe perfect for Autumn Weekends. It reminds me of a recipe I made when I was a girl in my first year of 4-H cooking, baking with my Grandma Swiler. Make some for your family today! 

1/2 cup butter, softened
3/4 cups sugar
1 egg
1/2 teaspoon vanilla extract
1 cup applesauce
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/8 teaspoon cloves

Topping:
1/3 cup butter, melted
1/3 cup sugar
1 1/4 teaspoons cinnamon

Preheat oven to 375 degrees. In large bowl, cream butter and sugar. Add egg and vanilla, mixing well. Stir in applesauce. In small bowl, combine flour, baking powder, salt, cinnamon, allspice, and cloves. Stir into creamed mixture. 

Fill paper-lined muffin cups 3/4 cull. Bake for 20-25 minutes until golden brown. Cool for 5 minutes. For topping, melt butter in small bowl. In another small bowl, combine sugar and cinnamon. Dip muffin tops in butter and then sugar mixture. Set on wire rack to cool. Makes 1 dozen. 
Click here for a printable version of this recipe. 

Baked Mexican Egg Rolls

Here's a new recipe we love. Thanks to my niece Nicole, for introducing it to us!


1 pound chicken breast strips, chopped into small pieces
1-15 oz can drained black beans
1 -11 oz Mexican-style corn
1/2 cup diced onion
1/4 cup minced black olives
2 tablespoons minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon chili powder
1 teaspoon cumin
2 cups Mexican blend cheese, shredded
1-16 oz. package egg roll wraps


In large skillet, fry chopped chicken strips in 3 tablespoons canola oil until golden brown. Add black beans, corn, onion, black olives, garlic, spices, and cheese. Allow to cool for 10-15 minutes. To prepare the egg rolls, moisten edges of each egg roll and place 3-4 tablespoons of filling in the lower half. Fold as you would per directions on egg roll container. Please each on greased baking sheet. Brush tops with canola oil. Bake in preheated 400 degree oven for 20-25 minutes until golden brown. Turn rolls as needed to prevent burning on one side. Allow to cool. Cut diagonally and serve with guacamole, sour cream, and/or Homemade Salsa. Makes 42 pieces. So good!! 
Click here for a printable version of this recipe.