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Flourless Peanut Butter Chocolate Chip Cookies


We have a friend in our church family who requires gluten-free foods. This is one of our favorite recipes to share with her that is enjoyed by all.

1 cup old fashioned oats
1 teaspoon baking soda
1 cup peanut butter, creamy
2/3 cups brown sugar
2 eggs
2 teaspoons vanilla extract
1 cup chocolate chips

Preheat oven to 350 degrees. In small bowl, combine oats and baking soda. In a large bowl, beat together peanut butter, brown sugar, eggs, and vanilla. Mix in dry ingredients, then fold in chocolate chips. Place by teaspoonfuls onto greased cookie sheet. Bake for 9-11 minutes until golden brown. After a few minutes, transfer to wire racks to cool. Makes 24. 
Click here for a printable version of this recipe.

Chunky Venison Stew

My husband and daughters like to hunt deer and elk in the fall. This is a great venison recipe.

2 tablespoons canola oil
2 pounds venison stew meat
1 large onion, coarsely chopped
1 garlic clove, crushed
1 tablespoon Worcestershire sauce
1 bay leaf
1 teaspoon dried oregano

1 teaspoon parsley
1 Tablespoon salt
1 teaspoon pepper
3 cups water
7 potatoes, peeled and quartered
1 pound carrots, cut into 1-inch pieces
1/4 cup flour
1/3 cup water

Heat oil in large stew pot. Brown meat. Add onion, garlic, Worcestershire sauce, herbs and spices. Simmer covered 2 hours or until meat is tender. Add potatoes and carrots. Continue to cook until vegetables are tender, about 30 minutes. Mix flour and water; stir into stew. Cook and stir until thickened. Remove bay leaf. Makes 8-10 servings. I like to serve this stew with Country Biscuits. Very tasty.

Click here for a printable version of this recipe.

Tiffany Amber Stockton's Strawberry Cheesecake Cookies

Tiffany Amber Stockton has been crafting and embellishing stories since childhood. Today, she is an award-winning author and speaker who has partnered with Nerium International in the anti-aging skin care industry, helping others look younger and live better. She lives with her husband and fellow author, Stuart Vaughn Stockton, in Colorado. They have one girl and one boy, and an Aussie/retriever mix named Roxie. She has sold fourteen books so far and is represented by agent Sandra Bishop. You can also find her on FacebookTwitter, and Pinterest as well as her web site HERE.

Amber's newest book release: A Grand Design



A fun getaway on a charming island may be just what Alyssa needs…if only she can let go of her past.
Fifteen years ago, Alyssa Denham stopped taking her annual summer trip to Mackinac Island, refusing to tell anyone the reason she avoided the island she loved as a child. Now here she is, unexpectedly on the island for two weeks with her best friend, Libby, trying to keep her secret buried.


Alyssa’s grandmother, who lives on the island, has asked Alyssa and Libby to help piece together a friendship quilt she had started years earlier. Their quest takes them to the homes of some of her grandmother’s long-lost friends, giving Alyssa amazing insight into her grandmother’s life…and attracting the attention of the handsome Scott Whitman.

Will memories of her past keep Alyssa from letting go? Or will she finally learn to trust and let God heal her fractured heart? Buy Amber's book HERE.


Amber's Recipe for Strawberry Cheesecake Cookies
(Creamy cookies for when you want a taste of cheesecake, not a whole slice.)

1 cup All-purpose Flour
½ teaspoons Table Salt
6 Tablespoons Unsalted Butter, Softened
5 Tablespoons Cream Cheese, Softened
½ cups Granulated Sugar
1 whole Egg
1 teaspoon Vanilla Extract
1 cup Chopped Fresh Strawberries

Preheat oven to 350ºF. Line 2 baking sheets with parchment paper and set aside. In a medium bowl, whisk together flour and salt; set aside. In the large bowl of an electric mixer, beat butter and cream cheese on high speed until light and creamy. Add sugar and beat until mixture is light and fluffy. Add egg and vanilla and beat until well combined. Reduce mixer speed to low and stir in flour mixture just until combined. Remove bowl from mixer and fold in strawberries. 

Use a medium cookie dough scoop (around 2 tablespoons) to place cookie dough balls on prepared baking sheets 1-2 inches apart. Bake cookies for about 10 minutes or until tops are firm. Allow to cool on cooling racks and serve immediately. Store leftovers in an airtight container in the refrigerator up to 2 days.

Mom's Peach Pie


Here's my mom's recipe for Homemade Peach Pie. Enjoy! 

3/4 cups sugar
3 tablespoons flour
1/4 teaspoon cinnamon
1/4 teaspoon salt
5 cups peaches, peeled and sliced

Pie Crust:
2 cups flour
1 teaspoon salt
7/8 cups shortening
1/2 cup water

In small bowl, combine sugar, flour, cinnamon and salt. Add peaches to a medium bowl. Pour sugar mixture over peaches and gently stir to mix.

In medium sized bowl, mix together flour and salt. Add shortening and cut in with a fork until crumbly. Add 1/4 cup water and mix, then add the rest of the water to finish mixing the dough. Dough should hold together in a ball. Divide into two parts.


To prepare pie, roll out bottom dough on floured surface the size of your pie plate. Add peach filling. Sprinkle with bits of butter. Go around edge of crust with fingers dipped in water. Roll out top crust, making slits so your pie can breath. Lay over peaches. Remove excess dough. Crimp edges. Again with fingers, spread 2 tablespoons of milk over top crust, then sprinkle with 2-3 tablespoons sugar. Bake in 375 degree oven for 45-50 minutes until crust is golden brown. Serve warm with vanilla ice cream. 

Pistachio Salad

Here's a recipe I grew up with as a girl and still enjoy today! Especially nice for family gatherings or church dinners. 

1 package instant pistachio pudding
11-oz crushed pineapple (do not drain)
1 carton whipped topping
2-3 cups miniature marshmallows


In large bowl, mix together pistachio pudding and crushed pineapple. Add whipped topping and stir until all is combined. Add miniature marshmallows. Cover and chill until ready to serve.
Click here for a printable version of this recipe.

Cookbook Preview ~ The Lodge Cast Iron Cookbook

Cast-iron cooking is back in vogue! From America's most chic restaurants to the countless kitchens of avid home cooks, everyone is rediscovering the joy of cooking with classic cast iron. Cast-iron cooking has always been a kitchen favorite with its even heating, great heat retention and its flexibility to go outdoors and grill or cook over an open fire. According to Esquire magazine, cast-iron cookware "will enrich your eggs and burgers, it's impossible to break and it will last longer than you."

And now with The Lodge Cast Iron Cookbook, every cook will learn the simple, savory secrets of cast-iron cookery. From the kitchens of Lodge, America's leading manufacturer of cast iron cookware, this unique cookbook offers over 200 mouthwatering recipes. The delectable dishes range from breakfast specials to the secrets of great fried food, to soups and stews, biscuits and baked goods, fish, veggies and finally those sweet finales. And the book features favorite cast-iron cooking recipes by well-known cooks such as Bill and Cheryl Jamison, Nick Malgieri, and Allison Fishman Task. Special cooking lessons include cast-iron cooking basics and how to enjoy open-air cooking and grilling.

This special culinary delight features great cooking stories and intriguing vignettes on the history and legend and lore of cast iron cooking. Each unique recipe, culled from cooks across the country, is illustrated with four-color photography. Now available as an ebook. Buy the cookbook HERE.

Mozzarella Cheese Sticks


Here's a delicious recipe to try. It takes a little bit of time, and can be messy, but believe me, these cheese sticks rival any you'll eat at a restaurant. So good! 

2 eggs
1/4 cup water
1 1/2 cups Italian-style bread crumbs
1/2 teaspoon garlic salt
1/2 teaspoon seasoned salt
2/3 cup flour
1/3 cup cornstarch
oil for frying
16 oz Mozzarella cheese sticks

In medium bowl, combine eggs and water, whisking until frothy. On a large plate, pour out the bread crumbs. On a second plate, stir in garlic salt, and seasoned salt with the flour and cornstarch. 

Line a baking sheet with waxed paper. Prepare cheese sticks in the following 5 steps:

1) Coat cheese sticks in flour mixture.
2) Dip in egg mixture to cover. 
3) Coat again in flour mixture, making sure cheese is covered completely.
4)  Dip once more in egg mixture.
5) Coat in bread crumbs, covering completely, and pressing in with fingers. (At this time, your fingers may get really messy. That's okay. Just rinse them off and continue on.)

Set on prepared baking sheet. Repeat with all cheese sticks. Place baking sheet in freezer for 20 minutes. Deep fry cheese sticks 2-3 at a time, cooking for 30-40 seconds until deep golden brown. (Remove if cheese starts to splatter in oil.) Serve warm with Mariana Sauce. Makes 12 sticks. 

Wine Recommendation: Kendall-Jackson Vitner's Reserve Chardonnay 2012

Click here for a printable version of this recipe.

Shrimp Scampi with Linguine


Here is a delicious recipe that is "oh-so-good" and "oh-so-easy."

1 tablespoon Kosher salt
1-16 oz. box linguine or Homemade Pasta
5 tablespoons olive oil, divided
6 tablespoons butter
2 tablespoons minced garlic
1/2 cup minced onion
2 lbs large shrimp, peeled and deveined
1 teaspoon Kosher salt
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon hot red pepper flakes
2 tablespoons dried parsley
2 tablespoons lemon juice
1/4 cup grated Parmesan cheese

Bring to boil a large pot of water with 2 teaspoons Kosher salt. Add linguine and cook for 7-10 minutes to al dente or as directed for homemade pasta. Drain and return pasta to pot. Toss with 1 tablespoon olive oil. Set aside and keep warm.

In large skillet, melt butter with 4 tablespoons olive oil over medium heat. Add the minced garlic and onion. Saute for 3 minutes, being careful not to burn. Add the shrimp, salt, and pepper. Saute for 3-5 minutes until the shrimp turns pink. Remove from heat and toss with red pepper flakes, parsley, lemon juice and Parmesan cheese. Add the cooked pasta to the shrimp mixture and toss to combine. Serves 4-6
Wine Suggestion: Fancy Pants Pinot Grigio

Click here for a printable version of this recipe.

Donna Pyle's Down Home Texas Pancakes

A soul-stirring, engaging speaker, author, Bible teacher, and worship leader, Donna Pyle has a passion for studying and teaching God’s Word. Her clear, down-to-earth style encourages women of all ages to wholeheartedly love, serve, and live for Jesus Christ. Since launching Artesian Ministries in 2007, Donna has written over twenty Bible studies, two DVD Bible study series, two books, and enjoys the incredible privilege of traveling throughout the U.S. and internationally to speak and teach where the Lord opens doors. Donna writes regularly on her blog, Hydrated Living, as she seeks to find beauty in the quiet and sacred in the chaos, treasuring God's path in her life. A native, life-long Texan, Donna fuels the journey with the Word, coffee, chocolate, family, friends and worship. Learn more about Donna's writing HERE.

Donna's newest book release: Quenched



What quenches your thirst? Wealth or health? Career or activities? Or do these things still leave you with a certain level of dehydration? Quenched: Christ’s Living Water for a Thirsty Soul is for both new Christians and Christians going through spiritual dehydration. Donna has been both—new Christian and tired veteran Christian—so she writes from first-hand experience. Her “been-there-done-that” approach to affirmation and encouragement is welcomed by readers feeling confused or ashamed about living out their witness to Christ. She writes with honesty and humor, pointing readers to the Gospel message of forgiveness and salvation, and emphasizes that it is only Christ and His grace that quench the parched soul. Book features include a collection of devotions, prayers, Scripture readings, Psalms, and hymns;clear connection to daily life as Christians; and encouragement and affirmation for new Christians and for Christians going through a time of spiritual dehydration. Jesus shows us the path to streams of living water that will quench our soul’s thirst. He doesn’t care where you’ve been. He doesn’t care what you’ve done. He cares about you. And He's waiting for you at the well. Buy Donna's Book HERE. 

Donna's Recipe for Down Home Texas Pancakes


2 cups all-purpose flour
1/2 cup sugar
6 teaspoons baking powder
1/4 teaspoon salt
2 eggs
2 cups milk
1/2 cup oil

Mix dry ingredients in bowl and set aside. In separate bowl, mix wet ingredients. Pour wet ingredients into dry ingredients, stirring the whole time. Grease griddle and heat to 325. Makes 10 very fluffy, yummy pancakes! Serve hot with butter, syrup and any other breakfast side of your choice! Add walnuts and bananas for scrumptious banana nut pancakes.

White Queso Dip


Every now and then, I like to change up my Mexican meals by serving a white cheese dip in place of our common "Velvetta" dip. 

1 1/2 pound white American cheese, 1" chunks
8 oz. mozzarella cheese, grated
1/2 cup green chilies
1/4 box frozen spinach
1 1/2 cups half-and-half cream

In large microwavable bowl, combine cheese, chilies, spinach, and half-and-half cream. Heat for 2 minutes on high. Stir, and continue to heat for 1 minute at a time until melted. Serve with your favorite tortilla chips. Serves 12-16. 
Click here for a printable version of this recipe.

Country Pancakes

Here's a recipe I make almost every Sunday morning for our family. My husband especially enjoys them! 


1 1/4 cups flour
1/2 teaspoon salt
1 1/2 tablespoons baking powder
1 tablespoon sugar
1 cup milk
1 egg, beaten
2 teaspoons vanilla
3 tablespoons butter, melted


In medium bowl mix together dry ingredients. Add milk, eggs, and vanilla, stirring gently until combined. Add melted butter. Cook on greased skillet over medium-low heat until golden brown. Serve with butter and syrup. Enjoy! Makes 6-8 pancakes.
Click here for a printable version of this recipe.

Mini Mexican Quiches


Here's a yummy recipe to serve for your next weekend brunch. Enjoy! 

1/2 cup butter, softened
3 oz. cream cheese, softened
1 cup flour
1 cup cheddar cheese, shredded
4 oz. can chopped green chilies
2 eggs
1/2 cup whipping cream
1/2 teaspoon salt
1/4 teaspoon black pepper

In mixing bowl, cream together butter and cream cheese. Add flour. Beat until well blended. Shape into 24 balls. Refrigerate for 20 minutes. Press balls into bottom of greased miniature muffin pan. Sprinkle a teaspoon of cheese and 1/2 teaspoon of chilies into each shell. 

In small bowl, beat eggs, whipping cream, salt and pepper. Spoon into shells to fill. Bake in preheated 350 degree oven for 30-35 minutes until golden brown. Cool for 5 minutes before serving. Serve with taco sauce. Makes 2 dozen.
Click here for a printable version of this recipe.