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Crunchy Sourdough Breadsticks


Here's a yummy recipe to serve with your favorite salad or soup--also called Grissini.

1/2 cup warm water
2 tablespoons olive oil
1 cup FED sourdough starter
1 1/2 cups flour
1 teaspoon dried chives
1 teaspoon dried thyme
1 teaspoon dried crushed rosemary
1 teaspoon sugar
1 teaspoon instant yeast
1/2 teaspoon salt
2 tablespoons olive oil
2 tablespoons grated Parmesan Cheese

Preheat oven to 350 degrees. In medium bowl, combine water, oil, sourdough, flour, herbs, sugar, yeast, and salt. Mix well, kneading until smooth and elastic. Let dough rest for 10 minutes. Roll onto floured surface into a 12x20" rectangle, about 1/4" thick. Cut into long strips. Twist and stretch each piece to fit the baking sheet. Sprinkle with olive oil and grated Parmesan cheese. Bake for 25-30 minutes until golden brown. Stays fresh for up to two days. Makes 30 pieces. 
Click here for a printable version of this recipe.

Chicken with Biscuits

This is my humble attempt to imitate the recipe from the Cheesecake Factory. Enjoy!

1 lb. chicken strips (cut into 1-in pieces)
1/4 cup butter
1/2 cup onion, minced
1 cup carrots, sliced
1 cup frozen peas
1 cup sliced mushrooms
2 cups chicken broth
1/4 cup cold water
2 tablespoons cornstarch
salt and pepper to taste

Heat 1/4 cup canola oil in large skillet. Cook chicken strips until lightly browned. Remove chicken pieces from skillet and drain on paper towels. On medium heat, saute onions, carrots, peas and mushrooms in butter until tender. Add chicken broth and bring to a boil. In glass measuring cup, mix together cornstarch with cold water. Stir into broth mixture. Add chicken and season with salt and pepper. Serve over mashed potatoes and biscuits. Get biscuit recipe here. Serves 4.
Click here for a printable version of this recipe.

Baked Salmon with Dijon Marinade


Here's a recipe that's easy, delicious, and good for you! 

4 tablespoons olive oil
2 tablespoons Dijon mustard
1 tablespoon soy sauce
1 tablespoon minced onion
1 tablespoon minced garlic
1 pound salmon fillets
Lemon pepper to taste

In small bowl, combine olive oil, mustard, soy sauce, onion, and garlic. Pour over salmon fillets and allow to marinade for 10-20 minutes. Transfer fillets to baking sheet and sprinkle with lemon pepper. Bake in preheated 425 degree oven for 15-20 minutes until tender and flaky. Serves 4.

Wine Suggestion: Estancia Pinot Noir 

Click here for a printable version of this recipe.

Lemon Pound Cake Muffins

Here is a great recipe for a relaxing spring brunch. Enjoy.

1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon poppy seeds
1/2 cup sour cream

Glaze: 1 cups confectioner's sugar
2 tablespoons lemon juice

In a large bowl, cream the butter and sugar. Add the eggs and extracts; beat well. Combine the flour, salt, baking soda, and poppy seeds; add to creamed mixture alternately with sour cream. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees for 18-20 minutes or golden brown. Cool for 5 minutes before removing from pan to a wire rack. Combine the glaze ingredients; drizzle over muffins. Serve warm. Yield: 1 dozen.

Click here for a printable version of this recipe.

Lora Young's Quick Shrimp Etouffee

Lora Young has never lived outside the state of Missouri. She grew up reading the Little House books and Trixie Belden mysteries, so it makes sense that novels would entail history, mystery, and adventure.

Lora lives in rural Platte County with her husband, three cats, and the constant interruption of her children and grandchildren. She enjoys riding her tadpole recumbent, ballroom dancing, the Oxford comma, and making stuff up. She is a member of the Kansas City West chapter of American Christian Fiction Writers. Visit her Website HERE. 

Lora's Latest Book Release: Once a Thief


Convicted thief and con-woman Teagan Copperfield is willing to do anything to avoid prison--even become an honest woman. Earning a full-pardon for her crimes should be a piece of cake. All she has to do is gain the trust of Jared O’Neill, the cynical lawyer in charge of her rehabilitation, and help him root out the political corruption in Colorado Territory’s capitol. Oh, and keep him alive until her pardon comes through.

The task isn’t without pitfalls, however. The unconditional love offered by the O’Neill family threatens to break through her emotional defenses. Ellie, a six-year-old orphan, has a faith in God that Teagan finds intriguing. Then there’s Jared O’Neill—a man unlike any Teagan has ever known. Buy the book HERE. 



Lora's Recipe for Quick Shrimp Étouffée

1 large bell pepper, diced
1 large onion, diced
1 cup celery, diced or thinly sliced
½ cup butter
1 can cream of celery soup
1 can cream of shrimp soup
2 cans Rotel—original, mild, or one of each
2 pounds shrimp, peeled and deveined

Sauté shrimp in butter. Remove shrimp and keep warm. Sauté bell pepper, onion, and celery, stirring occasionally for 10 minutes or until tender. Add the soups and Rotel. Stir. Add shrimp. Cook until heated through. Serve over rice.

Beer-Battered Onion Rings


Here's a delicious recipe that is quite easy to make. Enjoy!

2 large Vidalia onions, peeled and sliced 1/2 inch thick
1 bottle dark beer
2 teaspoons cider vinegar
2 quarts canola oil
1 cup flour
1 cup cornstarch
1 teaspoon baking soda
1/2 teaspoons seasoned salt
1/2 teaspoons pepper

Dipping Sauce:
1/2 cup mayonnaise
1/3 cup ketchup
2 tablespoons horseradish
1/2 teaspoon paprika
1/4 teaspoon seasoned salt
1/4 teaspoon oregano
1/4 teaspoon ground black pepper

In large bowl, combine beer and vinegar in a large bowl. Add onion rounds to brine and refrigerate for 30-60 minutes.

Meanwhile, prepare dipping sauce: In a small bowl, mix together mayonnaise, ketchup, horseradish, paprika, seasoned salt, oregano, and black pepper. Set aside until time to serve.

Line baking sheet with several layers of paper towels. Add oil to Dutch oven and heat over medium high heat to 350 degrees.

In large bowl combine flour, cornstarch, baking soda, salt, and pepper. Drain beer mixture into bowl and whisk together until batter falls from whisk in steady stream. Pat onion rings dry with paper towels. Transfer 1/3 of rings to beer batter. Carefully transfer rings to hot oil. Fry until rings are golden brown and crisp, about 2 minutes, flipping halfway through frying. Drain rings on prepared baking sheet. Season with more seasoned salt and black pepper. Keep warm in oven. Return oil to 350 degrees and repeat until all rings are cooked. Serves 4-6.
Click here for a printable version of this recipe.

Lindsey Bell's Homemade Chocolate Granola


 Lindsey Bell is the author of the parenting devotional, Searching for Sanity. She’s also a speaker for women’s events, a blogger at www.lindsey-bell.com, and a lover of all things chocolate. You can find more information at www.lindseymbell.com.

Lindsey's Latest Book: Searching for Sanity



Have you ever looked at your beloved children and wondered: What in the world am I doing? Why did God trust me, of all people, to raise them? Motherhood is the most difficult job many of us will ever take. Moms today are busy, overwhelmed, and stressed. 

Searching for Sanity offers moms an opportunity to take a breath, dig into the Word, and learn from parents of the past. In short devotions designed for busy moms, this book explores the parents of the Bible, both the good and the bad. The wisdom of God's Word, paired with the experiences of another mother-in-training, will help moms find sanity in the midst of chaos. Purchase the book HERE.


Lindsey's Recipe for Homemade Chocolate Granola

Every parent needs a survival kit of sorts: must-have items to help you get through even the most difficult of days. The most important item in this kit (at least in my opinion) is CHOCOLATE!

Sometimes, though, the desire to eat healthy makes the chocolate less enjoyable. The candy still tastes good, of course, but the guilt that follows the indulgence often leaves a bitter taste in my mouth. That was the case for me…until I ran across this recipe for homemade chocolate granola.* I wouldn’t go so far as to say it’s healthy, but it is much better for you than something super-processed. 

4 cups quick cooking oats
3 cups old fashioned oats
1/3 cup brown sugar
1/3 cup coconut oil
½ cup honey
1 cup peanut butter
½ cup unsweetened cocoa

Preheat oven to 350. In a large bowl, combine both types of oats. Then set aside. In a small saucepan over medium heat, combine the brown sugar, coconut oil, honey, and peanut butter. Stir this constantly to keep it from burning. Once heated through (almost to boiling), remove from heat and add the cocoa. Stir well. Then add the chocolate/peanut butter mixture to the oats and stir well. Put granola in a greased 9X13 pan and cook at 350 for 10 minutes. Then turn off the oven and allow the granola to continue cooking for 1 hour (in the turned off – but still hot—oven). Then remove from oven and allow granola to cool completely. Break the granola into smaller pieces and store in an airtight container.

This recipe is sure to please both parents and kids alike! 
*I originally found this recipe here and have adapted it some.

Pistachio Tea Cakes


Here's a fun twist on a traditional tea cookie you might want to try for St. Patty's Day. Enjoy! 

1 cup salted butter, softened
1/2 cup powdered sugar
2 teaspoons vanilla extract
1 3/4 cups flour
3 oz. Pistachio instant pudding mix
1/4 teaspoon salt

Preheat oven to 350 degrees. In large mixing bowl, cream butter. Beat in sugar until fluffy 2-3 minutes. Add vanilla. In small bowl, combine flour, pudding mix, and salt. Gradually mix into butter mixture. Mix well. 

Roll into walnut-sized balls and place on parchment-lined baking sheets. Press thumb in center of each. Bake for 10-11 minutes. Remove from oven and allow to cool on wire racks for 5 minutes. While still warm, roll in 1 cup powdered sugar. 
Click here for a printable version of this recipe.

Onion Crescent Rolls

Here's a fantastic recipe I recently served my family. I've never made crescent rolls before and was amazed at how easy they were to create. So light and soft--like little fluffy pillows! I hope you'll take the time to try these and that you'll love them as much as we do!

1/2 cup butter, softened
1/2 cup sugar
2 eggs
1 package active dry yeast
1 cup warm buttermilk
1/2 cup onions, minced
1/2 teaspoon salt
3 1/2 -4 cups flour

In a large mixing bowl, cream together butter and sugar. Add eggs, beating well. Dissolve yeast in warm buttermilk. Add to butter mixture along with onion, salt, and 1 cup of flour. Mix until blended. Stir in enough flour to form a soft dough.

Turn onto a floured surface and knead until smooth and elastic, about 5-7 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 90 minutes. 


Punch down dough, and turn onto a lightly floured surface. Divide into two pieces and form a ball. Roll each ball into a 15" circle. Cut each circle into 8 wedges. Roll up each wedge from wide end and place point side down on parchment lined baking sheet. Curve ends down to form crescent. Cover and let rise in a warm place until doubled, about 40 minutes. Bake at 400 degrees for 8-10 minutes until lightly browned. Remove from pans to wire racks. Makes 16 rolls.
Click here for a printable version of this recipe.

Cookbook Preview ~ Old Time Farmhouse Cooking


Old Time Farmhouse Cooking, by Barbara Swell

Climb down off your tractor and dig into some old-fashioned, farm-fresh comfort food! We ve got cranberry beef stew simmering on the old wood cookstove and some sweet corn just pulled off the stalks. Try a dab of this farm-churned golden butter on the orange rye bread still warm from the oven. Whether you re a born farmer, or a country-minded city person, you ll enjoy these creative rural American recipes from a time when the food was wholesome and life was full of fresh air and sunshine. These recipes, stores, jokes, advice, farm lore, and illustrations were collected from a wide variety of American agricultural sources from the 1880s to the 1950s.

Purchase the cookbook HERE. 

Apple Pie with Oat Crumb Topping



Here's a recipe that is a mix between a Dutch Apple Pie and Apple Crisp. Very sweet, but quite delicious with some whipped cream or ice-cream. 

6 cups apples (cored, peeled and sliced)
3/4 cup sugar
2 tablespoons flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg


Single Pie Pastry Recipe:
1 cup flour
1/2 
 teaspoon salt
1/3 cup + 2 tablespoons shortening
1/4 cup cold water (2 parts)

Crumb Topping:
1 cup brown sugar
1/2 cup flour 
1/2 cup old fashioned oats
1 teaspoon cinnamon
1/2 cup butter


Preheat oven to 425 degrees. In medium bowl, combine apple slices, sugar, flour, cinnamon, and nutmeg. Stir until mixed well. Set aside while you prepare the pie pastry. 

In medium sized bowl, mix together flour and salt. Add shortening and cut in with a fork until crumbly. Add 1/8 cup water and mix, then add the rest of the water to finish mixing the dough. Dough should hold together in a ball. Roll out on floured surface the size of your pie plate. Crimp edges of pie. Add apple mixture on top of bottom crust. 


In small bowl, combine brown sugar, flour, oats, and cinnamon. Cut in butter until mixture is crumbly. Sprinkle over apple filling. Bake for 15 minutes. Lower oven temperature to 375 degrees and bake another 35-40 minutes until top is golden brown, using aluminum foil if necessary to prevent edges from getting too dark. Allow to cool on a wire rack. Drizzle caramel over top if desired.