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Blueberry and Peach Slab Pie


Here's a fun recipe to try when you want a new twist on pie. Delicious served warm with vanilla ice cream.

3 peaches sliced ( halved, skinned, and pitted)
2 tablespoons flour
1/3 cup sugar
2 tablespoons orange juice
1 cup fresh blueberries

Crust:
1 cup flour
1/2 teaspoon salt
1/2 cup cold butter
1/4 cup water
2 tablespoons milk
2-3 tablespoons sugar

Preheat oven to 375 degrees. Place prepared peaches in large bowl. Sprinkle with flour and sugar. Add orange juice and blueberries and gently stir together until moistened.

In a small bowl, combine flour and salt. Cut in butter with fork until crumbly. Add water and mix until combined. Mixture will form a ball. Roll out dough onto a lightly floured surface to 12x10" rectangle. Transfer to baking sheet. Arrange fruit mixture down the center of crust, leaving a two-inch border. Fold edges of pastry over peaches. Brush pastry edges with 2 tablespoons milk and sprinkle with sugar. Bake for 25-30 minutes until pastry is golden brown. Serves 6.
Click here for a printable version of this recipe.

Cherry Limeades

 
This is an easy and delicious recipe to serve on a hot summer day! We think it's better than Sonic's! Enjoy!


1/3 cup sugar
1/3 cup water
1/2 cup lime juice (between 4-6 limes)
1/2 cup pure cherry juice
2 cans club soda
maraschino cherries for garnish


In small saucepan, dissolve sugar in the water over medium heat to create a simple syrup. Set aside when done to cool completely. Meanwhile, juice the limes. In serving pitcher, combine syrup, lime juice, and cherry juice. Add club soda when ready to serve. Stir together to combine and serve immediately over crushed ice. Garnish with maraschino cherries and/or sliced limes. Serves 4


*To easily squeeze juice from limes, first heat each lime for 10 seconds in microwave. Then roll limes in circular motion for 30-40 seconds. Slice limes in half and squeeze juice into a measuring glass.
Click here for a printable version of this recipe.

Cookbook Preview ~ Southern Living Southern Made Fresh

Southern Living Southern Made Fresh: Vibrant Dishes Rooted in Homegrown Flavor

by Tasia Malakasis and Southern Living Editors

A new breed of cooking is hitting the mainstream: farm-derived flavors in home-style, straightforward cooking with bright updates. Southern Made Fresh captures the dewy ripeness of this trend while providing readers with approachable recipes made with ingredients from your local grocery; here's an accessible way to cook that's playful, easy, and fun. A Southern perspective in the landscape and recipes bring the memories of grandma's kitchen rushing back, while a strong foundation of pure Southern ingredients awaken the senses. 

Giving this book life is Tasia Malakasis, a true Southerner brought back to her roots by owning and operating Belle Chevre, a goat cheese company in North Alabama. Her unique perspective allows her to see the true joy in simple ingredients brought together in a comforting way, that readers can appreciate no matter their hometown. Finally, you can bring the crisp, bright flavor of the South to your family table.


Purchase the cookbook HERE. 

Sourdough Whole-Wheat Bagels


If you've followed this recipe blog for very long, you know how much we enjoy our sourdough. Here's an easy recipe to make your own sourdough bagels. Serve with softened cream cheese. Enjoy! See more sourdough recipes HERE.

1 cup sourdough starter
1 cup warm water
4 tablespoons non-diastatic malt powder, divided
2 teaspoons salt
1 1/2 teaspoons instant yeast
3 cups white flour
1 cup whole wheat flour
water to fill 10"-diameter pan 4" deep

In large bowl, combine sourdough, water, 2 tablespoons non-diastatic malt powder, salt, instant yeast, and flour. Mix together until combined. Knead to form a stiff dough, about 4-5 minutes. Place dough in lightly greased bowl and cover. Allow to rise for one hour. Gently deflate and allow to rise for another 30 minutes.

Transfer the dough to work space and divide into 12 pieces. Roll each into a smooth, round ball. Cover and allow to rise another 30 minutes. Meanwhile, fill a large saucepan about half full with water. Add remaining non-diastatic malt powder and bring to a gentle boil. Preheat oven to 425 degrees.


Using a finger, poke a hole through the center of each ball and stretch until the hole is about 2 inches wide. Transfer the bagels, four at a time, to the simmering water, maintaining a gentle boil with heat as needed. Cook the bagels for 2 minutes. Flip over and cook an additional minute. Strain bagels from water and place them on a greased baking sheet. Repeat with remaining bagels.


If desired, brush egg wash (1 egg + 2 tablespoons water) over bagels and sprinkle with sesame seeds, poppy seeds, or other bread toppings. Bake for 25 minutes until golden brown. Cool on wire racks. Serve warm with cream cheese. Makes 1 dozen chewy bagels
Click here for a printable version of this recipe.

Ranch Loaves



(This is a favorite of all my daughters and has won a purple ribbon at the county fair.)

2 packages active dry yeast
1/2 cup warm water (110-115 degrees)
1/2 cup sugar, divided
2 cups warm buttermilk (110-115 degrees)
1/2 cup butter or margarine, softened
3 eggs
1 envelope original ranch salad dressing mix
2 teaspoons salt
8-9 cups all-purpose flour

In mixing bowl, dissolve yeast in warm water. Add 1 teaspoon sugar; let stand for five minutes. Add the warm buttermilk, butter, eggs, ranch dressing mix, salt, 4 cups flour and remaining sugar; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place on a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. 

Punch down dough. Turn onto a lightly floured surface; divide into fourths. Roll each portion into a 14-in x 12-in rectangle. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place seam side down on two greased baking sheets. With a sharp knife, make five shallow slashes across the top of each loaf. Cover and let rise in a warm place until doubled, about 30 minutes. 

Bake at 350 degrees for 20-25 minutes or until golden brown. Brush with melted butter. Remove from pans to wire racks to cool. Makes 4 loaves. May wrap and freeze if desired.

Click here for a printable version of this recipe.

Johnnie Alexander's Mandy Miniver Cherry Scones

Johnnie Alexander writes inspiring stories that linger in the heart. Where Treasure Hides, her debut novel, won the ACFW Genesis Contest (2011) and Golden Leaf Award (2014). Her first contemporary romance, Where She Belongs (Misty Willow Series; Revell), and her first novella, “The Healing Promise” (Courageous Bride Collection; Barbour), release in 2016.

She also has won Best Novel and Best Writer awards (Florida Christian Writers Conferences), and Bronze Medalist (My Book Therapy Frasier Contest). She volunteers as a category coordinator for the ACFW Genesis Contest, judges various contests, and serves as marketing director for the MidSouth Christian Writers Conference.


A graduate of Rollins College (Orlando) with a Master of Liberal Studies degree, Johnnie treasures family memories, classic movies, road trips, and stacks of books. She lives in the Memphis area with a small herd of alpacas and Rugby, the princely papillon who trees raccoons. Learn more about Johnnie on her Website HERE. 

Johnnie's Latest Book Release: Where Treasure Hides

Artist Alison Schuyler spends her time working in her family’s renowned art gallery, determined to avoid the curse that has followed the Schuyler clan from the Netherlands to America and back again. She’s certain that true love will only lead to tragedy—that is, until a chance meeting at Waterloo station brings Ian Devlin into her life.

Drawn to the bold and compassionate British Army captain, Alison begins to question her fear of love as World War II breaks out, separating the two and drawing each into their own battles. While Ian fights for freedom on the battlefield, Alison works with the Dutch Underground to find a safe haven for Jewish children and priceless pieces of art alike. But safety is a luxury war does not allow.

As time, war, and human will struggle to keep them apart, will Alison and Ian have the faith to fight for their love, or is it their fate to be separated forever? Buy the book HERE. 


Johnnie's Mandy Miniver Cherry Scones

2 cups all-purpose flour (unsifted)
3 teaspoons baking powder
2 tablespoons granulated sugar
½ teaspoon table salt (not Kosher)
4 tablespoons butter (½ stick; cool)
2 eggs
½ cup heavy cream
½ cup dried cherries (chopped; add more to taste)
½ cup powdered sugar
2 to 3 tablespoons milk
1 teaspoon cherry extract
red food coloring (if desired)

Combine flour, sugar, salt and baking powder in a mixing bowl. Add cubes of cool butter; cut with a pastry blender. In a separate bowl, beat two eggs until they're light and airy. Add the heavy cream and mix until thoroughly combined. Add the wet ingredients to the dry ingredients. Stir until the dough is barely mixed together, then add the dried cherries. Turn dough out onto floured surface. Slightly knead but be careful not to overwork the dough. Add extra cream to moisten only as needed. Roll the dough to about an inch thick then cut into triangles. Bake in a preheated 400 degree oven for fifteen minutes.

Icing:
Combine powdered sugar in a bowl, one tablespoon of milk and the cherry extract. Whisk ingredients together and add more milk as needed to get the desired consistency for drizzling the icing on the scones. Add red food coloring a little at a time until the desired color is reached.

When scones have slightly cooled, drizzle them with the icing. Serve as soon as possible for that warm delicious taste. 

Homemade Tomato Soup


Here's a delicious recipe to serve your family. Serve with homemade Sourdough Croutons.

3 tablespoons olive oil
1/2 sweet onion, diced
2 carrots, finely grated
2 celery stalks, finely diced
2 garlic cloves, minced
28 oz whole plum tomatoes
32 oz. chicken stock
1/2 teaspoons sugar
1 teaspoon ground thyme
1 teaspoon dried tarragon
salt and pepper to taste
12 oz. three-cheese tortellini, prepared as package directed
Parmesan cheese, shredded

In a large stockpot, heat olive oil and saute onion, carrots, celery, and garlic until tender. Add tomatoes and chicken stock. Puree with an immersion blender until smooth and creamy. Season with sugar, thyme, tarragon, and salt and pepper. Add cooked tortellini. Sprinkle with shredded Parmesan cheese. Serves 4-6.
Click here for a printable version of this recipe.

Pan Fried Country Potatoes

Here's an easy recipe I make a lot for our family in the summer. Goes great with fried catfish, steaks, or even hamburgers. Enjoy. 


3 tablespoons canola oil
6 medium Yukon potatoes, cubed with skin on
1 cup onion, chopped
1/2 cup green pepper, chopped
1 teaspoon kosher salt
1/4 teaspoon black pepper


Heat large cast iron skillet with oil. Add diced potatoes and allow to cook on high heat for 2-3 minutes. Turn and cook for another 2 minutes until lightly browned. Reduce heat to medium low. Add onion, green pepper, salt, and pepper. Mix in with potatoes and allow to cook for 10 minutes until vegetables are tender. Cover and simmer for 10-15 minutes more until ready to serve.
Click here for a printable version of this recipe.

Jake Byrne's Pan Seared Tilapia with Veggies

Jake Byrne grew up in Rogers, Arkansas. A type 1 diabetic since the age of fourteen, he has since been proactive combating the disease and mentoring diabetic youth. He played football for the University of Wisconsin as a tight end, and went on to compete in the NFL. Originally an undrafted free agent who signed with the New Orleans Saints in 2012, he has also been a Houston Texan, Kansas City Chief, and San Diego Charger. Currently, Jake and his wife Emma life in Dallas and have two dogs –Yeti the Great Dane and Duke the Dogo Argentino. Jake blogs at www.typewon.net.

First and Goal – What Football Taught Me About Never Giving Up, by Jake Byrne (and Holly Michael)

Jake Byrne dreamed of playing professional football. He had the size, the talent, the drive...but at age 14, he found out he also had type 1 diabetes.

Still, Jake was determined to reach his goal. And God was determined to guide and empower him all along the way.

Jake's journey to the NFL is the backdrop for this collection of inspiring devotions based on nearly a hundred football terms. Jake takes you to the weight room, practice field, and even across the goal line. You'll feel as if you're lined up next to him, facing a very large defender you're about to take down. He also includes Scripture and then ties up each story in a way that feels real and encouraging. You'll discover...

* what to do when God calls an audible in your life
* how to respond when God puts you on special teams
* why prayer is never an incomplete pass

These quick daily readings will help you press through your own difficulties and experience God's dream for you. First and Goal, published through Harvest House Publishers, can be purchased at many books stores and online booksellers. Purchase the book HERE.

[Holly Michael has enjoyed a writing career as a journalist, features writer, and a regular ghostwriter for Guideposts magazine before authoring novels and nonfiction books. Married to Anglican Bishop, Leo Michael, Holly has three grown children and lives in Kansas City. She blogs at www.writingstraight.com]


Jake's Recipe for Pan Seared Tilapia With Veggies

4 Tilapia fillets 
2 tablespoons coconut oil
1 package veggie mix (fresh or frozen)
salt, pepper, garlic salt- spicy if wanted

Preheat large skillet on high with 2 tablespoons of coconut oil. Season fish with garlic salt, black pepper, and a little spice if you want. 

Turn saucepan to medium heat. Toss veggies in the pot with a little water, coconut oil, salt, and pepper. Put lid on and occasionally stir. 

Lay fish on skillet (there should be a crackling sound if pan is hot enough). Leave fish on one side for 3-5 min then flip (or until each side is a little browned). Once veggies are cooked, but not mushy they're ready to serve! 

Mini Cheeseburger Bites



Here's a recipe when you're looking for an appetizer or snack to serve your family or company. Enjoy! 

1 package refrigerator garlic crescent rolls
1 pound hamburger
1/2 cup diced onion
1 cup frozen mixed vegetables
2 tablespoons Worcestershire sauce
1/2 teaspoon seasoned salt
1/4 teaspoon black ground pepper
6 slices American cheese, quartered

Preheat oven to 375 degrees. In large skillet, brown hamburger. Add onion, mixed vegetables, Worcestershire sauce, seasoned salt and black pepper. Cook on medium heat until onion is tender and vegetables have cooked through, about 10 minutes. 

Meanwhile, prepare mini tart pan. Spray with cooking oil. Roll out crescent and press together at seams. Divide and cut into 24 squares. Press each square into the tart cups, pressing along the bottom and sides. Spoon meat mixture into each cup. Place cheese quarters on top of each prepared cup. Bake for 15-20 minutes until crust is golden brown. Makes 24 bites. 
Click here for a printable version of this recipe.

Grilled Pork Chops

Here is an easy and tasty recipe for serving pork chops. Thanks to the girls at Immanuel Lutheran Church in Hepler for letting me in on the two secrets to this delicious dish! 


3/4" slices from whole pork loin 
generous amounts of Head Country all purpose seasoning




Secret #1 - Slice your own pork chops from a whole loin to get thick, juicy slices of meat at a discounted price. Works especially well when serving large groups. 


Secret #2 - An hour before cooking, generously sprinkle each side of pork chops with Head Country seasoning. (If you haven't tried this seasoning, do so now! It is wonderful!) Grill over hot coals for a few minutes on each side until juices run clear. You may also broil in oven if desired. Enjoy! 


Click here for a printable version of this recipe. 

Camping Menu Ideas



I prefer to cook outside when I can, but our tent is large enough that I have a kitchen inside for rainy days or night. 

August is a favorite time for our family to go camping in the mountains. We pack up our large canvas tent, sleeping bags, propane cook stove--and other items galore and head for the Rockies. Here are a few of our favorite recipes when cooking in the wild. 

Happy Camping! 

Part of my Camp Kitchen. 

We usually eat a large breakfast when camping and then munch on snacks for lunch when we do our hiking. Here are a few breakfast Ideas: 


Cornmeal Pancakes with eggs, bacon, and juice


or French Toast with sausage links, and juice

For lunch, we'll pack a few items in our backpacks like applesauce and carrots 



After a long day of hiking or sight-seeing, I like to return to camp for an easy, one-pot meal--usually soup served with leftover biscuits, cornbread, or crackers. Unlike Kansas, it's nice and cool in the mountains, so soup tastes pretty good. Here are a few ideas:


Country Potato Soup with crackers


And for dessert, get out the Coleman Oven. And just so you don't think I'm an over-achiever as a camp cook, here is a little secret: I use canned apple pie filling and also prepare the cookie dough at home and refrigerate it in a large butter container. Then when it's time for a little snack after supper, we'll slice off a handful of cookies and place them in the propane oven. Easy-peasy and oh so good! 


Scrambled Eggs with Ham


Here's an easy recipe to make for your family some morning. Great for when you have a little company staying overnight or when you want to make breakfast with your kids.

8 eggs
1 cup chopped green, yellow, and red peppers (mixed)
1 cup chopped onion
1 tablespoon chives
3/4 cup evaporated milk
8 oz. ham, chopped
1/4 teaspoon ground black pepper
1 cup shredded cheddar cheese

Preheat a large skillet and spray with cooking oil. In medium bowl, whisk together eggs until frothy. Add peppers, onion, chives, and evaporated milk. Pour into heated skillet and allow to cook for 1-2 minutes. Sprinkle ham over eggs. Season with black pepper. Scrape edges toward center, lifting eggs to turn as you do so. Repeat as needed until eggs have cooked through, about 5-7 minutes. Sprinkle with shredded cheese and allow to melt before serving. Serve with toast and hash browns. Serves 4-6. 
Click here for a printable version of this recipe.