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Roasted Chickpeas


Here's another recipe to add to your collection of snacks. These are quite tasty and good for you, too! 

15.5 oz. chickpeas, drained
2 tablespoons olive oil
1-2 teaspoons seasoned salt
1 teaspoon black pepper

Preheat oven to 400 degrees. Spread chickpeas on greased baking sheet. Drizzle with oil and sprinkle with salt and pepper. Bake for 30 minutes until golden brown. Serve warm. 
Click here for a printable version of this recipe.

Orange Cinnamon Rolls

Every now and then, I like to switch things up in the kitchen. Here is a twist on your normal cinnamon rolls. Enjoy! 


Dough
1 package active dry yeast
1/4 cup lukewarm water
1 cup milk, scalded
1/2 cup butter
1/3 cup sugar
1 teaspoon salt
5 cups flour
1 egg
2 tablespoons grated orange zest
1/4 cup orange juice


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


Icing:
2 cups powdered sugar
2 oz. cream cheese
4 tablespoons butter
2 tablespoons orange juice
1 teaspoon orange zest


In small bowl, dissolve yeast in warm water. In large mixing bowl, combine scalded milk, butter, sugar and salt. Cool till lukewarm; Stir in 2 cups flour. Add yeast, egg, orange zest, and juice. Mix well. Stir in remaining flour to make a soft dough. Cover and let rest for 10 minutes. Knead dough 8-10 minutes on lightly floured surface till smooth and elastic. Place in lightly greased bowl, turning once to grease. Cover; let rise in warm place until double (1 1/2 - 2 hours). Punch down; cover and let rest for 10 minutes. Roll dough in rectangle, 1/4" thick. Spread with melted butter; sprinkle with brown sugar and cinnamon. Roll in jelly roll style and cut into 1" slices. Place on greased baking sheet. Allow to rise for 30-45 minutes. Bake at 350 degrees for 15-20 minutes until lightly brown. 


In small bowl, combine powdered sugar, butter, cream cheese, orange juice, and orange zest. Mix until smooth and creamy. Frost rolls with icing.
Click here for a printable version of this recipe.

Lena Nelson Dooley's Blender Pecan Pie

Award-winning author Lena Nelson Dooley has had over 800,000 copies of her books sold. She is a member of ACFW and CAN. She has appeared on CBA Bestseller list and Amazon Bestseller lists. Maggie’s Journey appeared on a reviewers Top Ten Books of 2011 and won the 2012 Selah. Mary’s Blessing was a Selah Award finalist. Catherine’s Pursuit won the NTRWA Carolyn Reader’s Choice, second place in the CAN Golden Scroll Novel of the Year award, and won the Will Rogers Medallion bronze medallion. Her blog, A Christian Writer’s World, received the Readers Choice Blog of the Year Award from the Book Club Network. Lena speaks at women’s groups, writers groups, and conferences. She is a co-hosts of the Along Came a Writer blogtalk radio show. Learn more about Lena and her books HERE. 

Lena's Latest Book Release - A Texas Christmas


Christmas and romance tame Hearts in the Lone Star State. Six stories celebrate Christmas among the brave pioneers of Texas who look to their faith when life throws them challenges--and unexpected romance. Purchase the book HERE. 

Lena's Blender Pecan Pie

2 eggs
2/3 cup sugar
1/2 teaspoon salt
1/2 cup light corn syrup
2 tablespoons butter
1 teaspoon vanilla (I use Mexican vanilla)
1 cup pecans

Place eggs, sugar, salt, corn syrup, butter, and vanilla in a blender. Blend well. Add pecans. Blend just enough to chop pecans. Pour into unbaked pie shell. Bake in preheated 425 degree oven for 15 minutes. Reduce heat to 350 degrees and bake 30 minutes.

Angel Food Cake


Here's a recipe we made for the County Fair and also for birthdays. When you want a really delicious Angel Food cake, try this!

1 cup cake flour, sifted
1 1/2 cups powdered sugar, sifted
12 egg whites (1 1/2 cups)
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1 1/2 teaspoon vanilla
1/2 teaspoon almond extract
1 cup sugar

Preheat oven to 375 degrees. On a sheet of wax paper, sift together flour and powdered sugar, three times. Set aside. In large mixing bowl, beat egg whites, cream of tartar, salt, vanilla, and almond extract on medium high until foamy. Add sugar, two tablespoons at a time, beating continually until stiff peaks form. Fold in by wooden spoon, the flour mixture until well blended. Pour into ungreased angel food cake pan and cut with knife to remove air holes. Bake for 45-50 minutes until golden brown on top.


Turn upside down on bottle or cans to cool. Frost with 7-minute Frosting. Serves 10-12.
Click here for a printable version of this recipe.

Poached Eggs with Asparagus over Hash Browns

Here's a new recipe I served my family one morning for breakfast. I anticipated frowns and complaints but was pleasantly surprised when each said they loved the combination! I hope you'll enjoy it too. I think it would make an excellent evening meal. 


Hash Browns
1/4 cup canola oil
10 oz. frozen hash browns
1/2 cup green pepper, chopped
1/2 cup onion, chopped
1 cup cooked ham, diced
1 teaspoon salt
1 teaspoon pepper
1 cup Colby cheese, shredded


Asparagus and Eggs
1 pound fresh asparagus, trimmed
1 teaspoon sea salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
4 poached eggs


Heat large skillet with oil and spread hash browns to cover bottom. Add chopped onion, pepper, and ham. Sprinkle with salt and pepper. Allow to cook on high heat for several minutes and then turn to cook the other side, adding additional oil if necessary. Lower heat and continue cooking until hash browns are crusty brown. Top with shredded cheese and allow to melt. 


Meanwhile, place a wet paper towel on a plate with a row of asparagus on top. Cover with another wet paper towel and microwave on high for 3 minutes. Sprinkle additional water on top towel, and cook another 2-3 minutes until asparagus is tender. Sprinkle with salt, garlic powder, and pepper. 


While asparagus is cooking, poach 4 large eggs in an egg poacher for 4-6 minutes, until egg whites are firm, but yolk is still soft. To serve, layer 5-6 asparagus spears over hash browns and top with an egg. So yummy! Enjoy! 
Click here for a printable version of this recipe.

Cynthia Hickey's Johnny Marzetti

Multi-published and Amazon Best-Selling author Cynthia Hickey had three cozy mysteries and two novellas published through Barbour Publishing. Her first mystery, Fudge-Laced Felonies, won first place in the inspirational category of the Great Expectations contest in 2007. Her third cozy, Chocolate-Covered Crime, received a four-star review from Romantic Times. All three cozies have been re-released as ebooks through the MacGregor Literary Agency, along with a new cozy series, all of which stay in the top 50 of Amazon’s ebooks for their genre. She has several historical romances releasing in 2013, 2014, 2015 through Harlequin’s Heartsong Presents, and has sold more than 300,000 copies of her works. Cynthia is a board member for CAN (Christian Authors Network). She is active on FB, twitter, and Goodreads, and is a contributor to Cozy Mystery Magazone blog and Suspense Sisters blog. Her and her husband run the small press, Forget Me Not Romances, which includes some of the CBA’s well-known authors. She lives in Arizona with her husband, one of their seven children, two dogs and two cats. She has five grandchildren who keep her busy and tell everyone they know that “Nana is a writer”. Visit her website at www.cynthiahickey.com

Cynthia's Latest Book Release: Poison Bubbles
After the horrific experience of saving the lives of her niece and fiancĂ©, Stormi Nelson takes the family to a retreat high in the Ozark mountains. It doesn't take long before a dead body in a bubble bath turns the vacation into anything but. Forbidden to leave since they are all suspects, Stormi's family spends two weeks in a resort that is not at all relaxing. From horseback riding, bear attacks, and zip-lining, it gets to the point Stormi is afraid to leave her cabin! Join in on another misadventure as the newly credited Private Investigator/Author Stormi Nelson tries to survive vacation without being killed. Buy the book HERE. 


Cynthia's Johnny Marzetti

Here is a recipe we serve when we have large gatherings of people. It's a family favorite.
1 pound macaroni pasta
1 tablespoon olive oil
1 yellow onion, chopped
1 green pepper, chopped
8 ounces mushrooms, chopped
2 pounds ground beef (or swap 1 lb. for Italian sausage)
Salt and pepper
2 (14 oz) cans tomato sauce
1 (14 oz) can diced tomatoes, drained
2 cloves garlic, minced
1 teaspoon oregano
1 teaspoon Italian herbs
Pinch sugar
2 cups cheddar cheese, divided
2 cups Italian blend cheese, divided

Preheat the oven to 350 degrees. Bring a large pot of water to boil for the macaroni. Cook the macaroni until on the firmer side of al dente, about 7 minutes. I like to under do it because it will continue to soften in the casserole. Drain the pasta, then return it to the pot and set aside.

In the meantime, heat olive oil in a large skillet over medium heat. Add the onion, green pepper, and mushrooms to the skillet and saute until softened, about five minutes. Add the ground beef and cook until no pink remains. Drain the fat off the beef mixture, then season to taste with salt and pepper.

Add the tomato sauce, diced tomatoes, garlic, oregano, Italian herbs, and sugar to the beef mixture. Allow it to simmer for five or so minutes, stirring occasionally. Carefully pour the beef mixture into the pot with the noodles and stir to combine. Add 1 cup of cheddar cheese and 1 cup of Italian blend to the mix. Pour the mixture into a 9 x 13 inch casserole dish. Top with the remaining 2 cups of cheese. Bake for 30 minutes, or until cheese is golden and melted. Top with parsley for serving.

Sourdough Cinnamon Rolls



Here's another sourdough recipe you'll be sure to love. Try some this week! 

1 cup sourdough starter
3/4 cup milk (warmed in microwave for 20 seconds)
2 tablespoons butter
1 egg
1 teaspoon salt
1/4 cup sugar
3 1/4 cup flour
1 teaspoon yeast

Filling:
1 tablespoon butter, melted
2 tablespoons sugar
2 tablespoons brown sugar
1 tablespoon cinnamon
1/2 cup raisins, chopped

Maple Frosting:
1 1/2 cups powdered sugar
2 tablespoons butter, melted
1 teaspoon maple extract
2 teaspoons hot water

In large bowl, combine starter, warm milk, butter, egg, salt, sugar, flour and yeast. Mix together until combined, and knead for 3-5 minutes. Cover and allow to rise for 60 minutes. Gently roll out dough in 8x12 inch rectangle. Spread with melted butter. In small bowl, mix together sugars and cinnamon. Sprinkle over the melted butter. Sprinkle with raisins. Roll long edge tightly and seal edges. Slice into 12 rolls and place in greased cake pan. Cover and allow to rise an additional 30-40 minutes. Preheat oven to 350 degrees. Bake for 20-25 minutes until golden brown. Cool on wire rack. 

In small bowl, combine powdered sugar, melted butter, maple extract and hot water. Mix well. Frost rolls when cool or slightly warm. Makes 12 rolls. 
Click here for a printable version of this recipe.

French Bread with Dipping Oil

Here's a delicious recipe for homemade French Bread to serve with any meal. Delicious with the dipping oil at the end of this recipe. 


1 package active dry yeast
3/4 cups warm water
1 cup warm milk (110-115 degrees)
1/3 cup butter
1/4 cup sugar
1 teaspoon salt
4-4 1/2 cups flour


In large bowl, dissolve yeast in warm water. In small saucepan, combine milk, butter, sugar, and salt. Heat until butter starts to melt (between 110-115 degrees). Add to yeast mixture with 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Knead on floured surface until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease the top. Cover and allow to rise for 50-60 minutes. 


Punch dough down. Turn onto lightly floured surface. Divide dough in half. With rolling pin, shape  each into 10x12 rectangle. Roll up jelly roll style, pinching edges and ends to seal. Transfer to greased baking sheet, placing sealed edges down. With a sharp knife, slice 3-4 diagonal cuts in each. Allow to rise for 20-30 minutes. Bake at 400 degree oven for 20 minutes, until crust is golden brown. Serve warm. May freeze extra loaf if desired. 


Bread Dipping Oil


1 tablespoon minced dried onion
1 tablespoon dried rosemary
1 tablespoon dried oregano
1 teaspoon dried parsley
1 teaspoon dried basil 
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup Extra Virgin Olive Oil
2 teaspoons Balsamic Vinegar


In a small bowl, combine onion, rosemary, oregano, parsley, basil, red pepper flakes, salt, and black pepper. Store in airtight container to use as needed. 


For dipping, combine olive oil, 2 teaspoon dipping spice, and balsamic vinegar in a small serving dish.  Serve with warm French bread. Yum! 
Click here for a printable version of this recipe.

Laura Hilton's Homemade Soft Pretzels

Award winning author, Laura Hilton, her husband, Steve, and their five children make their home in Arkansas. She is a pastor’s wife, a stay-at-home mom and home-schools. Laura is also a breast cancer survivor.

Her publishing credits include three books in the Amish of Seymour series from Whitaker House: Patchwork Dreams, A Harvest of Hearts (winner of the 2012 Clash of the Titles Award in two categories), and Promised to Another. The Amish of Webster County series, Healing Love (finalist for the 2013 Christian Retail Awards). Surrendered Love and Awakened Love followed by her first Christmas novel, A White Christmas in Webster County, as well as the Amish of Jamesport series, The Snow Globe, The Postcard,  and The Birdhouse releasing in October 2015. Other credits include Swept Away from Abingdon Press’ Quilts of Love series. Laura is contracted for another three book Amish series set in the Jamesport area, with the first book planned for April 2016.


Laura is a member of American Christian Fiction Writers and a professional book reviewer. Visit her Website HERE. 

Laura's Latest Book Release: 
Twenty–year–old Greta Miller's daed has been injured in a farming accident during the summer. The supportive Amish community tries to help out, but Greta and her sister must work outside the home to make ends meet, and so Greta rents a booth at the farmers' market. Because Greta is still in her rumspringa and free to explore the world, her family selects her to sell her homemade jams, jellies, and preserves to Englischers. Josh Yoder wants to court Greta, but years ago, he made the mistake of rejecting her during a seemingly innocent game; which resulted in him leaving the Amish. Three years later, he's back, but Greta wants nothing to do with him. Josh struggles to fit in and rebuild relationships he destroyed. Knowing Greta's family needs help, he steps in, hoping to win her back. When Greta admires one of his birdhouses, he gives it to her, hoping that it will open the door to more. But as their friendship begins to grow, a series of unfortunate events pull Greta away from the Amish, leaving her rejected by those she loves. Will Greta get beyond her family's distrust and return home? Will she prove her innocence? Or will she remain outside her Amish community? Buy the book HERE. 


Laura's Recipe for Homemade Soft Pretzels

1 1/2 cups warm (about 110 degrees) water
1 tablespoon sugar
2 teaspoons sea salt
1 package active dry yeast
4 ½ cups all-purpose flour
2 tablespoons unsalted butter, melted
Vegetable oil, for pan
melted butter, to brush pretzels
Sea salt

Combine the water, sugar and sea salt in the bowl and sprinkle the yeast on top. Allow to sit for until the mixture begins to foam. Add the flour and butter and with a wooden spoon, mix until well combined. Knead until the dough is smooth and pulls away from the side of the bowl. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place until the dough has doubled in size.

Preheat the oven to 450 degrees. Line 2 baking sheets with parchment paper and lightly brush with vegetable oil. Set aside.

Turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined baking sheets. Brush with melted butter and sprinkle with sea salt.

Bake until golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Seafood Seasoning Mix


Serve this with your next Shrimp Boil, or over any seafood. 

1 tablespoon celery seed
1 tablespoon sea salt
2 teaspoons ground peppercorn melange (a blend of black, white, green, and pink peppercorns)
2 teaspoons paprika
1 1/2 teaspoons lemon pepper
1 teaspoon ground allspice
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon oregano

Combine all ingredients in an airtight jar and shake to mix thoroughly. Keep sealed until ready to use. 
Click here for a printable version of this recipe.

Fried Ice-Cream


Here's a delicious recipe to try the next time you serve Mexican food. Enjoy! 

1 quart French Vanilla Ice Cream
2 cups crushed cornflakes
1 cup unsweetened coconut
2 teaspoons cinnamon
2 eggs
2 tablespoons sugar
canola oil for frying
chocolate syrup, honey, and whipped topping (optional)

Using an ice-cream scoop, form ice-cream into four balls. Place each on a baking sheet, lined with wax paper. Cover with plastic wrap and freeze for 2 hours. 

In a shallow bowl, combine crushed cornflakes, coconut, and cinnamon. Dip ice cream balls in the crumb mixture and freeze for another 30 minutes. 

In a second shallow bowl, beat together sugar and eggs. Dip the coated balls into the egg mixture, and roll a second time in the crumb mixture, coating to cover. Freeze for 1 hour. 

Heat oil in a large fryer to 400 degrees. Lower the balls one at a time into the oil and fry until golden brown, about 30-40 seconds. Remove and place on a serving plate. Drizzle with chocolate syrup or honey and whipped topping. Serves 4-8. (You may also store and freeze these ice cream balls before cooking in oil for up to one month.) 
Click here for a printable version of this recipe.

M&M Cookies

Here's a recipe any child--young or old--will enjoy. Make some this weekend and fill your cookie jar!

2/3 cup shortening
2/3 cup margarine
1 cup sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped pecans
1 cup chocolate chips
1 - 9 oz. package M&M's

Preheat oven to 350 degrees. In mixing bowl, cream together shortening, butter, and sugars. Add eggs, and vanilla. Mix well. In small bowl, combine flour, baking soda, and salt. Add to creamed mixture and beat well. Fold in pecans, chocolate chips and M&M's. Drop by teaspoonfuls onto greased baking sheet. Bake 10-12 minutes until golden brown. Makes 48 cookies.
Click here for a printable version of this recipe.