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Garlic Mashed Potatoes

Here's a delicious twist on an old favorite. Serve with your favorite meat dish.

3 pounds Klondike Rose Potatoes (or Golden Yukon), cleaned and diced, skins on.
1 tablespoon kosher salt
1/2 cup butter
1/2 cup sour cream
1/4 cup milk
2 tablespoons minced garlic
1 teaspoon salt
1/2 teaspoon ground pepper

In large cooking pot, heat potatoes in salted water to cover. Bring to boil and cook until tender, about 15-20 minutes. Drain and return to pan. Add butter, sour cream, milk, garlic, salt, and pepper. Mash with potato masher until desired texture is achieved. Serve warm. Serves 6-8.
Click here for a printable version of this recipe.

Spring or Summer Picnic Ideas

It's starting to warm up outside. There's no better time to gather a big blanket and basket and have a picnic. Here are a few ideas for a fun picnic with your family.

Click HERE for more picnic ideas.

Cream Cheese Pound Cake

Here's a yummy recipe to try when you'd like something simple, yet scrumptious.

1 1/2 cups butter, softened
8 oz package cream cheese, softened
3 cups sugar
6 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon King Arthur Princess Cake and Cookie Flavoring (optional)
3 cups flour, sifted
1/2 teaspoon salt

Preheat oven to 350 degrees. Grease and flour a 9x5x3 inch loaf pan. Set aside.

In large mixing bowl, cream together butter and cream cheese until well combined. Add sugar and mix until fluffy, 4-5 minutes. Add extracts and eggs, one-at-a-time, beating after each addition until well blended. Gradually add flour and salt, scraping sides until blended. Pour into loaf pan, tapping gently to remove air pockets. Bake for 60-70 minutes until done in center, testing with toothpick. Cool for 10 minutes before turning out on wire racks. Cool completely. Sprinkle with powdered sugar and serve with fruit sauce.
Click here for a printable version of this recipe.

Oatmeal Jammies

Here's a fun recipe when you want to dress up a favorite oatmeal cookie. Try it and see if you like it!

1 cup margarine, softened
1 cup brown sugar
1/2 cup sugar
2 eggs, beaten
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3 cups old fashioned oatmeal
raspberry, strawberry, or blackberry jam

Preheat oven to 375 degrees. In large mixing bowl, cream together margarine and sugars. Add eggs and vanilla. In small bowl, combine flour, baking soda, salt, cinnamon, and nutmeg. Mix well. Add to creamed mixture until combined. Add oatmeal. Drop by rounded tablespoons onto greased cookie sheet. Make an indention in each with large spoon. Fill indention with jam of your choice. Bake for 8-10 minutes until edges start to turn golden. Cool one minute on cookie sheet. Remove to wire rack. Makes 4 dozen.
Click here for a printable version of this recipe.

Pegg Thomas' Chocolate Raspberry Custard Pie

Pegg Thomas lives on a hobby farm in Northern Michigan with Michael, her husband of *mumble* years. A life-long history geek, she writes “History with a Touch of Humor.” An avid reader and writer, she enjoys fiction stories threaded through historical events and around historical figures. Civil War and Colonial are her favorite eras. Pegg is a regular blogger at both and When not working on her latest novel, Pegg can be found in her garden, in her kitchen, at her spinning wheel, tending her sheep, or on her trusty old horse, Trooper. See more at 

Pegg's Latest Book Release: Embattled Hearts
from The Pony Express Romance Collection

Alannah Fagan grew up learning how to take care of herself in the Kentucky wilderness. But when her mother’s death leaves her with a brutal step-father, her only hope is escape. Together with Conn Fagan, her younger brother, she flees their westbound wagon train with no plan other than to survive. Stewart McCann is the middle son of a northern Virginia family with seven brothers. He moved west because he refused to take sides in the war. When a battered young woman and her brother take refuge at his Pony Express station, he finds himself in the middle of another type of battle. A battle for his heart. Buy The Pony Express Romance Collection HERE.

Chocolate Raspberry Custard Pie

This recipe evolved after I tried a couple of wonderful pies a friend made with her black raspberries.  I love chocolate and raspberry together - one of my favorite flavor combos - so I came up with this version using my red raspberries.

1 unbaked 9" pie shell
3 Hershey bars crumbled into the bottom of the pie shell
1 1/2 cups red raspberries on top of the crumbled chocolate

Whisk together and pour over chocolate and raspberries:
4 eggs
1/2 cup sugar
1 3/4 cups milk

Bake at 425 for 15 minutes, reduce heat to 350 and bake until middle is set, about 30 minutes more.  Cool completely and store in the refrigerator.  Unbelievably good!

Wild Rice Stuffing

Here's a yummy recipe when you want a little something different from stuffing.

1 pound mild bulk pork sausage

2 cups long grain or wild rice, cooked
1 cup chopped celery
1 cup chopped onion
1/2 cup chopped gree
n pepper
1/2 cup butter
1 1/2 cups chicken broth
2 1/2 cups stuffing mix

In a large skillet, brown sausage and set aside. In a large saucepan, saute celery, onion, and green pepper in butter until tender. Add chicken broth and bring to a boil. Add stuffing and reduce heat to simmer and cook as directed on package instructions. Stir in sausage and rice. Serves 6-8.

Sausage Bean Soup

Here's an easy soup recipe my cousin Brenda shared with me. Great to serve on cool nights. 
Serve with skillet cornbread.

1 pound ground sausage
1/2 cup minced onion
2 stalks celery, diced
2 carrots, diced
salt and pepper
2 teaspoons thyme
1 quart chicken stock
1 teaspoon parsley
3 cans navy beans

In medium saucepan, brown sausage. Add next seven ingredients and bring to a boil. Add two cans of navy beans. Puree the third can and add to soup. Cook till vegetables are tender. Serves 4-6.
Click here for a printable version of this recipe.

Easter Menu Ideas

Need a few ideas for your Easter dinner? Here are some recipes to cook up in time for this year's family event. 

Whatever you decide to make, may you have a blessed Easter with your family and friends.

Hot Cross Buns

 Here's a recipe we made last Easter that was quite tasty and a special treat on the table.

1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon ginger
4 1/2 teaspoons instant yeast
1/2 cup water
1/2 cup milk
1/3 cup butter, melted
1 egg yolk
1 1/2 teaspoons vanilla
3 cups flour
1/2 cup chopped raisins
1 egg, beaten (egg wash)

2 cups powdered sugar
2 tablespoons milk
1/4 teaspoon lemon zest
1 teaspoon vanilla

In large mixing bowl, mix together sugar, salt, nutmeg, cinnamon, ginger, and yeast. Add water, milk, butter, egg, and vanilla and mix until combined. Add flour and knead until dough becomes thick and shaggy. Stir in raisins. Continue kneading until soft and elastic, 5-7 minutes. Shape into a ball and put dough into a greased pan. Cover with plastic wrap and allow to rise until double, about one hour. 

To form the rolls, divide the dough into twelve equal portions. Tuck the edges of the dough under to make round rolls and place them seam-side down in a greased 9x14 inch baking pan. Cover with greased plastic wrap and allow to rise for 40-60 minutes until double. Brush the tops with the beaten egg. Bake in preheated 375 degree oven for 25 minutes. Allow to cool on wire rack. 

To make the glaze, in a small bowl, stir together powdered sugar, milk, lemon zest, and vanilla until smooth. Transfer icing to a plastic bag and make a small cut in the corner of the bag. Ice buns with a thick cross shape over the top. Makes 12 rolls. 
Click here for a printable version of this recipe.

Mexican Sour Cream Rice

This is a new recipe I tried and it is awesome, especially when served with enchiladas.

1 cup uncooked long grain white rice
1 (14 oz) can chicken broth
1 cup sour cream
2 cups shredded monterey jack and cheddar cheese, divided
1 (8.75 oz) can whole kernel corn, drained
1/3 cup salsa
Salt and pepper to taste

In in a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover and simmer for 20 minutes. Preheat oven to 350 degrees. Lightly grease a 1 1/2 quart casserole dish. In the large pot, mix into rice the sour cream, 1/2 cup cheese, corn, salsa and seasonings. Transfer to the prepared casserole dish and top with remaining cheese. Bake uncovered for 30 minutes until cheese is bubbly and lightly browned. Yum.
Click here for a printable version of this recipe.

Babara M Britton's Zucchini Bread

Barbara M. Britton was born and raised in the San Francisco Bay Area, but currently lives in Wisconsin and loves the snow—when it accumulates under three inches. She writes Christian Fiction for teens and adults. Barb has a nutrition degree from Baylor University but loves to dip healthy strawberries in chocolate. Barb kicked off her Tribes of Israel series in October with the release of “Providence: Hannah’s Journey.” Naomi’s journey, “Building Benjamin” launched April 1st. Learn more about Barbara and her writing HERE. 

Barbara's Latest Book Release: Love Grows Where God Grafts the Tender Shoot

Naomi desires to dance well enough to catch the eye of a wealthy landowner. Her father needs a substantial bride price due to the deaths of her brothers at the hands of the tribe of Benjamin. But when Benjamites raid the Ephraimite feast and capture young girls, Naomi is bound and carried from her home by Eliab, a troubled shepherd who needs a wife.

As Naomi awaits rescue, she finds Eliab has a strong faith in God and a just reason for abducting her. A reason that affects all the tribes of Israel. The future of the tribe of Benjamin hangs in the balance, but if Naomi follows her heart and stays with Eliab to rebuild his lineage, she must forfeit her family and become a traitor to her tribe. Buy the book HERE. 

Barb’s Zucchini Bread Recipe

3 eggs
1 cup oil
2 cups sugar
2 cups peeled and grated zucchini
3 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons cinnamon
¼ teaspoon baking powder
1 cup chopped nuts—if desired

Blend eggs until foamy. Add oil, sugar, zucchini and vanilla. Add dry ingredients. You may sift them, but I don’t bother. Add nuts if desired. Mix together. Place in 2 greased bread pans (Mine are 5.5 x 9.5”). Pans should be filled to half. Bake at 325 degrees for one hour. Test with toothpick before removing from oven. Cool on wire rack.

Baked Pork Tenderloin with Garlic

Here's a recipe to try that goes well with Garlic Mashed Potatoes or Cheesy Corn and Macaroni Casserole.

1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1.5 pound pork tenderloin
1 tablespoon olive oil
1 tablespoon minced garlic

Preheat oven to 450 degrees. In a small bowl, mix together, garlic powder, oregano, cumin, ginger, thyme, salt and pepper. Sprinkle the seasonings over the tenderloin, and then rub the seasoning over all sides of the meat, pressing gently so that it adheres to the meat. 

In a large skillet, heat oil over medium heat. Add the minced garlic and saute for one minute. Sear tenderloin on both sides, then transfer the meat to a roasting pan and bake for 20 minutes. Slice and serve. Serves 4-6.
Click here for a printable version of this recipe.

Homemade Egg Noodles

Here's a yummy recipe for when you make chicken or beef and noodles. Enjoy!

2 1/2 cups flour
2 teaspoons salt
1 tablespoon butter
2 eggs + 1 egg yolk
1/2 cup milk

In small bowl, combine flour and salt. Stir in bits of butter. Add eggs and yolk together with milk. Mix together with fork and then use hands to knead dough 3-5 minutes until smooth. Let rest 10 minutes. On a floured surface, roll dough to 1/4" thick. Cut into desired lengths. Allow to dry for 2-3 hours. Cook in boiling broth for 10-12 minutes until tender. Serves 6-8.
Click here for a printable version of this recipe.

Wine Pairing Party

Every now and then, I like to have a wine-pairing party to try new wines as well as new appetizers that might go with them. 

Your go-to food pairings are always a variety of cheeses, crackers, grapes, nuts, and olives. But be adventurous and try a few of the recipes below!

Pair with a Mascato D' Asti or a Dry Rose.

Pair with Pinot Noir or Gamay

Pair with a Pinot Grigio, a Dry Riesling or a Gewurztraminer

Pair with a Cabernet Sauvignon or Merlot

Pair with a Dry Rose or a Chardonnay

See more wine and food pairing ideas HERE.

Refried Black Beans

Here's a delicious recipe to serve with your favorite Mexican food. It goes especially well with enchiladas.

16 oz. dried black beans
2 beef bouillon cubes
3 tablespoons minced garlic
1 1/2 cups diced onion
1 teaspoon ground cumin
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
3 tablespoons butter
2 tablespoons Louisiana hot sauce
1 cup shredded Monterrey Jack cheese

Soak the beans in a large bowl 8-10 hours prior to cooking. Drain beans, and add to a large cast iron Dutch oven. Cover with 2 inches of cold water. Add bouillon cubes, garlic, onion, cumin, salt and pepper. Bring to a boil, and then reduce heat to a simmer. Simmer for 2-3 hours until beans are tender and liquid has turned to a thick sauce.

Mash the beans and add butter and hot sauce. Cook over medium heat 5-6 minutes. Sprinkle with shredded Monterrey Jack cheese. Serves 10-12.
Click here for a printable version of this recipe.

Artichoke Dip

Here's a good recipe for when you want something a little salty and warm. Great with crackers or Melba toast.

1 can (14 oz) artichoke hearts, drained, finely chopped
1 package (10 oz) frozen chopped spinach, thawed, well drained
3/4 cup Parmesan cheese
3/4 cup mayonnaise
3/4 cup shredded mozzarella cheese
1/2 teaspoon garlic powder

Heat oven to 350 degrees. In medium bowl, mix ingredients together and spoon into pie plate or quiche dish. Bake 20 minutes or until heated through. Serve with crackers or fresh vegetables.
Click here for a printable version of this recipe.

Terri Reed's Yam and Sausage Soup

Terri Reed’s romance and romantic suspense novels have appeared on Publisher’s Weekly top 25, Nielsen’s Bookscan top 100 and featured in USA Today, Christian Fiction Magazine and Romantic Times Magazine, finaled in RWA’s RITA contest, National Reader’s Choice Award contest, ACFW’s The Carol Award contest. Contact Terri @

Terri's Latest Book Release - Agent in Training

Classified K-9 Unit: These FBI agents solve the toughest cases with the help of their brave canine partners
FBI intern Zara Fielding and her K-9 partner, Radar, stumble across a robbery gone wrong and put themselves in the criminals’ crosshairs. Her childhood friend FBI computer guru Dylan O’Leary works for the secretive FBI unit she longs to join, and he vows not to let anything happen to her. As they work to stay one step ahead of the bad guys, new feelings ignite. When she goes missing, it’s only Dylan—and Radar—who can track her down. Will they arrive in time to save her and the future she and Dylan have started dreaming about? Buy the book HERE. 

Terri's recipe for Yam and Sausage Soup

This recipe was given to me by a friend who got it from a friend and so on. Not sure where it originated. I made some changes to the version I was given.

2 tablespoons extra-virgin olive oil
1 10- to 11-ounce fully cooked smoked sausage--I used Andouille (a coarse-grained smoked sausage made using pork, garlic, pepper, onions, wine, and seasonings) 
2 medium onions, chopped—I used sweet whites onions
2 large garlic cloves, minced
A dash of red pepper flakes (adds a little kick but can be skipped if you don’t want spicy)
2 pounds red-skinned yams--peeled, quartered lengthwise, cut crosswise into 1/4-inch-thick slices
1 pound white-skinned potatoes, peeled, halved lengthwise, cut crosswise into 1/4-inch-thick slices-I used Yukon white potatoes
8 cups low-salt chicken broth
A splash of white wine for acidity.
1 10-ounces of greens—I used a mix of spinach and arugula. If you don’t like the peppery taste of arugula you could stick with spinach only. I think baby kale would also work nicely in this soup.

Heat 2 tablespoons oil in a Dutch oven or heavy large pot over medium-high heat. Add whole sausage; cook until outside skin is brown, stirring often, about 8 minutes. Transfer sausage to paper towels to drain, then cut into smaller bites and brown again then transfer back to paper towel and set aside. Add onions, garlic and red pepper flakes to same pot used to brown sausage and cook until translucent, stirring often, about 5 minutes. Add all potatoes and cook until beginning to soften, stirring often, about 12 minutes. Add broth and wine; bring to boil. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes. Using potato masher, mash, some or all, of potatoes in pot. Add browned sausage to soup. Stir in greens and simmer just until wilted, about 5 minutes. Season with salt and pepper to taste. Divide among bowls and serve with bread or rolls which are great for dipping into the soup. Serves 8.

Chicken Salad Spread

Here's a recipe we used to make when I was a girl. Perfect for a spring picnic or served on small pieces of bread for a tea party. Enjoy!

4-6 boneless, skinless chicken breasts, cooked and shredded
1 cup salad dressing
1/3 cup sweet relish
1/2 teaspoon sea salt
1/2 teaspoon coarsely ground pepper

In a large bowl, stir together shredded chicken, salad dressing, and relish until well combined. Season with salt and pepper. Serves 4-6.

Serve on slices of sourdough bread with lettuce, or on small pieces of crustless bread, garnished with radishes, carrots, pickles and olives.
Click here for a printable version of this recipe.

Country Potato Soup

Here's a delicious recipe when you want something warm and creamy. Great for cool, autumn or spring nights. Enjoy!

1 pound sausage
1/2 cup onion
1/2 cup shredded carrots
4 cups diced potatoes
3 cups chicken broth
2 cups milk
1 cup chive sour cream
2 tablespoons flour
1/2 teaspoon salt
Mozzarella cheese to taste

In large saucepan, brown sausage and add onion and carrots. Cook until tender. Add potatoes and chicken broth. Cover and cook about 20 minutes. Add 1 cup milk and cook till hot. Mix together sour cream, flour, salt and remaining milk. Stir into soup, and cook until thickened. Add 1-2 cups of Mozzarella Cheese if desired. Serves 6-8
Click here for a printable version of this recipe.

Luck O' The Irish ~ Irish Recipes

Do you have a bit of Irish blood in you? Here are a few recipes you might try for this St. Patty's Day. Corned Beef, Cabbage, Potatoes, Cobblers, and Anything Green. Enjoy!