Baked Potato Soup

Here is a tasty recipe my mother-in-law gave me. It's quick, and easy, and so yummy.

2/3 cup butter
2/3 cup flour
6 cups milk
1 teaspoon salt
1/2 teaspoon pepper
1 cup chopped ham or fried, crumbled bacon
1/3 cup onions chopped
4 large baked potatoes
8 oz. sour cream

In large saucepan, melt butter, then stir in flour. Add milk and cook until thickened. Add salt, pepper, ham, and onions. Scoop out potato, removing skin and add to soup. Finish by adding sour cream and heat till warm. Do not boil. Makes 6-8 servings.
Click here for a printable version of this recipe.

Chocolate Caramel Nut Bars

This is a favorite recipe we make during the holidays--but you can make them any time! Sometimes called Snickers Bars.

1- 14 oz. bag of caramels
2/3 cup evaporated milk (divided)
1 - two layer German Chocolate cake mix
1/2 cup margarine, melted
1 1/2 cups pecans, chopped
1 - 6 oz. package semi-sweet chocolate chips

Melt caramels with 1/3 cup milk over low heat or in microwave, stirring until smooth. In mixing bowl, combine remaining milk, cake mix, and margarine; mix well. Press 1/2 of cake mixture into bottom of greased 13X9 pan. Bake at 350 degrees for 6 minutes. Sprinkle 1 cup nuts and chocolate chips over crust. Top with melted caramel, spreading to edges of pan. Top with teaspoonfuls of remaining cake mixture; press gently into caramel. Sprinkle with remaining pecans, pressing lightly into top. Bake 350 degrees for 20 minutes. Cool slightly; refrigerate. Cut into bars to serve. Delicious!
Click here to view a printable version of this recipe.

Carrie Turansky's Coronation Chicken Sandwich

Carrie Turansky is the author of more than a dozen novels and novellas, and is the winner of the ACFW Carol Award, the Crystal Globe Award, and the International Digital Award. She has been the finalist for the Inspirational Readers Choice Award, the ACFW Carol Awards and Genesis Contest. When she’s not writing she enjoys working in her flower gardens, arranging flowers for special events, collecting teacups, and cooking healthy meals for family and friends. She lives in New Jersey with her husband, Scott, who is a pastor, counselor and author. They enjoy traveling for ministry, research, and to see their five adult children and four grandchildren.Carrie enjoys connecting with readers on my website and blog:

Carrie's Newest Book Release: The Daughter of Highland Hall 

Book two in the Edwardian Brides Series, The Daughter of Highland Hall, follows 18-year-old Kate Ramsey on a journey of faith and self-discovery as she travels to London to make her debut in society. Her overbearing aunt insists she secure a marriage proposal from a wealthy, titled man to gain a position and secure her future. As Kate begins making the round of balls and garden parties, she attracts the attention of Edward Wellington, who seems to have all the qualifications she is looking for, yet, she’s not sure if he is the best choice. Will that lifestyle bring her true happiness?

When a shocking family scandal forces Kate out of the social spotlight, she has time to volunteer with medical student Jonathan Foster, the handsome and caring brother of her governess. Jonathan, a strong Christian, is determined to help the poor in London’s East End. As her friendship with Jonathan deepens and her faith grows, Kate begins to envision a different kind of future, one that includes Jonathan. Is she ready to make the sacrifices that choice would require? If she does, what will her family and society think?

Carrie's Recipe for Coronation Chicken Sandwich

On my last trip to England I enjoyed a Coronation Chicken Sandwich and thought it was very tasty. Here's a recipe that's very similar to what I ate in England. This would be great for a tea party. 

Leftover cooked chicken (or 1 chicken breast)
1 - 2 tablespoons Mayonnaise
1 - 2 tablespoons Greek yogurt
1 - 2 tablespoons Mango chutney

1/2 medium apple, peeled and chopped
1/4 cup sliced almonds
1/4 cup dried cranberries
Dash or two of Curry powder
Dash or two of Coriander

salt and pepper
Crusty white or wheat bread
Watercress or baby leaf salad

Shred the cooked chicken, or poach 1 small chicken breast in water for 10 minutes, then cool and shred.

Mix with equal dollops of mayonnaise and Greek yogurt, and a spoonful of mango chutney. Stir in chopped apple, almonds, and cranberries. Add a dash or two of mild curry powder, and coriander. Season with salt, pepper.

Butter slices of crusty bread, fill with the chicken mixture and some watercress or baby leaf salad. Play some British music or watch Downton Abbey and enjoy! Serves 2.

Spiced Applesauce Muffins

Here's a recipe perfect for Autumn Weekends. It reminds me of a recipe I made when I was a girl in my first year of 4-H cooking, baking with my Grandma Swiler. Make some for your family today!

1/2 cup butter, softened
3/4 cups sugar
1 egg
1/2 teaspoon vanilla extract
1 cup applesauce
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/8 teaspoon cloves

1/3 cup butter, melted
1/3 cup sugar
1 1/4 teaspoons cinnamon

Preheat oven to 375 degrees. In large bowl, cream butter and sugar. Add egg and vanilla, mixing well. Stir in applesauce. In small bowl, combine flour, baking powder, salt, cinnamon, allspice, and cloves. Stir into creamed mixture.

Fill paper-lined muffin cups 3/4 cull. Bake for 20-25 minutes until golden brown. Cool for 5 minutes. For topping, melt butter in small bowl. In another small bowl, combine sugar and cinnamon. Dip muffin tops in butter and then sugar mixture. Set on wire rack to cool. Makes 1 dozen.
Click here for a printable version of this recipe.

Baked Mexican Egg Rolls

Here's a recipe we love. Thanks to my niece Nicole, for introducing it to us!

1 pound chicken breast strips, chopped into small pieces
1-15 oz can drained black beans
1 -11 oz Mexican-style corn
1/2 cup diced onion
1/4 cup minced black olives
2 tablespoons minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon chili powder
1 teaspoon cumin
2 cups Mexican blend cheese, shredded
1-16 oz. package egg roll wraps

In large skillet, fry chopped chicken strips in 3 tablespoons canola oil until golden brown. Add black beans, corn, onion, black olives, garlic, spices, and cheese. Allow to cool for 10-15 minutes. To prepare the egg rolls, moisten edges of each egg roll and place 3-4 tablespoons of filling in the lower half. Fold as you would per directions on egg roll container. Please each on greased baking sheet. Brush tops with canola oil. Bake in preheated 400 degree oven for 20-25 minutes until golden brown. Turn rolls as needed to prevent burning on one side. Allow to cool. Cut diagonally and serve with guacamole, sour cream, and/or Homemade Salsa. Makes 42 pieces. So good!!
Click here for a printable version of this recipe.

Amanda Cabot's Summer Pasta Salad

Amanda Cabot is the bestselling author of more than thirty novels including the Texas Dreams trilogy, the Westward Winds series, and Christmas Roses. A former director of Information Technology, she has written everything from technical books and articles for IT professionals to mysteries for teenagers and romances for all ages. Amanda is delighted to now be a full-time writer of Christian romances, living happily ever after with her husband in Wyoming. Learn more about Amanda and her books HERE.

Amanda's latest book release - At Bluebonnet Lake 

Her life is set to warp speed. His is slowing to a crawl. But love has its own timing. 

Marketing maven Kate Sherwood’s world is fast-paced, challenging, and always changing. The last thing she wants to do is grind to a halt at Rainbow’s End, a dilapidated resort in the Texas Hill Country. Still, she cannot deny her ailing grandmother’s request to visit the place where she and her deceased husband spent one glorious week fifty years ago. There, Kate meets Greg, who appears to be the resort’s unassuming handyman. But there’s more to Greg than meets the eye—billions more, in fact.

Kate isn’t looking for romance, but she can’t deny the sparks of attraction that fly every time she and Greg are together. Could there be a future there? Or will Kate’s long-sought promotion take her back to the big city? Amanda Cabot invites you to step into a place away from the pressures of the day. You might be surprised by what you find at Rainbow’s End. Buy Amanda's book HERE.

Amanda Cabot’s Summer Pasta Salad
Place in food processor and process with steel knife until smooth:

2 cups cottage cheese (My preference is for fat free, but any kind is fine.)
½ cup grated Parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon black pepper

Pulse in:

28-30 ounces canned tomatoes, undrained (I prefer salt-free.)
Cook and drain:
1 pound pasta (I prefer mini penne, but any small pasta will work.)

Stir the tomato-cheese mixture into the pasta and chill thoroughly before serving. Note: the mixture will appear soupy when you first mix it, but the pasta will absorb some of the liquid as it chills. Serves 8.

Cornbread Pudding

Here's a yummy recipe to serve at your next potluck dinner. Great with barbecue or picnic foods. Enjoy!

1 cup corn, drained
1 cup creamed corn
1/2 cup butter, melted
8 oz. sour cream
1 box Jiffy cornbread mix
1 egg
1 cup cheddar cheese, grated
1/2 teaspoon ground black pepper

Preheat oven to 350 degrees. In medium bowl, mix together corn, butter, sour cream, cornbread mix, egg, and cheese. Pour into a greased 9x9 baking pan. Sprinkle with pepper. Bake for 50-60 minutes until center tests done. Serve warm.
Click here for a printable version of this recipe.

Enchilada Sauce

Here's a delightful recipe my husband loves. Serve over your favorite enchiladas. See my recipe for Slow-Cooked Chicken Enchiladas HERE.

1/4 cup oil
1 medium onion, minced
1 clove garlic, minced
1 (10 oz) can tomato paste
2 cups water
2 teaspoons chili powder
1 teaspoon vinegar
1 teaspoon sugar
1/2 teaspoon oregano
1/2 teaspoon salt
1/8 teaspoon red pepper

In small saucepan, combine oil, onion, garlic and tomato paste. Simmer for 3 minutes. Add remaining ingredients and bring to boil. Reduce heat and simmer for 15 minutes. Pour over prepared enchiladas. Sprinkle generous amount of shredded Monterey Jack cheese and top with sliced black olives. Cover with tinfoil. Bake at 350 degrees for 30-40 minutes until cheese is golden and sauce is bubbling. Serve with Mexican Rice.
Click here for a printable version of this recipe.

Jennifer Slattery's Mexican-Italian Pizza


Jennifer Slattery writes soul-stirring fiction for New Hope Publishers, a publishing house passionate about bringing God’s healing grace and truth to the hopeless. 

Jennifer loves helping aspiring authors grow in their craft, and has editing slots open beginning in November. Find out more HERE.  Visit with Jennifer online at JenniferSlatteryLivesOutLoud.

Jennifer's Newest Book Release: Beyond I Do 

Ainsley Meadows, raised by a hedonist mother, who cycles through jobs and relationships like wrapping paper on Christmas morning, falls into a predictable and safe relationship with Richard, a self-absorbed socialite psychiatrist. But as her wedding nears, a battered woman and her child spark a long-forgotten dream and ignite a hidden passion. One that threatens to change everything, including her fiancĂ©. To embrace God’s best and find true love, this security-seeking bride must follow God with reckless abandon and realize that marriage goes Beyond I Do. Read a free, 36-page excerpt HERE. Buy the book HERE. 

Jennifer's Mexican-Italian Pizza

My family loves pizza, and I love periodically clearing out my fridge, especially when the end of the month—and hence, the end of our budget—draws near. This recipe arose quite by accidence. Or perhaps convenience would be a better way of putting it. One evening, wanting to avoid grocery shopping and avoid waste, I perused my fridge. I found a package of queso fresco and other of prosciutto, both purchased for a recipe I soon forgot about.

Contemplating how to use these two random ingredients, I wondered… what might they taste like on a pizza. And thus, the idea for Mexalian Pizza arose. I made my own pizza dough, and will include the recipe here, but you can buy yours. You can also use a premade crust.

Pizza dough:
1 ¼ cup warm water
2 tablespoons yeast
¼ cup sugar
1 teaspoon salt
1 tablespoon olive oil
Extra flour for rolling and pounding

Pour the water in a large bowl and add the sugar, salt, oil, and yeast. Let sit until the yeast rises to a foam on top of the water. Then add the flour and work into a smooth, spongy mixture. If your hands begin to stick, cover them with flour and pat the outside of the dough with flour, working it in with your hands.

Cover the bowl with a damp kitchen towel and allow it to sit for an hour then punch it down, kneading it a bit. Let the dough sit for another hour then form it into a ball, place it on a floured surface, and roll it out to your desired thickness and place it on a baking or pizza pan. (I often like to brush a bit of olive oil on the bottom of the crust to crisp it up while it cooks.) Keep in mind the dough will rise while cooking.

Pizza toppings:
¼ cup of spaghetti sauce (vary to taste.)
2 cups grated mozzarella
1 cup queso fresco
¼ Cup spinach
6 oz. prosciutto
½ a large onion
1 tablespoon olive oil

Cook your prosciutto until crisp/crunchy either by frying it in a sauce pan or by baking it in the oven. While this is cooking, sauté your onions, sliced thinly, in the olive oil, and, if you use frozen spinach, thaw this in the microwave. And drain excess moisture.

Italian Chicken

Here's a delicious recipe to try when you want to serve something special to your family. It's wonderful! Enjoy!

4 boneless, skinless chicken breasts, pounded flat
1/2 cup flour
1/2 teaspoon seasoned salt
1/4 teaspoon ground pepper
1/3 cup olive oil
2 tablespoons butter
1 cup onion, chopped
4 garlic cloves, minced
1/2 cup red wine
3-14.5 oz cans Italian-style chopped tomatoes
2 tablespoons sugar
2 teaspoons dried parsley
2 teaspoons dried basil
salt and pepper (to taste)
1 cup Mozzarella cheese, grated
1 pound linguine, prepared according to directions

Mix together flour, seasoned salt, and pepper on a large plate. Dredge chicken in flour. Heat oil and butter in a large cast-iron skillet on medium heat. Cook chicken on each side, until golden brown. Depending on the size of the chicken, you may need to do this in multiple steps. Remove chicken and keep warm.

Add onion and garlic to skillet and cook for 2 minutes. Pour in wine and stir occasionally until reduced by half, 3-4 minutes. Add tomatoes, sugar, salt and pepper, parsley and basil. Allow to cook for 20-30 minutes. Lay chicken breasts on top of the sauce and cover them with cheese. Place skillet under broiler and cook for 1-2 minutes until cheese is lightly browned.

Serve sauce and chicken over prepared noodles. Garnish with more parsley if desired. Serves 4-6. 

Easy Fudge Cake


This cake is the best chocolate cake I've tasted in years and very easy to make. Try it. I'm sure you'll be delighted!

2 cups mini chocolate chips (divided)
1 pkg. 2-layer chocolate cake mix
1 pkg. instant chocolate pudding
4 eggs
1 cup sour cream
1/2 cup oil
1/2 cup water
1 tub (8 oz) frozen whipped topping
2 tablespoons sliced almonds

Preheat oven to 350 degrees. Grease and flower two 9-inch round baking pans. In large bowl, beat cake mix, dry pudding mix, eggs, sour cream, oil and water on low speed until moistened. On medium speed, continuing beating for two minutes. Stir in 1 cup mini chocolate chips. Spoon into prepared pans. Bake 30-35 minutes until wooden toothpick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Loosen cakes from sides of pans and invert onto racks; gently remove from pans. Cool cakes completely.

Frosting: Place frozen whipped topping and remaining chips in microwaveable bowl. Microwave on high for 1 minute. Stir and repeat for 30 seconds until chocolate is completely melted and mixture is smooth. Let stand 20-50 minutes to thicken. Place one cake layer on serving plate; top with 1/3 of the chocolate ganache and add second cake layer. Pour remaining ganache over top and let it drape over the edge. Garnish with almonds. Store in refrigerator. Makes 18 servings. This cake's flavor and texture improves when stored overnight in the refrigerator. Delicious!
Click here for a printable version of this recipe.