Cheddar Dill Scones

Make these delicious scones to serve with your favorite soup. Yummy!

2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter
2 eggs
1/2 cup half and half
1 cup cheddar cheese, shredded
3 tablespoons chives
2 tablespoons minced onion
1 tablespoon dill weed

Preheat oven to 400 degrees. In medium bowl, combine flour, baking powder, and salt. Cut in butter until small crumbs appear. Add eggs, half and half, cheddar cheese, chives, minced onion, and dill weed. Mix together until dough forms. Form a ball and press out onto floured surface. Cut into 8 triangles and place in a scone pan or baking sheet. Bake for 15-17 minutes until golden brown. Serves 8.
Click here for a printable version of this recipe.

Twice Baked Potatoes

Here's an easy recipe to serve when you want something a little extra special.

4 large baking potatoes
1/3 cup butter
1/2 cup sour cream
salt and pepper to taste
1 cup cheddar cheese, grated
3 slices of bacon, cooked and crumbled (optional)

Wash and poke potatoes with a knife to prevent bursting in oven. Bake at 350 degrees for 90 minutes or until soft when you squeeze. Allow to cool for 30 minutes. Slice each potato in half lengthwise. Spoon out centers, leaving skin intact. In medium bowl, combine potato filling, butter, and sour cream. Mash with potato masher. Spoon filling into baked skins. Sprinkle with salt and pepper, and then top with cheddar cheese (and bacon, if desired). Bake at 350 degrees for 10-15 minutes until cheese has melted and turned a golden brown. Serve with your favorite beef, chicken, or pork dish such as Grilled Pork Chops.

Click here for a printable version of this recipe.

Amanda Cabot's Cranberry Torte

Amanda Cabot is the bestselling author of more than thirty novels including the Texas Dreams trilogy, the Westward Winds series, the Texas Crossroad trilogy 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 fulltime writer of Christian romances, living happily ever after with her husband in Wyoming. Learn more about Amanda at:

Amanda's Latest Book Release: On Lone Star Trail

A woman without a future. A man running from the past.
One enchanting place where broken dreams are mended.

If there’s one thing Gillian Hodge never wants to see again, it’s a man on a motorcycle. Her last encounter with one left her right hand crushed, ending her promising career as a concert pianist. Unsure about the next phase in her life, she heads to Rainbow’s End Resort for some R&R when a sudden thunderstorm causes a motorcycle to crash right in front of her.

When TJ Benjamin’s wife died, he lost more than his best friend; he lost his faith. He has spent the past year wandering the country on his motorcycle, trying not to think about the future. When he finds himself stranded with a busted bike and a reluctant rescuer, he has to wonder about God’s sense of humor.

As these broken people collide, they find that a bright future is still ahead—it just might not be the one they imagined for themselves. Purchase the book HERE.

Amanda Cabot's Cranberry Torte

(I’ve updated the original recipe to make it healthier by substituting applesauce for butter and using only egg whites rather than whole eggs. Since fresh cranberries have a short season, I buy extra bags each year and freeze them so we can enjoy this all year long. If you freeze the berries, there’s no need to thaw them before baking. Simply rinse them before folding them into the batter.~Amanda)

¾ cup granulated sugar
4 egg whites
½ cup unsweetened applesauce
1 tsp almond extract
3/4 cup Grapenuts (I use the store brand)
1 cup flour
2 cups fresh (or frozen) cranberries, rinsed

Preheat oven to 325 degrees. Grease and flour a 10” pie plate or tarte pan. (I take the easy approach and use Baker’s Joy rather than greasing and flouring.) In a medium bowl, mix together with a fork sugar, egg whites, applesauce and almond extract. Stir in Grapenuts, and gently fold in flour and cranberries. Spread in greased pan. Generously sprinkle the surface with brown sugar. Bake for 30 to 35 minutes or until a tester comes out clean. Cool and enjoy. Leftovers should be refrigerated. Makes 12 servings.

Chicken Florentine with Bow Ties

Here's a delicious recipe to make for your family when you're craving something Italian. Enjoy! 

12 oz. skinless, boneless chicken breast, cut lengthwise 1" pieces.
1 teaspoon seasoned salt
1/2 teaspoon ground black pepper
3 tablespoons olive oil
12 oz. bow tie pasta, prepared as directed on package
4 tablespoons butter
1/2 cup onion, minced
1/4 cup mushrooms, chopped
2 tablespoons garlic, minced
3 oz. cream cheese
1 cup half-and-half
1/2 cup white wine
1 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, shredded
1 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon ground pepper
4 oz. fresh baby spinach

In large skillet, cook chicken in hot olive oil. Sprinkle with seasoned salt and pepper. Cook until nicely browned. Remove from skillet and set aside. Cook and drain bow tie pasta as directed on package. Drizzle with 1 tablespoon olive oil and cover to keep warm.

On low heat, melt butter in skillet and saute onions, mushrooms, and garlic until tender. Add cream cheese, half-and-half, cheeses, and basil. Sprinkle with salt and pepper. Stir until smooth and creamy. Add fresh spinach and stir until it wilts, 2-3 minutes. Stir in chicken and pasta, coating well with the sauce. Serves 4-6. 

Chicken Salad Crescent Sandwiches

Here is a recipe the girls and I like in spring and summer. Especially nice for Mother's Day luncheons if you adjust the recipe to size.

2 cups cooked chicken, shredded
2 cups red grapes (cut in half)
1 cup diced celery
1 cup cashews (chopped if desired)
2/3 cups mayonnaise
1/2 cup minced onion
1/2 teaspoon salt
1/8 teaspoon pepper
6 -8 crescent rolls

Cook chicken in boiling water and shred. In medium bowl, mix chicken with remaining ingredients. Serve on buttered crescent rolls with lettuce. Yum! Makes 6-8 sandwiches.
Click here for a printable version of this recipe.

Angela Ruth Strong's Crock-Pot Berry Cobbler

Angela Ruth Strong studied journalism at the University of Oregon and published her first novel, Love Finds You in Sun Valley, Idaho, in 2010. With movie producers interested in her book, she's decided to rerelease it and write sequels as a new series titled Resort to Love. This Idaho Top Author and Cascade Award winner also started IDAhope Writers to encourage other aspiring authors, and she's excited to announce the sale of her first romantic suspense novel to Love Inspired Suspense. For the latest news or to contact Angela, visit

Angela's Latest Book Release: Love Finds You in Sun

Actress Emily Van Arsdale has returned to her Idaho hometown - with an entire film crew in tow! With its stunning scenery and reputation for hosting celebrities, Sun Valley is the perfect setting for Emily’s newest romantic comedy. Tracen Lake is happy to work as a stunt consultant for the movie but not as thrilled to deal with a bunch of high-maintenance Hollywood types. But Tracen is surprised to discover in Emily a down-to-earth Idaho girl who does all her own stunts and loves the outdoors. As filming wraps up and Emily heads off to her next gig, will she be able to leave Sun Valley - and Tracen - behind?

Angela's recipe for Crock-Pot Berry Cobbler

Finding Love in Sun Valley, Idaho was originally set in Oregon where I grew up picking blackberries along the river. When I changed the setting to Idaho per the publisher's request, I had to change the blackberries to huckleberries, which is what my kids will remember picking at the family cabin during their childhood. In my book, the characters mention making cobbler, so here's a cobbler recipe that combines the best of both worlds--blackberries and huckleberries. Whether you're from Oregon or Idaho or on the other side of the country, you're sure to find love with this delicious, easy dessert.

1 cup flour
1-1/2 cups sugar, divided
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 eggs
2 tablespoons milk
2 tablespoons vegetable oil
2 cups blackberries
2 cups huckleberries/blueberries
3/4 cups water

Combine flour, 3/4 cups sugar, baking powder, salt, cinnamon, and nutmeg. Combine eggs, milk, and oil then stir into dry ingredients until moist. Spread batter evenly on the bottom of a greased slow cooker. In a saucepan, combine berries, water, and remaining sugar. Bring to a boil then pour over batter. Cover and cook on high for 2-2 1/2 hours or until a toothpick inserted into the batter comes out clean. Turn Crock-Pot off and let stand for thirty minutes before serving. Yield: 6 servings

Lasagna Soup

Try this recipe one night when you're have a hankering for some soup!

1 pound sausage
1 cup chopped onions
1/2 cup chopped mushrooms
4 garlic cloves, minced
2 tablespoons tomato paste
4 cups chicken stock
28 oz. diced tomatoes
2 bay leaves
2 teaspoons oregano
8 oz. spiral vegetable pasta
8 oz. ricotta
1/2 cup grated Parmesan cheese
1 teaspoon sea salt
1/2 teaspoon black pepper

In large dutch oven, brown sausage in 2 tablespoons canola oil. Add onions, mushrooms, and garlic. Saute until tender. Add tomato paste and stir until incorporated. Add chicken stock, tomatoes, oregano, and bay leaves. Bring to a boil and then simmer for 20 minutes. Add pasta and cook until al dente. Season with salt and pepper.

In small bowl, stir together the ricotta and Parmesan cheese. Right before serving, add a large spoonful of ricotta cheese mixture to each bowl of soup. Serves 6-8.
Click here for a printable version of this recipe.

Janet Sketchley's Oatmeal Brown Bread

Janet Sketchley lives in Atlantic Canada, where she writes Christian suspense novels and blogs about faith and books. She loves Jesus and her family, and enjoys reading, worship music, and tea. You can find Janet online at, and fans of Christian suspense are invited to join her writing journey through her monthly newsletter:

Janet's Latest Book Release: Without Proof

"Asking questions could cost your life." 

Two years after the plane crash that killed her fiancé, Amy Silver has fallen for his best friend, artist Michael Stratton. When a local reporter claims the small aircraft may have been sabotaged, it reopens Amy's grief.

Anonymous warnings and threats are Amy's only proof that the tragedy was deliberate, and she has nowhere to turn. The authorities don't believe her, God is not an option, and Michael's protection is starting to feel like a cage. 

How will Amy find the truth? Michael's feisty great-aunt and the dead man's university-student sister are the other key players in this Christian romantic suspense set in Nova Scotia, Canada. Buy the book HERE.

Janet's Recipe for Oatmeal Brown Bread

Both of my grandmothers were good cooks, but with Grammie W, if I wanted a recipe I had to watch her in action and take notes. Even then, it wouldn't turn out as well as when she made it. I've managed a good adaptation of her oatmeal brown bread recipe for my bread maker, though. Each novel in my Redemption's Edge series has a recipe that's significant to one of the characters. For Without Proof, it's Aunt Bay's brown bread, which is suspiciously like my adaptation of Grammie W's...

1 cup (250 mL) water
½ cup (100 mL) reduced-sugar molasses (or the regular kind, if you prefer)
¼ cup (30 mL) shortening or margarine (I use margarine)
1 ¼ cup (310 mL) oatmeal (quick oats, not the instant ones)
2 ½ cups (625 mL) flour
1 teaspoon (5 mL) salt
2 teaspoon (10 mL) quick-rise yeast

Add ingredients to bread machine in order listed, placing yeast into a well in the dry ingredients. Bake on whole-wheat setting.

Conventional oven: It's been so long since I've attempted bread in the actual oven that I don't remember when and how long to do the kneading. Checking recipe books tells me the oven temperature should be 375°F (190°C) with a bake time between 25 and 40 minutes. If you do it in the oven, Grammie's trick was to brush the tops of the loaves with butter while they were still hot.

Old-Fashioned Sugar Cookies


Here's a delicious recipe that reminds me of the cookies my grandma would give me when she worked as a school cook. She made the most wonderful cookies. Enjoy!

1/2 cup salted butter
1 cup sugar
1 egg
1 teaspoon Princess Cake Emulsion
1 1/2 cups flour
1 teaspoon baking soda
2 tablespoons cornstarch
2 tablespoons coarse sugar for sprinkling

Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper or silicone baking mats. In a large bowl, combine butter and sugar and beat until fluffy. Add egg and Princess Cake Emulsion. Mix well. In small bowl, mix together flour, baking soda, and cornstarch. Gradually add to butter mixture until combined. Divide dough in half and scoop out 6 balls, equally. Place on cookie sheet and slightly press down. Sprinkle sugar on top. Bake for 10-12 minutes, or until lightly browned. Repeat for remaining dough. Makes 12 very large cookies.
Click here for a printable version of this recipe.


Cheesy, Garlic Biscuits

Here's a recipe similar to the biscuits served at Red Lobster. Easy and delicious! Goes great with my Shrimp Scampi recipe.

2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon dried parsley
1/3 cup shortening
1 cup milk
1/2 cup cheddar cheese, shredded
3 tablespoons butter, melted
1/4 teaspoon dried parsley
1/2 teaspoon garlic powder
1/8 teaspoon salt

Preheat oven to 425 degrees. In medium bowl, combine flour, baking powder, salt, onion powder, garlic powder, and parsley. Cut in shortening until mixture resembles coarse crumbs. Add milk and cheese; stir with fork until blended. Dough will be sticky. Drop from spoon onto an ungreased baking sheet. Bake for 12-15 minutes until lightly golden brown. In small bowl, combine melted butter, parsley, garlic powder, and salt. Brush tops of biscuits with melted garlic butter. Serve warm. Makes 12-16 biscuits.
Click here for a printable version of this recipe.

Peanut Butter Caramel Popcorn

If you like peanut butter, you're going to love this! Here's a new twist on our favorite Caramel Popcorn Recipe. Enjoy!

1 cup brown sugar
1 stick margarine
1/2 cup peanut butter
1/4 cup corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
4 quarts popped popcorn
1 cup roasted peanuts

In large bowl, combine first five ingredients. Microwave on high for 2 minutes. Stir to combine. Microwave again on high until it reaches a full, rolling boil (approximately 1 1/2 - 2 minutes). Stir in vanilla. Pour popcorn and nuts into a large brown paper bag. Pour sugar mixture over popcorn. Mix to coat well. Fold bag down and place in microwave. Cook on high for 1 1/2 minutes. Do this three times shaking bag vigorously between each heating. Spread on flat surface to cool and harden.
Click here for a printable version of this recipe.