Pan Fried Tilapia

Here's a fast and easy recipe for any type of freshwater fish. Serve with coleslaw, pan fried country potatoes, or macaroni and cheese.

6 fillets frozen Tilapia
1 egg
1/2 cup buttermilk
1/2 cup cornmeal
1/4 cup flour
2 teaspoons dried parsley
1 teaspoon seasoned salt
1 teaspoon lemon pepper

Thaw frozen fillets in cool water. In shallow bowl, whisk together egg and buttermilk. Set aside. On a large plate, combine cornmeal, flour, parsley, salt, and lemon pepper. Mix well. In large skillet, heat enough oil to cover the bottom of pan. Dip each fillet in buttermilk mixture, and then dredge in cornmeal. Pat excess into fillets and place in hot oil. Repeat for each fillet. Cook on medium high heat for 2-3 minutes until a golden crust forms. Turn over and cook another 2 minutes until both sides are done. Serve with tarter sauce if desired.

Tarter Sauce:
1/3 cup salad dressing (like Miracle Whip)
1 tablespoon sweet relish
1/2 teaspoon horseradish

In small bowl, combine ingredients and serve with fish. Click here for a printable version of this recipe.

Sarah Sundin's Cashew Pepper Chicken

Sarah Sundin is the author of eight historical novels, including Anchor in the Storm. Her novel Through Waters Deep was named to Booklist’s “101 Best Romance Novels of the Last 10 Years,” and her novella “I’ll Be Home for Christmas” in Where Treetops Glisten was a finalist for the 2015 Carol Award. A mother of three, Sarah lives in California, works on-call as a hospital pharmacist, and teaches Sunday school. She also enjoys speaking for church, community, and writers’ groups. Please visit her at

Sarah's Latest Book Release - Anchor in the Storm

For plucky Lillian Avery, America’s entry into World War II means a chance to prove herself as a pharmacist in Boston. The challenges of her new job energize her. But society boy Ensign Archer Vandenberg’s attentions only annoy—even if he is her brother’s best friend. During the darkest days of the war, Arch’s destroyer hunts German U-boats in vain as the submarines sink dozens of merchant ships along the East Coast. Still shaken by battles at sea, Arch notices his men also struggle with their nerves—and with drowsiness. Could there be a link to the large prescriptions for sedatives Lillian has filled? The two work together to answer that question, but can Arch ever earn Lillian’s trust and affection?

In Anchor in the Storm, Lillian Avery is excited to move to Boston to start her new job. For this Midwestern girl, another appeal of the big city is better access to her culinary favorite—Chinese food. Since I share Lillian’s love of Asian cuisine, here’s a Sundin family favorite, Cashew Pepper Chicken. Purchase the book HERE. 

Sarah's (or Lillian’s) Cashew Pepper Chicken

¾ pound boneless chicken breasts and/or thighs
1 egg white
2 teaspoons cornmeal
¼ teaspoon salt
1 teaspoon water
2-4 tablespoons cooking oil
1 green bell pepper, coarsely chopped
1 red bell pepper, coarsely chopped
½ cup green onions, sliced
1/4-1/2 teaspoon crushed red pepper, according to how much spice you like
1/2 tablespoon chopped ginger
2 tablespoons hoisin sauce
1 tablespoon sherry or chicken broth
½ teaspoon sesame oil
½ cup cashews

Cut raw chicken into ½-inch chunks. In bowl, mix egg white, cornmeal, water, and salt. Stir in chopped chicken.

Heat 2 tablespoons cooking oil in large frying pan or wok on high heat. Stir-fry chicken for 1-2 minutes, until no pink remains. Remove from pan. If pan is dry, heat another 2 tablespoons cooking oil. Stir-fry peppers, onion, crushed red pepper, and ginger for 1 minute. Return chicken to pan, then add hoisin sauce, sherry, and sesame oil. Stir-fry for 1 minute. Serve with medium-grain rice, and top with cashews.

Frito Chili Pie

The first time I ever had Frito Chili Pie was at my grandmother's house. She liked to serve it in a casserole dish and it was one of her go-to recipes for small family gatherings. Here's my version of her recipe. Enjoy!

2 pounds lean ground hamburger
1/2 cup chopped green peppers
1 cup diced onion
1 tablespoon minced garlic
1 tablespoon chili powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 tablespoon soy sauce
15 oz. chili beans
10 oz. Frito corn chips
Shredded Colby Cheese, Sour Cream, and Salsa

In large skillet, brown hamburger on medium-high heat. Add green peppers, onion, and garlic. Saute until tender. Add chili powder, onion powder, cumin, soy sauce, and chili beans. Allow to simmer for 15-20 minutes. Serve over a layer of corn chips. Top with cheese, sour cream, and salsa. Serves 4-6.
Click here for a printable version of this recipe.

Cherry Turnovers

Here's a recipe I enjoy making for spring or summer picnics. They're easy to pack, and just the right size for an after-dinner treat. Enjoy!

Basic Pie Dough:

2 cups flour
1 teaspoon salt
3/4 cup shortening
1/2 cup water

21 oz. Cherry Pie Filling

2 cups powdered sugar
3 tablespoons milk
1/2 teaspoon vanilla
1/2 teaspoon almond extract

Preheat oven to 375 degrees. In medium bowl, combine flour and salt. Cut in shortening until crumbly. Add water in two parts until mixture forms a nice dough. Knead 3-4 times on floured surface. Pat into a ball and flatten.

Roll out on floured surface. Cut out circles using a 5" wide bowl. Place generous spoonful near center of each. Using finger, spread water around the rim of each. Fold dough over and crimp with fork. Place on parchment lined baking sheets and bake for 20-25 minutes until golden brown. Cool on wire racks.

To make icing, in small bowl combine powdered sugar, milk, vanilla, and almond extract. Mix well. Drizzle each turnover with icing. Makes 12 turnovers.
Click here for a printable version of this recipe.

Iced Caramel Macchiato

Here's a delicious cold drink to make when you need a little caramel pick-me-up!

6 ounces brewed coffee (I like to make this ahead and store in refrigerator until needed)
6 ounces milk
1 teaspoon sugar
1 tablespoon caramel syrup
1/2 teaspoon vanilla extract
8-10 ice cubes
caramel syrup for drizzling
Reddi whipped cream

In large container, stir together coffee, milk, sugar, caramel syrup, and vanilla. Drizzle caramel onto sides of two tall glasses. Add ice to each. Pour coffee into glasses and give each a stir. Top with whipped cream and drizzle with more caramel. Serves 2.
Click here for a printable version of this recipe.

Guacamole Dip

Here is a yummy dip perfect for outdoor barbecues or for the next time you make Mexican food. Hope you enjoy it!

1 small onion, chopped
1 small clove garlic, chopped
2 medium avocados (ripe), peeled and sliced
2 tablespoons lemon juice
1/2 teaspoons salt
1 (4 oz) can chopped medium green chilies, drained
1 medium tomato, chopped

In medium bowl, mix first six ingredients and mash with potato masher or food processor. Blend in chopped tomatoes. May serve immediately or chill until ready to serve.
Click here for a printable version of this recipe.

Sherry Kyle's Spring Side Salad

Sherry Kyle is the author of books for tween girls, including a Gold Mom’s Choice Award winner, and new releases The Girl’s Guide to Life and Love, Lexi: Letters to God. She also writes novels for women set along the coast of California where she makes her home with her college sweetheart and their four children. When she’s not writing, Sherry spends her time reading, having coffee with friends, and decorating her beach home. You can visit her at

Sherry's Latest Book Release: Love, Lexi

What is a girl to do when her rival wants to nab the attention of the one boy she’s liked since he shared his peanut butter sandwich with her in the first grade? Love, Lexi follows seventh grader Alexis Dawn Cooper (Lexi) as she navigates middle school and being a middle child. But this is no ordinary middle-school novel. Love, Lexi is a unique combination of a fictional story combined with a devotional and journal to allow readers to watch Lexi learn to seek God first above all else, while writing their own letters to God. Love, Lexi draws young people into Lexi’s life as they contemplate their own place in God’s eyes. Purchase the book HERE. 

Sherry's Recipe for Spring Side Salad

1 head of romaine lettuce
1 avocado
½ cup red onion
1 Granny Smith apple
1 cup blueberries
½ cup pecans, chopped

Tear (or cut) the head of romaine lettuce into bite-sized pieces. Wash lettuce thoroughly. Chop avocado, red onion, and Granny Smith apple. Add washed blueberries and pecans. Toss.

Since my family likes different dressings, I don’t include it when serving. Personally, I like Marie’s Blue Cheese Vinaigrette. It’s the perfect blend of zest from the vinaigrette and tang of blue cheese.  Serves 6-8 people. 

Pan Seared Rib-Eye Steaks with Herbed Garlic Butter


Here's a delicious and easy recipe to try when you want a delicious, melt-in-your-mouth steak. My husband gave this 5 stars! Serve with Oven Baked Fries.

1 tablespoon olive oil
3 tablespoons butter
2 boneless, thick rib-eye steaks
2 teaspoons sea salt
2 teaspoons cracked pepper

Herbed Garlic Butter
4 tablespoons salted butter, room temperature
1/4 teaspoon ground pepper
1 tablespoon dried Italian seasoning
1 garlic clove, minced

Preheat oven to 400 degrees. Heat oil and butter in large cast-iron skillet over medium-high heat. You'll know when your skillet is hot enough when it begins to smoke! Dry steaks with a paper towel. Season each side of steaks with salt and pepper. Cook steaks in skillet until a dark crust forms, 5-7 minutes per side. Transfer skillet to oven for 5-10 minutes until steaks are cooked to desired tenderness.

To make the Herbed Garlic Butter, in small bowl mix together butter, pepper, Italian seasonings, and garlic. Top each steak with a large dollop of garlic butter. Serves 2.

Citrus Punch

Here's an easy punch recipe we use a lot for church receptions.

1 bottle (32 oz) pineapple juice
12 oz. frozen lemonade
12 oz. frozen orange juice
1 quart cold water
2 quarts chilled ginger ale

In large bowl, mix together juices and concentrates with cold water. Freeze portion of juice to make ice ring. When ready to serve, pour into punch bowl. Add ginger ale and mix. Top with ice ring. Makes 50-60 servings.

*If you'd prefer a pink color, you may add 2 packages strawberry, cherry, or raspberry Kool-Aid to juice mixture.
Click here for a printable version of this recipe.

Easy Lemon Tarts

Here's a simple recipe sure to bring a smile to those who eat one!

1 1/3 cup flour
1/4 cup sugar
a pinch baking soda
5 tablespoons salted butter
1 egg, room temperature
1 tablespoon mayonnaise
1-22 oz Musselman's Lemon Pie Filling
6 oz. raspberries or blueberries
Whipping Cream

Preheat oven to 350 degrees. In medium bowl, mix together flour, sugar, and baking soda. Cut in butter until crumbly. Add egg and mayonnaise. Mix together until well blended and the consistency of cookie dough. Lightly knead 4-5 times. Roll into 24 walnut-sized balls. Place each into wells of a lightly greased mini-muffin pan. Using your fingers or a wooden tart press, form dough along bottom and up the sides of each well. Bake for 10 minutes or until edges are golden. Remove crusts to a wire rack to cool.

Fill each with lemon pie filling and top each with a fresh raspberry or blueberry. May also garnish with a dollop of whipping cream. Chill until ready to serve. Makes 24 tarts.
Click here for a printable version of this recipe.