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.

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.

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 @ www.terrireed.com.

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.

Brownie Pudding Cake


Here's a delicious recipe from my childhood. Enjoy! 

1 cup flour
3/4 cups sugar
2 tablespoons baking cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons butter
2 tablespoons canola oil
1 teaspoon vanilla extract
3 tablespoons chopped black walnuts
3/4 cups brown sugar
1/4 cup baking cocoa
1 3/4 cups boiling water
whipped topping

Preheat oven to 350 degrees. In a large mixing bowl, combine flour, sugar, cocoa, baking powder, and salt. Add milk, oil, and vanilla and mix until combined. Pour into a greased square baking pan. In a small bowl, combine black walnuts, brown sugar, cocoa, and boiling water. Pour over cake batter. Bake for 40 minutes. Serve with whipped topping or vanilla ice-cream.
Click here for a printable version of this recipe.

Homemade Apple Pie


Here is a favorite recipe for homemade apple pie:

6 cups apples (cored, peeled and sliced)
3/4 cup sugar
2 tablespoons flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 double crust pie pastry (recipe below)
1 tablespoon butter

Preheat oven to 350 degrees. In medium bowl, combine apple slices, sugar, flour, cinnamon, and nutmeg. Stir until mixed well. Set aside while you prepare the pie pastry. Add apple mixture on top of bottom crust. Dot apples with bits of butter. Smooth water along edge of pie crust with fingertips (to help seal the pie). Add the top pastry to pie and crimp edges. I always like to smooth 3 tablespoons of milk over the top of the pastry and then sprinkle with sugar to make a pretty crust. Bake for 50-60 minutes until top crust is golden.

Pie Pastry Recipe:

2 cups flour
1 teaspoon salt
3/4 cup shortening
1/2 cup cold water (2 parts)

In medium sized bowl, mix together flour and salt. Add shortening and cut in with a fork until crumbly. Add 1/4 cup water and mix, then add the rest of the water to finish mixing the dough. Dough should hold together in a ball. Roll out on floured surface the size of your pie plate. For top crusts, remember to make slits in the dough so your pie can breath while it is baking.
Click here for a printable version of this recipe.

Mary L Ball's Corn Casserole

Mary L. Ball is a multi-published Christian author, a member of ACFW and a gospel singer. She resides in the heart of North Carolina. When she isn't working on her latest story, she enjoys fishing, reading, and ministering in song with her husband at various functions. Readers can connect with her on her web page, Face Book or Twitter. Learn more at her website: http://www.marylball.com

Mary's Latest Book Release: Sparks of Love
Misjudged and accused, Lynette Cunningham walks away from God and everything she loves.

Ten years later, a phone call from her father offers hope when he announces he may have a clue to the unsolved crime that forced her to run. She’s scared, but encouraged. This could clear her name from slander in her small North Carolina hometown.

Tragedy strikes. A Fire destroys her childhood home and kills her father. While she sorts through the ruins and hopes to find the clue, Lynette meets the new pastor, Price Fletcher.

She must face the two things that scare her most. The past and a man of God. Someone wants the past to stay buried. Will Lynette stay alive long enough to prove her innocence and accept the Love that is offered? Purchase the book HERE.

Mary's Recipe for Corn Casserole

I’m a small-town gal from North Carolina and enjoy the simple things in life. Corn Casserole is one of my favorite quick and easy recipes. This dish is always hit at dinner time or at a social gathering.

1 regular size can cream corn and 1 can whole kernel.
1 small container of sour cream
1/2 cup butter or margarine, softened
1 package corn bread mix (I use jiffy)

Mixing all the ingredients together and pour into a casserole dish. Bake in preheated 350 degrees F oven for 30 minutes or until nice and brown on top. *If you like cheese you can add a shredded variety on top.

Baked Seasoned Potatoes with Peppers

Here's an easy recipe I like to serve with steaks or fish. Enjoy!

6-8 red potatoes, cut into large cubes
1 small green pepper, chopped
1 cup diced onion
1 garlic clove, minced
1/4 cup olive oil
seasoned salt and freshly ground pepper

Preheat oven to 425 degrees. In a large bowl, combine potatoes, green peppers, and onion. Pour olive oil over vegetables and coat well. Sprinkle with seasoned salt and pepper to taste. Place on greased baking sheet and spread to sides in a single layer. Bake for 20-25 minutes until potatoes are golden brown. Serve immediately. Serves 4-6.
Click here for a printable version of this recipe.

Simple Hamburger Stroganoff


Here's a recipe that's quick and simple for when you don't feel like doing much in the kitchen. Great with Refrigerator Mashed Potatoes.

1 pound lean hamburger
1/2 cup chopped onion
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt and pepper
10 oz can cream of mushroom soup
6 oz dried egg noodles
1-2 cups water, as needed
3 oz. cream cheese
1/2 cup sour cream

In large skillet, brown hamburger. Stir in onion, garlic powder, onion powder, salt and pepper. Add cream of mushroom soup and mix well. Stir in egg noodles and add water as needed, 1/2 cups at a time. Cook on low heat until noodles are tender, approximately 7-8 minutes. When ready to serve, add cream cheese and sour cream, and stir until smooth and creamy. Serve over mashed potatoes. Serves 4-6.
Click here for a printable version of this recipe.

Cookbook Preview ~ Mastering the Art of French Cooking


Note from Deb - I have been enjoying reading this classic cookbook this winter and trying recipes from it. I encourage you to try new things--or old things, in this case...

“Anyone can cook in the French manner anywhere,” wrote Mesdames Beck, Bertholle, and Child, “with the right instruction.” And here is the book that, for more than forty years, has been teaching Americans how. 

Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. This beautiful book of 524 recipes, with more than 100 instructive illustrations, is revolutionary in its approach because: 

• it leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection; 
• it breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire; 
• it adapts classical techniques, wherever possible, to modern American conveniences; 
• it shows Americans how to buy products, from any supermarket in the United States, that reproduce the exact taste and texture of the French ingredients, for example, equivalent meat cuts, the right beans for a cassoulet, or the appropriate fish and seafood for a bouillabaisse; 
• it offers suggestions for just the right accompaniment to each dish, including proper wines. 

Since there has never been a book as instructive and as workable as Mastering the Art of French Cooking, the techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous cordons bleus, the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America. Bon app├ętit! Buy the book HERE.

Julia Child was born in Pasadena, California. She was graduated from Smith College and worked for the OSS during World War II in Ceylon and China, where she met Paul Child. After they married they lived in Paris, where she studied at the Cordon Bleu and taught cooking with Simone Beck and Louisette Bertholle, with whom she wrote the first volume of Mastering the Art of French Cooking (1961). In 1963, Boston's WGBH launched The French Chef television series, which made her a national celebrity, earning her the Peabody Award in 1965 and an Emmy in 1966. Several public television shows and numerous cookbooks followed. She died in 2004.