Sunday, March 31, 2013

Dump-It Dessert Cake

Ingredients:

  • 1 can crushed pineapple, undrained (16 ounces)
  • 1 can cherry pie filling (16 ounces)
  • 1 box yellow cake mix
  • 1 cup butter or margarine
  • 1/2 cup shredded coconut


Directions:

  1. Preheat oven to 350 degrees. 
  2. In lightly greased 9x13 inch baking pan, spread pineapple, top with pie filling. Sprinkle dry cake mix over this. 
  3. Slice margarine into 12 slices and dot over top. Cover with coconut. 
  4. Bake 1 hour until golden.


Recipe from the kitchen of Charmaine Kyle.

Saturday, March 30, 2013

Ham Souffle Roll

Ingredients:

  • 1/4 cup margarine
  • 1/2 cup flour
  • 1/8 teaspoon pepper
  • 2 cups milk
  • 6 large eggs separated
  • 1/4 teaspoon cream of tarter
  • Ham slices
  • Swiss cheese slices

Directions:

  1. Line a 15x10x1 inch baking pan with foil, extending foil 1 inch beyond edges of pan. Grease and lightly flour the foil. 
  2. In a medium saucepan melt margarine. Stir in flour and pepper. Add milk all at once. Cook and stir until mixture is thickened and bubbly. Remove from heat. Cool slightly. In a medium bowl slowly stir thickened mixture into egg yolks.
  3. In a large bowl beat egg whites and cream of tarter until stiff peaks form. Fold a little of the beaten whites into the yolk mixture. Fold the yolk mixture into the remaining beaten egg whites. Spread in the prepared pan. Bake in a 375 degree oven about 20 minutes or until the souffle is puffed and slightly set and a knife comes out clean.
  4. Meanwhile, place a long piece of heavy foil on a large baking sheet. Generously grease the foil. Immediately loosen the baked souffle from the pan. Place the foil-lined baking sheet over the souffle. Invert souffle onto the foil-lined baking sheet. Carefully peel off foil on top of souffle.  Place ham and cheese in a thin layer on top of souffle. Use foil on the baking sheet to lift and help roll up souffle from one of the short sides. Lift souffle roll with the foil into a 13x9x2 inch baking pan. Cover roll with the foil. Chill for up to 24 hours. 
  5. Before serving, heat souffle roll covered with the foil in a 375 degree oven about 40 minutes or until heated through.

Friday, March 29, 2013

Knit Coasters

This pattern is for a really sturdy, beautiful coaster. And it's a nice quick project for a Saturday afternoon.

Materials:
  • Size 3 straight or circular needles or size to obtain gauge
  • About two ounces fingering weight yarn 
  • Tapestry needle for weaving in ends
Note: Yarn is held double throughout. You can pull one end from inside and outside of a center pull ball of yarn, or hold two separate strands together.

Gauge: 22 stitches per 4 inches in pattern stitch with yarn held double

Pattern:
Holding yarn double and using long tail cast on, cast on 22.
Row 1 (WS): Knit to last stitch, slip 1 as if to purl with yarn in front
Row 2 (RS): Knit 1, *slip 1 as if to purl with yarn in back, knit 1*, repeat from * to last stitch, slip 1 as if to purl with yarn in front
Repeat rows 1 and 2 nineteen more times for a total of 40 rows, or until piece is just shy of square, ending with row 2.
Bind off all stitches loosely. Weave in ends. Make three to four more.

If you want to make coordinating placements, cast on 66 and work as written until piece is 16 inches long.

Tuesday, March 26, 2013

A Covenant with God

On June 7, 1857 a Scotsman named Thomas Maclellan made a covenant with God. May this covenant be true of my life as well.

"I now fall down before Thy throne and prostrate myself at Thy footstool...O God of Heaven, record it in the book of Thy remembrances that from henceforth I am Thine forever. I renounce all former lords that have had dominion over me and consecrate all that I am, and all that I have, the faculties of my mind, the members of my body, my worldly possessions, my time, and my influence over others, all to be used entirely for Thy glory and resolutely employed in obedience to Thy commands as long as Thou continuest me in life."

Sunday, March 24, 2013

Sunday Morning Casserole

Ingredients:

  • 8 slices Pepperidge Farm bread
  • 3/4 lb. shredded Cheddar cheese
  • 2 lb. sausage (1 lb. hot, 1 lb. regular)
  • 4 eggs
  • 3/4 Tablespoon dry mustard
  • 2-1/4 cup milk
  • 1/2 teaspoon salt
  • 1 can mushroom soup


Directions:

  1. Prepare the night before serving. Fry and crumble the sausage. 
  2. Remove crusts and cube bread. 
  3. Put a layer of bread in greased casserole. Add a layer of cheese and one of sausage. 
  4. Beat eggs, mustard, milk and salt and pour over layers.  
  5. Let stand in refrigerator overnight. 
  6. In morning add enough milk to soup to make smooth. Spread on casserole and bake at 325 degrees for 1 hour. Serves 6-8.


Recipe from the kitchen of Dorothy Jacobs.

Saturday, March 23, 2013

Ribbon Yarn Scarf


I made this scarf for my dear niece, Amanda for her 21st birthday!

Materials:
1 Ball of Lang Sol Degrade - 100% Combined Cotton
Size 9 Needles
A Darning Needle


Instructions:
Cast on 20 stitches
Rows 1-4: Knit
Rows 5-18: Knit 1. *Yarn Over, Knit 2 together. Repeat from * to last stitch. Knit 1.
Repeat rows 1-18, 18 more times.
Knit 4 rows.
Cast off.
Weave in ends using a darning needle.

Friday, March 22, 2013

Casserole Bread

Ingredients:

  • 2-1/4 cups flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 tablespoon minced onion
  • 2 teaspoons dill weed
  • 1/4 teaspoon baking soda
  • 1 package active dry yeast
  • 1 tablespoon margarine
  • 1 cup cottage cheese
  • 1 large egg


Directions:

  1. In a large bowl thoroughly mix 1/4 cup flour, sugar, salt, minced onion, dill, baking soda and active dry yeast. Add softened margarine. 
  2. Gradually add 1/4 cup very hot tap water to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. 
  3. Add cottage cheese, egg, and 1/2 cup flour or enough flour to make a thick batter. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a stiff batter. Cover, let rise in a warm place, free from draft, until doubled in bulk, about 1 hour and 15 minutes. 
  4. Stir batter down. Turn into a greased 1-1/2 quart casserole. Cover, let rise in a warm place free from draft, until doubled in bulk, about 50 minutes. 
  5. Bake in a 350 degree oven about 30 minutes, or until done. Remove from casserole and cool on a wire rack. Makes 1 loaf.


Recipe from the kitchen of Ruth Chamberlin.

Thursday, March 21, 2013

Chocolate Raisin Clusters

Ingredients:

  • 8 ounces semi-sweet chocolate chips
  • 3 cups Raisin bran cereal


Directions:

  1. Partially melt chocolate over low heat. Remove from heat. Stir rapidly until entirely melted. 
  2. Add cereal and mix lightly until completely coated with chocolate. 
  3. Drop from teaspoon onto wax paper. Chill until chocolate is firm.

Wednesday, March 20, 2013

Chicago Style Hot Dogs

Ingredients:

  • 8 hot dogs
  • 8 hot dog buns
  • Sweet pickle relish
  • Ketchup
  • Dill Pickle slices
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1/4 cup sliced cucumber
  • 4 pieces lettuce
  • 1 medium hot chili pepper
  • 1 sliced tomato
  • 1 teaspoon celery salt


Directions:

  1. Bring water in a large saucepan to a boil. Turn off the heat and drop hot dogs into the water; cover.
  2. Slice buns. 
  3. Prepare the following for topping the hot dogs: sweet relish, ketchup, onions, green pepper, dill pickle slices, cucumber slices, hot pepper, tomatoes, lettuce, celery salt.


Recipe from the kitchen of Charmaine Kyle.

Tuesday, March 19, 2013

Zucchini Casserole

Ingredients:

  • 1 package stove top stuffing mix
  • 3 medium zucchini
  • 1 can cream of chicken soup
  • 1 cup light sour cream
  • 1 cup shredded carrots
  • 1/4 cup chopped onion


Directions:

  1. Cook zucchini 5 minutes. 
  2. Prepare dressing according to package instructions. Put 1/2 dressing on casserole. 
  3. Mix other ingredients. Pour over zucchini in casserole then cover with the rest of the stuffing. 
  4. Bake 1/2 hour at 350 degrees.


Recipe from the kitchen of Louise McLean.

Monday, March 18, 2013

Special Green Beans

Ingredients:

  • 2-1/2 pounds fresh green beans
  • 1 cup sliced mushrooms
  • 1/3 cup sliced onion
  • 3 medium garlic cloves, minced
  • 5 ounces sliced water chestnuts
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon basil
  • 1 teaspoon Italian seasoning
  • 1/2 cup olive oil
  • 1/4 cup grated Parmesan cheese


Directions:

  1. Wash beans, trim ends. Combine beans with 3 cups water in a dutch oven. Bring to a boil, cover, reduce heat and simmer 6-8 minutes or until crisp-tender. Drain. Plunge beans into cold water to stop the cooking process. Drain the beans and set aside. 
  2. Saute mushrooms and the next 7 ingredients in olive oil in dutch oven. Stir in beans and cook until thoroughly heated. 
  3. Sprinkle with Parmesan Cheese.



Sunday, March 17, 2013

Breakfast Burritos

Ingredients:

  • 1 medium tomato, diced
  • 2 teaspoons dried basil
  • 1 medium potato, shredded
  • 1/4 medium onion, chopped
  • 1 tablespoon olive oil
  • 1 cup egg beaters
  • 1/8 teaspoon pepper
  • 4-8" flour tortilla shells
  • 1/3 cup shredded cheddar cheese


Directions:

  1. In a small bowl, combine tomato and basil, set aside. 
  2. In a large nonstick skillet, over medium heat, saute shredded potato and chopped onion in olive oil until tender. 
  3. Pour egg beaters into skillet; sprinkle with pepper. Cook, stirring occasionally until mixture is set. 
  4. Divide egg mixture evenly between tortillas, top with cheese. Fold tortillas over egg mixture. Top with tomato mixture.


Serves 4. 5 Weight Watchers points per serving.

Saturday, March 16, 2013

Mexican Lasagna

Ingredients:

  • 1-1/2 pounds ground beef
  • 1-1/2 teaspoons ground cumin seeds
  • 1 tablespoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon red pepper
  • 1 teaspoon pepper
  • 1 can tomatoes
  • 10 corn tortillas
  • 2 cups low fat cottage cheese
  • 8 ounces Monterrey Jack cheese
  • 1 large egg
  • 4 ounces cheddar cheese
  • 2 cups shredded lettuce
  • 1 medium tomato, diced
  • 10 large black olives
  • 3 green onions


Directions:

  1. Brown ground beef; drain thoroughly. Add cumin, chili powder, garlic powder, red pepper, salt, pepper and tomatoes; heat through. 
  2. Cover bottom and sides of a 9x13 baking dish with tortillas. Pour beef mixture over tortillas; place a layer of tortillas over meat mixture and set aside. 
  3. Combine cottage cheese, grated Monterrey Jack cheese, and egg; pour over tortillas. 
  4. Bake at 350 degrees for 30 minutes. Remove from oven.
  5. Sprinkle rows of shredded cheddar cheese, lettuce, tomatoes, chopped green onions and sliced olives diagonally across center of casserole. 

Friday, March 15, 2013

Great Granola

Ingredients:

  • 1/4 cup butter
  • 1/4 cup honey
  • 3 cups rolled oats
  • 1 cup shredded, flaked coconut
  • 1 cup sunflower seeds
  • 1-1/2 teaspoons cinnamon
  • 1/2 cup wheat germ
  • 2/3 cup raisins


Directions:

  1. In 9x13 pan melt the butter in the oven and stir in the honey. 
  2. Add the remaining ingredients except the wheat germ and raisins, and bake in preheated 350 degree oven for about 15 minutes, stirring several times. 
  3. Stir in the wheat germ and bake 10 minutes longer. 
  4. Remove granola from the oven, stir in the raisins and cool completely. 
  5. Place in an airtight jar. Makes 6 cups.


Recipe from the Ann Arbor News.

Thursday, March 14, 2013

Brussel Sprout Salad


I had dinner at Rolf and Daughters in Nashville last week. Amazing restaurant! They made this salad. SO incredible. I must try it myself. Can't be that hard...

Ingredients:
  • 5-6 cups grated brussel sprouts
  • 1/4 cup of olive oil
  • 1 lemon
  • Salt and pepper to taste
  • 1/3 cup hazelnuts toasted and coarsely chopped
  • 1 apple, peeled/cored/chopped
  • 1/2 cup Parmesan cheese, finely shredded
Directions:
  1. Mix olive oil and lemon together. Add salt and pepper.
  2. Toss brussel sprouts, hazelnuts, apple and dressing together.
  3. Top with Parmesan cheese. 

Wednesday, March 13, 2013

Parmesan Chicken

Ingredients:

  • 1 package herb stuffing mix
  • 2 ounces grated parmesan cheese
  • 1/4 cup chopped parsley
  • 1 pound chicken
  • 1/4 cup margarine


Directions:

  1. Combine crushed stuffing mix, cheese and parsley. 
  2. Dip chicken in melted margarine, then roll in dry mixture. Place in shallow baking dish. 
  3. Sprinkle with remaining margarine and dry mixture. Bake uncovered at 375 degrees for 45 minutes - turning not necessary.


Recipe from the kitchen of Charmaine Kyle.

Tuesday, March 12, 2013

Chicken and Rice Bake

Ingredients:

  • 1 can cream of mushroom soup
  • 1 cup water
  • 3/4 cup uncooked rice
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper
  • 4 medium chicken breasts


Directions:

  1. In 2 quart baking dish mix soup, water, rice, paprika and pepper. 
  2. Place chicken on rice mixture. Sprinkle with additional paprika and pepper. 
  3. Cover. Bake at 375 degrees for 45 minutes or until done.


Monday, March 11, 2013

Mrs. Fields Cookies

Ingredients:

  • 1 cup butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 2-1/2 cups uncooked oatmeal
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 12 ounces semi-sweet chocolate chips


Directions:

  1. Cream together butter and sugars. Add eggs and vanilla. 
  2. Put oatmeal in small amounts into a blender until it turns to powder. Measure first, then blend. 
  3. In a separate bowl, mix together flour, oatmeal powder, salt, baking powder, and baking soda. Mix together all ingredients and add chocolate chips. 
  4. Bake on ungreased cookie sheets. Make golf ball sized cookies and place 2 inches apart on a cookie sheet. Bake at 375 degrees for 10 minutes.

Sunday, March 10, 2013

Dill Dough Balls

Ingredients:
  • 1 package refrigerator biscuits
  • 1-1/2 teaspoons dried parsley
  • 1-1/2 teaspoons dill weed
  • 1-1/2 teaspoons onion powder
  • 1/2 cup butter
  • 3 tablespoons grated Parmesan cheese
Directions:
  1. Take one roll of biscuits and cut into quarters. Place in greased pie pan, very close together, point side up. 
  2. Mix parsley, dill weed, onion powder, and melted butter. Pour over biscuits in pan. 
  3. Sprinkle with Parmesan cheese. Bake at 400 degrees for 10-12 minutes.

Recipe from the kitchen of Deanna Mey.

Saturday, March 9, 2013

Molasses Cookies

Ingredients:

  • 3/4 cup vegetable shortening
  • 1 cup sugar
  • 1 large egg
  • 1/4 cup light molasses
  • 2-1/4 cups flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger


Directions:

  1. Mix together shortening, sugar, egg and molasses. Sift together flour, soda, salt, cloves, cinnamon, and ginger. Stir into shortening mixture. 
  2. Roll into balls the size of a large walnut. Dip each top in sugar. 
  3. Space about 3 inches apart. Bake 10 to 12 minutes at 375 degrees.


Recipe from the kitchen of Eva Chamberlin.

Friday, March 8, 2013

Kix Cookies

Ingredients:

  • 1/2 cup vegetable shortening
  • 1 cup Kix cereal
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 4 ounces shredded coconut
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup dry oats


Directions:

  1. Mix all ingredients together.
  2. Bake on cookie sheet in 375 degree oven. 
  3. May also try Trix instead of the Kix cereal.


Recipe from the kitchen of Ruth Chamberlin.

Thursday, March 7, 2013

White Sugar Cookies

Ingredients:

  • 2 cups sugar
  • 3/4 cup butter
  • 1 cup sour milk
  • 2 large eggs
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon lemon extract
  • 5 cups flour


Directions:

  1. Mix all ingredients. 
  2. Roll about 1/2 inch thick and cut into cookies. Sprinkle sugar on top. 
  3. Bake in 375 degree oven. 


Recipe from the kitchen of Louise McLean.

Wednesday, March 6, 2013

Donna's Chicken Noodle Soup

Ingredients:

  • 4 chicken breasts
  • 4 chicken bouillon cubes
  • 1 packet Mrs. Grass' soup
  • 8 ounces uncooked noodles


Directions:

  1. Cook chicken breasts in 16 cups water with bouillon cubes. 
  2. After chicken is cooked cut into cubes. 
  3. In water add Mrs. Grass' soup mix. Add 8 ounces thin noodles. Bring to a boil. Reduce heat. Simmer 5-7 minutes. 
  4. Serve immediately.


Recipe from the kitchen of Donna Mey.

Tuesday, March 5, 2013

Mexican Macaroni & Cheese

Ingredients:

  • 1 box Kraft macaroni & cheese
  • 1/4 cup milk
  • 1 tablespoon margarine
  • 1 can black beans
  • 12 ounces salsa


Directions:

  1. Prepare Kraft macaroni & cheese according to directions on the box. 
  2. Add black beans and salsa. Mix well. Heat until bubbly.

Monday, March 4, 2013

My Lenten Journey

We're halfway through the Lenten season so I thought it would be a good time for me to reflect on what God has been teaching me. For Lent this year I felt God calling me to consider giving up stuff. I try not to get too caught up in materialism but it's so easy to put our enjoyments, pleasure and trust in THINGS instead of GOD.

Inspired by Jen Hatmaker's idea in one of the chapters of the book 7, I decided to give 5 items away every day during Lent. (If there was ever something of mine you really wanted, now would be a great time to ask for it!) In addition, I would not do any shopping (other than groceries). It can be really easy for most Americans to give our old things away because we just go out and buy something new to replace it. But giving away 200 items during the course of Lent meant I had to move past giving away old clothes that don't fit and household items I no longer use to some nicer items that "I might need some day" or "Could fetch a nice price on eBay."  And not being able to replace what I had given away meant trusting God to provide for my needs. And learning to distinguish between wants and true needs. Not only is it biblical to help the widow and orphan but it also just feels good to be generous with your friends and neighbors. In addition it has helped me stay in tune with the Spirit and God's promptings to give to people I encounter on a daily basis.

Then at church yesterday - the entire service revolved around this Lenten theme. What a deep, refreshing time of worshiping our Lord and Savior. Here are some of the highlights:

Keep Me Abiding by Jeremy Riddle
May Your voice be louder
May Your voice be clearer
Than all the others, than all the others

May Your face be dearer
May Your words be sweeter
Than all the others
Than all the others in my life

Please keep my eyes fixed on You
Please root my heart so deep in You
Keep me abiding, keep me abiding
Keep me abiding that I
Oh, that I might bear fruit

May Your presence be truer
May Your presence be nearer
Than all the others, than all the others

May Your light shine brighter
May Your love move deeper
Than all the others
Than all the others in my life


Isaiah 55: 1-9
“Come, all you who are thirsty,
come to the waters;
and you who have no money,
come, buy and eat!
Come, buy wine and milk
without money and without cost.
Why spend money on what is not bread,
and your labor on what does not satisfy?
Listen, listen to me, and eat what is good,
and you will delight in the richest of fare.
Give ear and come to me;
listen, that you may live.
I will make an everlasting covenant with you,
my faithful love promised to David.
See, I have made him a witness to the peoples,
a ruler and commander of the peoples.
Surely you will summon nations you know not,
and nations you do not know will come running to you,
because of the Lord your God,
the Holy One of Israel,
for he has endowed you with splendor.”

Seek the Lord while he may be found;
call on him while he is near.
Let the wicked forsake their ways
and the unrighteous their thoughts.
Let them turn to the Lord, and he will have mercy on them,
and to our God, for he will freely pardon.

“For my thoughts are not your thoughts,
neither are your ways my ways,”
declares the Lord.
“As the heavens are higher than the earth,
so are my ways higher than your ways
and my thoughts than your thoughts.

An excerpt from The Silver Chair by C.S. Lewis (this is when Jill first meets Aslan):
“I daren't come and drink," said Jill.
Then you will die of thirst," said the Lion.
Oh dear!" said Jill, coming another step nearer."I suppose I must go and look for another stream then."
There is no other stream," said the Lion.”

My Sermon Notes 
  1. We look to THINGS other than Jesus to make us whole. But there is no other healing, living stream.
  2. Seek God above all else.
  3. What muddy water are we settling for in our lives?
  4. Are we willing to turn from these things and seek instead from the one who said, "Come to me and drink."
May your Lenten journey be one of constantly seeking the face of God, drawing close to Him, and sharing His love with all your meet. God's blessings, Alicia

Saturday, March 2, 2013

Quinoa Egg Bake

I made this delicious egg bake this morning.  SO good! And Quinoa is so good for you. Enjoy!

Ingredients:
  • 1 teaspoon butter
  • 1/2 cup uncooked quinoa
  • 8 eggs
  • 1 1/4 cup milk
  • 1 tablespoon chopped garlic
  • 1 teaspoon chopped thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups packed baby spinach, roughly chopped
  • 1 cup finely shredded Romano or Parmesan cheese

Instructions:
  1. Preheat oven to 350°F. Grease an 8-inch x 8-inch glass or metal baking dish with butter; set aside. 
  2. Put quinoa into a fine mesh strainer and rinse until cold running water until water runs clear; drain well. 
  3. In a large bowl, whisk together eggs, milk, garlic, thyme, salt, pepper and quinoa. Stir in spinach then pour mixture into prepared dish. 
  4. Cover tightly with foil then jiggle dish gently from side to side so that quinoa settles on the bottom in an even layer. 
  5. Bake until just set, about 45 minutes. Remove foil and sprinkle top evenly with cheese. Return to oven and bake, uncovered, until golden brown and crisp, 10 to 15 minutes more. Set aside to let cool briefly, then slice and serve.
6 servings. 6 Weight Watchers points per serving.

Friday, March 1, 2013

Hungarian Goulash

Ingredients:

  • 1 medium onion, diced
  • 2 cups cooked elbow macaroni
  • 1 pound ground beef
  • 1 can stewed tomatoes (28 ounces)
  • 1/2 cup shredded cheddar cheese


Directions:

  1. Mix diced onion with ground beef and scramble beef in hot fry pan. 
  2. Add cooked macaroni and stewed tomatoes. Stir in shredded cheddar cheese. 
  3. If making a casserole dish, put shredded cheese on top and put in 350 degree oven until very hot. 
  4. Can add canned kidney beans or chili beans.


Recipe from the kitchen of Ruth Chamberlin.