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Sausage Ball Recipe
Posted by Jenny Lewis Categories: Appetizers, Snacks, Recipes, Beef, Pork, Baking,
These Sausage Ball appetizers are great for entertaining. They come together quickly, freeze well, and can be baked up in a snap.
Ingredients:
- 3 cups baking mix (I use Bisquick)
- 2 cups shredded cheddar cheese
- 1 pound ground sausage (any kind), uncooked
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Recipe: Cranberry Lemon Muffins
Posted by Jenny Lewis Categories: Breakfast, Dessert, Comfort Food, Recipes, Fruit, Baking,
I’m on a personal mission to get you baking, readers! These cranberry lemon muffins, which I’ve adapted from Nigella Lawson’s classic “How To Be A Domestic Goddess: Baking and the Art of Comfort Cooking”, are easy, fast, and delish.
Ingredients:
- 1/4 cup butter
- 1 1/3 all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup sugar
- 1/4 teaspoon salt
- Juice and and chopped zest of 1 lemon
- Approximately 1/2 cup milk
- 1 large egg
- 5 ounces dried cranberries
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Some people can take or leave oyster crackers. Often overlooked when they arrive with your soup or salad, I say that these little hexagonal nuggets of salty, starchy goodness are completely underrated. This recipe, passed to me by my mom via her godmother, has been not only a party hit but a comfort food when I’m craving something savory.
Click to continue reading Ranch Oyster Crackers Recipe
Recipe: Carbonara Pasta
Posted by Jenni Burns Categories: Dinner, Comfort Food, Recipes, Poultry, Italy,
Carbonara
Ingredients:
1 lb Bacon, fried
1 onion, chopped
5 cloves garlic, minced
2 Tbsp olive oil
1 pint of heavy cream
1 lb Chicken sauteed until done
2 cups Parmesan or Romano cheese, shredded
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Recipe: Vegan No-Bake Oatmeal Cookies
Posted by Jenni Burns Categories: Dessert, Snacks, Recipes, Chocolate, Vegan, America, Baking,
Our family likes to make up a batch or two of these healthy oatmeal cookies to keep in the freezer, they work great for when we are feeling like something sweet but not wanting to be “bad.” They make a healthy treat for the whole family, and they are so easy to make. I make these cookies if I am wanting to do some cooking with the kids but don’t have time to make something that is really involved. Because you don’t have to bake these cookies, they make up in less than 30 minutes.
Vegan No-Bake Oatmeal Cookies
Ingredients:
- 2/3 cup maple syrup
- 1/4 cup coconut oil (or other shortening of choice)
- 4 tablespoons unsweetened cocoa powder, less if you don’t like a really rich chocolate flavor
- 1 teaspoon ground cinnamon
- 1/2 cup peanut butter
- 2 cup rolled oats
- 1 teaspoon vanilla extract
Directions:
- In a saucepan over medium heat combine the maple syrup, oil, cocoa and cinnamon. Boil for three minutes, stirring constantly.
- Remove from heat and stir in the peanut butter, rolled oats and vanilla until well blended.
- Drop by heaping spoonfuls onto waxed paper (I used foil and sprayed it so they wouldn’t stick) and chill to set, about 30 minutes. Keep refrigerated.
Recipe: Blueberry Pecan Whole Grain Muffins
Posted by Jenni Burns Categories: Breakfast, Dessert, Side Dishes, Snacks, Recipes, Grains, Nuts, America, Baking,
I made these muffins last night to go with our dinner and, wow, they were awesome! The kids loved them—in fact, I think they would have preferred to just have muffins for dinner! I got this recipe from All Recipes and altered it quite a bit. I was very happy with how they turned out, very moist and full of flavor. If you want a little sweeter muffin, add more honey, or just drizzle a little honey on your warm muffin. These were great, we will be trying them again soon.
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Blackberry Salad Dressing Recipe
Posted by Jenni Burns Categories: Side Dishes, Recipes, Salad, Vegetables, Vegetarian, America,
My friend Crystal is a creative cook, and she came up with this salad dressing recipe when we were over for dinner the other day. It was amazing! I was so glad when she shared the recipe with me. We enjoyed this dressed over a lush bed of greens tossed with candied pecans and dried cranberries, the salad was to die for! I plan to share a pasta recipe from Crystal later this week.
BLACKBERRY DRESSING
Ingredients:
- 2 cups blackberries
- 1 tsp vanilla
- 1/2 cup maple syrup
- 1/2 tsp onion powder
- 1 tsp salt
- 1/4 tsp pepper
- 1/2 tsp dry mustard
- 1/2 -3/4 cup olive oil
- 1/2-34 cup apple cider vinegar
Directions:
Puree, douse a bed of delicious greens, and enjoy.
Whole Wheat Chocolate Chip Cookies Recipe
Posted by Jenni Burns Categories: Dessert, Snacks, Comfort Food, Recipes, Chocolate, Sugar, America, Baking,
About three years ago my family took the plunge and left white flour behind. We have switched from using white flour to using only whole wheat flour. It’s been a slow process, I began with exchanging portions of white flour for wheat in recipes that called for all purpose flour. This slow change allowed our palates time to get used to the change in flavor and texture. Now we use almost 100% whole wheat in all our recipes. Most people who prefer the taste and texture of white flour, will be surprised that these cookies are made from 100% whole wheat flour. In fact my neighbor told me, “I think these are the best chocolate chip cookies I’ve ever eaten!” I adjusted this recipe from an old church cookbook from my childhood. These have definitely become a family favorite, but we try not to make them too often, you can’t just eat one!
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Pot Roast with Vegetables Recipe
Posted by Jenni Burns Categories: Dinner, Recipes, Beef, Meat, Vegetables, America, Roasting, Slow Cooking,
There is something wonderful about the smell of a roast cooking for hours on a cool autumn day. The spices and juices from the meat fill the house with a lovely inspiring smell. This wafting scent will lure even your pickiest child to the dinner table, to taste of the labors of your hard working oven. I was excited to see that this recipe from All Recipes called to use a Dutch oven because I had not used one before. I used mine for the first time a few days ago, and I was extremely impressed with how well it worked. A worthy investment if you don’t have one.
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Recipe: Diced Rainbow Fruit & Veggie Salad
Posted by Monica Edwards Categories: Side Dishes, Health, Recipes, Fruit, Salad, Vegan, Vegetables, Vegetarian, America,
My husband Andru has come to the realization that a lot of the food we eat on a daily basis contains a lot of sodium. Not because I have chosen to dash everything we consume with a bit of salt here and there, but because some foods come into our home with so much added salt through processing. He was fuming about how he had chosen to purchase some soup simply because the label said “Organic” because in our mind set “organic” is supposed to mean good for you, but that is not necessarily true so he went off in a tirade after reading the label and seeing that in a one cup serving of this “good” soup there was 980 mg. of sodium, 41% of the sodium we need for the day in one cup of delicious death. He was very concerned that this percentage was in relation to an adult’s body mass, not a 3 year-olds tiny frame. How much sodium can a toddler take before a salt-induced coma? Anyway, to alleviate his worries, he is on a mission to eat more foods that are “living”, meaning less meat and processed foods and more fruits and vegetables.
In order to support his new found revelation, I decided one night to come up with a raw fruit and vegetable salad that is delicious despite not being smothered in dressing—and I aptly named it Rainbow Fruit & Veggie salad because after all was said and done, I threw in so many different colors of fruits and veggies, it became a taste sensation for the eyes. I was very tempted to add a touch of sugar to the natural dressing mixed in, but then thought, well that defeats the whole purpose, so instead added some strawberries for that touch of sweetness. Voila…a new recipe was born, and Andru loved it and the kids seemed to like it also, thank you strawberries. It is a great side dish and the recipe can be varied in so many ways, I added raw zucchini when I made it a second time and it was a hit at our Fellowship meal after church. I hope it pleases your taste buds also!
Click to continue reading Recipe: Diced Rainbow Fruit & Veggie Salad
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