Fudge Pie

Yay, finally a DESSERT! :) Victor came home this weekend, and we had a few friends over. I was frantically trying to find a quick and easy dessert I could make for the get together, and then I ran across this one..."Fudge Pie." Basically, it tastes like a brownie! Yummm! This recipe comes from my Mom-o. She has contributed quite a few of recipes into my recipe book, and I'm really glad she included this one! I forgot to take a picture of the whole pie, and before I knew it we were all happily eating our slices. BUT, I did get a picture of the last piece...

And here is the yummy recipe...

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Fudge Pie

from the kitchen of Beverly Pagan

1 stick butter, melted

1 cup sugar

1/4 cup cocoa

2 eggs, beaten

1/4 cup flour

1 teaspoon vanilla

1 unbaked pie shell

Mix all ingredients in a medium bowl and pour into unbaked pie shell. Bake at 350 degrees for 30 minutes.

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I'm almost salivating just thinking about this pie! It was very good! The only thing I would do different is bake it for a little bit longer than what the recipe says. After 30 minutes, the pie crust was baked on the outside, but not on the bottom. And the filling wasn't quite done either. I would give it around 35-40 minutes and see if it's done at that point. Vanilla ice cream would be a great compliment to it as well! :)

We really enjoyed it! :)

Thanks for coming everyone!

Goodnight folks! Stay tuned for more recipes, coming your way soon! :) And thanks be to God, who has provided the means and capabilities to be able to make all of these recipes. He deserves all the glory!

"Praise be to the God and Father of our Lord Jesus Christ, the Father of compassion and the God of all comfort, who comforts us in all our troubles, so that we can comfort those in any trouble with the comfort we ourselves receive from God." 2 Corinthians 1:3-4

Oriental Salad

Here we go again! Another recipe..."Oriental Salad!" I was excited to try this recipe because it's different than the other recipes I've made, plus I love salads! And guess who it's from? My Auntie Kynda, again! :) She's a great cook! Whenever we went over to her house growing up, we would always look forward to her yummy food. Here's the salad...

And here's the recipe...

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Oriental Salad
from the kitchen of Kynda Lemiere

Mix together in a bowl:
1 pkg. coleslaw mix
3 green onions, chopped
1 stalk of celery, chopped
1 can water chestnuts, chopped
cashews (1/2 cup to 1 cup, depending on how much you like them)
2 pkgs. crumbled Ramen noodles

Dressing:
1 cup oil
2 Oriental Ramen seasoning packets
1/2 teaspoon salt
5 tablespoons sugar
5 tablespoons apple cider vinegar
1/4 teaspoon pepper

Mix all of the dressing ingredients together in a blender. Pour over above salad and stir together well.
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There are two additional ingredients that I added to this salad: chicken and sliced almonds (instead of the cashews). I also think some red bell pepper would be a great addition. Another modification I made is that I did not include the water chestnuts, but if you like them then go for it. For the oil, I used olive oil. And since I ended up using the remainder of my olive oil for this recipe, I used the empty bottle to store the dressing in once it was made. I did not pour the dressing over the salad when I initially made it because I wanted to eat on it for a couple days, and the dressing would've caused the coleslaw mix to become soggy. Instead, I stored the dressing separately and used it as I ate the salad, which is what I completely recommend. I took the salad to work the next day and shared it with my friends, Val and Sarah, and they really liked it too. I definitely suggest trying this one out!


Here's the dressing after all the ingredients were mixed together.

 One more recipe for tonight, and then I'm done! Here it goes...

"Jesus answered, “Very truly I tell you, no one can enter the kingdom of God unless they are born of water and the Spirit." John 3:5

Creamy Baked Chicken

Hello again! This recipe comes from my Auntie Kynda. I initially made the "Creamy Baked Chicken" back in March for my father-in-law and his family, and then again for Victor last month. It's really yummy, and easy too! Here's the final product...

And here's the recipe...

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Creamy Baked Chicken
from the kitchen of Kynda Lemiere

chicken breasts (the amount depends on how many people you're serving)
sliced Swiss cheese, one slice per chicken breast
1 can cream of chicken soup
1/4 cup water (or white wine)
2 cups crushed seasoned stuffing mix (Mrs. Cubbison's brand comes already crushed)
1/3 cup melted butter

Spray a 9x13 pan with PAM. Cover the bottom of the pan with chicken breasts. Place one slice of Swiss cheese on each piece of chicken. Stir together cream of chicken soup and water (or white wine); pour over chicken. Sprinkle crushed seasoned stuffing mix over chicken. Drizzle butter over the dressing. Bake uncovered at 350 degrees for about 50 minutes. Do not overbake!
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The first time I made this, I mixed the cream of chicken soup with water. But this past time, I used white wine. I couldn't really tell a difference in the flavor, so you should be safe either way you choose to go. As far as the crushed seasoned stuffing mix goes, I was unable to find the "Mrs. Cubbinson's" brand. My Auntie Kynda lives in the state of Washington, so I'm sure the brand options are different in various parts of the country. Instead, I bought a basic box of chicken flavored seasoned stuffing mix and crushed it as best as I could by putting it in a ziplock and pounding it like crazy with the can of chicken soup! Be careful with this method...holes in the ziplock are created easily, and a mess is bound to occur. If you have a better way of doing this, please let me know! :) When preparing the butter, you may want to melt a little bit more than the recipe calls for. I've found that 1/3 cup isn't quite enough to coat all of the stuffing mix. It worked the first time I made this recipe, but this past time some of the stuffing mix was still hard after the chicken was finished baking. Or, to also prevent this problem, you can use a fork to press the stuffing mix into the soup/water topping to make sure it gets soaked in the mix. I definitely recommend this recipe!


This is when I made the chicken for Victor in Houston. We also had fresh green beans and corn on the cob. :)



The first time I made this chicken, I also made my first homemade mashed potatoes. They turned out pretty good too!

Two more recipes to post tonight. I'm almost caught up, thank goodness! And I'll be making another one tomorrow night for a potluck at work on Tuesday. :)

"Every good and perfect gift is from above, coming down from the Father of the heavenly lights, who does not change like shifting shadows." James 1:17

Russian Chicken

Did you give up on me? :) I almost did! I apologize for the delay in my recipe posting. I actually made this recipe a couple months ago, but have been super busy and haven't been able to post it. In April, Victor moved to Houston! It was a very exciting move for both of us. And we've been visiting each other almost every weekend since the move, so there hasn't been much time for anything else. Here are a few pictures of the move from Michigan to Houston...

Victor worked hard to get this armoire into the U-Haul!

It snowed the day we left Michigan, of course!

It was also Victor's birthday the day we left MI. I enjoy embarrassing him. :)

Making a birthday wish at Cracker Barrel.

After two days of driving, we FINALLY made it to Houston, TX!



Victor and his roommate's apartment in Houston.

 Anyways...back to the chicken..."Russian Chicken" to be exact. :) This is another recipe from Nanu, and it was really good! I never would've put these ingredients together, but they compliment each other very well. Here's the chicken...

And here's the recipe...

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Russian Chicken
from the kitchen of Bonnie Campbell

1 small chicken, cut into pieces
1 envelope Lipton onion soup mix
1 small jar apricot preserves
1 bottle Russian salad dressing

Rinse chicken. Mix other ingredients. Dip chicken in mixture and place in a very lightly greased baking dish. Pour remainder of mixture over chicken. Cover and bake at 325 degrees for 1 hour. Uncover and bake approximately 20 minutes.
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If I remember correctly, I purchased the packaged chicken that was pre-cut. There was no way I was cutting up a whole chicken...eww (nor do I know how, haha). As far as the apricot preserves go, I'm pretty sure I bought the smallest jar I could find. The sauce that comes out after you combine all the ingredients is really good! I also found that the sauce tasted even better when I ate the chicken for leftovers the next day. There's actually still some of this chicken in my freezer right now. :)

Here's a picture of the Russian salad dressing, in case you can't find it at the store...

Yay! I am FINALLY posting another recipe! It feels so good, and I still have a couple more to go!

"Humble yourselves before the Lord, and he will lift you up." James 4:10

Quick Rolls

I never thought I'd make homemade rolls, but this recipe is quick and super easy..."Quick Rolls!" I still have quite a few in my freezer to eat with another meal. Again, this recipe was given to me by Mom-O, and she shared with me that it originally came from the butcher at Gasaways grocery store located on Culberhouse road in Jonesboro, Arkansas many years ago. She also shared that the butcher's brother was Papa's barber. I love small towns where everyone knows everyone! :) So here are the "Quick Rolls"...

And here's the super duper easy recipe...

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Quick Rolls
from the kitchen of Beverly Pagan (aka Mom-O)

2 cups self-rising flour
1/4 cup mayonnaise
1 cup milk

Combine all ingredients and blend well. Spoon into greased muffin tins. Bake at 450 degrees for 10 minutes, or until golden brown.
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See...SUPER easy! The only question I had while making them was how full to fill the muffin tins. I ended up filling them about half full, and it was perfect. The rolls were able rise with plenty of room. I think I baked them a few minutes longer than the recipe says because they weren't quite golden brown after only 10 minutes, but that also depends on your oven. The rolls are good served with a meal, or with butter and jam. I'm even debating on eating a couple right now with honey...mmm.

Here's a close up of one of the rolls...

Well, I haven't made any other recipes this week, so I'd better make one soon! I hope to sometime this weekend, but we'll see. Stay tuned!

"But He was pierced for our transgressions, He was crushed for our iniquities; the punishment that brought us peace was upon Him, and by His wounds we are healed." Isaiah 53:5

Hot Chicken Salad

I didn't eat dinner until almost 11pm last Thursday night because I was determined to make another recipe from my recipe book--and it was definitely worth the wait! This recipe, "Hot Chicken Salad," was given to me by my grandma Beverly, aka Mom-O. "Hot Chicken Salad" is a tradition for Christmas Eve at Mom-O's house, and it almost seemed wrong making it when it wasn't Christmas. :) But it was time to break tradition, and try out a yummy dinner...so here it is!

And the recipe...

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Hot Chicken Salad
from the kitchen of Beverly Pagan (aka Mom-O)

4 chicken breasts, deboned, cooked, and chopped (you may substitute canned chicken)
1 cup chopped celery
1 1/2 cups mayonnaise
2 cans cream of chicken soup, undiluted
1/2 cup chopped onion
1 cup slivered almonds
2 cups corn flake crumbs

Combine all ingredients, except for one cup of corn flake crumbs. Pour into casserole dish and sprinkle with remaining corn flake crumbs. Bake at 300 degrees for 45 minutes.
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I hadn't ever had "Hot Chicken Salad" until I had it at Mom-O's house, but it's really good! And I took the easy route...ie. canned chicken. :) Mom-O shared that little secret with me, and it's definitely worth it. I used three 12.5oz cans of chicken. I'm not the best with math, but after comparing the weight of a package of four chicken breasts with the cans of chicken, I think it was just about the right amount of chicken (at least I hope it was). :) I did not include the almonds, but I'm pretty sure Mom-O always does. I'm just not a big fan of nuts mixed in with my food, but if you are then definitely add them. I do like onions, so I made sure the add them. However, due to the "eye-tearing" that the onion induced, I didn't get to chop it as finely as I had wanted. I also made some little rolls to go along with the meal, and that recipe will be posted right after this one. And, I coupled the chicken salad with some saltine crackers, which is totally optional based on how you like your chicken salad.

That's it! I'd also like to include a picture of the inside of the chicken salad...

Now onto Mom-O's "Quick Rolls" recipe. :)

"And we know that in all things God works for the good of those who love Him, who have been called according to His purpose." Romans 8:28

Jell-O Applesauce Salad

This one is going to be quick. Along with the chicken pot pie, I also made "Jell-O Applesauce Salad" last night for my grandparents. This recipe was given to me by my Grandma Pauline, and was something I grew up on (along with the ham and cheese rolls that I posted a couple weeks ago). It's super easy, and looks pretty if you put it in a mold...

And the recipe...

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Jell-O Applesauce Salad
from the kitchen of Pauline Fowler

1 package Jell-O, any flavor
1 cup boiling water
1 cup applesauce

Combine all ingredients. Pour into a mold (or pan if you don't have a mold), and chill. Easy to double.
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See--easy! :) I chose lime Jell-O, and it was also sugar-free. The box of Jell-O I used was the smaller box, and honestly I'm not sure which one is supposed to be used. But the recipe turned out just fine, and tasted really good. If you're going to make it for more than just a couple people, I would definitely double the recipe. I didn't double it, and there was barely enough for the three of us last night. And it also looks much better if you put it into a mold. I didn't have one, so I just used a small pan.

I'm off to get my beauty sleep, lol! Stay tuned for more yummy recipes!

"I can do everything through Him who gives me strength." Philippians 4:13

Chicken Pot Pie

Mmm..."Chicken Pot Pie!" This was another recipe that was given to me by my mother-in-law (she also submitted the beef enchiladas recipe, which I am making again on Friday evening for her and my brother-in-law, John). I am sure to master many Mexican dishes with her by my side--but I am yet to master "Mexican Rice!" Each time I make it, I either get the consistency right, and the flavor doesn't turn out, or vice versa. But that's another story for another day. Here's the chicken pot pie!

And the recipe...

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Chicken Pot Pie
from the kitchen of Alma Flores

2 deep pie shells, thawed
1 can mixed vegetables
1/2 can corn (optional)
1 can cream of chicken soup
1/2 can cream of mushroom soup
2 cups cooked chicken, seasoned (diced or shredded)

Mix together vegetables, cream of chicken soup, cream of mushroom soup, and chicken in large mixing bowl. Pour mixture into one pie shell. Carefully remove the second pie shell from its pan and cover the chicken/vegetable mixture, crimping the edges together to seal the pie (if the top crust breaks while removing it from its pan, gather it into a ball and roll it out with a rolling pin into a circle large enough to cover the pie). Make a couple of slits on top of pie crust. Line a cookie sheet with foil and place pie in middle of sheet. Bake pie at 425 degrees for 25-30 minutes, or until top crust is golden brown.
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This recipe is very easy, and not very time consuming. The part that takes up the most time is cooking the chicken, and you can easily do this by boiling it while you're preparing the rest of the ingredients. You can also get creative with this recipe, and add other ingredients that you like.

I made this recipe last night for my grandparents, Mom-O and Papa (aka Beverly and Herbert Pagan). They have been here in South Texas since the end of November, and are leaving tomorrow back to Arkansas. It's been so wonderful having them here, and I am sad to see them go. :( Mom-O was kind enough to help me get the living area of my apartment decorated very nicely, so, to show my appreciation, I invited them over for dinner. They graciously ate everything I prepared, and even had seconds. :) They will definitely be getting another invitation to dinner next time they are here. Safe travels tomorrow, you two!

Onto one more post...

"For God did not give us a spirit of timidity, but a spirit of power, of love and of self-discipline." 2 Timothy 1:7

Asparagus Soup

Well here I am again! Tonight has been a very quiet and relaxing night, so I figured I'd better get some recipes posted. This recipe, again, comes from my Grandma Bonnie (aka Nanu). She submitted quite a few of her recipes into my recipe book, so there are many more to come in the future. I've had my eye on this "Asparagus Soup" for awhile because I love soup--especially cream based soups. It's a super easy recipe, and not very time consuming. Here's a picture of it...

And here's the recipe...

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Asparagus Soup
from the kitchen of Bonnie Campbell

1 quart chicken broth
1 cup asparagus pieces
2 cups milk
4 tablespoons butter
4 tablespoons flour
1/4 teaspoon pepper
salt to taste (the original recipe calls for 2 teaspoons salt, but I don't like things very salty, so I used much less)

Boil asparagus slowly in stock. Make white cream sauce with milk, butter, flour, and salt in large saucepot with cover. Add asparagus, broth, salt, and pepper slowly to cream sauce and let simmer 15 minutes. Serve hot.
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I had four servings of the soup left over after I ate a bowl for dinner the other night, and two of the servings are sitting in my freezer for future consumption. :) The recipe is pretty straight forward, but, as I said above, I would go easy on the salt at first--you can always add more later if you think it needs more.

So that's about it! I have two more recipes to post tonight, so we'll see if I can get both of them done.

"Do not be anxious about anything, but in everything, by prayer and petition, with thanksgiving, present your requests to God. And the peace of God, which transcends all understanding, will guard your hearts and your minds in Christ Jesus." Philippians 4:6-7

Beef Enchiladas

Here's another recipe that I made last week, but am just now posting..."Beef Enchiladas!" My mother-in-law, Alma Flores, submitted this recipe into my recipe book. The first time I ever made the enchiladas was about two years ago when I was living in Michigan, and somehow I did something that made the tortillas hard and chewy. So before I made them this time, I talked to my mother-in-law about the little problem I had, and she said I probably left them in the oven too long. Therefore, this time I left them in the oven just until the cheese melted, and then quickly took them out to avoid the same thing happening again...and voila!

And here's the recipe...

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Beef Enchiladas
from the kitchen of Alma Flores

1 lb ground beef (chicken or cheese can be substituted)
12 corn tortillas
1 small bag shredded cheese
1 can enchilada sauce
1 cube bouillon seasoning
cooking oil for lightly frying tortillas

In large skillet, brown ground beef and drain. After draining, add seasoning to meat; cover and set aside. Prepare a glass pan; line with foil and set aside. Heat a skillet with cooking oil until hot. Lightly fry one tortilla at a time, leaving them soft. Turn over after a couple of seconds, then set aside, stacking them like pancakes until all are done and ready to be filled. Fill each tortilla with meat, roll into a taquito, and place side by side into glass pan until full. Pour sauce over taquitos, liberally. Top with shredded cheese, spreading lightly or liberally, depending on your love for cheese. Cover with foil, and bake in oven at 375 degrees for about 20 minutes, or until cheese is melted. Serve immediately.
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After these came out of the oven, I scarfed two of them down like there was no tomorrow! I also made rice (that recipe also came from my mother-in-law) and warmed up some refried beans to go with my meal. Needless to say, I had a delicious meal that night, and for lunch the next day too. :) And I still have two servings in my freezer for another day. I don't have many tips for this recipe except, as I stated above, only leave them in the oven until the cheese melts. Otherwise, you will have chewy tortillas, which isn't fun for anyone. Other than that, it's pretty easy, and very tasty!

I would like to thank my wonderful mother-in-law for providing me with this recipe, and many others. And for teaching me how to make tortillas a few months ago. That was a very fun experience! :) We didn't make them completely from scratch since we used a pre-made mix, but we did roll them out and cook them ourselves! Here are some pictures from that day...

Well folks, I'm off to bed! Once again, I'm not sure what I'll be making this week, but I know I'll have fun doing it! Nighty night!

"Therefore, there is now no condemnation for those who are in Christ Jesus, because through Christ Jesus the law of the Spirit of life set me free from the law of sin and death." Romans 8:1-2

Ham & Cheese Rolls

Oh my goodness, I'm behind on my posting! I made this recipe over two weeks ago, and am just now getting it posted. Last weekend Victor was here, and this past weekend was spent at church helping lead a group of 9th grade girls for Storm Weekend. Yesterday I took a 5 hour nap...most consider that to be an entire night's sleep, but for me it was a nap. :) After being sleep deprived over the weekend, and running around at 100 miles an hour, it was definitely needed. But it was worth the fatigue because I was able to spend the weekend worshiping God with 100 teenagers. All I can say is GOD IS GOOD!

This recipe is a family favorite that my Grandma Pauline has been making for years. It's a very interesting concoction of different foods, but the end result is delicious. I made "Ham & Cheese Rolls" for a get together at my friend Valerie's house, and everyone there felt the same way my family has felt for years...the rolls are yummy! Here's one of them...

And the recipe...

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Ham & Cheese Rolls
from the kitchen of Pauline Fowler

1/2 lb cubed ham
1/2 lb cubed cheddar cheese
2 sliced hard-boiled eggs
1/2 cup thinly sliced stuffed green olives
1/3 cup sliced green onions
3 tablespoons mayonnaise
1/2 cup Heinz Chili Sauce
12 split hot dog buns
aluminum foil

Mix together ham, cheese, eggs, olives, onions, mayonnaise, and Chili Sauce. Spread mixture into hot dog buns. Wrap each hot dog bun in aluminum foil, twisting ends securely. Bake 10 minutes on oven rack at 400 degrees.
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As I said above, this is an uncommon mixture of ingredients, but the end result tastes so good! When I made them, I was unable to find the Chili Sauce so I ended up using the "hot dog chili sauce" that comes in a can (it definitely wasn't the same). However, I've recently found the Chili Sauce at the grocery store and bought two bottles for future use. You can find the Chili Sauce in the same aisle as the ketchup. Here's a picture of it, just in case...

You can buy the cheese and ham already cubed in the package, which is definitely the way I recommend going (it's a lot less work). Also, I didn't use the green onions, as I am not a big fan of them. Here's a picture of the rolls once you've rolled them into the aluminum foil...

I urge you to try these yummy delights! Each time I take a bite of one, a wonderful feeling of nostalgia comes over me and I feel as though I'm back at my Grandma Pauline and Grandpa Keith's condo in Richland, WA. :) You can freeze them too, and save them for a rainy day.

Onto my next blog...

"Therefore, if anyone is in Christ, he is a new creation; the old has gone, the new has come!"

2 Corinthians 5:17

Hershey's Kiss Cookies

Ahh, it's been over a week since I've posted anything! Victor came home on Wednesday, and just left today, so my focus has definitely been elsewhere and my cooking and baking have come to a halt. :) And even though I've been a ball of emotions all day today, I wanted to jump back into some baking...so in honor of Valentine's Day, I made "Hershey's Kiss Cookies." Or, you could also call them "Victor left so now I'm sad and will eat chocolate" cookies...haha. Either way, they taste delicious! There are different versions of this recipe, and this particular one was given to my mother by a family friend, Vicki Chamberlain. Here are the cookies...

And the recipe...

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Hershey's Kiss Cookies
from the kitchen of Vicki Chamberlain (via my mom)

3/4 cup creamy peanut butter (could use chunky if desired)
1 teaspoon vanilla
1 - 14 oz can Eagle Brand sweetened condensed milk
2 cups Bisquick
small bowl of sugar
1 - 11 oz pkg Hershey's Kisses

Mix together the peanut butter, vanilla, and sweetened condensed milk. Add the Bisquick. Roll dough into 1 inch balls, and then roll the dough balls in the sugar. Bake on ungreased cookie sheet at 350 degrees for 8 minutes. Immediately after the cookies come out of the oven, place a Hershey's Kiss in the center of each cookie and press down lightly. Let cool for a few minutes before moving to cooling rack. Makes approximately 4 dozen.
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Mmm...isn't your mouth salivating as you read this? I only ate two cookies, pinky swear! :) And I didn't use the entire bag of Hershey's Kisses, but it was close (I also ate a few before making the cookies). I also didn't use the "Eagle Brand" sweetened condensed milk, and I'm pretty sure it doesn't matter either way. The cheaper stuff will work just fine. This is a pretty basic recipe...I'm not sure how you could mess it up. I was even able to catch up with my wonderful friend, Bri, while baking these yummy delights. And, I will definitely be using them as Valentine's Day gifts to friends and family tomorrow.

So while I'm on the subject of Valentine's Day, I must brag on my husband a bit. Since we knew we weren't going to be together on Valentine's Day, we decided to celebrate on Thursday. I knew we were going to go out to eat that night, but I didn't know the surprises that awaited me throughout the day. He started the day by bringing donuts to my work...this is a tradition that he started a couple years ago, and it goes over great with my co-workers. With the donuts, he brought me a Starbucks coffee too (tall, non-fat, extra hot latte with one Splenda, please). Then, as I was with a patient, he snuck into the documentation area at work and decorated my desk with a single red rose, Valentine's bear, balloon, and a card. Here's a picture...

THEN, if that wasn't sweet enough, he surprised me at home with a dozen pink roses, two more balloons, chocolate covered strawberries, wine, and a gift certificate for a manicure and pedicure...all with rose petals scattered and candles lit. Here's a couple pictures...

And to follow up all that sweetness, he treated me to dinner at "House Wine." Can I just say that I feel like the luckiest girl in the world!!!!!!!! God has truly blessed me by bringing Victor into my life. Here's a picture of us at dinner...

Somehow Victor always "out-does" me when it comes to holidays. Then I always end up feeling guilty, and he follows up my guilt-filled words with, "I'm supposed to 'out-do' you...that's the point." I love that guy! :)

We also went to the wedding this weekend of Victor's best friend, Fabian, and that was a blast. It was nice to actually be able to attend an event together as a couple. Here's a picture from the wedding...



And here's one more picture of us saying good-bye at the airport this morning...

Well, it's 12:30am and I have to be at work by 8:00am tomorrow morning to see a patient, so I'd better scurry off to bed. I have one more recipe to post that I made last weekend, so hopefully I'll get that posted tomorrow. I'm not sure which recipes I'll be making this week, but I know they'll be yummy!

"Love is patient, love is kind. It does not envy, it does not boast, it is not proud. It is not rude, it is not self-seeking, it is not easily angered, it keeps no record of wrongs. Love does not delight in evil but rejoices with the truth. It always protects, always trusts, always hopes, always perseveres."

1 Corinthians 13:4-7

Deviled Eggs

It's almost 12:30am, so this one will be short. I wasn't going to post it tonight, but I figured if I didn't do it tonight then I'd keep putting it off. Along with the scalloped potatoes, I also made "Deviled Eggs" this evening, and boy was I happy that I did!

Here they are!

And the recipe...

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Deviled Eggs
from the kitchen of Diane Pagan

1 dozen eggs, hard boiled
1/2 cup Miracle Whip and/or mayo (a combo of mostly Miracle Whip and a little bit of mayo seems to work best)
mustard to taste (a tablespoon or so)
1/2 teaspoon salt (or more to taste)
dash pepper to taste
dill pickle juice to taste (a tablespoon or so)

Peel eggs and slice in half lengthwise. Gently remove yolks and place in a small bowl. Finely crumb yolks with a fork. Stir in rest of ingredients, tasting as you go. When the filling suits you, pile into egg whites. Or you can put the filling in a zip-loc bag, snip off a corner of the bag, and pipe the filling into each egg. Serve immediately or refrigerate until ready to serve. Eggs can be garnished with olive slices, paprika, pimento, mint leaves, green onion, etc.
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These are the best deviled eggs I have ever had. The recipe was originally from a Good Housekeeping cookbook, and my mom and I tweaked it a few years ago. And tonight I halved the recipe because I didn't have a full dozen of eggs. I had to limit myself to two halves (one whole egg), as it would've been way too tempting to eat all of them! I garnished my eggs with paprika, since that's all I had in the house. Maybe next time I'll get creative and use mint leaves, or something fancy like that. :)

I'm off to bed...and my time will be consumed with positive thoughts of snow.

"He provides food for those who fear Him; He remembers His covenant forever." Psalm 111:5

Auntie Kynda's Easy Scalloped Potatoes

Two days of cooking in a row...not bad! I'm really starting to like this cooking/baking thing. I get home from work, and I just start cooking. I used to get home from work, check Facebook, turn on the TV, check Facebook, eat dinner (usually something microwavable or from a drive-thru), check Facebook, watch more TV, check Facebook, talk to my mom and Victor, check Facebook...well, you get the idea. And now, I still watch TV and check Facebook, but a lot less often (which is good)! And the way my living room/kitchen is set up makes it easy to catch up on my TV and cook at the same time. It's great! :) AND I'm doing something productive at the same time.

I've decided to start freezing some of the leftover food that I've been ending up with. My Mom-O (grandmother) and my Mom both helped me come up with some ideas on how to freeze the food, so what I've come up with is that I'm going to freeze the leftovers in portion sizes and then I can easily grab something to eat when I'm in a hurry or too tired to cook. Or Victor can have some when he comes home to visit. :) It's really too bad I came up with this idea while he's not here to enjoy it, but I'm sure he'll reap the benefits when we do finally get to live together. Now all I have to do is refrain from gaining weight with all this yummy food around me all the time!

Tonight I made my Auntie Kynda's "Easy Scalloped Potatoes." And they live up to their name...they're easy! And really yummy too! This was a good recipe to make for this evening, as we are currently under a "Winter Storm Warning." No, I didn't make a mistake. The entire Rio Grande Valley is under a "Winter Storm Warning"...not a "Winter Storm Watch," but a "Winter Storm Warning!" For those of you who don't know the difference between these two terms, here are the official http://www.weather.com/ definitions: "Winter Storm Watch" refers to "A significant winter weather (i.e., heavy snow, heavy sleet, significant freezing rain, or a combination of events) is expected, but not imminent, for the watch area; provides 12 to 36 hours notice of the possibility of severe winter weather"; "Winter Storm Warning" refers to "A significant winter storm or hazardous winter weather is occurring, imminent, or likely, and is a threat to life and property." See? Totally different! I'm ecstatic! I just hope I don't miss it...it's one of those rare things that if you blink at just the wrong moment, you'll miss the whole thing.

Enough about the weather...let's talk about food. Here are the potatoes...

And the recipe...

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Auntie Kynda's Easy Scalloped Potatoes
from the kitchen of Kynda Lemiere (via my mom)

2 lb pkg frozen cubed hash browns
1 can cream of celery soup
2 cans cream of potato soup
1/2 pint (1 cup) sour cream
chopped onion (optional)
grated cheddar cheese

Heat oven to 350 degrees. Spread frozen hash browns evenly in a 9x13 pan. Heat soups, sour cream, and onion on the stove. Spread over potatoes and mix slightly until all potatoes are moistened. Sprinkle grated cheese on top. Cover and cook 1 1/2 hours. Take cover off during last 15 minutes of baking to brown the top a bit. You can add more cheese at this point if you desire.
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I thoroughly enjoyed this recipe, and I now have potatoes to last me at least a week (or even longer in the freezer). This is a great dish to make if you're expecting company, or around the holidays. I did choose to incorporate the onion, but I only used about 1/4 of a large yellow onion. My mom doesn't usually add the onion, and says it's still just as good without it. I guess you could also use cream of mushroom soup instead of the cream of potato, but I went with both cans of the cream of potato. So that's about it! Try it next time you have a family get together.

Next: Deviled Eggs!

"Everything that lives and moves will be food for you. Just as I gave you the green plants, I now give you everything." Genesis 9:3

Better than Sex Cake

AH HA...I caught ya! I know you're only viewing this blog because of the title of the recipe! ;) But that's okay with me. :) And, as Victor said, the name makes quite a bold statement. Let's see if you can guess who submitted this recipe into my recipe book.......come on, guess! Give up? It was MY MOTHER!!! Surprised? Me too! :) She said she originally got it from her friend Ann Cowan. And I would like to thank you, Ann, for sharing this recipe with my mother because it's REALLY good! Just ask any of my co-workers and they'll agree. I took the cake to work today because I knew it would be very detrimental (to my hips) to leave it here at home. Let's just say there wasn't a crumb left...here it is...

And here's the yummy recipe...

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Better than Sex Cake
from the kitchen of Diane Pagan

1 chocolate cake mix (and whatever ingredients the cake mix calls for--usually oil, water, and eggs)
1/3 cup evaporated milk
3 tablespoons butter or margarine
1 - 14oz pkg Kraft caramels, unwrapped
1 cup semi-sweet chocolate chips
chopped nuts (if desired)
coconut (if desired)

Heat oven to 350 degrees (or whatever the chocolate cake mix specifies). Mix chocolate cake according to directions on package. Pour half the batter in a 13x9 pan. Bake for 18 minutes. In double broiler or in the microwave, melt the evaporated milk, butter, and caramels. Melt SLOWLY and stir often. Pour this mixture over the cake when it comes out of the oven. Sprinkle the chocolate chips over the caramel, and the nuts and coconut if desired. Pour remaining batter on the top. Bake 15 to 20 more minutes or until done. (It's a little tricky to tell when it's done, since there's so much gooey stuff in the middle. Use the "spring" test on the top of the cake--test to see if the cake "springs back" when you press down on it with your finger. If the cake has pulled away from the sides of the pan, that's a good indicator as well). Top with Cool Whip or ice cream.
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See! It's good! It takes a little while to unwrap all of the caramels, so plan ahead. I didn't incorporate the chopped nuts or coconut because I'm not a fan of either, but if you like them I'm sure they would be good in this recipe. Also, I don't own a double broiler, so I melted the evaporated milk, butter, and caramels in the microwave, heating in 30 second intervals and then stirring. And for the cake mix, I used "Devil's Food." How can something possibly taste bad with this much chocolate and caramel!?!?! I rest my case...now I just need to remember to take the recipe to work tomorrow. :) (And if you want to know if the title of the recipe stands to be true, I guess you'll just have to make it yourself and devise your own opinion.)

Tomorrow night I'm making Auntie Kynda's "Easy Scalloped Potatoes," so stay tuned!

"So I commend the enjoyment of life, because nothing is better for a man under the sun than to eat and drink and be glad. Then joy will accompany him in his work all the days of the life God has given him under the sun." Ecclesiastes 8:15

Lemon-Blueberry Salad

It's been over a week, but here I am once again! There's definitely been cooking and baking going on, but the blog posting has been delayed. I started this recipe on Sunday night, and finished it off yesterday after work (it needed time to "set up")...it's called "Lemon-Blueberry Salad." This has been one of my favorite recipes ever since I was young. My mom shared with me that she found it in a cookbook she received from my Aunt Irene (her older sister) and Uncle John on her 23rd birthday. When you read the ingredients, it sounds a little weird...but don't let that deceive you! It's so good!! My mom even won an award when she submitted it into a contest once (okay, she was one of three contestants, but she still won). :) Here's the yummy result...

And here's a side view...

And now I shall reveal the recipe...

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Lemon-Blueberry Salad
from the kitchen of Diane Pagan (aka...my mom)

1 - 3oz pkg lemon Jello
1 - 3oz pkg black raspberry Jello (or any red flavor)
1 cup boiling water; 1/2 cup cold water
1 tablespoon lemon juice
1 - 21oz can blueberry pie filling
1 cup sour cream
1/4 cup sifted powdered sugar

Dissolve both boxes of Jello in the cup of boiling water. Stir for at least 3 minutes as this is a lot of Jello for the small amount of boiling water. Add lemon juice and 1/2 cup cold water. Gradually stir in pie filling (watch out for splashing). Pour into 8x8 (or similar size) dish. Chill until firm. Blend sour cream and sugar (make sure you sift the powdered sugar into the sour cream so it won't be lumpy). Spread over firm gelatin. Serve or chill until time to serve.
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TA DA! As I said before, this recipe does need some "set up" time. So that makes it easy to make the night before you have a potluck or event to go to, then finish it off the next day with the topping, and you're good to go! I don't know what it is about the combination of sour cream and powdered sugar, but it's delicious (yes, I licked the spoon after I was done spreading it over the gelatin...healthy, I know). The final product looked so pretty that I didn't even eat any until today. Speaking of eating some, I'll be right back!........yep, it's yummy alright! Mmmm mmmm good! Oh, and I didn't use the black raspberry Jello because they didn't have it at Wal-Mart. I think I used regular raspberry Jello, but I can't remember for sure. However, as the recipe states, any red flavored Jello will work.

Well, on to my next blog..."Better than Sex Cake!" ;)

"The eyes of all look to You, and You give them their food at the proper time." Psalm 145:15

Macaroni & Cheese

Mmmmmmm...my tummy is feeling quite content with the amount of macaroni and cheese that was just consumed. Today's recipe comes from an old family friend (Marilyn Keeser), via my mother. Dave and Marilyn Keeser were friends of my mom and dad, and for some reason I cannot remember the connection of how they knew each other. But, oddly enough, I do remember how the song "She Drives Me Crazy" (which I have playing as I write this), by the Fine Young Cannibals, always reminded me of Dave Keeser...(weird)...which, inadvertently, makes me think of my dad. :) Again, I'm taken back to 608 Meadows Drive South in Richland, Washington where I grew up...ahh memories.

Here's a fun video...

When I told my mom I was going to make this recipe, she shared with me that the first time she ever had this macaroni and cheese was at the Keeser's house when she was pregnant with me, and Marilyn served it with coleslaw...her exact words were "nothing had ever tasted so good!" So tonight, in keeping with tradition, I had coleslaw with my macaroni and cheese too (and no, I'm not pregnant). :) Here's the macaroni...

AND, the coleslaw...

There's not a recipe for the coleslaw (it was prepackaged and pretty self explanatory), but here's the recipe for the macaroni and cheese...

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Macaroni & Cheese
from the kitchen of Marilyn Keeser (via my mom)

2 cups uncooked macaroni noodles
10 oz sharp cheddar cheese, thinly sliced (or regular cheddar or a combo can be used)
Seasoning salt to taste
Milk (2 to 3 cups)
2 tablespoons butter or margarine
Seasoned bread crumbs (optional)

Cook macaroni according to package directions; drain. Layer macaroni, seasoning salt, and cheese in 3 qt. casserole. Makes about three layers. Finish with a thin layer of macaroni. Dot with butter. Pour milk into casserole dish until it just comes to the top of the macaroni. Cover and bake 1 hour at 350 degrees. If desired, sprinkle seasoned bread crumbs on top and broil for a couple minutes for a crispy top. Or you could sprinkle on some grated cheese and bake uncovered for the last 10 minutes.
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I didn't have a 3 qt. casserole dish, so I just used a 9x13 pan. After reading the ingredients, I expected the macaroni and cheese to feel heavy as I was eating it, but since it's not cream based it doesn't feel as heavy as it sounds. It's definitely a different type of macaroni and cheese than we're all used to eating, but I would recommend giving it a try. And don't forget the coleslaw (pregnant or not)! :)

See you next time...I might do a couple side dishes later this week rather than a main dish. I'm thinking "Lemon-Blueberry Salad" and "Auntie Kynda's Easy Scalloped Potatoes"...my mouth is already salivating!

"Taste and see that the Lord is good; blessed is the man who takes refuge in Him." Psalm 34:8

Easy Soup

Sorry for the delay in my recipe makin’! I actually made this recipe on Saturday, but haven’t been able to post it until today. This recipe comes from one of my grandmothers, Bonnie Campbell (or, as I like to call her, Nanu). Nanu’s recipes are more towards the middle of my recipe book, but I’ve had my eye on this particular recipe for awhile, and I didn’t want to wait to try it out…it’s called “Easy Soup.” :) And the name doesn’t lie…it’s easy! Here’s the final product...

And here's the recipe...

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Easy Soup

from the kitchen of Bonnie Campbell

4 cups Progresso Minestrone soup (~two 19oz. cans)

1 1/2 lb ground beef, browned and drained

1 cup Rotel (~1 can)

1 cup ranch style beans (~1 can)

diced potatoes

Combine all ingredients and simmer 30 minutes.

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As I said before, this is a very easy recipe. And it tastes really good too! Instead of the ground beef, I used ground turkey (mainly because I recently bought a new kitchen utensil from Pampered Chef and I really wanted to use it). My new kitchen utensil is called the “Mix N Chop” and it worked great on the ground turkey. I have used ground turkey in recipes in the past, but it was very difficult to grind up with a spatula while it was cooking in the pan. But the “Mix N Chop” chopped that turkey right up with no problem…I was impressed (thanks Val for having the Pampered Chef party). :) Here's a picture of it...

More on the soup...the Rotel definitely gave the soup a nice “bite,” so if you don’t like spicy food I would use a milder version, or just a can of diced tomatoes. For the potatoes, I used a can of sliced potatoes and just diced them up in the can with a knife before I threw them into the pot. You can use fresh potatoes as well, but I went the quick and easy way. :) Now that I’ve been eating on the soup for a couple days, I also think a can of corn would’ve been good too. I’ll have to try that next time!

Thank you, Nanu, for your quick and easy dinner solution! I look forward to enjoying it a little bit longer. :)

"Do you not know that your body is a temple of the Holy Spirit, who is in you, whom you have received from God? You are not your own; you were bought at a price. Therefore honor God with your body." 1 Corinthians 6:19-20