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