Tomato Grits

Tomato Grits

2 c. water

1 1/4 c. milk 

1 tsp. salt

1c. quick cooking grits

1/2 c. butter

1/4 tsp. garlic powder

2 1/2 c. shredded cheddar cheese 

1 (10 oz.) can Ro-Tel 

In a saucepan, bring the water and milk to a boil. Add the salt and slowly add the grits and return to a boil, stirring constantly for 1 minute. Reduce the heat, cover, and cook for 3 minutes. While stirring the grits add the 1/2 cup of butter and stir until butter is melted. Cover and cook for 3 to 5 minutes, or until the grits are thick and creamy. Remove from heat and add garlic powder and 1 1/2 cups cheddar to grits. Stir until the cheese is melted. Add the Ro-Tel and mix well. Pour the grits into a greased 8 by 11 by 2-inch dish and bake for 40 minutes. Sprinkle remaining 1 cup cheese over the casserole for the last 5 minutes of cooking time.

Blondies

Blondies

2 sticks melted butter

1 box brown sugar (or 2 c.) 

2 eggs, beaten

2 c. Self rising flour

1/2 tsp. salt

1 tsp vanilla

2 c. Chopped pecans

1 c. White chocolate chips, optional 

Mix butter and brown sugar well. Add eggs and mix well. Add flour and salt. Stir till combined. Add vanilla, pecans, and white chocolate chips. Stir. Batter will be stiff. Bake at 350 degrees for 25-30 minutes in a greased 9x13 pan. Best when served warm with a scoop of ice cream on top and caramel syrup drizzled over!

Chicken Enchilada Soup

Chicken Enchilada Soup

4  Cans cream of chicken soup, undiluted  

1 pound if Velveeta cheese

1 can of Ro-tel

4-6 chicken breasts, cooked & cut up

2 cups of half & half 

2 cups of milk

1 can black beans (rinsed & drained)

1 can whole kernel corn, drained

1/2 can (4-6 oz.) enchilada sauce

Mix together & heat thoroughly. Stirring some while heating until cheese melts. Serve with tortilla chips and sour cream. 

*I choose to make my own cream of chicken soup and enchilada sauce because of the sodium content. I have those recipes if you want them. 

*Instead of adding milk, I just use one if the pint size half & half which is 4 cups.

*And we do not like Velveeta, so I use medium cheddar cheese.

Granola

Ingredients: 

• 3 cups rolled oats (not instant)
• 3 tablespoons packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1/3 cup honey
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract

Directions:

1. Heat the oven to 300°F and arrange a rack in the middle.
2. Place the oats, brown sugar, cinnamon, and salt in a large bowl and stir to combine; set aside. 
3. Place the honey, oil, and vanilla in a small bowl and stir to combine. Pour over the oat mixture and mix until the oats are thoroughly coated. 
4. Spread the mixture in a thin, even layer on a rimmed baking sheet. Bake for 15 minutes, then stir and continue baking until the granola is very light golden brown, about 5 to 10 minutes more. 
5. Place the baking sheet on a wire rack and cool the granola to room temperature, stirring occasionally, about 20 minutes. (Note: It will harden as it cools.) 
6. Add 1/2 cup of dried fruit and toasted nuts or seeds to the baking sheet, if desired, and toss to combine. Store the granola in an airtight container for up to 2 weeks. 

Suggestions:
This is excellent with lowfat vanilla yogurt!  I like to layer yogurt, berries, and granola for a great, healthy snack, and it has become my favorite lunch to take to work!

Pumpkin Dip

 After lots of "pumpkin" baking, do you ever have a little pumpkin left over?  DON'T THROW IT OUT!!!  Here is a great dip to have on hand for unexpected guests or last minute parties during these crisp, fall days.  Enjoy!








1 8oz. pkg. cream cheese, softened

• 1/4 cup packed brown sugar
• 1/2 cup canned pumpkin
• 1 T.  cane syrup, maple syrup, honey, or vanilla flavoring (your choice!)
• 1/2 teaspoon ground cinnamon

Combine first 3 ingredients in a medium bowl; beat with a mixer at medium speed until well combined. Add syrup and cinnamon, and beat until smooth. Cover and chill 30 minutes before serving.

• Serve the dip with peeled apple slices, banana slices, cinnamon & sugar graham crackers, ginger snaps, or cinnamon & sugar pita chips.

Tip:  When you open a can of pumpkin to make Pumpkin Bread, you'll have ~1/4 cup of pumpkin left over.  Simply cut this recipe in half and you'll have a delicious pumpkin spread to serve with your pumpkin bread!  

Chicken Casserole

3-4 large chicken breasts fully cooked, cut up*

1 can cream of chicken soup

8 oz. sour cream

salt & pepper to taste

1 sleeve Ritz crackers, crushed

1 stick melted butter

Spray a medium sized baking dish with non-stick cooking spray.  Mix cream of chicken soup and sour cream in a medium sized mixing bowl.  Stir in cooked, cut chicken.  Add salt and pepper to taste.  Dump into baking dish and pour crushed Ritz crackers over top.  Pour melted butter over Ritz crackers.  Bake at 350 degrees for 30 minutes.  Enjoy!  

Tips:  My family enjoys this dish with chicken flavored Rice A Roni, steamed broccoli, and Honey Butter biscuits!  

*Boil chicken breasts in about 6 cups of water with 3 tablespoons of butter and a generous portion of seasoned salt for about 45 minutes or until fully cooked.  This can be done the night before to shorten your cooking process.  I would wait to cut it into pieces just before stirring into soup and sour cream, though, to prevent it from drying out.  Or, you can go ahead and mix it all up and stick it in the fridge and just wait to dump it into your baking dish and top it with the crackers just before cooking.  

Apple Dumplings

2 Granny Smith apples                     

2 cans crescent rolls, 8 count each

1 c. sugar

1/4 tsp. cinnamon

1 stick butter-melted

1 (12-oz.) can Mountain Dew

Peel apples and cut each into 8 slices.  Wrap one piece of apple in one crescent roll.  Spray a 13x9 inch baking dish with non-stick cooking spray.  Place each wrapped apple into dish.  Mix sugar and cinnamon with melted butter.  Pour over rolls.  Pour Mountain Dew over this.  Bake in a preheated 350 degree oven for 30 minutes.  Makes 16 dumplings.  Serve warm with ice cream and caramel sauce!  Mmmm...

Jesus? In me?

"Look at that guy trying to lift those weights..."
"She is so skinny I think she's gonna blow away..."
"Oh my goodness, that girl has a tattoo!"
"Now you better stay away from her.  She has a reputation."
"Her hair is a mess!  I'd love to take her to my stylist... Bless her heart."
"I don't mean to be ugly, but..."

Now wait a minute.  By prefacing your statement with "I don't mean to be ugly..." I would dare say that you do mean it.  Otherwise, your comments would have been better kept silent.  

Are you guilty of such condemning statements?  If you're honest, you will have to say yes.  I believe at some point in time we all are or have been!  We critique and criticize others all in the name of Christianity.  We just want them to "be better people".  We think by tagging "bless their heart" at the end of our sentences that it makes everything okay.  What we have said is true, right?  At least we say what we think!

Christians can be the most hateful, critical people.  Bitterness takes root and starts to spread like ivy.  What causes this bitterness, which leads to hatred?    I cannot judge your heart, but I do believe that a lot of times it comes from some super spiritual stipulations we place on ourselves that we cannot meet.  We have made up a list of rules of dos and don'ts that we ourselves cannot keep and it frustrates us.  Not a tangible list, but an "understood" list.  We've heard one teacher give us a list of what we're supposed to look like when we leave the house, and a preacher explain to us exactly what music, movies, and TV shows are taboo, and the newest book has given us a 10 step process of  "How to Live ______" (you fill in the blank).  We cannot reach these goals or legalistic rules and sometimes view ourselves as a failure.

Then there's the problem of comparing ourselves to others.  And measuring ourselves up to "some people", we look really good!  We begin to play the comparison game and begin to take on a "holier than thou" attitude that may begin in our mind but ultimately makes its way to our lips.  A dear friend once gave me an example when we were discussing parenting and I have often used it with my children.  A display of physical aggression did not "just happen".  It begins in your mind, then is spoken through your lips, and ultimately is acted out through your hands.  When we begin to believe we are better than another we will speak as though we are.  (Like in the above statements.)  Once spoken, we will then act on them.  How do you treat others you run into at work, school, sporting events, and even your local mall?  With disgust?  With hatred?  With aggression?  Or with love?

Our real problem is ourselves!  We think that we have to change.  We believe we have to do something to make us stop doing the bad and help us do the right.  But the real issue is that all along our focus has on US and not on HIM.  We can't change! There is nothing good in us!  It's like having a glass 3/4 of the way full of water and trying to squeeze milk in with it.  When you begin to pour in the milk, something is going to come out!  If we desire milk, the water must first be emptied so the glass can hold the milk.  Our dependence must be on Jesus Christ and Him alone.

When we see God for who He is, and ourselves for who we are, we will then have a heart that desires to love others and see them come to Him.  Where were you before The Lord revealed your sinfulness to you?  Can you remember?  Where would you be today without His grace and mercy?  God's Word says that a Christian will be know by the love they show to others.  Stop.  Take a few minutes to read John 13.    Do you show love?  Is there really a desire to see others come to Jesus, or only those who look like you, dress like you, and act like you?  It is a sad day when those who need love shown to them the most are shunned because they don't fit our mold.  We want them to pay for their actions!  "Yeah!  They're getting what they deserve!"  Really?  Really?  How hypocritical!  The next time you (I) sit at your (my) vanity, look into the mirror and see if others can see Jesus through your words and actions.

^{John 13:35}  By this shall all men know that ye are my disciples, if ye have love one to another.


James 1:14-15  But every man is tempted, when he is drawn away of his own lust, and enticed.  Then when lust hath conceived, it bringeth forth sin: and sin, when it is finished, bringeth forth death.

James 1:21-26

²¹Wherefore lay apart all filthiness and superfluity of naughtiness, and receive with meekness the engrafted word, which is able to save your souls. 

 ²²But be ye doers of the word, and not hearers only, deceiving your own selves.

 ²³For if any be a hearer of the word, and not a doer, he is like unto a man beholding his natural face in a glass:

 ²⁴For he beholdeth himself, and goeth his way, and straightway forgetteth what manner of man he was.

 ²⁵But whoso looketh into the perfect law of liberty, and continueth therein, he being not a forgetful hearer, but a doer of the work, this man shall be blessed in his deed.

 ²⁶If any man among you seem to be religious, and bridleth not his tongue, but deceiveth his own heart, this man's religion is vain.




A song to ponder:

Do They See Jesus In Me? by Joy Williams

Tater Tot Casserole

This recipe was passed to me from a great friend.  It is very kid friendly and most "big kids" enjoy it too!  Especially when served with ketchup.

2 lbs. extra lean ground beef
1 can cream of mushroom soup
1 cup grated cheddar cheese (or more!)
1 pack frozen tatter tots


Grease 13x9 inch pan.  Place beef, soup, and cheese in pan.  Top with tatter tots.  Bake covered for 45 minutes.  Uncover and bake 15 minutes longer, adding extra cheese here if desired.
 

Peach Muffins

• 3 cups self rising flour
• 1 tablespoon ground cinnamon
• 1 1/4 cups vegetable oil
• 3 eggs, lightly beaten
• 2 cups sugar
• 2 cups peeled, pitted, and chopped peaches
• 
  
• Preheat oven to 400 degrees.  Spray 16 muffin cups with non-stick cooking spray or line them with cupcake liners.  In a large bowl, mix the flour and cinnamon. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups.  Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.  Enjoy!

• 
  

"Olive Garden" Salad Dressing

Here is a delicious dressing to serve over your favorite greens!  Because this is very similar to the famous "Olive Garden" recipe, it is delicious with Italian foods and also excellent as a garlic bread dip.  Quick and easy, this dressing is best when prepared ahead of time and left to marinate in the fridge for a few hours before serving.  

                                                                                                        
• 1/2 cup mayonnaise
• 1/3 cup white vinegar
• 1 teaspoon vegetable oil
• 3 tablespoon corn syrup                                               
• 1/4 cup Parmesan/Romano cheese
• 1/4 teaspoon garlic salt
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon parsley flakes
• 1 tablespoon lemon juice
• sugar (optional)

Place all ingredients in a blender until well mixed. If this is a little too tart for your own personal taste, add a little extra sugar. This salad dressing is good for about 10 days if stored in an airtight container in the refrigerator. 

Serve over mixed greens with red onion slices, a can of rinsed and drained black olives, croutons, tomato, Parmesan cheese, and a banana pepper.

Blueberry Crunch

                                   

• 1 (20-ounce) can crushed pineapple, in juice
• 3 cups fresh (or frozen) blueberries
• 1/2 cup sugar
• 1 box yellow cake mix
• 1 cup chopped pecans (optional)
• 3/4 cup butter, melted

Preheat oven to 350 degrees.  Spray a 9x13 inch pan with non-stick cooking spray.  Pour pineapple into the dish and spread over bottom.  Sprinkle blueberries over pineapple and then the sugar over the blueberries.  Cover blueberries with the box of yellow cake mix (and pecans, if you so choose).  Drizzle with melted butter and bake for 35-40 minutes. 

Blueberry Pie

Here is a wonderful pie recipe you can use with any type of berry.  Our berry of choice... blueberry!!! 

2 pie shells  (I use the refrigerated pie shells.)
1/2 c. sugar
3/4 c. flour
1/2 tsp. cinnamon
4 c. berries
1 1/2 T. butter

Carefully press one of the pie shells into the bottom and sides of an ungreased 9 inch glass pie dish.  In a mixing bowl, combine dry ingredients first, then stir in berries.  Slice butter and put on top of ingredients after it is poured into the pie shell.  Carefully lay the second pie shell over the berry mixture and wrap the edges under the bottom crust edge.  Press edges together to seal; flute.  Cut slits in top crust.  Bake in a 425 degree preheated oven for 35-40 minutes.  After 15 minutes of baking, remove pie and cover the edge of crust with strips of foil to prevent burning.  Return to oven and continue baking. 

Baked Spaghetti

This recipe is one I have thrown together for our youth and children summer camps.  Instead of slaving over hot noodles in the middle of the afternoon, I prefer to prepare this dish in the cool of the morning, pop it in the fridge, and pull it out to bake at dinnertime.  Here is a cheesy twist to your favorite spaghetti... a summer hit! 

2 pounds lean ground beef  (Or deer meat!)

2 (26 ounce) jars spaghetti sauce (I use garlic mushroom)

1 pound angel hair pasta 

2 cups shredded mozzarella cheese

1.  In large skillet, cook hamburger until brown. (I always season my meat with pepper, garlic salt, and seasoned salt while browning.)
2.  Bring a large pot of lightly salted water to a boil. Mix in pasta and cook according to package directions or until al dente; drain.
3.  Mix together pasta, sauce, meat, and about 3/4 c. of the mozzarella cheese.  Pour into 9x13 pan.
4.  Cover with foil and pop in the fridge until ready to bake.  (Be sure to set it out for about 30-45 minutes before baking to take the chill off.) 
5.  Preheat the oven to 350 degrees.  Using a new sheet of foil, cover and bake for 30-40 minutes. 
6.  Uncover, top with remaining cheese, sprinkle a little parsley (for color), and bake for another 5-10 minutes, or until cheese is bubbly.  (You could even turn your oven to broil at this point to make the cheese have a brown, crispy look.)

Midnight Delight

Here is a trifle I put together last weekend using pieces of different recipes.  It turned out delicious, but I advise you to only dip small portions.  After pondering a name, "Midnight Delight" seemed suitable.  CAUTION:  This is VERY rich.  Can't say I didn't warn you! 

Brownies:
1 family size (13x9) package of brownie mix  (check the back of the box for additional ingredients)
1 c. miniature size chocolate chips

Mix brownies according to package directions.  Add 1c. chocolate chips and stir.  Bake according to package directions and cool completely.
Hint:  I substitute coffee for the water on the brownie mix.  Coffee always brings out the best in chocolate!

Cream Cheese Fluff:
1 box powdered sugar
1 8oz. package cream cheese (room temperature)
1 10oz. container cool whip (do not use recuced fat or light)
1 teaspoon vanilla

Beat cream cheese and powdered sugar until creamy.  Then add cool whip and vanilla and beat until combined.  Set aside.

Fudge Sauce:
2 cups granulated sugar
1/4 cup cocoa
1/4 teaspoon salt
1 (12 oz.) can evaporated milk
1 stick butter
1 teaspoon vanilla

Combine all ingredients, except the vanilla, in a heavy sauce pan and boil fast for 2 minutes, stirring constantly.  Remove from heat, add the vanilla, and beat until creamy.  Set aside to cool.


Using a trifle dish (or clear glass dish), layer ingredients in this order:  brownies (crumble using hands), cream cheese fluff, fudge sauce; being careful to end with the fudge sauce.  The last layer of fudge sauce should be simply drizzled over the top.  And you can use 1/4 cup of miniature chocolate chips to sprinkle over the top as a garnish as well.

Pimento Cheese

This is a recipe I created while working at a local coffee shop.  Since I do not eat mayo, there were people who would taste these recipes to give me ideas on what to add or take away.  After much tweaking, here is the end result.  Enjoy!

4 c. finely shredded sharp cheddar cheese
1 1/2 c. mayo (I use Kraft)
2 jars pimentos
1/2 T. salt
1/2 T. pepper
1/2 T garlic powder

Using a glove, mix all ingredients well with your hand.  Store in an airtight container in the refrigerator.  Eat on bread as a sandwich or with crackers as a dip.  Makes 2 lbs.

Fiesta in a Pocket (Salsa topped chicken)

Are you ready for a new idea to "jazz up" your chicken breasts?  Here is a great way to accomplish that tonight!  This is a simple, colorful, fun, and yummy way to enjoy dinner.

Fiesta in a Pocket
4-6 chicken breasts
aluminum foil
Corn & Black Bean Salsa
shredded cheddar cheese

Tear aluminum foil in individual sheets for each piece of chicken.  (Almost double for each piece.)  Lay chicken breast on the middle of the foil sheets.  Spoon desired amount of Corn & Black Bean Salsa over each piece of chicken.  Fold aluminum foil up and around chicken.  Place on a cookie sheet (also lined with foil - for easy clean up) and bake in a 350 degree oven for 30-40 minutes or until center juices run clear.  When chicken is fully cooked, carefully open "pockets" and sprinkle cheddar cheese on each one.  Return to oven and cook until cheese is melted.  Enjoy!

Tip:
Beautiful and delicious when served with yellow rice!  (Or arroz con pollo)

Corn & Black Bean Salsa

I've been mixing salsa this way for several years now.  It is an easy way to make your salsa go further, cut the heat, and get in your veggies! 

Corn & Black Bean Salsa
1 jar of salsa (your choice)
1 can black beans (rinsed and drained)
1 can whole kernel corn (drained)

Mix these three ingredients together and POW... you have a new, exciting salsa!

Syrup Tea Cakes

If you're from the south, you've probably been to a cane grinding a time or two.  I just love the history and sense of family that comes from being a part of these events.  And if you've went to one, you've probably not come home empty handed.  More than likely, you either purchased or were given a bottle of fresh cane syrup.  Cane syrup is delicious on hoecakes, biscuits, pancakes, and waffles.  But it is also delicious when made into a soft, sweet cookie.  This recipe was passed down from a friend of my parents and is a favorite among our family.  My dad bakes these "tea cakes", as we call them, and takes them to shut-ins in our church.  And since this recipe makes more than enough for you to share and eat yourself, my children are never left out in the distribution of these amazing cookies.  So if you're in the mood for some cane syrup, pull that bottle out and get to work.  You will not be disappointed!


1 1/2 c. cooking oil
1 1/2 c. sugar
1 1/2 c. cane syrup
2 eggs
1/4 c. boiling water
1/2 tsp. baking soda
1 tsp. vanilla
1 tsp. allspice
1/2 tsp. mace
1/2 tsp. cinnamon
self rising flour  (don't ask how much... I don't measure)

Mix all ingredients (except flour) very well.  Using your hands, work in flour.  Roll about the size of small biscuits and place on cookie sheet.  Flatten.  (The softer the dough you can work with, the softer the cakes.  Grease your hands to roll.)  Bake at 450 degrees until brown around the edges.  (Don't ask how long... it's different for each batch.  Just turn your oven light on and peek in every now and then.)  Enjoy! 

Sloth

One animal no one should desire to be called is a "sloth".  While strolling through the zoo yesterday, I pointed out the sloth to my daughter and reminded her of why she should never desire the title of "sloth" or wish that title upon anyone else.  Sloths are slow moving mammals that hang upside down on their hooklike claws and feed on leaves, plants, and fruits.  A sloth has long, shaggy fur that harbors its very own ecosystem.  According to mongabay.com, one study found more than 950 beetles on a single sloth, living off the algae growing in its fur.  Are you disgusted yet?  
As vile we as humans may believe this animal to be, our God has been merciful to the sloth by giving him this fur.  The fur on a sloth grows away from his extremities to provide protection from the natural elements he is exposed to.  This fur also houses alge which acts as a camoflauge to protect him from predators.  Doesn't that thrill your soul?
Our Lord is so gracious to provide for each of His creatures on an individual level.  Though this sloth is lazy, eats things that are tough on his digestive system, and does things a bit backwards (hanging upside down), God still takes care of him.  He still provides for his every need.  And if our Lord will look after the sloth, how much more will he provide for you and I? 
In no way am I endorsing sloth like behavior.  Nor am I encouraging you to be lazy and just expect God to lay everything out for you.  But what I want you to see is what He showed me yesterday; that He loves the sloth, He loves you, and He loves me on an individual level.  He will provide His grace to meet us where we are.  Yes, he did provide the sloth protection from the elements.  But it did not come without a price!  Think of the heavy load this animal must carry around in his fur.  God's grace is sufficient, and He may very well shelter you from harsh elements.  But that grace was not free!  God had to sacrifice His only Son to give us the freedom we can have through Him. 
The Bible does have some examples to remind us about not having sloth like behavior.  We should take these verses and heed their warning.  However, next time you have the chance to see a sloth up close, remember where you were before grace was showered upon you and be mindful of how you must show that same grace to others.

The lazy man does not roast his game, but the diligent man prizes his possessions.  Proverbs 12:27 NIV  

The slothful hideth his hand in [his] bosom; it grieveth him to bring it again to his mouth.  Proverbs 26:15 KJV

Be kindly affectioned one to another with brotherly love; in honour preferring one another; Not slothful in business; fervent in spirit; serving the Lord; Rejoicing in hope; patient in tribulation; continuing instant in prayer; Distributing to the necessity of saints; given to hospitality.  Romans 12: 10-13 KJV