Recipes

Shrimp and Creamy Cheddar Grits

Maggie — Fri, 18 May 2012 15:13:09 GMT

For Mother's Day, we went to the
Olive Garden, and I had the best
'restaurant meal' that I've ever had, which was a close call to the
Shrimp and Grits from Cracker
Barrel, which I highly recommend.

Paula’s Shrimp and Creamy Cheddar Grits
Makes 4 servings

6 slices applewood-smoked bacon
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
2 cloves garlic, minced
1 tablespoon Creole seasoning
1/2 cup dry white wine
1 pound large fresh shrimp, peeled and deveined
2 tablespoons minced fresh chives
1 tablespoon fresh lemon juice

Creamy Cheddar Grits (recipe follows)

Garnish: thinly sliced chives

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon; drain on paper towels. Reserve 2 tablespoons drippings in skillet.

Add bell peppers, garlic, and Creole seasoning to hot drippings in skillet; cook for 2 minutes, stirring frequently. Add wine, and cook for 2 minutes. Increase heat to medium-high. Add shrimp, and cook, stirring occasionally, for 1 to 2 minutes or until shrimp are pink and firm. Remove from heat; stir in minced chives and lemon juice.

Serve shrimp mixture over Creamy Cheddar Grits. Crumble bacon, and sprinkle over shrimp. Garnish with thinly sliced fresh chives, if desired. Serve immediately.

Creamy Cheddar Grits
Makes 4 servings

1 (32-ounce) carton reduced-sodium chicken broth
1 cup water
1 cup stone-ground white grits
1 cup half-and-half
1 1/2 cups shredded extra-sharp white Cheddar cheese
3 tablespoons butter
1/4 teaspoon ground white pepper

In a medium saucepan, combine chicken broth and 1 cup water; bring to a boil over medium-high heat. Stir in grits. Return to a boil; reduce heat, and simmer, stirring frequently, for 1 hour. Stir in half-and-half; cook for 45 minutes, stirring frequently, or until thickened. Remove from heat, and stir in cheese, butter, and white pepper, stirring until cheese melts.

HELLO, READERS

Maggie — Mon, 16 Apr 2012 14:48:17 GMT

If you ever see any type of advertisement on this website, please disregard it. I try to stay on top of this by deleting, but sometimes one gets through. I shall never, knowingly, approve any type of advertisement. Thank you, take care, and God bless you always. Maggie

SEVERAL RECIPES

Maggie — Sat, 31 Mar 2012 15:35:40 GMT

Chocolate and Vanilla Swirled Cheesepie

"This quick, easy and delicious pie swirls the rich flavor of new Hershey®'s Special Dark® Chocolate Chips into smooth vanilla cheesecake. Garnish with fresh raspberries or red raspberry jam, if desired."

2 (8 ounce) packages cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 eggs
1 (10 inch) packaged crumb crust
1 cup HERSHEY®'S SPECIAL DARK® Chocolate Chips
1/4 cup milk
Red raspberry jam (optional)

• Heat oven to 350 degrees F.

• Beat cream cheese, sugar and vanilla in mixer bowl until well blended. Add eggs; mix thoroughly. Spread 2 cups batter in crumb crust.

• Place chocolate chips in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred. Cool slightly. Add chocolate and milk to remaining batter; blend thoroughly. Drop chocolate batter by tablespoonfuls onto vanilla batter. Gently swirl with knife for marbled effect.

• Bake 30 to 35 minutes or until center is almost set. Cool; refrigerate several hours or overnight. Drizzle with warmed red raspberry jam, if desired. Cover; refrigerate leftovers.

• Makes 8 servings.

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Vegetable and Bean Chili

Recipe courtesy Gourmet magazine, 2007

Yield: 8 servings

4 large onions (1 pound), coarsely chopped
2 green bell peppers, cut into 1/2-inch pieces
6 large garlic cloves, finely chopped
1 fresh jalapeno chile, finely chopped (including seeds)
4 tablespoons olive oil
2 tablespoons chili powder
2 teaspoons ground cumin
Kosher salt
2 (2unce) cans whole tomatoes, coarsely chopped, with juice
1 large or two small eggplant or 4 zucchini, cut into 1/2-inch cubes
4 (15-ounce) cans kidney beans, rinsed, drained
2 tablespoons chopped unsweetened chocolate
1/3 cup chopped fresh cilantro leaves

Saute onions, bell pepper, garlic, and jalapeno in oil in a 8-quart heavy pot over moderately high heat, stirring, until softened, about 5 minutes. Add chili powder, cumin, and salt and cook, stirring, 1 minute. Add tomatoes with juice and zucchini and simmer, partially covered, stirring occasionally, 15 minutes. Stir in beans and chocolate and simmer, stirring occasionally, 5 minutes. Stir in cilantro.

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CRISPY OVEN FISH

2 1/2 c. finely rushed Krunchers Potato Chips
1/2 c. grated Parmesan cheese
2 tbsp. chopped parsley
1/2 c. mayonnaise or salad dressing
1/4 c. ReaLemon Lemon Juice from Concentrate
1 lb. fish fillets, fresh or frozen, thawed

Preheat oven to 400 degrees. Combine chips, cheese and parsley. In small
bowl, combine mayonnaise and 2 tablespoons ReaLemon brand. Dip fish in
remaining 2 tablespoons ReaLemon brand then mayonnaise mixture, then chip mixture.
Arrange in greased baking dish. Bake 5 to 10 minutes or until fish flakes
with fork.

Refrigerate leftovers.

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Walnut Pear Sour Cream Cake

Bake: 55 minutes
Cool: 1 hour 10 minutes
Stand: 1 hour 10 minutes

Ingredients

1 cup broken walnuts

1/3 cup packed brown sugar

1 teaspoon ground cinnamon

1/4 cup butter

1/3 cup all-purpose flour

2 medium pears, peeled, cored, and sliced (about 2 cups)

2 teaspoons lemon juice

1-3/4 cups all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup butter, softened

1 cup granulated sugar

1 teaspoon vanilla

2 eggs

1 unce carton dairy sour cream

1/2 cup broken walnuts (optional)

Directions

1. Preheat oven to 350 degrees F. Grease a 9-inch springform pan or 9x9x2-inch baking pan. Combine the 1 cup nuts, brown sugar, and cinnamon. For topping, cut the 1/4 cup butter into 1/3 cup flour to make coarse crumbs. Stir in 3/4 cup of the nut mixture. Set nut mixture and topping aside.

2. Toss pears with lemon juice; set aside. In a medium bowl combine the 1-3/4 cups flour, baking powder, soda, and salt; set aside. In a large bowl beat 1/2 cup butter with electric mixer 30 seconds. Beat in granulated sugar and vanilla. Add eggs, one at a time, beating well after each. Add flour mixture and sour cream alternately to batter. Beat on low speed after each addition until combined.

3. Spread two-thirds batter into the prepared pan. Sprinkle with reserved nut mixture. Layer pears over top. Gently spread remaining batter over pears. Sprinkle with reserved topping. Bake 10 minutes. For a chunky top, sprinkle with 1/2 cup more nuts. Bake 45 to 50 minutes more or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a rack 10 minutes. Remove side of springform pan, if using. Cool at least 1 hour. Serve warm with whipped cream, if desired. Makes 12 servings.

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Tomato-Stuffed Chicken Rolls

Ingredients

8 small skinless, boneless chicken breast halves (about 1-1/2 lbs. total)

2 medium tomatoes, seeded and chopped (about 1 cup)

1/4 cup grated Parmesan cheese

1/2 teaspoon dried Italian seasoning, oregano, or basil, crushed

1/4 teaspoon pepper

1 beaten egg white

1 tablespoon water

2/3 cup cornflake crumbs

1 teaspoon dried Italian seasoning, oregano, or basil, crushed

Nonstick spray coating

Purchased low-fat spaghetti sauce, warmed (optional)

Hot cooked herb linguine or other pasta (optional)

Directions

1. Rinse chicken; pat dry with paper towels. Place each breast half between two pieces of plastic wrap. Working from the center to the edges, pound lightly with the flat side of a meat mallet into a rectangle about 1/8 inch thick. Remove plastic wrap.

2. Combine tomato, Parmesan cheese, the 1/2 teaspoon herb, and pepper in a small bowl. Spread tomato mixture over chicken rectangles. Fold in long sides of each chicken rectangle. Starting from the short side, roll up chicken breasts to enclose filling. Secure with wooden toothpicks.

3. Combine the egg white and water in a shallow dish. Combine cornflake crumbs and the 1 teaspoon herb in another shallow dish. Dip each chicken roll into the egg mixture. Roll in the crumb mixture to coat.

4. To bake, spray a 3-quart square baking dish with nonstick coating. Place chicken rolls seam side down in dish. Bake in a 400 degree oven for 20 to 25 minutes or until chicken is tender and no longer pink. Remove toothpicks. Slice chicken rolls, if desired, and serve with warm spaghetti sauce over hot cooled pasta. Makes 8 servings.

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Hearty Spaghetti with Pork

3 slices bacon
3/4 pounds ground pork
3/4 pound bulk pork sausage
1 large onion, coarsely chopped
1 green bell pepper, seeded and chopped
2 cloves garlic, minced
1 cup dry red wine
3 14 1/2-oz. cans Italian-style tomatoes, crushed
1 6-oz. can tomato paste
2 teaspoon dried oregano, crushed
1 teaspoon brown sugar
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried thyme
2 bay leaves
12 ounces spaghetti, cooked and drained

Cooking Directions
In a large skillet cook bacon until crisp. Drain bacon, reserving drippings in skillet. Crumble bacon and set aside. In reserved drippings cook pork, sausage, onion, green pepper and garlic over medium-high heat until meat is browned and vegetables are tender, stirring occasionally. Drain well. Add wine; bring to boiling; lower heat and simmer for 10 minutes or until liquid is absorbed, stirring occasionally. Stir in the bacon, undrained tomatoes, tomato paste, oregano, brown sugar, basil, thyme and bay leaves. Bring to boiling. Reduce heat and simmer, uncovered, for 1 hour or until desired consistency. Remove bay leaves. Serve with hot cooked spaghetti.
Serves 6

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ROASTED GREEN BEANS
Serves 4
An aluminum foil liner prevents burning on dark nonstick baking sheets. When using baking sheets with a light finish, foil is not required, but we recommend it for easy cleanup.

1 pound green beans, stem ends snapped off

1 tablespoon olive oil

Table salt and ground black pepper

Adjust oven rack to middle position; heat oven to 450 degrees. Line rimmed
baking sheet with aluminum foil; spread beans on baking sheet. Drizzle with
oil; using hands, toss to coat evenly. Sprinkle with 1⁄2 teaspoon salt, toss to
coat, and distribute in even layer. Roast 10 minutes.

Remove baking sheet from oven. Using tongs, redistribute beans. Continue
roasting until beans are dark golden brown in spots and have started to
shrivel, 10 to 12 minutes longer.

Adjust seasoning with salt and pepper, transfer to serving bowl, and serve.

ROASTED GREEN BEANS WITH RED ONION AND WALNUTS

Combine 1 tablespoon balsamic vinegar, 1 teaspoon honey, 1 teaspoon
minced fresh thyme leaves, and 2 medium thin-sliced garlic cloves in small
bowl; set aside. Follow recipe for Roasted Green Beans through step 1,
roasting 1⁄2 medium red onion, cut into 1⁄2-inch-thick wedges, along with
beans. Remove baking sheet from oven. Using tongs, coat beans and
onion evenly with vinegar/honey mixture; redistribute in even layer. Continue
roasting until onions and beans are dark golden brown in spots and beans
have started to shrivel, 10 to 12 minutes longer. Adjust seasoning with salt
and pepper and toss well to combine. Transfer to serving dish, sprinkle with
1⁄3 cup toasted and chopped walnuts, and serve.
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London Broil

2 pounds London Broil (or top round steak or flank steak) - 2 inches thick
1/4 cup olive oil
1/4 cup soy sauce
1/4 cup ketchup
2 cloves garlic, minced
1/4 tsp ground black pepper
1 tsp salt
1/2 tsp dried oregano

1. Combine all ingredients except beef in a small bowl.

2. Whisk to combine.

3. Trim visible fat from meat.

4. Marinate in meat in shallow glass dish, covered and refrigerated, for
at least 3 hours.

5. Flip meat over at least once during the marinating process.

6. Grill or broil meat until an internal temperature of 135 degrees is reached.

7. Slice meat on an angle.

8. Juices left in broiler pan may be thickened for a sauce to accompany meat.

9. Serve over rice, or with roasted redskin potatoes.

Serves 12

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How quick and easy is this???

Bacon Quesadillas

Makes: 4 servings

4 flour tortillas, (6 inch)

1 cup KRAFT Shredded Colby & Monterey Jack Cheese

1/4 cup OSCAR MAYER Real Bacon Bits

1/4 cup thin green onion slices

PREHEAT oven to 400°F. Top half of each tortilla with 1/4 cup of the cheese
and 1 Tbsp. each of the bacon bits and green onion. Fold tortillas in half;
press lightly to secure.

PLACE in single layer on baking sheet sprayed with cooking spray.

BAKE 8 to 10 minutes or until edges are lightly browned.

Can substitute 1 drained can (4 oz.) chopped green chilies for the green onions.

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Low Fat Skillet Chicken and Rice

This is almost risotto, except I use instant rice instead of arborio rice. By all
means substitute a cup of arborio rice for the instant rice if you have time on
your hands. Be prepared to use some extra broth and half a cup of white wine
to be absorbed until the rice is fully cooked and creamy. Otherwise, make this
quick and easy version for a busy weeknight supper.

INGREDIENTS:

2 tsp olive oil
1 medium shallot, finely chopped
1 garlic clove, crushed
1 large carrot, cut into matchsticks
1 cup sliced mushrooms
1 large boneless, skinless chicken breast, cut into 1 inch pieces
1 cup chopped green beans
2 cups instant rice (microwavable variety)
1 1/2 cups reduced sodium, fat-free chicken broth
1/2 cup frozen peas
1/4 cup grated parmesan cheese

PREPARATION:

Heat oil in a large nonstick skillet over a medium heat. Sauté shallot, garlic,
carrot and mushrooms for 2 minutes, until softened. Add chicken and cook
until no longer pink, about 3 minutes. Add green beans and rice; cook for
1 minute. Add 1 cup of broth. When this has been absorbed, stir in peas.
Add remaining broth and cook until most of the broth is absorbed. Stir in
cheese and serve.

Serves 4

Grandma's Chicken Chardon

Maggie — Fri, 30 Mar 2012 11:41:43 GMT

Grandma's Chicken Chardon

By: MADDIEGAIL

"Delicious chicken coated in bread crumbs and Parmesan cheese.

Sooo easy but your guests will never know how hard you didn't work!"

Prep Time:
10 Min

Cook Time:
45 Min

Ready In:
55 Min

Ingredients

8 skinless, boneless chicken breast halves
1 egg
salt and pepper to taste
2 teaspoons garlic powder, divided
1 cup bread crumbs
1/2 cup grated Parmesan cheese
1 pound sliced fresh mushrooms
1/4 cup butter, melted
1 tablespoon fresh lemon juice
1 teaspoon chopped fresh parsley

Directions

Preheat the oven to 375 degrees F (190 degrees C).
In a shallow bowl, beat the egg with salt, pepper and 1 teaspoon garlic powder. In a separate dish, mix bread crumbs with 1 teaspoon of garlic powder and Parmesan cheese. Set aside.
Mix together the melted butter and lemon juice. Pour about 2/3 of the butter mixture into the bottom of a 9x13 inch baking dish. Tilt pan to coat the bottom. Spread mushrooms in an even layer in the bottom of the dish. Dip each chicken breast into the egg mixture, then into the bread crumb mixture. Place on top of the mushrooms. Drizzle remaining butter over the chicken, and sprinkle with parsley.
Bake uncovered for 45 minutes in the preheated oven, until chicken is golden brown and juices run clear.

Cranberry Pecan Cookies

Maggie — Mon, 05 Mar 2012 19:25:29 GMT

Doesn't have to be the Holidays for this yummy goodie:

Cranberry Pecan Cookies
~ Beulah Snodgrass

1 tube 16 1/2 oz. refrigerated sugar cookie dough

1 cup chopped pecans

2/3 cups white chocolate chips

2/3 cup dried cranberries

1 teaspoon vanilla extract

Combine all ingredients and roll into small balls,

placing them 2" apart on a greased cookie sheet.

Bake at 350^ for 10-12 minutes (no longer).

Cool and store in an air-tight container (or they

will become brittle and will crumble).

Tips for Buying and Storing Fish

Maggie — Fri, 02 Mar 2012 18:27:45 GMT

Tips for Buying and Storing Fish

When buying fresh fish fillets or steaks, look for firm flesh that has a moist look. Don't purchase fish that looks dried out. Whole fish should have bright clear eyes that are not sunken and a firm body that is springy to the touch. Fresh fish should have a mild smell, not a strong odor.

When buying frozen fish, look for packages that are solidly frozen, tightly sealed and free of freezer burn and odor.

Follow these guidelines for how much fish to purchase per person: about 1 pound whole, 1/2 pound pan-dressed or steaks and 1/4 to 1/3 pound fillets.

Fresh fish is highly perishable and should be prepared within a day or two after it is caught or purchased. Freshly caught fish should be pan-dressed, washed in cold water, blotted dry with paper towels, placed in an airtight container or heavy-duty plastic bag and refrigerated.

For long-term storage, wrap fish in freezer paper, heavy-duty foil or heavy-duty plastic bags and freeze no longer than 3 months for fatty or oily fish (such as salmon, whitefish, mackerel) or 6 months for lean fish (such as sole, catfish, cod, orange roughy).

Spicy Honey-Brushed Chicken Thighs

Maggie — Thu, 19 Jan 2012 18:07:48 GMT

Healthy Recipe of the Month

Spicy Honey-Brushed Chicken Thighs

Superfast Chicken Supper! Skinless, boneless thighs cook quickly and are more flavorful than white meat, so they need fewer ingredients. Serve with garlic-roasted potato wedges and a salad or broccolini "baby broccoli".

Yields 4 servings (serving size: 2 chicken thighs)

Ingredients

2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground red pepper
8 skinless, boneless chicken thighs
Cooking spray
6 tablespoons honey
2 teaspoons cider vinegar

Preparation

Preheat broiler. Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.

Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.

Nutritional Information

Calories: 321 (31% from fat)
Fat: 11g (sat 3g,mono 4.1g,poly 2.5g)
Protein: 28g
Carbohydrate: 27.9g
Fiber: 0.6g
Cholesterol: 99mg
Iron: 2.1mg
Sodium: 676mg
Calcium: 21mg

Hot Sausage and Black-eye Pea Jambalaya

Maggie — Mon, 16 Jan 2012 17:02:21 GMT

I hope that I can remember it all. I actually 'made up' the recipe !! Maggie

HOT SAUSAGE BLACK-EYE PEAS JAMBALAYA

This can be doubled or tripled as needed.

One box Zatarin's New Orleans styled jambalaya mix

Approximately 1/2 to 1 pound of diced hot sausage links

Two cans of drained black eye peas

1/2 bag of frozen mixed seasoning (combination of

chopped onions, red and green bell peppers, celery,

and chopped parsley)

1 cup of uncooked Minute Rice

1 stick oleo/margarine - or butter

1 'box' or 2 cans of Swanson Chicken Broth

1 small can tomato sauce with garlic and peppers, if available.

(If not found, add Tony's Original Seasoning to your 'HOT' level).

Salt and pepper to taste

Saute' the mixed seasonings in the oleo in a large skillet or

a large soup pot with cover, or a 2 1/2 microwave casserole

(which I prefer).

Follow directions on Zatarin's box after dumping the entire

box contents and everything else (using additional

water only after you've used all the chicken broth)

Cook in microwave the amount of time on the Zatarin's box.

Ready to serve after sitting for around 5-10 minutes.

Maggie's Fruit Salad

Maggie — Mon, 12 Dec 2011 18:20:59 GMT

Maggie's Fruit Salad

1 large can Del Monte fruit cocktail

1 can Dole pineapple CHUNKS

1 jar cherries - no stem

Drain these three (I save the 'juice' to make Jell-O) and dump into BIG bowl (I use my large stainless one)

Add:

1 can Peach pie filling (I use Comstock) as is (do not try to drain).

1 box thawed box frozen sliced strawberries (dump as is - don't try to drain).

1 bag pecan pieces (I usually use at least a 12 oz. one)

1/2 bag white miniature marshmallows (if you need the salad to be

extended, put in the whole bag)

Recipe for Happiness

Maggie — Tue, 22 Nov 2011 13:28:32 GMT

"Being Thankful"

Thanksgiving is closely approaching. Everyone is thanking the Lord for His blessings, thanking each other, and most are thanking Him for the 'spread' of food on our Thanksgiving table. I wonder why we don't do that EVERY day? After all, the Lord is with us always and provides for our needs every day, so having a thankful heart continuously seems only right.

Matthew 28:20
" Teach these new disciples to obey all the commands I have given you.

And be sure of this: I am with you always, even to the end of the age.”

I hope that you and yours have a wonderful Thanksgiving, filled with fun
and love for each other, and yes, gratitude over-flowing. Maggie

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Being Thankful in All Circumstances
by Betty Miller

One of the most important keys that will make it possible for us to walk in kingdom living is our expression of praise. The Lord's prayer begins in an attitude of worship and praise, "Our Father which art in heaven, Hallowed be thy name. Thy kingdom come. Thy will be done, as in heaven, so in earth" (Luke 11:2). Praise is the will of God, and heaven overflows with it.

"And a voice came out of the throne, saying, Praise our God, all ye his servants, and ye that fear him, both small and great. And I heard as it were the voice of a great multitude, and as the voice of many waters, and as the voice of mighty thunderings, saying, Alleluia: for the Lord God omnipotent reigneth. Let us be glad and rejoice, and give honor to him: for the marriage of the Lamb is come, and his wife hath made herself ready" (Revelation 19:5-7).

Since the presence of praise is voiced continually in heaven, our voices should also be lifted up in praise to our Lord. In 1Thessalonians 5:16-18 we are told to, "Rejoice evermore. Pray without ceasing. In every thing give thanks: for this is the will of God in Christ Jesus concerning you." The Lord tells us here that we are to have an attitude of joy, thanksgiving and prayer at all times, no matter what the conditions or circumstances are that surround us.

This verse does not mean that we are to thank God for bad things and tragedies that come our way. It means that we are to remain joyful no matter what is happening in our lives because we have the Lord, and in Him we shall overcome no matter what the devil is trying to do to us. The Lord does not want us to thank Him for the bad things that happen to us because He did not send them. He is not the author of evil. We are not to become bitter over life's circumstances, but rather to continue to rejoice in the Lord. It is the will of God for us to rejoice no matter what comes. It is not the will of God to receive evil things as from Him. It is an insult to God to thank Him for accidents, sickness, tragedy, etc. He does not send those things to us, the devil does. We are told to resist the devil, and submit to God. (James 4:7, "Submit yourselves therefore to God. Resist the devil, and he will flee from you.") We are to love and rejoice in the Lord in spite of what the devil tries to do to us.

One of Satan's favorite schemes is to send something bad into someone's life and blame it on God. If he can get people to believe it is from the Lord, he has an easier time convincing them of his next lie, that God has failed them and deserted them. He follows this up with a further lie, "Why go on serving a God who does these kinds of things to you?" Satan's real target is to destroy our faith in God. He just attacks different areas to get at different people.

Our prayers should be in an attitude of praise even in the midst of our trials. We should lift our voices and praise the Lord like this, "Father, I praise You and love You, and no matter what the devil is trying to do to me. I know that You shall bring me through victoriously! Show me what I need to do, Lord. Show me the door that I have opened to the enemy. I resist him in the name of Jesus, and I command him to leave with all of his oppression and attacks. Jesus, You are the Lord of my life, and I submit to You and will never deny You no matter what happens. Praise God!".

Instead of praying like that, many Christians fall for the enemy's lies and come under condemnation and suffering. They begin to question God and even become mad at Him. The fault is not the Lord's but our own. We miss His complete victory because we have attributed Satan's attack to the Lord. We can even open the door for the enemy to come against us by not having a cheerful and rejoicing heart. We may complain and gripe to God about our plight in life instead of using the weapons He has given us to overcome the devil. Telling our troubles to God is not complaining, but blaming God for them is. One of the greatest weapons is our weapon of praise. We must praise God that He is there for us and lean not to our own understanding.

Chicken Divan

Maggie — Fri, 11 Nov 2011 16:51:05 GMT

CHICKEN DIVAN - by Jan Tilley

2 (10 oz) pkg. frozen broccoli spears
6 boneless, skinless chicken breast halves, cooked and sliced
2 (10.75 oz) cans Campbell’s Healthy Request Cream of Chicken Soup
1 cup light mayonnaise
1 tsp fresh lemon juice
1/2 tsp curry powder
1/2 cup reduced-fat cheddar cheese shreds
1/2 cup panko breadcrumbs
1 tbsp. butter, melted

DIRECTIONS

Cook broccoli in boiling waater until tender; drain. Arrange spears in greased 9 X 13 in. glass dish.
Place chicken on top of broccoli.
Combine soup, mayonnaise, lemon juice and curry powder; pour over chicken. Sprinkle with cheese.
Combine breadcrumbs and butter. Sprinkle over all. Bake at 350 degrees for 20 minutes or until bubbly.

Makes 8 servings.

Exchanges: 1.5 carbohydrate, 3.5 protein, 3 fat

Diabete Friendly

Garlic Salmon Linguine Recipe

Maggie — Thu, 10 Nov 2011 17:31:07 GMT

Garlic Salmon Linguine Recipe

Theresa Hagan shares the garlic-seasoned main dish priced at 67 cents a serving. It calls for handy pantry ingredients, including pasta and canned salmon. "I serve it with asparagus, rolls and fruit," says the Glendale, Arizona cook.

6 Servings
Prep/Total Time: 20 min.

Ingredients

1 package (16 ounces) linguine
3 garlic cloves, minced
1/3 cup olive oil
1 can (14-3/4 ounces) salmon, drained, bones and skin removed
3/4 cup chicken broth
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/8 teaspoon cayenne pepper

Directions

Cook the linguine according to package directions. Meanwhile, in a large skillet, saute garlic in oil until crisp-tender. Stir in the salmon, broth, parsley, salt and cayenne. Cook until heated through. Drain linguine; add to the salmon mixture and toss to coat. Yield: 6 servings.

Nutrition Facts: 1 serving (1 each) equals 489 calories, 19 g fat (3 g saturated fat), 31 mg cholesterol, 693 mg sodium, 56 g carbohydrate, 3 g fiber, 25 g protein.

Macaroni & Cheese Bake Recipe

Maggie — Sun, 23 Oct 2011 21:47:45 GMT

Macaroni & Cheese Bake Recipe

“I have forever been experimenting with macaroni and cheese. This recipe is the one my husband likes the best!” You and your kids are sure to love it, too! Margaret Spear - Morris, IL

Ingredients

2-1/2 cups uncooked elbow macaroni
1/4 cup butter, cubed
1 can (12 ounces) evaporated milk
3 eggs, lightly beaten
5 slices process American cheese, chopped
1 cup (8 ounces) sour cream
3/4 cup process cheese sauce
3/4 teaspoon onion powder
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
2-1/2 cups (10 ounces) shredded cheddar cheese, divided

Directions

Cook macaroni according to package directions.
Meanwhile, in a large saucepan, melt butter. Stir in the milk, eggs, process cheese, sour cream, cheese sauce and seasonings. Cook and stir over medium heat for 3-4 minutes or until cheeses are melted. Drain macaroni; toss with 2 cups cheddar cheese.
Transfer to a greased 13-in. x 9-in. baking dish. Add sauce mixture and mix well. Sprinkle with remaining cheddar cheese. Bake, uncovered, at 350° for 35-40 minutes or until golden brown and bubbly. Yield: 8 servings.

Nutrition Facts: 1 piece equals 507 calories, 34 g fat (23 g saturated

Lazy Florentine Lasagna

Maggie — Mon, 03 Oct 2011 16:20:37 GMT

LAZY FLORENTINE LASAGNA (SERVES 4-6)

From Rachel Ray

• Salt

• 1 pound wavy edge lasagna noodles, regular or whole wheat, broken into irregular pieces
• 1/4 cup extra virgin olive oil (EVOO)
• 1 pound crimini mushrooms, thinly sliced or chopped
• 1 onion, finely chopped
• 4 cloves garlic, sliced or chopped

• 2 tablespoons fresh thyme, chopped

• Pepper
• 1 bundle green or red Swiss chard, Tuscan kale or 1 pound spinach leaves, stemmed,

leaves halved lengthwise then thinly sliced
• 1 cup chicken stock or vegetable stock
• 4 tablespoons butter

• 3 slightly rounded tablespoons flour
• 2 cups milk
• Freshly grated nutmeg, to taste

• 1 cup grated Grana Padano or Parmigiano Reggiano cheese
• 1 cup fontina cheese, grated

1. Pre-heat the oven to 400°F.

2. Boil the water and salt it, then cook the pasta to 2 minutes shy of al dente. Reserve 1/2 cup of the starchy cooking water before draining.

3. Meanwhile, heat the EVOO in a skillet over medium high heat. Add the mushrooms and brown well, then add the onion, garlic and thyme and season with salt and pepper. Cook to soften the onions, then wilt in the greens, deglaze the pan with the stock and reduce the heat to low.

4. While the mushrooms cook, in a saucepot over medium heat, melt the butter. Whisk in the flour, cook for 1 minute, then whisk in the milk. Bring to a bubble and season the sauce with salt and pepper. Let thicken, then season with nutmeg, to taste.

5. Drain the pasta and combine it with the mushrooms and greens and a little of the reserved starchy cooking water. Transfer to a baking dish or casserole, then pour the white sauce over top and cover with cheese. Bake until bubbly and brown, 20 minutes or so.

Almond Butter Recipes

Maggie — Sun, 18 Sep 2011 15:07:51 GMT

Almond Butter Breakfast Wrap

A healthy alternative to sugar-laden cereals, this nutritious spin on a breakfast burrito is easy to assemble and even easier to eat. Creamy and delicious almond butter with fresh fruit rolled into a whole wheat tortilla is a great way to start any morning.

Ingredients:

4 medium flour tortillas
4 tablespoons almond butter
2 cups diced peaches
2 cups diced pears
Cinnamon to taste
Honey

Directions:

Warm the tortillas in the microwave oven; spread a tablespoon of almond butter on each tortilla.
Divide peaches and pears between tortillas and sprinkle each with cinnamon; drizzle with honey; wrap like a burrito and warm over a hot skillet until lightly browned.

Homemade Almond Butter Protein Bars

Making your own granola bars is simple, fun, and economical. The best part is that you can tweak and customize your favorite recipes to meet your own standards, needs, and tastes.

Ingredients:

Nonstick cooking spray
1 cup soy protein powder
1/2 cup unbleached all-purpose flour
2 cups rolled oats
1/2 cup oat bran
1/2 teaspoon cinnamon
3/4 teaspoon salt
1/2 to 2/3 cup (packed) brown sugar
1 cup semisweet chocolate chips
1 1/2 cups plain or vanilla yogurt
1/4 cup canola oil
2 teaspoons vanilla extract

Directions:

Mix together the protein powder, flour, oats, oat bran, cinnamon, and salt in a large bowl; crumble in the brown sugar, rubbing it with your fingers to break up any clumps; stir in the chocolate chips.
Measure yogurt, oil, and vanilla into a second bowl, stirring until well combined; add the wet mixture to the dry, and mix patiently until thoroughly blended. (You may have to use your hands—it will be a thick batter, almost like dough).
Transfer the mixture to the prepared pan, patting it evenly into place with your hands; bake in the center of the oven for 15 minutes, then remove from the oven and cut into bars of any size or shape; place the bars on the prepared baking tray and bake for another 15 minutes, or until golden around the edges. (For extra-crunchy bars, turn off the oven and leave them in for up to 45 minutes.) Remove the bars from the oven, and place them on a rack to cool.
Eat the bars within a few hours, or seal them in a heavy zip-style plastic bag and store in the freezer. For maximum crispness, "refresh" them in a toaster oven after defrosting.

Almond Butter Toffee Crunch Cookies

The holiday season might not be here yet, but cookie season has only just begun. Whether you’re baking with your kids on a rainy afternoon, or churning out batches in the morning as surprise lunchtime snacks, toasted almond pieces and the crunch of toffee in a shortbread-like cookie will never fail to bring a smile to a person’s face.

Ingredients:

1 cup granulated sugar
1 cup confectioners' sugar, sifted
1 cup unsalted butter at room temperature
1 cup canola oil
1 teaspoon almond extract
2 large eggs
4 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cream of tartar
1 2/3 cups coarsely chopped almonds, lightly toasted
8 to 10-ounces toffee bits
Granulated sugar for rolling and pressing the dough

Directions:

Preheat oven to 350 degrees F. Using an electric mixer in a large bowl, blend together the sugars, butter, and oil until well combined.
Add almond extract and eggs and mix well; blend in the flour, baking soda, salt, and cream of tartar; stir in the almonds and toffee bits, mixing well to distribute.
Cover and chill the dough for 1 hour. Scoop dough into large tablespoon sized balls and roll in sugar.
Place 5-inches apart on ungreased cookie sheets. Press dough with the bottom of a glass dipped in additional sugar; bake for 14 to 19 minutes, or until light golden brown around the edges. Cool 1 minute, then remove from cookie sheets to wire racks to cool completely.

Chicken Satay & Broccoli with Almond Butter Sesame Sauce

Winter days are short and evenings are even shorter, especially when you’re trying to get dinner on the table for your busy family. What you need, instead of take-out, is a light and tasty chicken dish that's quick and easy to make.

Ingredients:

1/2, 12-ounce bag fresh broccoli florets (about 2 cups)
2 tablespoons almond butter
2 tablespoons prepared sesame vinaigrette or Chinese chicken salad vinaigrette
1, 6-ounce package fresh grilled chicken breast strips.

Directions:

Place 1-inch of water in a medium pot and add broccoli; cover, turn heat to high and bring to a boil. Steam broccoli for 3 to 4 minutes, until tender-crisp and still bright green. Drain and refrigerate broccoli for 20 minutes to chill. (This may be done ahead of time.)

Meanwhile, stir together almond butter and sesame dressing in a small bowl. Cut cooked chicken into bite-sized pieces; thread chicken and broccoli, alternating, onto 6 skewers.
To serve, divide sauce among 2 small bowls, or ramekins, and place them on two small plates. Divide skewers among plates and serve. Tip: By multiplying the quantity of almond butter and sesame dressing, you can have a dipping sauce to use all week for vegetables, chicken, shrimp, and more.

Chicken-and-Broccoli Cobbler

Maggie — Sun, 18 Sep 2011 03:52:05 GMT

CHICKEN-AND-BROCCOLI COBBLER

makes four servings

1/4 cup butter, melted

3 cups cubed sourdough bread (6 1/2 oz)

1/3 cup shredded Parmesan cheese

3 cups small broccoli florets

3 cups chopped cooked chicken

1/2 cup drained chopped roasted red bell pepper

1 (10-oz.) container refrigerated Alfredo sauce

1/2 cup sour cream

2 Tbsp. dry sherry

1. Preheat over to 400^. Drizzle butter over bread cubes in a large bowl; sprinkle with cheese, and toss well.

2. Combine broccoli and next 5 ingredients in a large bowl. Spoon filling into a lightly greased 2-quart rectangular or oval baking dish or individual baking dishes; top with bread cubes.

3. Bake, uncovered, at 400^ for 30 minutes (20 to 25 minutes for individual cobblers) or until bubbly and top is toasted.

Quickie Gumbo

Maggie — Mon, 18 Jul 2011 19:41:06 GMT

I just have to recommend it (even called Bill, my 'bro' to thank him again for telling me about this 'quick' fix). He had said to use Campbell's Chunky Gumbo, but our store didn't have that, so I had bought two cans of Progresso Chicken Gumbo (which I just happened to have a coupon for $2 off . This is how I did my 'personal' thing:

First, I chopped up a small onion, and a large stick of celery, and threw them in my microwave pressure cooker, 'cooking' them until they were 'tender'. During that time, I had run the frozen shrimp until the hot water until they were 'separated' from each other, and removed the tail peel from them all.

Then, I added the two cans of gumbo to the onion and the celery,

the shrimp, chopped green onion, fillet, a little garlic POWDER (not 'garlic salt'), put the top on the cooker and put it back into the microwave for a bout 10 minutes (really, just long enough to bring it to a sizzle).

During that time, I thin-sliced French bread, buttered one side only, and browned both sides in my electric oven. I had left-over rice, and a bag of that 'salad mix', so washed off just enough to make us salads. I also had two left-over hard-boiled eggs, so chopped them in Ronnie's salad. Anyway, the meal turned out GREAT and Ronnie ate three bowls of the rice and gumbo.

Hope you enjoy. Maggie

A Good 'Recipe'

Maggie — Fri, 08 Jul 2011 17:55:14 GMT

In Chronicles 7:14, You say...."If My people, who are called by My name, will humble themselves and pray and seek My face and turn from their wicked ways ... then will I hear from Heaven, will forgive their sins and will heal their land."

Please God .. please bless and reawaken America !!!!

Apple Pancakes

Maggie — Thu, 07 Jul 2011 15:54:56 GMT

Apple Pancakes Recipe

From TASTE OF HOME newsletter

100% would make again

My husband loves pancakes and is a hearty eater. When we bother became diabetics, I revised the recipe to fit our dietary needs. — Fern Motzinger, Omaha, Nebraska

Ingredients

2 cups reduced-fat biscuit/baking mix
Sugar substitute equivalent to 2 teaspoons sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup egg substitute
1 cup fat-free milk
2 teaspoons Spice Island® Pure Vanilla Extract
1 tart apple, peeled and grated

Directions

In a large bowl, combine the biscuit mix, sugar substitute, baking powder, cinnamon and salt. In a small bowl, combine the egg substitute, milk and vanilla; stir into dry ingredients. Fold in apple.
Pour batter by 1/4 cupfuls onto a hot skillet coated with cooking spray; turn when bubbles form on top. Cook until second side is golden brown. Yield: 10 servings.

Nutrition Facts: One serving (one pancake) equals 117 calories, 2 g fat (0 saturated fat), 1 mg cholesterol, 420 mg sodium, 21 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Several Recipes

Maggie — Mon, 04 Jul 2011 19:17:18 GMT

Almond Butter Breakfast Wrap

4 medium flour tortillas
4 tablespoons almond butter
2 cups diced peaches
2 cups diced pears
Cinnamon to taste
Honey

Directions:

Warm the tortillas in the microwave oven; spread a tablespoon of almond butter on each tortilla.
Divide peaches and pears between tortillas and sprinkle each with cinnamon; drizzle with honey; wrap like a burrito and warm over a hot skillet until lightly browned.

Homemade Almond Butter Protein Bars

Making your own granola bars is simple, fun, and economical. The best part is that you can tweak and customize your favorite recipes to meet your own standards, needs, and tastes.

Ingredients:

Nonstick cooking spray
1 cup soy protein powder
1/2 cup unbleached all-purpose flour
2 cups rolled oats
1/2 cup oat bran
1/2 teaspoon cinnamon
3/4 teaspoon salt
1/2 to 2/3 cup (packed) brown sugar
1 cup semisweet chocolate chips
1 1/2 cups plain or vanilla yogurt
1/4 cup canola oil
2 teaspoons vanilla extract

Directions:

Mix together the protein powder, flour, oats, oat bran, cinnamon, and salt in a large bowl; crumble in the brown sugar, rubbing it with your fingers to break up any clumps; stir in the chocolate chips.
Measure yogurt, oil, and vanilla into a second bowl, stirring until well combined; add the wet mixture to the dry, and mix patiently until thoroughly blended. (You may have to use your hands—it will be a thick batter, almost like dough).
Transfer the mixture to the prepared pan, patting it evenly into place with your hands; bake in the center of the oven for 15 minutes, then remove from the oven and cut into bars of any size or shape; place the bars on the prepared baking tray and bake for another 15 minutes, or until golden around the edges. (For extra-crunchy bars, turn off the oven and leave them in for up to 45 minutes.) Remove the bars from the oven, and place them on a rack to cool.
Eat the bars within a few hours, or seal them in a heavy zip-style plastic bag and store in the freezer. For maximum crispness, "refresh" them in a toaster oven after defrosting.

Almond Butter Toffee Crunch Cookies

Whether you’re baking with your kids on a rainy afternoon, or churning out batches in the morning as surprise lunchtime snacks, toasted almond pieces and the crunch of toffee in a shortbread-like cookie will never fail to bring a smile to a person’s face.

Ingredients:

1 cup granulated sugar
1 cup confectioners' sugar, sifted
1 cup unsalted butter at room temperature
1 cup canola oil
1 teaspoon almond extract
2 large eggs
4 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cream of tartar
1 2/3 cups coarsely chopped almonds, lightly toasted
8 to 10-ounces toffee bits
Granulated sugar for rolling and pressing the dough

Directions:

Preheat oven to 350 degrees F. Using an electric mixer in a large bowl, blend together the sugars, butter, and oil until well combined.
Add almond extract and eggs and mix well; blend in the flour, baking soda, salt, and cream of tartar; stir in the almonds and toffee bits, mixing well to distribute.
Cover and chill the dough for 1 hour. Scoop dough into large tablespoon sized balls and roll in sugar.
Place 5-inches apart on ungreased cookie sheets. Press dough with the bottom of a glass dipped in additional sugar; bake for 14 to 19 minutes, or until light golden brown around the edges. Cool 1 minute, then remove from cookie sheets to wire racks to cool completely.

Chicken Satay & Broccoli with Almond Butter Sesame Sauce

What you need, instead of take-out, is a light and tasty chicken dish that's quick and easy to make.

Ingredients:

1/2, 12-ounce bag fresh broccoli florets (about 2 cups)
2 tablespoons almond butter
2 tablespoons prepared sesame vinaigrette or Chinese chicken salad vinaigrette
1, 6-ounce package fresh grilled chicken breast strips.

Directions:

Place 1-inch of water in a medium pot and add broccoli; cover, turn heat to high and bring to a boil. Steam broccoli for 3 to 4 minutes, until tender-crisp and still bright green. Drain and refrigerate broccoli for 20 minutes to chill. (This may be done ahead of time.)

Meanwhile, stir together almond butter and sesame dressing in a small bowl.

Cut cooked chicken into bite-sized pieces; thread chicken and broccoli, alternating, onto 6 skewers.

To serve, divide sauce among 2 small bowls, or ramekins, and place them on two small plates. Divide skewers among plates and serve.

Tip: By multiplying the quantity of almond butter and sesame dressing, you can have a dipping sauce to use all week for vegetables, chicken, shrimp, and more.

Recipes

Shrimp and Creamy Cheddar Grits

HELLO, READERS

If you ever see any type of advertisement on this website, please disregard it. I try to stay on top of this by deleting, but sometimes one gets through. I shall never, knowingly, approve any type of advertisement. Thank you, take care, and God bless you always. Maggie

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Chicken Satay & Broccoli with Almond Butter Sesame Sauce

Chicken-and-Broccoli Cobbler

Quickie Gumbo

A Good 'Recipe'

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Several Recipes

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Homemade Almond Butter Protein Bars

Chicken Satay & Broccoli with Almond Butter Sesame Sauce

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