Overnight Chicken Bake

Isaiah 32:16  “My people will live in peaceful dwelling places, in secure homes, in undistrubed places of rest, ” Says the Lord.

It has been a long time since I last posted.  So sorry I have neglected this blog.  Thank you to everyone who has continued to visit.  This is a recipe that is great for busy people.  We used this at our Saturday Free Meal program.  You just need to multiply the amounts and fix each casserole.  Each casserole feeds 12-15 in a 9 x 13 pan.

2 cups UNCOOKED macaroni – that’s right uncooked, that is what makes it so easy

2 cups water

2 cups cooked chicken

4 hard boiled eggs – optional

2 10oz. cans of cream of mushroom or chicken soup

1/2 lb. Velveeta cheese – cubed

Combine all in the refrigerator overnight.  Bake uncovered 1 hour at 325^.  You may need to add some additional water while cooking.

Variations:  You can use ham instead of chicken and use cream of mushroom or celery soup.

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Help name the New Cookbook

Psalm 119: 32  I run in the path of your commands, O Lord, for you have set my heart free.

I have finished editing my newest cookbook.  I will be selecting the cover, design, etc.  The only problem is that I don’t have a NAME for this new book.  It will contain 250 recipes that I have prepared for my family on Sunday dinners, church pot lucks and regular dinners.  The first book was “Family Favorites”, which is currently sold out.  This book has many of the recipes from Family Favorites, but many new recipes as well.  Let me know your creative titles.  If I choose your Title you will WIN a FREE cookbook when it is published.  Looking for some creative ideas.  Get Ready – Set – Go – Get Creative.

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Carrot Casserole

2 Thessalonians 3:3  The Lord is faithful, and he will strengthen and protect you form the evil one.

This was a dish at a recent Pot Luck.  I ask for the recipe and repeated it today for a family dinner.  It was a big hit.

2 cans carrots – drained and mashed with a fork or a pastry cutter

1/2 medium onion – sauteed in 3 T. margarine until translucent

1 box corn bread stuffing mix

1 stick margarine or butter – melted

1 can cream of mushroom soup

2 cups shredded cheddar cheese

Mix all together and place into a greased 2 quart casserole.  Bake in a 350^ oven for 30-35 minutes.  Great way to sneak carrots into your children’s diet.  This is a wonderful casserole.

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Raisin Cider Sauce for Pork or Ham

Proverbs 15:1  A gentle answer turns away wrath, but a harsh word stirs up anger.

I catered a banquet last Thursday and prepared this sauce for the roasted Pork Loin and everyone said it was Great.    At our Church’s Free Meal today we also served this over Ham.

Equal parts of Apple Cider and Brown sugar

I used 1/2 gallon of Cider and 1 lb. of brown sugar – this made a LOT of sauce (enough for about 50 people)

1 large box of raisins ( use how many you like)

Heat the cider and brown sugar until the sugar melts.  Add the raisins.  Allow to sit overnight or cook for several minutes for the raisins to “plump” up.

Add cinnamon  and vanilla to taste.  You could also add other spices if you want:  ginger, cloves, etc.

I made a “slurry” of cornstarch and cider to thicken the sauce.

Several people took home the leftover sauce.  I think it would be excellent warm over vanilla ice cream and it would also make a good topping for Bread Pudding.

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New Cookbook Coming

So sorry I have neglected this blog.  I am truly amazed at the number of people who continue to find the blog through searching for recipes, etc.  Thank you for visiting.  I have been working on Cookbook #2 and I am within about 20 recipes of finishing.  The new cookbook will have 250 recipes.  Some are from the first book, but many are new ones that I have developed over the past few years.

At least half of the profits from the book will benefit our church building fund.  The first book is sold out.  I was amazed at the interest in the first book, so I am hoping that the response will be just as good for this second one.  These recipes are the ones that my children grew up with and additional ones that we use for Sunday dinners for the grandchildren, church potlucks, etc.  They are not anything fancy, but they are good nutritious recipes (except for the desserts of course) that we enjoy.

If you are interested give me a post and I will contact when it is available.  To allow for printing we are anticipating 2-3 months from now.

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2010 in review

The stats helper monkeys at WordPress.com mulled over how this blog did in 2010, and here’s a high level summary of its overall blog health:

The Blog-Health-o-Meter™ reads This blog is on fire!.

Crunchy numbers

A Boeing 747-400 passenger jet can hold 416 passengers. This blog was viewed about 12,000 times in 2010. That’s about 29 full 747s.

 

In 2010, there were 15 new posts, growing the total archive of this blog to 259 posts. There were 5 pictures uploaded, taking up a total of 2mb.

The busiest day of the year was February 22nd with 220 views. The most popular post that day was Spaghetti for 100.

Where did they come from?

The top referring sites in 2010 were frugalhacks.com, en.wordpress.com, search.aol.com, jamiegates.wordpress.com, and cookeatshare.com.

Some visitors came searching, mostly for church dinner recipes, diaper cake, spaghetti for 100, spaghetti for 100 people, and how to make a diaper cake.

Attractions in 2010

These are the posts and pages that got the most views in 2010.

1

Spaghetti for 100 September 2008
2 comments

2

Diaper Cake April 2008
1 comment

3

Pork Chops and Potatoes June 2007

4

Taco Casserole for 40 – 50 people February 2009

5

Let me introduce myself April 2007
25 comments

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Summertime Dessert

Psalm 18: 32-33  It is God who arms me with strength and makes my way perfect.  He makes my feet like the feet of deer; he enables me to stand on the heights.

I prepared this dessert for a recent banquet that I catered.  I have forogotten how good it really is.  You can prepare in a 9 x 13 pan or simply spoon into small cups as I did for the banquet.

If preparing in a 9 x 13 pan – make this crust

2/3 cups butter or margarine

1/2 cup sugar

7 cups Rice Chex – crushed

Mix all of these together and press into the pan.  Bake at 300′ for 12  minutes and cool.

Mix the remaining ingredients:

1 can condensed milk

1/2 cup lemon juice

1 -  4 pkg of lemon pudding

1 can (160z) fruit cocktail – drained

Mix together and either pour into the prepared crust or place into individual cups.  Freeze.  allow to sit at room temperature for approximately 20 minutes to thaw slightly before serving.  You can refreeze leftovers.  This is a wonderful refreshing summer time dessert.

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Turtle Cheesecake

I Chronicles 16:11  Look to the Lord and his strength;  seek his face always.

2 cups chocolate wafer – crushed

1/4 cup sugar

1/3 cup butter/margarine – melted

Combine the above three ingredients and press into a 9 inch spring form pan.  Press on the bottom and up the sides.  Bake at 325′ for 10 minutes.  Allow to cook before adding the filling.

3 8oz. pkgs. cream cheese

1 1/4 cups sugar

4 eggs

1 8 oz. carton sour cream

1 T. vanilla

Beat cream cheese and sugar.  Add eggs, one at a time.  Add the sour cream and vanilla and blend.  Pour this onto the crust and bake at 325′ for an hour.  Turn the oven off and partially open the door.  Leave the cake in the oven for another hour.

Transfer the cheesecake to a serving plate.

1/4 cup butter

1 cup semisweet chocolate chips

1 12 oz. jar caramel ice cream topping

1 cup chopped pecans

Melt the chocolate and butter.  Spread over the cheese cake and cool.  Heat the caramel topping on the stove or in the microwave until just liquid.  Spread over the cheesecake in a drizzle. Top with chopped pecans.  Allow to cool.

Very nice presentation as well as tasting very good.

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Candy Bar Cheesecake

2 Corinthians 4:16  We do not lose heart.  Though outwardly we are wasting away, yet inwardly we are being renewed day by day.

A friend asked for Cheesecake Recipes.  This is one of my favorites. 

You can use Snickers, Butterfingers, Milky Way bars or your favorite Candy bar for this recipe.

2 cups chocolate wafers – crushed

1/4 cup sugar

1/4 cup butter or margarine – melted

Combine the above ingredients and press into a 9 inch springform pan.  Press onto the bottom and partially up the sides.

2 (2.07 – snack size) candy bars – chopped – spread this onto the bottom of  the chocolate crumbs

2 8 oz. pkg. cream cheese

1/2 cup sugar

2 eggs

3/4 cups semisweet chocolate chips – melted and cooled

1 tsp. vanilla

1 cup whipping cream – whipped

Beat the cream cheese and sugar until blended.  Add the eggs, one at a time.  Blend in the melted/cooled chocolate chips and vanilla.  Fold in the whipped cream.  Pour over the candy bars.  Bake at 350′ for 30 minutes.  Turn off the oven and allow the cheesecake to remain in the oven for another hour.  Cool to room temperature and then remove from the pan.  Chill before serving.

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Chocolate Covered Strawberries

1 Peter 4:8  Above all, love each other deeply, because love covers overs a multitude of sins.

Sorry I did not get this posted BEFORE the big day, but hopefully this will be referenced next year.  Chocolate Covered Strawberries are so expensive if you purchase them, so why not Make Your Own!!!!!  They are really very simple.  Buy melting chocolate in either bar form or wafers.  Melt according to package directions.  Wash fresh strawberries and DRY until there is no moisture left.  Cover a baking sheet with parchment paper or waxed paper.  Dip the strawberries into the chocolate.  You can do this by grasping the green leaves or spearing them with a kabob stick.  Carefully slide them onto the paper.  Refrigerate until hardened.  You can roll them in nuts, coat with sprinkles or drizzle with white/red chocolate.   These should be eaten within a few days.  They are SOOOOOO Good.  Instead of 2-3 dollars each I made over a dozen for about $3.00.

Try these next year.   If you have leftover melted chocolate mix in some chopped nuts (peanuts) and drop by teaspoonfuls onto the paper.  This makes nut clusters.  Not too bad for leftovers.

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