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1 Peter 5:7  Casting the whole of your care (all your anxieties, all your worries, all your concerns, once and for all), on Him, for He care for you……”

“The Soup” is a basic vegetable recipe that has been requested many times on my Facebook page.  This is whatever you want it to be and is a great way to clean out your freezer.  The only items that really don’t freeze well are:  potatoes, pastas and rice.  Plan on adding these when you defrost.  I make only vegetable soup recipes and you can add whatever protein you wish:  shrimp, meatballs, chicken, fish, beef, beans, grains, etc.  The amounts are per your taste.

Basics-Picture is of The Soup with Shrimp

Crushed tomatoes – canned or fresh

Celery

Onions

Carrots

Turnips

Seasonings:  salt, pepper, garlic, Worcestershire sauce, red wine, parsley, bay leaves, thyme, etc.  Whatever you like.

You should chop the vegetables into bite size pieces and cook them in the tomato stock until they are tender.  To freeze place a freezer bag over a large mouth glass and spoon in the soup per single serve sizes.  Squeeze out as much air as possible and close the bag.  Lay the bags flat to freeze.  This takes up less freezer room and is quicker to thaw.

 

The Soup

Grape Salad

1 Thessalonians 5:17   Pray without ceasing.

This is a cool salad for summer.  This is adapted  from a recipe of Patricia Yearwood’s.

2-4 lbs. seedless grapes – your choice:  red, white, black

1 8oz. pkg. cream cheese softened to room temperature (cut in half if using 2 lbs. grapes)

8 oz. container sour cream (cut in half if using 2 lbs. grapes)

2-4  tablespoons full of brown sugar – more or less to taste

1/2 cup finely chopped pecans

Wash and dry grapes and then cut them in half.  Mix the cream cheese, sour cream and brown sugar together.  Pour over the grapes and mix together.  Refrigerate for several hours to chill.  Top each serving with the chopped pecans just before serving.

Romans 15:13  May the God of hope fill you with all joy and peace as you trust in him, so that you may overflow with hope by the power of the Holy Spirit.

Making this soup is difficult to give exact measurements since I made it from leftovers.

2-3 cups of cooked turkey cut into bite size pieces

2 cups of leftover turkey gravy

1/2 cup of orzo

2 cups of turkey or chicken broth

1-2 15 oz. cans of mixed vegetables – do not drai

Chicken or turkey broth

Cook the orzo in the broth until tender.  Mix the other ingredients (except the additional broth) together.  Add the cooked orzo.  Add enough broth to the desired thickness that you like.  Salt and pepper to taste.  This soup freezes very well and is a great way to use up leftover turkey or chicken. 12711252_10207345755736120_8654089009927521246_o

Meatloaf for 25

Psalm 90:12  Teach us to number our days aright, that we may gain a heart of wisdom.

6 lbs. of  ground beef (can use a mixture of beef, pork and/or turkey)

2 cups bread crumbs

4 eggs

1 cup chopped onions or 1/2 cup dried onions

1 cup Worcestershire sauce

1 cup ketchup

salt and pepper to taste

Mix all ingredients together.  Mixing with clean hands works great.  Shape into two oval loaves.  Place on a foil lined sheet pan.  Bake at 350′ for 1-1 1/2.  Allow to cool before slicing.  Top with additional ketchup (optional).

Proverbs  12:25  An anxious heart weights a man down, but a kind word cheers him up.

These are great to do with your children.  It takes a while for the sugar mold to dry, so not something you can complete in one day.

2 cups granulated sugar

4 T. water

Food color of your choice to your desired color

Mix the ingredients together.  Pack into the mold (use 1/2 of plastic eggs that are cut lengthwise).  Pack the sugar mixture in tightly.  Unmold onto wax or aluminum paper with the flat side down.  Allow to air dry overnight for small to medium shaped eggs.  Allow more time for larger eggs.  When the surface of the sugar feels hard, gentle turn over the mold.  The sugar should be dry at least 1/4 inch deep.  Gently scoop out the softer sugar.  Cut off a small amount of the pointed end of the mold to make the hole through which you will view the inside of the egg.  Allow the eggs to dry scooped out side up until completely dry.  Store the sugar that you scooped out in an airtight container, or make more eggs.

Place small pictures, animals, etc in one half of the egg.  If one side has a flattened bottom that is the side you want to make your picture/animals, etc. on.  Cement them to the egg with royal frosting.

After everything is completely dry cement the two halves together with royal icing.  Do this by piping a small amount on the seams and then after pressing the halves together pipe a decorative border in the middle and around the hole.  Decorate the top of the egg with royal icing flowers and leaves.

You can use this same mixture to place into molds for hearts, shamrocks or other shapes that you might be able to use for decorating cupcakes or cakes.

Isaiah 32:18  My people will live in peaceful dwelling places, in secure homes, in undistributed places of rest.

This is what I made for my hubby this Valentine’s day.   Peanut butter is one of his favorites.  There are plenty of peanut butter pie recipes with the cream cheese and cool whip, but I wanted a pie that had a pudding filling.  This one is easy to cook and is really good.  Feel free to add more peanut butter if desired.

One 10 inch pie shell or two graham cracker crust pie shells (regular or chocolate)

3/4 cups sugar

1/3 cup corn starch

pinch of salt

4 cups milk

4 egg yolks

3/4 cups peanut butter

3 T. butter at room temperature

1 t. vanilla

Blind bake the pie shell if using a pastry style crust.  If you are using the graham cracker style crust there is no need to bake it first.

Combine the sugar, cornstarch and salt.  Mix together well with a whisk.  Combine the milk and the egg yolks and whisk together until bell blended.  Add the liquid mixture to the sugar mixture in a saucepan.  Cook over medium heat stirring constantly.  After mixture boils (this will be a low boil), let it boil for one minute.  Remove from the heat and add the peanut butter, butter and vanilla.  Allow to cool slightly and then pour into pie shell(s).  Refrigerate for about an hour to allow the pudding to completely set.

Serve with ice cream, whipped cream, a drizzle of chocolate or caramel sauce or all of these.

 

905605_10207177154881204_7186887637910439998_oProverbs 11:16  A kindhearted woman gains respect…A kind man benefits himself…

1 long baguette – Cut about 1 inch from the end and down both sides to about 1 inch from the end.  This cut should be about 1 1/2 – 2 inches wide.  Pull out the bread in this area forming a “boat”

5 eggs

1/2 cup milk

1/4 cup chopped green onions or other sweet onions

1 cup crisp fried/diced bacon or sausage

2 cups shredded cheddar cheese

Mix all these items together and salt/pepper to taste.  Pour this mixture into the “boat” formed in the baguette.  Place on a cookie sheet lined with parchment paper or aluminum foil.  Bake for 25 minutes at 350′.  Allow to cool slightly and then slice.

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