Archives for July 2011

Bow Tie Pasta w/ Italian Sausage and Vegetables

July 31, 2011 · by · 19 Comments

 

*Featured on Women Living Well

This is one of my grandma’s delicious recipes! I know you will just love it… my family sure does! Every time I make it at home we all go back for seconds. It is also a beautiful dish to have when company is over. Serve with crusty bread and a salad and you will have an amazing meal. Enjoy!


(perfect for those of you who have extra zucchini from the garden!)

1 box bow tie noodles, olive oil, 5 links of sweet Italian sausage, onion, fresh garlic, zucchini, cherry tomatoes, salt and pepper

Cook sausage as directed. I place mine in a pan with about a cup of water- larger sausages like this take longer to cook. By steaming them, they cook on the inside without burning on the outside too quickly. The water will eventually evaporate.

Boil your box of noodles as directed.

Drain

After sausage is cooked. Take out of pan and leave drippings. Add olive oil and minced garlic. Sauté until on med heat for about 2 mins -do not brown.

Cut your sausage into coin-like slices

Add and saute all veggies in the pan with the garlic and oil

Add the sausage and toss with pasta in the pan

Remove from pan and add Parmesan cheese. This is such a delicious dish that you will come back to over and over again…we sure have!

 

Bow Tie Pasta with Italian Sausage and Vegetables

5 Sweet Italian sausage links

1 16 oz farfalle (bow tie) pasta

3 Tbsp olive oil

3 cloves of garlic minced

1 onion sliced into wedges

1 zucchini cut

15 cherry tomatoes halved

salt and pepper as desiredPlace Italian sausage onto a skillet with approx 1 cup of water. Cook through on med-high heat. While sausage is cooking, start pasta. When sausage is done, remove and slice into coins. Keep remaining drippings from the sausage and add the olive oil and minced garlic to the skillet. Sauté the garlic on med-low for 2 mins, do not brown. Add sliced veggies and sauté for approx 5 mins. Mix the sliced sausage with veggies in the skillet. Add cooked and drained pasta to skillet and toss with all other ingredients. Add salt and pepper to taste. Top with Parmesan cheese.

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Filed Under: Entrees ·

Orange-Infused Water

July 30, 2011 · by · 13 Comments

When my husband and I crept away for a weekend a few years ago, we stayed at a Westin hotel. Served in the lobby area was a huge drum of ice water infused with fresh oranges. Every time I passed it, I could not resist refilling my cup.

Because I try my hardest not to drink many calories (because I prefer to eat them, lol) This is something I do at home. I happily drink plenty of water daily and get a little vitamin C to boot. My children also like it!

You can be as creative as you wish with your fruit choice… Try cucumbers, melons, lemons, etc. It’s a great way to please guests and not break your pocket book.

Enjoy!

 slice 1 orange and fill up the rest of a container with water and ice. Let soak for a minimum of 2 hours. You may keep this refrigerated and drink at your leisure.

SO refreshing on a warm Summer day.

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Filed Under: Beverages, Comfy In My Jeans, Uncategorized ·

Feasting in Fellowship Friday

July 29, 2011 · by · 8 Comments

 Women Living Well  is featuring “Comfy in the Kitchen’s” most loved recipe, Crescent Chicken. While you are there, be sure to browse around! What an inspiring blog that focuses on biblical marriages and family…

 

 

Feasting in Fellowship Top 3

Yummy Peanut Butter Popcorn

Made By: Joyful Homemaking

 

Zuppa Toscana

Made By: Hearts and Home

 

Strawberry Crisp

Made By: The Humbled Homemaker

It’s A Feasting in Fellowship Link up! Post as many recipes as you wish..I love seeing what YOU have cookin! Please place my button (located on the side bar) on to your post and link back.

Have a great weekend Ladies!

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Filed Under: Fellowship Fridays ·

Easy n Cheesy Calzones

July 27, 2011 · by · 13 Comments

This is a very simple recipe for very delicious calzones ! Leave the bread to thaw and rise in the morning and come home to ready made dough! You can be as creative as you like with the filling…traditional calzones typically are made with mozzarella, ricotta, and tomatoes..in this recipe I added swiss and ham for a sweet and savory kick. A definite crowd pleaser for the grown-ups and little tykes alike!

*A featured recipe on Women Living Well

Take out two frozen Rhodes Bread dough balls and place on greased and lined cookie sheet

Drizzle tops with olive oil and cover for 6-8 hours until tripled in size like so.

Cut each loaf in half. Flour a flat surface and a rolling pin.

Shape dough into a circle and roll out into a larger flat circle. You will push your rolling pin straight in front of you then to the sides to get an even circle.

Layer ricotta cheese, fresh mozzarella, swiss and ham on one side of the circle.

Fold over and pinch sides

Drizzle with olive oil and sprinkle with garlic powder and parsley

Sprinkle Corn Meal on a pizza stone and place calzones on top (or you may grease and place on a cookie sheet)

Bake in a 400 oven for 20 mins or until lightly browned. Serve with a side of your favorite dipping sauce! MMMMmmmm

Calzone Recipe

(makes 4 large calzones that could easily be split and served with a salad)

2 loaves of frozen Rhodes Bread

1 lb. of thinly sliced deli ham

1 cup ricotta cheese

1/2 lb. fresh mozzarella cut into squares

1/2 lb. sliced swiss cheese

1/4 cup flour for rolling

2 Tbsp of cornmeal

olive oil for drizzling

garlic powder

parsley

Tomato sauce or favorite dipping sauce.

(Grandma Ruth’s Sauce)

Preheat oven to 400.

In the morning, set out your frozen dough on cookie sheets and drizzle with oil, cover with plastic wrap for 4-6 hours. Cut each loaf in half. Flour a flat surface and shape first half into a ball and roll out into a flat circle. On one side spread appx 1/4 cup of ricotta cheese, and layer on a handful of mozzarella cheese, 2 slices of swiss and 1/4 lb. of ham. Fold over and pinch all all around to close- set on cookie sheet. Do this with remaining dough. Drizzle all calzones with olive oil and sprinkle with garlic powder/parsley. Place cornmeal on 2 baking stones and transfer calzones (you may also bake on oiled cookie sheets-make sure to give enough room apart so they do not bake together). Bake in oven for 20 mins until bread is lightly browned. Serve with dipping sauce.

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Filed Under: Breads, Entrees ·

Pasta E Fagioli

July 26, 2011 · by · 11 Comments


Hi Ladies! What a GREAT recipe for those who garden. As you can see, I purchase my ingredients…but mark my words, SOMEDAY I will take up gardening! I admire all of you who work so hard to grow beautiful, organic, delicious veggies, herbs and fruits….I can’t wait to join in!

Spinach, zucchini, onion, carrots, celery, bay leaves, chicken broth, thyme, diced tomatoes, navy beans, macaroni, garlic powder, Parmesan cheese, salt and pepper

Rinse and drain beans

In a large pot on medium heat, add beans, tomatoes and broth

Dice onions, carrots and celery

Take thyme off of stems and break off 2 bay leaves.

Add bay leaves, thyme, onion, carrots, celery, salt, pepper, garlic powder.

Cover and let simmer for an hour on medium heat.

Add zucchini, spinach and noodles and simmer for 30 more mins until noodles are softened. Remove Bay leaves..taste and season more with salt and pepper if desired.

Serve with parmesan cheese. Delicioso!

Pasta E Fagioli

4 cups reduced sodium chicken broth

2 15 oz cans diced tomatoes

1 15 oz can navy beans rinsed and drained

1 cup carrots chopped

1 cup celery chopped

1 cup onion diced

1 tsp garlic powder

1 tsp thyme

2 bay leaves

1 cup dry macaroni noodles

1 cup zucchini diced

1 cup fresh spinach

salt and pepper

Parmesan cheese

In a large pot on medium heat combine broth, tomatoes and beans. Cut/dice carrots, celery, and onions and add. Take thyme off of stems and break off 2 bay leaves, add to pot. Season with garlic powder, salt and pepper, cover and allow to simmer for an hour. Add noodles, zucchini and spinach and simmer until noodles are tender. Season with salt and pepper to your taste- serve with a sprinkle of Parmesan cheese. Enjoy!

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Filed Under: Comfy In My Jeans, Soups, Uncategorized ·

Meal Ministry Monday Welcomes Ralph & Mary!

July 24, 2011 · by · 11 Comments

My friend Ingrid, over at “Reaching HIS Kids” contacted me about this sweet couple. Ingrid told me that they are “THE” couple who she thinks about first when she thinks about a “Meal Ministry”. Ingrid was kind enough to take some beautiful photos of this couple in action. What an incredible gift of hospitality.

Ingrid beings…

When I think of a meal ministry, I think of Ralph and Mary. Mary was born and raised in our church. Ralph started to attend during college. They met, married, raised three kids and 56 years later still attend and serve in many ways! They have hosted a “young adults” dinner one Sunday a month for 15 years.

After their children were grown Mary spent years serving as the church cook. On a weekly basis she would cook for hundreds of people. Events included Wednesday evening church dinners, mission guild lunches, ladies luncheons, men’s events and church banquets. I love her wisdom in saying, “I quit while I still enjoyed it!” After “retiring” as the church cook, they began to host dinners in their home. Ralph was teaching a college age Sunday school class and at Mary’s suggestion, they invited the class over for dinner. What was a simple dinner, grew into a monthly meal ministry. Mary said, “Our life has been so enriched by investing in young people.”

For years the dinners were focused on college age singles and it became known as the “young adults dinner”. Today the meals are open to everyone. Mary said, “The term young has lost its definition.” It is still called the “young adults dinner” but our pastor will joke about young being a state of mind.

Despite having a small kitchen and modest size home, they have hosted anywhere from 5 to 54 people. Mary said, “We’ve always had enough food. God directs me to prepare the correct amount.” The food is always delicious and served on fine China. Mary said that, “Once a year I use paper plates, that is when we have a picnic and eat outside. I am too cheap to buy paper plates each month. I was blessed with my wedding China and my mother’s and grandmother’s China. I can serve 50.” She has a variety of flatware but always uses her good silver.

I asked Mary about preparation and she said, “Usually the Thursday before I will say to Ralph, ‘What should we have on Sunday?’ Then I shop and prepare the day before.” Mary has years of recipes to choose from. The food is always delicious and everyone leaves satisfied.

Another thing I love about Ralph and Mary is how they have lived their lives to serve God. They support many missionaries, have served faithfully at our church and started taking short-term missions trips in their 50s. The list includes Peru, Thailand, China, Philippines, Chad, England, Germany and many months of time volunteering with Wycliffe in Dallas, TX. Also, they have spent countless years working at our church’s missions guild.

As I interview them Mary said to Ralph, “We’ve had such a rich life, I am so glad you asked me to marry you.” She also shared with me that Ralph occasionally brings home a single red rose. She had one in a vase on her kitchen table. I am so thankful for the example of Ralph and Mary in my life. They have blessed me and so many others with their love for each other and for their Savior!

The pictures below were taken on a recent Sunday at Ralph and Mary’s home. I enjoyed the food and fellowship along with 29 other people from our church. I hope this story inspires you to find a way to use your gifts and abilities to serve others.

“We’ve always had enough food. God directs me to prepare the correct amount.”

“I was blessed with my wedding China and my mother’s and grandmother’s China. I can serve 50.”


“Our life has been so enriched by investing in young people.”

Here is a delicious dish from Mary’s Kitchen!

Calico Carrots


1 lb. of carrots

1 onion

1 green pepper

1/2 can tomato soup

1/3 cup vinegar

1/2 cup sugar

1/4 cup cooking oil

1/2 tsp. prepared mustard

Slice and cook carrots (not too cooked), then cool. Slice and separate onions and slice green peppers. Keep them raw. Mix the remaining ingredients for the sauce. Toss carrots, onions and green peppers. Pour mixture over veggies and refrigerate overnight. Serve cold. It is delicious!

One of Mary’s recipe books in which she keeps her Calico Carrots recipe!

Dear Ingrid,

Thank you so much for sharing this inspiring story. It has been such a blessing to me and will be to anyone reading.  Christ’s work is so evident through this couple in these photos…the smiles on everyone’s faces as they gather in fellowship is absolutely priceless.

Dear Ralph and Mary,

Thank you so much for being a part of Comfy in the Kitchen’s “Meal Ministry Monday”.  God has blessed you with such an amazing life song…keep singing!

P.S My 7 year old son came in why I was typing this up and asked about who you were. I told him your story and his precious words were: “They’re definitely going to heaven”.

 

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Filed Under: Meal Ministry, Sides, Uncategorized ·

Piggie Cookies

July 24, 2011 · by · 3 Comments

I found this adorable recipe in a Taste of Home magazine a few years back. At the time, I decided it was the perfect recipe to make for my son’s school picnic … the children loved them!

This week I will be making “piggies” for a baseball picnic for my son. There are a few steps, but they are worth it.. I’m so looking forward to the sweet smiles of these boys who worked so hard….

(When I make these I give my children a cookie, a spoon of frosting, and the toppings on the side and let them have fun making their own.)

Make your dough (as directed) and scoop into Tablespoons onto an un-greased cookie sheet

Bake @ 375 for 10-12 mins or until edges are lightly browned

Cool on racks

Start doing your “prep work” by cutting strawberry wafers into quarters then cutting them horizontally (these will be be the piggy ears)

Slice marshmallow in half

Use the “sticky” side of the marshmallow to place butterscotch chips- I did not poke holes as directed, I simply pushed them in.

Make your frosting as directed using powdered sugar, butter, milk, vanilla and red food coloring

Mix Well

Frost cooled cookies

Add the snout

then the mini-choc chips (eyes) and the strawberry wafers (ears)

Enjoy!

Ingredients

1 cup butter, softened

1-1/2 cups sugar

2 eggs

1 cup (8 ounces) sour cream

1 teaspoon vanilla extract

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

FROSTING/DECORATING:

4 cups confectioners’ sugar

1/2 cup butter, melted

6 tablespoons milk

2 teaspoons vanilla extract

3 to 4 drops red food coloring

Pink sugar wafer cookies

36 large marshmallows, halved

Butterscotch chips and miniature semisweet chocolate chips

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, sour cream and vanilla. Combine dry ingredients; gradually add to creamed mixture and mix well.

Drop by tablespoonfuls onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until edges are lightly browned. Remove from pans to wire racks to cool completely.

For frosting, in a large bowl, combine the confectioners’ sugar, butter, milk, vanilla and food coloring. Frost cookies.

Cut sugar wafers into triangles; place two on each cookie for ears. With a toothpick, poke two holes in each marshmallow half for nostrils; press butterscotch chips into holes. Place noses on cookies; add chocolate chip eyes. Yield: 6 dozen

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Filed Under: Dessert, Kiddos ·

My “little man” hosts a cooking class- Scrambled Eggs!

July 23, 2011 · by · 17 Comments

The other day while I was talking with some friends about our children (go figure), I mentioned that my son was making eggs for his sisters over the weekend. I got quite a humorous response….my friends thought that was just the silliest thing they ever heard…they did not believe me! So, I started bragging…(as us moms tend to do) that not only does me make eggs..he makes me coffee in the morning ..the ultimate “trump”. Oh yeah.

Here is my 7 year old hosting his very first cooking class….scrambled eggs!

Part 1

And the grande finale….Ta Da!

Scrambled Eggs

(per person)

2 eggs

2 Tbsp milk (or water)

1 Tbsp butter

Heat pan on medium high heat and melt butter. Crack 2 eggs per person and add 2 Tbsp of milk (or water) per person. Poke holes in each yolk, then whisk well with a whisk or a fork. Pour in heated pan with melted butter. Stir until just cooked (not runny, not browned). Season with salt and pepper.

* Ask an adult before making anything in the kitchen! Stoves are hot and knives are sharp 🙂

Oh, and always make sure to wash your hands!

I can’t even explain to you how much I LOVE my little man. Is it just me or is he not adorable? Seriously. 

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Filed Under: Breakfast, Kiddos, Uncategorized ·

Feasting in Fellowship Friday!

July 22, 2011 · by · 10 Comments

Happy Friday All! Are you staying cool on this late July day? It’s in the upper 90’s in my neck of the woods…Wowsa!

Come visit me over at Women Living Well for a delicious “Grilled Veggie Salad” – it is healthy AND Oh, so tasty! Perfect for a weekend evening dinner. Enjoy!

Grilled Veggie Salad

Friday’s Top 3 Picks!

Thank you to all who participate in Feasting in Fellowship Friday! Mmmmm!

EASY BBQ Mexican Chicken–

Thank you, Simply.This.That.And the other!

Saucy Drumsticks–

Thank you , Mommydom Chronicles!

White Pizza –

Thank you, Hospitality at Heart!

It’s A Feasting in Fellowship Link up! Post as many recipes as you wish..I love seeing what YOU have cookin! Please place my button (located on the side bar) on to your post and link back.

Have a great weekend Ladies!

 

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Filed Under: Comfy In My Jeans, Fellowship Fridays, Uncategorized ·

The Perfect Chocolate Chip Cookie Recipe

July 21, 2011 · by · 35 Comments

     On my list of favorite things to eat, ever…. stands the good ole fashioned chocolate chip cookie. Who can resist these hot, buttery, gooey, chocolatey little dollops of goodness?! The only thing is…many of us don’t know how to make them just so! In fact, it took me years to figure out exactly what to do to make them crispy on the outside, gooey on the inside, dense, buttery and fluffy! Some of my failed attempts had my cookies flat..burnt..too gooey…not buttery enough..and the list goes on. Learn from my mistakes and begin your cookie making journey with a winning recipe you will make over and over again!!!! 

Beat together 1 cup butter (2 refrigerated sticks put in the microwave for 20 seconds) , 3/4 cup brown sugar, 1/4 cup sugar, 1 tsp vanilla, 1 box of vanilla instant pudding dry mix
Beat these ingredients well with a hand held mixer
Add 2 eggs (I was doubling this recipe that is why you see more than 2 eggs)
In a separate bowl combine 2 1/2 cups all purpose flour, 1 tsp baking soda, 1 tsp salt. By combining these dry ingredients, it will help distribute them evenly in the cookie dough. Add them to the wet ingredients. Then add 12 oz of semi-sweet chocolate chips. You may also add nuts if you desire!
After the dough is made, place it in the refrigerator for 1 hour…this is an important step! Then, scoop in heaping Tbsps onto un-greased cookie sheet and bake in a 375 oven for 10-12 mins or until golden.
After the cookies are taken out of the oven, keep them on the cookie sheet for about 2 mins..they will continue to cook and will keep their shape better this way. 
This guy is ready to be “spatulaed” onto a wire cooling rack. Now, grab yourself some milk and you are ready taste “The Perfect Chocolate Chip Cookie”! Mmmmmmmm….  
The Perfect Chocolate Chip Cookie Recipe
 
Author: Janelle Nehrenz
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
  • 2 1/2 c all-purpose Flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 c butter, softened
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 1 pkg vanilla instant pudding
  • 1 tsp vanilla
  • 2 eggs
  • 12 oz semi-sweet chocolate chips
Instructions
  1. Preheat oven to 375
  2. Combine flour, baking soda and salt..set aside.
  3. In a large mixing bowl, beat together butter, sugars, vanilla, and pudding mix. Beat until smooth and creamy.
  4. Beat in eggs.
  5. Add flour mixture.
  6. Stir in chocolate chips.
  7. Place in refrigerator for 1 hour.
  8. Place heaping Tbsps of batter onto un-greased cookie sheet and bake until golden appx 10-12 mins.
  9. Take out of oven and let sit 2 mins on cookie sheet before transferring to cooling rack.
 
 

 
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Filed Under: Dessert ·

Perfected Southern Sweet Tea

July 21, 2011 · by · 42 Comments

Here is yet another recipe I have tried…and tried….and well, you know made a lot. Over the weekend I finally said “Ahhhh….yesss! This is IT!” Here it is, the BEST Southern Tea recipe you’ll ever sip! This recipe is great because it is super easy and doesn’t require the sun or the stove (nothing wrong with those two methods-this is just so easy!) There is a *secret* ingredient that may take you aback -but, hopefully you trust me by now and know I would not lead you astray…..

 Fill a pyrex measuring cup with 2 cups of water and microwave for 2 mins. Add 8 tea bags and 1/8 tsp of baking soda and let steep for 30 min.

Pour concentrated tea into a container that allows room for additional water. Add 1 cup of sugar to tea.

Stir well until sugar dissolves. (You *may use sweetener in place of sugar, but the amount will be different-read your sweetener box for the equivalent of 1 cup of sugar)

Add 6 -8 cups of cold water (depending on how weak/strong you like it). Serve in ice- filled glasses….sip and enjoy!

Perfected Southern Sweet Tea

8 tea bags

1/8 tsp baking soda

2 cups HOT water

1 cup sugar

6-8 cups COLD water

  1. Microwave 2 cups of water in a pyrex cup for 2 mins
  2. Add baking soda and 8 tea bags. Let steep for 30 mins
  3. Pour concentrated tea in a large container
  4. Add sugar and stir well until dissolved
  5. Add 6-8 cups of cold water
  6. Serve in ice-filled glasses and enjoy!
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Filed Under: Beverages, Uncategorized ·

Meal Ministry Monday Welcomes Lindsey!

July 18, 2011 · by · 6 Comments

“But just as you excel in everything—in faith, in speech, in knowledge, in complete earnestness and in your love for us—see that you also excel in this grace of giving. … Our desire is not that others might be relieved while you are hard pressed, but that there might be equality. At the present time your plenty will supply what they need, so that in turn their plenty will supply what you need. Then there will be equality …”

~2 Corinthians 8:7,13-14

 

 

Hi Ladies!

Some of you may be intimidated by the idea of having your own “meal ministry”…please don’t be! Yes, A meal ministry can be a lot of work and preparation…but it doesn’t have to be. You can make double of what you are planning for your own family one evening and bless another family.  You can even make something simple like a batch of cookies, a loaf of bread, or even cheese and crackers. If you get too nervous to make something you can send a pizza on a Friday night to a family…what a blessing that would be!

The best advice I have for someone who feels led to this ministry is to pray that God leads you to a person who could use a meal.Then, decide if you want to start with desserts, meals, pre-made food, etc.  God will provide you with people in need and the means to provide for them…I am living proof that this happens. Remember, I started this ministry while my husband was unemployed and was (and still is) so blessed because of it.

Now, please help me welcome Lindsey to Meal Ministry Monday! Here is a sweet letter I received from her…

Hi Janelle,
  I’m a follower of your blog and love your recipes.  I found you by also following Courtney’s Women Living Well blog.  Not too long ago I mentioned to you that I made your crescent chicken for an expecting Momma and you asked if I took any pictures.  Well that got me thinking, I’m part of a spouse group for military women whose husbands are attending flight school and we have a “Meals for Moms’ group that we make meals for expecting/new Momma’s.  So anyways, I made another crescent chicken today for an expecting Momma who is on bedrest for the rest of her pregnancy and remembered to take some pics this time.  I don’t know if its something you’re looking for on your Meal Ministry Mondays or if you were just looking for more pics from your blog followers.
  I also brought her some homemade banana bread, strawberries and angel food cake for desert.  I do blog myself but keep it set for private family viewing.  So let me know if you would like to see the pics.  Hope you are having a great week!!
~Lindsey

OF COURSE I wanted pictures! And here they are…..

Lindsey and her beautiful family

The “making of” Crescent Chicken (this is my MOST popular recipe).

It looks like she made double- one batch for her family and one batch to give away. It is VERY important to remember that your own family is your FIRST ministry. Sometimes our “ministries” can take us away from our family…this is not what God wants. This is a great example Lindsey…love it.

Here we have a homemade meal, banana bread, strawberries and angel food cake. Again, a perfect example of homemade mixed with store bought. You don’t have to make everything homemade! Some things are easier and just as tasty bought from the store.

Lindsey, thank you so much for being a part of Meal Ministry Monday. This family was surely blessed by your act of kindness. What a blessing it is to know that there are women like you reaching out to other women who may be overwhelmed with life changes. This post is a huge blessing to me!

Who could use a meal?

  • A new mother
  • A military family
  • A person going through a divorce
  • A family whose spouse is out of town
  • A disabled person who may have difficulty cooking
  • Anyone who is out of work
  • The needy
  • Church clergy
  • A new neighbor
  • Any neighbor
  • An elderly person/relative
  • A family who just lost a loved one
  • A friend
  • A co-worker
  • A teacher
  • Anyone who God leads you to!
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Filed Under: Meal Ministry ·

Best EVER Banana Bread

July 17, 2011 · by · 17 Comments

I love “perfecting” recipes. Some of you may already know about the many times I have made and tweaked chocolate chip cookies in order to find out the “Master Recipe“. Low and behold…here is my tried- and- true Banana Bread recipe. You are going to LOVE how moist this is. My dad was just in town visiting and this is one of his favorite desserts. I had coffee brewing and just took this bread out of the oven when they came in for a visit. His wife commented on how good it smelled as soon as she walked through the door. The children were caught sneaking an extra piece…hehehe. I pray that you and your family can have fond memories over banana bread and coffee too… save this recipe girls, it’s a winner! Love to you, Janelle

Mash bananas
Butter, mashed bananas, eggs, sour cream
Beat, then add vanilla 
In a separate bowl combine flour, sugar, baking soda, and salt- then add it to the banana mixture
Mix until just blended
Pour into a loaf pan that has been sprayed with Pam (“a prepared pan”)
Bake at 350 for 45-60 mins until lightly golden and baked through center.  Let cool on a wire rack in pan for 15 mins until ready to slice and serve! 
Me and Dad catching up over coffee and banana bread 🙂 

Best EVER Banana Bread

1/2 cup butter melted
3 very ripe bananas mashed with a fork
2 eggs
1/3 cup sour cream
1 tsp vanilla extract
2 cups flour
1 cup sugar
1/2 tsp baking soda
1/2 tsp salt
(you may add nuts or chocolate chips to your liking)

Preheat oven to 350
Prepare a loaf pan

Combine dry ingredients in a bowl and set aside. Beat butter, bananas, eggs and sour cream together. Add vanilla and beat again. Add combined dry ingredients and beat until just blended. Pour into prepared loaf pan and bake for 45-60 mins depending on your oven. The bread will be lightly brown, cooked through the center, yet still moist. Set pan on a wire rack to cool for 15 mins before slicing.

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Filed Under: Breads, Breakfast, Dessert, Uncategorized ·

Feasting in Fellowship Friday!

July 15, 2011 · by · 10 Comments

Come visit me over at Women Living Well where I share these delicious “Hawaiian Chicken Kabobs” – One of my very favorite recipes. They are great to make for guests on a Summer evening.

 

Hawaiian Chicken Kabobs

 

 


Friday’s Favorites

Thank you ALL for sharing your delicious recipes every Friday!

Blue Berry Crumb Bars:

Made by: Catz in the Kitchen

Bistro Focaccia 

Made By: Simpy…This.That.And The Other.

Rocky Road Fudge Bars

Made By: Captive Creativity 

A Feasting in Fellowship Link up! Post as many recipes as you wish..I love seeing what YOU have cookin! Please place my button (on the side bar) on to your post and link back. Have a great weekend Ladies!

 

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Filed Under: Fellowship Fridays, Uncategorized ·

Easy Crab Rangoon

July 13, 2011 · by · 16 Comments

These pretty little Crab Rangoons are simple to make, but look so fancy! If you want to impress your guests, but don’t have a lot of time- these are “your” appetizers. Serve them by themselves or along side of a sweet and sour sauce. Delicious!

Purchase pre-made Wonton wrappers (these are found by the bagged lettuce at your grocery store). Grease a mini muffin pan and place a wonton wrapper in each cup. You will need to fold sides and press them together. If you get a tear, no worries- they will turn out just fine.

In a large bowl, add cream cheese, crab meat, mayo, and green onions.

Mix together well.

Fill each wonton with a heaping teaspoon of mixture. Bake uncovered in a preheated oven at 350 for appx 15 mins or until golden brown. When cool to the touch, take each one out and place on a serving tray for your guests!

Easy Crab Rangoon

(Recipe from Kraft)

12 oz crab meat (you may use imitation)

8 oz cream cheese

1/2 cup sliced green onion

1 cup mayonaise

24 wonton wrappers

  1. Preheat oven to 350
  2. Grease a mini-muffin tin
  3. Place wonton wrappers in muffin tin-gently folding and pressing so they fit and do not attach to one another
  4. Mix crab meat, cream cheese, mayo and green onion together
  5. Place a heaping teaspoonful of filling in each wonton wrapper
  6. Bake uncovered for appx 15 mins until golden brown
  7. Place on serving tray along side of sweet and sour sauce/Thai dipping sauce (World market sells the best).
If you like this recipe you must try my friend, Mem’s Spring Rolls ! I love Asian food…MMMmmmm….
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Filed Under: Appetizers · Tagged:

Simple and Healthy Santa Fe Salad

July 13, 2011 · by · 2 Comments
This flavorful salad can be made in a hurry. Who says fast food can’t be healthy? This is something I typically eat for lunch and love.
 Toss mixed greens with olive oil, vinegar, fresh ground pepper and salt to taste.
Add corn, salsa, and black beans. Whala! Veggies, protein, and carbs all in one dish.
Simple and Healthy Santa Fe Salad
(1 serving)
Combine:
2 cups of mixed greens
1 Tbsp olive oil
2 tsp red wine vinegar
freshly ground pepper/salt to taste
Topping:
2 Tbsp fresh salsa
2 Tbsp black beans
2 Tbs sweet corn
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Filed Under: Comfy In My Jeans, Entrees, Salads · Tagged:

Meal Ministry Monday Welcomes: My Son

July 11, 2011 · by · 25 Comments
“Train up your child in the way he should go, and when he is old he will not turn from it.”
~Proverbs 22:6

I heard noises coming from the kitchen early this morning. “What time is it Hon?”, I asked my husband across the bed. ” Uhh..7″ he said in a very groggy voice. I had 15 mins until the alarm would go off then I would have to get my crew ready for church. I had a feeling the noise was just my oldest in the refrigerator helping himself to some cereal, so I sunk back into my pillow to get that extra 15 mins I “deserved”. About 5 mins later I heard my son running up the steps and into our room. “Mom! I have a surprise for you…come look!!!!” He was just so excited that I managed to get myself up (yes, before the alarm rang- haha) to find out what my surprise was...and would you look at this….

Breakfast “7 -year- old- style”
Placemats….
with all of our names 😉 
1/2 of a waffle, banana, and a Sprite for Mom and Dad. 
Grapes, a banana and some fruit punch for his sisters! 
Me and my little man… I was one proud Mama. 

Yes… I ate that cold frozen waffle, that not-quite-ripe banana…and traded in my coffee for a Sprite this morning. My son was moved to serve his family all on his own and nothing else mattered.
This is a small start, I know…but I have high hopes for this child of mine. It brought a tear to my eye that he may be watching me afterall…..


“Our children are watching us live, and what we are shouts louder than anything we can say”
 ~Wilfred A Paterson






Please e-mail me at JMNehrenz@me.com to be a guest blogger on Meal Ministry Mondays. I would love to show off your love for the Lord and His people! 
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Filed Under: Kiddos, Meal Ministry ·

Homemade Marinara Sauce

July 9, 2011 · by · 11 Comments
 “This recipe comes from my dear friend Mindy…we have been friends for literally our entire lives…our parents are friends and our mom’s were pregnant with us at the same time! What a blessing it is to have a life-long friend. She also comes from an Italian family who loves to cook! Mindy made this dish for me at my house a few years ago and left the recipe…Since then, I have made it over and over. It is so simple and so Bellisimo (as she would say)! The fresh herbs and garlic make this sauce!”
Crushed tomatoes, olive oil, chicken bouillon, parsley, basil, garlic, onion, black pepper, angel hair pasta

There is no secret to chopping fresh herbs…but it is well worth the extra effort! Just bunch together and start chopping into small pieces. (You may substitute dry herbs for fresh- I do it all the time)

Then, take 4 cloves apart from the head of garlic and peel/chop into fine pieces.

Pour 1/4 cup of olive oil in a pot (enough to cover the bottom of the pot) and set on medium heat

Dice onion

Saute onions and garlic in olive oil until tender

Start boiling water for noodles…I add a touch of oil in my water to prevent the noodles from sticking (a little trick my grandma taught me)

Add noodles and boil- Angel Hair does not take long to cook..go by package instructions for al dente (appx 5 mins)

Drain well

Back to the sauce! Add bouillon, parsley, basil and pepper into the onion mixture and stir well for 1 min.

Add crushed tomatoes and bring to a boil for 15 mins

Add 3/4 cup of water

Let simmer for 10 more mins

Voila! Bellisimo!!! My hubby thinks it is hilarious I eat my pasta with a spoon and fork…:)

Quick, Easy and Healthy Homemade Marinara

2 28 oz cans crushed tomatoes
2 tsp chicken bouillon
2 tsp fresh parsley (chopped)
1 tsp fresh basil (chopped)
4 cloves fresh garlic (diced)
1 medium onion (diced)
¼ cup olive oil
3/4 cup water
black pepper to taste

1 Package of Angel Hair Pasta( or any pasta of your liking).
Pour olive oil in large pot and turn burner onto medium/high heat. Saute diced onion and garlic in olive oil until tender. Add bouillon, parsley, basil in onion mixture for 1 min. Add crushed tomatoes and bring to a boil for 15 mins. Add ½ can of water and let boil 10 more mins. Serve over Angel Hair pasta of your choice. MMMmmm…
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Filed Under: Entrees ·

Feasting in Fellowship Friday!

July 8, 2011 · by · 15 Comments
My friend Courtney is featuring “French Onion Soup” on her blog today. If you haven’t visited “Women Living Well” please take a moment and do so! Courtney focuses on Marriage and Family and will be sure to encourage you.





Friday’s Featured Recipes 
A special thank you to all of you who link up each Friday! What a blessing! 

Made by: My Heart’s Desire 

Chocolate Chip Dip
Made By: Bargain Hoot

BBQ Cups
Made by: The Unworking Mom



Link up with “Feasting in Fellowship Friday”! 
Simply copy and paste this button to your post. Then, include the link below that takes us directly to your recipe! Thank you for sharing…I love seeing what YOU have cooking! Post as many recipes as you wish…
~Love, Janelle 

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Filed Under: Fellowship Fridays, Sides ·

Summer Corn and Red Potato Chowder

July 6, 2011 · by · 9 Comments
(All New Good Housekeeping Cookbook p. 65)
Hello again!
Remember when I was telling you that “The All New Good housekeeping Cookbook” was one of my favorite all time cookbooks? Well, let the photo above give you evidence!
Those stains are probably 10 years old.
 This is one of my husband’s and my favorite soups…I changed it to suite the ingredients I had on hand. You won’t want to pass this one up my friends….it is so good that my husband takes the left overs to work the next day (which is typically unheard of for him).
A fantastic recipe right now when corn is IN season!
Shuck fresh corn on the cob
Rinse corn and get rid of all silk
Quarter baby red potatoes.
Dice onions.
With a knife-slice the corn off the cob.
You may end up cutting kernels unevenly-don’t worry about it. 
Saute butter in large pot, add onions and garlic
Then add flour, salt and pepper – this will make a paste on your onions. 
Add milk, broth, cream, corn, and potatoes.
Place 3 corn on the cobs (with kernels off) in the soup for an extra corny taste. This really “makes it”. Cover and let simmer for 20 mins until the potatoes are tender.  
I added seasoned salt and pepper on top.
You will LOVE this! 
Summer Corn and Red Potato Chowder
(makes about 8 servings)
6 medium ears of corn, husks and silk removed
4 Tbsp butter
1 medium onion diced
1 garlic clove chopped (or 1 tsp garlic powder)
2 Tbsp all purpose flour
1/2 tsp salt
1/4 tsp black pepper
1 lb baby red potatoes
2 cans (14 1/2 oz each) low sodium chicken broth
1 cup half and half
1 cup milk
1. Cut kernels from corn cobs and save 3 of the “cornless cobs”
2. In a large pot heat butter on med-high.
3. Add onions and saute about 5 mins until tender.
4. Add garlic and then stir in flour, salt, and pepper.
5. Stir in potatoes, corn, corncobs, broth, half and half, and milk.
6. Cover and let boil for 20 mins until potatoes are tender.
7. Discard cobs and enjoy!
LOVE to you,
Janelle
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Filed Under: Seasonal, Soups ·

Hello world!

July 1, 2011 · by · 1 Comment

Welcome to WordPress. This is your first post. Edit or delete it, then start blogging!

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Filed Under: Uncategorized ·

Feasting in Fellowship Friday!

July 1, 2011 · by · 7 Comments
My friend Courtney is featuring “Octopus Hotdogs” on her blog today. If you haven’t visited “Women Living Well” please take a moment and do so! Courtney focuses on Marriage and Family and will be sure to encourage you.

Top 3 Picks from Last Friday! 




Smashed Potato Bites 
Brought to us by: A Fixed Heart





Deviled Eggs 
Brought to us by: My Heart’s Desire





Homemade Lemonade
Brought to us by: Eating my way back.





Link up with “Feasting in Fellowship Friday”! 
Simply copy and paste this button to your post. Then, include the link below that takes us directly to your recipe! Thank you for sharing…I love seeing what YOU have cooking! Post as many recipes as you wish…
~Love, Janelle 

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Filed Under: Fellowship Fridays ·