Archives for November 2011

Urban Ministry and Easy Shepherd’s Pie

Hi Ladies!

You know I LOVE a good ministry and is this one EVER good indeed. Kristy, my friend, sister in Christ and one of my “Good Morning Girls” amazes me in her ministry to young girls who live in the city. I know Kristy wouldn’t want me to boast about her, but about what the Lord has done through her .  When I was praying the other day God really laid it on my heart to ask her to post on the Comfy blog…she so graciously gave me this post AND a recipe (wohoo!). I pray that this story encourages others to share God’s love in their community. I am so fortunate to have such amazing friends…reading her post made me realize just how lucky I am in this way:

“Iron sharpens iron so one person sharpens another” proverbs 27:17

 Here is her story:

(Kristy and one of her sweet girls)

I clearly remember driving to church 4 years ago & praying, “God, please let me hear your voice today, I am ready to serve in a ministry!”.  That very morning, in my Sunday school class, a woman stood up & said, “I work in Urban Ministry & we have such a need for a new female mentor, please pray that God will speak to a woman’s heart today.

”  OH NO!  I remember thinking, “God, I can’t hear you, did you just loudly say, “Go!”, I think that was a little muffled, was that real?I don’t know if I like working with kids, I don’t have anything to offer, I am a suburban girl!”  I went up to her after class & said, “I will do it, just tell me where to show up.” 

Well, over 3.5 years later, I have been involved in a ministry that I never thought I would love, but thank you Jesus, that His plans far surpass what mine could ever be.

Working with urban ministry girls has got to be one of the most stretching experiences of my Christian walk. I now lead the mentoring program, called South Akron Youth Mentor, for girls K-5th grades & absolutely feel that this is exactly where God wants me to be.

I thought it would be difficult to minister to girls that come from backgrounds so unlike mine, they come with a lot of baggage, abuse, fear, distrust, broken homes,  a sense of hopelessness & lack of self worth, & sometimes there is a lot of hands on hips attitude.  When I get on the bus to drive to their neighborhood to pick up the girls for our Tuesday night mentor sessions, I get excited because I know that in minutes, I will have at least 4 girls sitting on my lap, the other mentors have the same smile anticipating !

I can’t help but think of 1 John 4:18-19:

“There is no fear in love; perfect love drives out all fear,  So then, love has not been made perfect in anyone who is afraid, because fear has to do with punishment.  We love because God first loved us.”

The ministry of bringing hope to the hopeless & telling a little girl without any doubt that she has a Father that will never abandon her, hurt her, or stop loving her is like showering her with continuous Christmas presents.  Her eyes light up, her smile gets bigger & she snuggles a little bit closer into your arms.  Perfect love drives out all fear, how amazing to see this in action.

As I watch these girls grow into young women, some of who I still mentor one-on-one now, it is amazing to see that even though the world has such a grip on many of their families, Christ has set them free, offered unsurpassed redemption, & has enabled them to see others through His love.

They are all not success stories, but I am not called for my success rates, I am called to obedience .

God has blessed me in ways I cannot fathom when through obedience I said, “Yes”, when my mind was screaming, “Oh no!”.

 

Kristy, I can’t thank you enough for writing this post and sharing God’s love the way you do. It is just beautiful. I know those girls are every bit as big as a blessing to you as you are to them..God. is. so. good. 

Shepherd’s Pie

My girls love food & we try to provide them with a snack or meal every week.  Since it has gotten cold outside, I love comfort food, here is my very easy, very tasty Shepherd’s Pie Recipe based on Paula Deens recipe.

Shepherd’s Pie

 (photo credit: www.pauladeen.com)

Shepherds Pie
Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Serves: 8-10
Ingredients
  • 1 medium onion
  • 1 ½ lbs ground beef, the leaner the better
  • 2 (8oz) Cans tomato sauce
  • 1 ½ cups mixed vegetables (I prefer corn & carrots), prepared
  • 4 cups of prepared mashed potatoes (homemade or box made are fine), recommended to add ½ c sour cream to potatoes
  • 1 c milk
  • 2 c instant biscuit mix
  • 4 T butter
Instructions
  1. Spray a 9×9 pan or casserole dish.
  2. Potato Layer: spread prepared mashed potatoes halfway up pan.
  3. Beef Layer: Saute onions in 2 T butter.  Add ground beef, when browned add tomato sauce.  Pour into prepared pan over potatoes.
  4. Add vegetables on top of beef layer.
  5. Biscuit layer: Combine biscuit mix & 1 c milk.  The mix will be thinner than normal biscuit mix, but not runny.  Pour over top.
  6. Melt 4 T butter & pour on top of biscuit layer.
  7. Bake at 350 degrees for 35-45 minutes until top is golden.
Notes

Can also be easily modified to vegetarian/vegan by using coconut or almond milk in potatoes & biscuits & substituting a nondairy margarine for butter, & vegan meat crumbles for ground beef.

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My Top 13 “Meal Ministry” Meals.

Hi Ladies! I get many sweet e-mails asking me what meals are best for meal ministries. I went through my files and chose the ones I make the most ! I hope this helps give you ideas. Please know that it just warms my heart that so many of you want to start your very own meal ministries! Even if you are simply sending cookies to a neighbor, you are sharing God’s love. You are such blessings- I adore all the photos you send me and stories you share!

This list is in no particular order and the number 13 was not my first choice, but it just worked out that way 😉


 1. Lasagna can be taken in foil containers baked or not baked. This dish is easy to freeze. Make sure to add a bit more sauce so it doesn’t get dry.

 

 

 


2. Chilli can be placed in a large throwaway bowl, refrigerates and freezes well. Be sure to add the fixens on the side and wrap them up! In this case it’s cheese, chives, sour cream and corn bread.

3. Wedding soup is wonderful for a person who is sick, recovering a surgery, or just had a baby.

4. Chocolate Chip Cookies are always a treat to give someone!

5. Beef Stew is a delicious one pot meal to give to someone on a cold winter evening.

6. Chicken n Dumplings, Baked Apples, Green Beans, a roll and salad. A meal I took to a friend who just had surgery.

This is the same meal wrapped up. I added a pudding puff dessert to the side, made sure they had dressing and apple butter for their rolls. It is also a kind gesture to send throwaways so the person who you are cooking for does not have to return plates. If you must give them a plate, let them know to wash it and lay it out on their porch for you to pick up the next day.

7. I LOVE bringing quiche to get togethers and sending them home with people. Quiche makes a wonderful house warming gift.

It also carries well to church..

8. Stuffed Peppers – I made these for my Mother-In-Law’s neighbors.

9. Crescent Chicken, a salad, green beans, mashed redskins, and corn. Along with…

and some brownies with frosting and mini m&m’s for the kidos. The dad of this family just went through major surgery.

10. Turkey Tacos! This was just a meal on the go given to a close friend who is a teacher. I had extra and they had dinner!

11. Calzones are super easy to make and travel well. Simply wrap them up in foil and away you go!

12. Chicken Enchiladas travel well and are Ohhh so tasty. (I would not recommend this for nursing mothers).

13. Pasta E Fagioli is a delicious soup that warms up well and is a meal in itself!

Keep cooking for the King Ladies! Wohoo!!!!

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Faithful Pilgrims and Mom’s Apple Crumb Pie

What does Faith have to do with Thanksgiving? Everything.

Hi Ladies! I wanted to introduce you to one of my very close friends, Melanie, who is a middle school History teacher. She enlightened me that so much of our American History stems from our ancestors and their faith. I’m so excited to introduce you to her…here is her story! Thanks Mel!

Melanie and her family (our boys are buddies)
Melanie with her students on a trip to DC

Thanksgiving makes us think of spending time with family, eating too much food, watching football, and giving thanks for all the blessings in our lives. It brings the same thoughts to my mind, but I also think about the historic perspective of this American holiday.

I have been an eighth grade American History teacher for 14 years. Over those years, my knowledge and appreciation for our country’s history has deepened. Young children dress up as Pilgrims and Indians and share in a Thanksgiving feast. It’s true, the Pilgrims and Indians did share a meal together, but the story of the Pilgrims is much more than that one event.

(my girls)

In my classroom when we cover the Pilgrims, we discuss the persecution, relocation, hardships, the establishment of Plymouth, and their relationships with the natives. However, I want to talk about their FAITH. The Pilgrims were defined by their faith.

The Pilgrims were persecuted for their beliefs in England. They refused to change their beliefs even though it was dangerous to disagree with the Church of England. On their journey to the New World, they faced ridicule and scorn from the sailors of the Mayflower. Storms ravaged their ship and cracked the main mast. They discussed turning back, but they believed God wanted them to travel to this new country just as the Israelites were delivered from Egypt.


When they finally landed on the east coast of America, they dropped to their knees and gave thanks to God. William Bradford described the scene, “Being thus arrived in a good harbor and brought safe to land, they fell upon their knees and blessed the God of heaven, who had brought them over the vast and furious ocean, and delivered them from all the perils and miseries thereof, again to set their feet on the firm and stable earth.” Their excitement was short-lived. The first winter brought terrible living conditions and very little food. Diseases ravaged the Pilgrims and about one half of their population died. Still, the survivors remained faithful in their belief that God would provide.

In the spring, the Pilgrims met Squanto, a Native American who spoke broken English. He introduced them to Samoset, another native who spoke English. These two men helped the Pilgrims learn how to fertilize the soil for their crops and helped them establish a relationship with the local native tribe.

That summer and fall brought a successful harvest. The Pilgrims had a tradition to celebrate the harvest with a meal of “thanksgiving” where they gave thanks to God for all He had provided. The first Thanksgiving is thought to be celebrated with waterfowl, wild turkeys and fish caught by the colonists, and five deer brought by the Native Americans.

The Pilgrims were by no means perfect people, but they did not allow extreme circumstances to shake their faith. They believed they could find a place where they could freely practice their religious beliefs without persecution. Almost 400 years later, we are blessed to live in a country where we are free to practice our faith. This is a luxury that is still denied to people all over the world.

It is easy to trust in God and have faith when times are good, but how does our faith and trust weather the storms of our lives? The Pilgrims’ faith was as strong as the rock that commemorates their landing in Plymouth, MA

He alone is my rock and my salvation; he is my fortress, I will not be shaken.” Psalm 62:6



“Not a feast of glutony, or of fools, but a feast of thanksgiving. To honor God for surely without Him, we would not be.”

-William Bradford

My Mom’s Apple Pie


Interesting fact: What’s more “American” than apple pie? Actually, not one ingredient in this apple pie recipe is native to the Americas. Each ingredient is native to Europe or Asia.

Crumb-Topped Apple Pie Recipe
(photo credit:myrecipes.com)

Easy Oil Pastry Crust

2 ¾ cups flour
1 tsp. salt
½ cup oil
½ cup cold water
Mix flour and salt together. Measure oil in large measuring cup. Add cold water, but do not stir. Add all at once to flour. Stir until mixed. Shape into 2 balls. Roll between waxed paper. Place on 9-inch pie plate and pinch sides.

Filling

6 – 8 Jonathan apples, peeled and sliced (about 6 cups)
½ lemon, squeezed
½ cup sugar
½ – 1 tsp. cinnamon
Mix the above ingredients and pour into pastry-lined 9-inch pie plate.

Top Crumb Crust

½ cup sugar

½ cup flour

½ tsp. cinnamon

¼ cup butter (softened but not melted)

Stir together first three ingredients. Cut in butter using a knife, fork, or pastry cutter. Bake at 400⁰ for 40 minutes with foil or a crust cover on top of the outside crust. Remove foil or crust cover and bake for 10 minutes longer. The filling should be bubbling for the last 5 – 10 minutes.

Melanie, thank you so much for sharing history and your mom’s delicious recipe with us! It is such an awesome thought that our nation came to be because our ancestors had faith in God. Happy Thanksgiving everyone!

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Turkey Pops!

Two of my close friends Katina and Shannon got together for a play date and were SO thoughtful to take photos of these ADORABLE Turkey Pops they made for their children for school!

Katina writes: Looking for an edible craft to make with the kids for Thanksgiving? Check out these fun Turkey Pops!

My sweet friend, Shannon, and I had a fun time putting these treats together for our children’s Thanksgiving party at school!

(I am printing this picture out for my fridge- not kidding)

What you will need:  Lollipop sticks; Candy Corn; Small pretzel sticks; White Icing; Red Icing; Black Gel Icing; Hershey’s Milk Chocolate Drops (or you can substitute Whoppers or Junior Mints); and Double Stuff Oreos (make sure to get the Double Stuff so it holds everything together better)

 Insert Lollipop stick, 5 candy corns, and 2 pretzel sticks into the Oreo crème.

Squirt a small amount of white icing onto the center of the Oreo.

Place a Hershey chocolate drop onto the top of the icing and press down gently.

 Squirt 2 small drops of white icing on top of the Hershey chocolate for the eyes.

Dab a small amount of Black gel icing on top of the white icing.  Gently squeeze the tube because the gel icing comes out fast!

Use the red icing to make the turkey’s snood (the red thing over the top of a turkey’s beak).

For the turkey’s nose, cut off the tip of a candy corn.

Place the tip of the candy corn on top of the red icing.

Place the turkey pops on a flat surface for the icing to harden.  If you stand them up too early, the icing will drip down.

I bought a square piece of Styrofoam to stick the turkey pops in and painted it yellow.

Ready to go! 

our kids are sooo excited for their Thanksgiving party! 

Turkey Pops!
Prep time: 30 mins
Total time: 30 mins
Serves: 25
Ingredients
  • 25 Lollipop sticks
  • Candy Corn
  • Small pretzel sticks
  • White Icing; Red Icing
  • Black Gel Icing
  • Hershey’s Milk Chocolate Drops (or you can substitute Whoppers or Junior Mints)
  • Double Stuff Oreos (make sure to get the Double Stuff so it holds everything together better)
Instructions
  1. Insert lollipop sticks into bottom of oreos
  2. Insert 2 pretzels on sides of oreos for legs
  3. Insert 5 candy corns on top of oreo in a rounded fashion for feathers
  4. Squirt small amount of white icing in center of oreo and place a Hershey drop there for face
  5. Squirt 2 small drops of white icing on top of Hershey drop for eyes
  6. Dab a small amount of black gel icing on top of the white icing
  7. Use the red icing to make the turkeys snood
  8. Cut the tip of a candy corn and place the white tip on top of the red icing for a nose
  9. Place pops on a flat surface until icing is hardened- do not stand them up yet!
  10. You can place these in a piece of styrofoam for a cute presentation!

Thank you so much Katina, Shannon and kidos! It looks like you had a GREAT time making these Turkey Pops…now many more mom’s and children can do the same this week thanks to your post! Happy Thanksgiving!!!!

 

 

 

 

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Sweet Potato Casserole/Feasting in Fellowship!

This is the most delicious sweet potato dish I have ever tasted…period. This recipe comes from Southern Living. Not only is it absolutely scrumptious, it is beautiful! The perfect side dish to add to a special Thanksgiving meal.


Clean and pierce sweet potatoes. Bake in a 425 oven for an hour.

Take potatoes out of oven and let cool enough to touch. Slice open and scoop out insides into a large bowl (I use a serrated grapefruit spoon for this). Add sugar, egg, vanilla, salt and butter.

Beat well

Spoon mashed sweet potatoes in a casserole dish

For topping, crush cornflakes in a ziploc

Mix together butter, brown sugar, crushed cornflakes and pecans

Place topping at an angle onto mashed sweet potatoes and bake

Add marshmallows in between the other layers and place back into oven until golden brown.

Sweet Potato Casserole
Prep time: 25 mins
Cook time: 1 hour 40 mins
Total time: 2 hours 5 mins
Serves: 10
Ingredients
  • 4 1/2 pounds sweet potatoes
  • 1 cup granulated sugar
  • 1/2 cup butter, softened
  • 1/4 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/4 cups cornflakes cereal, crushed
  • 1/4 cup chopped pecans
  • 1 tablespoon brown sugar
  • 1 tablespoon butter, melted
  • 1 1/2 cups miniature marshmallows
Instructions
  1. Preheat oven to 425
  2. Clean and pierce sweet potatoes and bake for 1 hour or until tender
  3. Let stand until cool to touch (about 20 minutes)
  4. Reduce oven temperature to 350°.
  5. Slice open sweet potatoes and take out insides, place in a large mixing bowl
  6. Beat mashed sweet potatoes, granulated sugar, and next 5 ingredients at medium speed with an electric mixer until smooth.
  7. Spoon potato mixture into a greased 11- x 7-inch baking dish.
  8. Combine cornflakes cereal and next 3 ingredients in a small bowl.
  9. Sprinkle over casserole in diagonal rows 2 inches apart.
  10. Bake at 350° for 30 minutes.
  11. Remove from oven; let stand 10 minutes.
  12. Sprinkle marshmallows in alternate rows between cornflake mixture; bake 10 minutes.
  13. Let stand 10 minutes before serving.

 This is a featured recipe from …..

I hope you will enjoy:  

Comfy in the Kitchen on Thanksgiving.

 

It’s a Feasting in Fellowship Link up!!!

Please link up as many recipes as you like- Thanksgiving ones especially! All I ask is that you place my button (located on my side bar) onto your post. Please tweet or FB that you are sharing on Comfy in the Kitchen so friends can come and see! God bless you all- have a great weekend! Love to you, Janelle

 

 

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Testimony. Share it. You never know.


MusicPlaylist
Music Playlist at MixPod.com

(please play music along with the youtube video)

A Thousand Things

You’re gonna cry yourself to sleep

You’re gonna soak the pillow

for many weeks

You’re gonna cry

Why?

Why me?

But in spite of the ache

that doesn’t go away

You’ll be sharing your story

one rainy day

And at the next table somebody catches your words

He hear’s a truth that he’s never heard

He takes it back to the marriage he’d given up on

Hands it down to his daughter

who writes it into song

You didn’t know

A thousand things are happening in this one thing

Like a thousand fields nourished by a single drop of rain

So honey, wrap yourself in promise

while you wait the morning light

A thousand things are happening tonight

You’re gonna cry yourself to sleep

‘cause for the moment all that you can see

Is what you’ve lost , lost

Why me?

But in the midst of the most exquisite pain

you’re drawn into a peace that You cannot explain

and the praises you sing of a sovereign God

reach the girl whose last hope is gone

she never thought there was purpose in anything here

now the seed has been planted and it’s taking root there

You didn’t know

Chorus

 A thousand things are happening tonight

You’re gonna cry yourself to sleep

A thousand miracles you’ll have to wait and see

Beautiful music performed by: Christa Wells 

(a Relevant 11 performer who had me in awe)

 

 

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Homemade CrockPot Applesauce

 

 

Who would have thought that making applesauce was soooo easy? I have had numerous people tell me that after making this recipe, they vow never to buy store-bought again! I can’t say that will happen for sure..but I can say, this will probably be added to your “must make” Fall recipes each year! What child wouldn’t want to come home from a long day at school to the smell of  homemade applesauce?


 

Fresh apples from the orchard – I used Gala 
Peel

 

Core and slice

 

 

Chop into small chunks 
My little one did an apple project today…so this was a special treat for her..and me 🙂 
Make sure to discard peels in the trash, not disposal….peelings are  the worst for the disposal! (I have learned the hard way)
place your peeled and cut apples in the crock pot with 1/2 cup water and 1/2 sugar

 

 I like to sprinkle of cinnamon on top

 

 Turn on high for 4 hours- this is what it will look like. Leaving it like this is amazing..nice and chunky!

 

If you like it more “applesaucey” use a hand held mixer or an emersion blender right in the crock pot

 

 This is what it will look like

 

We love warm applesauce right out of the crockpot- you may cool it as well. Both are delicious

 

The perfect after school snack for this time of year!
 

My favorite apples for applesauce: Gala, Fuji, and Jonagold.

Homemade CrockPot Applesauce
 
Author: Janelle Nehrenz
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 10 Apples peeled and sliced
  • 1/2 cup water
  • 1/2 cup sugar (optional)
  • sprinkle of cinnamon
Instructions
  1. Put all in Crockpot for 4 hours on High.
  2. May use an emersion blender/ handheld mixer to make smooth..or you can leave chunky.
 

 

 

 

Enjoy…

~Janelle

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Mississippi Mud Cake

(Photo credit: King Arthur Flour)

This is one delicious homemade cake! I got the recipe from King Arthur Flour a few years ago and it has been the dessert my grandma always requests when we have gatherings. It is moist, the perfect amount of richness, and has a lovely mix of textures. Like Mounds bars? You will love this….

Melt the butter, then stir in the cocoa and hot water.

In a separate bowl, combine the flour, sugar, soda, salt, and espresso powder (optional)

Pour the cocoa mixture over the flour mixture like so…

Add the sour cream, eggs, and vanilla beating until smooth.

Pam a 9×13 pan and sprinkle with flour, pour batter in pan and bake for 30-45 mins in a 350 oven

Take cake out of oven and place on a wire rack. Let cool for one min, then add marshmallow topping-wait 2 more mins then spread over top evenly. Cool for an hour.

For ganache combine chocolate and cream in a microwave safe bowl and heat together for 60 seconds, stir. Heat another 30 seconds and stir again until you get a smooth texture. (yes, you may substitute chocolate topping for this- I recommend Dove)

Ahhh…there it is. Magical isn’t it?

Drizzle cake with ganache, sprinkle with coconut and diced pecans.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hour 15 mins
Serves: 15
Ingredients
  • Cake
  • 1 cup (2 sticks, 8 ounces) butter
  • 1/3 cup (1 ounce) Dutch-process cocoa
  • 1 cup (8 ounces) hot water
  • 2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
  • 2 cups (14 ounces) granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon espresso powder
  • 1/2 cup (4 ounces) sour cream
  • 2 large eggs
  • 1 teaspoon vanilla
  • Topping
  • 2 cups (11 ounces) Marshmallow Fluff or marshmallow crème
  • 1 cup (6 ounces) semisweet chocolate chips or chopped semisweet or bittersweet chocolate
  • 1/2 cup (4 ounces) heavy cream
  • 1 cup diced, toasted pecans
  • 1 cup toasted coconut, optional
Instructions
  1. Cake: Preheat the oven to 350°F.
  2. Grease and flour a 9″ x 13″ cake pan, or our 2-quart casserole pan.
  3. Melt the butter, then stir in the cocoa and hot water.
  4. In a separate bowl, combine the flour, sugar, soda, salt, and espresso powder.
  5. Pour the cocoa mixture over the dry ingredients, stirring to blend; the mixture will be a bit lumpy. Add the sour cream, eggs, and vanilla, beating till nearly smooth; a few small lumps may remain.
  6. Pour the batter into the prepared pan.
  7. Bake the cake for 30 to 45 minutes (longer for the casserole pan), or until a tester inserted into the center comes out clean.
  8. Remove the cake from the oven. Wait 1 minute, then spoon on the marshmallow; wait another 2 minutes, and gently spread the marshmallow over the surface of the cake. Allow it to cool to lukewarm, at least 1 hour.
  9. Combine the chocolate and cream in a microwave-safe bowl, and heat for 60 to 90 seconds, until the cream is very hot.
  10. Stir until the chocolate melts, and keep stirring till the mixture becomes smooth.
  11. Drizzle over the cake.
  12. Top with the diced nuts (and coconut, if desired).
Notes

Substitute Dove chocolate topping if you are not up to making the homemade chocolate ganache.

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Feasting in Fellowship Friday Link Up

Happy Friday Ladies!

We had such a beautiful link up last week- thank you to all who posted, tweeted and shared.

Here is a very beloved recipe from my Grandma Ruth- one of the delicious recipes offered in the FREE ebook “Comfy in the Kitchen on Thanksgiving”…. I hope you and your family enjoy this recipe as much as my family has!

Comfy in the Kitchen on Thanksgiving.

Grandma Ruth’s Homemade Noodles

Grandma Ruth’s Homemade Noodles
Prep time: 45 mins
Cook time: 2 hours
Total time: 2 hours 45 mins
Serves: 10
Ingredients
  • The Noodles:
  • 4 egg yolks
  • 2 eggs
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 3 Tbsp cold water
  • 2 cups flour plus more to desired consistency and for rolling
  • Chicken broth:
  • Small chicken cut up (legs, thighs, breast, wings)Throw away the bag of the insides.
  • Water enough to cover chicken
  • 2 tsp of chicken granules
  • 2 carrots
  • 1 stalk celery
  • 1 onion cut in half
  • 1 tsp black pepper
Instructions
  1. In a large bowl put in eggs and additional egg yolks and beat with a fork.
  2. Add salt and baking powder and water.
  3. Use fork and mix well again.
  4. Add one cup of flour at a time and mix with hands (take rings off your hands).
  5. Add flour slowly to form a ball. This will be sticky.
  6. Add more flour if you need to so that you can roll it out.
  7. Roll out on a floured surface using a floured rolling pin until medium-thin thickness.
  8. Sprinkle with flour on top and let dry for 2 hours.
  9. After 2 hours, roll up dough into a cylendar shape..it will be long.
  10. Cut in half and slice noodles with a sharp knife/noodle cutter/pizza cutter.
  11. Lift up and the dough will fall into a noodle.
  12. To make the broth:
  13. Place chicken parts in a large stock pot and pour water enough to cover chicken.
  14. Skim the top to get fat foam off.
  15. Add chicken granules, carrots, celery, pepper, and onion for flavor .
  16. Boil chicken until tender..simmer on low for about 40 mins.
  17. Pull out chicken and put in dish.
  18. You may add chicken back into the pot or use it for another recipe.( Our family likes just the white meat).
  19. Bring chicken broth to a boil, drop the noodles into the boiling broth and let simmer for 20 mins.
Notes

If you don’t want the chicken in your noodles you can save it for another meal. Grandma says her dad’s favorite was when my great-grandma would take that chicken and coat it in flour and fry it in a pan with butter. That sounds good to me!

Friday’s Top 3

Pumpkin Cream Cheese Bread with Cinnamon Glaze

Made By: Fearfully. Wonderfully

Overnight Crock Pot Oatmeal

Made By: Sugar- Free Mom

Sweet Potato Tangine with Couscous

Made By: Golden Reflections

It’s a Feasting in Fellowship LINK UP! Wohoo!!!! My favorite day of the week when I get to see what YOU have cookin! You are so awesome…did you know that? Anyways…please post as many recipes as you fancy, all I ask is that you put my button (located on my sidebar) on your post. I also LOVE it when you tweet/FB that you are participating in Feasting in Fellowship Friday! Thanks girls. Love to you, Janelle

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Stuffed Pepper Soup (Crock Pot)

This Stuffed Pepper Soup tastes like the “real” thing…it is so simple, yet SO satisfying. A meal in itself! Left overs are just as good…or you can take some over to your neighbor 😉

(this is a naturally allergy friendly food!)


Crushed tomatoes, tomato sauce, green peppers, red peppers, vegetable and beef broth, rice ( ground beef and seasoning not shown).


Brown ground beef in a large skillet and drain.


Dice peppers- I love the combo of red and green peppers- red peppers are a bit sweet and green peppers have a deep, earthy flavor.


Add all ingredients and seasonings into a crock pot and cook on high for 4 hours. You simply add uncooked rice and it will cook inside the broth! So easy.


A wonderful soup for a chilly Fall day. It smelled just like stuffed peppers in my home!

 

 

 

Stuffed Pepper Soup (crock pot)
Prep time: 20 mins
Cook time: 4 hours
Total time: 4 hours 20 mins
Serves: 8
Ingredients
  • 4 cups vegetable broth
  • 4 cups beef broth
  • 2 lbs ground beef
  • 1 28 oz can tomato sauce
  • 1 28 oz can crushed tomatoes
  • 1 cup uncooked rice
  • 2 green peppers (diced)
  • 2 red peppers (diced)
  • 1/4 cup sugar
  • 1 1/2 tsp salt
  • 1 tsp ground pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
Instructions
  1. In a large skillet brown ground beef.
  2. When done, drain ground beef in colander.
  3. In a crock pot add all ingredients – rice will cook in soup.
  4. Set on high for 4 hours.




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Unequally Yoked?

Hi Ladies!
This is a very common questions that my friends and I get asked…”what do I do if my husband is a non-believer?” When we were at Relevant, we decided to get together and answer the question as a group. We hope that if you or anyone you know is struggling in this way that this will help.


Women Living Well, Peak 313Time Warp WifeComfy In The  Kitchen and The Better Mom
Resources:

Courtney from Women Living Well’s article: Thriving in a Spiritually Mismatched Marriage. 

The book Power of a Praying Wife, by Stormie Omartian

The power of prayer helped in my own marriage! See Baptizm.

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Chicken Fried Rice

 

This is one of my favorite gluten-free, dairy-free, egg-free meals and better yet.. my entire family enjoys it too. It was inspired by my sweet friend Mem who is from Thailand. When I found out about my food allergies, Mem brought me over some fried rice and grilled Tilapia that melted in my mouth. When I left the table and came back, I noticed that my son was digging into my fried rice! What?! There were veggies in there and he was voluntarily eating them? Yahtzee! I have watched Mem cook before and thought I would give this fried rice a try! Here is my take on the dish ” Chicken Fried Rice”..notice that I process the chicken for quick marination. Love it!

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4-6 chicken breasts processed in the food processor. It processes quickly, so do not over process!

Soy sauce, olive oil, fresh garlic, brown sugar, sesame seeds
Place chicken and marinade in a dish and let marinate while you prepare the rice and veggies. Because the chicken is cut up, it will marinate quickly.
Place 2 diced carrots and 2 cups of frozen peas in boiling water that just covers. boil for appx 5 mins until tender.
Combine water and a high quality rice (I got this in the Asian aisle at my grocery store) There is a big difference between this and a minute rice.
See? I told ya! This is some beautiful rice.
Joyce Chen’s Ginger and Garlic Stir Fry Oil gets two big thumbs up! Heat this in a wok set on high.
Add your chicken and turn the heat down just a smidge. Stir fry time! Take a plastic spatula and continue to stir up the meat until it is cooked through.
Then, empty the meat out into a large bowl. Because I process the chicken, it resembles  densely ground chicken- but let me tell you, it is PACKED with delicious flavor from the marinade. When you are making dinner in a hurry- this is the way to go. Otherwise, it would take all day to marinate to get this amount of flavor into the chicken.
Add more wok oil and heat on high again. Add Rice. Season with soy sauce to your liking (I am using gluten free soy sauce here). Soy sauce is the “salt” in asian cooking.
Throw in the steamed veggies
And stir fry! Push down on the rice, then fluff, keep doing this until it is fried to your liking. About 6-8 mins.
Beautiful! A mix of carbs and veggies…now just add the chicken for some protein! The only things I can’t add? Gluten, Eggs, and Dairy..hehe- but, does it look like I am missing it in this meal? No way, Jose! (or as my 3 year old says “No, No, Jose!”)
I am not kidding when I say this was delicious….I had some for lunch the next day and my husband came home from work specifically to have this for his lunch too!
and guess what!!!!? It’s KID approved too!!!! YIPEEE!!!!! (it is so hard to get this kido of mine to eat veggies, he never said a word and ate this
up…YES!)
Chicken Fried Rice
Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Serves: 6-8
Ingredients
  • 4-6 Chicken Breasts
  • 1 cup Soy Sauce
  • 1 Tbsp olive oil
  • 4 cloves garlic (minced)
  • 1/2 cup brown sugar
  • 1 Tbsp sesame seeds
  • 2 cups water (for cooking carrots and peas)
  • 2 carrots (chopped)
  • 2 cups frozen peas
  • Prepared Jasmine rice (per package directions for 6 servings)
  • Soy Sauce for seasoning/stir frying
  • 4 Tbsp Wok Oil (I recommend Joyce Chen garlic and ginger)
Instructions
  1. Place chicken 2 breasts at a time in food processor and process.(Do not over process)
  2. When all chicken is processed place in a casserole dish
  3. Make marinade: soy sauce, olive oil, garlic, brown sugar and sesame seeds and pour over chicken.
  4. While chicken is marinating make rice according to package directions.
  5. In another saucepan add the 2 cups of water, peas and carrots and let boil for appx 5 mins.
  6. Add 2 Tbsp wok oil and heat wok on high heat.
  7. Add chicken and turn down heat slightly- stir fry with a plastic spatula until done.
  8. Empty chicken into a clean bowl.
  9. Add 2 more Tbsp of wok oil to wok and heat on high again. Add cooked rice, veggies, and soy sauce to your liking- stir fry. Pat the rice down, then fluff up and repeat until done.
  10. Add chicken and serve.
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MOPS Meal Planning for the Holidays and a Link UP!!!

I had the blessing of being invited to speak at our church’s MOPS (Mother’s Of Pre Schoolers) group today! The topic? Holiday Meal Planning! Wohoo! I had such a great time with these sweet moms. They were so great at asking questions and participating.

The Key Topics:

Choosing Your Menu: The “givens” are a salad, a bread, a dessert. Then choose a meat, starch (potato, rice, etc) and vegetable. You can have more than one of these, but make sure to have at least one of these when entertaining.

Ask for Help! No one can do everything, but everyone can do something! Ask family members to bring their “signature dish” or even let them know what you need made. Many times people enjoy making and bringing something.

Grocery Planning: Make a list of your recipes and ingredients- mark down the items that you do not have stocked. Double check the items you do have stocked (ex. flour). If you are buying a turkey for Thanksgiving- Make sure to start thawing it in the fridge 4 days in advance!

Prep– MANY things can be made the night before (Salads- do not add dressing or croutons until serving, desserts, and prep work such as dicing veggies) or the morning/afternoon of ( breads, and anything that can be kept warm in the crock pot for example, green beans) Do not be afraid to use your microwave to warm things up (I do this with mashed potatoes). Meats however, should ALWAYS be made last and served fresh and piping hot!

Introduced Comfy in the Kitchen’s FREE online E-book for ideas! 

Then, we walked over the the kitchen for a food demonstration. I choose to make the Pumpkin Trifle because it is super easy, tasty, and looks beautiful. These girls were so happy to step in and get cookin! 

Pudding being made in one bowl and the cake being crumbled in another.

Some of the ladies watching

This sweet friend of mine is comfy in the kitchen! She did awesome!

I have no idea what I’m doing and I’m never wearing that shirt again. But, I am loving the plastic gloves! LOL! Oh dear….help me.

Whala!!! This Pumpkin Trifle only stayed pretty for a couple seconds before it was taken back to the room and taste tested 🙂 We had enough ingredients left over to make an extra dessert to bless a special preschool teacher in the church.

Ladies, I strongly encourage you to look up and join your local MOPS (Mother’s Of Pre Schoolers) group if you are not already in one. It is a fantastic way to get out of the house and meet other moms in person. The internet is a wonderful thing, but nothing can replace real in -person relationships…By the way, many of these MOPS meetings are in churches that offer child care. (just sayin!)

Friday’s Top 3

 

French Breakfast Puffs

Made By: Kimberly’s Notebook

Spinach Squares

Made By: Homegrown Cozy

Bean Dip

Made By: A.Whole.New.Mom

Homemade Black Bean Dip

It’s a Feasting in Fellowship Link UP!

Please post as many recipes as you like. Simply add my button on the side to your post please. Tweet and FB that you are sharing on Feasting in Fellowship Fridays on Comfy in the Kitchen to get more viewers!!! Wohoo! Have a wonderful weekend ladies.

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Comfy in the Kitchen on Thanksgiving Ebook!!!!

Comfy in the Kitchen on Thanksgiving.


 

This book was debuted on one of my favorite blogs:  The Better Mom – make sure to visit me and all the amazing contributors over there!

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Simple Pumpkin Pie

Can you BELIEVE it’s November?!!! I don’t know about you, but when I think of autumn I think of pumpkin pie…I love the taste, smell, texture- you name it…. I even have a candle lit reminding me of one one of my favorite treats.

My hand is raised that this is no secret recipe…credit goes out to Libby! Wohoo! But, I have found that when I don’t have a lot of time I can make a delicious (and I am not kidding) 4 ingredient pie  and STILL have a  little piece of heaven.

Some may be offended that this isn’t completely homemade….thankfully I covered myself by stating that I am “Comfy in the Kitchen” and not a “Chef in the Kitchen” hehehe. I am a busy mom among a million other things (anyone, anyone?) So, to be completely transparent I want you to know my tricks of getting it all done….and this pie is one of them.

Top this pie with delicious homemade whipped cream and you will be a crowd pleaser indeed! Enjoy, sweet friends!

Simple Pumpkin Pie
Prep time: 5 mins
Cook time: 65 mins
Total time: 1 hour 10 mins
Serves: 8
Ingredients
  • 1 can (30 oz.) LIBBY’S Easy Pumpkin Pie Mix
  • 2/3 cup (5 fl.-oz can) Evaporated Milk
  • 2 large eggs, beaten
  • 1 unbaked 9-inch pie shell (I use Marie Calendar’s in your grocer’s freezer)
Instructions
  1. Preheat oven to 425
  2. Mix pumpkin pie mix, evaporated milk and eggs in large bowl.
  3. Pour into pie shell
  4. Bake in oven for 15 minutes.
  5. Reduce temperature to 350 and bake appx 50 mins more. Shake slightly to check if it is baked through.
  6. Cool on wire rack for 2 hours.
  7. Refrigerate before serving
Notes

Top with homemade whipped cream!

*Recipe credit goes to LIBBY’S

Want more recipes like this one for Thanksgiving? Check out The Better Mom where I am sharing my FIRST E-Book!!! It’s FREE!

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Shout out to Relevant 11 for Food Allergies! Wohoo!

Were you wondering what I ate at Relevant? lol…

We were in HERSHEY, PA and I couldn’t eat CHOCOLATE! EK!

But, let me explain myself here…I am SO ok with this. I will not embarrass God and complain…I will see the glory in this and all will be perfect through His ways.

I had plenty to eat. I was blessed beyond belief! There were times when the meals were not food allergy friendly and the hotel accomodated those of us who couldn’t eat off the menu- how thoughtful and compassionate. It really was no.big.deal.

Here we have grilled chicken, rice and green beans. Perfect! I could eat it all!

Gluten free pasta with veggies and chicken made especially for me  and the other food allergy ladies. It was really good!

And my personal FAV- Taco Day!!! No cheese and sour cream for me- but I loaded up with Jalps and salsa. (I went back for seconds..Shhh…)

SEE, This being allergic thing isn’t all that bad!

My girls with food allergies- please let this be an encouragement to you. I am a down home cook and lover of food…I am taking your hand with a smile and saying “We can do this!”

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