Minestrone Soup and Feasting in Fellowship Friday!

“So whether you eat or drink, or whatever you do, do all to the glory of God”

                                              -1 Corinthians 10:31

My sweet friend Courtney and I are in her kitchen simmering up some delicious and healthy Minestrone soup!  Come join us at  www.womenlivingwell.org to find out how to make it!
While you are there, make sure to scroll down…her blog posts on the Sally Clarkson Mom Heart Conference have been so inspiring and helpful to me this week! 

What a blessing Sister’s in Christ are to one another…


Join in “Feasting in Fellowship Fridays” by entering your link below!
* Please place on your blog post (with your featured recipe) that you are participating in “Feasting in Fellowship Fridays” with a link back to Comfy in the Kitchen! Thank you for sharing and God Bless you! Keep those recipes coming!
Love to you, Janelle
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Shrimp Scampi over Pasta

This is going to crack you up- Of all things, my 7 year old loves shrimp! It is his absolute favorite thing to eat! Trust me, we have to limit his intake because….well, shrimp can cost a pretty penny! I’d like to share with you my Little Guy’s favorite dinner… Shrimp Scampi (Oh, help me! lol)
Start with large, fresh, peeled and deveined shrimp (uncooked)- rinse with cold water in colander

Get the rest of your ingredients ready: Butter, lemons, pasta, garlic, parsley, olive oil, salt and pepper

Melt butter and oil over medium heat

Add 4 cloves of minced garlic

In another large pot, boil water with a Tbsp of olive oil- add pasta and cook until tender. 

squeeze juice out of 2 lemons into a small dish

After butter, oil and garlic is cooking for about 2 mins add shrimp salt and pepper – cook for about 5 mins until the shrimp turns from pink to white

Turn heat off and add lemon juice and parsley

Combine well

Drain pasta but do not rinse- pour pasta into shrimp mixture and toss

Garnish with more parsley and lemon slice! 

This was NOT a pose…he honestly gets THIS excited when he gets his favorite dinner.
 Bless his heart….my picky eater loves Shrimp Scampi!

Shrimp Scampi over Pasta
1 lb of large uncooked shrimp, peeled and deveined (and on sale!)
3/4 lb linguini or pasta of your choice
4 Tbsp butter
3 Tbsp olive oil (1 tbsp is for water)
4 cloves minced garlic
1 Tbsp parsley
1/4 cup lemon juice (appx 2 lemons)
salt and pepper

Rinse shrimp in colander. Start to boil water in large pot with 1 tbsp of oil- when boiling add pasta and cook until tender. drain do not rinse. In another large pot melt butter and oil over medium heat. Add garlic and saute for 2 mins. Add shrimp, salt and pepper- allow to cook for appx 5 mins until shrimp turns from pink to white. Turn off heat add lemon juice and parsley. Toss in pasta- combine well. Enjoy! 



I am participating in Titus Tuesdays and Tasty Tuesdays- Please check these wonderful sites out for more delicious recipes from fellow bloggers! YUM!


Beauty and Bedlam
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Freshly Squeezed OJ and ABF Breakfast

Who doesn’t love a nice cool glass of freshly squeezed orange juice?! For some reason, I get a little excited about it..haha. Can anyone argue that if you luck out and get a glass of this liquid gold at a restaurant, you feel just a little *special*?
This Sunday was my turn to treat our Adult Bible Fellowship (ABF) to breakfast…because cooking is my gift, I wanted to do my God’s best for my brother’s and sister’s in Christ. Here I am with my daughter making some freshly squeezed OJ…it is so simple and fun to make..take a look!
Taking oranges out of bags….juicer ready to go! 
Sunkist Florida oranges
I have a very easy to use Braun Juicer, it is inexpensive and works great!
Here, my daughter is doing all the work-she is only 5!  
The inside of the orange after being juiced. NOTE- 1 orange produces about 4 oz of juice.
The pulp stays on top of the juicer (you can add your desired pulp amount)
The delicious juice collects in the container at the bottom
Our orange tower 🙂
My sweet little taste tester! 
Ahhh…delicious! 
The breakfast I brought in this morning. Anything look familiar? Ham and Cheese quiche, mixed berries, crumb cake, chocolate croissants (I simply used Pillsbury and rolled them up with mini chocolate chips in the center), and……freshly squeezed orange juice! 
One of our brother’s in Christ enjoying fellowship before ABF starts! (with, of course, a glass of OJ!) Thanks Brad!

Please let this post be an encouragement to join a church or ABF if you don’t already have one…
“For where two or three come together in my name, there am I with them” Matthew 18:20

“Let us not give up meeting together, as some are in the habit of doing, but let us encourage one another-and all the more as you see the day approaching” Hebrews 10:25

“A Christian without a church is like a fish out of water”
If you do belong to a church, please consider sharing your gift with others. It is such a blessing to those around you, but even more so for you as you feel the Lord’s presence as you serve! Whether it is child care, teaching, cleaning, singing, cooking- God smiles when he sees what His people are doing for the Kingdom! 
“In all things I have shown you that by working hard in this way we must help the weak and remember the words of our Lord Jesus how He Himself said ‘It is more blessed to give than to receive'” Acts 20:35
Thank you and Enjoy!
Love to you,
Janelle

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Feasting in Fellowship Friday/ Featured Recipe







To learn how to make quick and delicious calzones, come visit me over at www.womenlivingwell.org! (If you love cheese, this is the recipe for you!)

Join in “Feasting in Fellowship Fridays” by entering your link below!  

* Please place on your blog post (with your featured recipe) that you are participating in “Feasting in Fellowship Fridays” with a link back to Comfy in the Kitchen! Thank you for sharing and God Bless you! Keep those recipes coming!

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Homemade Meatballs

Making homemade meatballs is so easy and a lot less expensive than purchasing pre-made! Here is the recipe that has been in my family for 4 generations. You will love how moist they become after simmering in a large pot of sauce all day….top them on spaghetti for dinner and make a delicious meatball sub for lunch the next day! 
recipe

In large bowl add ground chuck, eggs, parsley, salt, pepper, bread crumbs, parmesan cheese, chopped onion, and milk
Combine well with hands 

Heat oil on medium -high heat

Roll meat mixture into balls about the size of a golf ball

brown for about 5 mins  
turn over an brown on the other side 

You do not have to cook all the way through…just brown on both sides. This will give it color and flavor. 

Place in your sauce 

Let simmer for 4-6 hours on stove. The meatballs will finish cooking in the sauce. 

Whala! 

Delicious.

Serve with Grandma Ruth’s Spaghetti Sauce!

Meatballs
2 lbs ground chuck
2 eggs slightly beaten
1 Tbsp of parsley
1 tsp salt
1 tsp pepper
1 cup unseasoned bread crumbs
1/4 cup parmesan cheese
1/2 cup chopped onion
1/2 cup milk
Mix well, form into balls (golf ball sized), cook in hot olive oil. Brown on both sides and let simmer in sauce for 4-6 hours on stove. 
Thank you Grandma..I love you so much. Thank you for being such a good example of a Godly wife!



I am participating in Titus Tuesdays and Tasty Tuesdays- Please check these wonderful sites out for more delicious recipes from fellow bloggers! YUM!


Beauty and Bedlam
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"Easy Peesy" Broccoli Cheesy Soup

 There is a wonderful restaurant in a rural area of Ohio called “The Barn”…. Anyone who has ever gone there knows about their delicious Broccoli Cheese Soup…I was talking to one of my friends, Margaret, over the weekend and she said she found a recipe just like it! Well…you know me, I just HAD to try it out! Here it is…simple and delicious, my favorite combo! Enjoy!

Saute butter and onions until soft

Add broth and bring to a boil

I used a steam pack of broccoli and simply microwaved it for 6 mins

Add noodles into the butter/onion/broth mixture and boil for 5 mins until noodles are softened.

Trim off stems of broccoli and chop finely
Add broccoli to soup and season with garlic powder
Add milk and cheese and let simmer until melted – season with salt and pepper
You will love this!

“Easy Peesy” Broccoli Cheesy Soup
3/4 c. chopped onion
3 T butter
3 c. chicken stock
4 oz. very thin noodles
1/2 t. salt
1-10 oz. pkg frozen, chopped broccoli, cooked according to directions & finely chopped
1/2 t. garlic powder
3 c. milk
1/2 lb. velveeta
pepper to taste

saute onions in butter until tender. add chicken stock & heat to boiling. add noodles & salt & cook for approx. 3 minutes. stir in broccoli & garlic powder & cook 4 more min. reduce heat & add milk & cheese, stirring constantly until cheese is melted. season w/ salt and pepper to taste.
Thank you Margaret!!! 


I am participating in Titus Tuesdays and Tasty Tuesdays- Please check these wonderful sites out for more delicious recipes from fellow bloggers! YUM!


Beauty and Bedlam
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Baked Potato Buffet/ Feasting in Fellowship Fridays

A “Baked Potato Buffet” is such a simple yet delicious side to make for your family dinner or for a large crowd. You can prepare all of your “dressings” ahead of time and keep your potatoes warm by wrapping in foil….giving you more time to prepare you main course. 


Baked Potato Buffet
(recipe may be multiplied)
4 Idaho Potatoes
4 tsp olive oil
coarse salt
Toppings on the side as desired (shown is butter, sour cream, bacon, and cheddar cheese)
Preheat oven to 400 degrees. Pierce potatoes with a fork on the top and bottom of each potato. Rub with oil and sprinkle with salt. Place in oven for 1 hour until fork penetrates easily. If making ahead you may wrap in foil to keep warm. 
*For microwave directions, wash and pierce potatoes and place on a plate. Microwave on high for 8 mins until tender. You will not have the nice consistency that you would in the oven, but it will still work! 
Join in “Feasting in Fellowship Fridays” by entering your link below!  
* Please place on your blog post (with your featured recipe) that you are participating in “Feasting in Fellowship Fridays” with a link back to Comfy in the Kitchen! Thank you for sharing and God Bless you! Keep those recipes coming!

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Baked Potato Soup


Isn’t it funny how at 9 am in the morning I am already wondering to myself “What am I making for dinner tonight?”
It is a brisk day in February… there is still snow on the ground, the wind is blowing….and I am blessed to be in my warm home.  I think I will take the day to spend at home with my sweet little girls and make our favorite “Baked Potato Soup”.
Potatoes, cheddar cheese, milk, chicken broth, onion, carrots, celery, flour,
 salt/pepper
Prep your veggies by dicing carrots, celery and onions

 

Fry bacon in medium sized pan until done (med/high heat)

 

 
Drain on paper towel covered plate
Leave bacon renderings (grease) in pan and add veggies.
Saute veggies until tender.
Add flour to make a paste on top of veggies 
Add broth and whisk well
Add milk
Add diced potatoes
Simmer on reduced heat for 20 mins until potatoes are tender
Add Cheddar cheese
Stir well
Garnish with green onion, bacon and cheese and salt and pepper as desired
Baked Potato Soup
 
Author: Janelle Nehrenz
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • ½ lb bacon
  • ½ cup chopped celery
  • ½ cup chopped carrot
  • ½ cup chopped onion
  • 3 tbsp all purpose flour
  • 2 cups canned chicken broth
  • 2 cups milk
  • 10-12 russet potatoes peeled and diced
  • 1 cup shredded sharp cheddar cheese
  • Garnish- chopped green onions, additional cheese and crumbled bacon
Instructions
  1. Fry bacon in a skillet, place on paper towel to drain and preserve 2 tbsp of bacon grease in skillet.
  2. Add celery, carrot, and onion and sauté until they soften (5 mins).
  3. Add flour and stir.
  4. Whisk in broth and milk.
  5. Add potatoes and bring to a boil.
  6. Reduce heat and simmer until potatoes are tender, about 20 mins.
  7. Add cheese and stir.
  8. Season as desired with salt and pepper.
  9. Add garnish as desired.
 

Baked Potato Soup
½ lb bacon
½ cup chopped celery
½ cup chopped carrot
½ cup chopped onion
3 tbsp all purpose flour
2 cups canned chicken broth
2 cups milk
10-12 russet potatoes peeled and diced
1 cup shredded sharp cheddar cheese
Garnish- chopped green onions, additional cheese and crumbled bacon

Fry bacon in a skillet, place on paper towel to drain and preserve 2 tbsp of bacon grease in skillet. Add celery, carrot, and onion and sauté until they soften (5 mins). Add flour and stir. Whisk in broth and milk. Add potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 mins. Add cheese and stir. Season as desired with salt and pepper. Add garnish as desired.

This recipe was featured on www.womenlivingwell.org

For more “featured” recipes please check this site every Friday!
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A "Room Mom’s" Valentine’s Day!

Me and my little Princess at her Preschool Valentine’s Party! 

I absolutely LOVE being a room mom for my children. The festivities, excitement, decorations, giggles, games and treats are all a part of special days I get celebrate with my youngsters. I soak up the time I can be with them at their schools…I love getting to know their teachers, their friends, and the way their little personalities shift when they are in a different enviornment. I especially delight in my children’s faces as they light up when they see “Mom” walk through their classroom door. Thank you God for this blessing…..

My role tomorrow is supplying the “cupcake station”…and here is what I have ready! 


 24 (undecorated) cupcakes ready to go for tomorrow’s big Valentine’s Day Party!  If I had all the money in the world, I would buy every mother one of these carriers! I got my Cupcake Carrier from Crate and Barrel. Love it! 


Individual cups filled with frosting for the children to frost their own cupcakes
And a buffet of toppings! I simply placed Valentine’s M&Ms, heart sprinkles, red sprinkles, mini chocolate chips, and sweethearts in a muffin tin.
We had some extra, so I let my children have fun decorating some tonight..
They asked if they could give them to their friends next door…OF COURSE!!!! 
My Children with serving hearts…LOVE in action.

Can’t wait for tomorrow!!!


Valentine’s Day with Jesus
Jesus does not send perfumeTo linger in the airInstead He sends salvation, sweetTo show how much He cares. He doesn’t bring me candy heartsIn boxes of delightInstead He always lets me knowI’m precious in His sight. He doesn’t pass out pretty cardsTrimmed in shades of redInstead He gave His life for meHis precious blood was shed. He doesn’t hand out fancy giftsLike we would send to motherInstead He sends a message clearTo always love each other. He doesn’t give me teddy bearsThat whimper, “Please be mine”Instead He gave His heart to meI wear it all the time. He doesn’t give me roses, pinkFor all the world to seeInstead He gave eternal lifeThat’s good enough for me. Author/Written By:Marilyn Ferguson

Happy Valentine's Day Everyone! 
Love to you, 
Janelle 
©2003

 

Trimmed in shades of red

 

 

 

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Molten Chocolate Lava Cakes and Link Up!

Check out this delicious recipe for Molten Chocolate Lava Cakes at www.womenlivingwell.org!
The perfect dessert to make for your Sweetheart on Valentine’s Day!
Jesus Replied “Love the Lord, Your God, with all your heart, with all your soul and with all your mind. This is the first and greatest commandment. And the second is like it: ‘Love your neighbor as yourself'”

-Matthew 22:36-39

Join in “Feasting in Fellowship Fridays” by entering your link below!
* Please place on your blog post (with your featured recipe) that you are participating in “Feasting in Fellowship Fridays” with a link back to Comfy in the Kitchen!
Thank you for sharing and God Bless you! Keep those recipes coming!
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10 Things my children have learned while cooking with Mom





10 Things my children have learned while cooking with “Mom”
  1. Putting on an apron turns an ordinary child into a “Jr. Chef”
  2. 1 cup of flour really means 2 half cups of flour when cooking with 2 children.
  3. Flour and sugar look similar, but they don’t taste the same.
  4. Vanilla smells soooo good, but if you sneak and taste it, you will be sorely disapointed.
  5. Mom has invisible eyes on the back of her head, when she turns her head, she still sees you sneaking cookie dough out of the bowl.
  6. Wash your hands before you cook, don’t lick the spoon until we are done, don’t pick your nose, and finally..sneeze into your elbow and NOT into the brownie batter.
  7. Vegetable oil is not fun to clean up.
  8. Raw eggs and raw meat have “germy bugs” in them- don’t touch!
  9. Turning on the inside oven light is SO cool.
  10. Don’t hit your sister or attempt to push her off her chair..you will be demoted from a “Jr. Chef” to an ordinary boy again.

* We are making something SOOOO delicious right now for Valentine’s Day! Can’t wait to share…it will be on www.womenlivingwell.org this Friday! (Yes, it includes CHOCOLATE!) 




LOVE to you!
Janelle 


I am participating in Living Well Wednesdays at www.womenlivingwell.org! 

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Crescent Chicken


*Comfy in the Kitchen’s “Most Pinned” recipe!!! 290 thousand pins!
Wow! Go Nana B! 

This delicious recipe comes from my Grandma (or “Nana B” as we call her)…I have wonderful memories coming home from college to this delicious home cooked meal. It has become one of my husband’s favorites too. I like serving it along side of mashed potatoes …. the cream of chicken soup serves as a delicious gravy. Enjoy this simple yet delicious meal! 
~Janelle 
Crescent rolls, chopped and cooked chicken (I simply boil chicken breasts and cut), cheddar cheese, cream of chicken soup (milk).
Make soup in a medium saucepan using milk according to directions.  
Lay out one crescent roll at a time and place appx 3-4 bite sized pieces of chicken and appx 1Tbsp of cheese in the center of each triangle. 
Gently roll up
Seal edges by pinching the dough. (You will not get perfection, just make sure the filling cannot leak out)
Place all of your rolls in a 9×13 dish (I love my Pyrex 9×13- this brand lasts forever) and pour soup mixture over top ( salt and pepper as desired).
Bake at 350 for 30 mins until crescents are golden brown
Serve with mashed potatoes and your choice of veggies! 
A combination of buttery crescent roll, melted cheddar and juicy chicken…Mmmm…
Crescent Chicken
Author: Janelle Nehrenz
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1 (8 or 6 jumbo count) package refrigerator crescent rolls
  • 2 cups chopped cooked chicken
  • 1 cup shredded cheddar cheese
  • 1 can cream of chicken soup
  • 1 can of milk (using soup can)
Instructions
  1. Preheat oven to 350
  2. Prepare soup using milk and set aside.
  3. Separate crescent rolls.
  4. Spoon chicken and cheese onto each crescent; roll and seal to enclose filling.
  5. Place in a 9×13 baking dish.
  6. Pour soup over rolls.
  7. Bake at 350 uncovered for 30 mins.

*This post contains affiliate links, which means that if you click on one of the product links, I’ll receive compensation for purchased items through Amazon.com 

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Easy Taco Dip

 Who doesn’t love a good taco dip? This deeeelicious dip is quick, easy, and can be made ahead of time and refrigerated until guests arrive.  I have a feeling this isn’t going to last long tonight at my house!
 So, who is going to win Packers or Steelers? 
Enjoy!
Spread 1 can of refried beans on a large serving dish
In large mixing bowl mix cream cheese, sour cream, and taco seasoning packet
Spread that mixture over top of beans 
Layer salsa (If I don’t make my own salsa, I use Garden Fresh Gourmet- it is amazing)
Top with cheddar cheese (I finely shred cheese in most mexican dishes I make)
Top with shredded lettuce and garnish with olives
Wanna bite?! 
MMMMmmm…
Easy Taco Dip

1 16 oz can refried beans
1 8 oz package cream cheese softened
1 16 oz container sour cream
1 packet taco seasoning mix
1 16 oz jar salsa
2 cups shredded cheddar cheese
2 cups shredded lettuce (I purchased pre-shredded)
1 6oz can black olives drained and sliced
Spread refried beans on a large serving dish. Beat cream cheese, taco seasoning, and sour cream with mixer and layer over top of beans. Layer salsa, cheese, lettuce and garnish with olives. Serve with tortilla chips.
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Black Bean Soup and a Give Away!!

Feasting in Fellowship Fridays
Food is a extraordinary blessing… it involves every one of our senses. The smell, the sight, the texture, and yes–the sound of food is incredible! The cracking of a nut shell, soup boiling on the stove, ground beef frying in a pan, a small hand fishing in a bowl of chips… all bring their unique sound to the symphony of life.
Every bite, every sound, and every smell is a wonderful gift from our Lord, however, like all blessings if we misuse it, it can be destructive. The Bible tells us in Proverbs 25:16 that if we eat too much of a good thing we’ll get sick. So true in every area of our life, teaching us that moderation is key.
~Darlene Schacht
In Reshaping it All: Motivation for Physical and Spiritual Fitness, authors Candace Cameron Bure and Darlene Schacht inspire us to take care of our earthly temple, enjoy food as a gift from God, and stop abusing it just because it tastes great. Using biblical principles and practical advice, Reshaping it All is a motivational tool that helps us get on track to a healthier lifestyle, and stay there!
Ladies, I have just received THREE copies to give away today!! Wohoo! Just leave a comment on this post, and I will enter your name in the draw. Tell your friends too!
I’ll announce the winners here on Monday!
Visit co-author Darlene Schacht at her blog, The Time Warp Wife.
Check out www.womenlivingwell.org for this delicious 
Black Bean Soup recipe….
Soup is the best comfort food to get us through the cold winter!  

Join in “Feasting in Fellowship Fridays” by entering your link below!
* Please place on your blog post (with your featured recipe) that you are participating in “Feasting in Fellowship Fridays” with a link back to Comfy in the Kitchen! Thank you for sharing and God Bless you! Keep those recipes coming!

 

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Easy Pizza Panini’s

I enjoy making this delicious sandwich on busy evenings. It is quick, easy, and pleases the entire family. Add a soup or salad and you have a great meal!
1 loaf focaccia bread (you can find these at your grocers bakery, but I purchased this Asiago bread at Panera-I asked them to slice it in half for me), provolone cheese, pepperoni, diced fire roasted tomatoes. 
Open bread and add the cheese and pepperoni 
On other half add roasted tomatoes 
Place on heated Panini press (if you do not have a press you can make this like you would a grilled cheese on the stove)
Press and cook until top is lightly browned and cheese is melted
Slice like you would a pizza and serve!(I made tomato basil soup with oyster crackers along side)
Easy Pizza Panini’s
1 loaf focaccia bread
1 cup pepperoni
10 slices of provolone
1/2 cup fire roasted diced tomatoes
Press and serve. Simple and tasty!
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Sweet Potato Homefries



I love sweet potatoes, but my husband does not…fancy that. I can’t tell you how many times I have tried to make them edible for him, but he has never shown an interest….until now! I am so excited to share the winning sweet potato recipe my husband finally enjoyed!


 I paired these up with a pork tenderloin and green beans for a delicious homemade meal. 



Peel 4 large sweet potatoes 
Shred with a cheese grater 
Remember when I told you my husband didn’t particularly like sweet potatoes? Well at this point of me making them was when he came in from work. As I cooked and he told me about his day, he preceded to take a huge handful of the shredded potatoes and popped them into his mouth! It dawned on me that he thought they were cheese!!!! HA! (yes, he was surprised, lol) 
In a large skillet heat 1/4 cup butter on med-high
Fry potatoes until lightly browned and soft- then sprinkle with brown sugar 
A great accompaniment to a pork tenderloin…enjoy!


Sweet Potato Homefries
4 large sweet potatoes
1/4 cup butter
1/2 cup brown sugar
Peel potatoes and shred with a cheese grater. Heat butter in large skillet on med high heat. Add potatoes and cook until lightly browned and soft (about 10 mins). Sprinkle with brown sugar and serve!

Beauty and Bedlam

I am participating in Titus 2sdays and Tasty Tuesdays…for other recipes or words of encouragement see these two sites!

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Fried Nutella Ravioli

WOWSA, is this ever good!!!! If you are a Nutella fan like I am, you are going to be amazed how tasty this dessert is…and it is so easy to make! Thank you Giada De Laruentiis, over at Food Network, for sharing this winning recipe! LOVE IT!

Nutella, wonton wrappers (in the produce section of the grocery store), an egg, nuts (optional)

Lay out a won ton wrapper on a cutting board. Crack egg and scramble in a bowl. Brush egg on all 4 sides of wonton wrapper. Spoon Nutella in the center of the wonton wrapper and place pecans on top.

Fold over making sure all sides are sealed. 

Heat vegetable oil in a large pan on high. When it starts to boil add the raviolis and turn the heat down to med-high. 

flip over and brown on both sides (doesn’t take long!) 

Transfer to a paper towel lined plate 

I warmed Nutella and drizzled the plate with it..set 3 raviolis on top, sprinkled with powdered sugar, added a scoop of ice cream with whipped topping and a strawberry garnish!

Fried Nutella Ravioli


16 Wonton wrappers
1 egg beaten
1 cup Nutella
1 cup pecans
1 small container of vegetable oil
(powdered sugar, ice cream)

Brush all sides of a wonton with egg. Place a dollup of Nutella in the center and top with a pecan. Fold in half making sure all sides are sealed. Heat oil in a large pan on stove (high heat). When the oil is hot place the raviolis in the pan and turn the heat down to med-high. Let brown and flip over. Transfer raviolis to a plate covered with a paper towel. Transfer to a dish and garnish to your liking!
Enjoy this, I sure did!
~Janelle 

Beauty and Bedlam
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Sweet and Sour Lit’l Smokies

What a busy season of life I am in! With a 7, 5, and 2 year old some days seem to whiz right by me! I have this “one day” of the week that is especially busy (do you know what I’m talkin about?) So, that day, dinner gets less attention and is catered more towards the children…it makes it easier on Mom to get everyone fed and out the door for basketball! On our busy day this week, we had Sweet and Sour Lit’l smokies, mac n cheese, and a salad. A very simple yet palatable meal for the little ones…Don’t underestimate this recipe…is is goooooood…I also substitute frozen cocktail meatballs for appetizers when company comes over. I am sure many of you have made this over and over again, just like me! For those of you who haven’t…you are going to love it! Enjoy! ~Janelle

1 package of beef lit’l smokies, ketchup, grape jelly and a crockpot (this is my mini- crockpot)
It is that easy….3 ingredients.
Stir well, put lid on and let cook for 3 hours. 
Whala! These are also great served as an appetizer (don’t forget the party picks!) 
Sweet and Sour Lit’l Smokies
1 package lit’l Smokies
1 cup ketchup (yes, you can use Chili sauce, lol)
1 cup grape jelly
Stir together and place in crock pot for 3-4 hours until done. This recipe may be multiplied as needed!
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Chicken Enchiladas

I absolutely LOVE this recipe…now that I think about it, it was the recipe I made when I had my first “dinner party” 9 years ago. I also made this dish a couple weekends ago when we had our dear friends over for “Mexican Night” and a game of Balderdash! Let me tell you…the leftovers are every bit as tasty. I paired these enchiladas up with refried beans, homemade salsa and chips, and corn cake. Muy delicioso!!!!! Enjoy! ~Janelle

Making the sauce: cream of chicken soup, sour cream, chopped green chiles, cumin, green onions 
Place in a large pot on the stove over medium and stir/heat and set aside. 

Boil chicken, let cool and cut into bit sized pieces.

Shredded jack and cheddar
Place tortillas on dish and heat in microwave for 1 min to soften (some people like to dip these in hot oil one at a time, but this is easier and saves some calories)

Place about a handful of chicken and cheese into the center of each tortilla

fold up the short sides and roll up

place open side down in a 9×13

pour sauce over top

sprinkle with remaining cheese

bake in a 350 oven for 30 mins, then broil top for appx 5 mins until lightly browned

Serve! This seriously is so good…

Our Friends Terry and Becky~ Thanks for joining us for dinner! Love you guys! 
Chicken Enchiladas
4 Chicken Breasts 
2 cans of cream of chicken soup
1 small can chopped green chiles
1 cup sour cream
1/2 cup chopped green onions
1 tsp cumin
1 package flour tortillas
1/2 lb cheddar cheese
1/4 lb monterey jack cheese
Boil chicken breast in water until cooked through, cool and dice. Combine next 5 ingredients, heat and set aside. Place tortillas on plate and microwave 1 min to soften. Fill middle of each tortilla with chicken and cheeses. Fold short ends in and roll up. Place open side down in a 9×13 pan. Pour heated mixture over all of tortillas and use rest of cheese to sprinkle on top. Bake at 350 for 30 mins then turn broiler on and broil until lightly browned (appx 5 mins). MMmmmm….

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3 Ways to Eliminate Bad Habits – And a Link Up!

It’s Feasting in Fellowship Friday, and we have a guest blogger today, my friend and fellow blogger Darlene Schacht.
Darlene is an ordinary mom, living an extraordinary life, because of who she is through Jesus Christ. As help-meet to her husband Michael, she guides and nurtures their four children, leading them toward a deeper walk of faith.
Her work has been published in anthologies by Thomas Nelson, Tyndale Publishing and Adams Media. As well she has co-authored a book with actress Candace Cameron Bure called, “Reshaping it All: Motivation for Spiritual and Physical Fitness.”
You can find her blogging at Time-Warp Wife where she empowers wives to joyfully serve.
Today Darlene is sharing 3 ways to eliminate bad habits, and stay comfy in our jeans!

3 Ways to Eliminate Bad Habits

Eliminating bad habits is definitely not the easiest thing to do. Nail chewers have probably heard of–maybe even tried–the nasty tasting polish that reminds us to keep our fingers off the lips. And those of you who are lip lickers, have likely felt the sting of cracked lips in the winter. Habits range anywhere from picking skin, to blinking our eyes, to grinding our teeth. Most of us have them, yet most of us wish we didn’t.

Today I’m focusing on eating habits–exchanging the bad for the good. Overeating, eating the wrong foods, and eating for comfort are few among many habits we’d like to see changed.

Let’s look at three ways to start doing that:

  1. Listen

    Looking at the thin eaters in my life, I’ve noticed that those who’ve successfully lost weight and kept it off, or those who have never been concerned about weight are the ones who exercise their ability to distinguish hunger from emotion, necessity from luxury, and appetite from passion. Essentially they eat to survive, while others survive to eat.

    Have you ever stuffed yourself with so much junk food, and then vowed never to touch it again? Why? What reward did you get? Payoffs will differ depending on personality: a buzz, entertainment, attention, stress relief, comfort, etc.

    Food can be a comforting entertainment that one seeks to fill a void when that void is calling for something else. The best solution one can find is this: “listen.”

    Find out what that something else is. Maybe you’re just bored, you might be depressed, or possibly you’re looking for something to ease your discomfort. Food is easy to grab on the go. It’s an uncomplicated, effortless, and simple solution to our needs, but it isn’t necessarily the best fuel to keep you moving ahead. Listen to the signs of your body to determine what and how much you require. Decipher it from what you desire. The two are completely different–master this concept and you’ll be a thin eater.

  2. Quench Appropriately

    Many dieters who have successfully lost weight have discovered what are known as “transfer addictions,” meaning that while they’ve mastered their addiction to food, they’ve transferred their focus from one addiction to another.

    Let’s look at it this way: if you’re getting the desired attention you need from eating like swine on a Saturday morning, as soon as you remove the trough you’ll likely find something else that draws just as much attention to you. The alternative solution may not be a better one.

    Remember the story of the Samaritan woman who came to draw water? It’s found in John chapter 4. While the disciples were out, Jesus met a woman at the well, and asker her for a drink. He knew that this particular woman had a void inside her that led her to thirst for something more in her life. It moved her to return to the same proverbial well time and again hoping to fill her pain with something that would last—something that would quench her thirst, until finally He came offering an everlasting well of hope. Maybe this void resulted in failed marriages time and again, since we know she had five. One can only guess, but we do know that the same Spirit of life in Christ Jesus is there for us too.

    Earthly things can fill the void for a moment, maybe even a week, but when we are quenched by the Spirit of comfort we a satisfied from within, no longer having a need return to the well time and again.

  3. Flee and Pursue

    Losing weight is a life-changing experience that for many women has resulted in a spiritual vacuum of sorts. Any time we eliminate things from our life, we create a need to be filled. That’s a great thing when you’re filling up with Christ. Not such a good thing when we give up cola, but crave sugar so much that we pop chocolates all day. We’re complicated beings, aren’t we? The simple solution is to replace our wants with His (more of you, Lord—less of me), and bad habits with good.

    It’s one thing to flee bad habits that hinder our walk, but it’s equally as important to pursue habits that are better. Consider this verse, 2 Timothy 2:22, “Flee the evil desires of youth, and pursue righteousness, faith, love and peace, along with those who call on the Lord out of a pure heart.”

    Truly changing from within is a two-part process (while maybe it’s a trillion part process, but we’re narrowing it down to two here) that must be followed in order to achieve real success. The first is turning away, and the other is moving forward with a thirst to be filled.

    Consider Matthew chapter twelve where Jesus said, “When the unclean spirit is gone out of a man, he walketh through dry places, seeking rest, and findeth none. Then he saith, I will return into my house from whence I came out: and when he is come, he findeth it empty, swept, and garnished. Then goeth he, and taketh with himself seven other spirits more wicked than himself, and they enter in and dwell there: and the last state of that man is worse than the first. Even so shall it be also unto this wicked generation.” – Matthew 12:43-45

    This prophecy was in relation to those of that generation who rejected Christ, but it also serves well to describe the danger of an empty home, and importance of filling our heart with good.

    Let’s look at that concept in relation to living well. You can clean a house—eliminate bad habits, until your temple is swept to empty—but if you don’t fill that house with something better, you’ll eventually fill it with something worse. The goal is to concentrate on good habits in addition to eliminating the bad.

    Let’s look at a few ways we can fill an empty house:

  • Replace 1/3 of your diet with fruit and vegetables
  • Start each day off with prayer and Bible study
  • Find like minded friends
  • Join a support group
  • Seek out healthier places to eat
  • Spend more time planning and preparing good meals
  • Walk
  • Exercise
  • Drink water
  • Clean your house
  • Pray for the comfort of the Holy Spirit!

If you are planning on making life changes, giving up some of the foods that you like, and ultimately taking off weight, ensure that you replace every one of those bad habits with good. Flee and pursue!

You are loved by an almighty God,

Darlene

For comments or questions, contact Darlene at:
darlene[at]darleneschacht.net

If you like this post, you’ll love the new book Darlene recently co-authored with actress Candace Cameron Bure: “Reshaping it All: Motivation for Physical and Spiritual Fitness,” available at Amazon

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What I learned from reading: Reshaping It All and Candace’s Oven Roasted Asparagus

I had the pleasure of reading this wonderful book over this past long weekend while vacationing with my husband in the mountains. It felt so nice to curl up with a blanket next to a huge fireplace and read something truly inspiring! “Reshaping it All” is written by Candace Cameron (Who is featured on the ABC family drama “Make it or Break It” and who starred as DJ on the beloved show “Full House”) and co-authored by Darlene Schacht (Founder and former Editor of Christian Women Online magazine, and author of www.the-time-warp-wife.com) Candace shares her life song with us by unveiling the struggles she has had with food. She explains how her faith in God has helped her achieve her goal of being healthy inside and out.

I would like to start out by sharing with you my “dog eared” pages…these are the quotes that really spoke to me:

” If you want something you’ve never had before, you have to do something you’ve never done before”
-Author Unknown (p 44)


” Stay in communication with God, monitor your behavior, and buddy up with a partner” (p 57)


” There is a popular term in the land of the lean called HALT- are you Hungry, Angry, Lonely, or Tired? If you are hungry than proceed but if you are responding to an emotion than HALT!” (p 60)


“Submit yourselves, then to God. Resist the devil, and he will flee from you” (James 4:7) “When we resist temptation it eventually leaves” (p 83)


“In scripture after scripture the Bible stresses the importance of controlling our bodies, our tongues, and our thoughts….anyone who has reached a high level of weight loss has had self-discipline” (p 95) 

All of these quotes are great ingredients to make a perfect recipe for a healthy lifestyle. They are God backed, simple, and make perfect sense.

Since I was reading this book while I was on a mini weekend getaway…I want to share with you some of MY own obstacles that I faced over the weekend . This book helped with my own convictions and ultimately…my decisions! Here we go!

Candace talks about moderation and being able to treat yourself every now and again. SO! I SPLIT dessert with my husband (I could have totally eaten the whole thing). 

This was the breakfast menu…and I was told the two BEST things were the Eggs benedict and the House made Corn beef hash…what did I get? OATMEAL…Win for me! (That was very hard for me actually)

For lunch, I opted for a vegetarian bean soup…it was so good and kept me full!
( I wanted a burger and fries)

This salad was intense…this is actually me finished with it! It was HUGE!  I DIPPED my fork in the dressing instead of pouring it over top (a great Candace tip!) , I pushed the cheese aside and stopped eating when I was full.

I would “guestimate” that this book saved me about 5,000 calories this weekend! Wow.
Thank you “Reshaping it All” !!!! ( I don’t miss those calories one bit!)

There are MANY tasty recipes throughout this book…Candace is obviously very COMFY in her kitchen! Here is her simple Asparagus recipe I made this week…my husband LOVED it! (it is his favorite veggie).

Roasted Asparagus 



Asparagus is SO SMART…why do I say this? Because when you bend it, it breaks at exactly the perfect spot it is supposed to for eating. Try it, it really does work. 

Lay out on a baking pan and drizzle with Extra Virgin Olive Oil

Add pepper and salt and roast in a 400 oven for approximately 25 mins. 

Whala! This, accompanied with Hawaiian broiled chicken and couscous with pine nuts made a very yummy and healthy meal!

Candace’s Oven Roasted Asparagus
2 lbs fresh asparagus
olive oil
salt
pepper

Preheat the oven to 400
Wash the asparagus and then cut off the tough ends. Peel if necessary. Place on a baking sheet. Coat the asparagus with olive oil and then spread it out in a single layer on a baking sheet. Add salt and pepper. Roast until tender but crisp (about 25 mins)

(p 106)

Loved the book, Thank you Darlene!!! Candace, keep spreading the Good Word!!! 
Ladies…you have GOT to read “Reshaping It All”!!! 


Get Reshaping It All on Amazon.com!
















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Oatmeal with Peanut butter



True Story


22 -year- old newlywed me back from my honeymoon and on the phone with my Mom: “Mom, I’m so embarrassed… I know I’ve watched you cook my entire life but I’ve just realized I have never cooked anything by myself, for myself…so, anyways…..how do I make oatmeal? “
 Mom: “Honey, read the back of the container” 
Me: “Oh…. yeah. “
Mom: “Call me when you are done making it and let me know how it turns out”
Me: Laughingly (yet somewhat embarrassed) called back my mom to let her know I survived making my first bowl of oatmeal. Ugh.
(10 years later…with determination and adoration of culinary arts…I am feeling much more “comfy”lol!)


A Facebook Question

My sweet friend Clare over at peak313.com, asked on FB “How do you make your oatmeal?” I was shocked at all the different responses she got! For such a seemingly simple dish…everyone had a specific and special way of making oatmeal! Some people prepare it with milk, others with water..and don’t even start with the toppings! Brown sugar, dried cherries, and nuts OH MY! The list goes on and on…
A Trainer at the YMCA


Years ago, I was on an elliptical at the gym next to one of the trainers. Out of breath, I asked her what the best thing to eat before a work out was. She responded, “Oatmeal with peanut butter of course!” She continued on “All ya do is spoon on some peanut butter over top of oatmeal and it melts, it is so good, keeps you full, and is a great combo of carbs and protein” Well golly! peanut butter is one of my favorite things ever…so, she sold me on this and I have been making my oatmeal this way ever since…
check it out! 
Skim milk, Natural Jif, Old Fashioned Quaker Oats, not quick oats (these brands matter in my book- love generic but I do not flee here)

I boil water 

Add the dry oats and let simmer for 5 mins, stirring.

I add a little “milk bath”
And spoon on the good stuff! 

This really is worth waking up for!


Ok, just in case…here is the recipe 🙂

Oatmeal


1/2 cup oats
1 cup water
1/4 cup skim milk
1 Tbsp peanut butter

Boil water, add oats and let simmer 5 mins. Place in bowl and pour in milk …top with peanut butter!


Enjoy!
~Janelle


 

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We All Fall Short – "Burnt Happens"

“Burnt Happens”
Never in a BAZILLION years would I have thought I would display BURNT grilled cheese sandwiches on this blog, HA! But, ladies…I am here to tell you that we all fall short!  I am also here to tell you that burnt, spilt, and not-so-tasty happens to all of us. My hand is RAISED and proof is in my charred pan! I can also make an educated guess that some of the most amazing chefs in the world have also had TONS of kitchen bloopers!
“For all have sinned and fall short of the glory of God” 
Romans 3:23
If I had never made mistakes while cooking, I would have never felt comfortable offering cooking advice. Quite honestly, the recipes I have shared thus far have been “perfected” through many trials and errors. When we cook or bake a recipe that doesn’t turn out the way we had planned one of two things typically happens: either we have a learning experience for the next time and have a good laugh, or we discover something new about the recipe that adds some flare to it.
“If God intended us to follow recipes, He wouldn’t have given us Grandmothers” Linda Henley
Just think, if there was never a mistake while cooking the following foods would not be in existence: Potato Chips (were intended to be thin scalloped potatoes), Cream Cheese (poor William Lawrence of NY didn’t follow his recipe for Neufchatel-the bagel thanks him!), and hold on to your socks….the beloved Chocolate Chip Cookies (Ruth Wakefield of Toll House Inn RAN OUT of baking chocolate and chopped up a chocolate bar instead and placed it into her cookies-thank you Ruth!!!) Proof enough that our “mistakes” can turn out to be blessings?! Yeppers.
“Make failure your teacher not your undertaker”– Zig Ziggler
I am here today to cheer you on. If the thought of cooking makes you anxious because of bad past experiences…please know, I have been there…we ALL fall short.
*Big hug*, aprons on, pans out, now… LET’S GET COMFY! 
Blessings to you,
Janelle

I am participating in Living Well Wednesdays and Titus 2sdays 
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Feasting in Fellowship Friday January 14, 2011

My wonderful Sisters-in-Christ (our children go to school together)

It’s Feasting in Fellowship Friday!
 Bring a dish and make sure to check out a recipe or two!

Come visit me over at  http://www.womenlivingwell.org to see this Quick and Easy
Homemade Marinara Sauce over Angel Hair Pasta!
MMMmmmmm….
(Fresh garlic, herbs, and crushed tomatoes….oh my!)

Enjoy! ~Janelle

Thanks for linking up today! Can’t wait to see what’s cookin!

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* Please place on your blog post (with your featured recipe) that you are participating in Feasting in Fellowship Fridays with a link back to Comfy in the Kitchen! Thank you for sharing and God Bless you! Keep those recipes coming!


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Funky Lunch

Talk about being “Comfy in the Kitchen”!
I recently discovered the most adorable site called www.funkylunch.com. This site promotes creativity and healthy eating.
giraffe2

alligator
caterpillar2
“Funky Lunch” also visits schools and teaches children how to create these adorable works of edible art!
For more photos, check out their Gallery! SO creative!
Funky Lunch Day - Schools Program
You know how much I LOVE to see children learning culinary arts…so I could not resist posting about this! Great job Funky Lunch!!! Way to be Comfy!
~Janelle
They have recently published a book called Funky Lunch: Feed your imagination.
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"Oven Baked" French Fries

I don’t know about you, but I have a SERIOUS weakness when it comes to french fries! I never order them out, but I ALWAYS steal them off my husbands plate (I pretend the calories don’t count that way). My favorite kind of fries are carnival fries…the ones that come in a cup and you pour vinegar and ketchup over top of them…yep, the REAL greasy ones that are just NO good for me!
SO!
I have found a way to give into my taste buds AND be nice to my body all at the same time..This is such an easy recipe for oven baked fries. It cuts out the “frying” and doesn’t give you that heavy “I just ate something I shouldn’t have” feeling. My entire family LOVES these!!!
(If you don’t have a slicer, it is okay…I have cut potatoes for years using just a sharp knife)
 The slicer I use is the professional multi-chopper @ Williams Sonoma http://www.williams-sonoma.com I received it as a gift, but it is priced reasonably-I use it every day!)
Slice 5-6 baking potatoes like so..
Lay out fries on a baking sheet- if your baking sheets are small, you may need to disperse them on 2 sheets 
Drizzle with olive oil
Sprinkle with Sea Salt (or regular table salt) 
Bake at 425 for 45 mins (flipping every so often)
MMMM!!!! A great side to casual week day dinner
(We had these tonight with turkey and swiss ciabatta sandwiches!) 
Oven Baked French Fries
4-5 baking potatoes
2 Tbsp olive oil

2 tsp sea salt (or table salt)
Pre-heat oven to 425. Wash and dry potatoes and slice lengthwise into strips. Lay out sliced potatoes on  a baking rack. Drizzle with oil and sprinkle with salt. Bake in oven for 45 mins, flipping fries half way through. Serve with ketchup! MMMmm!
Enjoy! ~Janelle

Featured on http://recipesfromthe21stcenturyhousewife.blogspot.com/ blog hop!

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Is She Really That Nice? No One Can Be Happy Like That All The Time…

My beautiful cousin Jen and me. (another nice girl!)
“Is She Really That Nice? No One Can Be Happy Like That All The Time…”
This is a comment that comes back full circle to me quite often…(if it is the worst thing ever said about me PRAISE the LORD! HAHA!) But, it is worth mentioning…
Each day I pray that God will allow me to see people through His eyes, even if it is just a small piece of “goodness” that I can find out about someone …I consider it a gift. Is it easier to find negative traits about people? Sometimes it is..because we are ALL sinners…However, people are God’s greatest creation with whom He made in His image, so I think we are pretty important in His eyes … we are all worth the extra effort. 
Jesus said “  A new commandment I give to you, that you love one another: just as I have loved you, you also are to love one another. By this all people will know that you are my disciples, if you have love for one another.” 
-John 13: 34-35
Loving one another is a COMMANDMENT! WOWSA! And guess what?!
We aren’t only to love the people who are loveable…
“If you love those who love you, what benefit is that to you? For even sinners love those who love them. And if you do good to those who do good to you, what benefit is that to you? For even sinners do the same. And if you lend to those from whom you expect to receive, what credit is that to you? Even sinners lend to sinners, to get back the same amount. But love your enemies, and do good, and lend, expecting nothing in return, and your reward will be great, and you will be sons of the Most High, for he is kind to the ungrateful and the evil.
 -Luke 6:27-35
I have had my life experiences, but I am afraid if I wore them on my exterior all the time, I wouldn’t be very joyful and most importantly I certainly wouldn’t be very approachable. No one would want what I have…(CHRIST!). I have experienced tragic deaths (suicide, car accident, stroke), job loss (my husband was out of work for over a year!) , illnesses, divorce (my parents), post partum depression (with 2 out of 3 births) , heartbreak, disappointment, and much more. But, I chose to be joyful …Why? Because my Maker has given me instructions and I chose to follow Him and not man. Some days are easier than others…and some days I fail miserably, but I prayerfully get up the next day asking for Joy and mindfully seeking to help and be kind to others.
 Be always joyful
  1 Thessalonians 5:16

May my hard times make me closer to the Lord, may my pain and suffering give me testimony for others, and may my mistakes be someone else’s learning experiences.
May my gifts be shared with you and may we walk together with the Lord serving Him and serving others!
Be NICE!   
Much Love, Janelle


Being considerate of others will take your children further in life than any college degree.  ~Marian Wright Edelman


It’s nice to be important, but it’s more important to be nice.  ~Author Unknown


Don’t wait for people to be friendly, show them how.  ~Author Unknown


I have posted this video before on this blog…but wanted to share it again, the end of the video has some of my testimony. 


I am participating in Living Well Wednesdays and Titus 2sdays 


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My Favorite Cereal

Here it is! Kashi Golean Crunch! 
I find this in the “organic” section of my grocery store. I have been eating this for breakfast for years…in fact, I love it so much that if I do get a craving throughout the day to snack, I eat a handful of this. It has 9 grams of protein, 8 grams of fiber, and 500 mg of Ala Omega-3. What I care about the most? It tastes great and it keeps me full. 
Since I am a girl of moderation, I  keep it healthy during the morning and day and sit down to a home cooked meal in the evenings (with no seconds!).
I just finished a bowl of this …… now off to the gym I go! 
God Bless you!
~Janelle 

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Chips and Dip!

Carrot Chips and Dip that is! 
I have found another healthy product that my children will eat! Carrot Chips! If you have snackers in your house, like I do…try swapping the traditional “chips and dip” with this idea. I tried the fat free Marzetti dip..if the texture of “fat free” does not appeal to you, they do have a “low fat” version that doesn’t taste much different than the original!
Enjoy!
                    Much Love to you!
                  ~Janelle
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Low-Fat Grape Salad



Come visit me over at www.womenlivingwell.org where I share a delicious “Comfy in my Jeans” recipe! You are going to LOVE this one!!! ~Janelle

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Feasting in Fellowship Friday!



Feasting in Fellowship Friday is here!
I want to see how comfy YOU are in your kitchen! Please share your favorite recipes with me and with other viewers every Friday HERE at Comfy in the Kitchen! 


Keep cooking for the King!
~Janelle 

* Please place on your blog post (with your featured recipe) that you are participating in Feasting in Fellowship Fridays with a link back to Comfy in the Kitchen! Thank you for sharing and God Bless you! Keep those recipes coming!

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Horsefeed Salad (Asian Slaw)

This recipe was given to me by my Aunt Kelly 9 years ago on the day of my wedding shower. It is ALWAYS a crowd pleaser….I absolutely love the mix of different textures and flavors in this delicious dish! One of my favorite pot luck salads to bring!! Enjoy! ~Janelle

(p.s. this is not a “comfy in my jeans” recipe…but worth running an extra mile for!)

Shredded Cabbage, slivered almonds, Ramen noodles, pine nuts, sunflower seeds, scallions
Chop scallions
Place scallions with shredded cabbage in a large serving bowl 
Melt butter and oil in a large skillet on med-high heat 
Break noodles – do not cook/ discard season packet 
Saute all nuts and noodles in the skillet with butter and oil
Lightly brown like so…this gives the nuts and amazing roasted flavor.  (keep turning, do not burn)
Make dressing by combining sugar, soy sauce, red wine vinegar, and oil- whisk well.
Toss well with all ingredients and dressing
SO Good!!!! You are going to LOVE this one!

Horsefeed Salad (Asian Slaw)
2 10 oz bags finely shredded cabbage (or 1 head of finely shredded cabbage)
4 bunches of scallions (chopped)
1 cup slivered almonds
1 cup sunflower seeds
1 cup pinenuts
2 pkgs uncooked  and broken Ramen Noodles (discard flavor packet)
½ stick butter
¼ cup vegetable oil
Dressing
¾ cup sugar
2 Tbsp soy sauce
½ cup red wine vinegar
¾ cup vegetable oil
*Combine all ingredients
Saute all nuts, seeds and broken noodles in butter and oil until lightly golden brown. Combine cabbage and scallions in a large serving bowl, pour nuts, seeds and noodles over top. Toss with dressing just before serving.
TastyTuesday200pix The Worst Cook in America   Cooking with Kids
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"Love Thy Neighbor"

My Daughter taking food over to our neighbor’s.

 

 “Love Thy Neighbor”

“The foremost is, ‘Hear, O Israel! The Lord our God is one Lord; and you shall love the Lord your God with all your heart, and with all your soul, and with all your mind, and with all your strength.’ “The second is this, ‘You shall love your neighbor as yourself.’ There is no other commandment greater than these.” (NAS, Mark 12:28-31)

As I read this verse, I stand amazed at how important it is to our God to love our neighbors. It is actually second to loving Him! We get so caught up in our own lives, our routines, and our own needs, that many times we miss opportunities to serve God by serving others.

My Daughter helping a neighbor..so sweet.
Comfy in the Kitchen Delivers! 

I may have mentioned *laugh* that my favorite way to serve others is by preparing meals for them. I live in a very friendly neighborhood and can honestly say that I love my neighbors! I have been known to show up with meals, soup, sauce, dessert, etc..on many doorsteps in my neighborhood. In turn, my neighbors serve me in so many other different ways. My next door neighbor always has a spare egg, cup of sugar, or the exact cookie cutter I need. My neighbor across the street leads our women’s bible study and takes the most beautiful family photos, another neighbor across the street prays for me, and my neighbor behind my home co-leads bible studies with me in the Summer… We all take turns letting God work through us…it truly is an amazing thing when you obey “Love thy Neighbor” ….listening to God really does bless us beyond measure.

My daughter insisted on bringing flowers to her teacher

I would like to encourage you to step out of your comfort zone and share the gifts God has given you to show love to your neighbor…it could be a person at your gym, church, grocery clerk, or actual neighbor. One of my close friends told me that God placed a strong urge to cook a meal for a family who’s home she would pass on her way to work. She obeyed what God was telling her to do…the next day she very nervously knocked on the door with dinner in hand. When the woman answered she said “Hi, I am one of your neighbors, I just wanted to share God’s love with you today, I hope you will accept this meal I made for you.” It was very warmly and generously accepted. After she left, a wave of relief and comfort came upon her.  Speaking from my own experience,  I feel closest to the Lord when I am serving others on His behalf.

My hubby and me serving at the church
Bible study

My son and daughter helping me cook for the church.

“A new command I give you: Love one another. As I have loved you, so you must love one another. By this all men will know that you are my disciples, if you love one another.” (NIV, John 13:34-35)

Much Love to you! ~Janelle

I am participating in living well wednesdays @ http://womenlivingwell-courtney.blogspot.com

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Low-Fat Chili

This Chili is so good, you won’t even notice that it is low in fat! I served this recently when friends came over for a bible study … they had no clue I substituted ground turkey for traditional Italian Sausage! When they found out it was low in fat, they had a second helping to make up for the calories (haha!) 
Enjoy! ~Janelle 
Extra Lean Ground Beef, Lean Turkey Italian Sausage 
Slice the casting on the Turkey Sausage
Simply remove the ground Italian Turkey from the casting
Cook ground beef and turkey Italian Sausage in a large skillet- when cooked through, drain in strainer and set aside. 
In the same skillet add chopped onion, celery, green and red peppers
1 can each: Kidney Beans, Great Northern Beans, Black Beans, 2 cans crushed tomatoes, 1 can diced tomatoes, 1 packet of chili seasoning. 
Place all beans in a strainer, drain and rinse well. 
Place all of these ingredients in a large pot on the stove (medium heat)
Season with cinnamon, sugar, cumin, garlic powder, chili powder, salt and pepper
If you like more “heat” add a dash of Tobasco 
Let simmer on stove for 2 hours (you may also place in the crock pot for 6 hours)
Serve with green onions, a tablespoon of low-fat sour cream and a sprinkle of finely shredded cheddar cheese. Mmmmm….
Low-Fat Chili
1 lb Extra Lean Ground Beef
1 Package of Turkey Italian Sausage Links
1 cup chopped celery
1 cup chopped onion
1 cup chopped red pepper
1 cup chopped green pepper
1 15 oz can Great Northern Beans
1 15 oz can Black Beans
1 15 oz can Kidney Beans
2 28 oz cans crushed tomatoes
1 28oz can diced tomatoes
1 packet of Chili seasoning
1 tsp garlic powder
1 tsp cinnamon
1 tsp Chili powder
1/4 tsp Cumin
1/4 cup sugar
1/2 tsp salt
1/2 tsp pepper
1 tsp Tobasco (optional)
(chopped green onions, finely shredded cheddar cheese, low-fat sour cream)
Remove castings from Turkey Italian Sausage. In a large skillet on medium-high heat cook ground beef and turkey until done. Drain and set aside in strainer. Chop celery, onion, red and green peppers and saute in same skillet for about 5 mins. Open all cans of beans and place in strainer and rinse well. In a large pot on the stove (medium heat) add all of these ingredients.  Next add all the seasonings: Chili packet, garlic powder, cinnamon, chili powder, cumin, sugar, salt, pepper, and Tobasco. Let simmer on stove for 2 hours. You may also make this in the Crock Pot (6 hours). Garnish with chopped green onions, a tablespoon of low-fat sour cream, and a sprinkle of finely shredded cheddar cheese.

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"How do you stay thin?"

Current photo of some of my girlfriends and me (anyone else look familiar?)

My most frequently asked question: How do you stay thin?

Me, 9 months prego with #3
Everyone knows I have a passion for cooking…and sometimes the meals I make are not the “healthiest” choices. So, quite often I get the question “Janelle, how do you stay thin?!” The truth is, I am NOT stick thin…in my grandma’s  words “ I’m a bit fluffy and have some junk in my trunk” , but on the scale I am at a healthy BMI of 22…I praise God for the body that I have because it is healthy, it has given birth to 3 healthy children, and my husband seems to be happy with it (haha). I just do not obsess over my weight, nor do I compare my weight with others…which is why I am not sharing my poundage with you.  I have owned many different pant sizes over the years…from a size 2 to a 12. I gained 60 lbs with each child and had to work very hard at losing the weight after the babies were born… I am not very tall, so 60 lbs was always quite a challenge! They say it takes 9 months to gain and 9 months to loose and it was very true in my situation! I ended up losing the weight the old fashioned way by working out and going on my home version of the Weight Watchers diet.

 I have been able to maintain a healthy weight because I have made myself “comfy at the YMCA” for 7 years and counting!! I also have 3 very active children to chase after!  I eat a light breakfast and lunch (which probably negates the calories I burn from the gym), I do not snack much, but I do enjoy a home- cooked meal most evenings with my family. I keep a mental tally on the calories I expend versus the calories I take in….but, I am not hard on myself….I do not get emotional about my weight…I am good enough….I am able to run, breath, give hugs, swim, jump..my body works, praise God!
Some of my work-out buddies and me after our 5k! 
Starting this new year, I would like to encourage you to join a gym and try to find a work -out buddy who will keep you accountable. I have made so many wonderful friends at my local gym….working out has become part of my life and I love it. I would also like to share with you 2 sites that I adore..#1 is www.dottisweightlosszone.com Dotti lets us know what we can eat when we dine out and she shares many wonderful recipes! I did not have to join weight watchers to be on the weight watchers diet all because of her site…thank you Dott!  Site #2 is  www.3fatchicks.com this site shares many different healthy recipes and their ratings along with difficulty. 

My cousins, mom , baby, and me
“post partum @ a size 12!”
With your blessing, I will begin sharing with you some of my healthier fare…you all know I have a pretty good palate…..so, no “diet” food from this girl, just better an healthier options to add moderation into our diets. As said in 2 Peter 1:5-6 “For this very reason make every effort to supplement your faith with virtue, and virtue with knowledge, and knowledge with self-control, and self-control with steadfastness,  and steadfastness with godliness, faithfulness, gentleness, self control, against such things there is no such law. 

I have said a prayer for all my readers that you will become comfier in your kitchens this year and comfier in your jeans by treating your bodies as  holy temples…blessings to every one of you my dear and precious Friends!!!!!
~Janelle


Please share your stories on this topic…I would love for us all to be an encouragement to one another…..
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Pot Roast with Garlic


This is a recipe my mom always made for me as a child…now, I make it for my family! It is the perfect supper to have on cold winter days. If you like garlic as much as I do, you will love the way it is  added into the meat to carry out its delicious flavor. Serve with dinner rolls for dipping and a nice garden salad..it will be wonderful. 
Start out with a roasting meat of your choice.. you can use chuck, top/ bottom round, or rump.  I suggest purchasing 1 lb per 2 servings. I have a 3 lb roast in this photo
(keep an eye out at your grocery store these meats are often BOGO). 1 large can of beef broth, olive oil, garlic and salt and pepper. 
I use 1 head of garlic in my roast, but have 2 here to show you what it looks like when I prepare it. I peel the outside layers off like so…
And break the cloves apart and peel the outside layer of the cloves off…
Then cut into quarters
With a sharp knife cut slices into the meat (about an inch through)
Fill the holes in the meat with the quarters of garlic on all sides. 
Place olive oil in a large pan and heat to medium/high heat. Brown all sides of the roast and season with salt and pepper. This will only cook the meat 1/4 of an inch through, but it adds a delicious flavor! 
Place your roast into a Crock Pot (you can also do this on a stove in a large pot).  Season with worcestershire sauce. 
Pour 1 large can of beef broth over top 
Prepare your veggies..I have here potatoes cut in halves, onions cut in quarters and baby carrots. (I also really like cabbage, but my hubby doesn’t, so I spare him ..haha)
Simply place all your veggies on top of the meat, if the broth does not cover everything you may add water. 
Cover and cook on high for 6 hours in the Crock Pot. If you are cooking stovetop, place on a medium heat. 
When your roast is done the veggies will be tender and the roast will flake apart..Mmmm

Pot Roast with Garlic
3 lb roast (or larger)
1 large can of beef broth
1 head of garlic
2 Tbsp olive oil
1 onion cut into quarters
2 cups baby carrots
4 potatoes cut in half
1 tsp worcestershire
salt/pepper
water (optional to cover)
Slice small holes in roast and fill with garlic quarters. In a large pan, heat olive oil on med/high heat and brown meat on all sides seasoning with salt and pepper. Place meat in Crock Pot and season with worcestershire sauce, pour beef broth over top. Cut onion into quarters, potatoes into halves, and place all veggies into Crock Pot over top of meat. Add water to cover if needed. Cook on high for 6 hours in crock pot or if using stove top cook on medium.
ENJOY!
~Janelle

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Ham Salad


If you enjoyed a Christmas Ham over the weekend you may be glancing in your refrigerator wondering to yourself “What am I to do with all these leftovers?!” This is a recipe I make when I have leftover ham…it is so simple, is great made into sandwiches, and as a spread for crackers. 
 leftover ham (with pineapple), sweet pickle relish, mayo
In your food processor, add your ham and 2 pineapple rings (optional)
Process to desired consistency
Add relish and mayo and run the blades a few times to mix evenly.
Spread on sliced bread topped with cheese for a delicious sandwich (I make these ahead of time and place them in Ziploc baggies in the refrigerator)
Or spread on crackers for a yummy mid-afternoon snack or appetizer!


Ham Salad


4 cups left-over ham (cut in pieces)
1/4 cup sweet pickle relish
1/3 cup mayo
2 pineapple rings (optional to taste)


Place ham and pineapple in a food processor and process until desired consistency. Add relish and mayo and pulse until combined. Serve on bread or crackers. 
Enjoy!
~Janelle 


*Try this AMAZING Easy Ham and Cheese Quiche for another recipe using your leftover ham! (featured at www.womenlivingwell.org)
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Merry Christmas

Merry Christmas!!!!
What a blessing it is to have you as my Sister’s in Christ! 
Keep cooking for the King (I am sure many of you are doing that today!) 
Love, Janelle 

 

What a neat house! 
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Strawberry Spinach Salad with Homemade Poppyseed Dressing



This is one of  my all-time favorite salads! it tastes delicious, is absolutely beautiful, and can be doubled. I have actually quadrupled the recipe for church functions and have had many people ask to take “doggy bags” home because they enjoyed it so much 🙂 

 If you have been asked to “bring a side” to your Christmas gathering… this would be an amazing salad to bring because of the gorgeous red and green coloring. I hope you enjoy this one as much as I do…I make it often!  

Let me calm you..it is not scary to make your own dressing!!! I promise! Worcestershire sauce, olive oil, vinegar, sugar, onion, poppy seeds, sesame seeds (you may not have these- they are with the spices in the grocery store)
Whisk together- that is IT! Now you can breath..AHhhhhh… 
I use pre-packaged baby spinach and just toss it in a nice bowl (I do not remove my stems), then add sliced strawberries and slivered almonds.
Toss with dressing and refrigerate until ready to serve! Isn’t this beautiful? Oh, I just love it.

Merry Christmas everyone…we are so blessed to have one another as Sisters in Christ…the internet is an amazing thing isn’t it? We can “meet” one another from across the globe and share our love for Christ with each other! Even in areas that are not predominately Christian, a person can “log on” and feel connected in fellowship. God is good.
Love to you all, Janelle

Strawberry Spinach Salad with Homemade Poppyseed Dressing
 
Author: Janelle Nehrenz
Prep time:
Total time:
Serves: 8
Ingredients
  • Strawberry Spinach Salad
  • 1 10oz bag of baby spinach (or appx 6 cups of leaves)
  • 2 cups sliced strawberries (I use an entire plastic container)
  • 1/2 cup slivered almonds
  • Dressing
  • 1/2 cup olive oil
  • 1/4 cup white vinegar
  • 1/4 tsp worcestershire
  • 1/4 cup sugar
  • 2 Tbsp sesame seeds
  • 1 Tbsp poppy seeds
  • 1/4 cup minced white onion
Instructions
  1. Whisk all the dressing ingredients together.
  2. Place clean spinach in a bowl and top with sliced strawberries and almonds.
  3. Toss with dressing.
 

 

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EASY Thumbprint Cookies

This is a recipe I have been using every Christmas for quite a few years…I got it off of allrecipes.com (love that site!) Chances are you have all the ingredients..so, if you have not made your Christmas cookies, you are in LUCK! No worries about rushing to the grocery store with this recipe!

 These cookies are light, buttery and delicious…they are even great to freeze. Enjoy! I know I have! 
~Janelle 
Sugar, Flour, Butter, Jam

Beat Sugar and Softened Butter  (microwave butter for 15 seconds)

Mix in Flour- it will be a crumbly mixture. 

Shape into small balls (about 1 tsp) and make a thumbprint in the center

Place a small amount of jam in the center of each cookie and bake in a 375 oven for appx 15 mins. 

Allow to cool on a cooling rack 
MMMM!!!! Enjoy

Thumbprint Cookies

1 cup butter (softened)
1/2 cup sugar
2 cups flour
Jam

Preheat oven to 375

Cream together butter and sugar. Add flour and mix with mixer..dough will be crumbly. By the teaspoonful shape into round balls and place on an un-greased cookie sheet. Make thumbprints in each dough ball and fill with your favorite jam. Bake for 15 mins.

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Christmas Cut-Out Cookies

This recipe was shared by Lisa Morgan at www.blessedwithgrace.net  and posted on www.titus2atthewell.com. My children were begging if we could make cut outs this year.. I read this recipe and knew it would be delicious- I love, love, love sour cream in pastries, and the mixture of crisco with butter give these cookies a rich and dense texture. I let my children do the cutting and the decorating…they did such a great job! Love this recipe! 5 more days till Christmas…..

sugar, flour, butter, eggs, crisco, sour cream, baking soda, salt 

Beat the eggs, butter, sugar and crisco together 

Add and beat in sour cream

Add the remaining ingredients 

Mix well – batter will be stiff and sticky

Roll in a ball and cover with plastic wrap- refrigerate for at least 2 hours or over night.  

Make sure to have a well floured surface 

Roll out to about 1/2 inch thickness and use cookie cutters to cut your desired shapes. Bake @ 375 for 10-12 mins.

Make the frosting by mixing butter with 1 cup of powdered sugar and a tsp of vanilla 

Mix well until creamy

Add milk and remaining powdered sugar 

Decorate creatively! Good job Kidos!!!!





Christmas Cut-Out Cookies
1/2 cup Crisco
1/2 cup butter (real butter), softened to room temperature
2 cups sugar
2 eggs
1 cup sour cream
5 cups all-purpose flour (sift your flour)
1 tsp salt
1 tsp baking soda
1 tsp vanilla
Beat eggs, Crisco, butter, and sugar. Add sour cream and beat well. Add the remainder of the ingredients. Once the dough is mixed together, roll into a large ball, wrap in plastic wrap, and refrigerate. (You can refrigerate overnight.)
When ready to make the cookies, roll the dough out on a well floured surface, and keep your rolling pin floured. Cut out your cookies and place on prepared cookie sheets. Bake at 375 for 10 minutes.
Butter Frosting
1/3 cup soft butter (real butter)
1/4 cup of milk
3 cups confectioner’s sugar, sifted
1 tsp vanilla
food coloring (if desired)
Mix butter, vanilla, and 1 cups powdered sugar until light and fluffy. Add the remaining sugar and milk, alternating, beating until very smooth and of spreading consistency. Keep beating a little while after you think it is done, just to be safe. Then, divide into bowls and add food coloring as desired. Frosting will harden as it dries on the cookies. Once they are dry, they are easily frozen if you are not going to eat them in the next week or so.

Thanks for this great recipe Lisa! Merry Christmas…
Enjoy, 
~Janelle 



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The Christmas Story (Sophia)

 I had to take this opportunity to share this sweet video of my dear friend Becky’s daughter, Sophia. This little doll is my daughter’s best friend (and an amazing performer!) This video is a reminder to me what Christmas is all about.…we have been given the ultimate gift…
Jesus Christ! 
It also reminds me to have a child-like faith as said in Mark 10:13-16…

People were bringing little children to Jesus for him to place his hands on them, but the disciples rebuked them. When Jesus saw this, he was indignant. He said to them, “Let the little children come to me, and do not hinder them, for the kingdom of God belongs to such as these.  Truly I tell you, anyone who will not receive the kingdom of God like a little child will never enter it.”  And he took the children in his arms, placed his hands on them and blessed them. 







Praying that you are enjoying the little people in your life as this week leads us to our 
Savior’s Birthday! 
Love and Blessings,
~Janelle








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Peanut Butter Kiss Cookies-"Cupa, Cupa Cookies"



**Naturally Gluten Free… meaning -those with or without allergies will enjoy these! 


This recipe is always a “must” on my cookie tray list! These cookies are so simple that I call them “cupa cookies” because you need a “cupa sugar and a cupa peanut butter” (and an egg and the kisses of course). If you are doing Christmas baking this week, be sure to add chocolate kisses to your grocery list…chances are you have the rest of the ingredients!  
Enjoy! ~Janelle 

Sugar, peanut butter, an egg, chocolate kisses

 

Combine the sugar, peanut butter and egg

 

Beat until well combined

 

Roll by the teaspoonfuls onto a un-greased baking sheet (I foil line when I am baking to avoid having to scrub cookie sheets in between batches!). Make sure to give enough room for slight spreading. Bake in a 350 oven for 10 mins or until lightly browned. 

 

While cookies are baking, unwrap your kisses. 

 

When cookies are finished baking and while they are still warm out of the oven, lightly press a kiss on top of each one. 

 

VOILA!

Peanut Butter Kiss Cookies-"Cupa, Cupa Cookies"

Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
  • Peanut Butter Kiss Cookies
  • (makes 2 dozen, may be doubled)
  • 1 cup peanut butter
  • 1 cup sugar
  • 1 egg
  • 1 bag of Hershey’s kisses (unwrapped)
Instructions
  1. Preheat oven to 350.
  2. Beat peanut butter, sugar, and egg with mixer. Roll dough into balls by the teaspoonful and bake for approximately 10 mins or until lightly browned.
  3. Take out of oven and gently press kisses on top of each cookie.
  4. Set on cooling rack.
Notes

THESE ARE NATURALLY GLUTEN FREE!


 

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"Better than a hug" cake (lol)

Oh my sweet, sweet, friends…..THIS is THE cake to make! It is extremely moist, the crushed toffee gives it a sweet/savory taste, and there is an amazing mix of textures…YUMMY!  I made this last night for my church ABF get-together and it was a hit.

A dark chocolate cake out of the oven (I used a Duncan Hines box mix), 1 can of sweetened condensed milk, 6 Heath bars, 1 large container of whipped topping,  chocolate syrup,  caramel syrup. 
When the cake is still warm, poke holes throughout…I just used a fork
Pour the can of sweetened condensed milk over top the cake (I used a butter knife to evened it out over top-it will eventually saturate into the cake)
Crush Heath bars in a large Ziploc
Squeeze chocolate and caramel over top of cake and top with 3/4 of the crushed Heath bars. 
Then, top carefully with your Cool-whip
Drizzle caramel and chocolate over top of that and sprinkle with remaining Heath bars. 
"Better than a hug" cake (lol)
Author: Janelle Nehrenz
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
  • 1 dark chocolate cake made to directions in a 13×9 pan
  • 1 can of sweetened condensed milk
  • 1 cup (appx) of caramel syrup
  • 1 cup (appx) of chocolate syrup
  • 6 Heath bars (toffee bars) crushed
  • 1 large tub of Cool-whip
Instructions
  1. Make chocolate cake according to box directions.
  2. Let stand for about 5 mins then poke small holes throughout with a fork.
  3. Pour sweetened condensed milk over top and even out with a butter knife.
  4. Drizzle 3/4 cup each of chocolate and caramel syrup over top and add 3/4 of the crushed toffee.
  5. Spread Cool-whip over top and drizzle again with remaining chocolate and caramel syrups and sprinkle with remaining crushed Heath.
 

Might be one of the best things I have ever tasted…(oh, and I will tell on myself..this is the piece I had for breakfast..lol! it was small?)

I KNOW you are going to enjoy this one! 
Blessings to you!
~Janelle 


“We who had sweet fellowship together, walked together in the house of God in the throng” 
Psalm 55:14






I am participating in Tempt my Tummy Tuesdays @ http://www.blessedwithgrace.net and Tasty Tuesdays @ http://beautyandbedlam.com/ for more delicious recipes please visit these lovely Ladies! 



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Peppermint Bark


Please come visit me over at www.womenlivingwell.org to get this delicious holiday recipe- 3 easy ingredients it all it takes! I also have a short video on how we make these beautiful cookie trays for all the wonderful staff at the school my children attend! 

I Hope you are enjoying all of the festivities leading up to the day our Savior was born! 

~Janelle
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Holiday Ham

Ahhhh….a Holiday Ham (what a special treat for Christmas/Easter!) ! I just love making a ham because it is super easy, looks beautiful, and the leftovers can be made into so many things (ham salad, omelets, ham sandwiches, etc). If you have been asked to host Christmas this year and are intimidated by making a ham, please let me ease your mind..it really is one of the simplest meats you can prepare! There is a small trick I use to make the of ham less salty and more sweet..I hope you will enjoy this recipe as much as my family does! 
~Janelle 
I purchased a half ham (this would serve about 10-12) 
Start off by slicing the ham 1/4″ through diagonally one way and diagonally the other way to create a diamond pattern.
In a small bowl mix 1 cup of brown sugar with 2 tsp of cinnamon-set aside.
Place ham in a roasting pan and pour 1 liter of lemon-lime soda over top (this is a trick I learned that mellows the  naturally salty flavor of the ham)
Then, pat the brown sugar and cinnamon mixture all over the ham trying to get into the slices as much as you can (this will not be perfect)
Bake in the oven uncovered for 40 mins and take out. (as you can see the slices opened a bit)
Drain the juice of 1 can of pineapple rings into a small bowl and mix in 1 cup of brown sugar
Pour over ham
Sick a cherry in the center of a diamond and hold in place with a tooth pick, then add a ring of pineapple around it..cover the top and the sides of the ham in this way
Bake covered for 1 1/2 hours. Every 20 mins or so ladle the juice mixture over top.
Ready to be carved. Take off the pineapple and cherries and set aside on your serving dish (they are a great accompaniment). 
Dinner time! 
Christmas Ham
1/2 boneless ham
1 liter of lemon-lime soda
2 cups brown sugar
2 tsp cinnamon
1 can pineapple rings and juice
1 jar of cherries
toothpicks
Preheat oven to 400. Slice diamonds into ham and place in a roasting pan. Pour 1 liter of lemon-lime soda over top of ham. Mix 1 cup of brown sugar with 2 tsp of cinnamon and cover ham with this mixture. Bake uncovered for 40 mins and take out of oven. Open can of pineapple and pour juices out and stir with 1 cup of brown sugar, pour this mixture over ham. Stick a cherry into center of diamond fasten with a toothpick, place pineapple rings around cherry and toothpick, cover ham this way. Bake covered for 1 1/2 hours more remembering to ladle with juice from the bottom of roaster. Let sit for 15 mins before carving. Carve and serve along side of roasted pineapple and cherries
Enjoy!
~Janelle
I am participating in Tempt my Tummy Tuesdays @ At the Well, and Tasty Tuesdays @ Balancing Beauty and Bedlam. To see more recipe ideas, please visit these lovely ladies sites! 
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Cheesy Potatoes

 
 
 
This is my “go to” recipe for Cheesy Potatoes…it is easy, quick, and delicious! I bring this to family functions and make it for company all the time (leftovers are great too!)…Serve with dinner or along side brunch..it is a wonderful recipe to have on hand for the Holidays. Enjoy! ~Janelle 
2 bags of  “Simply Potatoes” (shredded or cubed), cream of chicken soup, sour cream, butter, onion, shredded cheddar cheese, bread crumbs, salt and pepper  
In a large bowl mix together potatoes, cheese, cream of chicken soup, chopped onion, sour cream, 1/2 stick of melted butter, salt and pepper.
In a greased 9×13 pan, spread out the potato mixture.
Melt 1 stick of butter in a small dish and add 2 cups of bread crumbs and mix well
Spread bread crumb mixture over top of potatoes. Bake in a 350 oven covered for 45 mins then uncover and bake an additional 15 or until bubbling with a lightly brown crust. 
YUUUUMMMMMmmmmm!!!!!

 

Cheesy Potatoes
 
Author: Janelle Nehrenz
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
  • 2 bags of “Simply Potatoes” (these are sold by the eggs in your grocers refrigerator)
  • 1 can cream of chicken soup
  • 1 16 oz sour cream
  • 1/2 stick of butter melted
  • 1 onion chopped
  • 2 cups shredded cheddar cheese
  • salt and pepper to taste
  • Bread Crumb Topping:
  • 1 stick of butter melted
  • 2 cups of plain bread crumbs (you can also use crushed cornflakes instead)
Instructions
  1. Pre-heat oven to 350
  2. Mix together the first 7 ingredients and place in a 9×13 pan.
  3. Mix butter and bread crumbs, sprinkle on top of potatoes.
  4. Cover and bake for 45 mins, uncover and bake an additional 15 mins until bubble and lightly browned.
 

 

I am participating in Tempt my Tummy Tuesdays @ At the Well, and Tasty Tuesdays @ Balancing Beauty and Bedlam. To see more recipe ideas, please visit these lovely ladies sites! 
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Cherry and Pecan Salad


When I am entertaining for the holidays, I typically put the most effort into the main course…the salad and the dessert really need to be quick and easy so I can put the entire meal together in time. This is a salad I made over the weekend that I thought I would share…very simple, not a lot of cutting, and so yummy!  My guest even asked to take some home with her! The red and green colors make it look festive with very little effort.. 

This is how I made it….
Salad:
1 large box of organic mixed greens
1/2 cucumber (peeled and chopped)
1 bag of dried cherries
1 cup of chopped pecans
1 cup of swiss cheese finely shredded (you could also use a crumbled cheese)
Good Seasons Dressing:
1 packet of Good Seasons Italian dressing mix 
~Make according to directions using white vinegar and vegetable oil then, add 1 Tbsp of sugar and 1 Tbsp of Parmesan cheese. Shake well, then toss in the salad! 
Enjoy! 
~Janelle 
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Rolo Pretzel Sandwiches and Turtles

 
 

 
 
Here is an easy and YUMMY recipe for the holidays…the perfect mixture of sweet and savory! You can add these little treats to a cookie tray, place them in a Christmas box with tissue paper as a gift, or have them out in candy dishes for Holiday company! I am showing two ways to make them below. 
(My children prefer pretzel sandwiches) 
I bag of Rolo candies, 1 bag of square pretzels, 1 small bag of pecan halves
(I purchase my pecans at Marc’s because they are less expensive there)
Simply place pretzels on a cookie sheet and unwrap Rolos and place on top
Place these in an oven heated to 350. Let the chocolate melt slightly for 5 mins and take out. 
Place another pretzel on top! (I added sprinkles)
To make “turtles”,  simply place a pecan halve on top.
Treats for the children who are coming over tonight! 
Can’t forget the grown-ups! MMMmmmm….

Rolo Pretzel Sandwiches/Turtles


1 Bag Rolos
1 Bag square pretzels
and/or
1 Bag pecan halves
(sprinkles)


Preheat oven to 350. Lay out pretzels on a cookie sheet, place Rolos on top of each pretzel. Place in oven for 5 mins. Take out and gently press pretzels/pecans on top. Decorate with sprinkles if desired. Place in refrigerator on cookie tray for 1 hour to set.


Enjoy!
~Janelle 




I am participating in Tempt my Tummy Tuesdays @ At the Well, and Tasty Tuesdays @ Balancing Beauty and Bedlam. To see more recipe ideas, please visit these lovely ladies sites! 

 

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Beef Stew

This stew is sure to please your family…it is a hearty meal in itself! The meat is so tender and the gravy pairs perfectly with crusty french bread. This one is a keeper, Friends! Enjoy!
~Janelle 
Stew beef, oil, broth, corn starch, garlic powder, paprika, onion, green beans, carrots, celery, salt, pepper, (sugar &Worcestershire)
“Prep your veggies”
My little guy helping (I just started letting him work the stove!)
Brown meat in oil
Add all the ingredients right in the pot
Cover and let simmer for 1 hour
Take 1/4 cup of broth out of pot
Add the cornstarch to the broth to make a paste (rue)
Simply put the paste into the pot of stew and let it thicken! 
A VERY delicious meal! OH YUM…a winter comfort meal for sure. 
Beef  Stew
2 lbs stew beef (I use chuck)
2 Tbsp vegetable oil
2 cups beef broth
1 Tbsp Worcestershire sauce
1 tsp garlic powder
1 onion sliced
1 tsp salt
1 tsp sugar
½ tsp paprika
1 cup carrots
1 cup celery
2 cups fresh green beans
2 Tbsp cornstarch
Heat oil in a large pot (I use my large wok). Brown beef, then add broth ,Worcestershire, garlic powder, onions, salt, sugar, pepper, and paprika, carrots, celery and green beans. Cover and let simmer for 1 hour. Remove ¼ cup of broth and add 2 Tbsp to make a paste. Add paste to the stew and stir until thickened.  Serve with bread to dip! MMmmm….




I am participating in Tempt my Tummy Tuesdays @ At the Well, and Tasty Tuesdays @ Balancing Beauty and Bedlam. To see more recipe ideas, please visit these lovely ladies sites! 
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Soft Sugar Cookies with Homemade Frosting






Please come visit me at  www.womenlivingwell.org ! I am sharing a very special recipe this week…from my family to yours, enjoy!
 ~Janelle
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Finger Jello (the secret revealed!)

My mother -in- law is such a wonderful grandma to my children…she is the kind of grandma that reads, plays barbies, let’s the kids do her hair, and yes….the kind that makes them their favorite thing to eat EVER…Finger Jell-O! 
A few years ago I was asked to make Finger Jell-o for my son’s school…(red and green for Christmas). I had never actually made Finger Jell-O, so I read the back of the Jell-o package and made it per instructions….when it was “set” I realized that it was very subpar to my Mother-in-Law’s Finger Jell-O that my kids love so much! Hmmm…what did I do wrong?! My “Jigglers” were really soft and were not staying together! Agh! What was I missing?! How hard could this be?! (haha)
Here is the trick to making this silly food….it is sure to put a smile on your children’s faces.

Finger Jell-O

3 small boxes of Jell-O
4 envelopes of Knox gelatin (the secret!)
4 cups boiling water
Mix all together and place in a 13×9 pan and refrigerate until firm. Before cutting, dip the bottom of your pan in warm water
Christmas Tip! Pour green (lime) Jell-O into tree molds for a festive treat for the children! 
(photo/item from www.gostores.com)
Enjoy!
~Janelle
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Oven Baked Macaroni and Cheese

There are so many different ways to prepare Mac n Cheese…different cheeses, different methods of cooking, even different noodles! This is my family’s recipe…it is very simple, creamy, and oh so yummy! This dish is made at most of our family gatherings because it is easy to double. (I can bet it will be served as a side at Grandma’s this Christmas)  Enjoy!

Melt together butter, cream, milk, salt and pepper over med heat
Add Velveeta 
Stir well until melted 
In boiling water, add 2 cups of dry macaroni and cook until al dente (soft/firm- not mushy) 
“Pam” a dish with high sides (DO NOT use a 9×13 pan) 
Drain macaroni (Do not rinse!)
Add macaroni into pot with cheese sauce and stir (it will seem runny, but it thickens as it bakes)
Place uncovered in oven set at 350 and bake for 35-45 mins
AHhhhhhhh…..Comfort Food bliss!!
Enjoy!
 
 
Oven Baked Macaroni and Cheese
 
Author: Janelle Nehrenz
Prep time:
Cook time:
Total time:
Serves: 10
Ingredients
  • 16 oz brick Velveeta Cheese
  • 1/2 cup butter (1 stick)
  • 2 cups milk
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 cups dry macaroni
Instructions
  1. Melt butter with, milk, salt and pepper.
  2. Add Velveeta cheese, melt and stir together.
  3. Boil macaroni in water until al dente, drain and add noodles to cheese sauce in pot. Place all ingredients into a greased baking dish with high sides.
  4. Cook uncovered for 35-45 mins in a 350 oven.
 
 
 
 
I am participating in Tempt my Tummy Tuesdays @ At the Well, and Tasty Tuesdays @ Balancing Beauty and Bedlam. To see more recipe ideas, please visit these lovely ladies sites! 
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Mickey Waffles!

Oh, are these ever cute…and tasty too! I don’t have a Mickey waffle maker (Christmas gift, hint?), but I will try this recipe out on my regular waffle iron. These are moist on the inside and crispy on the outside…the best combo for the perfect waffle. Enjoy!

Mickey Waffles

4 eggs, separated 
1 cup milk 
2 tsp baking powder
1/2 tsp salt (optional)
2 cups flour 
1/4 cup butter or margarine, melted 
1 tbsp sugar
1 tsp vanilla (optional)
Beat egg yolks and sugar in a bowl until light. Add cooled melted butter, milk and vanilla extract. Add flour, baking powder & salt, beat well. Beat egg whites until stiff and gently fold into batter. Bake and serve.

For perfect Mickey waffles use a Mickey Mouse Waffle Maker.

recipe from 
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Ain’t no thang but a……Turkey Leg?

As we were walking through The Magic Kingdom I couldn’t help but notice people walking around “chowing” on HUGE Turkey Legs… I thought to myself..”Well, it was just Thanksgiving…maybe it is a seasonal thing?” Then, a few days later we went to Animal Kingdom and noticed a stand selling “Smoked Turkey Legs”…with a huge line of hungry Carnivores! For some reason, it tickled my funny bone…so, I took a few photos, had a conversation with a happy customer (who gets Turkey legs EVERY time he comes to Disney), and googled “Disney Turkey Legs”when I got back to the condo….so, here we go on a very silly quest of discovering the story behind this strange concession!

This is not your typical “corn dog” concession stand, My Friends! haha!  
One of many customers.  
A repeat customer!

Here is the story behind it all…..

If you have ever had one of these Turkey Legs…please post! Would love to hear how they are…I may cave and get one tomorrow! lol! This just cracks me up! ~ Janelle

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Main Street Confectionery (Magic Kingdom)


Here we are at the Magic Kingdom! I thought this was going to be a sweet/quaint family photo..but it turned out even better, my children’s personalities are in it! haha. This is as good as it gets! Oh, the glory days! 

The Main Street Confectionary! It is the most amazing candy store I have ever been to..a VERY sweet step back in time. 
Here we have ladies making some fabulous treats…there is a nostalgic feel everywhere you look ..even their uniforms have that 1940’s look to them…absolutely love it. 

Aren’t those Mickey/Minnie apples the cutest?! My hubby caved for the massive oreo in the back and I bought some chocolate peanut butter fudge. MMM!

Festive Christmas treats!

Mickey rice crispies and turtles
The Kid’s Choice!

A recipe from Main Street Confectionery 


Ingredients:
1 cup Butter
1 tablespoon Brown sugar
1 cup Sugar
2 large Eggs
1/4 teaspoon Vanilla
1/4 cup Cocoa powder
1 1/2 cups Flour
1/4 teaspoon Baking soda
1/4 teaspoon Salt
18 oz. Semisweet chocolate chunks

Method:
Preheat oven 375 F. Cream butter, sugars, vanilla, and cocoa powder. Stir in remaining ingredients and blend well. Refrigerate 30 minutes. Drop dough by rounded teaspoons onto ungreased cookie sheet about 2″ apart. Bake until cookies are set, 5-8 minutes. Cool slightly and remove from pan. When making large cookies, press down slightly on cookie dough to help cook more evenly. Bake slightly longer, 8-10 minutes.

The Castle decorated with Christmas lights…it was breath taking. 

Jesus Christ..The Creator of imagination!

Thanks for letting me share with you a window into our family vacation…there is much more to share, but now it’s time to say goodbye! lol! 
“See ya real soon! “
~Janelle

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Chef Mickey’s Breakfast Pizza!

Hi, My Friends! Come visit me over at Courtney’s @ www.womenlivingwell.org to see one of my favorite Chef’s recipes! (haha) I will post more about what happened on our trip later in the week! “See ya real soon!”

~Janelle
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Chocolate Chip Cookie Pie

 
 
 
 
 
This is a delicious recipe I make out of my Paula Deen “Just Desserts” cookbook. I typically have the ingredients on hand and am able to “whip it up” in no time! You can add nuts to this recipe as well. Serve warm out of the oven with vanilla ice cream and you have yourself one incredible sweet ending! 
 
 
 
A pre-made pie crust frozen, eggs, butter, flour, vanilla, sugar, salt, chocolate chips 
Mix sugar, flour, and salt together in a medium bowl
Beat in eggs, vanilla, and softened butter (microwave butter only 15 sec)
Stir in chocolate chips
Place mixture in pie crust 
Bake in a 325 oven for 45-60 mins until set in the center
YUMM!!!! 
I made this at a bible study at my house at the end of summer and it was a hit! 
Chocolate Chip Cookie Pie
 
Author: Janelle Nehrenz
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
  • 1 c. sugar
  • 1/2 c. all-purpose flour
  • 2 eggs, beaten
  • 1 stick butter
  • 1 c. semi-sweet choc. chips
  • 1 tsp. vanilla extract
  • 1 tsp. salt
  • 1 unbaked 9 in. pie shell
Instructions
  1. Preheat oven to 325.
  2. In a medium bowl mix flour, sugar, and salt. Beat in softened butter, eggs, and vanilla.
  3. Add chocolate chips and pour into pre-made pie shell.
  4. Bake uncovered for 45-60 mins.
  5. Serve warm with vanilla ice cream! MMMMM!!!!
 
My sweet friend, Courtney,  gave it a thumbs up! (www.womenlivingwell.org)

 
I am participating in Tempt My Tummy Tuesdays@ www.blessedwithgrace.net , Tasty Tuesdays @ www.beautyandbedlam.com and gold star weds @ www.frommytinykitchen.blogspot.com for more great recipes check out their sites!
 
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Grandma Ruth’s Spaghetti Sauce

Meet my Grandma Ruth…a woman with an amazing gift of hospitality. I am so grateful to have her in my life …she has taught me much and I love her to pieces.
Of all the recipes that I adore of my Grandma’s, this is the one I cherish the most. The green pepper and celery that is added to the sauce adds the most delicious flavor. Let it simmer on the stove all day long and your house will smell like a bistro by dinner time!
My very worn recipe card from my grandma…she wrote this down for me 10 years ago.
Puree, Sauce, Paste, Parmesan Cheese, Sugar, Celery Stalk, Green Pepper, Salt, Pepper, Garlic Powder, Parsley, Water, (I add a dash of cinnamon to mine)*Notice the sun has not completely risen yet…it is best to make this in the morning so the flavors brew all day.
Add all ingredients to a large pot
Stir well and turn stove burner to medium heat 
Let simmer all day 
It’s ready! 
Another delicious meal!

Grandma’s Spaghetti Sauce

 

1 28 oz can of tomato puree
2 15 oz cans of tomato sauce
1 small tomato paste
2 15 oz cans of water
¼ cup parmesan cheese
1 tbsp parsley
1 tsp salt
3 tbsp of sugar (I add a little more and a tsp of cinnamon)
2 tsp garlic powder (or more to your liking)
1 tsp pepper
½ green pepper cut in half and placed in sauce, not cut up
1 stalk celery placed in sauce, not cut up
combine all ingredients and let simmer all day!
Enjoy!
~Janelle
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Christmas Food Court Flash Mob

Hallelujah INDEED! What an amazing thing to happen in a FOOD COURT! God’s love is all around us…even when we least expect it! ENJOY!!! Praise be to God.



“Shout for joy to the LORD, all the Earth, burst into jubilant song with music” (Psalm 98:4)
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The US Pizza Team!

As my family and I watched the Macy’s Thanksgiving Day Parade this morning…one show really made me smile..the US Pizza TEAM! Here is a video of these talented “Doughboys” (and girls) practicing for the parade.

As you watch this video think about how sticky and stretchy pizza dough is! I can’t tell you how many times I have accidentally poked a hole through mine! These people have true talent and are so “light on their fingers”! What FUN! They are making life and food interesting and I like it!

For more info on these “Dough Guru’s” you can visit the site www.uspizzateam.com

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Chiletti..it’s what’s for dinner!

I get asked quite frequently if I make homemade meals every night…the answer is NO! I am good, but not that good! Roman’s 3:23 states “for all have sinned and fallen short of the glory of God”. Thanksgiving week is a week that I allow myself to “fall short” in the way of meal preparation. I still provide food for my family, but because Thanksgiving dinner is such an anticipated event for my family.. I feel as though I should take a little break behind the counter during the forefront of the week. My hubby already “told on me” on Facebook and mentioned that we had Skyline tonight…haha..so here it is..a very un-homemade dinner that pleases just the same!

(my children prefer buttered noodles with cheese on top)

1 container of Skyline Chili, 1 package of Spaghetti, chopped onions, shredded cheese, sour cream

WHALA! My Un-Homemade Meal ! (HA!)


Skyline Chili is a Cincinnati, Ohio chain restaurant. “Cincy’s” Chili has a sweet yet spicy flavor due to a mixture of cocoa, cinnamon, chili powder and cloves. It is also typically beanless, but you can add on beans at the restaurant. They sell their pre-made products canned and frozen, and I take full advantage of them! If you live in KY, IN, OH, or FL, you may have had the awesome opportunity to enjoy their Chiletti..if not, here is a sneak peak into this fabulous yet easy meal. 
You may use regular pre-made chili (or my homemade chili shown on FB) for this dish as well! (add a little cinnamon and it will taste very much the same)
Enjoy!
~Janelle 

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Easy and Cheesy Bread

This cheesy bread is a conversation piece in itself..I make this two ways, the way I am showing below is one way, another way is to stuff the bread with swiss cheese and sauteed diced onions and finish as directed. I make this bread for company all the time- it is amazing! 
Start with a round loaf of bread from the bakery-lay it on a foil lined baking sheet (you will use the foil to wrap the bread) and make slices into the bread at a 30 degree angle, then do the same in the opposite direction-the depth of your slices should be about 75% through the bread, leaving it in tact. 

As you are slicing hold the bread together

Stuff with shredded Mozzarella cheese

Pour 1 stick of melted butter over top

Sprinkle with garlic powder and parsley

Cover with foil and bake in a 350 oven for 40 mins 

Open the foil and bake another 10 mins

Tear apart and ENJOY!

Easy and Cheesy Bread
1 round loaf of bakery bread
2 cups shredded mozzarella cheese
1/2 cup butter (1 stick melted)
garlic powder
parsley

Place bread on a foil lined baking sheet, reserve enough foil to cover the bread. Slice bread diagonally in both directions 75% through the bread making sure to keep it in tact. Fill cuts with cheese, pour melted butter over top sprinkle with garlic powder and parsley. Bake in a 350 oven for 45 mins. Open foil and bake another 10 mins until golden.
YUMMY!
~Janelle 







I am participating in Tempt My Tummy Tuesdays@ www.blessedwithgrace.net  and Tasty Tuesdays @ www.beautyandbedlam.com– for more great recipes check out their sites!

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Marvelous Meatloaf-It is SOOO delicious!!!!!

 
There are so many delicious recipes for meatloaf…. I would like to share with you my family recipe that I have made time and time again. This recipe was given to me at my bridal shower 8 1/2 years ago by my cousin Wendy…I have been making it ever since. My entire family eats this UP! There is a secret ingredient in it that makes it so good (you would never guess it). But, if I have not disappointed you yet…you simply must give this recipe a try (trust me?)…it is a winning recipe for sure! ENJOY!!! 
 
Make the glaze by mixing in a medium bowl: ketchup, brown sugar, lemon juice and prepared mustard- set aside
 
 
In a large bowl combine ground beef, bread crumbs, chopped onion, 1 egg, *lemon juice, and 1/3 cup of the glaze mixture
Shape into a loaf pan (or you may shape into a loaf and place in a 9×13), bake 1 hour in a 350 oven- pour off fat
Add the glaze and bake an additional 15 mins or until done.
Meat n Potatoes! (and a salad)
I had to share this with you..my 2 year old swiped my son’s plate when he got up to use the restroom. She LOVED this meatloaf! This is her yelling at him when he came back to the table…she was caught “red handed” (and red faced!)
Marvelous Meatloaf-It is SOOO delicious!!!!!
 
Author: Janelle Nehrenz
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • Glaze:
  • 1/2 cup ketchup
  • 1/3 cup brown sugar
  • 1Tbsp real lemon lemon juice
  • 1 tsp prepared mustard
  • Meatloaf:
  • 1 1/2 lbs ground beef
  • 1 1/2 cups bread crumbs
  • 1/4 cup chopped onion
  • 1/3 cup glaze
  • 1 egg
  • 
2 Tbsp real lemon lemon juice
Instructions
  1. Preheat oven to 350
  2. Combine all of glaze ingredients in a medium sized bowl and set aside
  3. In a large bowl combine meatloaf ingredients and 1/3 cup of your glaze
  4. Shape into a loaf and bake 1 hour; pour off fat
  5. Cover with remaining glaze and place back into oven and bake an additional 15 mins or until done in center
  6. ENJOY!
 

 

I am participating in Tempt My Tummy Tuesdays@ www.blessedwithgrace.net  and Tasty Tuesdays @ www.beautyandbedlam.com– for more great recipes check out their sites!

 
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Potato Pancakes

Left over mashed potatoes have never tasted so good! The panko in this recipe adds a light and crispy crust to the traditional potato pancake…Serve hot off the stove with a cheese garnish and a side of applesauce or sour cream! OHhh, YUMmm!
(p.s. a great idea to save this recipe for after Thanksgiving!) 

Last night’s mashed potatoes, panko, eggs, flour, (salt, pepper, garlic powder, onion powder or even chopped onion if desired)

Combine all ingredients except panko in a mixing bowl

Mix well

Shape into a disk form, about the size of the inside of your hand and coat with panko…form and pat it in there good so that they stay together in the pan well. 
Add oil/Crisco to a skillet on med-high heat and brown pancakes on both sides

Serve with cheddar cheese and applesauce or sour cream.
ENJOY!!! 


Potato Pancakes
3 cups mashed potatoes
2 eggs
½ cup flour
1 cup Panko
Crisco for frying
*You may add a tsp of garlic powder, onion powder, or ¼ c chopped onion for an added kick.  
1. Mix eggs, flour and seasonings of your liking into your mashed potatoes. 2. Shape into a disk about the size of the inside of your hand 3. Lay flat into Panko and press, turn over and coat other side pressing again (it may seem akward, but molding it will not hurt it) 4. Preheat skillet on med-high heat and add appx 2 Tbsp of Crisco to pan 3. Brown on both sides, serve warm…I like to add cheddar cheese and applesauce or sour cream (depending on what I have on hand). ENJOY!





I am participating in Tempt My Tummy Tuesdays@ www.blessedwithgrace.net  and Tasty Tuesdays @ www.beautyandbedlam.com– for more great recipes check out their sites!

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Sausage and Fresh Herb Stuffing

Come visit me at www.womenlivingwell.org for this delicious recipe…just in time for Thanksgiving!

Bless you,
Janelle 
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EASY Pumpkin Dessert

This is a delicious dessert that is very simple to make… It is perfect for when you want to make dessert for your family, but you don’t want to make an entire 9×13 pan. You may save the remaining cake mix for cupcakes if you’d like. Enjoy! 
~Janelle
(p.s. Jen- this one is for you!)
EASY pumpkin pie puree (mix), 1 can evaporated milk, 2 eggs, yellow cake mix (1/2 box), walnuts and butter

Add pumpkin mix, eggs, and evaporated milk

Beat well

Prepare a 11×7 or an 8×8 pan- pour in pumpkin mixture, sprinkle 1/2 box of cake mixture
and slightly stir

See, even my little one can make this! 

Top with chopped walnuts and melted butter

Bake in a 350 oven until well set and golden brown on top (appx 40 mins).  Let cool on counter, then cover and place in refrigerator to cool. 

Serve with a whipped topping of your choice! I just love pumpkin…MMMMmmmm

EASY Pumpkin Dessert
1 30 oz EASY pumpkin pie puree (It has all of the spices included)
2 eggs
1 can evaporated milk
½ box yellow cake mix
1 cup chopped walnuts
½ cup butter
Preheat oven to 350
Mix pumpkin pie puree, eggs, and milk well with mixer. Pour mixture into a prepared 11×7 or 8×8 pan. Pour ½ box of dry cake mix on top and slightly stir. Add chopped walnuts and melt ½ cup butter over top. Bake in a 350 oven for approximately 40 mins (be sure the middle does not jiggle when you take it out- keep it in longer until set). Let cool on counter, then place in the refrigerator until ready to serve…top with whipped cream and ENJOY!!!!

I am participating with Tempt my Tummy Tuesday 
@ Blessed with Grace
@ Balancing Beauty and Bedlam, and Simply Sweet Home
my fellow Sister’s in Christ sites! 
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Sausage Gravy over Biscuits



Sausage and gravy over biscuits is an all time favorite in our home. This recipe isn’t just delicious, it’s simple and quick to make as well! I hope your family enjoys it as much as mine does. 
Biscuits, sausage, milk, flour, salt and pepper
Brown sausage on med-high heat, when it is cooked through add flour and turn heat down to low
The flour makes a paste on top of the sausage
Add milk and turn up heat to med-high again
Add salt and pepper and stir constantly until it thickens
Biscuits are ready! 
Here you have it! MMMmmmm. 

 

Enjoy!~Janelle
Sausage Gravy over Biscuits
Author: Janelle Nehrenz
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1 lb Bob Evan’s Sausage (bulk roll)
  • 1 (8 count) Container of Grand’s Buttermilk Biscuits
  • 1/3 cup flour
  • 3 cups milk
  • 1 tsp salt
  • 1 tsp pepper
Instructions
  1. Bake biscuits according to package directions.
  2. Cook sausage in a large skillet on medium high heat and crumble with a spatula.
  3. When sausage is cooked through, turn down heat to low.
  4. Add flour and stir to make a paste on the sausage.
  5. Add milk, salt and pepper and stir
  6. Turn heat back to medium high and stir constantly until it thickens into a gravy. (about 5 mins)
 
P.S. Because I use “skim milk”..this recipe has no effect on my waistline (LOL)

I am participating with Tempt my Tummy Tuesday 
@ Blessed with Grace
@ Balancing Beauty and Bedlam,
my fellow Sister’s in Christ sites!
 
 
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Amish Style Cinnamon Chip Bread Pudding


  Come visit me over at  www.womenlivingwell.org for this delicious recipe! 
Enjoy!
~Janelle
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Grandma’s Stuffed Peppers

Oh, how I have always loved my Grandma Ruth’s Stuffed Peppers- This is one of my hubby’s favorite meals too-He LOVES when I make these. There is no matching the smell of these baking through out the house.
*Scroll down to the bottom for allergy-friendly options (I wouldn’t want anyone to miss out on these!)
Ground chuck, tomato soup, ketchup, bread crumbs, eggs, onion, water, milk, onion powder, parsley, rice,
salt and pepper
Sauce: tomato soup, ketchup, onion powder, salt, pepper and water- set aside
Meat stuffing: ground chuck, bread crumbs, rice, chopped onion, eggs, parsley, milk and 2 Tbsp of the
tomato soup sauce
Cut and core your peppers
Place them in a 9×13 pan. Grab a handful of meat stuffing and shape into a ball- place inside each pepper
Cover with the tomato sauce mixture
Cover with foil and bake in a 350 oven for 1 hour
Here you have a delicious Stuffed Pepper meal! YUUUmmmmm…

(P.S. I love using red and green peppers during the Holiday Season!)
Enjoy!
~Janelle
*Food Allergy Options: Instead of eggs use 1 Tbsp oil, instead of milk use rice milk, instead of bread crumbs use gluten free bread crumbs (or you can process a toasted gluten free waffle) Serve with additional rice and a salad! 
Grandma’s Stuffed Peppers
Prep time: 20 mins
Cook time: 60 mins
Total time: 1 hour 20 mins
Serves: 8
Ingredients
  • 4 peppers of your choice
  • 2 lbs ground chuck
  • 1 large can of tomato soup
  • 1/2 cup ketchup
  • 1/3 cup water
  • 3/4 cup bread crumbs
  • 3/4 cup cooked rice
  • 1/2 cup chopped onion
  • 2 eggs
  • 1/4 cup milk
  • 1 Tbsp parsley
  • 1/4 tsp onion powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
Instructions
  1. Pre-heat oven to 350
  2. Sauce:In a medium bowl combine tomato soup, ketchup, water, onion powder, salt and pepper. Set aside
  3. Meat Stuffing: In a large bowl add ground chuck, bread crumbs, rice, eggs, onions, parsley, milk, and 2 Tbsp of the tomato sauce mixture.
  4. Cut peppers in half vertically and rid the insides of seeds and core.
  5. Place peppers in a 9×13 pan.
  6. Grab a handful of meat stuffing and shape into a ball and place inside of each pepper.
  7. Pour tomato sauce over top and cover with foil. Bake for 1 hour.
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It’s OKAY to think INSIDE the box!

So many friends feel as though they are going to disappoint me when they confess that they “use the box mix”. I am hear to tell you that IT IS OKAY! In fact, I feel it is an excellent way of becoming even more comfortable in your kitchen. By this I mean “OWN IT! Know what works and what TASTES GOOD and use it! Let’s face it, when we invest our time into one thing…another thing takes our time. Time is valuable and there is always a trade-off for it. Some dishes are worth the extra effort to prepare homemade and others may not be worthy…. On days when 6pm creeps upon us way too quickly, that is when making a completely homemade meal might not be the best choice for us. Ladies….drop the guilt, it is okay to use the box when you are pleased with the product.

Here are some “boxes” I love (and I am not too proud to say, I use!) Please share yours too!

GFS has the BEST frozen Pulled pork! I put this in the crockpot  when I throw parties or entertain a large crowd. I get so many rants and raves! It really is sooo delicious!  
Krusteaz is an amazing brand- I especially love their Crumb Cake!

Couscous is a grain-based side dish that tastes/looks like a noodle in rice form. That is certainly not a definition from wikipedia, but that is the best way I can describe it!  I love adding this as a side to grilled chicken, veggie  kabobs, or pork chops. 

I hope that I relieved some of you with this post. For those of you who are surprised…I am so sorry! However, the last thing I want to be is an idol. I LOVE to cook and I LOVE homemade, but it’s OKAY to think INSIDE the box sometimes…

Bless you,
Janelle



(Phil 4:5) Let your moderation be known unto all men. The Lord is at hand.

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Chicken Scaloppini

A short while ago I asked some of my friends to send me some of their favorite recipes. One of my friends, Katie, gave me her favorite chicken dish, Chicken Scaloppini. It is tried and true…a delicious recipe indeed! The light, buttery crust of the chicken pairs wonderfully with homemade lemon sauce. The sauce also tastes amazing on top of risotto! Enjoy! 
~Janelle
Thinly sliced chicken, butter, flour, oil, chicken broth, lemon, parsley and basil (salt and pepper)
Sprinkle chicken with salt and pepper and lay in flour- repeat on the other side.

Combine butter and oil and melt in pan on med-high heat.
Add seasoned/flour-coated chicken.
Brown on both sides
Set aside
Squeeze 2 Tbsp of juice from a lemon
In the pan the chicken was cooked in, add 2 tsp of flour to the leftover butter/oil and whisk into a paste then add chicken broth

Let thicken for about 5 mins 

Add lemon juice

Add parsley and basil

Pour sauce over chicken and ENJOY!

Chicken Scaloppini
(6 servings)

6 thinly sliced chicken breasts
2 Tbsp butter
2Tbsp oil
2 cups flour plus 2tsp
2 cups chicken broth
2 Tbsp lemon juice (from 1 lemon)
1Tbsp basil
1Tbsp parsley

Chicken:
Sprinkle chicken with salt and pepper. In a dish add 2 cups of flour- coat each chicken breast with flour. Melt butter and oil in a large pan on med-high heat. Add chicken and cook on each side until lightly browned and cooked through. Take chicken out of pan and set aside on dish.
Sauce:
Leave the remains in the pan you cooked your chicken in. Add 2 tsp of flour to make a paste, then add 2 cups of chicken broth. Let simmer for 5 mins or until it begins to thicken. Add lemon juice, basil and parsley.

Serve over risotto, rice or pasta! MMMMMmmmm!
Thanks for sharing Katie!

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Simple Party Punch

There is something about “party punch” that makes me happy…is it the foaming sherbet floating on top? Is it the beautiful pastel color? Is it the sweet and tangy flavor? Perhaps it is a mix of all three descriptions that make party punch such a crowd pleaser. This recipe is simple….you will remember it always..and I can bet you’ll make it often! Enjoy, my sweet friends…
(You can use whatever color sherbet you like depending on the festivities- this was my little girl’s 2nd birthday- Orange would work beautifully for Thanksgiving- Lime for Christmas, etc)

Place ice or ice ring in punch bowl and add 1 container of any fruit punch
Pour in a 2 liter of lemon lime soda 
Scoop in sherbet to cover the top (I used an entire small container) 
You have just made a beautiful and satisfying “party punch”! This won’t last long!!! 
 
 
Simple Party Punch
 
Author: Janelle Nehrenz
Prep time:
Total time:
Serves: 15
Ingredients
  • 1 2 liter lemon-lime soda
  • 1 container of fruit punch
  • 1 small container of sherbet
  • Ice or ice ring
Instructions
  1. Combine soda and punch, add scoops of sherbet on top.
  2. To make an easy ice ring: Place water in a ring shaped jell-o mold and freeze over night.Plop right into your punch! You can also add fruits to your water to be “fancy.
 

I am participating in Tempt my Tummy Tuesdays @ At the Well, and Tasty Tuesdays @ Balancing Beauty and Bedlam. To see more recipe ideas, please visit these lovely ladies sites! 

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Chicken n Dumplins made EASY!

Come visit me over at www.womenlivingwell.org! This week’s recipe is Chicken n Dumplins made EASY..the perfect comfort meal for a cool autumn evening. So simple, yet sooooo delicious!! Your family will be blessed having this for dinner! MMMMmmmmm…..
Enjoy!
~Janelle 
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Homemade Hot Cocoa

There is nothing more comforting on a cool day than to walk into a nice warm home and be welcomed with a cup of homemade hot cocoa. This is a special treat I make for my children and my neighbors. It is simple and can be kept warm in the Crockpot. This recipe combines cocoa with chocolate chips to make it extra chocolaty. I also add 1 container of cool whip to make it extra creamy.

Milk, cocoa, chocolate chips, hot water, vanilla, cinnamon, sugar and salt 
In a med/large pot on the stove (med-high heat) pour in your hot water with sugar, cocoa powder, and salt-whisk well.
Add chocolate chips and whisk well until melted.
Add milk, vanilla, and cinnamon and whisk well.
Add an 8 oz container of cool whip- this makes it very creamy!!!
Transfer into a Crockpot on the lowest heat to keep warm.
When ready to serve, top with whipped cream or marshmallows. Ahhhhh….this is not your instant cocoa mix, my friends!  This is a REAL treat….mmMMM….Enjoy!

~Janelle

 
Homemade Hot Cocoa
 
Author: Janelle Nehrenz
Prep time:
Cook time:
Total time:
Serves: 10
Ingredients
  • 3/4 cup sugar
  • 1 cup cocoa powder
  • 1 cup chocolate chips
  • 1 tsp salt
  • 1 cup hot water
  • 1/2 gallon milk
  • 1/2 tsp vanilla
  • 1/4 tsp cinnamon
  • 1 8 oz whipped cream
  • *Extra whipped cream or marshmallows to garnish
Instructions
  1. In a med/large pot on the stovetop (med/high heat) pour in hot water, sugar, cocoa powder and salt- whisk well.
  2. Add chocolate chips, whisk well until melted.
  3. Add milk and whisk again until well combined.
  4. Add vanilla and cinnamon then stir in whipped cream.
  5. Serve and garnish!
  6. If you are making this in advance (for example, going caroling-etc.) simply place in the Crockpot on low heat -it will be waiting for you when you come in from the cold!!!!
 
I am participating in What’s Cooking Wednesday,
Tempt Your Tummy Tuesday
Dining With Debbie
Balancing Beauty and Bedlam and 
Tuesdays at the Table recipe exchanges. 
I am also linked up to Raising Homemakers Weds. link up! 
For more blogger recipes go to these links.
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