Polar Express Night: Hot Chocolate Cupcakes with peppermint icing & Polar Express Hot Chocolate

The second in my three Christmas themed nights, this is isn't a dinner, it's a drink and dessert.

For the hot chocolate cupcakes:
2-1/2 cups flour
2 cups sugar
1 cup cocoa powder
2 tsp baking powder
1 tsp baking soda
1 tsp salt
3 eggs
1 packet hot chocolate mixed with 3/4 cup warm milk
3/4 cup vegetable oil
1 tsp vanilla
Preheat the oven to 350 and line 20 muffin cups with cupcake liners.
In a bowl mix together all the dry ingredients. Then add all the wet ingredients, beat on medium speed until well combined, divided batter amongst the 20 liners. Bake for 16 minutes or until a toothpick comes out clean.
For the peppermint icing:
3 sticks unsalted butter, softened
6 cups powder sugar
1-1/2 tsp peppermint extract
1/4 to 1/2 cup milk
Cream beat the butter until it's creamy. Add the sugar and extract. Then add enough milk to make desired consistency.

Polar Express Hot Chocolate:
This hot chocolate is really good! It is rich, a lot richer than those hot chocolate packets you can but, but it's so worth it. It also tastes just as good, if not better the next day (just make sure to refrigerate it).
1-1/2 cups heavy whipping cream
1 (14oz) can sweetened condensed milk
8 cups milk
1 tsp vanilla
2 cups semisweet chocolate chips.
Combine everything in a crock pot, cook on low for 4 hours stirring occasionally, or until the chocolate is all melted.
*Now, my family likes different thickness/richness of their cocoa, so you can add more milk individually.

With hungry thoughts from the kitchen; 
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Beef Filled Buns

Lots of work, but so yummy!

3-1/4 to 3-3/4 cups flour
1 pkg yeast
1 1/4 cup milk
1 TBS sugar
1 TBS oil
1/2 tsp salt
 _______________
2 TBS finely chopped onion
1 small garlic clove
1 TBS oil
3/4 cup finely chopped oven bbq beef (recipe below)
1/3 cup water
2 TBS soy sauce
2 tsp cornstartch
2 tsp sugar
1/4 tsp ginger

In mixer combine 2 cups flour and the yeast. Heat the milk t0 115-120, mix the milk with 1 tbs sugar, 1 tbs oil and salt. Add the milk mixture to the flour; beat at a low speed for 1 minute (scrapping the sides) then beat on high for 3 minutes. Stir in enough remaining flour to make the dough moderately soft. Knead on floured surface till smooth and elastic (5-8 minutes). Shape into ball, place in lightly greased bowl, turning to coat. Cover and let rise in warm place until double. Punch down and turn out onto lightly floured surface. Shape into 10 balls. Cover and let sit 5 minutes. Meanwhile, cook the onion and garlic in 1 tbs oil until onion is tender, not brown. Add the oven cooked bbf beef and cook until the beef is heated through. Stir water and soy sauce into cornstarch, add the 2 tbs sugar and the ginger. Add this to the beef mixture. Cook and stir until thickened.
On lightly floured surface, press each ball of dough into a circle, dived the meat amongst the circles; bring edges of dough up and around the filling, stretched if needed, to pinch the dough together and close the bun.
Meanwhile, over high heat, bring water streaming boil. Place steamer rack over boiling water. Cover steamer; steam buns 15-17 minutes, until the dough is bread.

NOTE:
If you don't have a steaming rack (we have a bamboo steamer) google some diy ideas. We used disposable pie pans (I forget how we did it, but we did make one).

For the Oven BBQ Beef:
2 lbs beef
1/4 cup soy sauce
1/4 cup honey
2 TBS thinly sliced green onions
2 TBS dry sherry
1/2 tsp Chinese five spice powered
Cut the beef into 1" thick slices, place in single layer in shallow dish. Mix together the remaining ingredients and pour it over the beef. Cover and refrigerate an hour or overnight. Cook beef in baking dish (draining the marinate-make sure to reserve it). In 350 oven, bake the beef for 50-60 minutes; or until done, turning and (using the reserved) brushing with marinade.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Butter Dip Biscuits

1 stick unsalted butter, melted
2 1/2 cups flour
4 tsp sugar
4 tsp baking powder
2 tsp kosher salt
1-3/4 cups butter milk
Preheat oven to 450. Pour the butter into a greased 8x10 baking dish/pan. Mix together the flour, sugar, powder, salt, and milk (mixture may be sticky). Press into the butter filled dish (yes, right on top of the butter) press the batter down (butter may flow over, that's OK). Use a shape knife and cut eight squares. Bake 20-25 minutes, rotating mid-baking.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Honey Roasted Carrots

My dad hates carrots, he tried these and went back for seconds!
2 lb bag baby carrots
A little olive oil
Salt and pepper
Preheat oven to 400. Place carrots on baking sheet, drizzle a little olive oil and sprinkle some salt and pepper on top. Bake for 20 minutes.
Then, mix together,
2 TBS olive oil
4 TBS honey
1 1/2 tsp balsamic vinegar
Drizzle on top of the carrots and bake 5-10 more minutes. (The carrots will be firmer, and some may be slightly crunchy-but this is what you want, you don't want a mushy carrot).

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Bacon-Cheddar Corn Pudding

2 eggs, beaten
1 can cream corn
1 can corn with red & green peppers, drained
1 pkg corn muffin mix
1/2 cup ranch dressing
1 pkg (8oz) cheddar cheese, divided
4 green onions, sliced
4 sliced bacon, cooked and crumbled
Preheat oven to 375. Mix together the eggs, corns, muffin mix, ranch dressing and 1/2 cup cheddar cheese. Bake for 40 minutes (check to make sure the center is done i.e. not runny). Mix together all the remaining ingredients and and bake until the cheese is all melted.
With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Cheesy Chicken and Rice

4lbs chicken breast, cut into small chucks (think bite size)
1 lb onion, chopped
1 10.5 oz can cream of chicken soup
1 8-oz box zatarains yellow rice mix, cooked according to directions
1 cup shredded cheddar cheese
1 15oz can whole kernel corn, drained
In skillet, cook chicken and onion until chicken is almost done, add the cream of chicken, and cook until the chicken is done. A few moments before serving add the rice, cheese and corn. Stir until the cheese is all melted.
With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Buffalo Chicken Casserole

1 1/2lbs chicken breasts, cooked and cut into chunks
1/3 cup buffalo sauce
1 cup blue cheese dressing
1/2 cup cheddar cheese
5 cups shredded hash browns
1 cup cream of chicken
Mix everything together and bake in oven at 400 until top is golden brown.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31 

How the Grinch Stole Christmas Dinner

Last December I did a 25 days of Christmas Goodies, this year my budget (and waist lie) couldn't handle that, so I'm doing a few themed dinners this month, and my first one was, How the Grinch Stole Christmas, and this dinner is a breakfast dinner.

 Roast Beast
OK, my 'roast' doesn't have anything to do with roasting. It's actually a skillet dish, that is very delicious, and extremely easy to make!
4 potatoes, peeled and cubed
1 onion, diced/sliced
6 TBS oil
1 green pepper
2 zucchinis, peeled and cubed
1 turkey ham, cubed
2 tomatoes, cubed
1 cup cheddar cheese (I didn't measure I just used my hand and eyed it)
In a skillet over medium heat, heat the potatoes, onion and oil. Cook the potatoes until golden and almost tender. Stir in the green pepper and zucchini and cook until tender. Add the turkey ham and tomatoes, making sure to stir and top with the cheese. Cover and cook 5 minutes or until the cheese is all melted.


Who Hash
This "recipe" really isn't a recipe, it's more of a..here's another way to cook it.
1 (15oz) can corned beef hash
6 eggs
Preheat the oven to 400. Thoroughly grease 6 muffin cups. Divided the corned beef hash amongst the muffin cups, press it into the bottom and up the sides (I used my fingers). You're goal is to form a 'shell' to hold you egg. Break an egg into each cup (you can poke the yolk with a fork if you want-if you don't you'll get a sunny side up egg). Bake 15-20 minutes or until egg is cooked to desired doneness.


Who Pudding
1 small box white chocolate instant pudding mix
2 cups milk
1 small tub cool whip
24 oreos
2 cups mini marchmallows
Mix the pudding mix and milk together for 2 minutes (make sure you don't have lumps), now stir in the remaining ingredients. Refrigerate until ready to serve (you can serve it right away, it just won't be as set.)

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31 

Muddy Buddies (Puppy Chow)

8 cups of Rice Cereal squares (Chex)
2 cup of raisins
1-1/2 cups chocolate chips
3/4 cup creamy peanut butter
1/3 cup butter or margarine
1 tsp vanilla
2 cups powdered sugar




In a medium microwavable bowl, add chocolate chips, peanut butter and butter. Microwave on High for 1 minute and stir. Microwave 30 seconds longer and stir mixture until smooth. Stir in vanilla. In a bowl, pour melted chocolate over cereal and raisins, stir to evenly coat. Now, I use a bowl that has a lid, but you can use a zip lock bag, spoon mixture into bowl (you can do a little at a time if you want), add the powder sugar, put the lid on and shake until everything is evenly coated.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31 

Italian Pasta Bake

1 lb ground beef, cooked and drained
3 cups of pasta (rotini, macaroni etc)
1 jar (26-28 oz) spaghetti sauce
3/4 cup grated Parmesan cheese, divided
8 oz shredded mozzarella cheese
Mix together the meat, sauce and 1/2 cup Parmesan. Spoon into a 13X9 baking dish. Top with remaining Parmesan and the mozzarella cheese. Bake 375 for 20 minutes, or until warm through and cheese is melted.
Makes 6 servings.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31 

Fried Ice Cream

Yes, you read that title right, fried as in oil, ice cream. It's a lot easier that it sounds.
Oil to fry the ice cream in
Vanilla ice-cream
1 cup crushed frosted (or just corn) flakes
1 tbs sugar (or 2 tbs is using corn flakes)
1/2 tsp cinnamon
2 eggs
Mix together the cereal, sugar and cinnamon. Scoop out two large scoops of the ice cream, quickly roll each ice cream ball in the cereal mixture, place on wax paper and place in freezer for 30 minutes. Beat the eggs, remove the ice cream from freezer, dip it into the eggs, then roll the ice cream into the cereal mixture, making sure to coat it well.
Place it back into the freezer for 30 more minutes (you want the ice-cream really cold and hard). If you want more crunch and coating you can repeat the egg/cereal/freezer step.
Now, heat the oil in pan (about an inch of oil), one at a time (keeping the other in the freezer until ready to make) carefully place the ice cream into the hot oil (400 degrees). It should only take 15-30 seconds each side, brown on all sides.
OR-you can use a pot/deep fryer to lower the entire ice cream ball into.
Serve immediately, topped with honey, chocolate syrup, whipped topping, whatever sounds good to you!

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31 

White Chili

This is a really simple recipe and can be made quick or in a crock pot. 

4 cans great northern beans (*Or 1 lb dried beans, soak over night, simmered for 20 minutes-discard water)
2 lbs cooked boneless, skinless chicken breasts, cut up (*Or raw)
2 4-1/2 oz cans chopped green chilies
1 med. onion chopped
2 tsp cumin
1/2 tsp alt
14 oz chicken broth
1 cup water
Salt to taste
Combine everything in a pot and bring to a simmer, serve with a dollop of sour cream on top.

*For crock-pot method;
Use the directions in the parentheses, combine everything in a crock pot cook on low to 10 hours (on high for 5), until beans are soft and chicken is done.

Makes 8-10 Servings

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31 

Broccoli Cheese Soup

 1TBS butter
3/4 cup chopped onion
6 cups water
6 chicken bouillon cubes
8 oz (if the bag/box comes with 1-2 more oz, just add them)
1 tsp salt
2-10 (or 12) oz bags frozen chopped broccoli
6 cups milk
1 lb american cheese
1/8 tsp garlic
Saute the butter and onion, add the water and bouillon cubes. Bring mixture to boil. Add the egg noodles and salt; cook for 3 minutes. Add the broccoli and cook for 5-10 minutes. Add all the remaining ingredients, stirring constantly until the cheese is melted.
  
With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31 

Sweet and Smoky Chicken

This recipe is extremely simple, but still packs flavor. It's quick to through together and (if using the fake syrup) rather affordable.

2 medium onions (if you love onions, you can add more), thinly sliced
4 chicken breasts
1/2 cup ketchup
1/2 cup maple syrup (I use the cheap fake stuff)
1/4 cup vinegar (I've used apple cider vinegar, but I usually use white)
2 TBS yellow mustard
Preheat oven to 350. Spread the onions on the bottom of a baking dish, then place the chicken breast over top. Mix together all the remaining ingredient and pour it over the chicken. Bake for 40-60 minutes uncovered (until the chicken is done), making sure to baste the chicken several times.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31 

Chicken Spice Mix

This spice reminds me a lot of that roasted chicken stores sell.

1/2 t. salt

1/2 t. pepper

1/2 t. garlic powder

1/2 t. onion powder

1/2 t. paprika

Mix everything together. It should yield enough spice for 2-4 chicken breasts.

(To make chicken using this, I pour a little olive oil on a baking sheet, rub the spice all over the chicken breasts and bake at 350 until the chicken is done).

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31 

Egg and Olive Sandwich Spread

Yeah, the name makes the sandwich sounds weird, but my family loves it! Unfortunatly the recipe is done my eye and your taste...if you like a lot of olives add more...like it really creamy add more mayo...big chunks, small chucks, your choice...
All you need for this recipe is three (well four if you count bread) ingredients.

Green Olives (sliced)
Boiled Eggs (sliced)
Mayo
Mix everything together, spread on bread and enjoy...

See, super simple.
With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Korean Beef

1 lb ground beef
1/2 cup brown sugar (you can use 1/4 cup if you don't want it too sweet)
1 TBS seasome seed oil
3 cloves minced garlic
1/8-1/4 a tsp ground ginger
1 tsp crushed red pepper flakes (more or less depending on desired hotness)
Dash of salt and pepper
1 bunch of green onions, diced (I was to lazy to cut my onions any smaller than what you see)
In skillet cook beef until brown and cooked through, drain off any grease. Add the brown sugar and seasome seed oil, stirring until well combined. Add remaining ingredients and server over hot rice.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Zesty Italian Crock Pot Chicken

4 frozen chicken breasts
1 packet zesty Italian dressing mix
1 (8oz) package cream cheese, softened
2 cans cream of chicken
Mix together everything except the chicken. Place chicken in greased crock pot, pour sauce over top. Cook, covered, on high for at least 5 hours (it all depends on how hot your crock pot gets; it may be more or less). When chicken is cooked, remove it from the crock pot, shred it, then stir it back into the sauce.
Serve over noodles. *If the sauce is thicker than you like (when it's all cooked) add some milk.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Lemon Poppy Seed Cake

This cake is really good; and it's a low fat (guilt free) cake!
1 (18.25oz) package reduced fat yellow cake mix
1/2 cup sugar
1/3 cup vegetable oil
1/4 cup water
1 (8oz) carton plain nonfat yogurt
1 cup frozen egg substitute, thawed
3 TBS lemon juice
1 TBS poppy seeds
Lemon Glaze (recipe below)
Preheat oven to 350.
Combine the cake mix and sugar; add the oil and next 4 ingredients. Beat at a medium speed with a mixer for 6 minutes. Stir in poppy seeds. Pour batter into a greased bundt pan. Bake for 40 minutes or until toothpick inserted in the center of the cake comes out clean. Cool cake on wire wrack 10 minutes then remove the cake from the pan; drizzle the lemon glaze on top and cool completely.
Lemon Glaze:
1/2 cup powder sugar
2 TBS lemon juice
Combine until smooth. Pour over hot cake.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Peach Bars

Sorry, there's no picture for this recipe. I tried a version of this and liked it but didn't love it. So, with several alterations I now love it!

For the Crust:
1 cup butter, softened
1/2 cup confectioner's sugar
2 cup all-purpose flour
For the Filling:
1 half-pint jar peach preserves or jelly, or your favorite flavor
For the Crumb Topping:
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
6 tablespoons butter
1/2 cup quick-cooking oats
1/2 cup chopped walnuts
1/8 tsp pinch salt

Preheat oven to 350º.
Mix together the butter, flour, and confectioner's sugar. Press the mixture into the bottom of 11x7 baking pan. Bake for approximately 15 minutes, or until lightly golden brown.
Remove from the oven and spread the preserves or jelly evenly all over the crust.
Combine the flour, sugar, and butter in a medium bowl with a pastry blender (or fork). Stir in oats, walnuts and salt.
Spread crumb topping evenly over the filling.
Bake at 350 degrees for 15-20 minutes until the top is lightly browned.
Remove from the oven and allow to cool completely before cutting, about an hour.
Enjoy!


With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Red Beans and Rice

I really am not pleases with this picture...I stirred the rice into the red bean mixture and to me, this doesn't make the dish look very good. But trust me, the picture is lying, this dish is delish!

1/2 lb of dried red beans
1/2 cups of water
1 green bell pepper, chopped
1 small onion, chopped
3 celery stalks, chopped
2 cloves chopped garlic
1/2-1 lb beef sausage, sliced
2 TBS creole seasoning...Creole seasoning tastes just like Cajun seasoning to me, you can make the mix HERE,)

Place ingredients in a slow cooker. Cook, covered, at HIGH 6 hours or until beans are tender. Serve with hot cooked rice.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Cajun (or Creole) Seasoning

1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon black pepper 
1/2 teaspoon white pepper 
1/2 teaspoon cayenne pepper
2 teaspoons paprika
2 teaspoon salt

Mix everything together. Makes (roughly) 3 tablespoons.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Broiled Broccoli and/or Cauliflower

This is a really easy recipe that you can't really fail (I won't say fail proof because I've met people who burned boiled eggs....). I didn't use any this time, but I have mixed in cauliflower and it too, turns out delish!

1 head of broccoli (and or cauliflower)
olive oil
seasoning of choice (I used steak seasoning this time)
Set oven to broil.
Cut the hard stems off the broccoli, then cut the florets and remaining broccoli stems into very small chunks (if you haven't already, rinse your broccoli).  Spread the broccoli out on a nonstick baking sheet. Drizzle the olive oil over top then sprinkle on desired amount of seasoning. Broil until the broccoli is tender and slightly brown. You can brown it as much at you want, I like mine to have a little crisp.
I've also baked the broccoli at 400; it takes longer but you don't have to worry as much about burning it.

P.S.
And if you're wondering what I have with the broccoli, it's a Chicken Pillow, found HERE.
With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Chicken Pillows

These turned out to be a BIG hit in my family...unfortunately, they aren't a 'good for you' recipe and my dad loved them! He at 3 at dinner and then another 2 later that evening! 

1 (8 oz) can crescent rolls
8 oz cream cheese, softened
1/4 cup butter, softened
3 cups cooked and shredded chicken 
1/2 tsp salt (opt.)
1/2 tsp pepper (opt.)
1 egg, mixed with 2 TBS water (I didn't measure)
1 sleeve saltine crackers, crushed  (or Italian bread crumbs)

1 can cream of chicken soup 
1/4 cup milk 
1/2 cup sour cream
2/3 cup shredded cheddar cheese
Preheat oven to 400. Stir together until smooth the cream cheese and butter. Add the shredded chicken and salt and pepper. Lay out the 8 crescent rolls on a cookie sheet, stretch them out as much as possible without tearing them. Divided the filling amongst the crescent roll triangles, then fold the crescent around the mixture, so that none of its filling if showing. This is the "pillow". 
Dip the "pillows" into the egg mixture then into the cracker crumbs, making sure to coat the "pillows". Bake the "pillows" for 15-20 minutes, until they are golden (you want the crescent roll to be cooked, there's nothing good about biting into bread dough).
For the sauce topping: Combine the cream of chicken, milk, sour cream, and cheese in a sauce pan, lightly simmer, stirring so it doesn't burn, until desired consistency.
Serve over top the "pillows".


With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Peanut Butter Fudge

2/3 cup butter
3 cups sugar
2/3 cup milk
1 cup peanut butter
1-1/4 cup vanilla
4 cups powder sugar
Melt butter over medium heat in saucepan. Stir in the sugar and milk; bring to boil and boil 2 minutes, stirring frequently. Remove from heat, and stir in the peanut butter and vanilla. Place the powder sugar in a bowl and pour the butter mixture over, stir until smooth. Pour into a greased pan and chill until firm.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Broccoli and Three-Cheese Pizza

Not the best picture-but you get the idea of the finished product.

1 med. head of broccoli, tough ends trimmed and discard, and the broccoli florets & remaining
            stems cut small. Blanched in boiling water for 2 minutes, drain, cool then coarsely chopped.
1 cup riccotta cheese
8 oz. shredded mozzerella
1/2 cup grated parmesan cheese
2 med. cloves garlic
1/2 tsp Salt
1/2 of the recipe Thin and Crispy Pizza Crust, found here.

Preheat oven to 450. Mix everything together (except the crust of course). Spread the crust onto a greased 15" pizza pan. Spread the topping mixture onto the crust and bake for 20 minutes, or until the cheese is all melted and slightly browned.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Thin & Crispy Pizza Crust

1-3/4 cup warm water
2 1/2 tsp rapid-rise yeast
4 cups bread flour (I've used all purpose and it still turns out great)
1 1/2 tsp salt
2 TBS olive oil

Whisk together the warm water and yeast. Let sit for 5 minutes. Combine the flour and salt. Add the oil and water mixture. Mix for 2 minutes until combined. Coat a large bowl with oil, shape dough into ball and let sit, covered, in a warm place for 1-1/2 hours.
Punch dough down and cut in halt. Place the two balls in separate greased bowls and let sit, covered, for 20 more minutes. Use dough as directed in recipes (if you're not following a recipe you bake it at 450). 

Makes two 15 inch pizzas. This dough is great to freeze-three month life span when frozen.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Healthy Cake

This cake is high in fiber and you only need two ingredients.

For the cake you need;
1 can or pumpkin puree
1 box of chocolate cake mix (or whatever you choose. I've read if you use spice cake you might want to add an egg...)
Preheat oven to 350. Using mixer, mix well, pour into a greased cake pan or cupcake wrappers. Bake according to cake package directions.
That's it! How easy is that? With out frosting-this recipe could almost pass off as a muffin too.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Hocus Pocus Buns a.k.a. Resurrection Rolls

Yes, the "plate" is actually a Glad lid...all of our saucers were dirty and I wanted to get a picture of this cool roll...
Resurrection rolls are a great way to teach kids the meaning of Easter; The crescent roll represents the tomb. The marshmallow which represents the body of Christ. The butter represents the oils. And the cinnamon sugar represents the spices used to prepare his body for burial. When the rolls are all done, the marshmallow disappears... Break open the tomb and the body of Christ is no longer there.

One can of crescent roll dough

8 large marshmallows (or one for each roll you’ll be making)

Melted butter

Cinnamon sugar (1/2 cup sugar and 1 TBS cinnamon)

Preheat oven to 350.

Dip one marshmallow in the butter then roll in the cinnamon sugar, coating well. Wrap the crescent roll around the marshmallow, making sure to pinch the seams together really well, otherwise the marshmallow will "ooz" out (causing a sticky mess on the pan...). Repeat with remaining crescent rolls and marshmallows. Bake 12 minutes. Let cool 5 minutes. Enjoy!

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

BBQ Rotel and Cheese Chicken

This is a really quick recipe that doesn't require alot of ingredients but still packs a punch of flavor...This recipe is a no measure recipe. It's all to taste, but I'll try to guesstimate the amounts. 
4 boneless, skinless chicken breasts
BBQ sauce
real bacon bits
1 cup shredded cheddar cheese
1-14 oz. can "Rotel" tomatoes, drained (canned tomatoes with green chilies-I used a store brand)
sliced green onions
pepper

Preheat oven to 400 degrees.
Season each breast with pepper then "George Foreman" the chicken until done. Place on baking sheet covered with foil (the foil is optional but it makes cleaning quicker). Top each chicken breast with one tablespoon BBQ sauce, 1/4 c. cheese, 1/4 c. tomatoes, green onions and one tablespoon of bacon bits. Place in oven and bake until cheese is melted (about 5 minutes). Serves 4.

Sorry for the crappy picture. We were heading to see a movie that day and we had to leave at 4:10-the chicken didn't come out of the oven until 4:05. I snapped a picture and then scarfed my food. 
With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Outback Steakhouse Dinner 4 of 4: Honey Bushman Bread

1-1/4 cups warm water
2 tsp sugar
2-1/4 tsp yeast
3-3/4 cups bread flour (I used plain all purpose flour)
1 TBS cocoa
1 tsp salt
2 TBS butter, softened
1/4 cup honey
2 TBS molasses
Cornmeal for dusting (I used yellow)

Mix the sugar and warm water, then dissolve the yeast in the sugar water, let sit 5 minutes.
Meanwhile, mix the flours, cocoa and salt in a small bowl. Mix the butter into the dry mixture. Make a well in the center of the flour, add the honey and molasses into the well. Add the yeast mixture. Stir from the middle bringing the dry into the center. Once combined, knead the dough for 10 minutes on a lightly floured surface. Roll the dough into a ball and place into a covered bowl in a warm place for 1-1/2 hours or until it has doubled in size. When it's doubled in size, divided into six logs that are 6 inches long and 2 inches wide. Pour cornmeal onto a flat surface, with damp hands, rub water onto each dough log and then roll it in the cornmeal. Arrange dough on baking sheet and let rise another hour. Preheat oven to 350 bake the bread for 35-40 minutes.

I love, love, love this bread!!! It won't be as dark as the "real" bread, but it still tastes good; I've read where people will put a mixture of food coloring in it to make it the dark brown color, but I find that a waste of time and food coloring.
With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Outback Steakhouse Dinner 3 of 4: Bloomin' Onion

So, we're lucky....we were given a bloomin' onion "machine". It just cuts the onion into the bloomin' shape...there are how-to's and diagrams on the internet on how to cut it with a knife, so just Google it and you'll find a how to somewhere....
For the dip:
2 TBS mayo
2 TBS sour cream
1-1/2 tsp ketchup
1/2 tsp Worcestershire sauce
1 tbs drained horseradish
1/4 tsp paprika
1/8-1/4 tsp cayenne pepper
1/8 tsp salt
1/8 tsp black pepper
Mix everything together. 
For the Onion:
1 large sweet onion; such as a Vidalia (about one pound in weight)
2-1/2 cups flour
1 tsp cayenne pepper
2 TBS paprika
1/2 tsp thyme
1/2 tsp oregano
1/2 tsp cumin
1/8 tsp black pepper
Mix everything above together.
---
2 large eggs
1 cup whole milk
Mix the eggs and milk together.
---
oil to fry the onion in

Remove the outer layer (the skin) of the onion. Cut off the stem (NOT THE ROOT) of the onion, creating a flat top. Cut you onion, either according to the machines directions or according to a how to with a knife.
Soak the onion in cold water (you can add ice cubes even) for one hour. This will help the petals open up.
Take the onion, shake off excess water then dip it into the flour mixture. Cover the onion, using a spoon if needed, make sure to spread the petals and get the coating everywhere. Shake off excess flour then dip the onion into the egg mixture, making sure to coat the onion well. Repeat dipping the onion into the flour mixture....if wanted you can continue this until all the flour mixture is used up.  
So to break it down, it's onion from water to flour mixture to egg mixture to flour mixture.
Heat your oil in either a fryer machine (which is what we have) or in a deep kettle. For a kettle-heat the oil over medium-high heat until a deep fry thermometer registers 400 degrees. Using a wire sieve, carefully lower the onion into the oil- bloomin' side up. Cook for about 6 minutes; until it's golden brown. Remove and drain on paper towels or a cookie cooling rack. 

Serve with the dip and enjoy!!!! Oh, and a tip to reheat this (if there is any left to be reheated) warm the onion up in the microwave then pop it into a toaster oven to gain back the yummy crunchy outside.
With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Outback Steakhouse Dinner 2 of 4: Baked Potato

If you are anything like me, usually when you want a baked potato, you toss it in the microwave...but the skin is all dried and yucky. Doing it this (much longer) way, you potato comes out delish. This is more of a how to than a recipe....

First of all try to find potatoes that are similar in size for consistent baking. If you have one large and one small potato, by the time the large is done the small will be dried up...
Preheat your oven to 375. Scrub the potatoes under running water to remove all the dirt then pat the potatoes dry with a paper towel (or napkin...or a towel if that's all you have). Using a fork, pierce the potatoes two to three times per side. Brush the whole potato with olive oil, this will make the skins nice and crispy (yummy!) .Sprinkle the tops with some sea salt (or table salt-use what you have people, that's what I did). Place them directly on the middle rack of the oven. I placed a foil lined baking sheet underneath because our oven doesn't have a center rack;  so I put the potatoes on the lower rack, then put the pan on the bottom rack to make sure the bottoms don't burn and plus it'll catch any drips off of the potatoes. Bake for 45-60 minutes or until a fork is able to pierce the potato with little resistance

Top with desired toppings.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Outback Steakhouse Dinner 1 of 4: Steak Seasoning

Now, I don't feel like this really matching Outback's steak flavor....it could the the way we cooked the steaks, it could be the cut of steaks...but either way, I love this seasoning.
1/2 tsp salt
1 tsp paprika
1/2 tsp black powder
1/4 tsp onion salt (or powder-the salt gives a little more kick)
1/4 tsp garlic powder
1/8 tsp coriander
1/8 tsp turmeric
1/8 tsp cayenne pepper
This recipe yields about 4 teaspoons of seasoning.

Mix all ingredients together in a small bowl.
To prepare steaks:: Preheat a flat grill (or you could use a frying pan). Sprinkle some of the seasoning over both sides of the steak.
Grill the steaks on each side to your desired level of doneness. Be sure to use tongs to sear all the edges of each steak to a rich brown color.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Southwestern Chicken Burrito Wraps

1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1 can whole corn, drained
1 green onion, finely sliced (white and green parts)
1 red or green pepper (I have half a green and half a red)
1 tsp lime juice
1/2 TBS chili powder
1 tsp ground cumin
1/4 tsp
1/4 tsp salt
2 cups shredded cheddar cheese
Sour cream (optional)
6 burrito-sized flour tortillas

Preheat oven to 350.
Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas (I forgot this part, so I just topped the tortillas with cheese-see picture), leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla.  Roll the stuffed tortillas and place in a lightly greased baking dish; with cooking spray, lightly mist the tortillas.  Bake for 10 minutes or until the tortillas are lightly brown along the open edges. Serve with a dollop of sour cream.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Cool Whip Frosting

In case you haven't heard of it before; you can fold in a package of your desired flavor pudding mix into cool whip and use it to frost cup cakes or cake. Simple, easy and healthy.

This recipe is a little less unhealthy but packs more flavor than above.
1 box instant pudding
1 cup of milk
1/3 cup powder sugar
8 oz cool whip, thawed
4 oz whipped cream cheese (we didn't have any whipped so I just used regular cream cheese-softened)
Mix the pudding, milk and powder sugar together until smooth. Add the cream cheese.Then finally fold in the cool whip. Make sure that the frosting is smooth and lump free. Refrigerate for an hour then frost your cake or cup cakes.

You will have to keep the cake refrigerated; or, if you can control your portions, don't frost the cake until you're ready to eat a piece. Then frost just your piece. That way you will only have to keep the frosting in the fridge and no the entire cake/cupcakes.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Quick Elephant Ears (Funnel Cakes)

One of my fondest memories growing up was going to the amusement park every fall for Procter and Gamble day (my grandpa worked  for p&g and got tickets). At the end of the night, my parents would buy an elephant ear (or two) to share and we'd walk out to the car and eat it while watching the fire works.
Every time I eat an elephant ear I go back to those 'good ol' days'.
1-1/2 cups flour
1/4 cup sugar
1-1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large eggs
1 cup milk
1 tsp vanilla
1/2 to 1 tsp cinnamon (optional)
Oil for frying
Powder Sugar
Mix together all of the dry ingredients. Mix together all the wet ingredients, now mix the dry into the wet. Heat oil (enough oil so that the batter will float ) to 375 (if it's to cool the cakes will absorb lots of oil, to hot and they will brown of the outside but be doughy inside) in a sauce pan. Take a funnel (or a large spoon) and drizzle the batter into the hot oil. Cook till the down side is golden/dark brown then flip cook until that side is done. Place on cookie wrack (to help oil drip off) cool for a few moments then sprinkle with powder sugar and enjoy!!

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Loaded Potato Soup

I don't have a picture for this soup, and I don't really have measurements for this soup either, I never measure. This soup is all to your taste, but I'll try my best to give it measurements; just remember you can adjust it to your taste.
8 large potatoes, peeled and cut into chunks
1 small onion, diced
4 cups milk (you may want more or less)
3 oz package of bacon-bits, (desired amount, I tend to use just half)
2-3 cuts sharp cheddar cheese (or more if you like)
salt and pepper to taste
Boil the potatoes and onion until the potatoes are soft. Drain and mash the potatoes with the milk until you reach desired thickness (if you like chunky soup don't mash the potatoes to much, if you like it creamy then mash away!) Add the remaining ingredients and enjoy!
With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Cottage Cheese Rolls

1 cup butter
2 cups flour
2 cups cottage cheese
Mix everything together and chill over night.
Preheat oven to 350. Divide the dough into 3 balls and roll out (like a pie crust). Cut into wedges and roll up, starting at the wide end rolling towards the small point (like crescent rolls). Bake for 30-40 minutes. The inside of these rolls will remain somewhat moist and raw looking.
Dip these scrumptious rolls in honey and enjoy!

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Paneer/Queso Blanco/Farmers Cheese

Sorry for the blurry picture.

1 gallon of goats milk
1/2 cup vinegar (I used white, but you can use cider if you want-I've read where people don't even measure they just add vinegar until they see the milk curdling.)
2 tsp salt

Quick instructions: Heat the milk to a slow boil, stirring to make sure that it doesn't burn. Remove from heat and immediately stir in the vinegar, a little at a time, keep stirring! Next, strain your curds & whey through a cheesecloth-lined colander. After straining sprinkle the salt over the curds and massage it in thoroughly. Twist the cheese cloth around the curds and squeeze out the whey. Next hang the cheese ball with a bowl underneath to collect the drippings.

More detailed instructions. 
On the stove top, heat the milk until it's at a slow boil (200*) stirring frequently so it does not burn. Remove from heat and immediately stir in the vinegar, a little at a time, keep stirring! The acidity of the vinegar will curdle the milk, separating it into curds and whey. Wait an hour or two, then remove the cheese from the cheese cloth and refrigerate.
Remember Miss Muffet, who sat on the tuffet?  This is what she was eating.
Next, strain your curds & whey through a cheesecloth-lined colander. You want to use real cheese cloth, not the kind you get from the grocery store. That cloth isn't as finely woven. Unfortunately, that's the only type of cheese cloth I had. So, In addition to have the cheesecloth-lined colander I placed a coffee filter onto of the cheese cloth.
Now here's where it gets fun, after straining sprinkle the salt over the curds and massage it in thoroughly.  This draws out moisture, and helps the cheese become more solid (if you want a more soft, ricotta-like cheese you can just omit the salt).  You can also add extra herbs and spices now, or roll the cheese in spices after it has solidified - or both!
Twist the cheese cloth around the curds and squeeze out the whey. Next hang the cheese ball with a bowl underneath (or, if you're like me and don't have anything to hang it from, you can leave it in the colander above a bowl). If you want you can also put the wrapped cheese on a sloped surface (like a propped-up cutting board) and place another flat object on top, weighted down.  This will squeeze out excess moisture and give you a nice-looking cheese patty. For both methods wait a couple hours and the cheese will hold its shape when you unwrap the cheesecloth. Refrigerate.

As a note, it takes A LOT of milk to make A LITTLE cheese.
With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Pizza Dough

1-1/4 cup water
3 TBS oil
1 tsp. salt
4 cups flour (the original recipe called for bread flour...we never have bread flour)
1-2 tsp sugar (optional)
2-3 tsp yeast
Combine everything and let sit for 15-20 minutes. Grease a 9" pizza pan, then roll the pizza out, making sure the dough reaches the edges and that you create the "lip" or the outer puffy edge of the pizza. Bake in an oven at 400 or 425 degrees. Place in hot oven for 5 minutes without any toppings, remove from oven brush melted butter (you can do garlic butter) along the edge of the pizza, top with desired sauce (click here for my basic pizza sauce), cheese and toppings. Back 10 more minutes.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Red Lobster Cheddar Bay Biscuits

Though I've never (ever) been to Red Lobsters, and I can't really say if these tastes anything like the biscuits you get there, I can say yum, yum, yummy about these biscuits!!! These are so good and so quick to make, what's not to like!

2 1/2 cups baking mix
4 tablespoons cold butter
3/4 cup cold whole milk
1/4 teaspoon garlic powder
1 heaping cup grated sharp cheddar cheese
Melted Butter Topping
2 tablespoons melted butter
1/4 teaspoon dried parsley flakes
1/2 teaspoon garlic powder
A pinch of salt

Preheat your oven to 400°F. Combine the baking mix with cold butter in a medium bowl using a pastry cutter or fork. You don't want to mix it too thoroughly... just until there are small chunks of butter about the size of peas. Add the cheddar cheese, milk, and garlic powder. Mix by hand until combined, without over-mixing. Drop dough in approximately 1/4 cup mounds onto an ungreased baking sheet. An ice cream scoop or just two spoons works. They don't have to be perfect! Bake for 15-17 minutes or until the tops of the biscuits begin to turn light brown.

Remove the biscuits from the oven; and in a bowl melt the 2 tablespoons of butter and stir in the parsley flakes, garlic powder, and pinch of salt. Brush over the tops of the warm biscuits, using up all of the butter. 

 

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Chocolate Eclair Cake

This 'cake' is so good! And what's even better is that it's really quick and easy to make! It doesn't take very many ingredients and most of them you probably already have in the pantry. 

2 pkg instant french vanilla pudding
3 cups cold milk
8 oz cool whip
graham crackers
In a 13X9 buttered pan, arrange the graham crackers in one layer to create the crust. Mix the pudding and milk & fold in the cool whip. Pour 1/3 of the mixture over the crust. Cover with another layer of graham crackers. Spread 1/2 of the remaining pudding mixture, do another layer of graham crackers, then spread the remaining of the pudding mixture over top. Top with one more layer of graham crackers then spread the chocolate glaze over top (recipe below). Refrigerate for at least an hour-over night is best, you want the graham crackers to get soft.
Chocolate Glaze:
10 tbs coco powder
4 tbs soft butter
1 cup powder sugar
4 tbs corn syrup
6 tbs milk
2 tsp vanilla
Mix every thing together until smooth.


With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Freezer Pickles

Freezer pickles are nothing like pickles you're thinking of, these pickles are sweet. This recipe came from my MaMa's (great grandmother's) sister. These pickles are really good, nice and crunchy. I eat my straight from the jar and also as a side with a hamburger.

25 cucumbers thinly sliced
10 onions thinly sliced
1 cup salt
5-lbs of sugar (yes 5-lbs)
3 cups white vinegar
Ice water
In bowl mix together the cucumbers and onions, add the salt and enough ice water to just cover the top. Store in the fridge for 48 hours then drain off the water.
Using a stand or hand mixer, mix together the sugar and vinegar, stirring until the sugar dissolves. It'll take a while, you may be tempted to heat it a little, DON'T! 20 minutes is long enough even if the sugar still isn't fully dissolved. Pour the sugar mixture over the cucumbers and onions and put into freezer safe containers (we use 1 quart-wide mouth freezer safe-mason jars) and freeze. When ready for some freezer pickles set out a jar in the fridge the night before. Kept in the freezer or fridge these delicious pickles last a long time; though once offered at a bbq these guys will disappear!
This  recipe yield several quarts, so if you're not wanting to stock up, cut the recipe in half.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Brownie Fruit Pizza

This "pizza" is absolutely delicious!! The fresh fruit brownie combo is so good!
1 package chewy fudge brownie mix (one to fit a 13X9 pan)
1/2 cup chocolate chips  
1 tub thawed fat-free whipped topping 
3 cups fresh fruit and berries of choice (blueberries, grapes, kiwi, pineapple, strawberries etc.) 
Preheat the oven to 350, and grease a 15" pizza pan. Prepare the brownie mix according to box directions.
Stir in the 1/2 cup of chocolate chips. Spread over prepared pizza pan. Bake for 20 to 25 minutes or until edges are set. Remove from oven and place onto wire rack and cool for 3 minutes; loosen edge of brownie crust from pan with knife; and let the brownie cool completely*. Spread the whipped topping over the brownie crust top with the fruit. Serve immediately or refrigerate until serving. It'll keep in the fridge, covered in plastic wrap for up to two days.
*the brownie has to be made in advance, if you put cool whip onto a warm brownie it'll liquify and nobody wants a watery "sauce".

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Cherry Coke Salad

1 can cherry pie filling
1 can crushed pineapple (undrained)
2 small (or 1 large) cherry jello
1/2 cup water
1 cup coke
1/2 cup sugar
1/2 cup nuts (opt)
Boil water, sugar and pie filling for 5 minutes. Remove from heat and stir in the jello. Add pineapple, coke and nuts. Pour in a 9-by-13 cake pan. Chill until firm.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Zucchini Pie

4 cups sliced zucchini (about 3 average size zucchini)
1 container crescent rolls
1 cup chopped onion
1/2 cup margarine
2 TBS parsley flakes
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1/4 tsp basil
1/4 tsp oregano
2 eggs, well beaten
8 oz mozzarella cheese
Yellow Mustard (if you don't like mustard, don't be afraid I hated mustard as a child and never knew that it was in this)
Preheat oven to 350.
Saute the zucchini and onion in margarine until softened, add all the seasonings. Mix together the cheese and eggs, and add the zucchini mixture.
In ungreased 10" pie plate or 8X12 pan, press the crescent rolls onto the bottom and side creating a crust. Spread around 2 tsp (more or less, we just 'squirt' some mustard on-no measuring, my sister hates mustard but loves to put a lot on zucchini pie) onto the crescent roll crust. Pour zucchini mixture into crust and bake 25-35 minutes until a knife comes out clean.
With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

French Onion Soup

I had french onion soup at a restaurant and, well, hated it, it was extremely rich and just wasn't good. But my dad loved the soup, so I decided to try and make some at home. The results? I fell in love with this soup!! My dad loves this soup! My sister who found it weird eating just onions still loved this soup!
1 tsp unsalted stick of margarine
1 onion, slivered
1-1/2 cups low-sodium beef broth
2 sliced french bread
1/4-1/2 (depends on how much cheese you like) cup shredded mozzarella cheese
In skillet melt the butter. Add the onion and cook, stirring as needed, until softened, about 5 minutes. Add the broth; bring to boil. Reduce heat and simmer, uncovered, until the onion is very tender, 3-5 minutes.
Now, toast your two pieces of bread and when the bread is almost fully dried and toasted (if the bread's to soft i.e. not tosted anough when added to the soup it will get extremely soggy very quickly) sprinkle 1/8 cup of cheese over top each slice and cook until melted and toasted. Divide the hot soup between two bowls add the cheese cover bread slices and top with remaining cheese. Enjoy!!

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Tossed Salad with Mandarin Oranges and Almonds

This salad sounds a little strange, but trust me (and my mom) it's really good! Not only is the dressing good, but the mandarin oranges and almonds truly make the salad! 
2 tbs minced parsley
2 tbs balsamic vinegar
1 tbs extra virgin olive oil
1 small garlic clove, minced
1/4 tsp sugar
1/4 tsp salt
1/4 tsp pepper
1 tbs water
8 cups torn romaine lettuve
3 celery stalks, sliced
8 scallions, sliced
1 (11 oz) can mandarin oranges, drained
2 tbs sliced almonds, toasted ( to toast: place almonds in small nonstick skillet over med. heat, cook stirring constatntly until lightly browned, 2-3 minutes)
In a small bowl combine the first 8 ingredients; mix well. In a large bowl combine the lettuce, celery and scallions. Add the dressing; toss to coat. Serve topped with the oranges and almonds.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Super Quick Dinner Rolls

I love these rolls. My family loves these rolls. They are quick, easy and really really delicious. As a note though, the dough can be sticky I'm both added more flour and grinned and bared it either way works. 
1 cup plus 2 tbs warm water
1/3 cup oil
2 tbs yeast
1/4 cup sugar
1/2 tsp salt
1 egg
4-5 cups flour
Heat oven to 400 degrees.
In your mixer bowl combine the water, oil, yeast and sugar and allow it to rest for 15 minutes. Using your dough hook, mix in the salt, egg and flour. Knead with hook until everything is incorporated and dough is soft and smooth. (Just a few minutes).
Form dough into 10 balls and place them in a greased 9 x 13 pan and allow to rest for 10 minutes (you can skip this if you're in a hurry). Bake for 10 minutes at 400 degrees or until golden brown.
Yields: 10 rolls
With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Crock Pot Chicken Cream Cheese Chili

1-can black beans, rinsed and drained**
1-can whole kernel corn, undrained**
1-can diced tomatoes with green chilies, undrained*
1-package ranch dressing mix
1-tsp cumin
1-TBS chili powder*
1-tsp onion powder
1-8-oz package light cream cheese
2-frozen chicken breasts

Spray crock pot with non-stick cooking spray. Place chicken in bottom of pot, then pour the corn, tomatoes and black beans over chicken. Top with seasonings and ranch mix. Stir together.
Place cream cheese on top. Cover the crock pot with the lid and cook on low for 6-8 hours (or on high for 4-6 hours). Stir cream cheese into chili. Use 2 forks to shred chicken (I find it easiest to take the chicken out on the pot and shred it on a plate then put it back into the pot). Stir together and serve.
If desired you can put a dollop of sour cream on top.
*It has a very slight bite to it so if you can't stand anything spicy, cut down on the chili powder or use plain  diced tomatoes. 
**If you love corn or black beans you can add another can of each. 

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Mac and Cheese

This is the best, hands down, 5 out of 5 stars, two thumbs way up, unanimous yummiest most delicious mac and cheese recipe ever! 
2 Cups Macaroni
1/2 cups butter
1/4 cup flour
1-1/2 cups milk
8oz of sour cream
8 oz processed cheese ( I used American, but you could use Velveeta)
1/2 cup Parmesan cheese, divided
1/2 tsp salt
1/2 tsp ground mustard
2 cups shredded cheddar cheese
This is my favorite home-made mac and cheese recipe. When it's first out of the oven it's extremely rich, almost to rich. But at it cools; unlike most macs and cheese, it gets better and better! This is a mac and cheese that would be great made a day before and warmed up!
Preheat oven to 350.
Cook the macaroni till done, meanwhile; melt the butter in a skillet, add the flour and milk, stir until it thickness; reduce heat and add sour cream, processed cheese, 1/4 cup Parmesan cheese, salt, and ground mustard. Let simmer, stirring constantly to prevent burning, stir until it's melted.
Strain the macaroni, and stir in the cheddar cheese. Now, pour the sauce over it, and stir, pour into a greased baking dish. (TIP: After straining the macaroni I pour it into our baking dish and did all the adding and stirring from there; it'll save you dishes).
Now, sprinkle with remaining Parmesan and bake for 30-40 minutes, or until it's bubbly and browned to your liking.

Try This: Try sprinkling the top with bread crumbs. To cheesy? Try adding 1/4 cup more macaroni. To rich? Try reducing the sour cream and processed cheese both to 6 oz instead of 8oz. Like it spicy? Try adding a few dashes of hot sauce to the sauce. Want some green? Try adding 1/2 cup frozen peas.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Quick Apple Fritters

I love apple fritter and normally you have to let the dough rise but with this apple fritter recipe there's no waiting.These are best eaten fresh, you can refrigerate the batter over night, but let it sit room temperature before frying.

1 heaping cup flour
1/3 cup sugar
1 tsp baking soda
dash salt
2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp vanilla
1 T. butter, melted
1 egg
1/3 cup milk
1-1/2 cups peanut size (small!) chopped apples (your favorite type of apple)
oil for frying
Glaze:
1 cup powder sugar mixed with 1 tbs or more milk
Mix all dry ingredients together, slowly add the wet ingredients except the apple.
Mix until well combined but not overly beaten,gently fold in apple pieces.
Once the oil is ready (when a test drop of dough floats to the top of the oil) using a cookie scooper place 3-4 balls in oil or using spoons place 3-4 flatten disks in the oil. Be careful not to overcrowd and watch carefully for the underside to turn golden brown, then gently flip over and continue frying until done. My disks took about 45 seconds per side – adjust cooking times based on size of fritters and temperature of your oil. Remove from oil and drain on cookie cooling rack (make sure a plate or towel in underneath to catch dripping oil.)
Dip into glaze and enjoy!!

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31 

Ranch Veggie Wrap

This could be used as a main dish or a snack-I'd say more of a snack/lunch. 
My best friend gave me this recipe and it is delicious! I had it at her house and craved it for weeks before we got the stuff for me to try my hand at making. My family was skeptic because it is such a simple (bland in thought) recipe, but it was a HUGE hit!!!!
This is both an very easy and frustrating recipe because there is no exact measurement.But you can't go wrong so long at you follow your taste.

Ingredients:
1 Large Tomato (more or less depending on your taste) chopped
1 Medium Onion (more or less depending on your taste) diced
1 Medium Cucumber (more or less depending on your taste) peeled and chopped 
1 Tablespoon canned banana pepper (more or less depending on taste) chopped
1/8 cup olive oil
Salt and Pepper to Taste
Light Ranch Dressing (or what ever dressing you like)
Lettuce
6 flats of Italian Flat Bread (or whatever flat bread you like)
How to put it all together (this parts easy!)
Combine first six ingredients, stir.

Spread desired amount done the center of one of the flat breads, Put desired amount of lettuce and dressing on top, roll up, and there you have it!

This recipe should feed six.

Happy Eating!
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God.  ~1 Corinthians 10:31

Chewy Chocolate Chip Cookies

I love chewy chocolate chip cookies; and I've gone through countless recipes trying to find 'the one'. Well, I found it. This is my all time favorite recipe! It takes a little longer to make (because you have to refrigerate the batter before cooking), but it's worth it! And plus, this recipe makes ginormous cookies!!!!

-2 cups All-purpose flour
-1/2 teaspoon Baking soda
-1/2 teaspoon Salt
-3/4 cup unsalted (if you use salted butter ditch the salt in the recipe) butter; melted (butter makes it rich and
       yummy, margarine makes it less rich, but then you eat more)
-1 cup brown sugar; packed
-1/2 cup Sugar
-1 tablespoon Vanilla extract
-1 Egg
-1 Egg yolk
-2 cups semisweet chocolate chips
Preheat oven to 325 degrees F. Grease cookie sheets or line with either parchment paper.
Combine the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown and white sugars until well blended.
Beat in the vanilla, egg, and egg yolk until light and creamy. Slowly incorporate the flour mixture until just blended. Stir in the chocolate chips. Chill the dough, then drop 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly browned. Check the cookies after 7 or 8 minutes and rotate the baking sheet for even browning. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely. Store in an airtight container.
Yields: 15 large Cookies

Notes: Do NOT make on a humid day, they will not turn out right. And before refrigerating the batter will be runny.

With hungry thoughts from the kitchen,
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Coconut Cream Pie

This pie is so good! I could sit and eat the entire pie by myself! But I won't...I won't.....oh, don't you hear it calling me?!?!! Just one more slice won't hurt, right?....Right!?!
1/2 cup all-purpose flour
3/4 cup white sugar
1/4 teaspoon salt
2 large eggs
1-1/2 cups half & half (if you don't have half and half mix together 5 TBS butter with enough whole milk to make 1-1/2 cups)
1-1/2 cups coconut milk (I used light; regular is fine)
1-1/4 cups sweetened flaked coconut
1-tsp vanilla extract
1 9- or 10-inch pie shell, baked and cooled

In a large skillet, whisk together the flour, sugar and salt. Whisk in eggs, half & half and coconut milk until the mixture is very smooth. Heat mixture over medium heat, whisking frequently, until custard comes to a boil and is thick. Whisking rather than stirring should prevent any lumps from forming in the custard.
You should be able to see the impressions from a whisk or spoon briefly hold their shape in the custard when it is done (about 1 minute after custard comes to a boil). Remove the skillet from the heat and stir in the vanilla extract and coconut flakes. Pour the filling into the prebaked (and cooled) pie shell and refrigerate until chilled – at least 4 hours, or overnight.
When filling is chilled, prepare sweetened whipped cream and spread on top of pie.

Sweetened Whipped Cream
I'm not going to lie, I've had this turn out two ways-the first, what I wanted and expected, whipped cream, but I've also had this turn to butter. It is trial and error, if you want (though this recipe is better) you can just skip this and use store bought whip cream.
1-1/4 cups chilled (very cold!) heavy whipping cream
2 tbsp confectioners’ sugar
1 tsp cornstarch
1/2 tsp vanilla extract
1/4 cup shredded coconut, lightly toasted-To toast coconut, place in a dry skillet and cook on medium-high heat for about 3-5 minutes, until light gold. Cool.
In a medium bowl, using a mixer, beat whipped cream, sugar, cornstarch and vanilla at high speed until stiff peaks form. Spread onto chilled pie and sprinkle with shredded coconut.
Chill until ready to serve.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Homemade Chewy Granola Bars

This is my favorite granola bar recipe! It's so quick and easy; and it doesn't contain any preservatives like the ones you buy from the store.

3 cups oatmeal (I used old fashioned oats)

1 cup slivered almonds

1 cup shredded coconut

1 can sweetened condensed milk

2 Tbsp melted butter
1-2 cups of your favorite add-ins (Chocolate chips, raisins, dried blueberries etc.....I chose chocolate chips, which I went a little over board with......CHOCOLATE!)

Preheat the oven to 350. Grease a 9x13 pan. 

Mix everything together and pour into the pan. Bake for 20-27 minutes depending on if you like your granola bars chewy or crispier. 

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Fajita Seasoning Mix

3 Tbsp. cornstarch
2 Tbsp. chili powder
1 Tbsp. paprika
1 Tbsp. sugar
3 chicken bouillon cubes-crushed into a powder
2-1/2 tsp. salt
1-1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper (or red pepper)
1/4 tsp. crushed red pepper flakes
1/2 tsp. cumin

Combine everything and store it in an air tight container.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31 

Sausage and Potatoes

This is a really simple recipe and it yield delicious results! 
1 lb beef sausage, cut into chunks
4 medium-large potatoes, peeled and cut into chunks
1 onion cut into chunk-dividing the layers
2 cans green beans, (or if home canned 1 quart) undrained
Dash of salt
Dash of pepper
In pot combine everything (told you it was easy). Cover and simmer until potatoes are done; you can simmer it over a high heat and have it done quickly or over a low heat( in the crock pot), preparing it early in the day and having it cook all day so it's ready when you get home from work.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31 

Thin Mints

2-1/4 cups all purpose flour
1/4-cup cornstarch
6 tbsp unsweetened cocoa powder
1/2-tsp salt
1 cup white sugar
1/2 cup butter, room temperature
1/3 cup milk
1/2 tsp vanilla extract
1 tsp peppermint extract

In a small bowl, mix the flour, cornstarch, cocoa powder and salt together. In a large bowl, cream the butter and sugar. Add in the milk and the extracts. Mixture will look curdled. Gradually add in the flour mixture until well combined.
Shape dough into two logs, about 1-1/2 inches in diameter, wrap in plastic wrap and freeze for at least 1-1/2 hours, until dough is very firm.
Preheat oven to 375F.
Slice dough into rounds not more than 1/4 inch thick – if they are too thick, they will not be as crisp – and place on a parchment lined baking sheet. Cookies will not spread very much, so you can put them closer together.
Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.

Chocolate Coating
10-oz dark or semisweet chocolate
1/2 cup butter, room temperature

In a microwave safe bowl, combine chocolate and butter. Melt on high power in the microwave, stirring every 45-60 seconds, until chocolate is smooth. Chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating.
Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set up for at least 30 minutes, or until chocolate is cool and firm.
Reheat chocolate as needed to keep it smooth and easy to dip into.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31