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 

Bacon, Chicken Mac-and-Cheese

Oh my goodness! This recipe is absolutely positively delicious!! Give it a try and you'll see!
8  ounces  uncooked elbow macaroni
4 TBS of bacon-bits
8  ounces  skinless, boneless chicken breast, cut into 1/2-inch pieces
1  TBS butter
1  TBS all-purpose flour
1-1/2  cups  fat-free milk
1/3  cup  condensed fat-free cream of mushroom soup, undiluted
3/4  cups shredded six-cheese Italian blend
1/2  teaspoon onion powder
1/2  teaspoon garlic powder
1/2  teaspoon salt
Cooking spray
1/2  cup  (2 ounces) shredded colby-Jack cheese

Cook pasta and drain. Cook chicken in skillet until almost done- add 1 TBS of bacon bits. Melt the butter in a large skillet, sprinkle the flour evenly into pan. Cook 2 minutes, stirring constantly with a whisk. Combine the milk and soup; gradually add milk mixture to skillet. Bring to a boil and cook 2 minutes or until thick. Remove from heat; let stand 5 minutes. Add the Italian cheese blend, onion powder, garlic powder, and salt, stirring until cheese melts. Stir in pasta and chicken.
Preheat broiler.
Spoon mixture into an baking dish coated with cooking spray. Sprinkle evenly with reserved bacon and colby-Jack cheese. Broil 3 minutes or until cheese melts.

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 Gumbo

2 cans black beans rinsed and drained
1 can whole corn with peppers
1 can chicken broth
1 can of fire roasted tomato
1 can green chilies
1 jar of salsa (just use a salsa that you would enjoy eating)
1 tsp of cumin
2 boneless skinless chicken breasts

Mix all of the ingredients in a crock pot and cook 6-8 hours. When the chicken is done, remove it, shred it and then stir it back into the crock pot.
Serve topped with sour cream, shredded cheddar cheese and tortilla chips. 

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

That Chicken and Noodle Dish

 So; the name doesn't sound to fancy (and the picture doesn't look fancy); but this is one of our go to dishes!
In our house we call it, "that chicken and noodle dish," so, that's what I'm gonna call it. This dish is really easy to make, and once you make it you can easily modify it to your liking.
*This recipe feeds my family (seven adults), so if you have a smaller family, you might want to cut the recipe in half. You really can't go wrong with this recipe, I don't even measure my ingredients; I just use however much I want...

1 lb elbow macaroni (or what ever noodles you want)
3 boneless skinless chicken breasts
hamburger seasoning (or your choice)
1/2-3/4 cup olives (what ever type you like), halved or quartered
1 small onion (what ever onion you like), quartered and then slivered (as thick as you like)
Extra virgin olive oil
Seasoned salt
Prepare the noodles according to package directions, drain and add a little of the olive oil, enough to moisten and keep noodles from sticking.
In non stick skillet, add a little bit of olive oil, then add the chicken breast, sprinkle seasoning on both sides, cook until done. Add the olives and onions and a little more olive oil, sauteed until the onions are soft.
Add the chicken mixture to the noodles sprinkle with seasoned salt and mix together.
Try serving topped with Parmesan cheese or shredded mozzarella cheese. 

Try this:
Try serving topped with Parmesan cheese or shredded mozzarella cheese. If you love olives or onions just add more to the recipe, also to make it hardier try adding some black beans, corn, peas, green onions or what ever sounds good to you! You can also use light Italian dressing in the noodles rather than the olive oil.
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 

Garlic Broiled Chicken

This recipe has a rich aroma and flavor! And don't be intimidated by the amount of garlic used, the garlic mellows out during broiling.
1/4 cup melted butter
1/4 tsp pepper
 3 TBS minced garlic
2 TBS soy sauce
2-3 lbs chicken pieces (skinless, with skin, boneless or not, it's your choice)
1/4 cup chopped parsley
In small bowl combine the butter, pepper, garlic, and soy sauce. Preheat oven to 400. Place chicken on greased broiler pan (or just onto a greased cookie sheet). Pouring all of the butter mixture over the chicken bake for 30-45 minutes, until juices run clear, making sure to baste the drippings onto chicken every 15 minutes or so. The last 15 minutes, turn the oven to broil, brush the chicken with the drippings one more time and broil, crisp (if the chicken you're using has skin on it), brown 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 

Parmesan Butter Pan 'Biscuits'

I don't know what it is about these biscuits, but I love them! They're great served with anything!!!

1/3 cup butter
2 1/4 cups flour
2 TBS grated Parmesan cheese
1 TBS sugar
3 1/2 tsp baking powder
1 tsp basil leaves
1 TBS chopped parsley
1 cup milk
Heat oven to 400.
In 9" square pan (I've used a basic cake pan) melt butter.
In medium bowl combine all the ingredients except the milk. Stir in milk until just moistened. Turn dough onto lightly floured surface; knead 10 times or until smooth. Roll dough into 12X4 rectangle. cut 12 strips. Dip each strip into melted butter. Place in same pan. Bake 20-25 minutes or until lightly 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 

Cornbread Chicken Pot Pie

Down-home country kitchen good!

For the filling:
1 TBS extra virgin olive oil
1 TBS unsalted butter
Half of a medium onion, chopped
1/4 cup flour
2 cups chicken broth, heated
2 cups cooked chopped chicken
1/2 cup of peas, frozen or canned (you can use whatever veggies you like)
1/2 cup corn, frozen or canned
1/2 cup carrots, canned
1/2 cup green beans, frozen or canned
1 potato, diced and boiled (or you can go ahead and use a can of whole potatoes, just make sure to dice them)
1/2 tsp salt
Dash of Pepper
Dash of Tabasco sauce

For the corn bread topping:
3/4 cup yellow cornmeal
3/4 cup flour
1 TBS baking powder
1 1/2 TBS sugar
1/2 tsp salt
3/4 cup milk
1 large egg
2 TBS canola oil
To make the filling:
Preheat the oven to 400°. Spray a 2-quart casserole dish with cooking spray.
In a large skillet, heat the olive oil and unsalted butter, add onion and sauté until tender. Add the flour and mix it in with the onions until blended (I find that by doing this you prevent flour lumps when you add the broth). Slowly stir in the the heated broth, whisking well. Cook mixture over medium heat until thickened and bubbly. Stir in all of the remaining filling ingredients. Pour into the 2-quart ovenproof casserole dish and spread mixture evenly. 
To make the crust:
In a bowl, stir the cornmeal, flour, baking powder, sugar and salt together. Stir the milk, egg and canola oil together and then add the wet ingredients into dry ingredients. Spoon the batter evenly on the filling. Bake until the top is golden brown, about 22 to 25 minutes.
Check to make sure that the center of the cornbread is cooked all the way through; if the center is still doughy, but the cornbread is as brown as you want it, put a sheet of aluminum foil over top and bake another 10 minutes or until 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 

New Orleans Dinner 3 of 3: Beignets

 1/4 cup room temp. water
1-1/2 tsp yeast
2 TBS shortening
1/4 cup sugar
1/2 tsp salt
1/2 cup boiling water
1/3 cup + 2 TBS + 1 tsp evaporated milk
1 egg, beaten
1/2 to 1 tsp vanilla
3 3/4 cups flour
Oil (for frying)
Powder sugar for dusting
Dissolve yeast in room temp. water. Combine the shortening, sugar and salt. Add the boiling water, then stir in the evaporated milk. Let cool to room temperature then add the yeast water, egg and vanilla. Slowly mix in the flour until it forms a ball. Cover and refrigerate 1 hour. Working in small portions, roll dough out 1/8 inch thick, cut into 3X3 inch square (or triangles or diamonds...whatever shape you like). Heat oil to 360, cook dough 3-5 minutes, until brown (making sure to flip halfway though). Let cool completely then sprinkle with powder sugar (if they are still hot when you sprinkle the powder sugar on the sugar will melt and become sticky).

If you're wondering what beignets are, then are like a cross between doughnuts and elephant ears (also called funnel cakes); translated: really, really good!!!

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 Bread

 1 TBS shortening
1 TBS salt
2 TBS Sugar
1 cup boiling water
1 cup cold water
1/3 cup lukewarm (room temp) water
1 TBS yeast
4 1/2-6 cups flour
1 egg white

Dissolve the yeast in the lukewarm water. Mean while, combine the shortening, salt and sugar. Add the boiling water and mix well. Add the cold water then add the yeast water and mix well. Start adding the flour 1 cup at a time until the dough starts to pull away from the edge of the mixing bowl. Mix on high 10 minutes then let the dough rise for 20 minutes (if you are in a rush you can skip this step). Separate the dough into 3 parts, let them rise in 3 separate greased bowls for 5 minutes.
Now, roll the dough out into a rectangle then roll it up into a long snake. Fold the ends onto each other to create a loaf shape. Flip so the seam is down, and place onto a greased cookie sheet. With a greased knife, cut three slits into each loaf.
Whisk the egg white until foamy, brush over dough making sure to coat the slits. Place loaves in 200 degree oven and let rise for 15 minutes. With bread still in oven, turn heat up to 375. Bake 15 more minutes until golden and crusty. Turn oven down to 350, turn pan and bake 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

Beef, Black Bean and Brown Rice Burrito

(I forgot to add the cheddar cheese and sour cream for this picture)

1 lb Ground Beef
1 package Fajita Seasoning
1/2 cup water
1 can black beans (rinsed in hot water to warm up the beans)
1 can diced tomatoes (undrained)
1-1/2 cups uncooked brown rice (cooked according to directions)
Burrito Tortillas
Shredded cheddar cheese
Sour cream 
Cook beef until done, and the add fajita seasoning plus water.
When rice is cooked, add the black beans and tomatoes. Stir together-let sit a few moments to allow the hot rice and warm beans to warm the tomatoes up.
Spoon a little of the beef and a little of the rice mixture onto a warmed tortilla, sprinkle with cheddar cheese and along with spoons of sour cream. Roll up 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 

Chocolate-Coconut-Nut Bars

3 cups finely ground cookies, such as graham crackers (which is what I used) or chocolate wafers, or you can use a combination both (Tip: instead of using a rolling pin and a bag to crush the cookies use a food processor)
1/4 cup sugar
1-3/4 sticks unsalted butter, melted
1 cup pecan pieces
1 cup semisweet chocolate chips or chunks
1 can (14 ounces) sweetened condensed milk
2 cups sweetened shredded coconut

 

Preheat oven to 375 degrees. 

Spray a 15-by-10-inch rimmed baking sheet with nonstick cooking spray.
In a bowl, mix together the cookie crumbs, sugar, and butter until combined. 

Press evenly onto the bottom of the prepared baking sheet. 

Bake, rotating halfway through, until firm and golden, about 10 minutes, let cool 20 minutes. 

Sprinkle the cooled crust evenly with the pecans and chocolate. Pour the sweetened condensed milk all over the top, making sure it spreads evenly. Now evenly sprinkle the coconut over the top.
Bake until the coconut is toasted, 10 to 15 minutes.Remove from oven and let cool completely, then cut into squares 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 

Mongolian Beef

I made this dish a few nights ago for dinner and it was a big hit! You had to practically fight for leftovers! My family said this is the best Chinese dish I've ever made and that this recipe is a definite keeper!!

3 lbs of your choice of beef (steak, roast beef etc. I used roast beef) thinly sliced
3/4 cup of cornstarch
9 tsp of canola oil
1/2 tsp of  ground ginger
3 TBS of minced garlic
1-1/2 cups of water
1-1/2 cups of soy sauce (I used the light low sodium kind)
1-1/2 cups brown sugar
1-1/2 teaspoon of red pepper flakes
8 large green onions, sliced into 1 inch pieces
1 head of broccoli cut into pieces

Prepare the meat:
First, make sure the beef slices are dry (pat them dry if needed) and mix them with the corn starch.
Using your hands move them around to make sure all pieces are coated.
Heat half of the oil in a large skillet at medium-high and add the garlic and ginger. Immediately add the soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 2 minutes and transfer to a bowl. Don't worry if the sauce doesn't look thick enough at this point. The corn starch in the beef will thicken it up later. 
Turn the heat up and add the remaining oil to the skillet. Add the beef and cook, stirring until it is all browned (you're just browning the outside of the beef, you're not cooking it through).
Pour the sauce back into the skillet and let it cook along with the meat. Simmer for 20 minutes, until the meat is cooked through and the sauce thickened.
Add the green onions and broccoli the few minutes of cooking, you don't want them to be mushy, you want them more on the raw side. 
Serve it hot with 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

Pumpkin Pie

 This is my all time favorite pumpkin pie recipe!!!

Pumpkin Pie

1 Pie Crust
Filling:
2 cups pumpkin
1 can sweetened condensed milk
1 TBS maple syrup (you can use the cheap maple flavored syrup)
1 tsp pumpkin pie spice
2 large eggs
Streusel Topping:
1/4 cup brown sugar
2 TBS flour
2 TBS cold butter
1/4 cup finely chopped walnuts (optional)
Heat oven to 425.
In bowl beat all the filling ingredients and pour into crust, bake 10 minutes. Meanwhile make the streusel topping by mixing the sugar and flour together and then cutting in the butter, then add the walnuts.
Remove the pie from the oven. Reduce the heat to 350. Sprinkle the topping over the pie. Cover the crust with foil and bake 30-25 minutes more or until knife inserted in the center comes out clean.
Yields:1 pie-8 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 

Chocolate Yule Log

 The Cake:
5 eggs, seperated
1 cup sugar, divided
1/2 cup cake flour
1/4 cup coco
1/4 tsp salt
1/2 tsp cream of tater
Filling:
1 cup whipping cream
1/2 cup powder sugar
Frosting:
1/3 cup butter, softened
1/3 cup coco
2 cups powder sugar
1-1/2 tsp vanilla extract
3 TBS milk
For the Cake:
Preheat oven to 350. Line a cookie sheet with three layers of aluminum foil; one sheet more to the left over flowing the pan, one more to the right over flowing the pan, and the last one down the center covering the 'seam'. Make sure the foil is long enough so you have handles to remove the cake from the sheet when done baking. Coat the foil really well with nonstick spray.
Place egg whites in bowl, let stand room temperature for 30 minutes.
Beat the egg yolks until fluffy, add 1/2 cup sugar. Combine the flour, coco and salt then add to the yolk mixture.
Beat egg whites until foamy, add tater, beat until soft peaks form. Add remaining 1/2 cup of sugar, one TBS at a time. Beat on high until stiff peaks form.
Stir in 1/4 of the egg white mixture into the chocolate mixture. Fold in the remaining egg white mixture until there are no white streaks.
Spread in prepared pan. and bake for 12-15 minutes or until the cake springs back (don't over cook the cake).
Cool 5 minutes then remove the cake from the pan by using the foil to help slide it out. Place a t-towel onto the cake and roll the cake up (roll the cake from the short end-it may crack a little, but don't panic). Let cool.
For the Filling:
Beat the cream until it begins to thicken. Add the sugar and beat util stiff peaks form. Chill, then unroll the cake, spread on the filling then roll the cake back up.
For the Frosting:
Beat everything in a bowl until smooth. Frost the cake with.
Yields: 12 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 

Pecan Pie

Pecan Pie

2 TBS butter
2 TBS cornstarch
1/2 cup sugar
2 eggs
1/2 tsp salt
1 cup white corn syrup
1 tsp vanilla
1 cup whole pecans
Preheat oven to 420.
Cream together butter, cornstarch and sugar, add remaining ingredients.  Pour into 8" pan with crust. Bake at 420 for 10 minutes, then at 325 for 30 minutes until 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

Molasses Cookies

Molasses Cookies

3/4 cup butter, softened

1 cup sugar

1 egg

1/4 cup molasses

2 cups flour

2 tsp baking soda

1/4 tsp salt

1 tsp cinnamon

1 tsp cloves

1 tsp ginger

Additional Sugar

Cream the butter and sugar. Add the egg and molasses. Sift together all the dry ingredients; mix into butter mixture. Chill dough for at least an hour. Preheat oven to 375. Roll dough into balls, dip one side into additional sugar, place sugar side up onto cookie sheet. Bale 10 minutes or until done. Yields: 4 Dozen.

 

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 

Mini Blueberry Pies

Crust:
3 cups flour
2 TBS sugar
1/2 tsp salt
1/2 cup ice water
1 tsp oil
2 sticks butter, cubed
Mix together the flour, sugar, and salt. Mix in the water and oil. cut the butter in, until it resembles very fine crumbles. Knead a couple times until it starts coming together (at first it will seem almost to dry and crumbly), divide into two balls and refrigerate for 1/2 hour. Roll one pastry out and cut into 8 circles, place them into well greased cupcake cups (no liners). Roll out the other ball and cut eight more circles for the caps.
For the Filling:
2-1/2 cups frozen blueberries (they need to stay frozen do not thaw)
1/2 cup lemon juice
3/4 cup sugar
1 TBS cornstarch
1 TBS flour
1/4 tsp cinnamon
1/8 tsp nutmeg
pinch of salt
(I forgot to do this)one egg for brushing on top of pastry and extra sugar to sprinkle over pastry
Toss together the blueberries and 2 TBS of the lemon juice. Mix together all the dry ingredients and then add to the blueberries. Toss together, then add just enough of the remaining lemon juice to make the moisten all the dry ingredients (if needed you can add more lemon juice-I just estimated 1/2 cup). Now, divide filling amongst 8 cups. Take the pastry caps and place onto. Pinch/crimp the top crust to the bottom crust, as you normally would a pie. Chill 15 minutes (now preheat oven to 400). Cut 3 vent slits in caps. Beat and egg, then brush over pastry. Sprinkle with sugar. Place on baking sheet,  bake for 10 minutes or until the crust looks dry and very slightly browned. Now lower the temperature to 350 and bale 20-30 minutes more (until the crust in done). Let the pans cool before trying to remove the pies. Yields: 8 mini pies.
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 Molten Lave Cakes

If the baking time is timed right this is actually a really easy dessert to make!

I slightly over cooked my cakes so the 'lava' was more of a fudge consistency.

4 oz bitter sweet chocolate
4 oz semisweet chocolate
10 TBS butter
1/2 cup flour
1-1/2 cups powdered sugar
3 lg eggs
3 lg yolks
1 tsp Vanilla
2 TBS Milk
Now- if you're like me and don't have custard cups, you can just alter two things to make this work for a cupcake pan; every thing in that's put in parentheses is for is you're using a cupcake pan.
Preheat the oven to 425 (400). Melt the chocolate and butter together. Add the flour and sugar Then add the eggs vanilla and milk. Grease 5 custard cups (or 12 cupcake cups-do not use liners!!) Divide the batter amongst cups. Refrigerate 1/2 hour (15 minutes). Bake for 15 minutes (9 minutes).
These next parts apply to both the custard cups and the cupcake pan; the edges should be firm but the center runny. Remove from oven, run a knife around the edges to loosen and invert onto dessert plates (for the cupcake pan, cover tightly with foil and then invert the cakes. Yields: 5 custard cakes or 12 "cup cakes".

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

Cinnamon Rolls

 I love cinnamon rolls, and this recipe is so delicious!!! Do I need to say anything about these? I mean, so look at that picture- so yummy looking! These are soooo good!!!!

Cinnamon Rolls

Dough:

1 pkg yeast (2-1/2 tsp yeast)

1/2 cup warm water

1/2 cup boiled milk

1/4 cup sugar

1/3 cup butter, softened

1 tsp salt

1 egg

4 cups flour

Filling:

1/2 cup melted butter (plus more to coat pans with)

3/4 cup sugar (plus more to sprinkle on bottom of pans)

2 TBS cinnamon

Glaze:

4 TBS butter, melted

2 cups powdered sugar

1 tsp vanilla

4 TBS hot water

For the dough:

Dissolve the yeast in the water, set aside. Combine the milk, sugar, butter, salt, egg and 2 cups flour. Mix well, scraping the edges of the bowl as you go. Add the yeast water. Mix, then add the remaining flour.  Knead 10 minutes then place in a well greased bowl (turning to coat both sides). Let sit in warm place for 1-1/2 hours. Punch the dough down, and roll onto a floured surface into a 15X9 rectangle (I flattened it in a cookie sheet that was that size).

Now for the filling, brush the butter over the dough. Combine the cinnamon and sugar and sprinkle over the dough. Make sure to brush all the butter onto the dough- it may seem like a lot but the sugar mixture absorbs it- you don't want a dry powdery filling! Starting from the 15" side roll the dough up; seal the seam by pinching and lightly rubbing it together. Cut into 14 pieces. Coat 2 round cake pans with the extra butter, now sprinkle the extra sugar over it. Place 7 rounds into the pan- you can line them all along the edge (like I did) or do 6 in a circle and 1 in the center...Let rise 45 minutes. While it's rising, preheat the oven to 350. Bake for 25-30 minutes, or until tops are lightly browned--I always check the center of one of the rolls. 

For the glaze, just mix everything together; and spread onto the baked cinnamon rolls. 

Yields: 14, one roll servings...which in my family translates to 7 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

Candy Cane Cookies

 I love how fun and complicated these cookies look! These cookies are very easy to make!!

Candy Cane Shape Cookies

1 cup salted butter, softened
1 cup powdered sugar
1 egg
1-1/2 tsp almond extract (or vanilla, or peppermint)
2-1/2 cups flour
Red Food Coloring
If Desired:
1/2 cup crushed candy cane
1/2 cup sugar
Preheat oven to 350. Spray baking sheets with non-stick cooking spray. Cream together the butter and sugar; add the egg and extract. Still in the flour. Divide the dough in half and add drops of red food coloring to one half (stirring and then adding more drops until desired red coloration).
*Now, take a ball of the plain dough and a ball of the red dough. Roll each ball into a rope; now roll each rope together (enough so the two ropes become one). Now twist until it has the candy cane stripes. Place on the baking sheet and **shape into a candy cane. Repeat with the remaining dough. Bake for 10-15 minutes- until the bottom of the cookie is lightly brown.
*I suggest refrigerating the dough for half an hour to make the dough a little less sticky. 
**When you create the candy cane hook, the top of the hook may crack and wanna break, just carefully smooth it back together with your finger.
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

Flourless Peanut Butter Cookies

 These cookies are really quick to make and they only require three ingredients! Samantha and I think this is our favorite peanut butter cookie recipe!

Flourless Peanut Butter Cookies 

1 egg
1 cup sugar
1 cup peanut butter
Extra sugar
Preheat oven to 350. Mix everything together. Roll cookies into balls (I used a cookie dough scoop) place on greased cookie sheet. Flatted eat ball with a fork. Sprinkle extra sugar on top. Bake 10-15 minutes or until bottoms are brown. Yields: 2 dozen cookies. 

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

"Almond Joy"

These candies are a little more moist than true almond joys, but they're still really good. And yes; they are a bit of a mess to make but as I said; they're really good. 

As you can see; I didn't shape my candies in the log shape like; which I'll explain later. 

7 oz sweetened condensed milk
1 tsp vanilla
pinch of salt
1 cup powdered sugar
2-1/2 cups sweetened flaked coconut
30 almonds
20-oz milk (or semi sweet) chocolate chips
Mix together all ingredients except the almonds and chocolate. Make sure to mix really well. Now freeze the mixture for 1/2 hour and then roll into 30 balls, rolling one almond into each candy; place the candies on parchment paper lined pan. If you want to hassle with it you can roll the candies into the log shape; where the almond sits on the top, but I had a problem with the almond wanting to fall off when I dipped it in the chocolate. So, after you have the balls rolled place in the freezer for 2 hours.
Melt the chocolate and then coat each candy with it, placing it back onto the pan. Let chocolate harden. Yields; 30 Candies.

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

Peppermint Meltaways

These are really good cookies; they'd be just as good without the peppermint added. If desired, you can crush a mint/candy cane and sprinkle it on the tops. 

 Peppermint Meltaways

1 cup butter, softened
1/2 cup powder sugar
1/2 tsp peppermint extract
1-1/4 cup flour
1/2 cup corn starch
Frosting:
2 TBS butter, softened
1-1/2 cups powder sugar
2 TBS milk
1/4 tsp peppermint extract
For cookies:
Preheat oven to 350; and spray cookie sheet with nonstick spray. Cream the butter and sugar; add the peppermint extract. Mix the flour and cornstarch together, then mix it into the butter mixture. Shape into balls and place on cookie sheet (I used a cookie scoop). Bake 10-12 minutes; or until lightly brown. Remove from oven and remove cookies from cookie sheet; allow them to cool completely then spread frosting on each.
For frosting; beat the butter then add the remaining ingredient. Beat until smooth. Yields: 2 dozen cookies.

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 Pop Tarts

These 'pop tarts' are more of a grown-ups version of pop tarts (though kids will still love them). They're nothing like those things that come in a box from the store- but ma-o-man, these are SO good!!! They may sound intimidating; but these are really easy to make! Just PLEASE make sure that they are completely cooled before you eat them; jam can stay hot for a while.

Homemade Pop Tarts

...Not my best food picture...

Pastry:
2 cups flour
1 TBS sugar
1 tsp salt
1 cup unsalted butter, cold, cubed
1 egg
2 TBS milk
1 egg-to brush the pastry
Strawberry Filling:
3/4 cup Strawberry jam (it can really be any type of jam)
1 TBS corn starch
1 TBS water
Whisk the flour, sugar, and salt together. Cut in the butter until the mixture resembles very fine peas. Whisk together the egg and milk and add to the flour mixture-use a fork until it's evenly moistened. Knead the dough until it comes together.
For filling:
Whisk everything together on stove top; bring to boil and simmer for 2 minutes. Let Cool.

Now, divide the dough in half. Roll one piece of dough into a rectangle (9x12 inches- I advise using a ruler). Cut eight rectangles. Place pastry onto greased (or parchment paper lined) baking sheet.
Whisk the extra egg; and brush the pastries. Divide the filling amongst the eight rectangles (making sure to leave and edge clean so you can seal it). Now; roll out the other pastry ball; and repeat the cutting and brushing of the dough, place the dough on each pastry (egg brushed side down). Use your fingers to press down along the seams, then use a fork to really seal it. Poke the tops with a fork a few times to create vent holes. Preheat the oven to 350 and while the oven warms, place the pastries in the fridge for 30 minutes. Bake 20-30 minutes (until the edges are browned). Yields: 8 Pastries.
Okay; now this is where you get to decided. You can eat them without frosting or you can make the glaze used for the doughnuts (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

Pumpkin Torte

1 package yellow cake mix

1 can (15 oz) pumpkin, divided (I uses our home pureed pumpkin)

1/2 cup milk

4 eggs

1/3 cup oil

1-1/2 tsp pumpkin pie spice-divided

1 pkg (8oz) cream cheese, softened

1 cup confectioners' sugar

1 (16oz) tub cool whip, thawed

1/4 cup caramel ice cream topping

1/2 cup chopped pecans

Preheat oven to 350.

Combine the cake mix, 1 cup pumpkin, milk, oil and 1 tsp pumpkin pie spice. Mix well, and pour into two greased round cake pans. Bake 25-30 minutes, until a toothpick inserted in the center of a cake comes out clean. Cool the cakes 10 minutes in the pan then, remove them from the pans and finish cooling. 

In large bowl beat cream cheese until fluffy. add the sugar, and remaining pumpkin and pie spice. Beat until smooth (it may seem that the batter is really runny at this stage, but so long as you followed the recipe it's OK) then fold in the cool whip. 

Now, cut each cake in half, put 1/4 of the filling on and spread, sprinkle with 1/4 of the pecans. Repeat. After top layer is on and filling mixture spread and pecans sprinkled on the top,drizzle the caramel topping over cake (we didn't have any caramel, I forgot to put it on the list- but I can say it is still delicious without it!).

Yields: 10 Servings (it all depends on how big of a slice you want!)

 

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  

Wedding Cookies

My mom and I love these cookies! Unlike most cookies, to us, they actually taste better the next day!

Wedding Cookies

1-1/2 cups pecans run through a food processor with 3 TBS confectioners sugar until finely chopped

2-3/4 cup flour

1/4 tsp baking soda

1/4 tsp salt

1 cup butter, softened

3/4 cup sugar

1 egg

1 tsp vanilla

Extra confectioners sugar for coating

Preheat oven to 350. Spray two cookie sheets with nonstick cooking spray.

Mix together the pecans mixture with the flour, baking soda, and salt. Mix together the butter and sugar; add the egg and vanilla: add the flour mixture to butter mixture.

Using a cookie scoop- fill  both sheets with the cookie dough (the cookies don't spread). Bake for 10-15 minutes; until the bottom of the cookies are brown. Remove from oven, and place cookies onto cooling wrack. Cool completely. Now roll each cookie in the extra powdered sugar. Yields: 4 dozen cookies.

 

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  

Easy Stuffed French Toast

Easy Stuffed French Toast

14 slices of desired bread ( I used plain white bread; but you can use any type of bread.)
1 (8oz) cream cheese, softened
1 TBS Sugar
1 (21oz) can desired pie filling (I used blueberry)
7 eggs
1/4 cup milk
1 tsp almond extract
2 tsp cinnamon
Mix together the cream cheese, sugar, and pie filling. Spread onto 7 slices of bread, place remaining 7 slices, onto top of each cream cheese mixture covered slice to create 'sandwiches'.
Now; (if you haven't already), plug in you griddle or, place a skillet on the stove top on medium-high heat.
Mix together the remaining ingredients (make sure to mix really well). Dip each 'stuffed' breads into the mixture, then place on griddle. Cook until golden brown (flipping to brown both sides). Serve with butter, syrup and (if desired powdered sugar). Yields: 7 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  

Loaded Oatmeal Cookies

These oatmeal cookies taste delicious and are good for you too!

Loaded Oatmeal Cookies

1/4 cup butter, softened
1/2 cup brown sugar
1/3 cup sugar
1 tsp cinnamon
1/2 tsp baking soda
1/8 tsp salt
1 egg
1 tsp vanilla
1 cup flour
1 cup old fashioned oats
1/3 cup semi-sweet or dark chocolate chips (you can shred a dark chocolate bar if needed)
1/4 cup dried cranberries (or raisins or any dried fruit)
1/4 cup chopped walnuts
*If you want a really healthy cookie just make these changes:
3/4 cup flour
3/4 cup old fashioned oats
1/4 cup wheat germ
1/4 cup flax seed meal
Preheat oven to 350. Spray cookie sheet with non-stick cooking spray. Mix together the butter and sugars. Add the cinnamon, soda and salt-mix well. Add the egg and vanilla. Then add the remaining ingredients.
Make sure to mix well; using cooking dough scoop, scoop out dough and place onto baking sheet. Bake 9-11 minutes, or until golden.  Yields: 30 cookies.

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  

Cinnamon Soft Pretzels

Cinnamon Soft Pretzels 

 1 pkg yeast (2-1/2 tsp yeast)
1-1/2 cups warm water
2 TBS brown sugar
1 tsp salt
2 cups cake flour (1-1/2 cups flour+1/2 cup corn startch)
2 to 2-1/2 cups flour
2 TBS baking soda
2 cups hot water
For coating:
3 TBS butter, melted
3/4 cup sugar
1 tsp cinnamon
Preheat oven to 400. Dissolve the yeast in the water, add the sugar and salt. Add the cake flour and regular flour. Knead 6-8 minutes then place in a greased covered bowl for 30 minutes. Punch the dough down then divide the dough into 14 balls. Roll each ball into a long rope. Dissolve the baking soda in the hot water. Dip each rope into water, and drain on a paper towel. Shape into pretzels, place on greased baking sheet. If you're like me and you can't get the shape to hold, just place the ropes onto a greased baking sheet, and one cooked cut into pretzel bites.
Bake for 15 minutes, so long as the pretzel dough is cooked don't worry about getting them browned-it may take a while for them to brown and by then they will be tough.
Combine the cinnamon and sugar. Brush the pretzels with the butter then dip them into the sugar mixture.
Yields: 14 Pretzels- or a ton of pretzel bites.
*You can also make a glaze to dip them in with 1 cup powdered sugar, 1 TBS milk (give or take), and 1 tsp vanilla extract.

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  

Sugar Cookies

1-1/2 cups powdered sugar
2 sticks butter, softened
1 egg
1 tsp vanilla extract
1/2 tsp almond extract
2-1/2 cups flour
1 tsp baking soda
1 tsp cream of tartar
Preheat over to 350. Cream the butter and powdered sugar, add the egg, extracts. Add the remaining ingredient, mixing well. Cover and refrigerate for 2 hours. On a floured surface roll out the dough, and using cookie cutter, but out shapes and place them on a grease baking sheet. Sprinkle cookies with sugar and bake for 9-12 minutes (cook until they look dry, they may take a while to brown, and by then the cookie may be dried out). Yields: 3 Dozen.
*As a note; these are great with powder sugar frosting- to make, take a cup of powdered sugar, add 1-tsp almond extract and then at milk (one TBS at a time) until desired consistency.

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  

Pumpkin Roll

This may seem intimidating; but it is super quick and easy to make!

 Pumpkin Roll

1 cup sugar

1 tsp baking Soda

3/4 cup flour

2/3 cup pumpkin (not pie mix; I used more home pureed jarrahdale pumpkin)

3 eggs

1/2 tsp cinnamon

Icing:

8oz cream cheese, softened

1 tsp vanilla

2* cups powdered sugar

2 TBS butter softened

For Cake: Preheat oven to 375. Line a cookie sheet with three layers of aluminum foil; one sheet more to the left over flowing the pan, one more to the right over flowing the pan, and the last one down the center covering the 'seam'. Make sure the foil is long enough so you have handles to remove the cake from the sheet when done baking. Coat the foil really well with nonstick spray. 

Icing: Mix everything together. *I use two cups of powdered sugar because I like it a little less cream cheesy; but my original recipe called for 1 cup. That's the great thing about baking, go with what you like!!!

Yields: 12 Servings

(This is super easy); mix everything together and pour into prepared pan. Bake for 10-15 minutes, until the cake looks dry, and the edges are just starting to brown. (I had a helper), using the foil, carefully remove the cake from the pan, place a t-towel onto the cake and roll the cake up (roll the cake from the short end-it may crake a little, but don't panic). Leave to cool for 10 minutes. Unroll, spread the filling on; leaving 1/4 inch edge around the entire cake-to allow for icing overflow.

 

 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 Cups

1 cup Peanut Butter
1/4 cup unsalted butter
1/4 cup brown sugar
1-1/4 cup powdered sugar
4 cups chocolate chips
1/4 cup vegetable shortening
Line 36 cup cake cups with liners. Line a baking sheet with wax/parchment paper.
Melt the peanut butter, butter, and brown sugar on stove top. Heat until bubbly (stirring constantly), remove from heat. Stir in the powdered sugar and set aside.
Melt the chocolate and vegetable shortening in pot. Spoon a thin layer (think Reese's Cups) into bottom of cup cake papers; set in refrigerator.
Take peanut butter mixture and scoop out 36 even balls (remember you want the disk to easily fit cup cake papers, with space so chocolate can surround it and encase the peanut butter) squash into disks and place on baking sheet; place in fridge for 10 minutes, until fully cooled and until the chocolate is hardened.
Remove both peanut butter disks and the cup cake pans.
Place one disk in each 36 cups. Use the remaining chocolate (you may need to reheat the chocolate). Place pans back into fridge until chocolate is fully hardened. Yields: 36 Peanut butter cups.

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 

Gingerbread Men

3/4 cup dark brown sugar

1 stick butter, softened

2 large eggs

1/4 cup molasses

2-3/4 cups flour

2 tsp ginger

1-1/2 tsp baking soda

3/4 tsp cinnamon

3/4 tsp nutmeg

1/2 tsp salt

Cream the sugar and butter, add the eggs and molasses. In separate bowl, combine remaining ingredients then mix into egg mixture. Remove the dough from the bowl and wrap in plastic wrap and refrigerate 1 hour.

Preheat oven to 350 and line a cookie sheet with parchment paper.

Roll out dough to desired thickness (it can't be to thick or it won't cook right-at least a little less than 3/4 inch- if you like crunchy cookie make the dough thin) on floured surface. Cut out desired shapes with cookie cutters. Bake 10 or so minutes (until the edges start to slightly brown.

Yields (depends on cookie cutter size): 18-24 cookies.

 

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

Glazed Doughnuts

2 packets of yeast ( There are 2-1/2 tsp per packet of yeast if you buy bulk)

1/4 cup hot water

1-1/2 cups warm milk

1/2 cup sugar

1 tsp salt

2 eggs

1/3 cup shortening

5 cups flour

Oil heated to 350 for frying

Dissolve the yeast in water. Add remaining ingredients (at first only 2 cups of flour). Mix well then add remaining 3 cups flour. Let rise for 1 hour. Knead, roll out to 1/2 inch thick and cut out doughnuts; let rise 40 more minutes.

Cook doughnuts in oil (only a few minutes on each side) until golden brown. Drain (I drain on a cookie wrack over a plate or pan), this next step in important, while the doughnuts are still warm (almost hot) carfully dip them into desired glaze (below). It may seem like the glaze is thick, but when the hot doughnut touches it, it melts. Place on wax paper, and let cool; glaze will harden as it sits. Yields: 24 doughnuts

Glaze:
1.3 cup butter
2 cups powder sugar
1 tsp vanilla
4-6 TBS hot water

Mix together butter, sugar, and vanilla. Add hot water.

Chocolate Glaze:

1/3 cup butter melted

4 oz chocolate chips, melted w/ butter

2 cups powdered sugar

1 tsp vanilla
4-6 TBS HOT water
Mix together everything except the water. Add the water and mix well.

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 Orange Shells

2 Cups flour

1-1/2 cups chocolate chips (set 1/2 cup aside for chocolate drizzle)

4 large eggs

1 cup sugar

1 TBS (or more depending on desired taste-I like more!) Orange extract

1 tsp vanilla

2 sticks butter, melted

Powdered Sugar (for sprinkling)

Preheat over to 350. Grease a madelein pan or a cup cake pan (we don't own a madelein pan).

Combine the flour and chocolate chips. Combine everything else except butter. Alternate the flour and butter into the egg mixture; starting and ending with the flour mixture.

Pour batter into madelein pan, or fill cup cake cups, 1/4-1/2 full. 

Bake 10-12 minutes, or until toothpick comes out clean (cookies may not even be brown when done if using cupcake pan). Cool cookies, melt remaining chocolate chips, drizzle over cookies, then sprinkle cookies with powdered sugar.-If you put the powdered sugar on before the chocolate, the chocolate won't stick to the cookie and will fall off. Yields: 2-1/2 dozen.

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