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