Taste & See

BRUSSELS SPROUTS

09/03/2014

My Mom and I made this recipe to accompany the Grilled Salmon recipe out of the Taste and See Cookbook. These brussel sprouts were SO delicious and so easy. It’s a great way to cook them and has wonderful flavor. I got seconds. They were a hit all around! Hope you love them and let me know your thoughts!

BRUSSELS SPROUTS p. 360

3 cups Brussels sprouts

3 1/2 TBS olive oil

1 TBS buter

kosher salt & pepper to taste

1/2 cup water

1/2 cup chopped green onions, whites only

2 TBS lemon zest

juice of 1 lemon

 

Trim and quarter Brussels sprouts. Saute the sprouts in the olive oil and butter until brown, stirring as needed. Add the salt, pepper, green onions and water. Cook until tender, about 5 minutes. Add the lemon zest and juice and serve.

 

 

“‘…but I have prayed for you, that your faith may not fail; and you, when once you have turned again, strengthen your brothers.'” 

Luke 22:32

 

TABLE BLESSING

Lord, forgive us for our sins.

Make us pure and white as snow.

This only comes by Your blood.

How we thank you so.

 

To order your Taste & See Cookbook, click HERE.

GRILLED SALMON

06/23/2014

This recipe is SO GOOD! My Mom and I made this recipe for our family whenever we were in town visiting! My Dad is used to his normal salmon recipe, but was pleasantly surprised with the deliciousness of this recipe. All of us loved it. It is one that will definitely be made again and again. I appreciated how quickly it could be made and that it’s simple but has a beautiful presentation. Those two things are very important. This salmon would be perfect for a dinner party, friends coming to visit, or just a normal evening with your family. Hopefully you’ll make it, try it, love it and make it again! Enjoy!

GRILLED SALMON P. 336

2 salmon fillets (about 1 lb each)

1/2 cup oil                                    

1/2 cup lemon juice

4 green onions, sliced

3 TBS minced fresh parsley

1/2 tsp dried rosemary

1/2 tsp salt

1/2 tsp pepper

Place salmon in shallow dish. Combine ingredients. Mix well. Set aside 1/4 cup for basting; pour rest over the salmon. Cover and refrigerate, at least 30 minutes. Drain and discard marinade. Grill salmon over medium coals, skin side down, for 15-20 minutes or until fish flakes easily with a fork. Baste occasionally with reserved marinade.  

“…’I have loved you with an everlasting love; therefore I have drawn you with lovingkindness.'” 

Jeremiah 31:3

 

TABLE BLESSING

Worthy, Lord, You are worthy,

Worthy of all praise.

We give You all the glory.

We will worship you, O Ancient of Days.

To order your Taste & See Cookbook, click HERE.

HEAVENLY WAFFLES

06/09/2014

This recipe we made at my Mom, Debbie Williams’ house, and it was simple, delicious and easy! It has a special ingredient to make it extra light and fluffy, so you don’t walk away feeling heavy and super weighed down! My boys gobbled it up, Chris and my Dad included, and Mom and I really enjoyed them as well! Try this easy, quick waffle recipe and you’re family is sure to come back and ask for more. Be sure to let me know what you think.

HEAVENLY WAFFLES, p. 125

1 egg, beaten by hand

1/2 cup oil                                                                                       

1 1/2 cups club soda

2 cups Bisquick

Combine oil and beaten egg; add to Bisquick along with the club soda. Pour into waffle iron.

Yield: 4-6 servings

Note: These are much better prepared in a Belgian Waffle Maker

 

“Blessed be the God and Father of our Lord Jesus Christ, who has blessed us with every spiritual blessing in the heavenly places in Christ.”

Ephesians 1:3

 

TABLE BLESSING

Worthy, Lord, You are worthy,

Worthy of all praise.

We give You all the glory.

We will worship you, O Ancient of Days.

To order your Taste & See Cookbook, click HERE.

BREAKFAST PIZZA

01/11/2014

When I showed this recipe to my husband and asked him if he wanted it for breakfast, he said…YES! He thought it looked amazing! Most mornings, I have hungry boys, my hubby included, so I need something easy! This is definitely one easy recipe that any boy would love…sausage and crescent rolls?! Please and thank you! My husband requested I use his deer sausage in the recipe, so we did, but just a Jimmy Deans, Owens or any breakfast sausage will do! This would be perfect for a Saturday or Sunday morning, or any morning! It turned out great and my boys, even my picky 5 year old, loved it! Mmmm!

BREAKFAST PIZZA p. 108

1 can refrigerator crescent rolls

1/2 lb sausage                                                    

2 cups shredded Cheddar cheese                           

4 eggs, beaten

3/4 cup milk

1/4 tsp oregano

1/4 tsp pepper

1/4 tsp salt

 

Fit crescent rolls into 9×9-inch baking pan, covering bottom and sides; press edges to seal. Brown sausage in skillet, stirring until crumbly; drain. Layer sausage and cheese in prepared pan. Combine remaining ingredients in bowl, mixing well. Pour over layers. Bake at 400 degrees for 30 minutes.

Yield: 6 servings

” ‘So in everything, do to others what you would have them do to you, for this sums up the Law and the Prophets.’ ” Matthew 7:12

 

TABLE BLESSING

God, thank You for this food.

I pray right now for those who go without.

Comfort and be with them.

Strengthen their faith so they may overcome their doubts.

To order your Taste & See Cookbook, click HERE.

SPINACH WALDORF SALAD WITH CREAMY APPLE DRESSING

12/20/2013

This salads presentation is as fancy as it’s name, and it is so satisfying to the taste buds as well. I mean it is GOOD! This was a side at the Hill Country Ministries’ Open House and many people asked what all was in it and which recipe it was. This would be a fabulous salad to make for Christmas or sometime during the holidays! Hopefully you will try this super easy recipe that is is oh so great!

SPINACH WALDORF SALAD WITH CREAMY APPLE DRESSING Pg. 178

1/2 cup mayonnaise                                                        

2 TBS frozen apple juice concentrate

1/4 tsp cinnamon

2 cups red apples, cored and cubed

2 cups red seedless grapes, halved

1/2 cup chopped celery

1/2 cup chopped walnuts

4 cups torn spinach

In a large bowl, combine the mayonnaise, juice concentrate, and cinnamon; blend well. Add the apples, grapes, celery, and walnuts; toss to coat. Chill spinach and apple mixture until ready to serve. Just before serving, place the spinach in a large salad bowl. Spoon apple mixture over spinach and toss to coat the spinach with the dressing.

“For to us a child is born, to us a son is given, and the government will be on His shoulders. And He will be called Wonderful Counselor, Mighty God, Everlasting Father, Prince of Peace.” Isaiah 9:6

 

TABLE BLESSING

From You comes forgiveness, mercy and grace.

They are given but not deserved.

I thank You for the sacrifice of Your Son.

The sign of Your unconditional love.

To order your Taste & See Cookbook, click HERE.

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BEST EVER BRISKET

12/18/2013

This delicious and juicy brisket was served at Debbie’s Hill Country Ministry Open House! It hit the spot and was so good! The presentation was beautiful and it tasted as good as it looked! Everyone loved it! If you’ve wanted to try brisket at home, but haven’t yet…now is the time and here is the recipe! The Cookbook is a perfect gift as well and comes wrapped and ready to go. Plus it’s 2 gifts in one because then a portion of the proceeds benefit Debbie’s prison ministry and providing the ladies with Bible Studies.

BEST EVER BRISKET p. 300

1 trimmed beef brisket (5 lb)

1 bottle liquid smoke

1/2 cup Worcestershire sauce

onion salt

garlic powder

salt & pepper, to taste

1/4 cup soy sauce

1 bottle barbecue sauce

The evening before, line a baking roaster with foil and put brisket in. Cover with salt and pepper, onion salt, and garlic powder. Mix 1/4 cup Worcestershire sauce, soy sauce and liquid smoke and pour over brisket. Cover with aluminum foil and marinate in refrigerator overnight. The next morning pour off liquid and add 1/4 cup more of Worcestershire sauce. Cover with foil and bake 225-250 degrees for 8 hours. Check after 5 hours. When almost done, drain all juices off and pour a bottle of barbeque sauce over brisket. Bake 1 more hour or until done.

Variation: Substitute saeasoned salt for onion salt and omit barbecue sauce and liquid smoke.

 

“There is therefore now no condemnation for those who are in Christ Jesus.” Romans 8:1

 

TABLE BLESSING

Teach me, Lord,

Give me eyes to see

How Your ways are just

And are the best for me.

To order your Taste & See Cookbook, click HERE.

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BANANA BREAD

12/09/2013

One of my favorite things my Mom made when I was growing up was banana bread! It has carried on to my family now and my family just loves it. It is one of those comfort foods that you can make that make the house smell delicious and if you eat the bread warm it just melts in your mouth.

This is a perfect holiday bread recipe for a bread exchange or to take to your office staff or friends for a little Christmas surprise.

BANANA BREAD p. 77

1 cup sugar                                                                          

1/2 cup butter and shortening, mixed

(I just use butter sometimes and it turns out great still)

1 3/4 cup flour

1/2 tsp baking powder

1/2 tsp baking soda

2 eggs

chopped pecans, optional (I have also used walnuts and they’re an excellent substitution)

 

Mix all ingredients together. Pour into lightly greased loaf pan. Bake at 325 degrees for 1 hour.

Note: This recipe freezes well for up to six months. Wrap tightly in plastic wrap and then cover in aluminum foil.

 ENJOY!

 

“If you abide in My word, then you are truly disciples of Mine; and you shall know the truth and the truth shall make you free.” John 8:31b, 32

TABLE BLESSING

Worthy, Lord, You are worthy,

Worthy of all praise.

We give You all the glory.

We will worship You, O Ancient of Days.

To order your Taste & See Cookbook, click HERE.

JAMBALAYA

11/07/2013

This recipe is all kinds of delicious! My Mother in law has made Jambalaya before, but I had never made it, at least that I can remember. My husband absolutely LOVES it, so I thought I would give this recipe a shot. I was amazed at how easy it was and how well it turned out. If you need something easy to throw together, this is perfect. It does take an hour in the oven, but has easy prep. One way I made it easier is by using already cooked meats…so I got cocktail shrimp and canned crab…no judgement here…I am all about easy! But, I am sure it would be even better if you freshly cooked the meat. Around here, we were completely and utterly happy and both ate leftovers the next day! SO GOOD! Give it a shot and let me know what you think!

JAMBALAYA p. 283

3/4 stick butter or margarine                                                       

1 green bell pepper, chopped

1 medium onion, chopped

1 can French onion soup

1 can cream of celery soup

1 can Rotel tomatoes

2 cups Uncle Ben’s rice, uncooked

1 (8 oz) can tomato sauce

1-2 lbs cooked meat (shrimp, chicken, sausage, crab meat)

In a saucepan, saute’ bell pepper and onion in melted butter. Add soups, Rotel tomatoes, rice, tomato sauce, and cooked meat. Pour into a greased deep casserole disha nd bake covered at 350 degrees for 1 hour. Uncover and stir after about 45 minutes. Leave uncovered to finish baking.

Note: May assemble, pour in casserole dish, and have ready to bake ahead of time.

“Therefore, we are ambassadors for Christ, as though God were making an appeal through us; we beg you on behalf of Christ, be reconciled to God.”

2 Corinthians 5:20

TABLE BLESSING

Lord, forgive us for our sins.

Make u pure an white as snow.

This comes only by Your blood.

How we thank you so.

To order your Taste & See Cookbook, click HERE.

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STUFFED MUSHROOMS

10/12/2013

These delicious stuffed mushrooms were one of the featured appetizers at the “Taste & See” Cookbook fundraiser for the Prison Ministry through Hill Country Ministries, back in July. They were a hit! I personally came home and had been dying to make them. When we had my brother and sister in law over for dinner, it was the perfect time! Trust me, these get devoured and the thing is, they are SO EASY! I’ve said it before, when it comes to cooking, I love easy and fast, especially with young kids. I had always thought of stuffed mushrooms to be difficult, but I am here to tell you this is about as easy as it gets! We had them as an app before a steak dinner, but really they’d be a hit with almost anything. I would definitely say, make more than you anticipate getting eaten, because they WILL get eaten! Also, I had really large mushrooms, so depending on size of the mushroom, will depend on how many you have. With it being weekend, you could even put these together easily this weekend. Mmm! Enjoy, friends!

STUFFED MUSHROOMS p. 25

1 lb sausage (Owens or Jimmy Dean, or your choice)

1 lb mushrooms

1 (8 oz) pkg cream cheese

Wash mushrooms. Twist stems out. Discard or save stems for another dish; set mushrooms aside. Brown sausage and drain thoroughly. Mix sausage with cream cheese and stuff the mushrooms. Bake on a flat sheet pan at 350 degrees for 12-15 minutes.

Note: These keep well and may be stuffed in advance and baked later. Make 2 recipes if you have 6 people because they evaporate!

 

  “Discipline your son while there is hope…” Proverbs 19:18

 

TABLE BLESSING

You sustain me, Lord.

You are the reason I live.

Teach me how to love like You

And how to freely give.

To order your Taste & See Cookbook, click HERE.

SYMPHONY BAR BROWNIES

09/17/2013

Well, sorry to tell everyone, Mom, but I got my LOVE for brownies from her. Once as a kid she had made brownies and I said “Mommy, please don’t eat ALL the brownies while I am school today.” LOL Needless to say, she didn’t, but we still laugh about it. We did not discover this recipe until I was grown up but it is a HUGE hit every time I take it anywhere. In fact, this weekend when I made them for a get together, they were devoured. My husband says they are his favorite brownie that he has had and the kids kept coming back for more! People will ask how I made them and I just love how simple it is for me to make. No fuss. They are simply divine!

SYMPHONY BAR BROWNIES p. 435

3 Symphony Bars with almonds and toffee bits                         

1 (13×9) size brownie mix

 

 

 

Prepare brownie mis as instructed on box. Pour 1/2 of prepared mixture into a greasted 9x13x2-in pan. Layer the 3 Symphony Bars on top of that layer. They should fit perfectly to fill the pan end to end. Spread the remaining batter on top of the bars. Bake at temperature given on brownie mix recipe and also at the time recommended on the brownie box. Do not cook longer even if the center looks under done or the brownies will become like rocks as they cool. These are yummy!

Note: If you desire less sweetness, use only 2 Symphony Bars, breaking them into pieces and distributing them evenly over the top of the first brownie layer. Then continue the above directions. (This is what I do!)

“The Lord make His face shine upon you and be gracious to you…”  Numbers 6:25

TABLE BLESSING

Lord, God, You are our living water.
Thank You for nourishing our bodies with food,

And our spirits with Your Word.

To order your Taste & See Cookbook, click HERE.

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