Taste & See



Friends, this is a MUST, a staple for all houses and will quickly become a requested item at brunches, showers, breakfasts at the house, etc. It is super super quick and easy prep and is absolutely delicious!!! Plus you can freeze it, which is an added perk!

I recently took this to our MOPs group. We always drop off our food with the kitchen volunteers, then park and take our kids to child care. When I got back to the MOPS meeting room and made my way through the food line, I noticed my sausage cresescent nuggets weren’t there. I told the ladies and after checking, they discovered they had already been eaten…all of them! Ya’ll, this dish is so yummy! What could go wrong with sausage, cream cheese and crescent rolls?! Nothing! This recipe is definitely worth making and sharing!


1 lb highly season sausage (I just buy normal or mild for my family)

1 (8 oz) pkg cream cheese                                                        

2 pkg crescent rolls

poppy seeds (these are very optional…I never use them)

1 egg white, slightly beaten

Preheat oven to 350 degrees. In a medium sized skillet, lightly brown sausage and drain. While sausage is still hot, add cream cheese and stir until cheese is melted and mixture is creamy. Cool completely. Separate crescent rolls and shape into two rectangles. Form log of sausage mixture lengthwise down center of each rectangle. Fold over the long sides of pastry to cover sausage log. Place on ungreased cookie sheet, seam down. (I always just have the rectangles on my baking sheet so I don’t have to transfer and it’s easier. I just have seam up b/c kind of hard to flip. It still looks and tastes great!) Brush with egg whites. Sprinkle with poppy seeds. Bake 20 minutes until crust is golden. When completely cool, slice into 1 1/2 inch slices. (Okay, you can definitely completely cool, but it is tasty when still a little warm too!)

Note: These nuggets can be made ahead and frozen. Can be reheated in oven with great success. An ideal appetizer for brunches.


“But if your enemy is hungry, feed him, and if he is thirsty, give him a drink…” Romans 12:20


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.





I had some potatoes and was planning on making a yummy side, but was missing an ingredient. So instead, I decided to try a variation and made these Rosemary Garlic Potatoes! They were SO good! I served them at a birthday dinner for my Dad and everyone got seconds. They were delicious and so, so easy! If you need a go-to and super easy side, make these! You have to at least try them. At this stage in my life, I love recipes that are simple, yet and have a good presentation; this recipe does just that! That’s something my Mom is a pro at! Also, this was served alongside steak and shrimp and the Neal’s Asparagus that was previously posted. It would be a great accompanying dish to almost any meal though: chicken, hamburgers, bbq, sandwiches, etc. Hope all of you like it!  Here’s the recipe!


3-4 medium potatoes, thinly sliced

1 TBS olive oil                                                                                           

3 cloves minced garlic

4 springs fresh rosemary

salt and pepper to taste

In a large bowl, toss all ingredients together except for the rosemary. Place the mixture in a very lightly oiled baking dish. Evenly space the rosemary in the potato mixture. Bake uncovered at 375 degrees for approximately 45 minutes or until the potatoes are fork-tender and golden brown on top.

Variation: Use 9-12 new potatoes cut into quarters. (This is what I did.) Place on a large baking sheet and bake until tender and brown.


“In the morning, O Lord, You hear my voice; in the morning I lay my requests before you and wait in expectation.” Psalm 5:3


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.


ALAMO HEIGHTS CHICKEN posted by Lauren Spalding


Oh my goodness! Go as fast as you can to the store and get the ingredients to make this dish! It had sounded good to me for a while and I finally made it.  It is SO good!  My husband gave it rave reviews and it was EASY! Isn’t that the best, when it is delish, yet simple?  You could omit the olives if you aren’t an olive fan. Honestly, I normally am not a big “olive” person, but loved them in this dish! This will be made time and time again in our house. It would also be an excellent dish to take to someone because it is a little different from the usual casserole. Okay, ready set go! Let me know what you think!


4 chicken breasts, cooked and diced

1/2 cup sliced ripe olives

1 medium onion, diced

1 lb Monterey Jack cheese, shredded

crushed Fritos to cover


1 can cream of chicken soup

4-5 TBS picante sauce

1/2 cup sour cream

To prepare sauce, mix together soup, picante sauce, and sour cream. Double layer in casserole: chicken, sauce, olives, onion, and cheese. Bake at 350 degrees for 15-20 minutes. Sprinkle with Fritos after cooking.

“For I am confident of this very thing, that He who began a good work in you will perfect it until the day of Christ Jesus,” Philippians 1:6.

Table Blessing

When we are weak,

Lord, You are strong.

Strengthen us with Your Holy Spirit

This whole day long.

To order your Taste & See Cookbook, click HERE.


NEAL’S ASPARAGUS posted by Lauren Spalding


This is my Mom’s go-to side! I have seen her cook this a lot and she loves it as does everyone she cooks it for. It is simple, healthy, delicious and a very pretty presentation. Another nice thing about it is it goes well with any type of  meat: fish, steak, pork or chicken. One thing my Mom has taught me is to cook simple things that look nice! This side is one to impress and so healthy and good!


bunch of fresh asparagus

bell peppers in red, orange and yellow

purple onion, sliced into rings

olive oil

salt and pepper to taste.

Rinse asparagus and snap tough ends off each stalk. In a large glass baking dish, line up stalks in rows like soldiers. Place strips of red, eyllow or orange bell peppers in between each asparagus soldier. Arrange purple onion rings over soldiers and pepper strips.  Drizzle olive oil over all; then sprinkle with salt and pepper.  Bake uncovered at 400 degrees for 8 minutes until tender-crisp.


“Jesus said to her, ‘I am the resurrection and the life. He who believes in Me will live…’ ” John 11:25

Table Blessing

Your Word is truth.

It is how You speak to us each day.

God, show me Your promises,

Teach me Your ways.

Get your own copy of Taste and See That the Lord is Good cookbook by clicking HERE.



THE BEST BREAKFAST CASSEROLE posted by Lauren Spalding


The name is true! It is the best breakfast casserole! There are so many amazing recipes in this cookbook, and I am not being biased. I get asked a lot how to make things out of this cookbook and this is one of them. I recently took this to my MOPs meeting at FBC Boerne and someone asked me how I made it. It is SO good and is somthing I often take to people if I am making them a meal. It is easy and I know there will be leftovers for them to enjoy. Do read ahead! All the prep is done the night before so all you have to do the next day is pop it in the oven. I didn’t realize that the first time I made it. It was good, but is so much better if prepared correctly! (Isn’t that the case with most food, though?!)


4 cups herb or plain croutons (1 pkg)

2 cups grated cheese

8 beaten eggs

3 cups whole milk

1 tsp salt

1 TBS prepared mustard

1 medium onion, chopped

1/4 tsp pepper

1 lb sausage, browned and drained (or may use bacon)

Worcestershire and Tabasco sauce to taste

mushrooms, optional

Put croutons and cheese in bottom of greased casserole dish. Mix other ingredients together and pour over croutons. Cover tightly and refrigerate overnight. Bake at 350 degrees for 45-55 minutes or until set.

Note: This is a great recipe to make Christmas Eve and have Christmas morning.

*I will make an additional note that I personally use cheeses such as American or Cheddar and I use regular milk, not whole milk.

Psalm 139:14

“I will give thanks to you, for I am fearfully and wonderfully made; wonderful are Your works, and my soul knows it very well.”

Table Blessing

God, You are faithful and true.

Thank you for this food.

We know all good things come from you.

Get your own copy of Taste and See That the Lord is Good cookbook HERE.