Taste & See Cookbook

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.

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.

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.

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.

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.

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!

ROSEMARY GARLIC POTATOES p. 403

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

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.

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!

 ALAMO HEIGHTS CHICKEN p. 318

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

SAUCE

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.

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!

NEAL’S ASPARAGUS p.347

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 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?!)

THE BEST BREAKFAST CASSEROLE p. 107

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.