Blog Hop Recipe: Summer Fettuccine

Today, I'm participating in a blog hop that requested summer recipes. I don't know about you, but summer gets nuts! So here's a recipe you can throw together quickly and one the whole family can enjoy. You because it's simple and healthy. Your kids because it tastes so good.

This is a simple, fast, and oh so tasty pasta dish for a summer evening. I made it last night and the kids inhaled it. Anytime I can find something like that I consider it a victory!

8 oz fettuccine cooked according to package instructions

cherry tomatoes cut in half
one yellow squash cut in thin slices
one zucchini cut in thin slices
2 chicken breasts cut in bite sized pieces

Saute the veggies and chicken in one T olive oil with seasoning (I used a pesto seasoning).

When chicken is cooked pour the mixture over the cooked fettuccine and serve. Yummy!

Scavenger Hunt Stop #3

    The first ever Christian Fiction Scavenger Hunt has ended and the grand prize winner, who will collect 23 new Christian novels with a value of over $250, is Elisabeth Scherer!
     The winner of my drawing for a copy of After All is Shondra Brown! Your book is on the way, Shondra! Thanks to all who entered!
     It's too late to enter the contest, but there's still time to make the loop to discover 23 new or upcoming novels from some of your favorite Christian fiction authors!

Welcome to the first ever Christian Fiction Scavenger Hunt! Make the loop to discover 23 new or upcoming novels, and write down the clue at each stop. When you know what the clues say, fill out the Rafflecopter form by June 4, 2012 (midnight EST) at www.LisaBergren.com, and you could be in the running for the grand prize of 23 new, autographed books (if you live in the USA; unsigned if international). Note: if you're the winner, you must email the complete statement within 24 hours of notification in order to claim the Grand Prize...so don't miss a stop! Be ready with your answer if you're the lucky winner! No need to email it unless you receive the good word on June 5, 2012.

Today it is my delight to host the beautiful and brilliant Angela Hunt as part of the Christian fiction scavenger hunt. She is the author of more than 100 (yes, you read that right!) books and has more than 4 million in print. Wow! She is also one of the warmest and most welcoming people I know. Her book Five Miles South of Peculiar releases June 5. Here's a bit about the story:


If these three sisters don’t change direction, they’ll end up where they’re going.

Friday Recipes: Grandma's Porcupine Meatballs

Here's an easy dish that you can make ahead and freeze. The kids like it -- always good. And it reminds me of stopping at Grandma's house on the farm. Bon Appetit!

Porcupine Meatballs

1 c. minute rice
1 lb. ground beef

Friday Recipes: Grilled Chili Lime Shrimp

I can't claim credit for this recipe, but it's amazing.

I have a subscription to Better Homes & Gardens. Every once in awhile I'll go through and pull out yummy recipes to try. This was an amazing winner. The kids inhaled it, and Eric and I loved it, too. Deveining the shrimp was a pain in the behind, but it was worth it when we turned on the grill and cooked these tasty shrimp.

Here's the link to the recipe. Enjoy!

Friday Recipes: Summer Grilling

It's so hot here, we don't need to turn on a grill to cook mean -- well almost. But it is summertime - the time to crack open the grill and chargrill everything. We're cooking with gas!

So today I thought we'd share our favorite grill tricks.

Here're mine for fantastic burgers:

Friday Recipes: Fruit Cobbler

As I'm typing this, I have a blueberry cobbler in the oven. Made with fresh blueberries that we picked this morning at a local blueberry farm. Can you say YUMMMMMY? The fresh fruit is one of my favorite parts of summertime. Better yet is when we get to go pick it ourselves. Maybe there's an incredibly teensey weensey bit of a farmer in my after all. My grandpa would laugh -- at 91 he still has an acre or so of garden, but hey, you do what you can.

So here's a recipe for cobbler that comes from our time in the south. I'll give you the real recipe and the way I alter it :-) Use the fruit of your choice. I just always seem to use blueberries.

Easy-Peesy Fruit Cobbler

take a stick of butter and melt in a 9x9 pan in 350 degree oven.

1 c. buttermilk (regular milk works, too)
1 c. sugar (I didn't say it was healthy :-) )
1 c. self-rising flour
 pour into the melted butter in the pan. Cover with fresh or frozen fruit.

Bake until golden brown.

I usually make this in a 9 x13. I still use 1 stick of butter because 2 is just too much. I double the milk and flour and add a little more than 1/2 cup of sugar for 1 and 1/2 cups total.

It really is yummy and oh so easy!

Friday Recipes: Watermelon Lime Slush

It's summertime -- at least according to the calendar though yesterday it was COLD in Indiana. So here's one of those easy, and oh-so-refreshing drinks that's perfect for a hot summer event. Think Fourth of July.

I'm not sure where my friends found the recipe, but this is how I make it.


Watermelon Lime Slush

Take a seedless watermelon, cut into small chunks and freeze. Once you're ready to serve, take the watermelon chunk out of the freezer and put in the blender. Add Sprite or Ginger-Ale and blend. Then add in frozen limeaid concentrate to taste.

That's it. Simple. And oh my goodness, is it refreshing. Enjoy!

Friday Recipes: Grandma's Cherry Delight

All of us have recipes like this. The one you just expect to see on the overloaded, groaning table at family gatherings. Here's one from my grandma:

Cherry Delight

Mix together the following to make a crust and place in a 9 x 13 pan:

16 squares Graham Crackers, crushed
1/4 cup melted margarine
1/2 cup powdered sugar

Beat together:
8 oz. cream cheese
1 cup powdered sugar

mix in 8 oz. Cool Whip and place over crust.
Top with a can of cherry pie filling.

Yum!

Friday Recipes: Simple Tortellini

My family loves pasta. We eat it in spaghetti, macaroni, and all form in between. One of my favorites is tortellini. I was so excited when a friend introduced me to packaged dry tortellini because I could finally make it at home. Problem is my kids can be finicky and turn their noses up at cheese stuffed pasta.

I know! Bizarre!

This week has been the definition of insanity between teaching, writing and working on my church's Joplin efforts, so last night I didn't care about finicky tastes. We were eating some comfort food. I made it waiting for the groans. Instead, the kids asked for seconds, thirds and fourths. The best part is this was soooo easy.

Cara's Tortellini

1 pkg of dry tortellini cooked to package directions
When cooked, strain out water, then pour tortellini in large bowl. Add one can of diced tomatoes, a couple teaspoons of olive oil and 1-2 teaspoons of Italian seasoning. Mix ingredients. Then top with Parmesan cheese and serve warm.

Bon appetit!

Friday Recipes: Julie's Potato Soup

I know May is not traditionally soup weather, but this is such a yummy soup, I had to share anyway. I like to make this soup and keep it in a crock pot all day until it's time to serve. It's great for gatherings as a counter to chili. A very yummy soup. And I love the leftovers if there are any at the end of the night.

Julie's Potato Soup

1 box of Uncle Ben's long grain rice
4 cups of milk
1 can of diced potatoes
1 can cream of potato soup
8 oz. of Velvetta
small package of bacon bits

Combine milk, soup, diced potatoes, cubed Velvetta, and bacon in a large pot or crock pot. Cook the rice and add to the soup. Add more milk if needed. That's it. You can serve right away or keep warm for later.

Yum!

Bonus Recipe: Rhubarb Custard Cake

You know I've been posting some favorite recipes here on Fridays. But in honor of the Hearts at Home Blog Hop, I'm adding a spring favorite today.

Here's an oh-so-easy and yummy cake that you'll love to share with friends and family. And they'll think you've worked oh-so-hard.

Rhubarb Custard Cake

1 yellow cake mix

4 cups fresh or frozen rhubarb sliced

1 cup sugar (though I usually use 1/2 a cup)

 1 cup heavy whipping cream

Make the cake according to package directions. Pour into a 9x13 pan. Layer the rhubarb on top of the batter. Sprinkle the sugar on top of the rhubarb. Then pour the whipping cream over the top of that. Bake for about 40 minutes in a 350 degree oven.

It’s delicious warm. While it bakes, the rhubarb, sugar and whipping cream sink to the bottom and make a delicious custard. A delicious and easy dessert.

Click here to add your blog entry to Heart's at Home's Third Thursday Thoughts Blog Hop...

Friday Recipes: Cajun Shrimp

This is a hands on, messy recipe. And it's always a crowd-pleaser. Just don't forget to ask your guests if they don't like shrimp before you make it. It's also a dish you stick in the oven as they walk in the door.

Anytime I make this it makes me think of the couple that introduced it to us (the Westfalls) and the great time we had together as we peeled dozens of shrimp. So messy, and so incredibly yummy!

2 sticks butter    (I use 4 sticks of butter and melt in the 9x 13 pan)
2 sticks margarine

8 oz worcherster sauce
bulb of garlic
4 lemons (2 juiced into the mixture and 2 sliced to be put on top the dish)
4 tablespoons of black pepper
1 teaspoon of Rosemary
4 teaspoons of tabasco (though I never add this)
2 teaspoons salt
2-3 pounds of shrimp in the shell (1 1/2 pounds is good for four moderately hungry people)

Mix all ingredients except shrimp and sliced lemons. Pour 1/2 of mixture in bottom of pan and top with shrimp. Then pour the rest of the sauce over the shrimp. Top with sliced lemon. bake for 15-20 minutes (or until shrimp turn pink) in a 350 degree oven.

Serve it with sliced French or Italian bread that will be dipped in the sauce. Serve in bowls and have extra bowls on the table for collecting the shells. I also serve it with a spinach salad that my family loves. It's a great meal and who doesn't like to not have to worry about getting messy :-)

Friday Recipes: Oatmeal Chocolate Chip Cake

This is another recipe that I received in a binder at a wedding shower. And this is another cake I can whip up quickly if I have the ingredients on hand. The great thing is these ingredients are pretty standard in our house. This is one of the moistest cakes I've ever had and it's so good as...um... breakfast. Hey, I drink it with a nice tall glass of milk.

Oatmeal Chocolate Chip Cake

1 3/4 cups boiling water
1 cup uncooked oatmeal
1 cup lightly packed brown sugar
1 stick butter
1 cup sugar
2 extra large eggs
1 3/4 cup flour
1 teaspoon baking soda
1 tablespoon cocoa (but can leave out or substitute flavored instant coffee)
1/2 teaspoon salt
3/4 cups walnuts (though not at my house!)
6 ounces chocolate chips

Pour boiling water over oatmeal. Let stand ten minutes (I always add the butter while the water is hot so it will melt). Add brown sugar, white sugar. Stir until butter melts. Add eggs and mix well. Sift flour, soda, slat and cocoa togeher. Add to sugar mixture. Mix well. Add 1/2 of chocolate chips. Pour batter into greased and floured 9 x 13 pan. Sprinkle remaining chocolate bits and nuts on top. Bake in 350 degree oven about 40 minutes or until toothpick comes out clean.

Be prepared to have the recipe ready to hand out when you serve this cake.

Friday Recipes: A Lemon Gelatin Cake

This one is a day early...but you'll enjoy it all the same. A couple years after we moved to Indiana, my youngest brother swung by for a couple days after participating in a friend's wedding. He raved about a cake they'd served at the rehearsal dinner and even made it for us. Oh my gosh! It was so delicious and tart.

Wait until you see how simple it is...Thinking it's time to make this one again.

Lemon Gelatin Cake

1 package Lemon Cake Mix
1 3 oz package of lemon jello
3/4 cup boiling water
3/4 c. oil
4 eggs
dash of salt (what's a dash anyway?)

Beat the eggs, then add salt, oil, jello, and cake mix. Beat two more minutes. Pour into pans. Bake at 350 degrees for 30-45 minutes.

When done, pierce cake all over top ever two inches. Mix 2 cups of powder sugar and 3/4 cup of lemon juice. Pour over the cake while it's still hot.

This cake is best if prepared a day or two before you serve it. Gives the glaze time to really soak in. And it makes a really nice layered cake.

New Friday Column: My Favorite Recipes

Do y'all love to cook? Me, not so much. Not sure if it's cause my family has restaurants or what...but grocery shopping and kitchens aren't my favorites. However, there are some dishes I LOVE. So I thought I'd share some of my favorites with you over the next couple months. What do ya think?

So here's the first. This is a cake I can literally whip up as surprise company is walking through the door and suddenly be considered an amazing chef. It's almost like that old Rice Krispie's commercial where the mom whips those up, throws a little flour in her face and then slumps to make it look like she worked hard. Except I don't pretend. I love that it's simple.

Chocolate Sheet Cake

1 stick butter
1/2 cup oil
1 cup water
2 cups sugar
2 cups flous
1/4 cup cocoa
2 eggs
1/2 cup buttermilk (though I use regular if I don't have buttermilk)
1 1/2 tesaspoon baking soda

Mix all the ingredients together and bake at 350 degrees for 30-35 minutes in a 9x 13 pan.

Super simple and super yummy!

Virtual Christmas Cookie Exchange

Virtual Christmas Cookie Exchange

A couple people have asked for it, so here it is...One of my favorite cookie recipes: Hazelnut Crinkles (makes about 4 dozen)

3/4 c. sugar
3/4 c. hazelnut spread (Nutella)
1/2 c. butter or margarine (softened)
1/2 t. vanilla
1 egg
1 34 c. flour
1 t. baking soda
1/4 t. salt
3 T. course white sugar crystals or regular sugar

1. heat oven to 375. beat sugar, Nutella, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt.
2. shape dough by rounded teaspoonfuls into 1-inch balls. Roll in sugar crystals. place about 2 inches apart on ungreased cookie sheet.
3. Bake 7 to 9 minutes or until puffed and edges are set. Cool on cookie sheet 1 minute. Remove to wire rack. cool.

Cindy, the ones you had were a little crunchier than normal. I made more two days ago that were soft. LOVE them that way. And this is a REALLY EASY recipe. Tasty too.

What's your favorite recipe?

Yummy Rhubarb Recipe

So last week at our Wednesday night Bible study, my friend DJ came in raving about a rhubarb custard cake she had helped a friend make. I asked that friend if she had any extra rhubarb -- hence the strawberry-rhubarb pie I made early this week that symoblized the arrival of summer. Then Wednesday I made the rhubarb custard cake to take to Bible study. I decided we all had to try it since DJ had raved so much about it -- and I just happened to have enough rhubarb left to make it.

YUMMY!!!

I have no idea where Beth originally got this recipe, but I had to share it with you since so many ladies from class asked for the recipe.

Rhubarb Custard Cake

1 yellow cake mix
4 cups rhubarb, chopped
1 cup sugar
1 cup whipping cream

Mix cake mix according to package instructions. Pour into greased 13 x9 pan. Sprinkle rhubarb and sugar over the top of the cake (I mixed the two together to make sure the rhubarb was coated). Pour whipping cream over the top. Bake for 40-45 minutes or until golden brown in 350 oven. Loosen sides and flip onto serving platter. Serve warm.

Can be served with whipping cream and mint.

Easy and oh so good! Enjoy.