Food - Family -Faith

Food - Family -Faith
Jesus said unto him, I am the way, the truth, and the life: no man cometh to the Father, but by me. John 14:6

Thursday, December 22, 2011

Our Christmas Present to You

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Use Coupon Code: FF36W

To Receive your Special Discount

Merry Christmas!

Wednesday, December 21, 2011

Pretzel Peanut Candy Recipe

 Pretzel Peanut Candy Recipe


I prefer making candy to baking cookies, but I do both. This recipe has become one of our Family Traditions.  I make it every year during the Christmas Holidays. This is also a good candy to put in small tins or gift bags to give as gifts to your friends, teachers, and family members.
1 pkg. Vanilla Almond Bark
3 cups Pretzel Sticks, broken into pieces 
2 cups Unsalted Peanuts

Melt Almond Bark in the microwave 1 minute at a time stirring after each minute until melted completely.  Add broken pretzel sticks and peanuts and stir well.  You can add more or less depending on the consistency you want.  Line a cookie sheet with waxed paper.  Spread candy evenly in pan.  Cool for 5 minutes or so in the freezer.  Break into pieces like peanut brittle. 


Friday, December 9, 2011

Peanut Butter Balls Recipe

Peanut Butter Balls Recipe

This is a recipe I make for my family every year for Christmas. I usually make three to four recipes of them, so we can have plenty for all of our Christmas gatherings. 


1 lb. confectioners sugar
2 sticks margarine or butter, melted
1 cup crushed graham crackers (I run mine through the salad shooter w/ the grate blade)
1 cup peanut butter-you can use crunchy or creamy whichever you prefer
1 tsp vanilla

Melt butter, stir in peanut butter until melted, add sugar, vanilla, and graham crackers crumbs.  The mixture will be very thick.  Form into balls.  Melt 6 oz. chocolate chips with 1/4 bar paraffin wax over low heat in double boiler.  Use a toothpick or spoon to dip balls into chocolate.  Put on wax paper until set.

* I usually make four recipes which will make about 400 balls. I like to mix my chocolate chips, using some semi-sweet and some milk chocolate. You can do only milk chocolate, or only semi-sweet, or half of each, or I prefer 3 semi-sweet to 1 milk chocolate. 

**This recipe was published in December 2011 issue of Living Better at 50 Online Magazine
Both in the Recipes section and in the article "What are your Christmas Traditions" in the Women of Faith section.
Recipe at:
Article at: 


Wednesday, November 23, 2011

Rose’s Thanksgiving Week Giveaway!

Recipe for Life welcomes Rose McCauley. Rose is a friend of mine from the John 3:16 Marketing Network. She has a new book out called Christmas Belles of Georgia. She has a special Thanksgiving Week Giveaway that I will let her tell you about. It is a cookbook giveaway so that is why we are hosting this Book Launch on Recipe for Life.

Rose McCauley is so thankful to have her first fiction book pubbed—Christmas Belles of Georgia—that she is doing a giveaway of the e-cookbook Novel Morsels to anyone who orders Christmas Belles of Georgia from Amazon November 23-27.

Novel Morsels is a cookbook compiled by Nicole O’Dell with over 100 recipes from books written by 65 authors. This book will soon be listed on Amazon at $2.99 a copy. But this week you can receive it free by ordering a copy of Christmas Belles of Georgia on Amazon, then going to Rose’s blog at where you will find out how to contact her by email to give her your amazon order code and receive the code for the free copy of Novel Morsels.

So hurry on over to and order a copy or two or three of Christmas Belles of Georgia (they make lovely Christmas gifts!) and then get a free gift for yourself. You will have lots of recipes to try out in the coming months and can read about some more great books! And right now Amazon is having a special deal if you buy 3 books under $10 you get one free!

It’s a win/win deal! You can do your shopping with a couple clicks and not have to battle all the crowds!

To whet your appetite I am including my version of my Southern-style dressing copied from the book.

Recipe Title: Best Dressing Recipe Ever! 

Book info: Christmas Belles of Georgia, Barbour Publishing, 2011. My novella is entitled Nick’s Christmas Carol.

Recipe: Start early in the morning (or can do the night before): cook 2 Jiffy cornbread mixes per package instructions in a 13x9 pan at 400 degrees until done. (15-20 min.) Let cool then crumble into bite-sized pieces. (I cut into 1 in. squares in pan and then crumble it up.) Toast 12 slices bread (I like whole wheat but have used white) cool, then pulse in the food processor until tiny crumbs. Pour breadcrumb mixture on top of crumbled corn bread.

Next (or next day after you get the turkey in the oven) prepare turkey broth by cooking the giblets in 4-6 cups of water or use 4 chicken bouillon cubes in water or prepared chicken stock. Use food processor to chop one medium onion, then 3 or 4 stalks of celery. Place skillet on top of stove on medium and melt one stick of margarine, then add 1 pound pork sausage and cook, chopping it into small pieces with spatula. To this mixture add the celery and onion and cook together.

To the 13x9 pan with cornbread and bread mixture add 1 t. pepper, 1 t. sage, 1 t. poultry seasoning and mix throughout. Then pour everything in the skillet on top and blend together in pan. Then pour 2 cups of the broth over this, adding more broth ½ cup at a time until it forms a stiff dough. It can now be cooked in a couple buttered baking dishes for 20-25  min. at 350 degrees if you prefer your dressing soft.

My husband’s mother always made dressing balls, so if you wish to do that you can roll the mixture into balls or I scoop it with a buttered ¼ cup measuring cup and place the humps into a buttered dish and cook at 350 for 25 minutes. This recipe will make 28- ¼ cup balls which should serve around 14 guests.

Blurb: The hero’s aunt who raised him makes this recipe for Thanksgiving dinner each year. She lives in Atlanta, Georgia, so is a great southern cook. This is also the recipe I make for my Thanksgiving dinner each year. It is a several-steps process, but well-worth the effort—just ask my kids who don’t like anyone else’s dressing as much as mine! I got the basic recipe from the cooks at the school where I taught for two years in South Carolina and have gradually tweaked it to make it my own.

Happy Thanksgiving, everyone! May you be surrounded by those you love!

Leave a comment and thank Rose for sharing her book Christmas Belles of Georgia and the FREE COOKBOOK GIVEAWAY. Remember while you are at Amazon the special buy 3 books under $10 you get one free! You may also like to pick up The Book of Ruth-A Story of Love and Redemption while you are there 

Then, go to Rose's Blog to claim your FREE Gift at:

Happy Reading and Cooking!

Come Back to see us soon!

Monday, November 21, 2011

Double Layer Pumpkin Pie Recipe

This is a recipe I found on I made it for Thanksgiving last year and my family liked it. My husband requested I make it again this year. I thought it would be nice to share it with you. It is a no-bake recipe and is fairly easy. I will also be making my Cranberry Relish recipe to take for our Thanksgiving Dinner. This is the pie before adding the Cool Whip on top. I like using a whole 8 oz. container of Cool Whip on top and I don't add it until I'm ready to serve the pie.

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup  plus 1 Tbsp. milk, divided
1 Tbsp. sugar
1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 HONEY MAID Graham Pie Crust (I use the deep dish pie crust)
1 can  (15 oz.) pumpkin
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 tsp.  ground cinnamon
1/2 tsp. ground ginger
1/4 tsp.  ground cloves


  BEAT cream cheese, 1 Tbsp. milk and sugar in large bowl with whisk until blended. Stir in half the COOL WHIP. Spread onto bottom of crust.
WHISK remaining milk, pumpkin, dry pudding mixes and spices 2 min. (Mixture will be thick.) Spread over cream cheese layer.
REFRIGERATE 4 hours or until firm. Serve topped with remaining COOL WHIP.
Here is the link to it on if you would like to look at the video they have for instructions.
Hope you enjoy and you and your family have a Happy Thanksgiving.



Friday, October 28, 2011

Cranberry Relish

I have been making this recipe for the past several years for Thanksgiving. It is a great side dish to go with turkey and dressing.  Because it is cold, it would also be good served as a fruit salad for a light refreshing summer dessert.


1 can 20 oz. crushed pineapple, drained
2 cans whole canberry sauce
1 pkg. frozen whole strawberries, thawed, drained & chopped
1/2 cup chopped walnuts


Mix all ingredients together and chill.

I hope you and your family enjoy this recipe as much as me & my family do.



Saturday, September 24, 2011

Chicken and Dressing Casserole

I haven't made this in a while, but have been thinking about making it. It is one of my families favorites. I will probably be making it soon since I have had it on my mind.

1-lb boneless skinless chicken breast, boiled & shredded
1 can cream of chicken soup
1 cup sour cream
1 8-oz package Herb Stuffing Mix

Boil chicken until done, shred. Save broth, strain. In casserole dish put 1/2 of dressing mix. Wet dressing mix with broth from chicken. Layer shredded chicken on top of dressing. Mix soup and sour cream together. Layer soup mixture on top of chicken. Finish with remaining dressing mix drizzle it with broth. Cover. Bake at 325 degrees for 30 minutes or until heated thoroughly. Uncover last 5-10 minutes. Makes approx. 6 servings.

** I usually double this recipe if I am having my children and grandchildren over for dinner. 

**You could substitute the chicken breast for a whole chicken.

**For a shortcut you could get a Rotisserie chicken from the grocery store, take it off the bones, and shred it.

**This would also be a good recipe to use if you had left over baked chicken or turkey. 



Sunday, September 4, 2011

Hamburger Corn Casserole

I have this Hamburger Corn Casserole in the oven right now as I am typing this. It is a family favorite of ours. I make a double recipe so I can feed the whole crowd.

1 1/2 lbs. lean ground beef
1 lg onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup sour cream
1 can corn, drained
4 ozs. sharp cheddar cheese
2 cups pasta
*I use either elbow macaroni noodles or Rotini noodles 
6 pieces bread, cubed
4 tbsp. butter, melted

Brown ground beef and drain. Add chopped onions and saute until onions are clear. Boil noodles according to package directions. Mix all together except bread and butter. Put in a casserole dish sprayed with cooking spray. Cover with bread cubes and drizzle with butter. Bake in 350 degree oven for 30 minutes or until heated thoroughly.



Saturday, August 27, 2011

Coupon Deals on Scott Paper Products

This is a message I received from a friend of my daughter's that I wanted to share with you! Nicole is learning to do the Coupon Thing!

She is getting some good deals and I asked her if I could share this post with you all. Maybe you can cash in on this deal too! 

I also have a new Twiiter Account for Recipe for Life where I will be sharing Recipes & Posts such as this about how we can save money, while operating our homes. Join me on Twitter @RecipeforLife1

What I did was two seperate transactions.. and they had 10 mega rolls of paper towels on sale for 9.99 and 24 double roll tp on sale for 9.99 also. In the first transaction I got one of each.. used two dollar of coupons, kmart is automatically taking 5 dollars off for every 15 bucks spent on scotts products,

The register printed out a 3 dollar coupon off my next purchase and a dollar off coupon for scotts, so then I went ahead and put up my next transaction same exact order as the first but this time used the printed 3 bucks off and two more dollar off coupons for scotts I know it seeems upsird to spend 20 bucks on paper towels and tp but this will last me a long long time and w/ them 9.99 each back i got two packs for free honestly :) ... 

I'm not as experianced as I would like to be.. but I'm working on it daily and soon hope to be able to spend little to nothing out of pocket~ I will post any really good deals I find on your wall ;)

Thursday, August 25, 2011

Summertime Cookout Menu

Sorry, it has been a while since I posted here. I have been busy trying to get ready for the launch of my first book: The Book of Ruth Daily-Bible-Reading. I wanted to share with you a good menu for a Summertime Cookout. I actually fixed this for the 4th of July holiday weekend. I thought it would also be good for those of you who may be planning a late summer cookout. Maybe even for Labor Day.

BBQ Chicken on the Grill
Potato Salad*
Gourmet Baked Beans*
Fresh Corn on the Cob
Peach Cobbler* for dessert

**Look for these recipes on this site**

One thing I like about having a cookout is my husband usually takes care of the grilling. I must say he makes some really good BBQ Chicken on the grill. I just have to do the sides and dessert. I also like having people over when we do a big cookout.



Friday, July 22, 2011

Almond Coconut Instant Oatmeal Cookies

You have probably tasted Instant Oatmeal Cookies before. Some people call them Stove Top Cookies or One Minute Oatmeal Cookies or No Bake Cookies. I just made this recipe with a twist for my family and they really liked it, so I thought I would share it with you. They turned out very glossy, I am not sure if that was from the coconut milk or the almond butter. The flavor reminded me of a mounds. 

1 stick butter or margarine
1 1/2 cups granulated sugar
1/3 cup cocoa
1/2 cup almond milk
1/3 cup crunchy almond butter
1/2 tsp. coconut flavoring
1/2 tsp. vanilla flavoring
3 cups uncooked rolled oats
**I prefer the Old Fashioned oatmeal

In a heavy saucepan over medium heat melt butter, add sugar, cocoa and milk. Bring to a rolling boil. Boil for 2 minutes. Set timer. Remove from heat. Add almond butter and flavorings. Stir well. Stir in oatmeal. Drop by teaspoonfuls onto waxed paper. Let cool. Makes about 36 bite size cookies.



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Monday, June 20, 2011

Peach Cobbler Recipe

I made this Peach Cobbler Recipe yesterday for dessert for our Father's Day Dinner. The peaches are wonderful in SC this time of year so it is the perfect dessert.

2 cups self-rising flour
1 1/2 cups sugar
2 cups milk
1 stick butter
6 cups peaches sliced
1/2 cup sugar

I like to peel my peaches the day ahead of baking the cobbler if I have time and put about 1/2 cup of sugar on them and let them sit in refrigerator overnight to sweeten and develop some juice.

Put butter in 13x9 casserole dish sprayed with cooking spray. Put in oven and let the butter melt while the oven is Preheating to 325 degrees if the dish is glass. 350 degrees if the pan is metal.

Mix flour, 1 1/2 cups sugar and gradually add milk in a bowl. When the butter is melted pour the batter in the casserole dish, then pour the peaches in the casserole dish and distribute them throughout the dish don't stir it all together. Bake 45 minutes to 1 hour until light golden brown.



Friday, June 17, 2011

Gourmet Baked Beans Recipe

These Gourmet Baked Beans have some unusual ingredients, but they are delicious and creamy. This recipe was given to me by one of my sister-in-laws years ago.

1 tbsp. cider vinegar
1 cup evaporated milk
1/3 cup firmly packed brown sugar
1/4 cup flour
1 tsp. dry mustard
1/2 tsp. salt
1 tbsp. molasses
1/4 tsp. Worcestershire sauce
2 drops Tabasco
2 cans (16 oz.) baked beans

Pour vinegar int a 1 cup measuring cup, add enough evaporated milk
to measure 1 cup liquid, blend thoroughly.

Mix in a bowl the brown sugar, flour, dry mustard and salt.
gradually add evaporated milk mixture mix thoroughly.

Stir in remaining ingredients.

Put in a 1-1/2 qt. casserole dish sprayed with cooking spray.
Bake at 350 degrees for 35-40 minutes, stir several times while cooking.


Cook on low in slow cooker for several hours.

Makes 6-8 servings

**When I have to make this for the whole crew I usually double the recipe
and cook it in the crock pot. 



Saturday, June 11, 2011

Lemon-Strawberry Slush Recipe

I created my own Lemon-Strawberry Slush Recipe, because the ones you get in town have too much sugar and it is a good treat for this hot summer weather we are having.

2 cups cold water from refrigerator
2 cups whole frozen strawberries, no sugar added
2 tbsp. lemon juice
2 tbsp. sugar
2 cups ice.

Put the first four ingredients in the blender and blend on high until well blended. Add ice and blend until it is all finely crushed.


Christian Daily Resources

Friday, June 10, 2011

Hot Dog Chili Recipe

I made this Hot Dog Chili Recipe and Hot Dog Relish Recipe today for lunch with kielbasa instead of hot dogs. I also made my Quick and Easy Baked Beans. It would also be good with the Quick and Easy Coleslaw.

1 lb. hamburger
1/2 cup onion, chopped
1/2 tsp. minced garlic
1/2 cup ketchup
1/4 cup water
1/4 tsp salt
2-3 dashes pepper
2 dashes hot sauce (if desired)

Brown hamburger, drain, add onion simmer for about 5 minutes until onions are clear, add the rest of the ingredients and simmer 5 more minutes. Serve on top of hot dogs or kielbasa.

We also made this to go with it:

Hot Dog Relish Recipe

1/4 cup mustard
1/4 cup onion, finely chopped
1/4 cup sweet pickle relish

Stir together, and use for topping on Hot Dogs. 

You can top your Hot Dog with whatever toppings you like some of my suggestions are:

Hot Dog Relish (above)
grated cheddar cheese
Quick and Easy Coleslaw

What do you like to put on your Hot Dogs?



Tuesday, June 7, 2011

Quick and Easy Baked Beans

These Quick and Easy Baked Beans are great served along with my Quick and Easy Coleslaw with BBQ Chicken, Hamburgers, Fried Fish, or Hot Dogs.

2 lg. cans baked beans
**I use Bush's Vegetarian Baked Beans
8 oz. grated cheddar cheese
1/2 cup real bacon bits

Put the beans in a 2 qt. casserole dish sprayed with cooking spray. Cook on High 5 minutes in the microwave. Add cheese and cook 5 more minutes. Stir in bacon. Serve.

**Makes about 12 servings.

**You can cook regular bacon and crumble it up in the beans last, but for a shortcut I used Hormel Real Crumbled Bacon and it tasted great. Nobody even knew I had taken a shortcut.