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

Wednesday, December 19, 2012

BLOG.DAILY-BIBLE-READING.COM: Daily-Bible-Reading "Jesus Calms the Storm" Lesson 14 "Life of Jesus Christ" Series (Matthew 8:18-34

BLOG.DAILY-BIBLE-READING.COM: Daily-Bible-Reading "Jesus Calms the Storm" Lesson 14 "Life of Jesus Christ" Series (Matthew 8:18-34

Tuesday, December 18, 2012

FREE eBook Giveaway




FREE eBook Giveaway
FREE Tuesday & Wednesday
12/18/2012 & 12/19/2012
The Book of Esther: A Story of Love and Favor
By: Deborah H. Bateman
I hope you enjoy the book.

Join our Facebook page and share your reading experience at:

Please share this message with your friends so they can get a FREE copy as well.

Merry Christmas to you and yours,
Deborah

Thursday, December 13, 2012

FREE EBook Giveaway



FREE EBook Giveaway

 The Book of Ruth: A Story of Love and Redemption

By Deborah H. Bateman

is FREE Thursday,  12/13/2012

Go to: http://tinyurl.com/3gwpfz2




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https://www.facebook.com/pages/The-Book-of-Ruth-A-Story-of-Love-and-Redemption/391075047626188




Please share this message with your friends so they can get a copy as well.



I hope you enjoy the book.



Have a blessed day,
Deborah

Tuesday, November 20, 2012

Mexican Chicken Soup

I made this tonight and my crew loved it. In fact they ate seconds. I liked it because it was easy. Basically you just open the cans, put it in the pot and simmer for a while. It is one of those pantry dinners. I made a double recipe which makes a big pot full, but you can cut it in half if you need a smaller amount. I fed six with a little bit left over.

2- 13oz cans chicken
2 cans black beans
2 cans corn or mexicorn
2 cans rotel tomatoes
2 cans chicken broth
1 pkg taco seasoning mix

Put it all in the pot bring to a boil and simmer until ready to eat. Serve with grated cheese, sour cream and tostitos.

Enjoy,

Deborah






Thursday, November 8, 2012


FREE EBook Giveaway



Finding Our Identity in Christ
By: Deborah H. Bateman
FREE Today, Thursday, 11/08/2012
I hope enjoy the book.

Join our Facebook page to share your reading experience with other readers and the author at:
http://www.facebook.com/FindingOurIdentityInChrist

Please share this message with your friends
so they too can get the FREE ebook as well. Thanks


Thursday, October 25, 2012

FREE EBook Giveaway



FREE eBook Giveaway
Thursday, 10/25/2012
Self-Publishing Simplified: 
How to Publish a Book on Kindle
By: Deborah H. Bateman
Get your copy now!

Please share this message with your friends so they can get a copy as well.

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Tuesday, October 16, 2012

Friday, September 14, 2012

Baked Potato Soup

This is a great recipe to make with left over baked potatoes. If you are having a meal that includes baked potatoes make extra then a day or two later you can make this soup for dinner or you can start with baking the potatoes first.



3 large baking potatoes, baked, cooled, chopped
1 onion, chopped
2 tbsp. butter, melted in pan
1 can evaporated milk
*I used skim
1 1/2 cups milk
8 oz. grated cheddar cheese
8 oz. sour cream
1/2 to 1 lb bacon cooked, cooled and crumbled

If you haven't already bake potatoes until done, cool and chop. I like to bake my bacon on a cookie sheet in the oven. Spray the cookie sheet with cooking spray, lay bacon single file on cookie sheet. Bake at 350 degrees 15-20 minutes. For this recipe I like to get the bacon good a crispy, but don't overcook it. While bacon is cooking, saute onion in melted butter over low heat until translucent. Put lid on pan to help keep moist and keep onions from burning. Chop potatoes and add after onion is clear. Add evaporated milk and milk. Cook on low heat until milk and potatoes are heated through about 20-30 minutes. Make sure to keep on low heat and stir occasionally to keep from sticking and from curdling the milk. Do not cook on high. Add cheese, stir til melted. Add sour cream and cook a few more minutes to bring heat back up. Add crumbled bacon last. Stir all together and serve, If you have leftovers and wish to reheat it, it would be best to heat it on the stove over low heat as the microwave gets it too hot and causes the milk to curdle.

Enjoy,

Deborah
http://DeborahHBateman.com




Monday, September 10, 2012

Chicken Tender Salad


 Chicken Tender Salad

I had this salad for lunch today and enjoyed it while sitting on my front porch watching the butterflies flit around. I love watching God's creation. I also made this salad for the family over the weekend. When I do big salads like this for my family for a meal I like to set up a salad bar and put all the fixings in different containers and let everybody fix it the way they like it, that way I don't have to remember who likes what. 




Romaine Lettuce, chopped
Grape Tomatoes, cut in half
Cucumbers, diced
Seedless Grapes, cut in half
Chicken Tenders, baked & cut in bitesize pieces
*In the frozen food section
Cheddar Cheese, grated
Bell Pepper, chopped
McCormick Salad Toppins or Bacon bits, sprinkled on top
Honey Mustard Dressing
*I used Ken's Steak House Lite, but you can use what you prefer

I don't have exact measurements for you, but I did use 2 chicken tenders per person, so that will help you figure out how many you need depending on how many servings you are making. It makes a great meal since you have the meat, vegetables, and fruit in it and it is pretty quick to make as you can prepare the veggies while the chicken is baking.

Enjoy,

Deborah
http://DeborahHBateman.com
 
Canon T3 12.2MP Digital SLR Camera with 18-55mm f/3.5-5.6 IS II Lens - (Google Affiliate Ad)


Tuesday, August 21, 2012

Esther's Feast FREE eBook Giveaway


Esther’s Feast FREE Ebook Giveaway 8/21/12 & 8/22/12

The Book of Esther: A Story of Love and Favor

By: Deborah H. Bateman

Go to: http://tinyurl.com/74xne2o

I hope you enjoy the book.


Please share this message with your friends so they can get a FREE copy as well.

Join us on our Facebook page to share your reading experience at:
https://www.facebook.com/TheBookOfEstherAStoryOfLoveAndFavor

Sunday, August 12, 2012

Chocolate Delight Recipe

This is a recipe we have been making for years. It is one of our favorite desserts. I originally got the recipe from a cookbook that I have had for many years, but as with most of my recipes I change them to the way I like them. We just finished making it, so I thought I would share it with you. The crust has nuts in it and two of my grandchildren are allergic to tree nuts, so sometimes I make it with a graham cracker crust instead. Here's my version.

 

Crust:
1-1/2 sticks margarine or butter, melted
1-1/2 cups plain flour
3/4 cup chopped nuts
* I usually use walnuts, but you can use pecans if you prefer or I have made it with graham cracker crust if you don't like nuts are allergic to them.

Melt the butter in a 9x13 pan while preheading oven 350, or 325 degrees, if using a glass dish. Add flour and nuts, stir and spread evenly in bottom of the dish with the back of the spoon. Bake for 20 minutes. Cool to room temperature before adding filling.

Cream Cheese Layer:
2 8 oz. cream cheese, softened
1 cup confectioner's sugar
1 8oz. cool whip

Blend cream cheese with mixer until smooth and creamy. Add sugar, blend. Then, add cool whip and either stir or blend with mixer on low. Layer over crust.

Chocolate Pudding Layer:
2 small packs of chocolate pudding
3 cups milk

Beat together with mixer and layer over cream cheese. Top with 8 oz. cool whip. Refrigerate 3 hours or overnight for best results.

Enjoy,

Deborah
http://DeborahHBateman.com

Wednesday, July 18, 2012

Wednesday, July 11, 2012

Tuesday, July 10, 2012

Summer Love Giveaway



FREE Today, Tuesday 7/10/12
The Book of Ruth-A Story of Love and Redemption
By Deborah H. Bateman
A Biblical Love Story
Please share this message with your friends! Thanks
I hope you enjoy the book.

Blessings,
Deborah H. Bateman-Author

Wednesday, July 4, 2012

Recipe for Life: Potato Salad

Recipe for Life: Potato Salad: This is enough potato salad for a crowd. If you need a smaller amount divide everything in half. 1-5lb. bag red potatoes, boiled or steam...

Saturday, June 23, 2012

My Favorite Brownie Recipe

This recipe was given to me years ago by a friend I worked with named Kay. It has been a family favorite ever since. I have them in the oven now. I also have the coffee brewing. I am anxiously awaiting them to get done.


Ingredients:
 
2 cups sugar
1/2 cup Hershey's cocoa
2 sticks butter or margarine, melted
4 eggs
1 1/2 cups plain flour
1 tbsp vanilla
1 1/2 cups chopped nuts

Directions:
*I usually use walnuts, but you can use whatever kind you like or omit them if you don't like nuts.
Preheat oven to 350 degrees. Melt butter in pan while preheating oven. Mix all ingredients together in a bowl. Spread remainder of margarine in pan to grease pan. Bake 30 minutes.






Icing (if desired)

Ingredients:
 
1/2 box confectioner's sugar
2 heaping tbsp cocoa
1/2 stick margarine or butter, melted

Directions: 
 
Mix all ingredients together. Spread over brownies while still warm in pan. Cool and cut into squares.

Enjoy,
Deborah
http://DeborahHBateman.com
http://ChristianDailyResources.com
http://BibleVerseTweet.com



Saturday, June 16, 2012

Mile High Lime Pie

This is a recipe one of my friends gave me. My husband really likes it so I made it for him for Father's Day. It is a cool, light, refreshing dessert.

1 can sweetened condensed milk
1 cup sour cream
1/3 cup + 2 tbsp. lime juice
1-8 oz. carton Cool Whip, thawed
1 graham cracker crust.

1 drop green food coloring, if desired

*I don't use the food coloring.
**You can make either one very full pie or two regular size pies. I usually put mine in two pie shells.

In a bowl combine all the ingredients except the pie shell. Put mixture in pie shell. Cover and chill for twelve hours before serving.

**To cut calories you can use Fat Free condensed milk, Low Fat or Fat Free sour cream, and Fat Free Cool Whip.

Enjoy,
Deborah

Friday, June 15, 2012

Strawberry-Apple Jello Surprise

This is a nice refreshing cool dessert. By adding the fruit you up the nutritional value.

1 lg pk strawberry jello
2-4 cups sliced fresh strawberries
2 individual cups of applesauce
2 cups boiling water
2 cups cold water

In 13 x 9 pan mix jello with boiling water and stir until dissolved. Add cold water, stir until well blended. Add applesauce. stir until blended. Add sliced strawberries and stir until incorporated throughout the jello. Cover and chill in refrigerator for several hours or until completely set. Garnish with whipped cream or cool whip, if you like.

**To cut calories and sugar content use sugar-free gelatin and all natural applesauce.

Enjoy,

Deborah