Wednesday, June 30, 2010

CHICKEN ENCHILADAS (Living Room Series: Ruth Bible study)

Our Ladies' Night group just started our summer Bible study: The Living Room Series: Ruth by Kelly Minter.  This is the study being done by the readers of Beth Moore's blog.  We have only just started the study, but are loving it so far.  One of the coolest parts is it comes with recipes for each week.  This was the first one and it is definitely a keeper!
4-6 chicken breasts
1 can chicken broth (2c)
2c water
8 tortillas
1 can black beans, drained and rinsed
8T picante sauce
small can green chilies
1/2 c cilantro
1/2 c sour cream
2t cumin
3T flour or cornstarch
1/4 c butter
8oz shredded Mexican cheese

Boil chicken in chicken broth, 1t cumin, and water for 20 min.  Reserve 4c broth.  Shred chicken and put in a bowl with black beans, picante, and green chilies.  Set aside.  In a blender combine 2 c broth, 1t cumin, cilantro, and sour cream until smooth.  In a saucepan melt butter, add and cook flour until smooth.  Add 2c broth and cook until thick and creamy.  Add to sauce from blender and stir.  Add 1/4 c of sauce mixture to the chicken mixture.  Fill enchiladas and place in a 9x13 pan, seam side down.  Pour sauce over top to cover enchiladas.  Top with cheese.  Bake uncovered at 350* for 30 min.

Best if made the night before and put in the refrigerator overnight before baking.

Tuesday, June 15, 2010


There's nothing better than a refreshing glass of lemonade, especially in the summer. We love to make our own- free from dyes, corn syrup, and concentrates.
6-7 lemons
1c sugar

Put the sugar in a glass and fill with water. Microwave for 2min to dissolve sugar. Stir and add to a 2quart pitcher. Squeeze the lemons and add juice to the pitcher. Fill with water and ice. Enjoy!


This is such an easy recipe, my 6 yr old makes it himself. It could not be simpler or more delicious!

2-3lb lean beef roast(chuck,rump roast,or top round)
1c root beer
2c barbecue sauce

Put everything into crock pot and cook on low for 8hrs. Beef will fall apart. Eat as is or serve on rolls.


This is such a simple dish and makes a great summer dessert, picnic side, or anytime snack. It is basically a "dump and go" recipe and can be tweaked to your flavor preferences or pantry supply.

12oz cottage cheese
3oz pkg orange jello
1/2c. shredded coconut
2sm.(or 1 lg.)cans mandarin oranges, drained
1 sm. can crushed pineapple, drained
8oz cool whip (or vanilla yogurt)

With a mixer combine the first 5 ingredients. Fold in cool whip and refrigerate until ready to serve.

Monday, June 14, 2010


This is an excellent one dish meal for spring and summer. The fresh lemon taste cannot be beat! The simple flavors come together so well...

1 lb broccoli rabe or broccolini, rough chopped
1/2lb fettucine
1 can (2c) chicken broth
juice of 2 lemons (3-4T)
3c shredded, cooked chicken (rotisserie works well)
3/4c parmesan cheese (fresh if possible)
1/2c pine nuts (optional)
2T fresh parsley
2T olive oil
1T lemon zest

Boil water in a med pot. Add broccoli rabe and cook for 2 min. Remove and add fettucine noodles to the water. Cook for 8 min (save 1/2c of pasta water to add later if needed). In a large skillet over med-high heat, boil chicken broth and lemon juice for 5 min. Add chicken and cook for 2 min. Add broccoli rabe, parmesan, pine nuts, parsley, olive oil, and lemon zest. Stir cooked noodles into skillet. Sprinkle with salt and parmesan cheese and serve.

Thursday, June 10, 2010

CHOCOLATE CAKE (Dairy-free, Egg-free)

Don't let the description fool you.  This is an old Pennsylvania Dutch recipe that my family uses to make cream cheese cupcakes.  I just happened to notice one day when looking at the recipe that it was dairy- and egg-free.  We have several friends with food allergies and couldn't wait to share the discovery.  It's been a hit every time.  If you have a food allergic family member you can make these as cupcakes and then freeze them to thaw as needed in the future- perfect for birthday parties and special events.

With a mixer combine...
2c. sugar (or water)
2/3c. oil
2T vinegar
2t vanilla

Then add and mix well...
3c. flour
2t baking soda
1/2c. cocoa
1t salt

Makes 24 cupcakes, or two 8in round cakes or one 9x13 cake.  Use liners or spray and flour pans.
Bake at 350* for 25-30min.